I’ve merged your two threads, Cartooniverse.
Cajun Man - SDMB Moderator
I’ve got a fresh, warm loaf of cinnamon applesauce bread and some falling-off-the-bone baby back ribs. Oh, and a crate of wet wipes - we don’t want to get BBQ sauce fingerprints all over Abby’s house.
[sub]Anyone else think the French maid needs some serious electrolysis??[/sub]
Recipe, please? puhhhhh-leeeeez?
I’ll bring real homemade macaroni and cheese. (OK, the macaroni isn’t homemade.)
I have Zesty Bacon Dip…sour cream, crumbled bacon, horseradish, and Worcestshire sauce…goes wonderful with pretzels.
I’ve also brought homemade alfredo sauce to dip the breadsticks in. It has to be kept warm…do you have a Sterno can?
Recipe, please? Sounds wonderful.
What else should I bring – ooh, I’ll bring whipping cream, 10x sugar, vanilla, and my mixer, unless Abby has a mixer I can use. And I’ll make whipped cream for all the desserts. (Amazes me how many people have never tasted real whipped cream!)
Merging threads??? I didn’t know you could do that!!!
(And the awesome power of the mods continues to escalate…)
Whoo-hoo! You’re from Salem! I’m GP, Jo Co. Cracks me up that Masters Swimming, which alternates state meets between No OR and So OR, considers Corvallis So OR!
OK, kidnap* over.
Here’s what I want - - your clam chowder recipe.
Here’s what I’ll bring - - some homemade sourdough bread, and real butter.
-Another
- I can’t remember the word used for this sidelining of a thread.
Everyone’s contributions sound wonderful. I think I’m gaining weight just reading the thread!
Morgyn I vote for the chicken biryani.
sperfur an ice cream maker is kinda loud in the kitchen when you have houseguests (we’ve tried it), so if you don’t mind lets plug it in on the covered patio just outside the backdoor/kitchen entry.
Note to self: be sure to try ** JavaMaven1**'s dishes.
Spooky the enchiladas sound great. Yes I have a blender, it’s out on the kitchen counter all the time for the teen’s nightly chocolate shake. You’re welcome to use it for your margarita’s.
** Kallessa** Clam chowder sounds great and Baker brought bread, so you’re covered there. We call them potlucks down here too.
** Shoshana** what are “good and evil” pickles?
Thank you for the merge Caun Man.
FairyChatMom the bread and ribs sound fabulous.
Yes, yes, yes, that or a butlers suit.
ivylass I don’t have any sterno, but I have two small electric warmers (kinda like a coffee cup warmer) if you prefer the sterno, we can send toon’s to the store.
Another Primate the mixer is next to the blender on the kitchen counter, just unplug the toaster if you need another outlet.
:smack: I meant Cajun Man. Sorry.
Potato salad made with English mustard, coleslaw (American style), guacamole, and washte’s Wicked Salsa with homemade chips.
I traditionally bring flourless chocolate cake with raspberry compote and hot fudge sauce.
There, there, nice kitty.
::: scratching Cougarfang behind the ears :::
You have to wait until it finishes cooking. No, no, no – it’s time to retract those claws, not dig them deeper. Nice kitty. OW! Nice kitty.
I smell a lasagna contest. I’ll bring my world famous award winning 12 cheese lasagna. Recipe available upon request.
Recipe requested please.
Gotta like men that can cook. I’d like to request the recipe too. 
Look. Either I sit still while I’m slathered with a leg dipilatory OR I go to the store for some Sterno.
You cannot have both.
<-------Putting foot down.
I’ll bring the green bean casserole. You cannot have a potluck with out it. I even promise to make it my special way, with fresh green beans and portabella mushrooms. No canned beans and just cream of mushroom soup for this crowd, no way.
And another request for that lasagna recipe racer, that sounds heavenly.
Given the spirit of the thread, wouldn’t it be more appropriate to say that you gently folded them together? 
BTW, I can see that there is going to be too much food here. Can I be a designated eater?
:: comes in with large covered pot and small bag::
Okay, where should I put this chili? I also need a bowl for the shredded cheese and a plate for the crackers. And there’s tabasco sauce for anyone who doesn’t think the chili’s hot enough.
Here it is. Enjoy.
Anniversary 12 Cheese Lasagna
You hold in your hands the most powerful and revered lasagna recipe known to man. Around 250 people have enjoyed this Italian favorite made by yours truly. Each year it is made for my wife and enjoyed by friends and family members on that one day each year. Now the recipe it being made available to the public. When I make my lasagna I don’t measure anything so most measurements are by estimates. Be creative and experiment with different amounts or add other ingredients not listed to your taste preferences. With all the possible alternatives, this recipe can be used for years and you may never serve the same lasagna twice.
In order for this lasagna to be properly prepared, a pan of at least 4” deep in needed. I found a 13” x 9” pan that is 4” deep at a restaurant supply store. Attempting to make this in anything shallower may not work.
The Sauce.
1 lb. Ground beef
1 lb. Ground pork
1 small or ½ large onion finely chopped I prefer sweet onions
6 cloves garlic, finely chopped
1 26 oz. Jar spaghetti sauce Most flavors work well.
1 14½ oz. Can chopped tomatoes, drained. Italian style is best.
1 15 oz. Can tomato paste
Brown the meats in a large covered pan. Drain off all grease. Add the onions and garlic and cook till the onions are tender. Add sauce, drained tomatoes and the tomato paste. Season with commercial Italian seasoning and salt and pepper to taste. Other items that can be added include chopped pepperoni, sliced or chopped black olives, bell peppers or mushrooms. Liquid flavoring such a wine may be used sparingly; you want a very thick sauce.
Let the sauce simmer on medium low stirring occasionally.
The Noodles.
1 lb. Box lasagna noodles or you can use homemade noodle. You will need about 20 12 x 2 inch noodles. I have made my own noodles using beet, carrot or V8 juice, and spinach. Adds color to the lasagna and even more flavor, like it needs it.
Bring a large pot of water to a rolling boil. Adding a few splashes of olive or vegetable oil will help the noodles from sticking. I also like to add about a ¼ cup of garlic-flavored vinegar to the water. Cook the noodles stirring occasionally to prevent sticking. Do not over cook the noodles; they will be cooked more later. When done, strain in colander and rinse in cold water.
The Cheeses.
The soft cheeses
16 oz. (2 cups) shredded Mozzarella cheese
8 oz. (1 cup) shredded Cheddar cheese
4 oz. (½ cup) shredded Monterey Jack cheese
4 oz. (½ cup) shredded Colby cheese
4 oz. (½ cup) shredded Provolone cheese
4 oz. (½ cup) shredded Fontina cheese
2 to 4 oz. of any cheese that you desire not listed in this recipe. Some I have used with success include Havarti, Feta, Swiss, and yes, even Velveeta.
My secret here is using preshredded cheeses if possible. Saves time and some brands carry combinations (Co Jack, Italian combination, etc.) Shredding the cheese before starting anything works best.
The hard cheeses
¼ cup each shredded or grated Parmesan, Romano, and Asiago cheeses.
Purchased pre shredded or grated is the best way.
The Creamy cheeses
1 lb. Ricotta cheese
8 oz. Cream cheese, softened.
Mix together the two cheeses until mixed. A small amount of milk may be added if the mixture is too thick. Other items that can be added include depending on your preference include a small amount of any of the soft or hard cheeses, Italian seasoning, or chopped spinach.
The Assembly process.
The easiest way to assemble the lasagna is to lay out each item in the order it is layered into the pan. First should be the sauce, then the noodles, the creamy cheese mixture, then and the soft and hard cheeses.
Spoon about ½” sauce into the pan. Cover the sauce with a layer of noodles. Start at the sides and work towards the center. Spread about half creamy cheese over the noodles. Cover the creamy cheese with half the mozzarella and cheddar and any two of the other soft cheeses. Cover all of this with another layer of sauce. Then lay in another layer of noodles. Then add the rest of the soft cheeses and dust the top with each of the hard cheeses. Your 12th cheese may be added at the same time as any of the cheese layers. Cover and bake for 45 minutes to an hour at 325 degrees. Remove from the oven and let stand for 10 minutes to take a set. This will allow serving without the lasagna falling. This will serve 8. This should be enough for 12 but most will want seconds. Serve with salad and bread. I like to use French bread split length wise, drizzled with garlic butter and placed under a broiler till the bread starts to brown. To make garlic butter, chopped up a couple cloves of garlic into small pieces then smash them into a paste. Add to a quarter pound of melted butter or margarine. Enjoy.