Best Pot Luck Recipes

I used to just whip up a batch of brownies and that was that.

No more.

I had a friend’s “Cabbage Crunch Salad” and it’s become my staple pot luck dish.

Cabbage Crunch Salad

2 packages frozen breaded chicken tenders
2 tablespoons slivered almonds
1 tablespoon sesame seeds
1 head Chinese or Napa cabbage
3 green onions
2 packages Ramen, chicken-flavored

2/3 cup vegetable oil
2 tsp. red wine vinegar
1/3 cup sugar
Contents of two packets of chicken flavoring from Ramen noodles.

  1. Bake chicken tenders according to package directions. Allow to cool and cut into bite-sized pieces.
  2. Toast almonds and sesame seeds.
  3. Either tear or cut up the cabbage.
  4. Slice green onions.
  5. Remove Ramen noodles from packages and crumble well.
  6. Put all ingredients, except for dressing, in a large bowl and toss well.
  7. Prepare dressing and pour over salad. Toss again.

Best when eaten right away and not bad the next day. Refrigerate uneaten portion.

I’m looking for some new recipes.
Now you guys share!

Men are from Mars, women are from Venus, dogs are from Pluto.

Step one:
Go to Vons
Step Two:
Find freezer section.
Step Three:
Find MooseTracks Ice Cream.
Step Four:


Canthearya, may I direct you to my Cooking Tips Forum:

There are lots of good recipes there that people have posted, in addition to a chance to have your most perplexing culinary questions answered. (no, I’m not making any money on it.)

In the meantime, here’s what I usually bring to potluck meals:

Chef Troy’s Corn Casserole
6 eggs
2 16-oz cans of cream-style corn
1/2 stick butter, cut into small pieces
1 tablespoon flour
1 small jar chopped pimiento, drained

Whip eggs until smooth. Add remaining ingredients and mix well.

Pour into a shallow greased baking dish and bake at 350° until browned on top and a toothpick comes out clean when inserted in the center.

UncleBeer’s version of Hobo Stew

1 1/2 Pounds of Ground Chuck.
4 good sized Carrots.
2 good sized Potatoes.
1 medium Onion.
1/2 pound Fresh Mushrooms.
2 cans of Campbell’s Cream of Chicky soup, do not add any liquid.
Coarse Ground Pepper, Oregano, Basil to taste.

Peel carrots (and potatoes if you wish).
Cut carrots and potatoes into bite size chunks.
Dice onion.
Boil above until tender (carrots take longest).

Press ground chuck on the bottom and sides of ungreased large casserole dish.
Layer vegetables, mushrooms, spices and soup in dish, reserving some soup for the top.

Bake at 350 for about 45 minutes (or until beef looks done) uncovered.
Spoon excess grease off.

UncleBeer’s buttermilk pasta salad

8 ounces of Beef Summer Sausage, cubed.
6 ounces of Pepperoni, sliced.
(you may omit these if you wish).

4 ounces of Black Olives, sliced.
8 ounces of Muenster Cheese, cubed.
8 ounces of Cheddar or Colby Cheese, cubed.
8 ounces of Bowtie Pasta, dry.
8 ounces of Tri-color Spiral Pasta, Dry.

1 pkg. of Hidden Valley Buttermilk Dressing mix, follow directions on package, to do this you will also need:
1 cup Mayo or Salad Dressing.
1 cup of Buttermilk.

Coarse Ground Pepper to taste.

Boil pasta until done and rinse in cold water.
Add the remainder of the ingredients and mix thoroughly.
Chill and eat!

Dopeler effect:
The tendency of stupid ideas to seem smarter when they come at you rapidly.

I don’t have the recipe at hand, but if you have a copy of The Joy of Cooking (circa 1985 or earlier) look up “Angel Slices” in the cookie section. They are shortbread bars topped with pecan praline-type stuff. Truly awe-inspiring and quite easy to make.

I just made this last night and it was SUPER TASTY. Got it off the back of the hashbrown package. Mmmmm…

Hashbrown N Egg Bake
3 cups frozen hashbrowns, defrosted
1.5 cups sharp cheddar cheese
5 eggs
4 strips bacon, crumbled (or use Bacos!)
1/3 cup sliced green (or regular) onions
1/2 tsp salt
1/4 tsp Tabasco or chili powder
1/2 cup milk

Preheat oven to 350. In a medium bowl, beat the eggs and milk. Mix in the hashbrowns, salt, spicy stuff and onions. Mix in half the bacon and one cup of cheese. Spread this mixture in a greased 9" pie pan or casserole dish. Bake at 350 for about 30 minutes, until center is set. Remove from oven, sprinkle remaining cheese and bacon on top, put back in oven for 4 minutes until top cheese is melted. Pepper as desired.

I’d recommend doubling, tripling, or quadrupling this recipe for a pot-luck. It’s REALLY tasty and doesn’t require salting.

Good luck!!

Sucks to your assmar.



Sucks to your assmar.

Steve’s mom’s carne machaca

This is a good way for a semi-lazy cook to be a hit at any party. I include no measurements. If you can’t just wing it you should get something at the deli

[li]A big can of roast beef from Costco[/li][li]A not as big can of stewed tomatoes[/li][li]A can of roasted peeled green chiles[/li][li]Yeller onions, not yellow Work with me here[/li][li]garlic powder[/li][li]Crushed red pepper[/li][li]A big stack of flour tortillas[/li]
Crumble the roast beef on a cookie sheet in a thin layer and put it under the broiler. The idea is to bake it crispy-crunchy but not burnt. It doesn’t look appetizing but don’t worry, we fix it later.

Chop up all the vegetables and combine with the beef in a big electric roaster. Season to taste and simmer covered for an hour or so. Keep adding liquid to rehydrate the crunchified beef.

Serve. Bask in glory. You really have to work at it to screw this up.

lovelee’s cheeseball

2 8-oz. packages cream cheese
1 small can (8 oz?) crushed pineapple
1/4 cup diced (small!) green peppers
1/4 cup diced (small!) onion
1/2 teaspoon seasoned salt

Mix. Roll in chopped pecans. Serve with crackers. Mmm.

Johnny Angel’s Deviled Eggs

1 large jar of stone ground horseradish mustard, Plochman’s preferred
1-2 dozen eggs, jumbo
some mayonaise
A bunch of paprika

Boil eggs in the usual fashion. Shell them and cut them in half lenghtwise, setting the whites on paper towels to remain dry and the yolks aside in medium mixing bowl. When all the yolks are collected, dump in the entire jar of mustard and mix to smoothness. If the mixture looks too dry, add a bit of mayonaise. Scoop yolk filling on top of egg whites, filling the holes where the yolk was and spreading a layer of filling in an even layer all across the top of the egg halves. When all the eggs are filled, or all the filling gone, use a paprika shaker and sprinkle paprika over the tops of the assembled eggs until they begin to resemble red velvet. Viola!

This is just delicious, and people snarf it up. It’s much easier to make than it looks.

Spinach and Egg Casserole

2 10 oz. pkg. frozen spinach, thawed and drained
4 Tbsp. butter
4 Tbsp. flour
1/8 tsp. cayenne (I like more)
1 1/2 tsp. salt
1 1/2 cup milk
1 cup soft breadcrumbs or crushed crackers
2 hard cooked eggs, sliced thin
1 cup finely shredded Cheddar cheese
some bacon bits

Make a basic white sauce by melting butter, blend in flour, cayenne and salt. Add milk and stir constantly until it thickens. (@ 3 minutes.)

Butter a deep casserole dish. Layer:

  • half the bread crumbs
  • half of the spinach
  • slices of 1 egg
  • one-third of the sauce
  • half of the cheese

Then layer on:

  • the remaining spinach
  • slices of the 2nd egg
  • one-third of the sauce
  • the rest of the cheese
  • the last third of the sauce
  • the rest of the bread crumbs

Top w/ bacon bits or Baco’s (or omit, if you want.) Bake uncovered in a 350 oven for 40 to 45 minutes.

Even people who hate spinach like this. And it looks quite impressive when it’s served.


TennHippie’s Pot Luck Brownies

2/3 cup butter
1 cup flour
1/2 tsp. salt
2 eggs
1 cup chopped nuts
1 1/2 cups sugar
1/3 cup cocoa
1 tsp. vanilla
1/2 oz. sinsemilla
1 pair of dice

Smoke dope while mixing batter. Throw dice while eating batter. Giggle a lot. Bet on whether you get Salmonella with your sinsemilla. Laugh till batter comes out your nose. Fall asleep; miss supper; clean up mess later.

Summer time, I use my favorite recipe for Cucumber Salad or, I get one bag each of every type of frozen berries, cherries, etc, and dump in a container of lemon yogurt, stir, and take it to work. (I slice in a couple of bananas to make it stretch, if I need to.)

For a non desert, I put together my easy bean dip, and a big bag of corn chips.


a can of refried beans
one medium onion
one clove of garlic
one jalapeño pepper
six ounces sharp cheddar cheese
a teaspoon of chili powder
a teaspoon of salt

Grate the onion. Cry a lot. Crush the garlic. Mince the pepper. (Keep the seeds, and white stuff, that’s what makes it hot.)
Stir it all up in a glass pyrex casserole dish. Cover, microwave it until it is bubbling hot. Stir. Let stand for at least fifteen minutes. Microwave it again, just before you leave for the party. Wrap the covered dish up in thick newspaper, to keep it hot for as long as you can. Heat it back up just before serving.

<p align=“center”>Tris</p>

Think I should put that one on the web site too?

You SDMBers are sure more conscientious than the people I pot luck with. I find there are always three baked beans, a couple macaroni salads, and nothing with meat. For my first ‘carry-in dinner’, I made stuffed mushrooms. They were all grabbed by the first several people in line, who saw that nothing else there came close. Since then I’ve settled for making junk.

My first instinct was correct? The point of a pot luck is not really to come up with the cheapest, easiest meal to prepare?

As for using hot peppers, I prepare most of my own meals with them. I never stick them in anything for a potluck however, as I’m afraid that everyone will take just one bite and then throw all the rest of my wonderful dish away. The blander the better. In fact, I always hear people pestering each other over whether salt or etectera is used in such and such dish as it is.

If we have a SDMB pot luck, I promise to amend my ways and prepare something nice for a change.

I have a confession to make…

eyes downcast

I sometimes make baked beans for potluck. But Celine Dion impression they are the BEST baked beans in the world!

If anyone wants the recipe, stop by my cooking tips forum linked above and ask…I’ll post it.

I love it when I bring baked beans and two or three other people do, too. It makes me cackle with malicious glee to see mine disappearing while the others sit and congeal in their sorry-ass juices. Hehehehehe…

Live a Lush Life
Da Chef