I am supposed to go to a potluck picnic/BBQ tomorrow night and I need some recipes for ideas of what to bring.
Please give me your best tater salad, bean dip anything that can be served cold and to a lot of people recipe!
Ambrosia–marshmallows (half a bag), pineapple (larger can of crushed), mandarin oranges (two small cans) and sour cream (pint). Mix together the day before, let marinate overnight in fridge and voila.
Olive Dip–green olives (2 cups), pecans (1 cup chopped), cream cheese (12 oz), mayo (1 cup (tiniest Hellman’s jar)), olive juice (reserve 4 T). Food process and chill overnight (it seems too runny but it will set up overnight). Serve with stoned wheat thins. Yummiest thing ever.
Make the spinach dip on the back of the Knorr vegetable soup mix box and serve in a breadbowl. Or, spread the dip on tortillas, roll and slice.
Oh darn, in my enthusiasm I didn’t see you need this for tonight 
What did you end up doing? I guess these are for future reference!
Moving thread from IMHO to Cafe Society.
This is yummy, delicious and cheap.
Asian Salad
1 head of green cabbage, shredded
1 head purple cabbage, shredded
1 head (bunch?) bok choy, shredded
2 cups of snow peas, cleaned, trimmed and cut into bit sized pieces
1 bunch of scallions, cleaned and cut into small pieces
1 cup shredded carrots
1 cup of chow mein noodles
1/2 cup slivered almonds
Put veggies into large bowl and mix together. Add dressing.
Dressing:
1/2 cup almond oil
1/2 cup rice wine vinegar
2 Tbs. soy sauce
2 Tbs. sugar
Blend well and pour into salad. Mix together well. Add chow mein noodles and slivered almonds right before serving.
You can also add mandrin oranges (mmmmm good) and/or seseme seeds.
Hallboy first made this at age 10 (by himself) and I took it to a potluck. It was gone in a flash.
How bout these?
Easy, everybody loves 'em: Salsa Pinwheels
2 pkgs. of the extra-thin sliced turkey (like Carl Buddig Brand)
1 (8 oz.) pkg. cream cheese
1 cup any kind of salsa (well-drained)
12 flour tortillas
Mix the cream cheese and salsa all good like, spread it on the tortillas and top with the turkey. Roll up tight, wrap and stick them in the freezer for about 15 minutes, then take out and slice in 1/2" lengths. Makes about 100.
Awesome. Never any leftovers.
this is shopping and chopping, not cooking, but it’s always popular.
can be made for the masses, but keep everything in the same proportions
1 can drained and rinsed black beans
1 cup frozen shoepeg corn (don’t cook it, just rinse off the ice
dice the following to black bean size 2 or 3 tomatos and jalapeno, 1 each of the rest
seeded tomato
red onion
green pepper
red pepper
yellow or orange pepper
jalapeno to taste (dice this more finely)
good hunk of cilantro
toss and add dressing up to 3 hours in advance:
wisk together
1/2 cup olive oil
1 cup lime juice
salt and pepper to taste
tastes better if it isn’t stone cold when served with chips
This is nice and light tasting but with some pungency. In other words, leaves room for more BBQ :D. Also vegetarian, and no egg/mayo/other botulistic breeding media:
2c cooked orzo pasta
1 finely chopped purple onion
¼ c pesto
¾ cup canned black beans; drained
¼ c rice vinegar
2 tbsp Balsamic vinegar
¼ cup Olive oil
1 ts Pepper
3/4 ts Salt
2 Cloves garlic; minced
Combine orzo, pepper, onion, pesto and beans; set aside. Combine rice vinegar, balsamic vinegar, olive oil, pepper, salt and garlic; mix well and toss with salad. Serve at room temp.
Easy pasta salad:
1 container of rotini (either 12 or 16 oz.)
2 small cans or one big can of sliced black olives
2 large cans of sliced mushrooms
1 bottle of oil-based salad dressing (e.g.: Italian, Caesar, a vinegarette, etc.)
Cook pasta then mix all ingredients in a large bowl, cover, and refrigerate overnight.
Oh sure! You all answer after the dinner.
My own fault for putting it in the wrong forum.
Now I’ll have to throw a BBQ just to try these out!
Barbecue Beans, from Moosewood Lowfat Favorites
The original recipe calls for you to cook dried beans from scratch, with an alternative method using canned beans, but I always use canned beans because I never plan far enough ahead to use dried beans, so here is the canned bean version, with a small modification of sauteing the onions & garlic first:
2 14-oz cans of beans, drained & rinsed (I like to use a combination of navy beans and pink beans, or pintos, or sometimes canellini, or black beans)
2 to 4 cloves garlic, chopped (use all 4!)
1 cup chopped onions
1/2 cup prepared nonfat barbecue sauce
1/4 cup prepared mustard
1/4 cup molasses or real maple syrup
1 tablespoon cider vinegar
Tabasco or other hot sauce to taste
salt & ground black pepper to taste
To cook on the stovetop:
Combine the onions & garlic with a tiny bit of oil in a heavy pot. Saute until softened. Add the rest of the ingredients and simmer gently for 20-30 minutes, stirring often. Add a little water if necessary during cooking to keep the beans from sticking, but you do want the end result to be pretty thick.
To bake:
Combine the onions & garlic with a tiny bit of oil in a heavy pot. Saute until softened. Combine onions & garlic with all the other ingredients in a baking dish. Bake, uncovered, 20-30 minutes, at 350, stirring once or twice during baking.
Can be served hot, cold or at room temperature.
I’ve got two good ones (sorry I’m sketchy on amounts; the first one particularly is pretty much eyeballed):
Greek Village Salad
Roma tomatoes, corsely chopped (large pieces)
red onion, corsely chopped (large pieces)
Cucumbers, peeled & sliced (or corsely chopped - large pieces)
can of sliced black olives (or, if you want to, a jar of good Kalamata olives)
crumbled feta cheese
Mix all in a bowl, cover with a balsamic vinagarette, & serve.
Mom’s Potato Salad
Boil & drain cut up peeled potatoes. Add diced onion (optional), diced celery, & diced hard-boiled egg. Mix Miracle Whip & Kraft French dressing (the orange-colored one) in 2:1 proportions (roughly) and combine with the veggies. Salt & pepper to taste. Let sit for a while (refrigerated, of course) for flavors to combine & serve. The dressing mixture should be a very pale orange - almost pinkish - if you’ve got the proportions right. (I know it sounds weird, but this is AWESOME potato salad.)
What did you bring?? How did it go??