Deviled eggs
Or Buffalo Chicken dip
Or crackers and my homemade jam
Or cake
Come to think of it, I don’t really have a go-to. But I learned long ago not to experiment. If I’ve never made it before, I’m not trying it out on a group. That way lies madness.
Well, gosh, frozen meatballs in chili sauce and grape jelly doesn’t sound disgusting at all and I’m totally sure I wouldn’t throw THOSE away.
[/insufferable snob]
It’s really quite a delicious combo. Snobs miss out on so much, but I guess they like it up there on their high horses. Leaves more for the rest of us.
There’s plenty of nasty food I like (and “nasty” should be pronounced with a long /a/ in this case). But those meatballs, good lord. Can’t stand 'em. And I have no idea whether the ones I ate were made with ketchup, chili sauce, or drainage ditch runoff.
The difference between chili sauce and ketchup is nearly non-existent to me. It’s just a slightly more spiced up ketchup (and if it’s supposed to be “spicy” as in “hot,” I can’t tell.)
I don’t mind the meatballs with ketchup & grape jelly thing, but it’s just way too frickin’ sweet for my tastes. It’s like candied meatballs. But it’s good cocktail party stand-by.
The meatballs themselves aren’t my cup of tea either: they’re generally straight-up ground meat, and unless it’s hot off the charcoal grill, I don’t like straight-up ground meat anyway. I’ll eat terrible fried chicken and love it, mind you, but bland ground beef is a food I hate, even if it’s soaked in grape jelly and ketchup.
I’ve never tried one of those meatballs or weenies in glop – I had no idea there was jelly involved!
Way back in the day someone used to bring this dip to parties that was so delicious yet so fattening and horrifying I feel I must mention it here. It was a block of Velveeta melted in the crockpot, to which was added browned ground beef, browned ground sausage and a jar of jalapeño peppers, including the liquid. I think you scooped it with giant Fritos. Always got devoured.
Aww, how sweet to mention that! I actually use sherry, not bourbon, but I think I will try it that way next time! I have a block of Velveeta in the pantry and just tonight we were discussing whether to make that spread with it, or rock out the Velveeta/Can of Rotel tomatoes and pound of browned ground beef dip that Ellen Cherry mentioned! We’re not having the party until next week, so plenty of time to decide…lol.
That sounds basically like a spinoff of choriqueso, which is chorizo sausage and cheese. There’s a bunch of variants of this out there. Meat + cheese + chips to dip is always guaranteed to be a hit.
You do know the meatballs get heated up, right? And they are not straight ground beef balls…there is other stuff involved! When I have time and money I make my own meatballs, which are basically my meatloaf recipe in ball form (egg, bread, onions, mustard, spices, Evaporated milk) But the pre-made ones are really pretty much the same, and I have never ever had a leftover meatball. Plus I don’t have to spend hours rolling little bite-size meatballs and baking them…I’d rather put that effort in for family! And it really ends up being less expensive. I cater receptions for a concert series, and any time the program is one that appeals to or includes a lot of men (especially teen and college-age boys) the meatballs are devoured. Remember we are talking potluck food here, not gourmet!
Don’t take my griping too seriously. I’ve had them once and hated them enough that I’ve never tried them again, but it’s no skin off my nose if other folks love them. I’m just being a snarkybutt is all.
If it’s a family reunion, a chocolate layer cake (I’ve been threatened with disownment if I didn’t) and some kind of salad because there are never enough veggies at those things. Work? Jalapeno cornbread is usually a favorite for a general potluck. Among one group of friends, I’m the salad lady and among another it’s wings.
I am so stealing the term “snarkybutt”!
What a great name for a cat! In fact, probably for most cats.
A tablespoon of bacon fat into the frying pan followed by a can of refried beans, joined with a bottle of hot salsa and about a cup and a half of grated sharp cheddar. Mix well, heat until cheese melts. Add tiny snipped-up bits of habañero peppers to taste. Pop it into a cheap fake-Tupperware bowl and grab a giant economy size bag of plain tostitos to accompany it.
I’ve never had to take leftovers home with me.
Served hot or cold?
I was responding to MeanOldLady. I think she got it.
A vegetable platter is usually pretty well received, IME. Even one that you bought at the supermarket. I usually try to mix up colors and textures, and have a couple of kinds of pickles or olives for a larger group. Even if you hate parsley, get a fresh bunch of it and decorate the platter, it will look more attractive. If you know how to make radish roses and similar things, the platter also looks better. If you really want to get fancy, then hard boiled egg halves or quarters, or even deviled eggs, can liven up the platter. Get two or three kinds of dip. If you make your own dip, cold dips will benefit by being made at least 24 hours ahead of time.
Back when my husband’s parents were still alive and regularly hosting get-togethers, I used to make pineapple upside down cakes from a boxed mix of yellow cake and canned pineapples and cherries and brown sugar. These always went first. Yeah, they are old fashioned, but most people like that cake. I’ve also made poke cakes which the kids loved, and which quite a few adults enjoyed, too.
Mmm…spicy bean dip. Can never go wrong with that. (And, sorry, peeve of mine and the second time I’ve come across it in 24 hours–the other being in a book–the “n” in “habanero” is just a plain “n” and pronounced as such. Jalapeño has the “ñ” if you insist on spelling it the Spanish way, but “habanero” does not.)
Welp, I’ve never been more relieved that I grew up Italian-American until this moment.
I usually bring homebaked cookies, or on short notice, 3-bean salad with crumbled bacon.