The Everything Potluck Cookbook
Page 20
Combine all ingredients in small bowl and whisk well until the sugar dissolves. Store in refrigerator. Before serving, whisk again to blend ingredients.
Marinated Mushroom Salad
Mushrooms soak up lots of flavor in this super-easy recipe. You could use a bottled vinaigrette if you’d like.
HEALTHY
INGREDIENTS | SERVES 8–10
1 (8-ounce) package button mushrooms
1 (8-ounce) package cremini mushrooms
1 red onion, chopped
1 clove garlic, minced
½ cup chopped flat-leaf parsley
2/3 cup Red Wine Vinaigrette (page 194)
8 cups butter lettuce
1. Wipe the mushrooms and trim off the bottom of the stem. Combine in medium bowl with red onion, garlic, and parsley.
2. Pour Vinaigrette over all and toss; cover and refrigerate for 4–6 hours, stirring occasionally.
3. When ready to serve, place lettuce on a serving platter and pour mushroom mixture over.
Keep It Healthy
Mushrooms are a good source of vitamin D, the B vitamin complex, and fiber. Don’t rinse or wash them to clean; just brush with a damp cloth. Mushrooms are grown in sterile soil, so a little bit of dirt that clings to the mushrooms isn’t going to hurt you. Just trim off the bottom and eat!
Family-Style Salad Dressing
This dressing has a bit of a kick from the mustard and chili sauce. It’s great served over any green salad.
INEXPENSIVE
INGREDIENTS | SERVES 12
½ cup sugar
⅓ cup apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoons Worcestershire sauce
½ cup minced red onion
⅓ cup ketchup
⅓ cup chili sauce
½ cup olive oil
In small bowl, combine all ingredients and mix with wire whisk until the sugar dissolves. Cover and chill for 2–3 hours before serving. Can store in refrigerator for 5 days.
Make-Ahead Hints
Most homemade salad dressings can be kept in the refrigerator for 4–5 days and still be good. You can make this one and keep it for a couple of weeks if you leave out the red onion. Use ½ teaspoon onion powder instead, or add some minced red onion just before serving.
Frozen Cranberry Salad
This dual-layered salad has a wonderful fresh flavor. It’s perfect for the holidays.
MAKE AHEAD
INGREDIENTS | SERVES 9
1 (16-ounce) bag fresh cranberries
1¾ cups sugar
1 cup apple juice
1 cup water
3 tablespoons lemon juice
1 envelope unflavored gelatin
1 teaspoon vanilla
1 cup chopped toasted pecans
1 cup heavy whipping cream
⅓ cup powdered sugar
¼ cup mayonnaise
½ cup chopped dried cranberries
Transport Tips
Frozen salads as well as frozen desserts will travel well to the party as long as you pack them carefully. Remove the food from the freezer at the last minute before you leave. Pack into an insulated container, or a sturdy cardboard box, with frozen gel packs or containers of ice cubes.
1. In large saucepan, combine cranberries with sugar, apple juice, and water. Cook over low heat, stirring frequently, until cranberries pop.
2. In small bowl, combine lemon juice with gelatin and let stand for 5 minutes. Stir into hot cranberry mixture until gelatin dissolves. Stir in vanilla and pecans.
3. Pour mixture into 9″ × 9″ glass baking dish and chill until firm.
4. In medium bowl, beat cream with powdered sugar until stiff peaks form. Fold in mayonnaise until blended, then fold in dried cranberries. Spread over cranberry mixture. Cover and freeze for 3–4 hours before serving.
Bing Cherry Fruit Salad
Gelatin salads are easy; just keep stirring until that gelatin and the sugar dissolve.
EASY
INGREDIENTS | SERVES 8
2 (0.25-ounce) packages unflavored gelatin
½ cup sugar
2 cups cherry juice
1 (15-ounce) can crushed pineapple, drained
1 (8-ounce) package cream cheese, softened
2 cups pitted, halved Bing cherries
1 cup chopped walnuts
Party Fun
This beautiful pink salad is gorgeous served as a large mold, but you can also make smaller molds to serve as individual salads. Place the individual salads on a bed of lettuce leaves on a beautiful platter to serve as the centerpiece for a luncheon, or set one salad at each place to serve as markers.
1. Place gelatin in large bowl along with sugar. Measure cherry juice and add enough of the juice from the drained pineapple to equal 3 cups.
2. Heat 1 cup of this liquid in the microwave until boiling; stir into gelatin mixture. Stir until gelatin and sugar dissolve. Add cream cheese and stir until melted.
3. Add remaining 2 cups liquid, then chill until mixture is syrupy. Beat with electric mixer until fluffy, then fold in the cherries, pineapple, and walnuts. Pour into 2-quart salad mold and chill until firm.
Cobb Salad
Cobb Salad is a delicious make-ahead main dish salad that you can change to suit your tastes.
EASY
INGREDIENTS | SERVES 8
1 head butter lettuce, chopped
2 cups baby spinach, chopped
1 bunch curly endive, chopped
5 hard-cooked eggs, sliced
12 slices crisply cooked bacon, crumbled
3 chopped tomatoes
4 Poached Chicken breasts (page 112), chopped
2 cucumbers, peeled, seeded, and chopped
1 cup ranch salad dressing
½ cup crumbled blue cheese
2 avocados, peeled and chopped
Keep It Safe
Hard-cooked eggs must be refrigerated just like raw eggs. To hard-cook eggs, cover the eggs with cold water in a saucepan. Bring to a boil, then immediately remove from heat, cover, and let stand for 15 minutes. Run cold water into the pan until the eggs feel cold, then tap them against the sides of the pan and peel.
1. On a large platter, combine lettuce with spinach and toss; arrange in shallow layer.
2. Top with remaining ingredients except for salad dressing, blue cheese, and avacados, arranging ingredients in strips across the lettuce mixture.
3. Sprinkle with the blue cheese and drizzle with ranch dressing. Cover and chill for 3–4 hours before serving. Top with avocado and gently toss before serving.
Mango Berry Cottage Cheese Salad
This old-fashioned recipe is so easy to make and it’s delicious. You could use your favorite fruits; just substitute 1 to 1.
HEALTHY
INGREDIENTS | SERVES 8
1 (16-ounce) container cottage cheese
1 cup low-fat mayonnaise
½ cup heavy whipping cream
2 tablespoons powdered sugar
1 cup miniature marshmallows
1 (16-ounce) jar sliced mangoes, drained
1 (8-ounce) can crushed pineapple, drained
2 cups blueberries
1 cup sliced strawberries
1 cup raspberries
Keep It Healthy
You can substitute low-fat cottage cheese for the full-fat version, and substitute 1 cup nonfat frozen dairy whipped topping for the heavy cream and powdered sugar. But don’t use all nonfat varieties of the creamy products in this recipe. You’ll get better taste and texture if you combine low-fat and nonfat products.
1. In large bowl, combine cottage cheese with mayonnaise and mix well. In small bowl, beat cream with powdered sugar until stiff peaks form; fold into cottage cheese mixture.
2. Add marshmallows; let stand for 10 minutes. Meanwhile, cut mangoes into chunks.
3. Add drained pineapple, mangoes, blueberries, and strawberries to cottage cheese mixture; cover and chill for 4–5 hours
before serving. When ready to serve, top with raspberries.
Four-Bean Salad
Combine canned and frozen beans to make a delicious and healthy bean salad to accompany broiled or grilled chicken or steak.
QUICK
INGREDIENTS | SERVES 10
1 (16-ounce) package green beans
1 (12-ounce) package frozen edamame
1 (15-ounce) can black beans, drained
1 (15-ounce) can yellow wax beans, drained
1 red onion, chopped
1 clove garlic, minced
½ cup apple cider vinegar
½ cup sugar
¼ cup olive oil
2 tablespoons Dijon mustard
¼ teaspoon salt
1 teaspoon celery seed
1/8 teaspoon pepper
1 teaspoon dried thyme leaves
1. Cook the green beans and edamame according to package directions and drain. Place in large bowl. Drain, rinse, and drain again the black beans and wax beans and add to bowl with red onion and garlic.
2. In small bowl, combine remaining ingredients and whisk with wire whisk until sugar dissolves and mixture is blended. Pour over bean mixture and stir gently. Cover and chill for 3–4 hours before serving.
Broccoli Bacon Salad
This twist on a classic salad will make even broccoli haters take second helpings! The trick is to make it at least 12 hours ahead of time, so the broccoli has a chance to soften in the dressing.
MAKE AHEAD
INGREDIENTS | SERVES 8–10
10 slices bacon
2 heads broccoli, cut into florets
½ cup chopped red onion
¼ cup chopped green onion
½ cup golden raisins
½ cup dried cranberries
½ cup toasted sliced almonds
1 cup diced Swiss cheese
½ cup sugar
1 cup low-fat mayonnaise
½ cup plain yogurt
2 tablespoons buttermilk
1 tablespoon apple cider vinegar
3 tablespoons grated Romano cheese
1. Cook bacon until crisp; drain on paper towels, crumble, and set aside. Cut broccoli into small florets. Combine in large bowl with bacon, red and green onion, raisins, cranberries, almonds, and cheese; toss gently.
2. In small bowl, combine remaining ingredients and mix well. Pour over broccoli mixture and stir well. Cover and chill for at least 12 hours before serving.
Candied-Walnut Mango Salad
This twist on a fruit and candied-almond salad is beautiful and a real treat. Serve it with a grilled steak and some garlic bread.
EASY
INGREDIENTS | SERVES 8
¼ cup sugar
1 cup walnut pieces
4 cups baby spinach leaves
4 cups butter lettuce
½ cup sliced green onions
1 (16-ounce) jar mango slices, drained
¾ cup Red Wine Vinaigrette (page 194)
Make-Ahead Hints
You can make the candied almonds and the Vinaigrette ahead of time. When it’s time to eat, toss the walnuts with the lettuce, green onions, and chopped mangoes, then toss with the Vinaigrette. Once the salad has been dressed, it has to be served immediately or the greens will start to wilt.
1. In small, heavy saucepan, combine sugar with the walnut pieces. Cook over low heat, stirring occasionally, until sugar melts and turns brown. Stir and turn the walnuts out onto a greased cookie sheet. Let cool and break into pieces.
2. When ready to eat, combine spinach, lettuce, and green onion in salad bowl. Chop the mango slices and add to salad along with candied walnuts. Drizzle Vinaigrette over all, toss, and serve.
Ranch Potato Salad
Potato salad is a must at any cookout. This one has lots of flavor from the cheese and ranch salad dressing.
INEXPENSIVE
INGREDIENTS | SERVES 8–10
3 pounds russet potatoes
1 onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon salt
1/8 teaspoon pepper
1 cup ranch salad dressing
½ cup mayonnaise
¼ cup buttermilk
½ cup grated Romano cheese
1 cup chopped celery
Party Fun
Make a collection of potato salads for your cookout. The same dressing can be used; just vary the flavorings. Instead of the ranch salad dressing, use French or Thousand Island. Add chopped bell peppers, crisply cooked bacon, or sliced mushrooms. The nice thing about potato salad is that it’s so versatile.
1. Preheat oven to 400°F. Wash potatoes and cut into 1-inch chunks. Combine in large roasting pan with the onion and garlic. Drizzle with olive oil and sprinkle with salt and pepper.
2. Roast for 1 hour, turning with spatula after 30 minutes, until potatoes are tender with some brown crispy edges.
3. While potatoes are in oven, in large bowl combine salad dressing, mayonnaise, buttermilk, and cheese and mix well. Add hot potato mixture and celery and stir to mix. Cover and chill for 3–4 hours before serving.
Orange Fluff Salad
This pretty and fluffy salad can double as dessert. Kids love it!
MAKE AHEAD
INGREDIENTS | SERVES 8
2 (0.25-ounce) packages unflavored gelatin
½ cup sugar
3 cups orange juice
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla
2 (15-ounce) cans mandarin oranges, drained
1 (8-ounce) can crushed pineapple, drained
1. In large bowl, combine gelatin with sugar and mix well. Heat 1 cup orange juice until steaming, and add to gelatin mixture. Stir until gelatin and sugar dissolve. Add remaining orange juice and chill until syrupy.
2. In small bowl, beat cream with powdered sugar and vanilla until stiff peaks form. Using same beaters, beat the gelatin mixture until fluffy.
3. Fold in drained oranges and pineapple. Pile into serving bowl, cover, and chill until firm, about 4–6 hours.
CHAPTER 12
Hot and Cold Soups and Stews
Bean and Bacon Soup
Chilled Borscht
Wedding Soup
Potato Cheese Chowder
Curried Chicken Stew
Split Pea Chowder
Meatball Chowder
Minestrone
Cold Tomato Soup with Pesto
Pumpkin Black Bean Soup
Chilled Pea Soup
Slow Cooker Stroganoff Soup
Chicken Risi Bisi Soup
Chicken Wild Rice Chowder
Succotash Chowder
Best Beer Cheese Soup
Gouda Vegetable Soup
Sour Cream Vegetable Soup
Butternut Squash Soup
Chilled Pesto Gazpacho
Bean and Bacon Soup
This hearty soup has the best flavor, and a wonderful rich texture. Serve it with hot corn bread and a green salad for an inexpensive meal.
INEXPENSIVE
INGREDIENTS | SERVES 8
8 slices bacon
2 onions, chopped
3 cloves garlic, minced
3 (15-ounce) cans kidney beans, drained
3 potatoes, peeled and diced
4 carrots, peeled and sliced
5 cups chicken broth 1 bay leaf
1 (14-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
¼ teaspoon pepper
1 teaspoon dried thyme leaves
1. In large soup pot, cook bacon until crisp. Drain on paper towels, crumble, and refrigerate. Drain fat from pan but do not wipe out.
2. Add onions and garlic to pot; cook and stir until crisp-tender, about 5 minutes. Add beans, potatoes, carrots, chicken broth, and bay leaf. Bring to a simmer.
3. Cover pot and simmer on low heat for 10–14 minutes until carrots and potatoes are
tender. Add remaining ingredients and bring to a simmer. Mash some of the beans and potatoes.
4. Add bacon, simmer soup for 10–15 minutes until blended and slightly thickened. Remove bay leaf and serve.
Chilled Borscht
If you chill the beets beforehand, you can serve this easy and beautiful soup without chilling.
QUICK
INGREDIENTS | SERVES 4
1 (16-ounce) can beets
1 cup orange juice
2 tablespoons lemon juice
½ cup red onion, chopped
½ cup sour cream
¼ cup heavy cream