Luck! Potluck, that is.

[norgeway]

That looks GOOD!!

That recipe looks great, but here there is but ONE mayonnaise....DUKES, no other comes close, as for the organ in church,I for one dont think you can have church without an organ,but my taste runs a little different, I like good old Church Of God Stamps Baxter music and a good old Hammond organ!!The old SESAC Church Hymnal,known in the south as The Red Book,is the BEST, nearly all Churches of God,Baptist and Pentecostal Churches use it, there isnt anything in it hardly that is draggy and slow.all up beat happy old time Gospel, I LOVE it.

 

[norgeway]

Coleslaw

I used top work for a restaurant part time in my MUCH younger days, we made a Coleslaw with Miracle Whip,
50 lbs chopped cabbage
2 lbs chopped carrots
5 lbs sugar
1 gal Miracle Whip 1 1/2 cups vinegar
handful of White Pepper
handful of salt
mix well and refrigerate
I used to make 150 to200 pounds of cabbage every other day,we sold it to other restaurants as well.

 

[earthling177]

Lawrence, those recipes do look good, yum! Have you tried to compromise and use some breast and some thigh and see if people complain? I like both and together they might round the flavor in the dish.

Anyway, I usually just buy a bag of frozen turkey meatballs, and nuke them, then nuke some tomato sauce and mix them. That doesn't last long in potlucks -- I admit it's not the tastiest dish on Earth, but just like Apple pies are the second most favorite pie, it's inoffensive to most, almost anyone will eat turkey, and potlucks around here tend to be dessert heavy, so at some point people will be saturated by carbs and aching for protein. I used to bring pizza but most people prefer the meatballs. (On the apple pie thing: I've seen it multiple times on the net ["So it must be true(TM)"] that Apple Pie is most people's second most favorite pie, but given how many people have their most favorite pie be different things, if you don't happen to have their favorite the second choice is what flies off the shelves.) ;-)

Steve asked for some prayers. I offer you (or anyone else, for that matter) these two, which I got from other people and like a lot:

"May tomorrow be better than today for everyone everywhere"

and

"May we all be safe, may we all be happy, may we all be healthy, may we all be at ease"

I particularly like the fact that they don't mention any negative things/thoughts, they don't complain about anything and they only ask that things get better, even if things are great today, well, may it get better is a sentiment I can stand behind.

 

[randycmaynard]

Hellman's is my favorite......

like Duke's too. Definately prefer the mayo over salad dressing or Miracle Whip which still tastes too much like salad dressing to me. Love the cole slaw recipe - usually use mayo and a tad bit of apple cider vinegar - not a lot but a little.... gives it a nice little bite. I can do the MW version too though. Good recipe!

 

[maytagbear]

I just got back.....

Chicken at The Waldorf was a huge hit. Almost don't need to put the bowl in the dishwasher. Almost.

The garlic coleslaw was successful, but I have several servings worth left.

My reading was well received. People say that my slowish voice, and careful pronunciation make it a pleasure to hear me read aloud.

Also did a brief grocery run after helping with clean up. At MY supermarket, barring special sales, the price of Hellman's and the price of Miracle Whip are the SAME, down to the penny! 4.45 for the 30 ounce jar.

I am above the Mason-Dixon line, and west of the Allegheny, so Dukes mayonnaise is not found here, even at Wally World (The nearby Wally World doesn't carry Pioneer brand Baking Mix, either!) Mrs. Eugenia Duke made a good mayonnaise, though. If it were available here, I would buy it. Did you know that she started making and selling sandwiches to the troops passing through her town during the First Global Unpleasantness, and the guys loved her mayonnaise....that's how it all started. She made a bundle when she sold to C.F. Sauer's.

Happy Easter-Spring!

Lawrence/Maytagbear

 

[spiralator60]

Salad Questions

Lawrence, thanks for posting the two recipes! I do have a couple of questions.

How many people do the recipes that you posted typically serve?

How much chicken do you use in preparing the salad?

Thanks again, and Happy Easter!

 

[maytagbear]

Spiral-

This time, I used three pounds +/- of bone in, skin on chicken breasts. I was making it for a crowd, and they ate it!

The thing about baking is it is more like easy science, whereas cooking can be more freestyle. As long as the basic proportions remain about the same, you can make a little or nearly a 2 1/2 quart bowlful. It was quite full, and I got lots of compliments.

When pressed, I say "servings", rather than "serves x." This time around, about 15 servings.

This is not verbatim, but close. Alice B. Toklas, Gertrude Stein's partner, and a fabulous cook, said something along the lines of: "How should I know? It depends on how hungry they are, if they like it, if there are other dishes available."

Unfortunately, her cookbook is known largely for the "hashish brownie" recipe, which is not hers, but from a friend named Brion(sp) Gysin(sp), and it is actually, a dried fruit paste. I'd look it up, but my copy of The Alice B. Toklas Cookbook is still in a packing box, and I am not about to dig it out at the moment.. Besides, everyone who is interested in food writing, or France from 1908-1946 should read the thing him or herself.

Lawrence/Maytagbear

 

[randycmaynard]

Lawrence.......

Glad all went well - folks will usually try a bit of everything or at least several and the ones they like take the big hits - congratulations..... always good to come back home with empty bowls.

Glad the reading went well - maybe you should post it for us if you feel comfortable doing so. I know there are very diverse beliefs here at AW org but sometimes we all need to pause a moment, especially during the later parts of Holy Week (Maundy Thursay, Good Friday, Holy Saturday) and reflect on things and the profound meaning that it has for all of us.
Then the celebration of the resurrection Easter Sunday then later Pentecost and Trinity..... I have a great love the emphasis and themes during the liturgical church year - would that we could see a return to that beautiful form of teaching and corporate worship.....

 

[maytagbear]

A friend, off board

asked me about church potlucks.

There are also community ones, and private ones.

They are gatherings where everyone brings one (or two) dish(es), and is not responsible for the entire meal.

Sometimes it's divided like "Last names beginning A-F, bring a main dish, G-L a side dish or hot vegetable, M-P, a salad, and everyone else, a dessert."

Some people, like me, take pleasure in coming up with something delicious, slightly novel (just slightly), and home made. Other people bring in pizzas, things from the supermarket deli, in their own dishes, and some people bring a pie from Cracker Barrel or the like.

The big things are, does it travel well? Do most people like it in general? (in my experience, people love chicken salads, but rarely make them any more, a great pity).

If you're going to take soup, make it a thicker one, like a chili or a chowder, and take it in an oversize container with a lid, and if it isn't a designated soup supper (which are a lot of fun, and delicious!), bring along a package of disposable bowls.

Potlucks can be a lot of fun.....new variations on familiar dishes, new dishes entirely, and the joy of not eating alone.

Lawrence/Maytagbear

 

[toggleswitch]

hmmm.

Here is a peasant meal that is sure to please.

Cut up potatoes (into uniform pieces), carrots and celery, perhaps an onion, into a large roasting pan.

Season with addobo OR [lemon juice, oregano, pasley salt and pepper] Then add half a stick of melted butter. Coat all vegetables well!

Add SMALL chicken pieces such as wings, thighs, drumsticks.

Add 1/4 cup water. Roast at 350*F/175*C for about 1.5 hours. It should be done when the potatoes are properly cooked. Add 1/4 cup of water at a time as needed. Throw under broiler (grill=> UK) for color (as long as it's not in a glass dish).

One can also substitute fresh or frozen (ready-made and defrosted) meatballs (golf-ball size) for the chicken.

Helpful hint.
One can omit butter and other spices and simply use some gourmet sauce.

P.S even the meatballs alone in the gourmet sauce are a hit!

 

[maytagbear]

Not quite ready to see this go

I have Book Group this coming Saturday, and am going to take an Oatmeal Spice Cake, and will post the recipe if there is any interest. Very easy scratch cake, goes together almost as quickly as a cake mix, but tastes rather better.

Also, I meant it when I asked for other people to post recipes here! Not just writing that for typing practise.

Lawrence/Maytagbear.

 

[appnut]

Sounds good Lawrence!!!

 

[spiralator60]

Shameless Attempt to Obtain Recipe for Oatmeal Spice Cake fr

Here is a recipe for corn bread that family and friends like (or have come to expect) at potluck gatherings:

1/2 cup corn meal
1 cup buttermilk
1 cup all purpose flour
3/4 tablespoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 egg
1 tablespoon honey
1 tablespoon unsalted butter, melted
1 1/4 cups corn kernels, fresh or frozen (thawed)

Preheat oven to 350 degrees F (177 degrees C).

Combine corn meal and buttermilk, let sit for at least an hour to let meal soak in liquid.

Sift together flour, baking powder, baking soda, salt, and granulated sugar into bowl. Stir in brown sugar.

In a separate bowl, mix together egg, honey and melted butter.

Mix together buttermilk/cornmeal, dry ingredients, and egg mixture until batter is smooth, but not over beaten.

Stir corn into batter.

Pour batter into 9 inch cake pan, of which the bottom and sides have been coated with non-stick spray.

Bake in preheated oven about 30 minutes, until golden brown on top and when toothpick inserted in middle of bread comes out clean.

If you like, crumble two strips of crisply cooked bacon over batter before placing into oven to bake.

 

[xraytech]

Well, next Sunday the 25th St. Michaels is having a chicken parmesean dinner, so naturally desserts are what we bring, I will take a chocolate cake with mocha frosting, and a watergate cake, I always bring those two cakes they are very popular, I will also either make a pie of some sort or a new cake recipe also. I will post the recipes later when I dig them out.

Until then here is a pasta salad I fix for many potluck dinners, there is never any left over.

Pasta Salad:
2 1/2 lbs tri-colored springs cooked
1 1/2 lb hard salami sliced thick and cubed
1 lb sandwich pepperoni sliced thick and cubed
2 lbs cheese cubed(I prefer muenster or colby)
2 cans jumbo black olives drained
1 jar green olives drained
1 english cucumber peeled and cubed
1 sweet onion finely chopped
1/2 gallon italian dressing
1 1/2 cups Salad Supreme

after pasta is cooked and cooled slightly in large bowl(Tupperware Thatsa Bowl)mix pasta with half of dressing and the salad supreme. Add in the vegetables, olives, meats and cheese. Mix well. Add remaining dressing. If you like a rather wet salad you will probably need extra dressing.