Cooks Who Put The "Luck" In "Potluck"

Taste Of Home Magazine Finds The Best Recipes To Serve A Crowd

(CBS)  Potluck dinners are certainly fun to attend - but are you one of those people who'll get butterflies in your stomach at the thought of cooking for a crowd?

The editors of Taste of Home magazine know what you're going through, which is why they recently held a recipe contest to find the best entrees and desserts that are simple, easy, elegant - and can feed a crowd.

Carolee Ewell is from Utah and her Sesame Chicken Salad was a favorite of the judges. She traveled to New York to show other The Early Show viewers how simple it is to make.

Taste of Home's editor-in-chief, Catherine Cassidy, called the dish "absolutely delicious; that was the bottom line. It was fresh and used lots of vegetables. And, you can make it as small or big as you want which makes it a great potluck dish."

The version below can serve 22 people, but you can adjust the size and play with the quantities and the add-ins.

The judges also raved about the Chocolate Glazed Peanut Butter Bars, an easy but satisfying dessert.

Cassidy passed along a few important food safety reminders:

Follow the two-hour rule: It doesn't matter what type of food you're serving, it should not sit at room temperature for more than two hours.

Serve in shallow dishes: Arrange and serve food on several small platter and in shallow dishes. This keeps all of the food at a consistent temperature.

Replace, don't refill: Replace almost-empty platters of food with brand new platters, as opposed to adding fresh food to a dish that already has food in it. Let's say this platter has been sitting out for an hour and a half. When you combine fresh food with this food that's been sitting out, you'll need to remove the entire platter 30 minutes later in order to follow the two-hour rule. Plus, many people's hands have likely been taking food from this dish.

Other ideas for potluck meals are casseroles (like the Tortellini Spinach Casserole, below) or large pieces of meat or fish (see the salmon recipe at the end of this story). Cassidy also reminds potluckers that desserts are always a welcome addition to any buffet table; recipes for two such desserts, Peaches 'n' Cream Tart and the Glazed Peanut Bars, are also below.

For more information about Taste of Home and their recipe contests, click here.




Special Sesame Chicken Salad

PREP: 30 min. + chilling


"With its delicious mix of crunchy peanuts, tangy dried cranberries and mandarin oranges, this colorful pasta salad is a definite crowd-pleaser. Water chestnuts and a teriyaki dressing give this main dish its Oriental flair." - Carolee Ewell, Santaquin, Utah

1 package (16 ounces) bow tie pasta
1 cup vegetable oil
2/3 cup white wine vinegar
2/3 cup teriyaki sauce
1/3 cup sugar
1/2 teaspoon pepper
3 cans (11 ounces each) mandarin oranges, drained
2 cans (8 ounces each) sliced water chestnuts, drained
2 cups cubed cooked chicken
1-1/3 cups honey roasted peanuts
1 package (9 ounces) fresh spinach, torn
1 package (6 ounces) dried cranberries
6 green onions, chopped
1/2 cup minced fresh parsley
1/4 cup sesame seeds, toasted

Cook pasta according to package directions; drain and place in a very large bowl. In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours.

Just before serving, add the remaining ingredients; gently toss to coat.

Yield: 22 servings (1 cup each).

Nutrition Facts: 1 serving (1 cup) equals 302 calories, 16 g fat (2 g saturated fat), 11 mg cholesterol, 358 mg sodium, 32 g carbohydrate, 3 g fiber, 10 g protein.



Glazed Peanut Butter Bars

PREP: 15 min.

BAKE: 20 min. + cooling


"Memories of lunchtime at school and my Aunt Shelly's kitchen come to mind when I bite into these sweet, chewy bars. My husband is the biggest fan of these peanut butter and chocolate treats." - Janis Luedtke, Thornton, Colo.

3/4 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 teaspoons water
2 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups quick-cooking oats
3/4 teaspoon baking soda
1/2 teaspoon salt
GLAZE:
1-1/4 cups milk chocolate chips
1/2 cup butterscotch chips
1/2 cup creamy peanut butter

In a large mixing bowl, cream the butter, peanut butter, sugars and water. Beat in eggs and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325 degrees for 18-22 minutes or until lightly browned.

For glaze, in a microwave-safe bowl, melt chips and peanut butter; pour over warm bars and spread evenly. Cool completely on a wire rack before cutting.

Yield: 4 dozen.

Nutrition Facts: 1 serving (1 each) equals 153 calories, 9 g fat (4 g saturated fat), 18 mg cholesterol, 114 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein.



Tortellini Spinach Casserole

PREP: 20 min.

BAKE: 20 min.


"Spinach gives this popular casserole a fresh taste that will delight even those who say they don't like spinach. In fact, people are often surprised at just how good it is! Whenever I bring it to a gathering, it doesn't sit around long." - Barbara Kellen, Antioch, Ill.

2 packages (10 ounces each) frozen cheese tortellini
1 pound sliced fresh mushrooms
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/2 cup butter, divided
1 can (12 ounces) evaporated milk
1 block (8 ounces) brick cheese, cubed
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded part-skim mozzarella cheese

Cook tortellini according to package directions. Meanwhile, in a large skillet, sauté the mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm.

In the same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add cheese sauce and toss to coat.

Transfer to a greased 3-qt. baking dish; sprinkle with mozzarella cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Yield: 12 servings.

Nutrition Facts: 1 serving (1 cup) equals 281 calories, 19 g fat (12 g saturated fat), 64 mg cholesterol, 378 mg sodium, 13 g carbohydrate, 1 g fiber, 15 g protein.



Double K Grilled Salmon

PREP: 10 min. + marinating

GRILL: 20 min.


"There's a little story behind the name of my favorite salmon recipe: When my husband, Kevin, and I couldn't find a spicy teriyaki-style marinade to our liking, we created one in and named it Double K-for Krista and Kevin. Every time we make this flavorful fish, we get asked how we do it." - Krista Frank, Rhododendron, Ore.

1/4 cup packed brown sugar
1/4 cup soy sauce
3 tablespoons unsweetened pineapple juice
3 tablespoons red wine vinegar
3 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon ground ginger
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
1 salmon fillet (2 pounds)

In a small bowl, combine the first nine ingredients. Pour 3/4 cup into a large re-sealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally. Set aside remaining marinade for basting.

Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Place salmon skin side down on rack. Grill, covered, over medium heat for 5 minutes. Brush with reserved marinade. Grill 15-20 minutes longer or until fish flakes easily with a fork.
Yield: 8 servings.

Nutrition Facts: 1 serving (4 ounces) equals 246 calories, 12 g fat (2 g saturated fat), 67 mg cholesterol, 532 mg sodium, 9 g carbohydrate, trace fiber, 24 g protein.



Peaches 'n' Cream Tart

PREP: 30 min.

BAKE: 15 min. + cooling


Fresh peach slices and big, juicy raspberries crown this beautiful tart from Brenda Harmon of Hastings, Minnesota. An almond-flavored cream filling and macaroon crust complement the fruits. "It's the perfect dessert for company during peach season," says Brenda.

2 cups crumbled soft macaroon cookies
1 cup ground pecans
3 tablespoons butter, melted
1/2 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
2 teaspoons orange juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
4 medium fresh peaches, peeled and sliced or 3 cups frozen unsweetened sliced peaches, thawed
2 tablespoons lemon juice
1/2 cup fresh raspberries
1/4 cup apricot preserves
2 teaspoons honey

In a food processor, combine the crumbled cookies, pecans and butter; cover and process until blended. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom.

Place pan on a baking sheet. Bake at 350 degrees for 12-14 minutes or until golden brown. Cool completely on a wire rack.

In a small mixing bowl, beat cream until soft peaks form; set aside. In another small mixing bowl, beat cream cheese and sugar until smooth. Beat in orange juice and extracts. Fold in whipped cream. Spread over crust. In a small bowl, combine peaches and lemon juice. Arrange peaches and raspberries over filling.

In a small saucepan, combine preserves and honey. Cook and stir over low heat until melted; strain. Brush over fruit. Store in the refrigerator.

Yield: 10 servings.
Nutrition Facts: 1 serving (1 slice) equals 347 calories, 25 g fat (13 g saturated fat), 50 mg cholesterol, 110 mg sodium, 28 g carbohydrate, 3 g fiber, 5 g protein.

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Add a Comment

by megcbsnews August 29, 2007 9:55 PM EDT

Dear Taste of Home fans -- The magazine would like to clear up any confusion over the salmon recipe:

Sorry for any confusion anyone may have had with the salmon recipe but we wanted to point out the recipe instructions are correct as tested in the Taste of Home kitchens (as all our recipes are). Put 3/4 cup of the marinade in the bag (a specific amount) and then reserve the remaining marinade for basting (whatever remains after taking the 3/4 cup). Taste of Home completely agrees that used marinades should be thrown away which is why the recipe says to %u201Cdrain and DISCARD marinade%u201D when removing the salmon and %u201Cbrush with the RESERVED marinade%u201D when on the grill (CAPS added solely for emphasis). We appreciate the passion of home cooks out there %u2013 you are the ones who make Taste of Home so special. Thank you for watching our segment! The salmon is delicious and we hope you try it. See you in September. %u2013 The Taste of Home editors

Reply to this comment

by sjw1253 August 28, 2007 7:49 PM EDT

barbara14

I understand your concerns - although getting food poisoning can occur anywhere. I was hospitalized many years ago frm the best tasting poison I could ever imagine.

I dined at a very nice restaurant - but contracted salmonella poisoning. I knew many others who ate at the same restaurant (I worked in a hospital at the time and several nurses and doctors got sick as well) - the fact is that you never know.

Whenever I go to a pot luck - I am very careful but I do eat what appeals to me. If something looks a bit iffy (especially the dish and the presentation) - I may pass - but it is very easy to deal with that.

I have a sister who has ocd who won''t eat anything... I know how badly this has affected her in all phases in her life - and I hope you learn to balance those concerns.

Reply to this comment

by gkbrn August 28, 2007 7:16 PM EDT

Make it easy for yourself. Skip this part, "In the same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese." And use two jars of Classico four cheese alfredo sauce. Also stir in 8 oz of six cheese italian shredded cheese or any other italian combination found in the dairy section at the grocery store. Made it this way this afternoon and it was delicious. Saved myself 10 minutes doing it this way. P.s. add a tsp.of nutmeg

Reply to this comment

by megcbsnews August 28, 2007 6:11 PM EDT

Hi there -- I asked the folks from Taste of Home about the brick cheese question. Here''s what they told me: "It%u2019s a regular brick block cheese %u2013 a semisoft, pale yellow mild tasting cheese that looks like a small rectangular block from a set of toy blocks. It is not a processed cheese like Velveeta." I''m in New York and brick cheese is new to me -- anyone else have first-hand experience with it?

Reply to this comment

by snaggles2 August 28, 2007 4:27 PM EDT

Sevenveils -
I agree the recipe was poorly written AND had a typo. I think the cook meant for you to put 3/4 (not 3/4 c.) of the marinade in the baggie with the salmon and save the REMAINING 1/4 for basting. More clear would be to first direct one to set aside 1/4 of the marinade for basting THEN pour the remaining 3/4 in with the salmon. Good catch for casual readers.

Reply to this comment

by sevenveils August 28, 2007 3:40 PM EDT

In regards to the Double K Salmon - NEVER NEVER use a USED marinade for basting!! This is how good things go bad in a hurry. Instead, set aside some marinade before its used for basting. This way the basting sauce has not been contaminated by raw meat. You wouldn''t cut vegetables for a salad on a cutting board you just finished using to cut raw meat without washing it first would you? Its the same principle.

Reply to this comment

by napiligal August 28, 2007 3:03 PM EDT

I do think brick cheese is like velveeta, I would substitute a good cheddar or any cheese your family likes. Since I don''t cook with procesed cheese I wouldn''t have known what brick cheeese was and would have substituted my favorite cheese.

Reply to this comment

by ptcpeach August 28, 2007 12:16 PM EDT

The Tortellini Spinach Casserole looks wonderful, but I have a question about the ingredients. Is the "brick cheese" a processed cheese product such as Velveeta or is it another type of cheese? Thanks...looking forward to trying it!

Reply to this comment

by barbaraf4 August 28, 2007 11:47 AM EDT

More than cooking for a Potluck, I worry about eating at a Potluck. You have no way of knowing how sanitary another person''s kitchen is nor how sanitary their method of preparation.

I got food poisoning from mayonnaise at just such an affair once upon a time. It was not a very pleasant episode. Now, I bring my food contribution, but I do not eat. "Everything looks so good, I am still deciding what I want" works well with those who ask why I am not eating.

Reply to this comment

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[megcbsnews]

Dear Taste of Home fans -- The magazine would like to clear up any confusion over the salmon recipe:

Sorry for any confusion anyone may have had with the salmon recipe but we wanted to point out the recipe instructions are correct as tested in the Taste of Home kitchens (as all our recipes are). Put 3/4 cup of the marinade in the bag (a specific amount) and then reserve the remaining marinade for basting (whatever remains after taking the 3/4 cup). Taste of Home completely agrees that used marinades should be thrown away which is why the recipe says to %u201Cdrain and DISCARD marinade%u201D when removing the salmon and %u201Cbrush with the RESERVED marinade%u201D when on the grill (CAPS added solely for emphasis). We appreciate the passion of home cooks out there %u2013 you are the ones who make Taste of Home so special. Thank you for watching our segment! The salmon is delicious and we hope you try it. See you in September. %u2013 The Taste of Home editors

[sjw1253]

barbara14

I understand your concerns - although getting food poisoning can occur anywhere. I was hospitalized many years ago frm the best tasting poison I could ever imagine.

I dined at a very nice restaurant - but contracted salmonella poisoning. I knew many others who ate at the same restaurant (I worked in a hospital at the time and several nurses and doctors got sick as well) - the fact is that you never know.

Whenever I go to a pot luck - I am very careful but I do eat what appeals to me. If something looks a bit iffy (especially the dish and the presentation) - I may pass - but it is very easy to deal with that.

I have a sister who has ocd who won''t eat anything... I know how badly this has affected her in all phases in her life - and I hope you learn to balance those concerns.

[gkbrn]

Make it easy for yourself. Skip this part, "In the same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese." And use two jars of Classico four cheese alfredo sauce. Also stir in 8 oz of six cheese italian shredded cheese or any other italian combination found in the dairy section at the grocery store. Made it this way this afternoon and it was delicious. Saved myself 10 minutes doing it this way. P.s. add a tsp.of nutmeg

[megcbsnews]

Hi there -- I asked the folks from Taste of Home about the brick cheese question. Here''s what they told me: "It%u2019s a regular brick block cheese %u2013 a semisoft, pale yellow mild tasting cheese that looks like a small rectangular block from a set of toy blocks. It is not a processed cheese like Velveeta." I''m in New York and brick cheese is new to me -- anyone else have first-hand experience with it?

[snaggles2]

Sevenveils -
I agree the recipe was poorly written AND had a typo. I think the cook meant for you to put 3/4 (not 3/4 c.) of the marinade in the baggie with the salmon and save the REMAINING 1/4 for basting. More clear would be to first direct one to set aside 1/4 of the marinade for basting THEN pour the remaining 3/4 in with the salmon. Good catch for casual readers.

[sevenveils]

In regards to the Double K Salmon - NEVER NEVER use a USED marinade for basting!! This is how good things go bad in a hurry. Instead, set aside some marinade before its used for basting. This way the basting sauce has not been contaminated by raw meat. You wouldn''t cut vegetables for a salad on a cutting board you just finished using to cut raw meat without washing it first would you? Its the same principle.

[napiligal]

I do think brick cheese is like velveeta, I would substitute a good cheddar or any cheese your family likes. Since I don''t cook with procesed cheese I wouldn''t have known what brick cheeese was and would have substituted my favorite cheese.

[ptcpeach]

The Tortellini Spinach Casserole looks wonderful, but I have a question about the ingredients. Is the "brick cheese" a processed cheese product such as Velveeta or is it another type of cheese? Thanks...looking forward to trying it!

[barbaraf4]

More than cooking for a Potluck, I worry about eating at a Potluck. You have no way of knowing how sanitary another person''s kitchen is nor how sanitary their method of preparation.

I got food poisoning from mayonnaise at just such an affair once upon a time. It was not a very pleasant episode. Now, I bring my food contribution, but I do not eat. "Everything looks so good, I am still deciding what I want" works well with those who ask why I am not eating.