Cooks Who Put The "Luck" In "Potluck"
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:
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.