Pot luck picnics
Summer is host to a lot of bring something to our Pot luck Picnic, church picnic, Annual Family picnic etc. So for the next big outdoor get together what pot luck dish will you be bringing?
I am always asked to bring my potato salad..pretty standard for the crab feasts/cookouts that we love.,
3 months ago
I think I'll bring my broccoli, red onion, sunflower seed and golden raisin salad. It has a luscious Parmesan-Bacon dressing. Most times the bowl returns empty...and these are leftovers I would enjoy!!
3 months ago
This is so simple, and every time I bring this to a picnic, it is the first empty bowl on the table. It is simply watermelon cut up with sweet, fresh blueberries.
3 months ago
Well we need some protein in this feast, so I'll bring my baked chicken.
Mix a package of dry onion soup (or any other dry soup mix that suits your fancy), a half-jar of red Russian dressing (Wishbone), and a half-jar of apricot preserves. When the dry soup is dissolved, use this mixture to coat 15-20 chicken legs and/or thighs, and marinate overnight. Then bake in a 350 oven for about an hour (or more, depending on how falling-off-the-bone you like it).
It's always a hit, and always as good cold as warm.
Mix a package of dry onion soup (or any other dry soup mix that suits your fancy), a half-jar of red Russian dressing (Wishbone), and a half-jar of apricot preserves. When the dry soup is dissolved, use this mixture to coat 15-20 chicken legs and/or thighs, and marinate overnight. Then bake in a 350 oven for about an hour (or more, depending on how falling-off-the-bone you like it).
It's always a hit, and always as good cold as warm.
3 months ago
That chicken sounds yummy! I can't wait for the potluck!
3 months ago
That chicken does sound delicious and knigo and Wendy, I sure would love your recipes!
3 months ago
I'm happy to share but I am one who has just developed over the years...no measurements.
Gail's Potato Salad
Red skin potatos about 3 lbs
hard boiled eggs (3-4)
chopped onion to taste
celery salt (1/4 tsp maybe)
mayo
mustard
sweet relish to taste
old bay seasoning
1/3 pck sweeta or sugar....
Boil potatos, eggs as well.
Mix mayo with good amt of mustard to a nice yellow color.
Add sweet relish & other seasonings.
Add to cooled potatos....hmmmm
Your dressing should generously cover the potatos.
Sorry I don't have exact amts...
I would say about 3 to 1 mayo to mustard
Gail's Potato Salad
Red skin potatos about 3 lbs
hard boiled eggs (3-4)
chopped onion to taste
celery salt (1/4 tsp maybe)
mayo
mustard
sweet relish to taste
old bay seasoning
1/3 pck sweeta or sugar....
Boil potatos, eggs as well.
Mix mayo with good amt of mustard to a nice yellow color.
Add sweet relish & other seasonings.
Add to cooled potatos....hmmmm
Your dressing should generously cover the potatos.
Sorry I don't have exact amts...
I would say about 3 to 1 mayo to mustard
3 months ago
Thanks, Gail, sounds YUMMY. (It is now in my computer recipe file..) I use red potatoes too, but I am always trying to improve. The Old Bay sounds like a great addition and also I have never used sugar in mine.. can't wait to try it!
3 months ago
I hope you enjoy this:
Broccoli Salad
1 head lettuce, torn bitesize
1 large head broccoli, cut in flowerets
1/2 med. red onion, diced fine
1/4 C. sunflower seed kernels
1/4 C. golden raisins
1 1/4 C. mayonnaise
1/2 C. grated parmesan cheese
3 T. sugar
1/2 lb. bacon, fried crispy, drained and well crumbled
salt and pepper, to taste
Layer ingredients in a very large bowl in this order: lettuce, broccoli, onion, sunflower seeds and raisins.
In another bowl, stir mayonnaise, cheese and sugar together. Add bacon and mix thoroughly. Season to taste with salt and pepper. Spoon over top of salad and seal to the edges.
Cover dish with foil and refrigerate at least 4 hours. (Overnight is optimum) Toss well before serving.
Broccoli Salad
1 head lettuce, torn bitesize
1 large head broccoli, cut in flowerets
1/2 med. red onion, diced fine
1/4 C. sunflower seed kernels
1/4 C. golden raisins
1 1/4 C. mayonnaise
1/2 C. grated parmesan cheese
3 T. sugar
1/2 lb. bacon, fried crispy, drained and well crumbled
salt and pepper, to taste
Layer ingredients in a very large bowl in this order: lettuce, broccoli, onion, sunflower seeds and raisins.
In another bowl, stir mayonnaise, cheese and sugar together. Add bacon and mix thoroughly. Season to taste with salt and pepper. Spoon over top of salad and seal to the edges.
Cover dish with foil and refrigerate at least 4 hours. (Overnight is optimum) Toss well before serving.
3 months ago
Believe it or not, Pickled Beets. Just canned sliced pickled beets with sliced onions, sprinkled with white wine vinegar, s&p and chilled. Would serve in a wide bowl lines with leafy greens. Really cool and refreshing.
3 months ago
