What bring to Pot Luck Suppers?

Guacamole

Apple, blueberry, and walnut cobbler

A bucket of KFC with the free cole slaw and biscuits.

Bruschetta.

Homemade salsa.

A great big doggie bag

It’s a soupluck not a potluck.

Entenmanns.

Mashed potatoes. I am legendary for my homemade mashers. I have a giant corning ware bowl I take them in,and its always scraped clean at the end of the event.

^^^ Do you have gravy, too?

No R8 .I put in bacon bits,cheese and a touch of sour cream. Gravy is gilding the lily.

organic blue corn chips and a high quality mild salsa

For years I brought baked ziti. Which became too much work and expense as I make my own meat sauce (hot & mild sausage and beef) and use quality cheeses. So I ditched that a couple years ago.

Now I either make a Key Lime Pie or some flavor of pound cake.

Chef Jean-Pierre's Key Lime Pie on youtube is very good. He uses shredded coconut and nuts in the crust.

This 7 UP poundcake has been a hit.

Pot brownies

Hot Dish, donchaknow?

Ambrosia salad

Summer: Pineapple Fluff

Country ham biscuits

I have had great luck with authentic Green Goddess Dip and attractive vegetables.

The ranch dressing people just can’t get over the fact that another taste profile in the universe.

Pineapple Upside Down Cake

Cheese straws (homemade)

Pimento cheese

Do help yourself, Chief Inspector.

The clubs are anchovy, salmon spread in the hearts, marmite spades - and potted meat diamonds.

Salt potatoes with melted butter

People really like cucumber salad.

Very Thinly sliced cucumbers

Salt

Pepper

A little vinegar, white or cider

Very small pinch of sugar

Fresh dill or parsley

Chill 30 minutes

Loose cigarettes in a Waterford highball glass.

Mini Cuban sandwiches from a good shop

My god, r23.

I would absolutely adore that.

Beautiful crystal carafe of Pimm’s Cup

Old fashioned Southern potato salad

German potato salad

French vinaigrette potato salad

If they need entrees

Chicken Divan

King Ranch Chicken

Would Carne Adovada be too messy?

I.tjr got that never contributes anything other than my presence. Weirdly I always get away with it in that no one ever minds or stops inviting me probably because I'm so damn adorable and charming.

Wick Fowler makes a superior real Texas Red chili mix, when you don’t want to mess about with your own peppers.

I use beer instead of water, and chunked chuck roast.

It’s excellent.

The key is to brown the chunks of meat only on one side. I cannot overemphasize this aspect.

If you do, the meat will be very tender after a relatively short simmer. Always use the masa harina that comes in the box.

Season to taste / I sometimes put a little extra Chili powder in.

Broccoli salad is always popular. Walking tacos are fun too.

homemade Tabbouleh authentic style - HEAVY on the parsley and mint, and vegetables, and very light on the bulgur. I might bring rice stuffed grape leaves to make up for the lack of starch in the tabbouleh. This dish pleases the hippy natural side of most of my friends, so it's comforting, but many have never tried tabbouleh that is mostly green, so for the timid and unsophisticated, it's adventuresome. It therefore also pleases the snobs who recognize how authentic and unaccommodating the dish, not to mention how intensely fresh and light it is. Also, its only cheap to make if you have a garden filled with parsley and mint. Otherwise its a luxury dish and the food snobs will recognize that as well as the equisite cold-pressed EVOO and the substitution of a small amount of dried exotic berries for the raisins. For example longan berries or white mulberries.

Agree on the broccoli salad. I only add a pinch of sugar to mine, but many recipes call for much more. I up the vinegar, too.

Potato pierogies and Cointreau strawberries.

I feel like potstickers might go over well, with some Mae Ploy on the side, but I’ve never actually brought them.

R31 is the chili very spicy? I'm not much for spicy but looks like it might be very good.

R23 are you 007?

My bring: pot roast made in a crock pot with carrots celery onions and potatoes.

My elderly father goes to get togethers relatively often with other olds, and is somewhat renowned in his set for always bringing a plate of regular egg rolls from the local Chinese restaurant. They are alway polished off.

R37, it’s a gentle heat, not very spicy at all. It’s such a rich flavor and mouthfeel.

I feel like a real chuck wagon cook when I make it. No beans, though! This is Texas Red.

Whole Pig roast, y’all!

A pig pickin’ is an event!

I haven't been to one in such a long time, I can hardly remember.

Mostly I would bring cakes made from scratch, which I would schlep in a bakery box to fool the "ewww...I can't eat food an actual person made at home" crowd. I even have the right kind of string.

Burgoo

Ewps.

Kentucky Burgoo

I went to a Polynesian-themed backyard party one summer and they had a pig roast. Get past the poor pig spinning on a spit and it was fucking delicious. Man, that was some of the best pork I've ever had.

Boston Baked Beans, homemade.

Quite simple and delicious.

I always use the recipe my mother clipped and sent me from Reminisces Magazine.

An old fashioned boozy punch like Light Dragoon Punch.

Real Southern Ambrosia

Just the plain, cut up fruit mixed with a tiny bit of sugar and grated coconut, served in a crystal bowl.

Spinach dip in a King's Hawaiian bread bowl is my go-to. I've also brought quinoa & kale salads, Caesar-pesto salads, mini quiches, and apple pies on occasion.

Tomato-goat cheese tart. To die for.

The Green Goddess recipe from the Palace Hotel. Always use anchovies, never ever anchovy paste. (The traditional recipe, not the modern one)

I like to add a bit of tarragon, chervil, whatever looks good. I use extra anchovies and some of the oil.

And here’s the Green Goddess recipe published in the times in 1948.

Marinated vegetable salad. Either make a vinaigrette or buy a good quality one.

Pancakes Barbara!

Greek pasta salad with feta, kalamata olives, cucumber, tiny tomatoes, and oregano.

Mini celery sticks stuffed with pimiento cheese.

Stuffed mushrooms

Gone in a heartbeat. It’s like putting crab legs out on the table. I think they seem expensive, but they’re not.

Stuffed mini tomatoes

Baklava from a really good shop.

Horiatiki

Spaghetti-Os in aspic

Angels or Devil on Horseback!!

Actually tomato aspic is a Southern favorite, and I love it.

Shish kebab

I read about this Maryland crab dip/dish that sounded so interesting

A pre-lubed ass.

Sweet and sour meatballs

Pancakes Barbara

Tapas?

What would our international DLers bring?

I like to do a vegetable gratin in cooler weather - either brussels sprouts or cauliflower.

In warm weather, I often arrange fresh tomato slices on a huge platter, drizzle with olive oil, sprinkle with sea salt, and then top with a fresh basil chiffonade. No mozzerella as many of the dishes people bring are so rich. I think the tomatoes are a nice light touch to what is usually a heavy meal.

I loath these things, especially at work. People are filthy and God knows what they are putting in the food.

R37

[quote] My bring: pot roast made in a crock pot with carrots celery onions and potatoes.

Sounds good. Do you have a recipe?

Memphis Corn Pudding. HUGE crowd favorite.

Cracked crab

Spaghetti all sort of flattened out

Recriminatia

Pot!

Those tomatoes sound excellent, r68!

My mouth is watering.

Benedictine Spread

At my neighborhood block/dance party, I brought a charming glass dispenser full of limeade from concentrate and an opened bottle of tequila from the liquor larder, accompanied by plastic cups. Easy Peasy Lemon Squeezy!

WTF is monopolizing this thread? I've got 2 and 3 posts or more missing between each one I can see?

Hi, r66!

R77, how do you know who is posting? I'm a paying member so I would love to know.

R73 Yes, because with some luck, you'll find some bored hunk to smoke it with, then it's no one's guess of what will happen.

"What bring to Pot Luck Suppers?"

What bring to Pot Luck Suppers?

Big Noodle.

[quote] WTF is monopolizing this thread? I've got 2 and 3 posts or more missing between each one I can see?

Obviously you've blocked people who are posting. I can see almost everyone because I have very few people blocked.

Spring rolls (the fried, crunchy kind) with a dipping sauce. OK to pick these up from a restaurant.

I don't know who is posting R79. I just asked who the obsessive poster was.

Air freshener because with all that crap going into the toilet, it gonna stink!

R83. Agreed. Blocking is SO childish and insecure. "I don't wanna hear anything that conflict with my version of reality -- you're BLOCKED."

I like posting in the food threads.

If that makes me obsessive, you’re still a cunt.

You dumbass, r77. The missing posts or by someone you have blocked.

No blocking is an excellent way to weed out trolls. Why we be forced to listen to them screaming about ancient white f@ggots or goyim.

R39 I'm gonna try! Thanks :)

There are some really good ideas on here.

R37 I tried being the chef and making my own over and over again to no good avail and then this recipe was shared to me and it work like a charm. It's not hard and it is very very tasty.

You can vary it with adding different ingredients or more of certain ingredients but it always comes out tender and good. I haven't used wine though. The gravy always comes out so delicious without. It's tempting to add a lot of water but the gravy is best as directed. Beefy.

How dare you! I am not the AWF Troll, much less crazy tranny Matt A!!!

I. Am.

WOUNDED!

Since this is a thread we are meant to theoretically post on, Trollarina, I will continue.

Green Beans à la Basquaise

Yes, the Lipton onion soup mix pot roast is good. That's what my mom made, with peeled russet potatoes and carrots. You could probably put some fresh onions in there, too. Plus, you have to make gravy with the pan drippings.

Homemade fried chicken.

I only did this once for a special occasion. My house smelled for days.

I like a pot roast with lots of garlic and a nice red wine and beef broth. Cognac work well too.

The expensive gourmet shop near me sells an excellent from beef stock for around $15.00.

It’s so worth it, because after the past 3 years, I am over making stock. Maybe I’ll get my mojo back at some point.

Anyway, it tastes great, and has me looking forward to fall cooking again.

Made an apple pie once that called for grains of paradise.

Was a hit.

My Delicious Apple-Mallow Yam-Yums!

* Excellent frozen beef stock

- r97

Apple Mallow Yam-Yums!

People love those stupid pinwheel wrap things, but I would never bring them.

I usually go with Pancakes Barbara.

It depends on the company, season or occasion. Strawberry Pretzel "Salad" is always a winner, and I never take any home. And while have no issue with frozen strawberries, I only use fresh in this application (so I only make it in the summer).

Sure, it's a sugar-filled, Jello-fied caloric nightmare, but the fresh strawberries make all the difference.

Flag cake!

Expensive patè

When eating at these events, is it acceptable go full-on Fall Harvest, or should one restrain himself to Once Around the Garden?

What kind of Cak should I bring?

I remember once when I brought spaghetti with home-made meat sauce. The sauce is cooked in advance and has to simmer for 2 hours while it slowly reduces and the flavors blend. The spaghetti is cooked on site at the Hostess' residence. Imagine my horror when she brought out a colander so I could STRAIN THE SPAGHETTI! I almost died right then and there. Fortunately I brought tongs so the spaghetti could be properly plucked from the water.

Just make sure you get a fresh plate, r107

Coffee baked beans.

Pesto pizza. So easy. Boboli pizza crusts (personal size), spread with pesto, sprinkle on crumbled feta cheese and pine nuts. Bake for 15 mins @ 400. Cut into thin slices. They always go fast.

Red lobster cheddar biscuits and a bottle of hooch. Both are quickly devoured

Brandade de Morue

Cod with prunes.

R108, you can just use Ragu traditional with a simmer of 2 hours and taste amazing.

r69, I totally agree with you. I see how these people keep their desks/cubicles/offices. I can only imagine what their kitchens are like!

R112, that looks delicious.

Bookmarking.

I never heard of angels and devils on horseback. Looked it up. Easy and delicious. I would go with the scallops.

Deviled eggs.

They are fairly easy to make and most people LOVE them.

I’ve heard from a few people who are hesitant to eat egg/mayo dishes because they sit there (potato salad), but in my experience they are gone in 20 minutes.

Pico de gallo

Petit fours

Buffalo Wings. Super simple to make at home in the oven with Reynolds Non-Stick Foil. Way cheaper than takeout too since Giant Eagle almost always has packs of wings in their "5 for 25" section. I just toss them in some hot sauce mixed with melted butter, then pop them back in the oven on broil for a bit to give them a little char. The obligatory carrots and celery of course. If I'm in the mood I'll make the blue cheese dip/dressing from scratch as well.

^ to clarify, I bake them first, then toss them in the sauce, then broil them.

Couscous. Last time I added too much basil and it came out green. I joked that I had cleaned out the underside of my lawn mower, and no one ate any. I took it back home and ate couscous for a week.

Are Once Around the Garden rules in effect?

Green beans with cured ham cooked in a crockpot. Homemade apple pie.

Nice store bought shit. I'm not cooking a big pot of something and toting it all over town with utensils and a dish that I need to bring home. I'll pay the money and get a nice bakery item or a big fruit tray or whatnot. Once I brought a tray of mini soft pretzels with cheese sauce for dipping and everyone went nuts. Whether you cook or buy something, you don't need to overthink a potluck. Just bring food that is crowd pleasing, and bring more of it than you think you need.

What r126 said, especially given this growing trend of home-cooking haters. I wouldn't bother myself for such an unappreciative bunch of shits. I bring drinks and ice now. Or something I can pick up at Whole Foods' bakery right before the event. It's so freeing.

Noodles and Beef add to the festivities!

[quote] I wouldn't bother myself for such an unappreciative bunch of shits.

My family and extended family can be really boring at Thanksgiving. Not that I want to reinvent the wheel, but I've made really nice food (nothing crazy) as side dishes. Almost untouched. Meanwhile, canned cranberry, popular.

A plate of double cheeseburgers

W&W, r128

Taramasalata, from a good restaurant.

Whatever they served at that real classy-based Japanese party in The Ugly Dachshund

I only prepare the tastiest recipes I’ve made with my own ass.

An appetite.

[quote]Pesto pizza. So easy. Boboli pizza crusts (personal size), spread with pesto, sprinkle on crumbled feta cheese and pine nuts. Bake for 15 mins @ 400. Cut into thin slices. They always go fast.

I must make this. Maybe as soon as this weekend.

God no , R121. Way too messy.

R126 has it right. Especially when it comes to baked goods. Why re-invent the wheel? If you have a good bakery near you, just splurge and buy something decadent. They are the experts. You can never compete with their mastery/artistry. Why even try?

I found the clipped recipe for baked beans I mentioned upthread.

Here it is.

[quote] "I never heard of angels and devils on horseback. Looked it up. Easy and delicious. I would go with the scallops."

Jennifer made Devils On Horseback on one episode of "Two Fat Ladies", R117. I'd never heard of them either, until I saw her make them. The recipe happens at 20:48. She also mentions the "Angels" recipe as well.

I have been into cold sesame noodles this summer. I've made them for several dinner parties, and last weekend I brought leftovers to a pot luck. People circled and were scared, and then they ate some and went back for more until it was all gone. You need some special ingredients, but they aren't that expensive - you make the sauce in the blender. You could put it over rice noodles, but it works just as well over spaghetti . Cook spaghetti (1 pound) - while water is boiling, put into blender

A big dollop of peanut butter (I blend my own, but you can use commercial creamy) 1/3 cup

two tablespoons of toasted sesame seeds

1/4 cup of low sodium soy sauce

1/4 cup of seasoned rice vinegar

several dashes of hot sauce (to taste). You can use Asian style or tabasco - doesn't really matter.

3 Tablespoons packed brown sugar

some fresh ginger, or you can do what I do and buy pickled sushi ginger slices in a jar, instead of peeling and watching the rest of the unused root turn to bacterial ooze in the back of the crisper. I use about 5 slices.

a large clove or so of fresh garlic

1/4 cup roasted peanut oil

1 tablespoon or more of toasted sesame oil

cut up scallion tops to garnish

1/2 cup of water

Put all ingredients in the blender and blend until smooth (about 1 minute)

Pour sauce over the noodles - it will be slightly runny at first, but it will quickly thicken. Add green onion when it has cooled a bit. Refrigerate overnight for best flavor. There's nothing particularly perishable in it, so it can sit out at room temperature for several hours without leading to an outbreak of Ptomaine poisoning, but I prefer to eat it while still slightly cool. You can also garnish with some additional toasted sesame seeds.

I swan, no chicken & dumplings? My grandmother always made this for pot-luck and reunions.

R121, your post reads like it was written in 1964.

[quote]Hot Dish, donchaknow?

En so?

Watched Mad Men the series few months ago for the first time. It's really a great series if you haven't seen it. Betty Draper, wife of Don Draper, hosted a party and did a 'trip around the world' theme. One dish, popular back in the sixties I guess was Rumaki. I never heard of it but it looked interesting. If you don't like chicken livers you can substitute pineapple or scallops, whatever. They have a Madmen cookbook that I'm thinking I might get. Kind of fun.

Has anyone mentioned Pancakes Barbara?

Pretty sure you just did, R145. Have no idea how one would serve pancakes at a potluck.

Marinated mushrooms

Nutloaf. All the womyn love it.

Won’t eat food prepared in homes by people whom I do not know. I had a bad experience years ago and will not repeat it

Crêpes Suzette!

[quote] [R83]. Agreed. Blocking is SO childish and insecure. "I don't wanna hear anything that conflict with my version of reality -- you're BLOCKED."

I didn't say that.

I don't consider it childish to block people if they're being obnoxious or offensive (I stay away from obnoxious or offensive people in real life).

But I do think if you do block people ,it doesn't make sense at all to complain that you can't see people's posts.

Veal Prince Orloff.

Dump cake

I bring dismissive Lesbians and let the good times roll!

Most of this shit sounds so old fashioned and unappetizing. I think most of you haven’t been to a potluck since the mid 60’s

Lasagne or other pasta dish / casserole.

[quote]Imagine my horror when she brought out a colander so I could STRAIN THE SPAGHETTI!

It's almost as if she were Eye-talian!

[quote] Most of this shit sounds so old fashioned and unappetizing. I think most of you haven’t been to a potluck since the mid 60’s

So next time it's plant-based chicken served with yuzu fruit, hot peppers, and turmeric, because I care so deeply about what you, Anonymous poster, think of my potluck choices and whether or not they're on trend for 2022.

R158 - you - also anonymous poster - posted your shit for people to read. Take a Xanax and accept your deserved criticism. And there is plenty in between your Barbara Billingsley crap and vegan food. You just haven’t left the retirement home recently enough to understand that.

R104 that looks delicious. Would it work with peaches?

Because of this thread my grocery order today included ingredients for the Pesto Pizza @r110 that I want to try and the Strawberry Pretzel Salad @r104 that I loved as kid when my best friend's mother would make it.

There is just so much to love about DL and DLers. This is what makes it possible to soldier through the occasions when DLers are flinging shit like agitated monkeys in captivity.

Do not eat the deviled eggs

Not R104, but I'm guessing you could use peaches. I'd switch to orange Jell-O, though, just to match the color. Not sure why they call it a pretzel "salad" when it's more like a cream cheese cake.

Well, my daddy was a preacher, so I grew up in Florida during the 60's with the only good meal of the week at Sunday's Church Pot Luck Dinner, just after mandatory 11am service, requiring a sizable tithing or which everyone knows the amount.

Nevertheless, I a 'closet Church queen' of the rector, I judged EVERYONE to standards:

Homemade pies and cakes were first with Edna Applegate's lemon meringue pie taking all the honors. Kudos go to any meat served. Next come fresh bread, fresh anything, and then frozen products. We hat to keep tabs on these things.

Well there is peach jello. Just strawberries are already out of season in my parts but we will have peaches for a couple more weeks. Peach and fluffy cream cheese seems an ok combo. I guess pineapple is option.

Use canned pineapple. Supposedly, fresh pineapple causes the Jell-O not to gel.

[quote] "Because of this thread my grocery order today included ingredients for the Pesto Pizza @[R110] that I want to try and the Strawberry Pretzel Salad @[R104] that I loved as kid when my best friend's mother would make it."

Hey, that's great R161! You'll have to come back and let us know how those dishes turn out!

[quote] "Not [R104], but I'm guessing you could use peaches. I'd switch to orange Jell-O, though, just to match the color. Not sure why they call it a pretzel "salad" when it's more like a cream cheese cake."

Of course you can use peaches, R163! The only fresh fruits you cannot use, are those that contain proteolytic enzymes, because they won't allow the Jell-O to set. They include pineapple, kiwi, and papaya. R165 touched on this.

I've seen it done with blueberries as well, which was nice. But there's something about the flavor of the strawberries being the perfect balance of sweet and brightly acidic, that make them the best for the dish, in my opinion.

The "salad" moniker is used because it contains a gelatin fruit salad (though only one kind of fruit is typically used at a time), and was probably coined by the Jell-O company when the dish was invented to market their products decades ago (this was a frequent practice).

Homemade Southern macaroni and cheese

I’m intrigued by the Memphis Corn Pudding.

Kentucky Black Cake during the holidays.

Many Vermont recipes here.

[quote] Homemade Southern macaroni and cheese

I was just looking at Patti LaBelle's Mac & Cheese. Anybody tried it?

Potlucks are kind of disgusting, at least picnics are. Mushy things, cooked by people you may or may not know, that get pawed by the whole group and then sit out in the heat with flies buzzing around. I went to one a few weeks ago, some lazy asses brought grocery store rotisserie chicken and brownies (in the plastic containers, ugh) and chain pizza. I brought an insanely good rustic tomato tart that got gobbled up in minutes.

Here is the recipe. I make it with reduced-fat feta.

Oh, and I use half light olive oil and half full-flavor, just for a slightly lighter taste.

R173, the quality of the food is secondary to the social aspect of the potluck.

This Memphis corn pudding sounds good. This is the third time recently someone has posted a corn pudding recipe or suggestion. I really want to try it.

[quote] the quality of the food is secondary to the social aspect of the potluck.

Thank you, Scarlett!

r159, looks like you're having an apoplectic meltdown.

Don't let me stop you.

Why R162?

Corn pudding? When did I eat corn pudding?

Obviously none of you have ever been to church. It's all about casseroles, people. And in the South, they are called "Dinner on the grounds"

The casserole must have chicken, cream soup and crackers.

I’m good r178. Unlike your failing attempts to land a punch 😂

Is someone having a Grand Maul Seizure?

The company a friend worked for liked to have picnics but was too cheap to fully cater them, so they requested employees bring side items and desserts. They only allowed store bought, pre-packaged food. Nothing homemade because “we don’t know how clean your kitchens are”.

R158 is apparently

[quote] The company a friend worked for liked to have picnics but was too cheap to fully cater them, so they requested employees bring side items and desserts.

Wow, that is cheap.

I had a shitty boss who actually threw us a good Christmas party. It was all kinds of seafood: lobster tails, crab legs, pretty much all you could eat.

I make delicious hot and spicy collard greens with ham but for a party, I'd use baby bella mushrooms.

A cold couscous salad (Israeli pearl-style couscous) with tomatoes, cucumber, green onion and tons of fresh chopped parsley and mint, dressed simply with lemon juice and salt.

A vegan option nearly everyone likes. Add crumbled feta if you like for vegetarians.

Donuts

A pan of brownies and some good (Haagen Dazs) vanilla ice cream.

A bottle of Rock and Rye and a carton of Herbert Tareyton.

I will not eat food prepared by others unless I know they are clean and and have shown to be excellent cooks.

My late mother and grandmother and older female cousins were excellent cooks and didn’t partake of questionable food and preparation by others.

I won’t eat at restaurants that look unclean and food looks prepared in a sloppy way.

r129, I can relate! Uncultured, ungrateful swine.

I traveled with a friend pre-covid and noticed after using a restroom she’d just swipe her hands under the automatic water tap and walk away. She saw me looking aghast and never connected why. I kept thinking of all the meals I’ve eaten at her home. I’m hoping COVID upped her hygiene game.

Speaking of COVID hygiene, does anyone else still sing the Happy Birthday song twice in their head while washing their hands for the correct amount of time? I do!

[quote]does anyone else still sing the Happy Birthday song twice in their head while washing their hands for the correct amount of time? I do!

I have *never* heard of this.

R194 I witnessed someone do just that on the way out of the bathroom in a restaurant last night. The other day at a medical facility, I saw a woman pull down her mask to do some coughing.

What is the recipe for the tomato goat cheese tart? I love goat cheese.

I think fruit cocktail, cool whip and maraschino cherries/coconut is just delightful and refreshing.

The easiest dessert I can make, that everyone loves, is what I call "fake cheesecake."

The original recipe has a pretzel crust made in a 9x13 pan, but it always comes out too crumbly, so a pre-made graham cracker pie crust also works.

All you do is mix a block of cream cheese with a tub of Cool Whip and fill up the pie crust. Refrigerate until it's set, then spread a can of cherry pie filling on top. Refrigerate until you're ready to serve it.

^^^ Since it's cheesecake, you could put any topping on it. Delish!

When I make Memphis Corn Pudding, I add some thin sliced green onion, both whites and greens, ¼ tsp. red pepper flakes, and some shredded cheese on top.

As I said in another thread, this weekend I tried to make my own spinach dip because I enjoy the Tostitos one but wanted to be able to make it myself. I ound so many contradictory recipes online it was really annoying. Use cream cheese! Use sour cream! Then one said to use leek soup mix. Pardon me, but if you have to put leek soup mix in...then its Leek Dip. Thats a different thing. Duh.

I used Greek Yogurt and spinach and seasonings but it didn't end up tasting anything like the Tostitos version. If anyone knows how to make that, please let me know.

I know I need water chestnuts...but there's also a sort of eggy taste to the Tostitos version, which I enjoy.

I usually make a big bowl of pasta salad - with pepperoni, provolone cheese, black olives, pepperoncini (sliced), fresh basil, salami, cherry tomatoes cut in half - using the tri-color cork screw pasta with a vinaigrette dressing (usually make good seasons, and instead of the 3T of water, I use soy sauce). It's always popular and requested, easy to prepare and not expensive. Sometimes I add thinly sliced carrots and celery and green pepper as well - whatever you have can go in.

I learned a trick from an old movie, can't remember which one. Anyway, in it these people had to throw together a dinner party in just a few hours. I remember they took KFC chicken tenders and poured bottled Tikka Masala sauce all over it. They served rice, chutney, salad and poppadoms.

Great for dinner parties!

My award-winning Strawberry Scones.

Garbanzo Beans ala King

Steak Diane

My (former) bowling league used to have a Holiday potluck every year, the week before Christmas. I don't particularly enjoy cooking, so my "go-to" dish was a big spinach salad with dried cranberries, candied pecans, crumbled blue cheese & a raspberry vinaigrette. So ridiculously easy! No chopping, slicing or dicing. Just dump it all in a plastic serving bowl from the Dollar store, and go. It was sorta Christmasy-looking (the colors) and always well-received (no leftovers). There was so much other heavy, fattening stuff, I think people appreciated having something that was on the lighter side/not quite as guilt-inducing.

Those who shop at Trader Joe's regularly may recognize this combination as their "Complete Spinach Salad Kit". It is -- that's where I got the idea, after trying it once. The TJ's kit is great in a pinch, for a few people, but not very economical (and they don't give you enough dressing!).

Stuffed Zucchini from the Moosewood Cookbook--easy, veggie friendly, unusual but not weird. It always gets eaten.

Invite pot luck sup. What bring?

Pancit and lumpia

Haggis

[quote] my "go-to" dish was a big spinach salad with dried cranberries, candied pecans, crumbled blue cheese & a raspberry vinaigrette.

I like it. Very 90s.

[quote]Haggis —B. Bowes-Lyon

Tinned Haggis.

R196 apparently slept through 2020 and the early days of covid.

That’s clever, r209.

Real tapenade with anchovies, if your crowd is half decent.

My "Poodle Noodle" casserole, which I make with anchovy salad (the salted Spanish kind with the heads on) stirred into noodles I dye pink. The key is you have to dye them right after they're cooked al dente. But for God's sake rinse them or it will look like a big bowl of guts.

The last time I took it to the St. Dominic Fall Festival a picture of it appeared in the Neighborhood News in color and on their website, the last Sunday in October.

Vodka watermelon

Caftan. Earrings. Glazed roast boar served sword through and stretched over glowing coals.

My signature look and dish.

I'm surprised there's no mention of Johnny Marzetti casserole. Americans I've met rave about the dish. I think the demographic of this thread is probably down with it.

LOL at the comments in R222. There's probably 1 or 2 posters that flowed the recipe and everyone else made substitutions from the beginning.

Deviled eggs

I brings me Spotted Dick.

My partner does not like my immediate family much, and the second ring not so much. At our family pot luck picnics, I grill things and he always prepares a seemingly bottomless supply of hurricane punch made with Everclear's clean, fresh 190 proof deliciousness.

Every year at least four of them are lying on the ground twitching. We put a large sign that says Adults Only but you know how kids are.

[quote] My "Poodle Noodle" casserole, which I make with anchovy salad (the salted Spanish kind with the heads on) stirred into noodles I dye pink. The key is you have to dye them right after they're cooked al dente. But for God's sake rinse them or it will look like a big bowl of guts.

Note to self. Avoid the at Dominic’s fall fair at all costs.

I make a lovely fresh dandelion salad just like my dearest Nonna from the old country used to make. The other ingredients are to tomatoes , basil, salt and pepper. I get my niece to fetch some dandelions from the nearby park. *Pro tip:* Pick the dandelions that are growing closest to any poles or posts at the park. When I use those, people always comment on the extra tangy taste. Buon appetito!

Blondies

R228 why would those dandelions taste more tangy?

Kraft boxed mac & cheese with the authentic powdered cheese envelopes. To die for!!!!

R228 My partner's Greek family enjoy the Dandelion salad as well. I've foraged for the greens on backpacking trips. They're good mixed with Nettles and Purslane as well.

R209 your "salad" is just as heavy and fattening as the other dishes.

Dump cake: Vanilla cake mix prepped but not baked yet into an oblong pan then add any canned fruits and veggies you wish! A great way to make use of those pesky canned food that are about to reach their best before date. Bake in oven at 350 for 35 minutes. A real crowd pleaser!

And a very warm warm welcome to Ms.Cathy Mitchell joining the thread.

Sardines au Geleé - from the 1974 publication of “Company’s Coming”. 2 cans of sardines with heads on add to Tupperware mold container. Add Knox ge Latin and let set overnight. Yum!

I'm very much inclined to make one of the 7Up or Cream Soda Pound Cakes now.

R230 it’s a secret 🤫

I invite R236 to come to my house and be sarcastic about the Company's Coming cookbooks TO MY FACE, BITCH.

Alright alright I'm joking. But FYI the dessert edition, released some time in the late 80s (at least according to when it showed up in my mom's kitchen) contained no less than 2 desserts that have never, ever failed to earn me almost embarrassing levels of praise. 3, actually, now that I think of it.

I hear ya r239. My mom had a full set of those for every part of a meal. I was going to write that it was found in “the best of Bridge” but figured fewer people would know that one.

R240 I'm familiar with Best of Bridge... Famous Canadian published recipes. Brit here, BTW..

Awesome r241! BTW, what are the recipe names? I may be able to get my hands in my mother’s old Company’s Coming set.

On* not in^

If you recall the dessert recipe names you have had luck with, it would be great!

R243 So Sorry...should've included that I'm not R239! Hopefully he'll pop back in the thread.

R243 I'd be willing to bet one may be the Hazelnut Shortbread...

Beef and corn bake... from the Company's Coming casseroles cookbook.

It's nice that website gives the recipes, ten pages or more. The Company's Coming website simply sells the cookbooks individually.

Thanks r244/5

The best of bridge banana cream pie looks delicious. Might need to give that a try

Bananas!

R237 where are those recipes? I love cream soda....

R239 here. The Company's Coming recipe book the recipes were in was purple and was, iirc, only desserts. One of the recipes was Mississippi Mud Pie, which included a recipe for what is STILL the best 'chocolate sauce/chocolate fudge sauce' I've ever found. Very, very rich, buttery and chocolate-y. The second recipe I don't remember the name of but it was some kind of peach-based cheesecake hybrid.

Obviously these desserts are dated af and both are very calorific, but if you use fresh/high quality ingredients (for example, I think the OG peach recipe calls for canned peaches, but i assume everyone knows how to make a pie filling from fresh peaches and some favourite spices etc.) and either embrace the retro-ness or figure out some fresh way to serve/present them, like I said, they're still fucking amazing.

This is the CC dessert book I'm talking about.

R248 You're welcome. I'll post the link for the Paré book $16

R251 Someone posted the 7Up Pound cake recipe yesterday, or the day before... and I thought it was in this thread. I'll look for it. I was told of a similar vanilla pound cake using Cream Soda rather 7Up or Sprite.

The 7Up Poundcake is @R11

Here is Cream Soda Poundcake!

Thanks for the desserts. I recognize the cover of that company‘s coming book!

I make a really wonderful Banana Cream Pie

and a good Coconut Cream Pie too!

Well duh! Of course I’m going to bring my FAMOUS jello salad with pretzels in it! Yum yum yum.

Homemade beer cheese

Pork rilletes

[quote] [R230] it’s a secret 🤫

It's dog piss, Rose!

The “Food Writers’ Favorite…” series of books is a great series which are small, hard-bound books each devoted to a type of cooking: entrees, desserts, cookies, salads, etc. The recipes are submitted by newspaper food and ladies section writers from across the country and all are winners.

The reason why sour cream pound cake and 7Up pound cake are so good is that the acidity of the sour cream and soda inhibit the formation of gluten, making for a very tender cake.

Pecan Pound Cake with Butter Pecan Glaze -- gone in minutes.

^^ So, is that the 7-Up pound cake, but with pecans?

Naw. Search this "Pecan Sour Cream Pound Cake".

Precut the cake and lay slices attractively on a large round plate. Have the glaze in a gravy boat with a gravy spoon in the center of the plate. Have a pie server available so folks can move a slice to their plate and then glaze their slice.

Gone in minutes.

Jizzcicles

I've never made the pound cakes with 7Up or Cream Soda but they do sound good. However, I think you have to be careful not to use the diet or sugarless versions of the soft drinks because whatever kind of sugar substitute may be in those can produce a bitter taste when heated.

R195, that just gave me bad flashbacks of working at Chi Chi's when we had to sing their birthday song.

"Happy happy happy birthday to you to you to you, Ole!"

Ree Drummond’s pimento cheese.

I am often asked to bring my "famous onion dip"!

It is made with a tub of sour cream and a packet of onion soup mix.

^ Mom used to make! ^

r271 I've had from-scratch versions of onion dip and they just don't measure up. Sometimes you just have to bow to the inevitable and go with the classic. Onion dip and a bowl of potato chips, or Original Doritos™, is on the menu for my last meal.

I'm usually one of the dessert people at a potluck, and almost always it's my killer chocolate cake with vanilla buttercream icing, or a carrot cake. I used to do them as sheet cakes, but lately I make them as cupcakes, much easier to serve.

If I'm asked to bring something savory:

-I'll make an oven-baked Tex-Mex layered thing: Spanish rice(I think Rice-a-Roni™ has stopped making theirs. Whatever shall I do?) shredded rotisserie chicken, salsa, shredded cheeses, a coupla' different kinds of canned beans and various herbs, seasonings and spices(this always disappears)

-Sometimes I'll bring Italian sausage with peppers, onions and mushrooms(this is another surefire winner)

-The quickest thing is a few jars of Trader Joe's™ marinara sauce(which I'll jazz up somehow) and their Italian beef meatballs, couldn't be easier and very tasty. Throw 'em in a casserole dish and bake in the oven, either conventional or microwave.

Bronze Boy, you make the most wonderful food!

r274 Thank you kindly, Talluh. You keep on bein' sweet to me, and I'll tell you an almost-certainly-made-up story about a very famous namesake of yours. 😉

R256 OMG that really does live up to the appellation "eleganza". I want.

r256 That cake appears to have a very fine crumb, something I find quite toothsome. It reminds me of the poundcake available from Stock's Bakery(for which they are renowned) here in Philly.

Cream soda pound cake sounds like a gd dream. I LOVE cream sodas (nostalgic childhood food - Tahiti Treat, anyone?) and I love cak, so it seems like a no brainer.

(also hi BAG, I was hoping you would grace us)

Be sure to bring your big clit. I’m sure some poor sap will wanna suck it.

That jello, strawberry, cream cheese, Cool Whip, pretzel thing.

OP has now specifically denied other ingredients, but still not cream cheese. In one comment (discussing ingredients) he goes on to discuss dips. This is a 3 ingredient dip and one of those ingredients is cream cheese. I think we can go from there. Gotta be some soup mix in there, right? A herb?

R281, I think you’re on to something. Chipped Beef Dip, is a likely candidate. Cream cheese, dried chipped beef, and Worcester sauce. OP seems basic so probably didn’t use the four ingredient, garlic powder.

Oh, do tell, darlin'!. Rumors make the best stories.

I like to pick my ass while preparing food for pot lucks. I’ll let you in on a little secret… I’ll wish you a lot of luck if you eat food I prepared for this occasion. I, on purpose, didn’t wash my hands after I took a dump prior to cooking. Eat up!

R276 & R276 I'm going to make for the weekend, and shall report back. I'm especially glad the Cream Soda goes into the icing as well.

Bronzie, on account of the crumb texture you mentionef, do you think that is due to the shortening? I was originally going to simply use all butter, but if the shortening gives a better crumb, then I'm all in.

Mixers.

But Wells Fargo did the same thing - opening fake accounts. We're hoping to catch up with the Third World with our corruption, since Reagan.

Oy - got on the wrong thread

If friends, then pot brownies. If work, Skyline Chili dip.

r256/r285 I believe one of the things crumb texture depends on is keeping water(I realize water isn't a traditional poundcake ingredient) to a minimum. Butter has about 20% water, but shortening is 100% fat. The fat coats the flour particles, 'shortening' them(that's why shortening has its name), and cutting down on gluten development(since it takes water, plus agitation, to activate gluten) leading to a smaller crumb. Keeping mixing to a minimum also suppresses gluten, which would make the crumb smoother.

If you want to use all butter, you could try the reverse creaming method. Rather than creaming the butter and sugar, you begin by creaming the dry ingredients(even though sugar is considered a wet ingredient, since it melts in the heat of the oven) and butter(this is where the 'shortening' effect comes into play). Then add your wet ingredients. Bon chance!

[quote] Gotta be some soup mix in there, right?

I think OP already denied that Lipton onion soup mix was involved. However, I highly suspect it's some other multi-ingredient convenience-type food that OP is counting as 1 of the 3 ingredients.

Maybe a Knorr mix.

It’s probably beer cheese, homemade port wine cheese spread, cheese log, or a block of cream cheese smothered in pepper jelly and something.

Or Boursin.

I like to take a bean dip, here goes cook up 1/4 cup dried of northern, pinto, large lima, blackeye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, black, yellow eye, 6 cups Hellman mayo, 1 cup sour cream, 2 cups parm, pepper flakes to taste, cilantro, juice from 2 lemons, rind from one lemon, let it set up in the fridge for 24 hours.

Savory Pie

Sweet &Sour Turkey Meatballs

Nutloaf

Everyone just LOVES my no fart Chili. Guaranteed to not make you fart. It’s the first dish to go. Always.

My grandmother's friend used to make a 13-layer Chocolate Cake - it was good.

Pineapple served in milk. It’s a showstopper!

Antacid

Thank goodness I don't travel in circles where one is ever asked to 'bring a dish.'

Just kidding! You all just love thinking that I say shit like that all the time. So what would I bring? Who knows. It depends on the time of year and what the party is. Though in all honesty, I can't recall the last time anyone ever asked me (or any other guest) to 'bring a dish.'

[quote]Though in all honesty, I can't recall the last time anyone ever asked me (or any other guest) to 'bring a dish.'

Perhaps there is a reason for that.

Don’t bring anything.

'Oh, I didn't know it was a pot luck!! I'm so sorry I didn't bring anything, but everything looks so good. And, so much wonderful food. A small plate for me will be fine.'

As with weddings, if you don't like the event or the way it's set up, simply don't attend. No need to be so offended that someone asked people to bring food to share....you know, a gathering where people share of themselves instead of arriving with the expectation that they be entertained by a host.

I bring lube

R290 Thanks Bronzie!

A six foot bologna and cooked salami sub, with American cheese, see-through tomato slices, wilted lettuce, and Miracle Whip.

Eww, I can't add shortening to pound cakes.

R307 Then don't do it. Perhaps use European butter, as it has a higher fat ratio. Or you could use Coconut oil. It performs similar to shortening, according to bakers I know.

I don't bake often, so once in a while, shortening doesn't bother me. I use Spectrum Organic. It's Palm oil, which I understand isn't PC. It was recommended for seasoning my cast iron.

Could one use ghee?

Margarine?

Molly McButter?

r309 Interesting question. Ghee is clarified butter taken one step further, making it closer to browned butter. I wonder though that with the water and milk solids removed, how you'd calculate how much ghee to use?

I'm sure someone has the answer to that, Bronzie, but it ain't me. I just got to wondering about ghee due to the conversation about the water in butter vs the no water in shortening. Now I'm wondering about suet.

Spanakopita. (cheese and spinach pie). It's a pain in the ass to make, but I'm Greek and everyone expects it of me. If it's a work crowd, I use half cheap feta (cow and goat milk) and half ricotta and frozen spinach with a teaspoon of sugar, and generic butter. If it's for friends, I'll use sheep's milk feta, fresh baby spinach, dill, good EVOO instead of butter, and toasted pine nuts. The "cheap" version is SO much tastier!

I had a Greek dish similar to spanakopita except it was made with leeks and "wild greens" (not spinach) and the chef wouldn't give any more details. One of the most delicious things i've ever eaten, I dream of it.

R315, too bad the chef was being a jerk because that does sound dreamy!

[quote] [R274] Thank you kindly, Talluh. You keep on bein' sweet to me, and I'll tell you an almost-certainly-made-up story about a very famous namesake of yours. 😉

Does it involve Cardinal Cody and a smoking thurible?

R312, you would use 80% of the volume call for, since butter is roughly 80% fat. The additional volume should be slightly less than the 20%, I would use milk.

RSO, rosin and flower. Good luck to all and stay peaceful

Cornbread salad.

[quote] Perhaps there is a reason for that.

Well, yes, of course there is R300. I suspect it's because I am invited to parties where the host entertains his or her guests and doesn't rely on them to bring food and drink. You must think you're clever to suggest that my friends would not want my food. I'm sorry, but that's not the case.

If invited to a potluck, I would bring a dozen 24 x 24 inch white hemstitched linen napkins. If my host is having a potluck, I can guarantee you they are in need of these.

For anyone interested, one can easily find vintage linen napkins on eBay. They make wonderful hostess gifts. Very often they still have their original labels/stickers on them because they were given as a wedding gift or were kept in someone's hope chest for many years and never used. Once that person dies, their children are left to sell off these things. I have purchased many linens this way. They can be a bit yellow, but if washed and ironed properly, they come out looking beautiful. Much finer quality and much better prices than anything new that one can purchase.

[quote] I like to take a bean dip, here goes cook up 1/4 cup dried of northern, pinto, large lima, blackeye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, black, yellow eye, 6 cups Hellman mayo, 1 cup sour cream, 2 cups parm, pepper flakes to taste, cilantro, juice from 2 lemons, rind from one lemon, let it set up in the fridge for 24 hours.

I can vouch for this recipe from R293—it's quite good. It seems like a lot of beans (18 varieties) but it's just 1/4 cup of each, totally just 4.5 cups of beans. Give this recipe a try!

6 cups of mayo R293 R322? That's a large jar! Nasty. And who the hell is going to prepare or even open cans for a few spoonsful each of 18 different beans?

Apple crisps or other fruit crisps are usually devoured at potlucks.

[quote] And who the hell is going to prepare or even open cans for a few spoonsful each of 18 different beans?

First of all, there are no cans involved. These are dried legumes.

Secondly, there is no such word or noun called 'spoonful' — the correct word is 'spoonfuls.'

Thirdly, don't be so lazy.

That’s interesting, r321. I agree that it’s relatively easy to fully whiten vintage and antique linens.

I’ve had excellent luck with very old christening gown and damask tablecloths using a 24 hour gentle oxyclean soak, and very gently agitating by hand in a bathtub.

One must support the fabric with a sturdy towel underneath when rinsing, and rinse well.

That's right, R326, it is not impossible to whiten vintage and antique linens.

I like to give them a long bath in plain cold or tepid water to loosen set-in grime. Replace the water when it gets cloudy, and repeat until it stays clear. This can take up to a week.

Then fill a tub with tepid water and mild laundry detergent (like Le Blanc Linen Wash) as well as powdered oxygen bleach, such as OxiClean. Slosh the linens around gently. Rinse well.

I like to use Engleside Restoration Fabric Restorer to remove stubborn stains. Dissolve three scoops per gallon of water, then soak the fabric for six to eight hours. Remove and rinse.

The sun has natural fabric-brightening powers. Lay your items flat on a towel outside (or in a sunny spot inside) to dry.

To keep your fine linens in mint condition, store them flat in a dry, dark cupboard on shelves that are painted or lined with acid-free paper (oils in wood can discolor them), and tuck sheets of acid-free paper in their folds, too.

Easy peasy!

[bold] Correction to R325: [/bold]

Secondly, there is no such word or noun called 'spoonsful' — the correct word is 'spoonfuls.'

Tuna casserole with crumbled potato chips on top.

R327 is a quality post.

I hope you all like my casserole it's an old family recipe. Even though my eyesight is failing, I think I mixed in the right ingredients! It's just hard to remember what with all cats underfoot while I cook.

Which one is that r331?

I guess I went to a neighborhood block party once and brought 100 brownies. Frosted.

And I rented a cotton candy machine and made lots of cotton candy.

Greg, serious question...what are appropriate apps to serve whilst watching Queenie's funeral?

R334 get moving on this......the mourning period is only 10 days and you must figure this out so you can start all your shopping and preparation!

A few cans of cheez wiz and saltine crackers. They are always the first to get devoured.

Cheez Wiz doesn't come in cans dear. It comes in jars. Are you thinking of Easy Cheese (aka "spray cheese")?

[quote]R323: And who the hell is going to prepare or even open cans for a few spoonsful each of 18 different beans?

Mixed dried beans and seasoning are sold in packs; there is generally no need to assemble these yourself. (Goya sells one, but I'm not buying their products.)

I most note, however, I've never really had any success with these, because the different kinds of beans cook at different temps and at different rates - by the time the heavier, denser beans like pintos, kidneys and limas are done, the smaller, more fragile ones like lentils and small whites turn to mush.

r338 my experience with mixed beans mirrors your own. I really don't understand the purpose. The different beans look pretty in the jar or package, but they don't cook up retaining those colors, and the individual textures and tastes are all lost in the cooking process.

Some of you posters must be welcome guests at these things. There are some somewhat unusual and tasty things of some complexity or effort, and some excellent choices for simple but tasty dishes.

Other posters, however, you're the reason I stop my face from frowning too much at the prospect of some potluck style affair:

Pretzel cake. Broccoli salad. Mashed potatoes. "Apple mallow yam yums." Dump cake. Bread bowls.

I'd almost rather eat the pink sardines, heads on.

^Agree. Those are all flyover church gathering dishes. Awful.

The bean dip recipe is ridiculous. 18 different beans? Why? And with all that effort/expense (re. more beans than you could eat in a lifetime).....to then add such middling, uninspired remaining ingredients (mayo, sour cream, etc.)? Silly.

Greg has me ROFLMAOing today.

R337 R336

Cheez Whiz does come in cans. It also comes in sharp cheddar.

Layered cream cheese/sun dried tomato/pesto dip

The Brown Derby’s classic Grapefruit chiffon cake

Broccoli cheese rice casserole

Trader Joe’s Cowboy Caviar Enchilada casserole

Grape jelly meatballs

Well butter my butt and call me a biscuit! I had no idea Cheez Wiz now came in that format R344!

Pickled pigs feet.

An English-language grammar textbook?!

[quote] Greg has me ROFLMAOing today.

Happy to hear that!

Depends on the gathering and time of year but I have a few: Baked Macaroni, Pot Roast, Chili, Potato Salad, Devilled Eggs, Pound Cake, Red Velvet Cake, Buttermilk Custard, Vinegar Custard, homemade cranberry relish, mini cranberry mincemeat tarts.

I skimmed the thread so forgive me if already mentioned, but pita pockets stuffed with homemade chicken salad are always a pot luck hit. Most people eat chicken salad and it's an easy item to handle on a oaper plate.

You bring the least expensive option, which is store bought chips and dip, unless you're begging for attention from people who hate you. Your expensive cheesecake and labor intensive dishes won't make them love you.

Late to a potluck, I was asked to "bring chips" so I brought a bag of organic blue corn tortilla chips, fresh, locally-sourced, overpriced, small-batch salsa and guac yada yada yada from an independent SF Hippie Mart, and what the hell -- a bag of Ruffles potato chips, carrot sticks, and two tubs of retro-fabulous Kraft French Onion Dip because I hadn't had it since the 1970's, almost as a joke. Well, in 10 minutes, the potato chips were GONE! Next went the carrot sticks -- for lapping up that goddamned addictive remaining Onion Dip. Managed to get my share, too, lol. Most of us there were Boomers, but our quasi-Vegan offspring (nephew and his friends in my case) were getting in on the action. I have vague memories of parties in the 1970s in which people made "onion dip" that was made with a jar of mayo and packets powdered Lipton soup or something, maybe sour cream, and/or cream cheese.

And then you have gas all day and night.

My old room mate at school used to torture me with the post chip dip binge onion soup farts.

I love smelling onion dip farts!

I love bringing any food that makes the greedy old gals gassy after they overeat the free food.

"Have some more of my delicious baked beans, honey!"

Lipton onion soup mix DIP was never made with mayo.

Anyone ever put a little extra ex-lax in their dish and then watch the fatties excuse themselves and go stink up the bathroom? Hilarious!!

Covid. And it’s white trash.

"I love smelling onion dip farts!"

Wow, most cringeworthy quote I've seen on this site thus far.

Nothing screams big chunky fat Karen like this

"I think fruit cocktail, cool whip and maraschino cherries/coconut is just delightful and refreshing. "

R199, typing on her Corona from 1947.

LOL we ate that at dinner at least once a week when I was a child R363.

People love macaroni and cheese and Bess Truman's is one of the simplest. You don't have to make a roux or invest a lot of time. It's also pretty cheap to make. My mom made this when I was growing up and it is a good version.

A tasteful clutch.

r365 - that's not macaroni and cheese - that's melted cheese with a TINY bit of macaroni to give it texture. However, I'd eat it in a heartbeat, before my heart stopped from the cholesterol buildup in my arteries.

Bess' recipe called for draining the macaroni - she was clearly not a DLer!

Hi those discussing washing linens to restore to brightness -- Oxyclean is a good product, yes. I soak mine tepid water in a combination of Washing Soda & hydrogen peroxide. Washing soda with the HP added equals oxygen bleach, AKA Oxyclean. Cheaper too.

The DL Hall Monitor told me to bring it over here. What a DUMP!

Blend a can of good tomatoes with can full fat coconut milk. You can add herbs/spice to make it fancy. Heat and serve. A jar of roasted red pepper if you already have one. It is vegan and the non-vegans will eat it up.

Plexiglass table shields for myself

A six-pack of beer! Why do straight boys still do this?

Bibs

At least Bess Truman doesn't seem to have cribbed from a jar like Mamie "big drunk" Eisenhower did with her "Million Dollar Fudge" which was taken off the marshmallow cream jar.

I usually bring a hot pot.

OP, How about a Grammar Souffle?

R370 That's a quite famous "cheater base" for curries as well...at least in the UK. Many mix Campbell's Tomato soup and Coconut Milk.

My famous 17 bean casserole. Keep the bathroom busy all evening!

Spinach squares. It's cheese and spinach.

I stopped participating in office based potlucks after I noticed that one of the most beloved pot luck contributors, an older man who always brought fun, creative dishes that took some time and effort, never washed his hands after using the bathroom.

I told a couple office friends who told a couple more office friends and so on and so on and before long, poor old Doug went from being a very popular pot lucker to a Pot Luck Pariah.

Six packs of beer are about straight guys' testicles. they like to pretend each beer can is one of their nuts.

My GUARANTEED no fart chili! Everyone loves it. I add beano and voila, NO farts! Everyone loves this . I bring it to all potlucks.

Straight guys have six nuts, r381?

[quote]Campbell's Tomato soup and Coconut Milk.

That sounds fucking disgusting. Campbells tomato soup is just a sugary, gloopy, barely-acquainted-with-tomato mess. Plain old tomato sauce (i.e. ingredients: tomatoes, salt) I would see mixing with coconut milk for that purpose but Campbells soup? Oh fuck no.

R384 Ha! 🤪Simmer down there mate! I'm not personally endorsing or calling for it, but it has been long rumoured the VERY first Chicken Tikka Masala was created in Scotland using Campbell's. You can google, apparently more than rumours. It's just history now.

Most younger folks prefer Heinz tomato soup over Campbell's, but still the same idea essentially. Tinned soups have a long history as cheater bases. I suspect the original Campbell's was better.

Oh I wasn't having a go at you personally, R385. I'm just angry about how shite Campbells is these days. No shade on cooking shortcuts intended at all. And I've heard that chicken tikka masala is in all likelihood a Scottish/British creation.

Campbell’s cream of chicken, celery and tomato soup starts every potluck dish perfectly. Always always start with Campbell’s soup!

At work, the fat whores always want appetizers to “munch on” while everyone is prepping the real dishes..I don’t particularly enjoy cooking for a large group, so I usually contribute to this appetizer portion, and it usually consists of something dumped over cream cheese. Pickapeppa sauce is a favorite, and requires the amount of effort I want to put in: virtually zero. They were out of Pickapeppa one time, so I just tossed on orange marmalade and slivered almonds on the cream cheese. It was all eaten.

Another easy appetizer—a block of blue cheese and ginger snaps cookies. They pair well.

I agree with R388, ginger snaps and blue cheese pair well together. You can also pair other cheeses with ginger snaps. The brand I love to purchase for this purpose is Stauffer's Ginger Snaps—they are nice and crisp.

Here they are.

Butter boards are all the rage with my FAT co-workers. They just eat the butter.

I've never heard of Pickapeppa sauce. You can use it over chicken, too. Is it hot? Gonna get me some next time I'm at Publix.

My mother in law told me that several years ago there was a rumor going around that Pickapeppa was being discontinued and everyone started buying it all up. Clearly that wasn’t true, but good way to boost sales!

Homemade cheese balls! This one is good but I use raspberry preserves instead of strawberry and mix the pecans with bacon bits and green onions. Delicious and a true crowd pleaser but don't burn the pecans!

I love to bring a saddle of lamb and boulangère potatoes to a pot luck supper. Once one gets past the inevitable eye-rolling, it can't be denied that the the lamb and potatoes are far superior to anything else on the groaning board.

I still advocate for the 18-bean dip recipe someone else posted earlier:

[quote] I like to take a bean dip, here goes cook up 1/4 cup dried of northern, pinto, large lima, blackeye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, black, yellow eye, 6 cups Hellman mayo, 1 cup sour cream, 2 cups parm, pepper flakes to taste, cilantro, juice from 2 lemons, rind from one lemon, let it set up in the fridge for 24 hours.

The last 2 posts are a pisstake of Greg, right? Not actual greg?

Either way I agree on blue cheese and ginger snaps. May just be me but I also love plain digestive biscuits and sharp, room temp cheddar.

Pot.

Luck.

I usually bring brochures about Eating Disorders.

"I was wondering, have you ever considered treatment for your binge eating?"

[quote] The last 2 posts are a pisstake of Greg, right? Not actual greg?

Sorry, R397, but R395 & R396 were indeed posted by me.

I share your like of digestive biscuits and sharp, room temp cheddar.

I love potlucks! The big question is, are you trying to provide a dish people will actually eat, or are you trying to make some kind of pretentious statement?

Give them potatoes. Give them cheese. Preferably in one dish.

You win.

[quote] Give them potatoes. Give them cheese. Preferably in one dish.

Everyone LOVES the most decadent of side dishes: dauphinoise potatoes. If you bring a dish of these potatoes, you will be a star.

Oh Greg…that sounds heavenly. Those potatoes. I have a work potluck coming up, but we don’t have an oven at work and I am not sure they would be good reheated in the microwave.

[quote] Oh Greg…that sounds heavenly. Those potatoes. I have a work potluck coming up, but we don’t have an oven at work and I am not sure they would be good reheated in the microwave.

Then I have good news for you. These potatoes are perfectly delicious served at room temperature. I may even prefer them this way. What I would do is bake them at home in the morning as you prepare for work. Take them out of the oven, cover the dish with a piece of parchment paper and cover that with aluminum foil and put the dish in your car—I find that a dog bed keeps a baking dish stable and is perfect for transporting a dish like this—and by the time you are ready to serve, your potatoes will have rested, set-up, and should still be somewhat warm. You will be the hit of your office potluck.

I even like eating these potatoes straight out of the refrigerator. They're the best.

I've attached the recipe I like to use. It's from "Fine Cooking" and is wonderful. Use all heavy/whipping cream for the best results.

I put ex lax in my last pot luck ‘surprise’. The shit was flowing. It was hysterical to watch!!!

[quote]I even like eating these potatoes straight out of the refrigerator. They're the best.

Hmm, you type like a great big fat person.

[quote] Hmm, you type like a great big fat person.

R407, that grease that you're almost smelling is no doubt emanating from you.

Sorry, I'm not fat. 🙁

R394 YES to cheese balls... or tiny loaves, or logs. My mum would mix cream cheese with Major Grey's chutney, a bit of dried ginger, and roll them into logs. Sometimes she would slice them and fan them out on a large platter. Sometimes she added cranberries as well. They were always encrusted with crushed toasted almonds.

I've made them with walnuts, and they work rather well. Any mango chutney works, but I've never been able to replicate the taste of hers. Sadly she doesn't recall what brand she used. I add a pinch of salt to mine, as hers were a bit on the salty side.

I’ve just reread this posting and think it’s amusing.

There are some excellent ideas in this thread. I just told my partner that we must buy ginger snaps and blue cheese next trip to Trader Joes.

Yes, R411, ginger snaps and blue cheese is a winning combination.

Almost as good as ... oh forget it.

I always finagle champagne, etc. It’s easier and makes everyone happy.

My pussy stinks!

Hand to God—my pussy is fresh as a summer breeze.

Really.

I live in New Orleans.

20 Lbs of boiled shrimp with my special dipping sauce.

Fresh crabmeat dip with a lot of crackers.

Is R403 writing a romance novel?

Not that I know of, R417.

Anything else?

Somebody has a case of the Mondays.

Ice cubes

Ex Lax

Pears Barbara paired with Clams Rosie.