Ok.......here are a few ideas...........some recipes can be doubled but at a potluck there are usually so many dishes that it doesn't matter the size.
Apple Slaw (for large crowd double this recipe, easy)
4 cups coleslaw mix (from 16 oz. bag)
1/4 cup sliced green onions (4 medium)
2 medium Granny Smith apples, cubed
3 Tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon apple pie spice
Golden Raisins (optional.....1/2 cup or more)
3 Tablespoons cider vinegar
2 Tablespoons vegetable oil
In large bowl, toss salad ingredients to mix.
In small bowl, mix dressing ingredients until well-blended. Pour dressing over salad; toss gently to coat. Serve immediately or refrigerate until serving time.
Marinated Tomatoes (a Paula Deen recipe)...another easy one to make more
3 Tablespoons chopped fresh parsley leaves
1 Tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup red wine vinegar
2 to 3 green onions, chopped
4 to 6 large tomateos, each cut into 6 wedges
Combine all ingredients except tomatoes in large measuring cup or bowl. Whisk together well. Place tomatoes in a resealable plastic bag or bowl and pour marinade over them.
Marinate at room temperature for up to 2 hours, turning or stirring occasionally.
2 20 oz. cans of baked beans
1 small can crushed pineapple
1/4 cup chili sauce
1/4 teaspoon salt
1 1/2 teaspoons dry mustard
2 small onions, chopped (or less)
1/2 lb. diced bacon
Saute' onions and bacon til tender, drain fat. Combine all ingredients in 9 x 13 pan.
Bake 2 hours at 300..........uncover 1st hour.
Strawberry Pretzel Salad
2 cups crushed pretzels
3/4 cup melted butter
3 Tablespoons sugar, plus 3/4 cup sugar
1 8oz. pkg. cream cheese
1 8oz. container Cool Whip
2 3oz. pkgs. strawberry jello
2 cups boiling water
2 10oz. pkgs. frozen strawberries
1 8oz. can crushed pineapple
Cool Whip for garnish.
Preheat oven to 400.
For crust: mix the pretzels, butter and 3T of sugar. Press this mixture into a 9x13" baking pan. Bake for 7 minutes. Set aside and let cool.
In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the Cool Whip and spread over the cooled crust. Refrigerate until well chilled.
In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
To serve, cut slices and serve with a dollop of whipped topping.