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Large Dish to pass at a potluck!

Started 1300490397.31 in Recipe Swap | Last reply 1300554185.56 by harcon

My company where I retired from is having a Bingo Night Potluck. I need to bring a large dish to pass. The meat will be furnished.Anyone got any ideas?

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bunkster1300490799.183828 PostsRegistered 4/20/2010

how 'homemade' do you need it to be? I have a favorite pot luck dish for those occasions that starts with a base of the four cheese rice a roni. I saute an onion, add 1/4 t. cayanne pepper and a couple bags of cooked broccoli. Goes well w/ a lot of different meats and I never fail to have an empty casserole to bring home. For those true cooks, I apologize in advance. {#emotions_dlg.rolleyes}

DiamondGir­ly1300491532.6732620 PostsRegistered 9/7/2009Sunny California

Here's a Pasta Salad I found one time on the Recipe Lion webiste. I like to take Pasta Salads for potlucks, because they are easy to make bigger or smaller for different crowds. I also sometimes add part Italian dressing and part Ranch dressing to the pasta salad..and it's yummy!

At the Recipe Lion site- it says:

"This is the perfect pasta salad to bring to the next potluck you're invited to. Everyone will adore its immense flavor and taste and will be begging you for the recipe by the end of the day."

Potluck Pasta Salad from recipe lion


  • 4 ounces wagon wheel macaroni or desired pasta, (1 1/3 cup)
  • 4 ounces tricolored corkscrew macaroni or desired, pasta
  • 1 teaspoon crushed dried red pepper
  • 1 medium sweet red pepper, cut into thin strips
  • 1 medium yellow squash and/or zucchini, halved, lengthwise, sliced
  • 10 ounces frozen peas, thawed or 1 1/2 cups fresh peas, cooked and cooled
  • 6 ounces pitted black olives, drained
  • 4 ounces smoked cheddar cheese, cubed
  • 1 cup unblanched whole almonds, toasted
  • 1/2 cup sliced green onions, 2 Tbsp snipped fresh tarragon, oregano, basil or, dill
  • 8 ounces Italian salad dressing


  1. Cook pasta according to package directions except add crushed red pepper to the cooking water.
  2. Rinse with cool water and drain thoroughly; cool pasta to room temperature.
  3. In a large mixing bowl combine pasta, sweet red pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions and herb.
  4. Add dressing to pasta mixture and toss gently to mix; cover and chill for 2 hours or up to 24 hours.
Last edited on 3/18/2011

Last edited on 3/18/2011

Buon Appetito!!
Glori in Cali
Go San Francisco 49ers & GIANTS!!!

Zoologist1300492796.886046 PostsRegistered 9/3/2010

Garden Fresh Pasta Salad

1 pkg. (16 oz.) bow-tie pasta
2 cups broccoli florets
1 each red onion and red pepper, chopped
1 cup halved cherry tomatoes
1 bottle (8 oz.) KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup KRAFT Grated Parmesan Cheese

COOK pasta as directed on package, omitting salt and adding broccoli to boiling water for the last 3 min. Drain; rinse under cold running water. Place in large bowl.

ADD all remaining ingredients except cheese; mix lightly.

REFRIGERATE 1 hour. Stir gently before serving; top with cheese.

Substitute 1-inch asparagus pieces for the broccoli florets.
For added flavor, sprinkle salad with OSCAR MAYER Real Bacon Bits just before serving.

Last edited on 3/18/2011

Last edited on 3/18/2011

TrackerGal1300492977.74723626 PostsRegistered 8/7/2007

Read more about it at www.cooks.com/rec/view/0,238,156177-235207,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
1 16 oz package Hashbrown bag
1 8 oz sour cream (can use low fat)
1 can of Cream of Chicken soup (can use low fat)
1 2 cup bag of cheese
Preheat oven to 375°F. Grease pan.

Mix all in together. Bake for 30 minutes or until the top is browning.

Last edited on 3/18/2011

Last edited on 3/18/2011

Jane 5511300493253.777352 PostsRegistered 1/7/2010NW Ohio


With a Thankful Heart

~~ J a n e ~~

“Borrow money from a pessimist - they don't expect it back.” --Anon.

LilBitMiss­ty1300494784.2236152 PostsRegistered 12/15/2009Washington State

berta 53...Hi. Nice to see you! I posted this awhile back. It is one of my favorites for potlucks...

Frog Eye Salad

~~Step 1 & 2 MUST be done the night before you serve this dish!~~

Step 1:

2/3 cup sugar

1 tablespoon flour

2 eggs..beaten

1/4 teaspoon salt

1 3/4 cups pineapple juice

Cook on stove til thick. ADD:

1 teaspoon lemon juice


Step 2:

8 ounce box acini de pepe macaroni

2 quarts water

1 teaspoon salt

1 teaspoon oil

In pan put water. Add salt . Cook Macaroni til tender (about 12 minutes) DO NOT OVER COOK! Add oil and stir. Drain and rinse in cold water.

Step 3:

Combine step 1 and step 2. Put in refrigerator overnight in a lid tight container.

Step 4:

The next day (about 2 hours before serving) add the following:

1 20 ounce can pineapple tidbits...drain well.

1 8 ounce can crushed pineapple..drained well.

2 small cans mandarin oranges...drained then slice into 1/3 pieces

12 ounce tub cool whip

1 small package miniature marshmallows

Garnish with maraschino cherries.

Every potluck We have where I work always ask me to bring my bean dish..this is the one I use:

1 pound ground beef

3/4 lb bacon, cut in small pieces

1/2 cup onion, chopped

1 cup brown sugar

1 tablespoon vinegar

1 (15 ounce) can lima OR butter beans....drained

1 (15 ounce) can pork and beans

1 (15 ounce) can kidney beans

1/4 cup ketsup

1 teaspoon prepared mustard

Brown ground beef, then cook bacon ril crisp. Cut in small pieces. Drain, but leave a little drippings to cook the onion. Saute onion. Combine all ingredients in baking dish and bake, uncovered at 350F for 1 hour.

~~~What I do is cook the beef and bacon first. Then I combine everything and put in the crockpot on low. That way I can just take my crockpot to work and it stays hot.~~~

Worrying is like rocking back and and forth in a rocking chair. It gives you something do to, but gets you nowhere!

Qwalker1300499305.374645 PostsRegistered 5/6/2005

Anything specific........side dishes or desserts?

berta1300500308.61394 PostsRegistered 4/17/2009

Anything goes!

Qwalker1300502138.84645 PostsRegistered 5/6/2005

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.

Baked Beans

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.

oceantown1300502973.7439261 PostsRegistered 10/6/2004

Hi, Berta,

This is an easy recipe, very tasty, and I have taken it to potlucks and people love it. It is nice to bring to a potluck because you don't have to keep it warm. It is a healthy recipe too, in my opinion, and it is also good for vegetarians and vegans, which is a bonus!

Black Bean Salad

2 cans black beans, drained & rinsed
1 can corn, drained
2 roma tomatoes, diced
½ green pepper, diced (about ½ cup)
½ cup sweet onion, diced
About ½ cup diced fresh pineapple

¼ cup red wine vinegar
Juice of ½ lime (1 Tablespoon juice) OR 1 Tablespoon water and 2 packets of TrueLime
1 Tablespoon sugar
1 teaspoon salt (I think I used less)
Freshly ground black pepper
About ½ teaspoon cumin

Stir together the dressing ingredients and stir into salad mixture.
Refrigerate for 1 hour.

Gooday1300503621.64711960 PostsRegistered 1/20/2008

Check allrecipes.com for broccoli salad. It has broccoli florets, bacon, raising, sugar, vinegar and mayo and red onion. I am sorry I don't have the exact measurements right now, but check it out. I have made this and also put in cauliflower. It in expensive to make and you can make a big bowl of this.

Like a Bridge Over Troubled Waters, I will ease your mind.

vabreeze1300552423.17990 PostsRegistered 7/1/2008

One of the groups at my church took food to feed the homeless at a shelter this past Wednesday. I prepared RS basilgirl's Pot of Beans. It is so tasty as well as easy to make. Be sure to add the shredded cheese basilgirl mentions as an option to her recipe. It reminds me of chili. I tripled everything except the bacon--only used a 1 lb package- when I made it to feed about 40 - 50 people at the shelter. Also I went heavy on the garlic/chili powder and cumin.

Pot of Beans

4-6 bacon strips

1 large onion, chopped

1/3 cup dry lentils

1-1/3 cups water

2 tablespoons ketchup

1 teaspoon garlic powder

3/4 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon dried red pepper flakes

1 bay leaf

1 can (16 oz) diced tomatoes with liquid (or can of whole tomatoes, chopped)

1 can (15 oz) pinto beans, drained

1 can (16-oz) kidney beans, drained

1 can (15-1/4 oz) canned corn, drained

In a 3-qt saucepan, fry bacon, lightly. Add onion and cook until transparent. Stir in remaining ingredients. Cook over medium heat for about 45-60 min (until lentil beans are tender. Remove the bay leaf before serving.

I like to top this with shredded cheddar cheese. It's great serve with corn bread on the side.

I have substituted the bacon with ground beef or sausage which is also yummy! This recipe is great to play around with. I like to add more 'heat' to it (red pepper flakes and chili powder). And the recipe is also great without the corn if you don't have any on hand.

If anyone tries this, please let me know if you liked it. Enjoy!


harcon1300554185.5611577 PostsRegistered 7/31/2007

This is the dish I always take along with copies of the recipe as I'm always asked for it.


>>>>don't use the very large or small wine grapes

2 lbs each of red & green seedless grapes (wash and dry)
8oz. cream cheese (I use the low fat whipped in container)
8 oz sour cream (again, low fat)
1/2 cup sugar

Mix the cream cheese, sour cream and sugar together.
Add grapes and using hands mix gently to cover grapes

1/2 cup pecans
4 butterfinger candy bars
1/2 cup brown sugar

crush pecans and candy and put over top of grapes
sprinkle brown sugar on top of that
refrigerate for several hours, overnight is best

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