POTLUCK ETIQUETTE

3/6/13 Cook’s Corner

Betty Kaiser

I am a big fan of potluck suppers. Long considered to be old-fashioned, a new generation has discovered that they are practical and fun! The word 'potluck' has a variety of meanings including “an informal meal in which the guests bring food” or  (my favorite) "whatever is available when unexpected guests drop in."

Rumor has it that potluck suppers began in the 1600s in Ireland and England. Food was not plentiful in that era and every morsel was precious. So once a week, the neighborhood ladies would bring their leftovers (meat scraps, vegetables, herbs, etc.) to someone’s house and put together a one-pot meal to serve all of their families.

Those of us brought up in the mid-20^th century are very familiar with potluck suppers. In the 1950s our large, inner city church often had potlucks for 1,000 people following Sunday services. I have fond memories of ladies dressed to the nines, carrying a large covered dish from the car into the church basement kitchen. During worship, the dishes were arranged on tables according to category: salads, main dishes, breads, desserts and beverages. It was a veritable feast and each woman was in competition with the others to bring the best she had to offer. The food was fabulous and homemade.

Recently, potlucks have gotten a bad rap thanks to people who try to pass off prepared foods from markets and delicatessens as homemade. They’re not. Some of these food products may be delightful additions to the meal but many are not. Oreos is a favorite store bought cookie but a potluck demands your best baking skills.

As a hostess at many potluck suppers, large and small, I’ve learned not to leave the menu choices to chance. If you do, you’ll end up with one salad, five desserts and no main dish. Whether the meal is for 12 people at home or 100 people at church, you really do need some idea that your guests are bringing a balanced meal.

Potlucks are known for their variety and surprises. I have known hostesses who hand out recipes and expect their guests to prepare them. That’s not my style. But if we need two salads and I’m asked what is needed, I will suggest a green salad or a fruit salad. If ‘Andy’ is bringing lemon meringue pie, suggest that someone else bring another type of dessert. Variety is the key to successful potlucks.

Once you’ve decided what to bring, you have to determine how many servings to prepare. I’m a believer that more is better. You never want your guests and friends to leave hungry! I suggest that for a group of 12 you should have two main dishes-each in a 9x13” Pyrex baking dish. Salad sizes are tricky. Put a green salad in a big bowl, using 1-2 heads of lettuce and add the extras. Have someone else bring a fruit or gelatin salad. As for desserts, the sky is the limit!

Presentation is important. Put your food in an attractive serving dish (no plastic bowl with the price on it from the deli) and garnish it appropriately. Perhaps some cilantro and black olives scattered across your enchiladas; a dash of paprika on your deviled eggs or a dollop of whipped cream on your famous gingerbread. And do bring serving utensils.

Finally, in this day and age of common allergies and eccentricities, label your dish. No surprises!  Use a decorative 3x5 card that says, “Vegetarian Lasagna contains sour cream;” “Cookies contain peanuts.” You get the idea. No mystery dishes. Your tuna surprise casserole may look like chicken to someone who shouldn’t be eating fish. And yes, sign your name and have recipe copies ready.

The following main dish recipe is a variation on chicken and noodles. It will easily serve 12 people. The Toll House Pie is an oldie but goodie. Pair it with something else for those who can’t eat nuts. Enjoy!

CHEESY CHICKEN CASSEROLE

3 to 4 cooked chicken breasts, chopped

16-oz. pkg. wide egg noodles, cooked (or try Rotini noodles)

4-6 green onions, sliced

1-2 cans water chestnuts, julienned

8 ounces button mushrooms, sliced

16 oz. container sour cream

4 oz. sour cream

2 (10 3/4-oz.) cans cream of chicken soup

1-2 soup cans milk  (start with one; add more as needed)

8-ounce package shredded Cheddar cheese

8-ounce package shredded mozzarella cheese

TOPPING:

1 sleeve round buttery crackers, crushed

1/4 cup margarine, melted

1 tablespoon parsley flakes (more if you like)

Preheat oven to 350° F.

Lightly grease 9”x13” baking dish.

Combine chicken, noodles, green onions, water chestnuts, mushrooms, sour cream, soups and cheeses in a large bowl. Pour into baking dish. Mix together cracker crumbs and margarine; sprinkle over top. Sprinkle parsley flakes over cracker crumbs. Bake 45 minutes or until bubbly, cheese is melted and cracker crumbs crispy. Serves 12

TOLL HOUSE PIE

One 9-inch unbaked pie shell

2 eggs

1/2 cup flour

1/2 cup sugar

1/2 cup light brown sugar, packed

3/4 cup (1-1/2 sticks) butter, softened

1 cup chopped walnuts

1 cup semi-sweet chocolate chips

Garnish: Whipped Cream

Preheat oven to 325° F.

In large mixer bowl beat eggs at high speed until foamy, about 3 min. Beat in flour and both sugars until well blended. Beat in softened butter. Stir in walnuts and chocolate chips. Pour into pie shell.

Bake 55-6- min. or until knife inserted halfway between edge and center comes out clean and top is golden brown. Cool on wire rack. Garnish each serving with whipped cream as desired. Serves 8

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.