Tag Archive | Covered Dish Meal

Mexican Cornbread Salad

I had an extra pan of Mexican Cornbread that I was looking for an idea of how to use.  My folks all liked it.  Others it depended on which ingredients they ate.  We only brought home a little of the bottom layer of Mexican Cornbread.

Mexican Cornbread Salad

1 pan Mexican Cornbread, cooked and cooled

2 cans Black Beans, rinsed and drained

2 cans Whole Kernel Corn, drained

2 large cans Rotel Tomatoes, drained slightly

16 ounces Sour Cream

2 cups Shredded Cheddar Cheese

Salsa

Spicy Ranch Salad Dressing

Other items if available:

Lettuce, shredded

Diced Tomatoes

Diced Bell Peppers

Drained, Sliced Black Olives

 

Starting with 1/2 the Mexican Corn Bread, crumble and layer in the bottom of a large glass dish.  (I used a punch bowl.)  Add each item in layers.  Half way up use the remaining Mexican Cornbread.  Continue to layer with sour cream and cheese being the last items. Seal the salad with the sour cream like icing a cake.  This will keep in the moisture.  Sprinkle with cheese.  Cover and refrigerate.  Serve with salsa and spicy ranch dressing.


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Watergate Salad

I was trying to recreate the “Green Stuff” salad that my grandmothers used to make. This is one recipe that I found, Watergate Salad, but the ingredients are all so different in each recipe. This is how I’ve been making it. So easy!

Watergate Salad

2 16 ounces Cottage Cheese containers

1 8 ounce Cool Whip

2 pkg Pistachio Pudding Mix

1 small pkg Marshmallows

1 can crushed Pineapple (I don’t bother draining it.)

Mix together all ingredients and refrigerate.


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Marinated Ham and Cheese Rolls

Marinated Ham and Cheese Rolls

(This is what I actually do instead of following a specific recipe. Of course, I still don’t actually measure; that means a new creation every time.)

Sandwiches:

1 Package of Hawaiian Dinner Rolls
1 package Ham or turkey slices
1 package Cheese slices

Marinade:

1/2 stick of butter
1/4 cup brown sugar
1/2 cup Worcestershire Sauce
2 Tablespoons Mustard, (Yellow, Spicy, Horseradish)
Garlic powder to taste
Onion powder to taste
Minced Onion
Poppy seeds (I usually don’t bother they really only add to the appearance.)

Heat marinade in sauce pan or microwave until sugar is dissolved. Slice whole package of dinner rolls in half. Brush the cut bottom of rolls with marinade. Cut meat and cheese to fit rolls. Stack up meat and cheese on rolls. Brush the cut top of the rolls with marinade. Replace top portion of rolls. Brush the top and sides with marinade. Pour remainder of marinade over the rolls. Wrap with foil. Bake at 400 degrees for about 30 minutes. Can refrigerate rolls and place directly into oven. Increase baking time for cold rolls. Serve warm.

 


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Nanner Puddin

When I was a child no ‘dinner on the grounds’ was complete without the southern classic ‘Nanner Puddin’.  But because nanner puddin was such a staple at church and family get-togethers, I never really made it.  Why make it and risk a flop when every grandmother could make a perfect nanner puddin.  Well, guess what?  The grandmothers are passing away and I’m quickly moving up closer into those slots. 🙁

If you’re from the South the name nanner puddin needs no splainin. 🙂

So after a request of Banana Pudding, I had to find a good recipe to get started.  Honestly, I never really follow a recipe.  Typically I find two or three recipes of the desired item and mix them up as I see fit (or have the ingredients).  So this is my recipe, but with the disclaimer I tend to not measure anything much.

Nanner Puddin

4 – 5 Eggs, room temperature and separated

1 cup sugar

6 Tablespoons Flour

3 cups milk

1 teaspoon vanilla

3 Bananas

1 Box Nilla Wafers

6 Tablespoons Sugar

Sprinkle of Cream of Tartar (only if available, don’t go get it)


Mix together 1 cup sugar and flour until the flour is smooth and not lumpy in sauce pan.  Whisk in egg yolks.  Whisk in milk.  Heat over medium heat until warm stirring constantly.  {Note: Stir constantly is important if you don’t want it burned or lumpy.}  Continue heating until the mixture is thick like pudding. Takes a while.  Stir in vanilla.

Layer in a casserole dish the Nilla Wafers and slices of bananas.  Add a layer of pudding.  Then more Nilla Wafers and Bananas.  Top with the remaining pudding.

In mixing bowl beat egg whites until foamy.  Sprinkle in sugar and Cream of Tartar.  Beat on high until it forms stiff peaks.

Spread Meringue over pudding, sealing up to the edges of the dish.  Bake at 350 degrees for about 10 minutes or until top of meringue is lightly browned.  Watch close because it browns quickly when it starts browning.

Refrigerate.


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Great Minds Think Alike

Today during our fellowship meal at church we had something occur that happens surprisingly often.  It is amazing how many times we ladies are bringing in our lunch in the morning and someone else has brought the same item.  Today was macaroni and cheese day!  Three families prepared and brought macaroni and cheese for lunch today.  Considering how many children as we have, they went over very well.  There is just something about children and macaroni and cheese.

This afternoon my husband said it reminded him of an old link I had shared on the website over two years ago.  At least we aren’t quite this bad, yet. 🙂  But great minds think alike.  We had plenty of variety and plenty of food that was devoured quickly by children in a rush to get outside and play.   Maybe it had something to do with our almost 70 degree temperature today!

Churchgoers Survive Potluck Nightmare

Tragedy struck Langley Baptist Church on Sunday afternoon when every covered dish at the church’s monthly potluck was a green bean casserole. Stunned onlookers watched in horror as family after family arrived with the same popular side dish in tow. By the time grace was said over the meal, there were over twenty-five green bean casseroles lining the buffet table with no meat dish in sight.

Continue reading



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Southern Potato Salad

There is one particular family get together where I’m regularly asked to bring potato salad.  The funny thing is over twenty years ago, when asked the first time, I didn’t even know how to make potato salad!  I’ve learned, although I don’t make it at home often since my husband doesn’t like potato salad.  The kids and I eat potatoes in any format.  Must be my grandmother’s Galloway blood.

Southern Potato Salad

6 – 8 large potatoes, peeled and cubed

6 large eggs, boiled and diced

1 bell pepper, diced

1 onion, diced

Sweet pickle relish or even better Salad cubes

Mayonaise

Mustard

Celery Seed

Pepper

Salt

Tablespoon Sugar


Boil potatoes until tender but not too soft, you don’t want mashed potatoes.   I cheat and boil my washed eggs right in the potato water.  Saves on clean up.   When tender drain and rinse with cold water gently.  While potatoes are cooling dice the eggs, onion and bell pepper.  Mix in a very large bowl.  Often my spare punch bowl fills in here.  Most of the rest do not have measurements.  They work better to taste.  Add enough mayo to moisten well, add a little extra if not serving right away otherwise it will dry out.  Add sweet pickle relish.  We like alot but some people don’t.  Mustard is added probably no more than a couple of tablespoons.  I usually judge by the color of the potato salad.  Add in the remaining celery seed, pepper, salt and sugar.  Refrigerate right away.  Although I enjoy fresh potato salad the best, just cool and not real cold.

Now off to finish mine. 🙂



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Pumpkin Cheesecake

This is better than the typical pumpkin pie.  I got mixed reviews about it.  Some really liked it and some didn’t.  It still tastes like pumpkin so if someone doesn’t like pumpkin they still won’t like this.

Pumpkin Cheesecake

Crust

2 cups crushed ginger snap cookies

1/4 cup brown sugar

1/4 cup melted butter

Filling

4 8oz packages of cream cheese, softened

1/2 cup brown sugar

1 cup sugar

4 large eggs

1 1/2 cups canned pumpkin

1/2 teaspoon cinnamon

1/2  teaspoon allspice

1/4 teaspoon nutmeg

or in place of the above use 1 1/2 teaspoons pumpkin pie spice


Mix together crust ingredients.  You can always use graham cracker crumbs in place of ginger snaps if desired.   Press into bottom of pan.  Can use springform or 11 x 7 pan (this is what I use).  Bake at 350 degrees for 10 minutes.

Cream together the cream cheese and the sugars.  Add in pumpkin and spices.  Play around with the amount of spices, some like lots of spice and some like light spice.  You can taste it at this point since it is before you add the eggs.  Spices tend to be just slightly stronger after the baking.  Beat in eggs one at a time.  Don’t beat on high because you don’t want lots of air.

Bake at 350 degrees for approximately 1 hour.  Reduce heat to 300 degrees if browning too quickly on top.  Cook until center is set.  Let cool in turned off and vented oven to decrease chances of cracking.  Refrigerate.

I cook mine in a larger pan half full of water, or you can place a pan of water on the rack under the cheesecake.

Top with whip topping to serve, if desired.



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More Potluck Helps

Kim at Life In a Shoe has the following to share about potlucks.

Potluck protocol and recipes

… We love potlucks and have hosted them nearly weekly for years.  Our church also has a potluck meal after the worship service every week.  We love the additional fellowship and I believe our church body is exceptionally close because of this tradition….

The Common Room has more to share about potlucks.

Welcome to Potluck Saturday

… My mother taught me that you should also bring a main dish, a side dish, and a dessert to a potluck, and it should be enough to feed as many people as are in your family plus around four others. …

Previously I had shared some helpful tips to make potlucks easier:

Potluck Meals Made Easier

Our church has potluck meals each Sunday AM.  We also had been in a previous church that had Providence Meals each Sunday. 🙂  So I’m beginning to get some experience with them.

When I was little my grandmother would fix a complete meal for a Dinner on the Grounds, different term same meal.  She would prepare everything.  Meat, sides, dessert, salads, drinks, etc.  Right down to sliced tomatoes, pickles, hot pepper sauce, chow-chow ….  How we got everything to church is a wonder.  She always had a large box that she would pack with her food.  I have a couple of coke bottle carriers that work well for transporting casserole dishes, hot crock-pots, etc.  By the time my family of seven is loaded in the car with all the food, bibles, computers, camera equipment, and violins we are jamb packed.

Here in the south we do use the term pot luck in two ways.

1) Covered dish meal

2) You get whatever is in the pot when visiting.  Although we may have to throw in a few more vegetables. 🙂



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Pecan Pie Bars

INGREDIENTS

  • 3 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 1 cup margarine
  • 4 eggs
  • 1 1/2 cups light corn syrup
  • 1 1/2 cups white sugar
  • 3 tablespoons margarine, melted
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups chopped pecans

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 13×9 inch pan.
  2. In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
  3. Bake for 20 minutes in the preheated oven.
  4. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
  5. Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.



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Fruit Salad

My husband likes fruit salad and this recipe is so easy and quick.  This is easy to transport or to prepare ahead of time.

Fruit Salad

  • 1 large #10 can of Tropical Fruit Cubes (Wal-mart and Sam’s sell these)
  • 1 small bag of Coconut
  • 1 small bag of Marshmellows
  • 8 – 16 oz container of Sour Cream

Drain very well the can of fruit.  This is very important to keep the fruit salad from becoming runny with time.

Mix in Coconut and Marshmellows.

Add Sour Cream just to make creamy.  Add less than you would think because the fruit salad will get a little more moist over time.

Refrigerate.

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