I need to bring a side dish or salad to a pot luck? does anyone have any ideas or recipes that are a hit!?

BLACK EYED PEA SALAD


Salad:


4 cups black-eyed peas, cooked and drained


1 cup white onion, small dice


1 1/2 cups red pepper, medium dice


1 cup Kalamata olives, pitted and chopped


2 tablespoons fresh oregano, picked and chopped


1/2 cup flat leaf parsley, picked and chopped





Dressing:


1 1/2 cups extra virgin olive oil


1 lime, zested


2 limes, juiced


2 tablespoons garlic, chopped


1 tablespoon sugar


Salt and fresh ground pepper, to taste


Combine the first 6 ingredients in a large bowl. Mix dressing in a separate bowl and pour over salad. Adjust with salt and pepper, to taste. Salad is best when made a day ahead.I need to bring a side dish or salad to a pot luck? does anyone have any ideas or recipes that are a hit!?
Here's what you do. I tell everyone that I'm bringing my Grandma's Special Recipe Potato Salad.





The day of the potluck I go to the supermarket and buy a couple of tubs of store brand potato salad. I dump those tubs into a fancy bowl, sprinkle with paprika and garnish with parsley.





When people eat the potato salad they tell me that it's the best potato salad ever and demand the recipe. I say no as it is a secret family recipe that came from Grandma.





Anyway most if not all of of the potato salad is eaten and whatever is leftover someone takes it home.





All it takes is a little power of suggestion and people think they are eating the best potato salad ever.





Rubes!I need to bring a side dish or salad to a pot luck? does anyone have any ideas or recipes that are a hit!?
Broccli salad:


cut broccli in bite size pieces


add some raisins


some sunflower seeds


cooked chopped bacon


grated cheddar cheese





mix: mayo


sugar


vinegar


make to your taste


stir in the broccli mix and it is always a big hit, even kids like it and people who don't normally like broccli
I went to a party, and brought a pasta salad side dish that was a hit. You can serve the pasta warm, or cold.





Ingredients:


Tri-color pasta (cooked)


grated Parmesan cheese


black olives


diced Italian meats (for example, salami)


cubed cheese (for example, mozzarella)


sliced cherry tomatoes


A bottle of salad dressing (Greek or Italian)


salt and pepper to taste





Mix all ingredients, and use as much of or as little of each ingredient as you want- make it your own, and enjoy.
FROG EYE SALAD, ALWAYS A WINNER


HERE'S A RECIPE. ALSO ON THE BOX OF CINI DE PEPE IS ANOTHER RECIPE.





Use Cini de Pepe 48 macaroni, if available. Cook about 1/4 pound in boiling salted water with a little oil until tender. Rinse with cold water. Drain and cool. Mix together:





1 cup sugar


2 tablespoons flour


1/2 teaspoon salt





Gradually stir in 2 beaten eggs and 1 1/2 cups fruit juices (pineapple and orange, etc.). Cook and stir until thickened. Add 1 teaspoon lemon juice. Cool. Drain all fruit well. Any combinations of fruit may be used.





Pineapple chunks or crushed pineapple


Mandarin oranges


Fruit Cocktail


Peaches - Pears


Maraschino cherries for color


Marshmallows





Add a 9 ounce container of Cool Whip and the cooked dressing. Refrigerate overnight.
Easiest side dish ever! It's a side dish version of spinach artichoke dip. There's also a lot of flexibility in amounts.





I use one can of artichokes per 3 pkg of spinach. Then I add low-fat or regular cream cheese. One 8 oz block would be plenty for this amount. Or you could use cream cheese and chives to kick it up a bit. (If I don't use the chive stuff, I like to sautee some scallions and dump in there). salt, pepper and a tiny bit of nutmeg. Voila!





Variations: If you don't mind bacon, add a T or 2 of bacon fat, or even some chopped bacon.





Also, my sister makes this same recipe but she likes to chop in about half a tomato for color. It's good this way too, but if I did that, I'd sautee the tomato along with the scallions in canola oil and add just a wee pinch of sugar - just a tiny amount.





You really can't go wrong with any of these.
This salad has always been a hit with our family!





Cucumber


Avocado


Grape Tomatoes


Feta Cheese


Athenos Greek Dressing ( if you cant find this, you can use any other Greek type dressing)








Cut Cucumber and Avocado up into small pieces and combine in bowl with grape tomatoes. Pour dressing on and sprinkle package of feta cheese on top! This is wonderful!!
Its not exactly a side dish, but it can be eaten however people want to. This is a recipe for my moms BBQ. It's never failed at picnics!





1 lb Hamburger


1 C Ketchup


2 T Mustard


2 T Brown sugar


1 T Vinegar


3 T Relish


1 Carrot, grated


1 Onion, diced





Throw everything into a pot over medium heat or a slow cooker and let it do its thing. Stir it occasionally. In a pot it takes about an hour. In a slow cooker you could let it go all day, longer the better really. If there are going to be a lot of people, I really suggest doubling or tripleing this recipe :) Hope it helps enjoy!
Here's one that will be a big hit! I promise!





Asparagus Parmesan Potato Salad





2 pounds red potatoes


1 bunch asparagus


½ medium red bell pepper (seeded %26amp; chopped)


2 tablespoons fresh parsley (washed, patted dry, chopped fine %26amp; packed into spoon)


3 tablespoons fresh basil (washed, patted dry %26amp; chopped)


½ cup fresh lemon juice (approx. 2 lemons worth)


¼ cup extra virgin olive oil


¼ teaspoon paprika


1 tablespoon balsamic vinegar


4 ounces shredded Parmesan cheese (or to taste)





Place red potatoes in large pot, add water to cover. Bring pot to boil %26amp; cook until potatoes are tender but not mushy (about 20-30 minutes).





Cut asparagus into 1 inch pieces and steam until crisp tender.





Cool potatoes completely. Peel potatoes (if desired) %26amp; dice.





Place cooled potatoes %26amp; asparagus in large mixing bowl. Add the red pepper, parsley %26amp; basil.





Whisk lemon juice, olive oil, paprika %26amp; balsamic vinegar in a small bowl. Pout over potato mixture %26amp; toss well. Season with Parmesan cheese, salt %26amp; pepper to taste.
Avocado Mango Salsa.


Take equal parts or ripe avocado and mango. Dice finely. Dunk it in a glass bowl. Add chopped red onion, cilantro, jalapeno and sweet pepper, salt and lime juice. Toss. It is delish on warm totilla chips or pita triangles.
These are all really good.








Overnight Hashed Brown Potato Casserole





Ingredients:





(8 servings)


2 lb Frozen hashed brown potatoes


1/4 lb Butter


1 pt Sour cream


1 can Mushroom soup


8 oz Cheddar cheese; shredded


1 Onion; grated or 1 T. instant minced onion


3/4 c Milk* (optional)








Instructions:





Cut butter into potatoes. Mix rest of ingredients together; pour over top of potatoes. Toss. *1/4 - 3/4 c. milk can be used in place of one-half of the sour cream. It will make a moister casserole, if desired. Bake in a 13x9'; pan at 350 for 1/2 hr covered and an additional 1/2 hr. uncovered. I have used Cheddar Cheese soup, but reduce the butter as it will be greasy with both. I also put additional shredded cheese on top during the second half hour of baking. Doubles well. Can be refrigerated overnight after mixing all together.








Super Broccoli Casserole





2 boxes or 1 bag frozen, chopped broccoli, cooked and drained


2 eggs beaten


1 sml onion, minced


1 can cream of mushroom soup


¾ cup mayonnaise


1 cup grated cheddar, jack, or mozzarella cheese


1 cup cracker crumbs


¼ cup butter





Combine first 6 ingredients, add to buttered 9x11 casserole dish. Sprinkle with cracker crumbs and dot with butter. Bake at 350F for 1 hour.








Party Pasta Salad





INGREDIENTS:





1 bottle Bernsteins Sweet Herb Italian Dressing


2 cups colored rotini pasta (corkscrew)


1 red or yellow bell pepper, cut in strips (optional)


1 cup fresh broccoli, cut into bite size


1/2 cup fresh carrots, cut into bite size


1/2 cup chopped cucumber, peeled


1/3 cup fresh mushrooms, sliced


1/4 cup red onion, chopped


1/4 cup green onions, sliced


1/4 cup celery, chopped


2 oz fresh parmesan cheese, grated





DIRECTIONS:


1. Cook pasta according to package directions. Rinse in cold water, and drain.


2. In a large mixing bowl, add all chopped vegetables, mix well. Pour on 1/2 of the salad dressing, mix well. Add pasta, fold gently until mixed. Add parmesan cheese, stir gently. Chill several hours. Stir gently before serving and add remaining dressing if needed.
This is my favorite pot-luck recipe, because you can make it ahead, and it can sit out and tastes good at room temp:





ARTICHOKE RICE SALAD


1 package chicken flavored rice (like Rice-a-Roni)


2 green onions, thinly sliced


1/2 green pepper, chopped


8 pimento-stuffed olives, thinly sliced


2 (6oz) jars marinated artichoke hearts, cut up


1/4 tsp. curry powder


1/3 c. mayonnaise


Make the rice per package instructions. Mix everything else into the hot rice (mixing really well)... Serve, hot, cold or room temp





I make this several times a month. My grandkids love it!


FRUIT AMBROSIA


2 c. heavy whipping


1/2 c. sugar


1 tsp. vanilla


1/2 tsp. almond extract


1 large can mandarin oranges, drained


1-2 cans fruit cocktail, drained


2-3 c. miniature marshmellows


1-2 c. flaked coconut (optional - 1 daughter likes it; the other doesn't)


Beat the cream with the sugar %26amp; extracts until very stiff peaks. FOld in the fruit and marshmellows until evenly mixed. Chill until serving time (Can be made ahead)
You can't go wrong with a traditional 7 layer salad for a pot luck. It's easy to make and you can make it the day before.





SEVEN-LAYER SALAD





1 small head iceberg lettuce, finely chopped


½ cup green pepper, finely chopped


½ cup green onion, chopped


1 10-oz. pkg. frozen green peas





In 9 x 13” glass casserole, layer above ingredients in the order given.





Dressing:


1 ½ Cup Mayonnaise


2 Tablespoons Sugar





Mix together and spread over the layered ingredients, sealing top and sides.





Sprinkle over the top:


6 oz. Cheddar Cheese, shredded


8 sticks Bacon, crisp and crumbled





Cover with Saran Wrap and refrigerate 8 hours.





You can also add water chestnuts, hard boiled egg, and/or celery for a tasty addition.