We are having a family reunion in October at a park. They are serving fried chicken and we are to bring a side dish or dessert. My problem is that we will be out of town that weekend & drive home that morning, so I will not have much time except to grab my dish and head to the park!
Do you have any recipes that can either be made on Friday & sit in the fridge till Sunday noontime, or be made ahead and frozen (and thaw quickly!) ?!?
Thank you all very much for your input!!!
This would work for you and goes well with most everything!
* Exported from MasterCook * Chinese Wonder SaladRecipe By :Serving Size : 12 Preparation Time :0:00Categories : Dressings Pot Lucks Salad Side Dish Vegetables Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Dressing: 2/3 Cup Sugar, Can Use Less 3/4 Cup Rice Wine Vinegar 1/2 Teaspoon Soy or Tempura Sauce Salad: 1 Can Le Suer Peas, Drained 1 Can Whole Corn, Drained 1 Can Fancy Chinese Vegetables, Drained and Rinsed 1 Jar Pimento Pieces, Drained 1 Can French Cut Green Beans, Drained 1 Small Jar Sliced Mushrooms, Drained 1 Large Vidalia Onion, Skiced in Rings or Slivers 1 Cup Diagonally Sliced CeleryYou can add a little sliced green or red peppr for variety - usually do -but it's very good without it!!Dressing: Mix well and set aside. Sometimes I heat the vinegar to makesure the sugar disolves. Salad: Toss drained vegetables with the dressingand refrigerate for several hours. Keeps well, makes a lot and is a greatside dish! pegg
May I add my "two cents" about the Chinese Wonder Salad? It is DELICIOUS!!! Everyone will enjoy it!! I took it to a picnic and it was VERY WELL RECEIVED!! ENJOY!!!!!
This is another excellent salad recipe - I keep a batch of this made up in the fridge at all times - it's so easy and the longer it marinates the better it gets.
Calico Salad1 lb. can tiny English peas, drained1 lb. can white shoepeg corn, drained1 sm. jar diced pimento, drained1 c. sweet onion, diced1 c. small fresh broccoli flowerets1 c. small fresh cauliflower flowerets½ c. celery, finely chopped½ c. sugar¾ c. vinegar ( I use cider vinegar)¼ c. oil (I use olive)½ tsp. salt¼ tsp. black pepperIn a mixing bowl, combine peas, corn, pimento, onion, broccoli and celery. Set aside. In a small saucepan, combine sugar, vinegar, oil, salt and pepper. Bring to a boil; remove from heat and cool. Pour over veggies and let stand overnight in refrigerator. Will keep for days in refrigerator; improves with age.
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How about a cake? You can make it before you leave, freeze it, thaw it and frost it before the party. Use can frosting to make it quick. In my experience, cakes don't take too long to thaw but depends on how much time you have.
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Thank you all! The veggie salads sound interesting, but I'd have to leave out the peas! LOL!
And I thought about freezing a cake, but I'm not sure I'll have enough time to frost it!
Any more ideas?!?!
Here are a few of my favorite dishes to take to pot lucks that can be made a few days ahead. Hope these help you out!
These can be made 3-4 days ahead,,,they taste better the longer they sit!
Here is something that is a little untraditional but goes over like gangbusters at potlucks. I've made this SO many times I can't even count. Plus this would solve your problem of traveling/refrigeration! This makes two GIANT roasters fulll (I get them at the Dollar Store) and for ease of mixing I dump all the ingredients in a CLEAN UNUSED (lol) trash bag and gently toss until coated! Also, I put in more/less of the things my family likes such as double the Bugles and only peanuts, etc... It's very adaptable! Best of luck!
As originally posted by Zakons:
Out Of This World Party Mix
Here is an old review I did of a cream puff dessert that I just love!
Hi Ellen. I made this recently and it was very good, especially for a big crowd. Just use less sugar, if you don't want it as sweet. I cut the sugar, to under a cup, I think.
Can be assembled ahead and then frozen.
Pork and Beans
1/2 lb sliced bacon
1/2 lb smoked sausage, sliced
1/2 lb ham chunks cut small
2 large onions, chopped
2 garlic cloves, minced
4 (16 ounce) cans pork and beans
1 1/2 cups brown sugar
2 tablespoons parsley, minced
2 lemons, juiced
1/2 cup barbecue sauce
1/4 cup green onion (optional)
Preheat oven 350 degrees.
In large heavy Dutch oven fry bacon; remove and chop coarsley; set aside.
To the same skillet, add onions and garlic; cook until transparent.
Turn off fire.
pork and beans, sausage, ham chunks, brown sugar, parsley, lemon juice,
barbeque sauce, reserved cooked bacon and green onions.
Season to taste with salt and pepper
Mix well and turn into greased 3 quart casserole dish.
Bake 30 - 40 minutes or until bubbly.
Ellen,I`ll vouch for this one.It is soo good as written,I don`t even tweak ;)
Antipasto Pasta Salad
The addition of 1 cup chopped, pitted kalamata olives or 1 cup jarred artichokes, drained and quartered would be good.. Use any curly-shaped pasta for this recipe.
Serves 6 to 88 ounces sliced pepperoni , cut into 1/4-inch strips 8 ounces soppressata or salami, halved and cut into 1/4-inch strips 10 tablespoons red wine vinegar 6 tablespoons extra virgin olive oil 3 tablespoons mayonnaise 1 jar pepperoncini (12-ounce), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse 4 garlic cloves , minced 1/4 teaspoon red pepper flakes Salt and pepper 1 pound fusilli or campanelle 1 pound white mushrooms , quartered 1 cup shredded provolone cheese , aged 12 ounces roasted red peppers , drained, patted dry, and chopped coarse 1 cup chopped fresh basil
1. Place one paper towel on microwave-safe plate. Arrange pepperoni in single layer on paper towel. Cover with another paper towel and layer sopresatta on towel. Top with another paper towel and microwave on highest power until meat begins to render fat, about 1 minute. Set meat aside.
2. Whisk 5 tablespoons vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.
3. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot, and toss with 1/2 cup dressing and remaining vinegar. Adjust seasonings, spread dressed pasta on rimmed baking sheet, and refrigerate until chilled, about 30 minutes.
4. Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer to large bowl and cool.
5. Add meat, provolone, roasted red peppers, chopped pepperoncini, basil, and cooled pasta to mushrooms and toss well. Season with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 3 days.
3 pounds cabbage, shredded. (The shredding can be done in a foodprocessoror by hand.)2 carrots, sliced into disks about 1/4-inch thick2 green peppers, cut into bite-size pieces2 cucumbers, peeled and sliced2 large Vidalia onions, sliced (If Vidalia onions are notavailable, useregular ones.)4 t. sugar dissolved in 1/4 cup warm water (Can substitute 4packages ofSweet and Low.)3/4 cup of white vinegar1/2 cup of canola oilAbout 1-1/2 teaspoons saltGarlic powder, celery salt, and pepper to tasteMarinate the above ingredients in the refrigerator. This saladcan last formany weeks in the refrigerator.
a platter of quick breads
More great ideas!!! Thank you Carol, Kim, Arlene and Rosie! I really appreciate your input!
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