Here are two of my favorites which feeds a large crowd.

 Chili Cornbread Salad
 
1 package (8.5 oz.) cornbread/muffin mix
1 can (4 oz.) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
 Pinch rubbed sage
1 cup mayonnaise
1 cup (8 oz.) sour cream
1 envelope ranch style dressing mix
2 cans (15 oz. ea.) pinto beans, rinsed and drained
1 can (15.25 oz.) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 oz.) shredded Cheddar cheese

Prepare cornbread batter according to package directions. Stir in the chilies,
cumin, oregano, and sage. Spread in a greased 8-inch square baking dish. Bake
at 400° for 20-25 minutes or until pick comes out clean. Cool.

In a small bowl, combine mayonnaise, sour cream, and dressing mix; set aside.
Crumble half of the cornbread into a 13 x 9 x 2-inch dish. Layer with half the
beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon, and
cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2
hours.

Serves 12.

Chocolate Sheath Cake

1/2 cup butter
4 tablespoons cocoa
1 cup water
1/4 teaspoon salt
2 cups sugar
2 eggs, beaten
1/2 cup buttermilk
1 teaspoon soda
1 teaspoon vanilla
2 cups flour

Combine butter, cocoa, and water. Bring to a boil.

Sift the flour, salt, and sugar. Add this to the butter mixture. Add the eggs
and buttermilk mixed with soda.  Add vanilla.

Pour into greased jelly-roll pan (or 9 x 13" pan) and bake at 375° for about 20 minutes or until
toothpick comes out clean.

Frosting:
Combine 1/2 cup butter, 4 T. cocoa, and 6 T. milk; bring to boil. Add 1 box
powdered sugar plus 1 tsp. vanilla and 1 cup chopped pecans.  Ice cake while
hot.
Serves 12.

Good Luck.   MarineMom 

This can be doubled or even trippled and is always raved about. can't remember who first posted it but it has become a favorite at all our gatherings. I use the white balsamic because I don't like the color that the traditional brown gives the salad.

Antipasto Pasta Salad

This homemade version of the classic deli salad puts the prepared examples to shame — lightly dressed, filled with the

best ingredients and finished with a generous amount of basil.
The recipe calls for orecchiette (ear-shaped pasta), but any similar shape with room to catch the bits of prosciutto and cheese will work.

8 ounces dried orecchiette
1 pint cherry tomatoes, cut into quarters
6 ounces fresh mozzarella, cut into 1/2- to 3/4-inch cubes
2 ounces prosciutto, cut into 1/2-inch squares
2 ounces hard salami, cut into 1/2-inch squares
1 tablespoon balsamic vinegar
2 tablespoons red wine vinegar
1/4 cup olive oil
About 15 large basil leaves, cut into thin strips
Freshly ground black pepper
In a large pot of salted boiling water, cook the pasta until it is al dente — done but still a little firm to the bite. Drain the

pasta in a colander, rinse with cold water until the pasta is completely cool and drain again until it is free of excess water.

Set aside.
In a large bowl, combine the pasta, tomatoes, mozzarella, prosciutto, salami, balsamic and red wine vinegars, olive oil,

basil and pepper to taste. Serve immediately or cover tightly and refrigerate for up to 2 days.

The Chili Cornbread  Salad sounds wonderful... We had a Mortgage Burning Ceremony last year at our church for out New Paraish Center we built.... Cong. and I hope you get a lot of recipes....   bdett

                     
* Exported from MasterCook *

                   Chinese Wonder Salad -triainatlanta

Recipe By     :Tria
Serving Size  : 15    Preparation Time :0:00
Categories    : Dressings                       Pot Luck Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Dressing:
  1                Cup  sugar
     3/4           Cup  wine vinegar
     1/2      Teaspoon  soy sauce or Tempura sauce.
                        Salad:
  1                Can  LeSeur Peas -- drained
  1                Can  whole corn -- drained
  1                Can  Fancy Chinese vegetables -- drained and rinsed
  1          Small Jar  pimento pieces
  1                Can  French cut beans -- drained
  1          Small Jar  sliced mushrooms
  1                Can  water chestnuts -- sliced and drained
  1             Medium  Vidalia (or Sweet) Onion Sliced in Rings
  1                Cup  diagonally sliced celery
                        Little Sliced Green or Red Pepper for Variety -- But It Is Very Good

Dressing: Mix well and set aside.
Salad: Toss drained vegetables with dressing and refrigerate several hours. Keeps well, makes a lot and it is a great side dish!

pegg                               

I concocted this recipe for a potluck and have taken it to many. it always goes over great and I've never brought any home with me.

John

This is another one that not only gets rave reviews here on the BB, but I always get asked for the recipe when I take it to potlucks.

John

Thrift City Taco Salad

There is no written recipe for making it(that I have anyway).
We make taco meat as you would regularly(brown ground beef with chopped onion and add a pkt of taco seasoning when the pkt calls for it).
Then in large flat individual bowls we layer in this order a 50/50 mixture of chopped Romaine and iceberg lettuce, taco meat, chopped onion, chopped tomato, sliced black olives, Crushed Nacho Cheese Doritos®
shredded cheddar or mexican flavored cheese and then plenty of the sauce(which makes these so special).
Mix one can of enchilada sauce(we use Old El Paso®) and after the can is empty fill it with Catalina salad dressing and add it to the enchilada sauce.
The Thrift City Bar only make these on Wednesdays in the summer when veggie prices are low and runs out of ingredients to make them every time.
These are so very good. It took me years to get one of the bar kitchen help to tell me how they make their sauce.

P.S.....It's important that you use Doritos in this too. Their flavor is also what makes this salad unique.

For a main dish, I like to bring wrap sandwiches. I've never taken any home. And here is a dessert that feeds a bunch. It's awsome! I just made this last week for my family and it was gone in, like, 2 days.

Candkisses posted this one and it is divine!!!

:)
Ellen

White Texas Sheet Cake

1 cup butter
1 cup water
2 cups all-purpose flour
2 cups white sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped nuts

n a large saucepan, bring 1 cup butter or margarine and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan.
Bake at 375 degrees F (190 degrees C) for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
Combine 1/2 cup butter or margarine and milk in a saucepan; bring to a boil. Remove from heat.
Mix in sugar and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.
Makes 1 - 10 x 15 x 1 inch sheet cake.

bump

I don't know when you need these but here is a favorite of mine.  I will fix this 2-3 days ahead of time.  I take it to potlucks funeral dinners family reunions, ect....  I always bring home an empty bowl and it dosent hurt to sit out.  I usually triple it.

MUSHROOM SALAD

2 lbs fresh mushrooms

1 c. zesty Italin dressing 1/2 tsp garlic powder

1/2 tsp dried basil

1/2 tsp onion salt

1 T pasley flakes

1 pint cherry tomatoes or 2-3 tomatos cut in wedges

clean mushrooms cut any large ones in half. pt in zip lock bag with cherry tomatoes, if using.  combine remaining ingrediants and pour over mushrooms.  Close bag gett all the air you can out of the bag.  let marinate until needed turning bag2 times a day.  If using tomato wedges add a couple of hours before serving.  The mushrooms will turn a brown.  It will look like there isn't enough dressing but there is.  Serve with a slotted spoon.  ENJOY

RITA