Potluck Recipes

Potluck Recipes

Aug 22, 2017

Peruvian Style Stuffed Potatoes

Rudy Pino
No. 7, Cedar Rapids, IA

6 potatoes
1 egg
salt and pepper to taste
1 C ground beef
1 C ground pork
1 chopped onion
2 cloves garlic, finely minced
oil for frying
1 chopped tomato
1 tsp chopped parsley
½ C seedless raisins
6 chopped ripe olives
1 hard-boiled egg, chopped
¼ C white wine

Cook the potatoes, mash well, add egg, and season with salt and pepper. Saute the meat, onion, and garlic in oil. Add tomato, salt, pepper, parsley, raisins, olives, hard-boiled eggs, and wine. Cook slowly until mixture thickens. Flatten a layer of potato mixture against the palm of hand. Place a spoon of meat mixture in the middle. Fold the potato layer around the filling, forming a football shape. Roll in flour and fry in hot oil until browned.

Broccoli and Chicken Casserole

Michelle Brauner
No. 196, Black River Falls, WI

1 lb frozen whole broccoli spears, cut, or fresh broccoli, cut
1 or 2 chicken breasts, boneless, skinless
1 can sliced water chestnuts
2 cans cream of chicken soup
1 C mayonnaise
2 T lemon juice
1 ½ C grated cheddar cheese, mild or medium
1 pkg Chinese rice noodles or toasted bread crumbs

Preheat oven to 350°F. Barely thaw frozen broccoli or slightly cook fresh broccoli and chop. Boil chicken breasts in a skillet for 20 to 30 minutes. Cut into bite size pieces. Mix soup, mayonnaise, cheddar cheese, and lemon juice in a large bowl and set aside. In a 9x13" baking dish, layer in this order: broccoli, chicken, and water chestnuts. Pour and spread mixture over the ingredients in the baking dish. Top with rice noodles or toasted bread crumbs. Bake for one hour.

Crunchy Pea Salad

Pamela Kotval
No. 11, Hopkins, MN

½ C crisp-fried bacon pieces
10 oz frozen peas, thawed in refrigerator
1 C chopped celery (¼" pieces)
2 C tiny, raw cauliflower florettes
¼ C green onion rings, finely sliced
¾ C ranch-style prepared salad dressing
⅓ C sour cream
½ C roasted and salted cashews

In a large bowl, combine the prepared bacon, peas, celery, cauliflower, and onions. In a separate bowl, thoroughly blend the ranch dressing and sour cream, then stir evenly into the vegetable mixture. Chill 1 to 2 hours before serving. Transfer the mixture to a serving bowl or lettuce-lined serving platter. Garnish with cashews.

Darcy's Deviled Eggs

Darcy Hilton
No. 7, Cedar Rapids, IA

1 dozen eggs
½ C mayonnaise
mustard to taste
Jalapeno juice to taste
paprika, optional

Boil the eggs for 15 minutes then rinse in cold water to make easier to peel. Once eggs are peeled, cut down the middle, saving the whites, and add yolks to a mixing bowl. When all yolks are in the bowl, add mayonnaise, mustard, jalapeno juice, and blend until creamy. Scoop egg mixture into the halved egg whites and sprinkle with paprika (optional). Refrigerate until ready to eat.

Crockpot Creamy Ranch Potatoes

JoAnn Tomecek
No. 95, Timken, KS

2 lbs small red potatoes, unpeeled, quartered
8 oz pkg cream cheese, softened
1 envelope Ranch dry salad dressing mix
1 can condensed cream of
potato soup

Place potatoes in crockpot. In a small bowl, combine cream cheese and salad dressing mix. Stir in soup. Add to potatoes. (Make sure that the cream cheese mixture does not touch the sides of the pot.) Cover. Cook on low heat for seven to nine hours or high heat for 3 ½ hours. Stir to blend before serving. Serves six.

Black Bean and Corn Salsa

Pam Ryba Varnson
No. 106, Lankin, ND

3 C of frozen corn, blanched
2 cans black beans, drained and rinsed
1 C green pepper, chopped
1 medium red onion, chopped
½ C red pepper, chopped
2 T red wine vinegar
½ C mayo
¼ C sour cream
2 T cumin
salt and pepper to taste
tortilla chips

Mix all above items together, excepting tortilla chips, in a large bowl. It is best when made the day intended to be eaten. Serve with tortilla chips.

Dark Chocolate Espresso Cookies

Terry Mann
No. 253, Hamill, SD

6 T espresso grounds
4 T water
1 dark chocolate fudge
brownie mix
1 large egg
3 T olive oil
¼ tsp cinnamon
3 ½ oz coconut flake mix
6 oz semi-sweet chocolate chips
17 hand ground dates

Preheat oven to 350°. Lightly grease a baking sheet. Then, with ground espresso, brew 3 oz liquid espresso. In a large mixing bowl, combine brownie mix, egg, oil, cinnamon, coconut flakes, ground dates, liquid espresso, and used espresso grounds. Beat with an electric mixer on low speed until combined, scraping sides. Stir in chocolate pieces by hand, using a spatula. Drop dough by rounded teaspoons onto prepared cookie sheet. Bake about 15 minutes or until edges are just set. Cool on sheet for two minutes.

Twisted Monster Cookies

Virginia Pinkston
No. 237, Winner, SD

½ C butter
12 oz peanut butter
1 C sugar
1 C brown sugar
3 eggs
1 T vanilla
2 T baking soda
¾ C sifted coconut flour
1 ½ C coconut flakes
½ C mini chocolate chips

Preheat oven to 350°. Cream together butter, peanut butter, sugar, brown sugar, and eggs. Stir in vanilla, baking soda, and coconut flour; mix well. Add coconut flakes and chocolate chips and mix well. Drop by spoonfuls onto a baking sheet. Bake for 10 to 12 minutes. Cool on cooling rack.

Cake Pops

18 oz cake mix, baked
(see additional cake ingredients as needed)
16 oz frosting, any flavor
7 oz white chocolate candy melts (or any flavor you like)
candy sprinkles (optional)

Bake cake and let cool. Crumble entire cake in food processor, in batches if necessary, and empty into mixing bowl. Mix in half of frosting until a dough forms by hand. Scoop and form into one inch balls using cookie scooper. Melt candy melts according to package. For each cake pop, first dip the very end of a lollipop stick into the melted candy coating and insert about half way into cake ball. Chill uncoated cake pops for at least 1 hour. Re-melt candy melts, and coat the cake pops one by one, dipping one side and turning to coat completely. After coated, stand the cake pop up and decorate with sprinkles before coating is set.



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