What should I bring to a potluck dinner?

DH and I were invited to one, and we have no idea what to cook. It must be:

-easy to prepare

-travel well (we will be on the train for an hour and a half)

thank you for your suggestions!

Off to seach the recipe board.

Re: What should I bring to a potluck dinner?

I usually make a zucchini pie. It travels really well, it's good hot or cold, and it's made in one casserole or large glass baking pan.

Re: What should I bring to a potluck dinner?

recipe?

Re: What should I bring to a potluck dinner?

I have something very easy--

Bow Tie Pasta Salad.
1 lb cooked bowtie pasta rinsed with cold water
1 can black pitted olives
1 jar roasted red peppers cut up
1/2 block mozzerella cut into cubes
mix very well with a generous amount of balsamic vinegar
add some salt and pepper.
(sometimes I add grilled chicken)

Seal it up in a bowl/tupperware... very easy to carry!
And when you serve just shake it up a bit as the vinegar settles to the bottom, I also like to bring the bottle just in case it needs some more.

Message edited 4/12/2006 11:23:40 AM.

Re: What should I bring to a potluck dinner?

3-4 medium zucchini sliced. I usually do like 1/2 or 1/4 slices, like cut it in half or quarters lengthwise before slicing
4 eggs
1/2 cup parmesean cheese
1 cup bisquick
1 medium onion chopped
a little less than 1/2 cup vegetable oil


Combine all ingredients in bowl until everything is covered in the slightly doughy liquid, then pour into a round pyrex and bake at 350 for about 45 minute until top is golden brown.

You can also double it and put it in a 13x9 pan, but then I usually only make it 6 eggs, not 8. Once you get the hang of the consistency you can make whatever size you want and eyeball it.

Also, you can peel the zucchini or not peel it. I prefer unpeeled. It looks and tastes better.

Re: What should I bring to a potluck dinner?

these sound yummy, thanks!

Re: What should I bring to a potluck dinner?

You could also bring Spinach pie:

1 pisbury (or store brand) pie crust
1 sm box of frozen chopped spinach
4 oz of shredded mozzerella
3/4 cup of parmesean cheese
1 sm container of rigotta cheese
3 eggs beaten (reserve 1tbls for top of crust)
1 clove chopped garlic

Thaw out spinach and and drain well.
Mix: spinach, mozzerella, parmesean, rigotta and garlic. Add eggs and mix.

Place one half of the pie crust in bottom of pie dish. Add spinach mixture. Place other half of crust on top and fold over and pinch sides together. Brush on reserved egg over top of pie crust. Cut slits in top.

Bake for 40-45 minutes until crust is golden at 400 degrees

Re: What should I bring to a potluck dinner?

Whiskey Chicken

Ingredients:
1 1/2 cups chopped onion
1 cup mushrooms chopped fine
1 cup mushrooms, chopped coarsely
4 chicken breasts, skinned
1 cup irish whiskey
1/2 cup sour cream
olive oil
2 Tablespoons black pepper
2/3 cup chicken broth


Directions:
Heat olive oil with black pepper.

Use a meat tenderiser to pound chicken into flattish escalopes (pounding it flat is so much fun!) and sear chicken either side in the peppery oil.

It may help to add a little of the pepper to the oil in between each chicken breast, just to stop it all from sticking to the first one.

Remove chicken breasts and place in flat baking dish.

Pour whiskey over them, to marinate.

Add onions and finely chopped mushrooms to oil and sautee until mushrooms start to reduce.

Then add remaining mushrooms, sautee briefly, and add chicken broth.

Once mixture starts to simmer, pour whiskey from baking dish into the mix, and add sour cream.

Stir often until mixture begins to reduce, and pour over chicken in the baking dish.

Bake at 375 for 30 minutes (until chicken is cooked through and sauce has thickened).