GoodHousekeeping
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GreatPOTLUCKCOOKBOOK
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OurFavoriteRecipesforCarry-InSuppers,BrunchBuffets,
TailgateParties&More!
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Copyright©2011byHearstCommunications,Inc.
All rights reserved.The recipes andphotographs in this volumeare intended for thepersonal useof thereaderandmaybereproducedforthatpurposeonly.Anyotheruse,especiallycommercialuse,isforbiddenunderlawwithoutthewrittenpermissionofthecopyrightholder.
GOODHOUSEKEEPING
RosemaryEllis EditorinChiefSaraLyle LifestyleDirectorSusanWestmoreland FoodDirectorSamanthaB.Cassetty,MS,RD NutritionDirectorSharonFranke KitchenAppliancesandTechnologyDirector
Editor:PamHoenigProductioneditor:SarahScheffelPhotographyCredits
LibraryofCongressCataloging-in-PublicationData
Goodhousekeepingthegreatpotluckcookbook:ourfavoriterecipesforcarry-insuppers,brunchbuffets,tailgateparties&more!.p.cm.Includesindex.1.Cooking,American.I.HearstBooks(Firm)II.Goodhousekeeping.III.Title:Greatpotluckcookbook.TX715.G62552011641.5973—dc22
201002894110987654321
TheGoodHousekeepingCookbookSealguaranteesthat the recipes in this cookbook meet the strictstandards of the Good Housekeeping ResearchInstitute.TheInstitutehasbeenasourceofreliableinformation and a consumer advocate since 1900,and established its seal of approval in 1909.Everyrecipehasbeentriple-testedforease,reliability,andgreattaste.
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Contents
Foreword
Introduction
Mother’sDayBrunch
PotluckPatioParty
FamilyReunionPicnic
NeighborhoodFourthofJulyFun
DinnerontheLawnPicnic
FallTailgateParty
DayAfterThanksgivingDinnerParty
NewYear’sEvePotluckParty
SuperBowlShindig
MidwinterBluesBash
MetricEquivalentCharts
Index
PhotographyCredits
Garden-FreshChoppedSaladwithHerb-RanchDressing
ForewordThese days we’re all looking forrelaxed, cozy ways to gather friendsand family without the cost (orformality)ofarestaurantmeal.Potluckparties, whether they be picnics,buffets, tailgates, or other “bring-a-dish” gatherings fit the bill perfectly.Long a staple of large family get-togethers and community groupfundraisers, potluck parties have
becomeanincreasinglypopularwaytoentertainsmallorlargegroups.Whetherathomeor in thepark, thehost coordinates themenu, theneveryonebrings adish—it’scommunaldiningatitsverybest!
Tomakeyourpotluckcomeoffwithoutahitch,TheGreatPotluckCookbookopenswithorganizingbasics.You’lllearnhowtoplanamenuandassigndishes,chooseafunthemeandpicktheperfectvenue,packandtransportfoodsafely,andsetupanattractivebuffet.Thenit’sontotherecipes:We’vemadeitasnapto organize great potluck celebrations year-round by providing ten seasonalmenus with dishes tailored to each event. From aMother’s Day Brunch to aPotluckPatioParty,aSuperBowlShindigandaDayAfterThanksgivingDinnerParty,ourfestive,easy-to-executemenusmakethrowingapotluckasenjoyableforthehostasitisfortheguests.Celebrate your annual family reunionwith our down-home picnic featuring
grab-and-goappetizers,threekindsofsucculentbarbecue,refreshingsalads,andPB&J and S’mores Bars for a sweet finale. When summer turns to autumn,throw together a tailgate party:Ourmenu includesEasySpicyCheeseStrawsandotheryummynibbles,heartyentréeslikeSalsaVerdeEnchiladas,plusHotMulledWineandSpicedCidertokeepeveryonewarmandcozy.Throughout the book, you’ll find Potluck Prep tips that offer advice on
preparingdishesaheadandhowtogetthemtoyourdestinationinparty-perfectform.Plus,asabonus, in thebackof thebook,you’ll findperforated tabletopcards,soyoucandressupyourbuffettablewiththenamesofall thetemptingdishes and their proud creators. It’s a great reminder about the first rule of
potlucking:Geteveryoneinontheact!
SusanWestmorelandFoodDirector,GoodHousekeeping
IntroductionToday, with time and money at apremiumformostallofus,potluck isthe perfect way to entertain. And ifyou’ve thought of potlucking butmaybe felt uncomfortable askingpeopletocontributeadish,don’t.Onceyou get over the hump of organizingyourfirstpotluck,you’llfindthatyourfriendswill be delighted to participateand will be happy to take directionregarding what to make. One of thereal benefits of potlucking is thatbecauseentertainingbecomessomucheasier,you’llfindyourselfdoingitwithgreater frequency. You could start a potluck round robin, with your circle offriendsandfamilytakingturnshosting.
POTLUCK101
Asuccessfulpotluckrequiresjustalittlepriorthoughtandpreparation.Ifyou’rethrowingyourfirstpotluck,therearefewthingsyou’llwanttoconsider:
1WHATYOURMENUWILLBE.We’ve helped you out on this count byprovidingrecipesfortenseasonalmenus.Pickapartyandyou’rereadytogo—allyouneedtodoiscopyandhandouttherecipes.Oryoucancreateyourownpotluck menu, pulling together recipes that seem like they would work welltogether.The other option is to decidewhat youwould like to prepare (say, aglazed ham), then enlist your guests for the rest, asking them to bring anappetizer, side dish, additional main course, or dessert that they think wouldworkwithyourdish.Thisoptionaddsanelementofsurprisetotheget-together,plusitgivesyourgueststheopportunitytosharesomeoftheirfavoriterecipes.Also,whenselectingamenu,consideryourguestsandtheireatinghabits.Ifyouknowyou’vegotavegetarianorsomeonewithaspecificfoodallergycoming,makesuretoselectanappetizeranddessertthateveryonecanenjoyandbesurethereisatleastonemaincoursetheycaneat.
TheEntertainingSlowCookerTheslowcookerisindispensableforno-fusseverydaymeals,butit’salsoagreattoolforthe buffet table. It’s perfect for keepingsoups, stews, braises (like our HungarianVeal Goulash), or chili at a satisfyingsimmerforuptotwohours(usetheLoworKeepWarm setting). There is even aminislow cooker available, tailor made for hotdips(liketheHotCrabmeatSpread).Yourslow cooker can also double as an electricpunch bowl, keeping hot drinks hot, likeourWarmSpicedCider(♣)andHotMulledWine.Just seta ladlenext to itandguestscanservethemselves.
2HOWTOASSIGNDISHES.By allmeans, if you have a friendwho is adynamitebaker,signherupfordessert.Ifyou’veenjoyedaparticulardishatafriend’shouse,don’tbeshyaboutaskinghimtoprepareit.Andifoneorseveralguestsdon’thave thestrongestcookingskills, asking them topreparea recipeyou supply themwithmight be the bestway to go; be sure to give themonesuitedtotheirskills.3HOWYOUWILLSERVE.Forapotluck,you’lleitherwanttoservefamilystyle, settingall thedishesouton the table foryourguests tohelp themselvesoncetheyareseated,orbuffetstyle.Forabuffet,considerhowyouaregoingtokeep hot foods hot and cold foods cold. If your guests don’t bring theircontributionsininsulatedfoodcarriersorcoolers,perishablecoldfoodsshouldbestoredinthefridgeuntilservingtime.Hotfoodsmayneedaquickstovetopsimmerorpopintheoventowarmthemuptothecorrectservingtemperaturebeforesettingthemout.Ifyouthinkyoumightbepotluckingonaregularbasis,consider investing in several chafing dishes or insulated stainless steel–linedcoveredservingdishes.Ifyouhaveagroupyoupotluckwithregularly,eachofyoucouldpurchaseachafingdishandbringittotheparties.Andremember,don’tletfoodsitout
atroomtemperatureformorethantwohours, including car time and sittingoutforservice.
IFYOUAREBRINGINGFOOD
The recipes in this book all containPotluck Prep notes, advising you onhow best to prepare and transport thedish to the potluck. Here are someadditional tips for getting yourcontribution to its destination safe andsound.
Coveritwell
• If your serving dish or bakeware doesn’t comewith a lid,make sure yourcasserole is securelywrapped.Cover itwith a layer of plasticwrap, then alayeroffoil.Ifyouthinkthere’sstillachancetheservingdishmayleak,placeit, with some absorbent paper underneath (newspaper works well), on arimmedbakingsheetorsetitinsideacardboardbox.• If you are transporting a slowcooker, you can secure the lid bywrapping a rubber band around thehandles.• Be sure to set your dish (or slowcooker) on a flat surface in the carand position or bolster it in such away that it won’t tip over or slidearound.• Self-sealing plastic bags are greatfortotingfoodssuchascruditésandgarnishes. If you are transportingmeat or poultry in marinade (for agrilling potluck, for instance), youmightwanttodouble-bagittoavoidleakage.•Thereareallsortsofcarriersavailablenowdesignedespeciallyforpotlucksto keep foods from getting mangled in transit—carriers for deviled eggs,cupcakes,pies,andmuchmore.TheInternetisagreatwaytoexplorewhat’savailable.
Keepitcold(orhot)
•Ifyou’rebringingacolddishthatcontainscookedmeat,poultry,orseafood,makesuretorefrigerateituntilitisthoroughlychilledbeforepackingitinacooler.•Ifyou’rebringingahotdish,cookorreheatitfullyrightbeforeleaving,thencoveritsecurely.Ifyoudon’thaveafoodcarrier,youcanwrapitinseverallayers of clean thick towels or newspaper to conserve heat. If you will betravelingsomedistance,youmayneedtoreheatitatthepotluck.• There is a wide range of insulated food carriers available, from casserolecarrierstoinsulatedtravelbagsforslowcookers,thatwillkeepyourfoodat
temperature for several hours, plusallow you to conveniently transportyourdish.
Beontime
• If you’re bringing an appetizer, besure to arrive right on time or even15minutesearly,particularly ifyouaretheonlypersonbringinganhorsd’oeuvre.
Bringitreadytoserve
• Being a good potlucker meansbringing your dish ready to go,meaninginanattractiveservingbowl,bakingdish,platter,orcookware(likeanenameledcast-ironDutchoven)alongwithanappropriateservingutensil.•Ifyoudecideit’spreferabletoassembleyourdishatthepotluck,makesureyourhostisawarethatyou’llbedoingthisandbringeverythingyou’llneedtoputittogether,includingaknifeandcuttingboard,ifappropriate.•Insomecases,youmightevenwanttobringthecup,bowl,orplatethedrinkordishistobeservedin.Say,forexample,you’rebringingpunch.Ifyou’vegotapunchbowlandpunchcups,itmakessenseforyoutobringthem.Thesameappliesifyouhaveasetofchilibowlsordemitassecupsthatwouldbeperfect for serving a first-course soup. Confer with your host before thepotlucktoseewhetherbringingyourownmightbethewaytogo.
TheHostesswiththePotluckMostest
Ifyou’rethrowingyourfirstpotluck,herearesometipsformakingitahit.
•Think throughyourmenuandbe clear about assignments, includinggivingyour dish-toting guests an idea of about how much to bring of whatever
they’repreparing.Although it’s tempting to say, “Oh,bringwhateveryou’dlike to make,” that can result in three different guests walking through thedoorwithbeandip.Assignguestsatypeofdish(anappetizer,side,dessert)and,ifyouarenotgivingthemarecipetoprepare,makesureyoucheckbackaweekbefore thepotluck tofindoutwhat theyareplanningonbringingsoyoucandoanynecessarymenutweaking.•Onceyouknowwhateveryoneisbringing,decidehowitwillbeserved.Willyou be using disposable plates, glasses, and utensils? If not, do you haveenough appropriate tableware? If you don’t, confer with your guests inadvanceandseeiftheycansupplywhatyouarelacking.•Beforeyourguestsarrive,ifyouwillbeservingbuffetstyle,besuretohavetheservingareaclearedandreadytogo.Ifanyofyourguestswillbebringinga slow cooker, have an extension cord plugged in and at the ready (slowcookersalwayshaveshortcords).•Writethenamesofallthedishesthatwillbeservedonsmallcardsfoldedliketents,soyourguestswillknowwhatthey’reservingthemselves.Itwouldalsobe helpful to label those dishes that are vegetarian or vegan or to indicateitems that contain ingredients that might be problematic for some of yourguests (for example, dairy products, wheat products, nuts). For yourconvenience,we'veprovided attractive tear-out tabletop tents in thebackofthisbookforthispurpose.•Beforeyourguestsarrive,turnyourovenonlowand,ifyouhaveone,turnonyourwarmingdrawersoyoucankeephot foodshotwhileyouenjoyapre-mealcocktailandnibble.•Inaperfectworld,itwouldbewonderfultohandyourpotluckersbackcleandishes to takehome. If that’snotpossible, at thevery least be sure to rinsedishesouttoavoidamessyridehome.
WHENYOURPOTLUCKISAPICNIC
Picnics require an extra level of planning, because youmust bring everythingyouneedwithyou—plates,utensils,cups,charcoal,lighterfluid,aportablegrillif your picnic location doesn’t have one, utensils for cooking and serving,platters, and muchmore. Antibacterial gel is also a good idea, particularly ifyourhandscome intocontactwith rawmeat.So isbugspray—nothingputsadamperonapicnicquickerthanbeingattackedbymosquitoes.Ifyou’regoingtobepicnickinginaspotwithnorunningwater,youalsomightwanttocarryinseveralgallonsofwater.Ifyou’repicnickingoutonalawn,you’llwanttobringeitherablanketorfoldingchairs.
PicnickinginStyleApicniccanbeascasualorasstylishasyouwantittobe.Thereisawonderfulhistoryofdiningoutdoors inelegance,whenpeopleofmeanswouldhavetablesandchairssetup inbucolic environsandenjoya selectionofdelicacies thathadbeenpacked intobaskets forthem.Thosedaysmaybegone,but it’snot thatdifficult tore-create the feeling.Thereareall
sorts of lightweight collapsible chairs and tables availablenow that are easy to transport.Andnothingmakesapicnicmorespecialthanenjoyingyourfoodservedonarealplateandsippingacoldglassofwinefromarealglass.Tomaketransportingyourplates,utensils,andglasses to the picnic location of your choice easier, check the Internet for the numerouspicnicbackpacksnowavailable,aswellasothersortsofcarriers.
PicnicChickenSaladwithMapleVinaigrette
SpicedKielbasaandSummerFruitKabobs
Anddon’t forget clean-up:Unless the area is equippedwithgarbage cans andrecyclingbins,you’vegottocarryeverythingbackoutwithyou,sobesuretobringgarbagebags,aswellaspapertowelsandhandwipestodealwithspills,sticky barbecue hands, and charcoal smudges. Take the time to think it allthrough systematically—there is nothing worse than getting to a location,unpacking, settling in, and then realizing you haven’t gotmatches, or a cork.screw,oraspatulatoflipthosesizzlingburgers.
Onceyou’vegotyourmenuandyoursupplieslist,youcandivvyeverythingupbetween your guests. For a pre-concert picnic, you might want to go a littleelegantandoptforrealplates,wineglasses,andutensils. In thatcase, itmakessenseforeveryone toberesponsiblefor theirowntable-andglassware.Withabigpicnicata localpark,paperplatesandplasticcupsaremore theorderandtheycanbeassignedtosomeonetobring.
Ifyou’re throwingabigsummertimebashor family reunionparty, local state,town, and county parks often offer great facilities, whether your event is forfamily or friends.Groupings of picnic tables,multiple stand-up grills, playing
fields, and swimming areas are just some of the amenities you can takeadvantageof.Besure tocall inadvance tocheckonavailabilityandreserveaspotifpossible.
Foralargepotluckbarbecuethatisgoingtolastseveralhoursandwherethereisno available refrigeration, youwant to avoid dealingwith uncookedmeat andpoultry.Youdon’twantyourgrillmeistergoingcrazytryingtomakesureeverysingle piece of food coming off the grill is properly cooked. For that reason,main-course proteins like ribs, chops, steaks, and chicken parts should becompletely precooked at home (they can even be cooked the day before andrefrigerated),thenbroughttothepicnicforawarm-upoverthefireandafinalslatheringofbarbecuesauce.Anotetotheorganizer:Inadditiontopaperplatesand utensils, also remember to bring a big roll of heavy-duty foil. Items likechickenlegs,brisket,andribsneedtobecookedcoveredonthegrill,andpublicgrillsdon’tusuallyhavelids;you’llneedthefoiltoperformthattask.
MayoGetsaBumRap
Concerned about taking salads or sandwiches made with mayonnaise on a picnic because themayonnaisemight spoil?You’re blaming thewrong ingredient:Mayo has a clean record. Therumors began decades agowith homemademayonnaise,which contains raw eggs; commercialbrands,madewith pasteurized eggs, have a high acid content (they contain vinegar and lemonjuice) that actuallyprevents thegrowthof food-poisoningbacteria.The real culprits?Low-acidsaladingredientsandsandwichfillings,suchastuna,ham,chicken,eggs,potatoes,andmacaroni.Whenmishandled(leftunrefrigerated too long,orpreparedwithhandsorutensils thathavenotbeenwashedproperly),theycanencouragebacterialgrowth.
KEEPITCOLD(ANDSAFE)
When it comes to picnics and tailgates, keepingyour food cold is amatter ofpersonalsafetyaswellasenjoyment.Herearesometipsforensuringthatyourfoodstayschillywhentheweatherishot.
• THE COLDER THE FOOD IS BEFORE YOU PUT IT IN THECOOLER, THE LONGER YOUR SPREAD WILL STAY FRESH.Refrigeratepicnicitemsthenightbeforeanddon’tpackthecooleruntilrightbeforeleaving.• PICK UP AN EXTRA BAG OF ICE AND USE IT TO CHILL THECOOLERBEFOREPACKINGIT.Closethelidandletitchillforatleastforty-fiveminutes.Iftheiceturnsslushybythetimeyoustartpacking,tossitoutandaddfreshcubes.Thisisworthdoingevenifyouusefreezerpacks—thepackswillworkbetterbecause they’regoing intoacoldcooler.Also, ifyouwillbetransportinganythinginathermos(likeourcoldHoneydewandLimeSoup),chill thecontainerinadvance,eithersettingit inthefreezerforanhourorfillingitwithicewaterforfifteenminutes.•CONSIDERTAKINGTWOCOOLERS:ONEFORFOOD,ONEFORDRINKS. That way, perishables won’t be exposed to warm air every timesomeonegrabs a soda. If youcan toteonlyone cooler, packdessert (whichyou’ll eat last) at the bottom and the snacks you want right away (dips,cheeses,etc.)ontop.• A FULL COOLER KEEPS FOOD COLD LONGER THAN APARTIALLYEMPTYONE. Pack the top (cold air travels down) and anyemptyspotswithice,frozenjuiceboxesorwaterbottles,orfreezerpacks,orsimplyfillinthespacewithterrytowels—theynotonlyretainthecoldairbuttheyalsokeepthehotairout.•USEFREEZERPACKSEFFICIENTLY.Line thecoolerwith them, top,bottom,andsides,andtucksomeinthemiddle.•ATTHEPICNICSITE,KEEPTHECOOLERCLOSEDANDINTHESHADE.• IN GENERAL, DON’T LEAVE FOOD OUT LONGER THAN ANHOUR.
TheTailgatePotluck
Tailgating requires the same sort of attention to planning and food safety thatpicnickingdoes,butherearesomeadditionalconsiderationstokeepinmind.
•Ifyou’llbetransportinghotfoodinaninsulatedservingcarafe(likesouporawarmdrink),heatupthecontainerfirst:Fillitwithboilingwaterandletitsitfortenminutes,thendumpitoutbeforerefillingit.•Ifthemenuincludesgrilling,askwhoeverbringsthegrilltofunctionashost,witheveryonemeetingupatthatcar.Tomakefindingthecareasier,putoutawelcome mat by flying helium balloons of a particular color or hoisting apennantflag.• Make sure any raw food (chicken, burgers, fish) is double-wrapped or -baggedtopreventanycross-contaminatingspillageinthecooler.•Plantoarriveatleastthreehoursbeforethesportingeventifyou’regoingtobe cooking to allow plenty of time for set-up, food prep, the leisurelypartakingof yourpotluck, and clean-up.Tailgating is no fun if youhave towolfyourfooddown.•Bepreparedfortheweather.Ifit’sgoingtobecold,dressinlayersandbringacoupleofextrasweatersorjacketsjustincase.Haveabottleofsunblockinthecar;even if there isachill in theair, if it’sasunnydayyoucanendupwithsunburn.Andalwaysplanforrain;keepyourgearinthecarand,ifyouthinkyoumighttailgateoften,considergettingaportablecanopy.•Inadditiontotheirpotluckdish,askeveryonetobringtheirownchairs.• If you’re using a charcoal grill, bring a large disposable aluminumpan (orseveral)withyou.Dumptheusedcoalsinthepananddousethemwellwithwater(bringacoupleofgallonswithyou)beforebaggingthemupandputtingtheminthegarbage.
Like picnicking, your tailgate can be as involved, casual, even elegant as youwant it tobe,which ispartof thefun. Internet tailgatesupplysitesareagreatsourceof ideas,fromgrillsandcoolers totentsandtablestoflagpolesandfunstufflikemagneticandsuction-cupcoziesthatwillkeepyourdrinkfromslidingoffthehoodofyourcar.
•Mother’sDay•BRUNCH
MENU
FizzyCranberry-LemonadePunch
CitrusSaladwithSherryDressing
MiniCrabCakeswithLemonSauce
BroccoliandCheddarCrepes
SyrupyBanana-NutOvernightFrenchToast
CrustlessLeekandGruyèreQuiche
ChocolateNemesis
SorbetTerrinewithPlumCompote
ForMom’sdaywe’vemadethisbrunchmenuabitelegant—andabitindulgent.Insteadofofferingmimosas,theclassicbrunchcocktail,we’reservingasprightlycranberry-lemonadepunchthatcanbeenjoyedwithorwithoutalcohol.Minicrabcakesstartthefestivitiesoffright.Theyare
followedbyagenerousbuffetofbrunchfavorites—crepes,Frenchtoast,andquiche—aswellasarefreshingfruitsaladtobalancetherichnessoftheotherdishes.Ifyoulike,addaplateofbaconorbreakfastsausages.Finally,Momgetstopickbetweentwolusciousdesserts—adeep,darkchocolatecakeoran
eye-catchingsorbetterrine—orenjoythemboth!Afterall,it’sherday.
FIZZYCRANBERRY-LEMONADEPUNCHTOTALTIME15minutes·MAKES9cupsor12servings
4cupscranberry-juicecocktail,chilled1container(6ounces)frozenlemonadeconcentrate,thawed1bottle(1liter)plainseltzerorclubsoda,chilledicecubes(optional)1smallorange,cutinto¼-inch-thickslicesandeachslicecutinhalf
EACHSERVINGAbout 81 calories, 0g protein, 21g carbohydrate, 0g fat, 0g fiber, 0mgcholesterol,23mgsodium
Thispunchiswonderfullyversatile.It’sasatisfyingquencherasis,butyoucanalsohavevodkaanddarkrumavailable forgrown-upguests to spiketheirglasses,iftheylike.
1 In large pitcher, stir cranberry-juice cocktail and lemonade concentrate untilblended.2Stirinseltzerandicecubes,ifyoulike.Addorangeslicesandserve.
POTLUCKPREPPreparethepunchthroughstep1andtransportinacoveredcontainer,alongwithaliterofseltzerandtheorangeslices,storedinazip-tightplasticbag.Transferthepunchtoapitcheratthepotluck,addseltzer,icecubes,ifusing,andorangeslices,andstartserving.
CITRUSSALADWITHSHERRYDRESSINGTOTALTIME30minutes·MAKES12side-dishservings
SherryDressing¼cupdrysherry2tablespoonsredwinevinegar2teaspoonsDijonmustard½teaspoonsalt¼teaspooncoarselygroundblackpepper¼cupoliveoil
CitrusSalad2largeGrannySmithapples,coredandcutintopaper-thinslices4largenaveloranges2largepinkgrapefruit2buncheswatercress(4ounceseach),toughstemstrimmed
EACHSERVINGAbout109calories,2gprotein,16gcarbohydrate,5gtotalfat(1gsaturated),3g fiber, 0mg cholesterol, 127mg sodium A splash of sherry gives thisrefreshingfruitsaladanaddedlayerofcomplexity.
1Preparedressing:Inlargebowl,withwirewhisk,mixsherry,vinegar,mustard,salt,andpepper.Inthin,steadystream,whiskinoiluntilblended.2Addappleslicestodressinginbowlandtosstocoat.Cutpeelandwhitepithfromorangesandgrapefruit.Holdingorangesandgrapefruitoversmallbowltocatch juice, cut out sections from between membranes. (If you like, squeezejuicefrommembranesandreserveforanotheruse.)Addorangeandgrapefruitsectionstodressinginbowl;tosstocoat.3 Arrange watercress on platter. Spoon fruit mixture and dressing overwatercress.
POTLUCK PREP Transport apples, oranges, and grapefruit tossed with thedressing in an airtight container or zip-tight plastic bag, and the washed andtrimmedwatercressinanotherplasticbag.Bringservingplatterandtongs.Right
beforeserving,arrangewatercressonplatterandspoonfruitanddressingoverit.
MINICRABCAKESWITHLEMONSAUCEACTIVETIME25minutes·TOTALTIME40minutespluschilling
MAKES50minicrabcakes2tablespoonsbutterormargarine1smallonion,finelychopped
½redpepper,finelychopped1stalkcelery,finelychopped¼cuplightmayonnaise1tablespoonsourcream2teaspoonsgrainyDijonmustard½teaspoonfreshlygratedlemonpeel¼teaspoonsalt teaspoongroundredpepper(cayenne)1poundlumpcrabmeat,pickedover1cupfreshbreadcrumbs
(about2slicesbread)
LemonSauce¼cuplightmayonnaise¼cupsourcream1teaspoonfreshlygratedlemonpeel1tablespoonfreshlemonjuicepinchsaltpinchgroundredpepper(cayenne)EACHCRABCAKEWITHSAUCEAbout28calories,2gprotein,1gcarbohydrate,2gtotalfat(1gsaturated),0gfiber,12mgcholesterol,71mgsodiumMom is going to love these tasty little mouthfuls. The beauty is they can be preparedcompletelyaheadoftimethenputintheovenbrieflytoreheat.Besuretoarriveinplentyoftimetogetthemreheatedbeforetheotherguestsstartcoming!
1 In10-inchskillet,meltbutterovermediumheat.Addonion,redpepper,andcelery.Cook until vegetables are tender, about 10minutes, stirring frequently.Letcool.2 In largebowl,stirvegetables,mayonnaise,sourcream,mustard, lemonpeel,salt,andgroundredpepperuntilblended;stirincrabmeatandbreadcrumbsjustuntilmixed.Coverandrefrigerate30minutes.3 Meanwhile, prepare sauce: In small bowl, stir together mayonnaise, sourcream, lemonpeelandjuice,salt,andgroundredpepperuntilblended.Makesabout½cup.Coverandrefrigerateuntilreadytoserve.4Preheatovento400°F.Lightlygrease2cookiesheets.Dropleveltablespoonsofchilledcrabmixture,pressinglightly,ontopreparedcookiesheets.Bakeuntil
goldenbrown,about15minutes.5Topeachcrabcakewithabout½teaspoonlemonsauce.Servehot.
POTLUCK PREP You can prepare these up to several hours ahead andrefrigerate after baking. Transport them on their baking sheets, covered withplasticwrap,withthelemonsauceinasmallairtightcontainer;bringaservingplatter.Haveyourhostpreheattheovenforyouandpopthemintoheatthroughagain,about10minutes.Transfer thecrabcakes to theplatter, topeachwithalittledollopoflemonsauce,andsetoutforguests.
BROCCOLIANDCHEDDARCREPESACTIVETIME45minutes·TOTALTIME1hourpluschilling
MAKES12crepes
3largeeggs
cupall-purposeflour
3cupsreduced-fat(2%)milk4tablespoonsbutterormargarine,meltedteaspoonsalt
1smallredonion,sliced
2tablespoonscornstarch2packages(10ounceseach)frozenchoppedbroccoli,thawed¼teaspooncoarselygroundblackpepper1package(8ounces)shreddedsharpCheddarcheese(2cups)¼cuplooselypackedfreshparsleyleaves,chopped
EACHCREPEAbout 210, 10g protein, 13g carbohydrate, 12g total fat (6g saturated), 2gfiber,78mgcholesterol,362mgsodium
Don’tlettheideaofmakingcrepesfromscratchputyouoffpreparingthisdish. Crepes are very simple to cook and, even better, they can bemadeaheadandreheatedwhenyouneedthem.
1 In blender, combine eggs, flour, 1½ cupsmilk, 2 tablespoons butter, and½teaspoon salt. Cover and blend until smooth, scraping down sides of blenderoccasionally. Transfer batter tomedium bowl; cover and refrigerate at least 1hourorovernighttoallowflourtoabsorbliquid.
2Lightlybrush10-inchnonstickskilletwithsomemeltedbutterandheatovermediumheat 1minute.Withwirewhisk, thoroughlymixbatter toblendwell.Pour scant ¼ cup batter into skillet; tilt pan to coat bottom completely withbatter. Cook crepe until top is dry and set and underside is lightly browned,about 2 minutes. With spatula, loosen edge of crepe; turn over. Cook untilsecondsideisbrowned,30secondsto1minute.3 Slip crepe onto waxed paper. Repeat with remaining batter, brushing panlightlywithbutterbeforecookingeachcrepeandstackingcrepesbetweenlayersofwaxedpaper.Youshouldhaveatleast12crepes.Thecrepeswillkeep,tightlywrappedinplastic,inrefrigeratorupto2days.4Meanwhile,preheatovento400°F.5In12-inchnonstickskillet,heatremainingtablespoonbutterovermediumheatuntil hot. Add onion and cook until tender and beginning to brown, 6 to 8minutes,stirringoccasionally.Incup,stirtogethercornstarchandremaining1½cupsmilk.Toonioninskillet,addmilkmixture,broccoli,remaining¼teaspoonsalt,andpepper.Heattoboiling;boil1minute.Removeskilletfromheat;stirin1½cupsCheddar.6 Place crepes on surface; spreadgenerous¼ cupbroccolimixture onhalf ofeachcrepe.Startingfromsidewithbroccoli,rollupcrepesandplace,seamsidedown,inshallow2-quartglassorceramicbakingdish.Sprinklewithremaining½cupCheddar.7 Bake until cheese melts and crepes are heated through, about 15 minutes.Sprinklewithparsley.
POTLUCK PREP Depending on your host’s preference, you can eitherassemblethedishrightbeforearrivingandheatitthroughatthepotluckbeforeservingor bake it at homeand transport it to thepotluck in an insulated foodcarrier.Eitherway,bringtheparsleyinasmallzip-tightplasticbagandgarnishthecrepesrightbeforeserving.
SYRUPYBANANA-NUTOVERNIGHTFRENCHTOAST
ACTIVETIME20minutes·TOTALTIME65minutespluschillingandstanding
MAKES8main-dishservings
6tablespoonsbutterormargarine1½cupspackedbrownsugar5largeripebananas,cutdiagonallyinto½-inch-thickslices;or3to4veryripepearsorpeaches(about1½pounds),sliced;or1cupdriedcherries,cranberries,orraisins1longloaf(12ounces)FrenchorItalianbread,cutcrosswiseinto1-inch-thickslices6largeeggs2cupsmilk2teaspoonsvanillaextract
1teaspoongroundcinnamon½cupslicedalmondsorcoarselychoppedwalnutsorpecans
EACHSERVINGAbout 570 calories, 13g protein, 89g carbohydrate, 20g total fat (11gsaturated),5gfiber,191mgcholesterol,465mgsodium
Thisistheperfectdishforthehosttoassigntoherself.Putittogetherthenightbefore,thenpopitintotheovenbeforeguestsstartarriving.
1 In microwave-safe small bowl, heat butter in microwave oven on High 1minute or until melted. Stir brown sugar into butter until moistened. Withfingertips,presssugarmixtureoverbottomof13"by9"bakingdish.(It’sfineifmixturedoesnotcoverbottom.)Spreadfreshordriedfruitoversugarmixture;
topwithbreadslices.2 In large bowl, with wire whisk, beat eggs; whisk in milk, vanilla, andcinnamon.Slowlypourmilkmixtureoverbread;pressbreaddowntoabsorbeggmixture. Sprinklewith nuts.Coverwith plasticwrap and refrigerate at least 2hoursorovernight.3 Preheat oven to 350°F. Remove plastic wrap from baking dish. Bake untilbread is golden brown and knife inserted in center comes out clean, 45 to 50minutes.Letstand10minutesbeforeserving.
POTLUCKPREPBakerightbefore leaving.Coverwithfoiland transport inaninsulatedfoodcarrier.Don’tallowbakingdishtostandbeforeputtingitinthecarrier;itwilllosetoomuchheat.
CRUSTLESSLEEKANDGRUYÈREQUICHEACTIVETIME20minutes·TOTALTIME50minutes·MAKES8main-
dishservings
1poundleeks(about3medium)
1tablespoonoliveoil½teaspoonsalt
6largeeggs2½cupswholemilk
1tablespooncornstarch¼teaspooncoarselygroundblackpepper4ouncesGruyèrecheese,shredded(1cup)
EACHSERVINGAbout195calories,12gprotein,8gcarbohydrate,13gtotalfat(6gsaturated),1gfiber,185mgcholesterol,280mgsodium
Aquichewithoutacrust?Don’tworry—thedelicatecustard is so smoothandtasty,you’llnevermissthepastry.
1Preheatoven to350°F.Grease10-inchquichedishor9½-inchdeep-dishpieplate.2 Cut off roots and trim dark green tops from leeks.Discard any tough outerleaves.Cuteachleeklengthwiseinhalf,thencrosswiseinto¼-inch-thickslices.Rinse leeks thoroughly in large bowl of coldwater, swishing to remove sand.Withhands,transferleekstocolandertodrain,leavingsandinbottomofbowl.
Repeatprocess,changingwaterseveral times,untilallsandis removed.Shakecolanderseveraltimestoremoveexcesswaterfromleeks.3In12-inchnonstickskillet,heatoilovermediumheat1minute.Addleeksand¼ teaspoon salt; cook until leeks are tender and browned, 12 to 14 minutes,stirringfrequently.Transferleekstopreparedquichedishandspreadevenly.4Meanwhile, inbowl,withwirewhisk,beateggs,milk,cornstarch,remaining½teaspoonsalt,andpepperuntilwellblended.Poureggmixtureoverleeksindish.SprinklewithGruyère.5Bakequicheuntilknifeinsertedincentercomesoutclean,30to35minutes.Coolonwirerackfor5minutes.
POTLUCKPREPBakerightbeforeleaving.Removefromoven;covertightlywithfoil.Transportinaninsulatedfoodcarrier.
CHOCOLATENEMESISACTIVETIME35minutes·TOTALTIME65minutespluscoolingand
chillingMAKES16servings
½cupwater1cupsugar1poundgood-qualitybittersweetchocolate,chopped1cupunsaltedbutter(2sticks),cutup7largeeggs,atroomtemperaturesoftlywhippedcreamorcrèmefra chefreshraspberriesforgarnish
EACHSERVINGAbout345calories,5gprotein,22gcarbohydrate,27gtotalfat(15gsaturatedfat),1gfiber,125mgcholesterol,45mgsodium
Thiscakeischocolateheaven.
1Preheatovento325°F.Greasebottomandsideof9-inchspringformpan.Linebottomofpanwithparchmentpaper.Dust sidesofpanwith flour.Setpanonwidesheetofheavy-dutyfoilandtightlywrapfoilupoutsideofpantopreventwaterfromseepinginduringbaking.2In4-quartsaucepan,heatwaterand½cupsugarovermedium-highheatuntilsugar completely dissolves, stirring occasionally. Add chocolate and butter tomixture in saucepan; stir constantlyuntilmelted.Removepan fromheat; coolchocolatemixtureslightly,about30minutes.3Meanwhile,inlargebowl,withmixeronhighspeed,beateggswithremaining½cupsugaruntilmixturethickensandtriplesinvolume,6to8minutes.Withrubber spatula, foldwarmchocolatemixture intoeggmixtureuntil completelyblended.4Pourbatterintopreparedspringformpan;placeinlarge(17"by11½")roastingpanandsetonovenrack.Pourenoughboilingwaterintoroastingpantocome
halfwayupsideofspringformpan.5 Bake cake until edge begins to set and a thin crust forms on top, 30 to 35minutes.Carefully remove springformpan fromwater bath and place onwirerack.Coolcaketoroomtemperature.Coverandrefrigerateovernight.6About30minutesbeforeserving,runsharpknifearoundedgeofpantoloosencake; remove foil and side of pan. Invert cake onto waxed paper; peel offparchment.Turncakerightsideupontoplatter.Servewithwhippedcreamandberries.
POTLUCKPREPPreparecakethedaybefore;transportinitsspringformpan,alongwithaservingplate,theberries,andwhippedcreamorcrèmefra cheinanairtightcontainer.Atpotluck,removecakeasinstructedinstep6,cutintoslices,and,rightbeforeserving,setoutberriesandwhippedcreamsoguestscanservethemselves.
SORBETTERRINEWITHPLUMCOMPOTETOTALTIME35minutesplusfreezing·MAKES12servings
SorbetTerrine
1pintmangosorbet
cupamaretticookiecrumbs1pintchocolate-chipicecream1pintraspberrysorbet
PlumCompote1½poundsripeplums(about6),pittedandcutintowedges¼cupsugar1tablespoonfreshlemonjuice
EACHSERVINGTERRINEAbout170calories,2gprotein,32gcarbohydrate,4gtotalfat(2gsaturated),1gfiber,8mgcholesterol,20mgsodium
TheicyfruitflavorsofthisbeautifulfrozendessertareadeliciousfoiltotheindulgentrichnessofChocolateNemesis.
1 Prepare terrine:Removemango sorbet from freezer; let stand10minutes tosoftenslightly.2Meanwhile, line 8½" by 4¼"metal loaf panwith plasticwrap, lettingwrapextend over sides and ends. Spreadmango sorbet in prepared pan in an evenlayer.Sprinklewithhalfofcookiecrumbs.Freezeuntilsorbetisfirm,about30minutes.
3Repeatwith softened ice creamand remaining cookie crumbs; returnpan tofreezerforabout30minutes.4Topwithsoftenedraspberrysorbet,thenwrapterrinewithplasticwrap;freezeovernight.5.Meanwhile, prepare compote: In food processor with knife blade attached,pulseplumsuntilchopped.In3-quartsaucepan,combineplumsandsugar;heattoboilingoverhighheat,stirring.Reduceheattomedium-lowandsimmeruntilplumssoftenandsaucethickens,about20minutes,stirringoften.Stirinlemonjuice.Coverand refrigerateat least2hoursorup to1week.Makesabout1¾cups.6Toserve,unwrapterrineandinvertontoplatter;discardplastic.Withkniferununderhotwater,sliceterrine.Servewithcompote.
EACHTABLESPOONCOMPOTEAbout 20 calories, 0g protein, 5g carbohydrate, 0g fat, 0g fiber, 0mgcholesterol,0mgsodium
POTLUCK PREP To avoid any disastrous melting, this recipe should bepreparedbythehostorassignedtoaguestwholiveswithintenminutesofthepotluck. Prepare terrine and compote several days before. Transport terrine inloaf pan set in ice in a cooler and the compote in an airtight container; bringservingplatterandsmallservingdishforcompote.Keepterrineinfreezeruntilservingtime.Rightbeforeserving,unmoldandsliceasdirectedinstep6.
•Potluck•PATIOPARTY
MENU
SimpleSangria
ChickenandBeefSaté
Three-BeanandCornSalad
ShrimpwithAsianBarbecueSauce
SpicedKielbasaandSummerFruitKabobs
ScallopandCherryTomatoSkewers
GrasshopperCake
Makeyourinauguralbarbecueapotluck!Kabobsarethethemehere.Askyourgueststobringtheircontributionsalreadyskeweredandgrillready,withthebastingordippingsauceinasmallcontainer.Theshrimpskewersare
servedoverabedofromaine;foryourotherkabobofferings,preparealargeplatterofrice(basmatiorjasminericewouldbeanicechoice)andservethekabobsmoundedaroundit(minustheskewers)soyourdinerscantakewhattheylike.OurThree-BeanandCornSaladroundsoutthemeal.Thefruit-filledsangriaannouncesthatsummerishere,andGrasshopperCake,a
deliciouscombinationofmintandchocolate,endsthemealonarefreshingnote.
SIMPLESANGRIATOTALTIME10minutespluschilling·MAKES12servings1bottle(1½
liters)redwine
1½cupsfreshorangejuicecupbrandy cupsugar2nectarines,pittedandcutintowedges
1orange,cutinhalf,thensliced
1lemon,sliced1Kirby(pickling)cucumber,sliced
3cupsseltzerorclubsoda,chilled
icecubes
EACHSERVINGAbout 160 calories, 1g protein, 16g carbohydrate, 0g fat, 1g fiber, 0mgcholesterol,20mgsodiumBesuretoladleapieceoffruitortwointoeachcupasyouserveit.
1 In 3-to 4-quart pitcher, combine wine, orange juice, brandy, and sugar; stiruntilsugardissolves.2Stir infruitandcucumber.Coverandrefrigerateuntilwellchilled,at least3hoursorovernight.3Toserve,stirseltzerintopitcher.Fillglasseswithiceandpoursangria.
POTLUCKPREPPreparetherecipethroughstep2inadvanceenoughtoallowproperchilling.Transportinacoveredpitcher,alongwithaliterbottleofseltzer.Addseltzerrightbeforeserving.
CHICKENANDBEEFSATÉACTIVETIME45minutes·TOTALTIME1hourplusmarinating
MAKES6main-dishservings
Saté1poundchicken-breastcutlets1(1-inch-thick)bonelessbeeftopsirloinsteak(about1¼pounds)2largelimes¼cupsoysauce1tablespoongrated,peeledfreshginger2teaspoonssugar2garliccloves,crushedwithgarlicpress24(10-inch)woodenskewers
EACHSERVINGAbout250calories,40gprotein,2gcarbohydrate,8gtotalfat(3gsaturated),0gfiber,103mgcholesterol,435mgsodium
Saté is the perfect appetizer for a kabob-themed get-together. The thinlysliced chicken and beef get nice and charry over the fire, and theaccompanyingrelishandpeanutsauceprovideevenmoreflavor.
1Preparesaté:slicechickencutletslengthwiseinto¾-inch-widestrips;placeinmediumbowl.2Holdingknifealmostparalleltocuttingsurface,slicesteakcrosswiseintothinstrips;placeinanotherbowl.3Fromlimes,grate2teaspoonspeelandsqueeze2tablespoonsjuice.4Insmallbowl,withfork,mixlimepeelandjuice,soysauce,ginger,sugar,andgarlic. Stir half of soy-sauce mixture into chicken. Stir remaining soy-saucemixtureintobeef.Coverandrefrigeratebothbowls30minutestomarinate.5 Soak wooden skewers in water 20 minutes.Meanwhile, prepare CucumberRelish: Inmediumbowl,with spoon,mix cucumbers, vinegar, onion, oil, andcrushedredpepper.Makesabout2½cups.
6Preparepeanut sauce: Inmediumbowl,withwirewhisk,mixpeanutbutter,hotwater, vinegar, soy sauce,molasses, and crushed red pepper until smooth.Makesabout cup.7 Thread chicken strips and beef strips separately on wooden skewers,accordion-style.8Prepareoutdoorgrillfordirectgrillingovermediumheat.9 Place skewers on hot grill rack and grill until just cooked through, 3 to 7minutes,turningonce.10ServeskewerswithSpicyPeanutSauceandCucumberRelish.
CucumberRelish4mediumKirby(pickling)cucumbers(4ounceseach),diced¼cupseasonedricevinegar2tablespoonsdicedredonion1tablespoonvegetableoil¼teaspooncrushedredpepper
EACH¼CUPRELISHAbout30calories,0gprotein,4gcarbohydrate,1gtotalfat(0gsaturated),0gfiber,0mgcholesterol,160mgsodium
SpicyPeanutSauce¼cupcreamypeanutbutter¼cupveryhotwater4teaspoonsseasonedricevinegar1tablespoonsoysauce1tablespoonlight(mild)molassesteaspooncrushedredpepper
EACHTABLESPOONSAUCEAbout 45 calories, 2g protein, 3g carbohydrate, 3g total fat (1g saturated),0.5gfiber,0mgcholesterol,170mgsodium
POTLUCKPREPTransportthreadedskewers,readyforthegrill,inacoolerinzip-tight plastic bags, one for the chicken skewers, one for the beef skewers.(Youmightwanttodoublebagthemtopreventanyleaks.)Transportrelishandpeanutsauceinseparateairtightcontainers.Alsobringaservingplatterthatwillaccommodatecookedskewers,plusservingbowlsforrelishandsauce.
THREE-BEANANDCORNSALADTOTALTIME35minutespluschilling·MAKES7cupsor12side-dish
servings1¾teaspoonssalt
12ouncesgreenand/orwaxbeans, trimmedandcut into1-inchpieces1smallshallot, finelychopped¼cupoliveoil3tablespoonsfreshlimejuice(from2limes)2tablespoonswhitewinevinegar2tablespoonshoney1tablespoonchoppedfreshtarragonleaves
1tablespoonDijonmustard¼teaspoonblackpepper1 can (15 to 19 ounces) red kidney beans, rinsed anddrained 1 can (15 to 19 ounces) cannellini beans,rinsedanddrained1 cupsfreshcornkernels(from3to4ears)1mediumredpepper,cutinto½-inchpieces
EACHSERVINGAbout160calories,5gprotein,24gcarbohydrate,5gtotalfat(1gsaturated),6gfiber,0mgcholesterol,315mgsodiumThisisatastytwistonbeansalad,adding tender-crisp green beans and summer-fresh corn, tossed with avibrantdressingoflimejuice,Dijon,honey,andtarragon.
1In2-quartsaucepan,heat1inchwaterwith1teaspoonsalttoboilingoverhighheat. Add green beans; heat to boiling. Reduce heat to medium-low; simmeruntilbeansaretender-crisp,about5minutes.2While green beans are cooking, prepare dressing: In small bowl, with wirewhisk,mixshallot,oil,limejuice,vinegar,honey,tarragon,mustard,remaining¾teaspoonsalt,andblackpepperuntilblended.3Draingreenbeans.Rinsewithcoldrunningwatertostopcooking;drainagain.Transferbeanstolargeservingbowl.Addcannedbeans,corn,andredpeppertobowl.4Adddressingtobeanmixture;tossuntilevenlycoated.Coverandrefrigerateatleast1hourtoblendflavorsorupto8hours.
POTLUCK PREP Prepare in advance for proper chilling. Transport in acoveredservingbowl.
SHRIMPWITHASIANBARBECUESAUCETOTALTIME20minutes·MAKES4main-dishservings
cuphoisinsauce
3tablespoonsketchup1½teaspoonsgrated,peeledfreshginger¼teaspoonChinesefive-spicepowder2tablespoonsricevinegar
2tablespoonswater1¼poundslargeshrimp,shelledanddeveinedwithtailpartofshellleftonifyoulike4(10-to12-inch)skewersromainelettuceleaves
EACHSERVINGAbout185calories,25gprotein,13gcarbohydrate,3gtotalfat(1gsaturated),1gfiber,175mgcholesterol,540mgsodium
Hoisin sauce is tasty on its own, but here its flavor is enhancedwith theadditionoffreshgingerandfive-spicepowder.Ifusingwoodenorbambooskewers,soaktheminwateratleast20minutesfirst.
1 In small bowl, stir hoisin sauce, ketchup, ginger, five-spice powder, and 1tablespoonvinegar tomakebarbecue sauce.Remove¼cupbarbecue sauce toramekin;stirinwaterandremaining1tablespoonvinegarandreservetouseasdippingsauce.2 Thread shrimp tightly on skewers. Brush shrimpwith some barbecue saucefrombowl.3Lightlygreasegrillrack.Prepareoutdoorgrillfordirectgrillingovermedium
heat.4Placeshrimponhotgrillrackandcook2minutes.Brushwithsomebarbecuesauce;turnandbrushwithremainingsaucefrombowlandgrilluntilshrimpturnopaquethroughout,1to2minuteslonger.5 Arrange romaine on platter. Serve shrimp on skewers over romaine withreserveddippingsauce.
POTLUCKPREPTransportthreadedskewers,readyforthegrill,inacoolerinazip-tightplasticbag(youmightwanttodoublebagtopreventanyleaking)andthetwosaucesinairtightcontainers.Separatetheromaineintoleaves,wash,patdry, and place in a plastic bag.Also bring a serving platter and small servingbowlforthedippingsauce.
SPICEDKIELBASAANDSUMMERFRUITKABOBS
ACTIVETIME10minutes·TOTALTIME16minutesMAKES4to6main-dishservings
1package(16ounces)lightkielbasaorothersmokedsausage,cutinto1-inchchunks3apricots,pittedandcutintoquarters2ripeplumsorpeaches,pittedandcutinto1-inchchunks4to6(10-inch)metalskewers3tablespoonssweetorangemarmalade
1tablespoonChinesefive-spicepowder
EACHSERVINGAbout340calories,17gprotein,22gcarbohydrate,22gfat(8gsaturated),2gfiber,76mgcholesterol,1,032mgsodium
Ifyouhaven’ttriedfruitonthegrill,you’reinforatreat.Theheatofthefirecaramelizesthenaturalsugarsintheapricotsandplums,makingthemaperfectpartnerfortherichsmokytasteofthesausage.
1Alternatelythreadkielbasa,apricots,andplumsontoskewers.Incup,combinemarmaladeandfive-spicepowder.2Prepareoutdoorgrillforcovereddirectgrillingovermediumheat.3Placeskewersonhotgrillrack.Covergrillandcookuntilkielbasabrownsandfruitcharsslightly,about5minutes,turningskewersoccasionally.Uncovergrill.Brush marmalade mixture all over kielbasa and fruit. Cook 1 to 2 minuteslonger,turningoccasionally.
POTLUCKPREPTransportthreadedskewers,readyforthegrill,inacoolerinazip-tightplasticbagandthemarmaladeglazeinasmallairtightcontainer.
SCALLOPANDCHERRYTOMATOSKEWERSTOTALTIME25minutes·MAKES4main-dishservings
8(8-inch)woodenskewers1lemon2tablespoonsoliveoil
2tablespoonsDijonmustard
teaspoonsalt
24cherrytomatoes16largeseascallops(1¼pounds)
EACHSERVINGAbout215calories,25gprotein,9gcarbohydrate,9gtotalfat(1gsaturated),1gfiber,47mgcholesterol,355mgsodium
Keepacloseeyeonthescallopsastheycook.Removefromgrillassoonasthey’reopaqueallthewaythroughorthey’llbecomerubbery.
1Soakskewersinhotwateratleast20minutes.2Meanwhile, from lemon, grate 1½ teaspoons peel and squeeze 1 tablespoonjuice. In small bowl, whisk lemon peel and juice, oil, mustard, and salt untilblended;setaside.3Thread3 tomatoesand2 scallopsalternatelyoneach skewer,beginningandendingwithtomatoes.4Prepareoutdoorgrillfordirectgrillingovermediumheat.5Brushscallopsand tomatoeswithhalfofmustardmixture;placeonhotgrillrack.Cook7to9minutes,turningseveraltimes.Brushwithremainingmustard
mixture and cook until scallops just turn opaque throughout, about 5minuteslonger.
POTLUCKPREPTransportthreadedskewers,readyforthegrill,inacoolerinazip-tightplasticbagandthemustardglazeinasmallairtightcontainer.
GRASSHOPPERCAKEACTIVETIME50minutes·TOTALTIME65minutespluscooling·
MAKES12servings
1cupall-purposeflour½cupunsweetenedcocoa¼teaspoonsalt½cupbutterormargarine(1stick),softened1¼cupsplus1tablespoonsugar
3largeeggs20crèmedementhethinmints(from4.67-ouncepackage)1½cupsheavyorwhippingcream
EACHSERVINGAbout 360 calories, 4g protein, 36g carbohydrate, 24g total fat (15gsaturated),1gfiber,116mgcholesterol,165mgsodium
This icebox cakewillhaveguests clamoring for the recipe.Cold from therefrigerator, it will cool and refresh with its light whipped cream fillingspikedwiththeunexpectedadditionofmint.
1Preheatovento350°F.Grease15½"by10½"jelly-rollpan; linewithwaxedpaper.Onanothersheetofwaxedpaper,combineflour,cocoa,andsalt.2 In large bowl,withmixer on low speed, beat butter and1¼cups sugar justuntil blended. Increase speed to high; beat until mixture is light and creamy,about 3minutes, frequently scraping down bowl with rubber spatula. Reducespeedtolow;addeggs,1atatime,beatingwellaftereachaddition.Addflourmixture;beatjustuntilcombined,occasionallyscrapingbowl.3Pourbatterintopreparedpanandspreadevenly.Bakeuntiltoothpickinsertedin center comes out clean, 15 to 18minutes.Cool cake completely in pan on
wirerack,about40minutes.4 Meanwhile, with vegetable peeler, shave a long side of each thin mintlengthwise to equal½cupcurls. (Youcanonly shaveabouthalfof eachmintbefore itbreaks.)Reservecurls forsprinklingon topofassembledcake.Chopbrokenpiecesandsetasideforuseinfilling(youwillhaveabout cupchoppedmints).5Withsmallknife,loosencakesidesfromwaxedpaper;invertcakeontocuttingboard.Carefullyremovewaxedpaper.Withsharpknife,trim¼inchfromeachside of cake. Cut cake crosswise into 3 equal rectangles (about 9½" by 4½"each).6 Inmediumbowl,withmixeronmediumspeed,beatcreamandremaining1tablespoonsugaruntilstiffpeaksform.Withrubberspatula,gentlyfoldchoppedmintsintowhippedcream.7 Place 1 cake rectangle on serving plate; topwith 1 generous cupwhipped-creammixtureandspreadevenly.Repeat2timeswithremainingcakeandcreammixture.Sprinkletopwithreservedmintcurls.Coverandrefrigeratecakeifnotservingrightaway.
POTLUCK PREP Transport cake in cake carrier. If traveling any distance,carryinacooler.Keeprefrigerateduntiltimetoserve.
•FamilyReunion•PICNIC
MENU
TortillaSpirals
StuffedEggs
BlackBeanDip
CampfireCornwithHerbButter
SweetandTangyBarbecueChicken
BrisketwithChunkyBarbecueSauce
RibsSupreme
CreamyCucumber-DillSalad
AntipastoSalad
ChunkyGreekSalad
S'moreBars
PeanutButterandJellyBars
Thispicnicintheparkpullsoutallthestopsforagalagatheringoftheextendedfamily.Tofeedyourcrowd,weofferadiverseselectionof
appetizerstoquellanyhungerpainswhilethegrillsaregettingfiredup,aswellasayummychoiceofsidesalads.S’moresBarsandPB&JBarsofferasweetfinishforkidsandgrown-upsalike.Fortipsonplanning,seeWhen
YourPotluckisaPicnic.
TORTILLASPIRALSTOTALTIME35minutespluschilling·MAKES144spirals
SmokedSalmonFilling1½packages(8ounceseach)creamcheese,softened4ouncesthinlyslicedsmokedsalmon,chopped3tablespoonscapers,drainedandchopped¼cuplooselypackedfreshdill,chopped
DriedTomatoFilling1package(8ounces)creamcheese,softened10driedtomatohalves,packedinherb-seasonedoliveoil,drainedandchopped1container(5.2ounces)spreadablecheesewithpeppercuppackedfreshbasilleaves,chopped
8(10-inch)flourtortillas
Yougettwoforonewiththisrecipe—twodifferentfillingsfortwoflavorsofspirals—smokedsalmonanddriedtomato.
1 Prepare Smoked Salmon Filling: In medium bowl, with spoon, mix creamcheese,smokedsalmon,capers,anddilluntilblended.2PrepareDriedTomatoFilling:Inmediumbowl,combinecreamcheese,driedtomatoes,spreadablecheese,andbasiluntilblended.3 Spread each of the fillings evenly over 4 tortillas (4 with salmon, 4 withtomato).Rolleachtortillauptightly,jelly-rollfashion.Wrapeachrollinplasticwrapandrefrigerateuntilfirmenoughtoslice,atleast4hoursorovernight.4 To serve, unwrap plastic around tortilla rolls and trim ends. Cut rolls intoslightlylessthan½-inch-thickslices.
POTLUCK PREP Prepare far enough in advance to allow time for properchilling. You can either slice spirals at home and arrange them in a large
rectangular glass dish, separating each layer with waxed paper, then transferthem to serving plates at the picnic, or transport the wrapped tortillas to thepicnicalongwithacuttingboardandknifeandslice them there,whichever ismoreconvenient.Ineithercase,transportspiralsinacooler.
EACHSLICEWITHSALMONFILLINGAbout85calories,3gprotein,6gcarbohydrate,5gtotalfat(3gsaturated),0gfiber,15mgcholesterol,155mgsodium
EACHSLICEWITHTOMATOFILLINGAbout85calories,3gprotein,7gcarbohydrate,5gtotalfat(3gsaturated),0gfiber,13mgcholesterol,155mgsodium
STUFFEDEGGSACTIVETIME30minutes·TOTALTIME10minutesplusstanding
MAKES12stuffedeggs
6largeeggs¼cupmayonnaise
1tablespoonmilk
teaspoonsalt
EACHSTUFFEDEGGAbout72calories,3gprotein,0gcarbohydrate,6gtotalfat(1gsaturated),0gfiber,109mgcholesterol,82mgsodium
This is such a fun recipe—prepare all of one kind or get inspired andprepareavarietyoffillings.
1In3-quartsaucepan,placeeggsandenoughcoldwatertocoverbyatleast1inch; heat to boiling over high heat. Immediately remove saucepan from heatandcover tightly; let stand15minutes.Pouroffhotwater and runcoldwaterovereggstocool.Peeleggs.2Sliceeggslengthwiseinhalf.Gentlyremoveyolksandplaceinmediumbowl;with fork, finely mash yolks. Stir in mayonnaise, milk, and salt until evenlyblended. Egg-yolk mixture and egg whites can be covered separately andrefrigeratedupto24hours.3Placeeggwhitesinjelly-rollpanlinedwithpapertowels(topreventeggsfromrolling).Spoonegg-yolkmixtureintopastrybagfittedwithstartiporzip-tightplasticbagwithonecorner cutoff.Pipeabout1 tablespoonyolkmixture into
eachegg-whitehalf,orsimplyspoonmixture.Covereggsandrefrigerateuntilthoroughlychilled,atleast1hourandupto4hours.
Bacon-HorseradishStuffedEggs
Prepareasdirected,left,butadd2tablespoonscrumbledcrisp-cookedbaconand1tablespoonbottledwhitehorseradishtoyolkmixture.Ifnotservingrightaway,sprinkle crumbled bacon on top of stuffed eggs instead of adding to yolkmixture.
EACHSTUFFEDEGGAbout80calories,4gprotein,1gcarbohydrate,7gtotalfat(2gsaturated),0gfiber,110mgcholesterol,102mgsodium
DriedTomato–CaperStuffedEggs
Prepare asdirected, left, but add1 tablespoonplus2 teaspoons choppeddriedtomatoes packed in herb-seasoned olive oil, 1 tablespoon plus 2 teaspoonschoppeddrainedcapers,and teaspooncoarselygroundblackpepper toyolkmixture.
EACHSTUFFEDEGGAbout78calories,3gprotein,1gcarbohydrate,7gtotalfat(1gsaturated),0gfiber,109mgcholesterol,143mgsodium
Lemon-BasilStuffedEggs
Prepareasdirected, left,butadd1 tablespoonchoppedfreshbasil,¼teaspoongrated lemon peel, and ¼ teaspoon coarsely ground black pepper to yolkmixture.
EACHSTUFFEDEGGAbout73calories,3gprotein,0gcarbohydrate,6gtotalfat(1gsaturated),0gfiber,109mgcholesterol,82mgsodium
Pimiento-StuddedStuffedEggs
Prepareasdirected,left,butadd2tablespoonschoppedpimientos,2teaspoonsDijonmustard,and¼teaspoongroundredpepper(cayenne)toyolkmixture.
EACHSTUFFEDEGGAbout74calories,3gprotein,1gcarbohydrate,6gtotalfat(1gsaturated),0gfiber,109mgcholesterol,102mgsodium
POTLUCKPREP If you’re a stuffed-egg lover, we suggest you invest in adeviled egg carrier. They’rewidely available and come in a variety of styles.Whattheydoisallowyoutotransportyourstuffedeggsinacoveredcontainerdesignedtokeeptheeggsfromrollingover.Setthecarrieronfreezerpacksinacoolertotransportandbringplates(deviledeggtrays,preferably)forserving.
BLACKBEANDIPACTIVETIME5minutes·TOTALTIME8minutespluschilling·MAKES
2cups
4garliccloves,peeled1can(15to19ounces)blackbeans,rinsedanddrained2tablespoonstomatopaste
2tablespoonsoliveoil4½teaspoonsfreshlimejuice
1tablespoonwater½teaspoongroundcumin½teaspoongroundcoriander¼teaspoonsaltteaspoongroundred
pepper(cayenne)tortillachips
EACHTABLESPOONAbout18calories,1gprotein,2gcarbohydrate,1gtotalfat(0gsaturated),1gfiber,0mgcholesterol,50mgsodium
Whypurchasebeandipwhenit’ssofastandeasytomake?Youcanscalethisrecipeupasmuchasyouneedtoforthenumberofguestsyou’llhavecoming.
1 In1-quart saucepan,heat2cupswater toboilingoverhighheat.Addgarlicandcook3minutestoblanch;drain.2 In food processor with knife blade attached, combine garlic, beans, tomatopaste,oil,limejuice,1tablespoonwater,cumin,coriander,salt,andgroundred
pepper.Processuntilsmooth.3Transfertoairtightcontainer;coverandrefrigerateupto4hours.Servewithtortillachips.
POTLUCKPREPTransport in a cooler in anairtight container, alongwith aservingbowl,chips,andabowlorbasketforthechips.
CAMPFIRECORNWITHHERBBUTTERACTIVETIME:15minutesplussoaking·TOTALTIME25minutes
MAKES12side-dishservings
12mediumearscorn,withhusksandsilk12(8-inch)pieceskitchentwine2mediumshallots,minced6tablespoonsbutterormargarine,softened4tablespoonsmincedfreshparsley2teaspoonsmincedfreshtarragon2teaspoonsfreshlygratedlemonpeel
1teaspoonsalt2¼teaspoonsgroundblackpepperlimewedges(optional)
EACHSERVINGAbout140calories,3gprotein,20gcarbohydrate,7gtotalfat(4gsaturated),2gfiber,16mgcholesterol,252mgsodium
Leavingthehusksonwhenroastingcornpreventsthedelicatekernelsfromdryingout.
1Prepareoutdoorgrillfordirectgrillingovermediumheat.2Gentlypullhusksthree-fourthsofwaydownoneachearofcorn;removesilk.In largekettle,placekitchen twineandcornwithhusks.Addenoughwater tocover;letsoakforat least15minutes.(Soakinginwaterhelpskeephusksandtwinefromburningongrill.)3Meanwhile, in small bowl, stir shallot, butter, parsley, tarragon, lemon peel,salt,andpepper.Letstandat roomtemperatureup to20minutesor refrigerateovernight,ifyoulike.4Removecornandtwinefromwater;drainwell.Withpastrybrush,brusheach
earwithsomebuttermixture.Pullhusksbackupand,withtwine,tiethemattopofears.5Placecornonhotgrillrackovermediumheat.Grill,turningoccasionally,untilhusks arebrownanddryandkernels are tender, 20 to30minutes.Servewithlimewedges,ifyoulike.
POTLUCKPREPPrepareherbbutter thenightbefore theparty; transfer toasmallairtightcontainerandrefrigerate.Soakandgrillthecornattheparty.
SWEETANDTANGYBARBECUECHICKENACTIVETIME15minutes·TOTALTIME1hour30minutes·MAKES12
servingsOven-SteamedChicken
3chickens(4poundseach),eachcutintoquarters,skinremovedifyoulike1½teaspoonssalt2lemons,cutintowedges1largeonion(12ounces),cutintowedges
SweetandTangyBarbecueSauce
1tablespoonoliveoil
1largeonion(12ounces),chopped3garliccloves,crushedwithgarlicpress¼cupchilipowder1can(28ounces)tomatopuree1jar(12ounces)apricotpreserves½cupcidervinegar3tablespoonsspicybrownmustard2tablespoonsWorcestershiresauce1teaspoonsalt
EACHSERVINGBARBECUECHICKENAbout315calories,44gprotein,6gcarbohydrate,12gtotalfat(3gsaturated),0g fiber, 135mg cholesterol, 540mg sodium This bold-flavored barbecuesaucecanstanduptomostanythingyouchoosetoslatheritwith—ribs,brisket,chops.
1 Prepare chicken: Preheat oven to 425°F. Arrange chicken quarters in largeroasting pan (17" by 11½"), overlapping pieces if necessary. Sprinkle chickenwith salt; top with lemon and onion wedges. Cover roasting pan tightly withheavy-dutyfoil.Oven-steamuntiljuicesrunclearwhenthickestpartofchickenispiercedwithtipofknife,about1hourand15minutes, turningchickenoverhalfwaythroughbakingtimetoensureevencooking.Discardlemonsandonion.Refrigeratebrothforuseanotherday.Transferchickentolargeplatter;coverandrefrigerateuntilcompletelycold,atleast2hoursanduptoovernight.2 Meanwhile, prepare barbecue sauce: In5-to 6-quart saucepot, heat oil overmediumheatuntilhot.(Donotuseasmallerpan;saucebubblesupandsplattersduring cooking—the deeper the pot, the better.)Add chopped onion and cook
untiltenderandgolden,about10minutes,stirringoccasionally.Addgarlicandchili powder; cook 1 minute. Remove saucepot from heat; carefully stir intomatopuree,apricotpreserves,vinegar,mustard,Worcestershiresauce,andsalt.Heatsaucetoboilingovermedium-lowheat;cook,partiallycovered,10minutestothickenslightly,stirringoccasionally.3Transfer sauce to bowl; cover and refrigerate if not using right away.Saucewillkeepupto1weekinrefrigeratororupto2monthsinfreezer.Makesabout6cups.4Prepareoutdoorgrillforcovereddirectgrillingovermediumheat.5 Place chicken on hot grill rack; cover grill and cook 10 minutes, turningchickenoveronce.Reserve3cupsbarbecuesaucetoservewithgrilledchicken.Cookchicken,turningoveroccasionallyandfrequentlybrushingwithremainingbarbecuesauce,until chicken isheated throughandsauce isbrowned,5 to10minuteslonger.Ifnecessary,heatreservedbarbecuesaucetoservewithchicken.
POTLUCK PREP Prepare far enough in advance to allow time for properchilling; topreventany foodsafety issues, thechickenneeds tobecompletelycoldbeforeyoupackitforthepicnic.Transportitinacoolerinlargezip-tightplastic bags or a large covered rectangular glass dish. If you plan to servebarbecue sauce on the side with the chicken, heat it to boiling right beforeleavingandtransportitinthermosbottles.Bringabowltopoursomeofitintoforbasting,alongwithabastingbrush,andaservingbowlfortheremainder.If
you transport the chicken in bags, also bring a large serving platter for thefinishedchicken.
BRISKETWITHCHUNKYBARBECUESAUCEACTIVETIME35minutes·TOTALTIME4hours·MAKES12servings
Brisket1beefbrisket(4½pounds),welltrimmed1mediumonion,cutintoquarters1largecarrot,peeledandcutinto1½-inchpieces1bayleaf1teaspoonwholeblackpeppercorns¼teaspoonwholeallspiceberries
EACHSERVINGWITHOUTSAUCEAbout241calories,26gprotein,6gcarbohydrate,11gtotalfat(4gsaturated),1gfiber,81mgcholesterol,174mgsodiumYoucanserveyourbrisketsliced,forpeopletopileontotheirplates,aswesuggesthere,oryoucanchopthebrisketupandpileitontobunsforbrisketsandwiches.
1 Prepare brisket: In 8-quartDutchoven, place brisket, onionquarters, carrot,bay leaf, peppercorns, and allspice. Add enough water to cover and heat toboiling over high heat. Reduce heat; cover and simmer until meat is tender,about3hours.2Meanwhile,preparebarbecuesauce:In12-inchskillet,heatoilovermediumheat until hot. Add chopped onion and cook until tender, about 10 minutes,stirringoccasionally.Addgarlicandgingerandcook1minute,stirring.Stir incumin. Stir in tomatoes and their puree, chili sauce, vinegar, brown sugar,molasses, and dry mustard; heat to boiling over high heat. Reduce heat tomedium-high;cook5minutes,stirringoccasionally.Incup,mixcornstarchandwater until blended. Stir mixture into sauce and cook until sauce boils andthickens, 1 to 2minutes longer.Cover and refrigerate if not using right away.Makesabout4cups.3Whenbrisketisdone,transfertolargeplatter.Coverandrefrigerateuntilreadytoserve.4Prepareoutdoorgrillforcovereddirectgrillingovermediumheat.
5Placebrisketonhotgrill rack,cover,andcook10minutes.Turnbrisketandcook5minuteslonger.Spoon1cupbarbecuesauceontopofbrisketandcookuntilbrisketisheatedthrough,about5minuteslonger.(Donotturnbrisketaftertoppingwithsauce.)Transferbriskettocuttingboard.6Toserve, slicebrisket thinlyacross thegrain, transfer to servingplatter, andservewithsauce.
ChunkyBarbecueSauce
1tablespoonvegetableoil
1largeonion(12ounces),chopped3garliccloves,minced2tablespoonsminced,peeledfreshginger1teaspoongroundcumin1can(14½ounces)tomatoesinpuree,chopped,pureereserved1bottle(12ounces)chilisaucecupcidervinegar2tablespoonsbrownsugar
2tablespoonslight(mild)molasses2teaspoonsdrymustard1tablespooncornstarch2tablespoonswater
EACH¼CUPSAUCEAbout61calories,1gprotein,13gcarbohydrate,1gtotalfat(0gsaturated),1gfiber, 0mg cholesterol, 328mg sodium POTLUCK PREP Transportprecooked brisket in a cooler, wrapped in foil or in a zip-tight plastic bag.Heatbarbecuesaucetoboilingrightbeforeleavingandtransport in thermosbottles.Bringabowltopoursomesauceinforbasting,aswellasabastingbrush,andaservingbowlfortheremainder.Ifyou’renotatsomeone’shome,bringacuttingboardandchef’sknife,aswellasaservingplatter.
RIBSSUPREMEACTIVETIME15minutes·TOTALTIME1hour30minutes·MAKES6
servings
Oven-SteamedRibs4teaspoonsgrated,peeledfreshginger
2teaspoonsfreshlygratedlemonpeel¾teaspoonsalt2garliccloves,crushedwithgarlicpress4racks(1poundeach)porkbabybackribs
Secret-RecipeBarbecueSauce
1tablespoonoliveoil1large(12ounces)onion,chopped2tablespoonschopped,peeledfreshginger
3tablespoonschilipowder3garliccloves,crushedwithgarlicpress1can(8ounces)crushedpineappleinjuice1can(28ounces)crushedtomatoescupketchup
¼cupcidervinegar
3tablespoonsdarkbrownsugar3tablespoonslight(mild)molasses2teaspoonsdrymustard
1teaspoonsalt
EACHSERVINGRIBSSUPREMEAbout 615 calories, 36g protein, 16g carbohydrate, 44g total fat (16gsaturated),0gfiber,172mgcholesterol,760mgsodium
Thesecretingredientinthesecret-recipebarbecuesauceispineapple.
1Preheatovento350°F.2Incup,mixgratedginger,lemonpeel,salt,andgarlicclovesuntilcombined.Rubgingermixturealloverribs.3Placeribsinlargeroastingpan(15½"by11½"),overlappingslightly.Pour2cupsboilingwater into roastingpan.Coverpan tightlywith foil.Steamribs1hour.4Meanwhile, prepare barbecue sauce: In 5-to 6-quart saucepot, heat oil overmediumheatuntilhot.(Donotuseasmallerpot;saucebubblesupandsplattersduringcooking—thedeeperthepot,thebetter.)Addonionandchoppedginger;cookuntil onion is tender andgolden, about 10minutes, stirringoccasionally.Add chili powder; cook 1 minute, stirring. Add garlic and pineapple with itsjuice and cook 1 minute longer. Remove pot from heat. Stir in tomatoes,ketchup, vinegar, brown sugar, molasses, dry mustard, and salt. Spoon one-fourthofsauceintoblender.Atlowspeed,pureeuntilsmooth.Poursauceintobowl;repeatwithremainingsauce.
5 Return sauce to saucepot; heat to boiling over high heat. Reduce heat tomedium-lowandcook,partiallycovered,untilreducedtoabout5cups,about25minutes, stirring occasionally. Cover and refrigerate if not using right away.Saucewillkeepupto1weekinrefrigeratororupto2months infreezer.Youwillneedabout2cupssauceforthisrecipe.6Carefullyremovefoilfromroastingpan(escapingsteamisveryhot).Removeribs from roasting pan; discard water. Ribs can be refrigerated up to 2 daysbeforegrilling.7Prepareoutdoorgrillfordirectgrillingovermediumheat.8Placeribs,meatsideup,onhotgrill rackandcook5minutes, turningonce.Turn ribsover,brushwith somebarbecue sauceandgrill5minutes.Turn ribsoveragain,brushwithmoresauce,andgrill5minuteslonger.9Cutracksinto2-ribportionsandservewithadditionalsaucealongside.
POTLUCKPREPTransport precooked ribs in a coolerwrapped in foil or inzip-tight plastic bags.Heat barbecue sauce to boiling right before leaving andtransportinthermosbottles.Bringabowltopoursomesauceinforbasting,aswell as a basting brush, and a serving bowl for the remainder. Also bring acuttingboard,chef’sknife,andservingplatter.
CLOCKWISE FROM LEFT Creamy Cucumber-Dill Salad; AntipastoSalad;ChunkyGreekSalad
CREAMYCUCUMBER-DILLSALADTOTALTIME35minutesplusstandingandchilling
MAKES5cupsor10side-dishservings
8large(about5pounds)cucumbers1teaspoonsalt
6largeradishes1container(8ounces)plainlow-fatyogurt½cupreduced-fatsourcream½cuplooselypackedfreshdill,chopped
2tablespoonsfreshlimejuice¼teaspoongroundblackpepper1smallgarlicclove,crushedwithgarlicpress
EACHSERVINGAbout60calories,3gprotein,9gcarbohydrate,2gtotalfat(1gsaturated),2gfiber,6mgcholesterol,180mgsodium
This creamy, cool, and crunchy salad is a summertime classic.Don’t skipthesaltingsteporthecukeswillbelimp,notcrisp.
1Withvegetablepeeler,removeseveralstripsofpeelfromeachcucumber.Cuteachcucumberlengthwiseinhalf;withteaspoon,scoopoutseeds.Withknifeorin food processor fitted with slicing blade, thinly slice cucumber halvescrosswise.Inlargebowl,tosscucumberswithsalt;letstand30minutes.2Meanwhile, thinly slice radishes; transfer to serving bowl.Add yogurt, sourcream,dill,limejuice,pepper,andgarlic.Stiruntilwellcombined.
3 Transfer sliced cucumbers to a colander.With hands, press cucumbers oversinktoremoveasmuchliquidaspossible.Patcucumbersdrywithpapertowels.4Addcucumberstobowlwithyogurtmixture.Tossuntilevenlycoated.Coverandrefrigerateatleast1hourorovernighttoblendflavors.
POTLUCK PREP Prepare far enough in advance to allow time for properchilling.Transportinacoolerincoveredservingbowlwithservingspoon.
ANTIPASTOSALADACTIVETIME15minutes·TOTALTIME20minutes
YIELD15cupsor20side-dishservings
1package(16ounces)corkscrewpasta(rotini)1redonion,cutinhalfandverythinlysliced1poundsmallfreshmozzarellacheeseballs(bocconcino)10ounceshardsalamiin1piece,cutinto¾-inchcubes(2cups)1pintcherryorgrapetomatoes,eachcutinhalf1can(13¾to14ounces)quarteredartichokeheartsinbrine,drained1can(2¼ounces)slicedblackolives,drained1jar(4ounces)slicedpimientos,drainedcupoliveoilcupredwinevinegar
1½teaspoonssaltcoarselygroundblackpeppertotaste
EACHSERVINGAbout255calories,11gprotein,21gcarbohydrate,14gtotalfat(5gsaturated),1gfiber,29mgcholesterol,550mgsodium
Antipastomeans “before the pasta” in Italian. Here you get to serve thepasta plus salami, fresh mozzarella, and an assortment of marinatedvegetables,all inonebigsaladbowl.Ifyoucan’t locateboccocino(sold inItaliandelisandmanysupermarkets),useone16-ouncepackagemozzarellacheesecutinto3.4-inchcubes.
1 Heat large covered saucepot of saltedwater to boiling over high heat. Addpastaandcookaslabeldirects.2Meanwhile,insmallbowl,combineonionand½cupveryhotwater;letsoak5minutes.3Drainpasta.Rinsewithcoldrunningwatertostopcooking;drainagain.Drainonion.4 In large serving bowl, combine pasta, onion, mozzarella, salami, tomatoes,
artichokes, olives, pimientos, oil, vinegar, salt, and pepper. Toss until evenlymixed.Chillbeforeserving.
POTLUCKPREP Feel free to make this the night before: The veggies andmozzarellawillmarinateinthevinaigrette.
CHUNKYGREEKSALADTOTALTIME30minutes·MAKES8cupsor12side-dishservings2
tablespoonsoliveoil
2tablespoonsfreshlemonjuice¾teaspoonsalt½teaspooncoarselygroundblackpepper1pintcherryorgrapetomatoes,eachcutinhalf6Kirbycucumbers(about1½pounds),unpeeled,cutinto1"by½"chunks1largeredpepper,cutinto1-inchpieces1greenonion,thinlysliced½cupKalamataolives,pittedandcoarselychopped¼cuplooselypackedfreshmintleaves,chopped¾cupcrumbledfetacheese(3ounces;optional)
EACHSERVINGAbout45calories,1gprotein,5gcarbohydrate,3gtotalfat(0gsaturated),2gfiber,0mgcholesterol,195mgsodiumThissaladisaprettycombinationofripesummertomatoes,chunksoftangyfetacheese,andgardenmint.
1 In largeservingbowl,withwirewhisk,mixoil, lemon juice, salt, andblackpepper.2Addtomatoes,cucumbers,redpepper,greenonion,olives,andmint.Tossuntilevenlymixed.Coverandrefrigerateupto6hours.3Rightbeforeserving,sprinklewithfetaifusing.Tossagainbeforeserving.
POTLUCKPREPCoverthesaladandputthecrumbledfetacheeseinasmallzip-tightplasticbag;bringsaladtongs.Rightbeforeserving,tossfetawithsalad.
S’MOREBARSACTIVETIME15minutes·TOTALTIME1hour5minutes·MAKES24
bars8grahamcrackers(5"by2½"each)1½cupall-purposeflour
2¼teaspoonsbakingpowder
1teaspoonsalt¾cup(1½sticks)butterormargarine,softened1cup(packed)lightbrownsugar¾cupgranulatedsugar1tablespoonvanillaextract
4largeeggs1cupwalnutsorpecans,coarselychopped1bar(7-to8-ounce)semisweetormilkchocolate,cutintosmallpieces
2cupsminimarshmallows
EACHBARAbout260calories,3gprotein,36gcarbohydrate,12gtotalfat(2gsaturated),0gfiber,36mgcholesterol,250mgsodiumJustasyummyasthecampfireoriginal—buteasiertotransport!
1Preheatovento350°F.Greaseandflour13"by9”metalbakingpan.Coarselycrumbleenoughgrahamcrackers toequal1cuppieces; setaside.With rollingpin, crush remaininggrahamcrackers to equal½cup finecrumbs. Inmediumbowl, with wire whisk, mix flour, baking powder, salt, and finely crushedgraham-crackercrumbs.2Inheavy3-quartsaucepan,meltbutteroverlowheat.Removesaucepanfromheat.Withwoodenspoon,stirinbrownandgranulatedsugarsandvanilla,thenstirineggsuntilwellblended.Addflourmixtureandstirjustuntilblended.Stirinnuts.
3 Spread batter evenly in prepared pan. Bake until top is lightly golden, 30minutes. Remove pan from oven and sprinkle with graham-cracker pieces,chocolate pieces, and marshmallows. Bake 10 minutes longer, or untilmarshmallows are puffed and golden. Cool completely in pan on wire rack.When cool, cut lengthwise into 4 strips, then cut each strip crosswise into 6pieces.
POTLUCKPREPTransport incookie tins, separatingeach layerwithwaxedpaper.
PEANUTBUTTERANDJELLYBARSACTIVETIME20minutes·TOTALTIME50minutes·MAKES42bars
1cupsugar
1cupcreamypeanutbutter½cupbutterormargarine(1stick),softened2teaspoonsvanillaextract1largeegg
2cupsall-purposeflour1½cupsold-fashionedorquick-cookingoats,uncooked½teaspoonbakingsoda1jar(12to13ounces)favoritejelly,jam,orpreserves(about1cup)
EACHBARAbout145calories,3gprotein,20gcarbohydrate,6gtotalfat(2gsaturated),1gfiber,11mgcholesterol,70mgsodium
Herepeanutbutterandjellyaretransformedintoayummydessertbar.
1Preheatovento350ºF.2Inlargebowl,withmixeronmediumspeed,beatsugar,peanutbutter,butter,vanilla,andegguntilblended.Increasespeedtohigh;beatuntillightandfluffy,about1minute,scrapingdownbowloccasionallywithrubberspatula.3 Reduce speed to low; add flour, oats, and baking soda and beat just untilblended. Transfer 4 cups of peanut buttermixture to 15½" by 10½" jelly-rollpan. With fingertips, firmly press mixture into bottom of pan to form crust.Spread with jelly up to ¼ inch from edges. Sprinkle remaining peanut buttermixtureoverjelly.
4Bakeuntil topbrownsslightly,30 to35minutes.Coolcompletely inpanonwirerack.Whencool,cutlengthwiseinto6strips,thencuteachstripcrosswiseinto7bars.
POTLUCKPREPTransport incookie tins, separatingeach layerwithwaxedpaper.
NEIGHBORHOOD•FourthofJulyFun•
MENU
Lemon-Limeade
Lemon-CilantroEggplantDip
Garden-FreshChoppedSaladwithHerb-RanchDressing
CreamyPotatoSalad
GrilledBuffaloDrumsticks
MiniBurgerswithChoiceofFlavoredMayos
RichStovetopBakedBeans
Almond-BerryCheesecakeTart
WhoopiePies
AJulyFourthcelebrationistheperfectexcusetoinvitetheneighborsover.Werecommendclassicfarewithatwist.InsteadofBuffalowings,enjoygrilleddrumsticksglazedwithhotsauceandcreamybluecheesedip.Forburgers,we’vegivenyouthreeflavoroptionsplusatrioofmayonnaise
toppings.Potatosaladandbakedbeansarestraight-uptraditional,andwe’vealsoincludedarefreshingchoppedsalad.Roundoutthemealwithred,white,
andblue—blueberriesandstrawberriessetonthecreamybackdropofacheesecaketart.Andforthekids,whatcouldbemorefunthanwhoopiepies?
LEMON-LIMEADEACTIVETIME20minutes·TOTALTIME25minutespluschillingtime
MAKES12servings
2cupssugar4cupscoldwater8lemons8limes
2cupsseltzer
EACHSERVINGAbout 140 calories, 0g protein, 36g carbohydrate, 0g fat, 0g fiber, 0mgcholesterol,1gsodium
WhatistheFourthofJulywithoutlemonade?Thissummercoolerthrowslimesandseltzerintothemix.Ifthekidswanttoassistwithpartyprep,thisis the perfect recipe. Depending on their age, you may want to peel thecitrusstripsbeforetheygetstartedonjuicing.
1Combinesugarand2cupswaterinsmallsaucepan.Bringtosimmer,stirring,untilsugarisdissolved.Removefromheat.2Withvegetablepeeler,remove12(2-inch)stripspeelfrom8lemons;remove12stripspeelfrom8limes.Squeezelemonstoget½cupjuice;squeezelimestoget1cupjuice;setaside.3Addlemonandlimepeelsandremaining2cupscoldwatertopan.Transfertoapitcher;coverandchillatleast2hours.4Slice2lemonsand2limes.Stirintopitcheralongwithsugarmixture,lemonjuice,limejuice,andseltzer.Serveinice-filledglasses.
POTLUCK PREP Prepare through step 3 far enough in advance to allowproper chilling. Bring the combined lemon and lime juices in an airtightcontainer,thelemonandlimeslicesinazip-tightplasticbag,andtheseltzer,as
wellasapitcher.Combineeverythinginthepitcheratthepotluck.
LEMON-CILANTROEGGPLANTDIPACTIVETIME10minutes·TOTALTIME55minutespluschilling·
MAKES2cups
2eggplants(1poundeach),eachhalvedlengthwise4garliccloves,unpeeled3tablespoonstahini(sesamepuree)
3tablespoonsfreshlemonjuice¾teaspoonsalt¼cuplooselypackedfreshcilantroormintleaves,choppedtoastedorgrilledpitastripscarrotandcucumbersticksandredoryellowpepperslices
EACHSERVINGAbout 10 calories, 0g protein, 2g carbohydrate, 0g fat, 1g fiber, 0mgcholesterol,55mgsodium
Therich,smokytasteoftheroastedeggplantcoupledwiththecitruspunchofthelemonjuiceandcilantromakesthisanunexpectedbutperfectpairingwiththegrilledchickendrumsticksandburgers.
1Preheatovento450°F.Line15½"by10½"jelly-rollpanwithnonstickfoil(oruseregularfoilandspraywithnonstickcookingspray).Placeeggplanthalves,skin side up, in foil-lined pan. Wrap garlic in foil and place in pan witheggplants. Roast until eggplants are very tender and skin is shriveled andbrowned,45to50minutes.Unwrapgarlic.Cooleggplantsandgarlicuntileasytohandle.2 When cool, scoop eggplants’ flesh into food processor with knife bladeattached. Squeeze out garlic pulp from each clove and add to food processorwithtahini,lemonjuice,andsalt;pulsetocoarselychop.Spoondipintoservingbowl;stirincilantro.Coverandrefrigerateatleast2hours.
3Servedipwithpitaandvegetables.
POTLUCKPREPMakedipearlierinthedaytoallowtimeforproperchilling.Transportinacoveredcontainerandthecut-upveggiesinazip-tightplasticbag.Bringaplatterandservingbowl.Toastthepitasonthegrillorunderthebroileratthepotluckandcutintostrips.
GARDEN-FRESHCHOPPEDSALADWITHHERB-RANCHDRESSINGTOTALTIME30minutes·MAKES14cupsor8side-dishservings1pound
greenbeans,trimmedandcutinto1-inchpieces½cupbuttermilk
cuplightmayonnaise2tablespoonscidervinegar2tablespoonssnippedfreshchives
2tablespoonschoppedfreshparsley1greenonion,minced½teaspoonsalt¼teaspooncoarselygroundblackpepper8ouncesheartsofromainelettuce,coarselychopped4pintsredand/oryellowcherrytomatoes,eachcutinhalf2red,orange,and/oryellowpeppers,cutinto1-inchpieces2avocados,pitted,peeled,andcutinto½-inchchunksEACHSERVINGAbout185calories, 5gprotein, 20gcarbohydrate, 12g total fat (2g saturated), 0g fiber, 0mgcholesterol,50mgsodiumThisisastunnerofalayeredsalad,bestshownoffinadeepglassbowl.
1Heat3-quartsaucepanofwatertoboilingoverhighheat.Addgreenbeansandcookuntiltender-crisp,about5minutes.Drainincolanderandrinseundercoldrunningwatertostopcooking.2Meanwhile, inmediumbowl,whiskbuttermilk,mayonnaise,vinegar,chives,parsley,greenonion,salt,andpepperuntilblended;setdressingaside.3 In4-quartor largercylindricalglassbowlor trifledish(largeenoughto tosssalad),placehalfofchoppedlettuce,thenhalfoftomatoes;topwithallofgreenbeans, all of peppers, remaining lettuce, then remaining tomatoes. Arrangeavocadosontop.Spoondressingoveravocadostocovercompletely.Coverbowltightly with plastic wrap and refrigerate salad until ready to serve or up to 4hours.4Rightbeforeserving,tosssaladuntilwellcoatedwithdressing.
POTLUCKPREPIftravelinganydistance,transportinacooler.Tosssaladatpotluck.Bring two large spoons or salad forks for tossing and salad tongs forserving.
CREAMYPOTATOSALADACTIVETIME10minutes·TOTALTIME45minutesplusstandingand
chillingMAKES10side-dishservings
4poundsmediumredpotatoes,unpeeled2½teaspoonssaltcupcidervinegar
1tablespoonsugar
1tablespoonspicybrownmustard¼teaspoongroundblackpepper½cupmayonnaise2stalkscelery,thinlyslicedcrosswise
EACHSERVINGAbout200calories,3gprotein,32gcarbohydrate,8gtotalfat(1gsaturated),3gfiber,5mgcholesterol,275mgsodium
Youcan’tgowrongwithaclassiclikethisone.Thecidervinegarandbrownmustardofferanice sharpcounterpoint to the creaminessof thepotatoesandmayonnaise.
1 In 4-quart saucepan, place potatoes, 2 teaspoons salt, and enough water tocover;heattoboilingoverhighheat.Reduceheattolow;coverandsimmeruntilpotatoesarefork-tender,10to15minutes.Drain;coolslightly.2Meanwhile, in large serving bowl, combine vinegar, sugar,mustard, pepper,mayonnaise,andremaining½teaspoonsalt.3Whenpotatoesarecoolenoughtohandle,cuteachintoquartersoreighthsiflarge.Addceleryandwarmpotatoestodressinginbowl;gentlystirwithrubberspatulauntilwellcoated.Letpotatomixturestand30minutestoabsorbdressing,stirringoccasionally.
4Coverandrefrigerateuntilcompletelycold,atleast2hoursandupto1day.
POTLUCK PREP Prepare in advance to allow time for proper chilling.Transportincoveredservingbowlinacooleriftravelingadistance.
GRILLEDBUFFALODRUMSTICKSACTIVETIME20minutes·TOTALTIME50minutes·MAKES8
drumsticks
BlueCheeseDippingSauce½cupsourcreamcuplightmayonnaise
½cupcrumbledbluecheese1tablespooncidervinegar½teaspoonWorcestershiresauce¼teaspoonsalt1greenonion,finelychopped
EACHTABLESPOONSAUCEAbout45calories,1gprotein,1gcarbohydrate,4gtotalfat(2gsaturated),0gfiber,7mgcholesterol,120mgsodium
BuffaloDrumsticks8largechickendrumsticks(about2½pounds)½cupcayennepeppersauceceleryandcarrotsticks
TWODRUMSTICKSWITHOUTSAUCEAbout275calories,34gprotein,1gcarbohydrate,14gtotalfat(4gsaturated),0gfiber,114mgcholesterol,340mgsodium
This isaneasyrecipe toadapt to thenumberofguestscoming.Figureontwo drumsticks for those who won’t be having a burger, and one foreveryoneelse.
1Preparedippingsauce:Inbowl,withwirewhisk,mixsauceingredientsuntilwellcombined.Coverandrefrigerateuntilreadytouseorupto3days.Makesabout1cup.2Prepareoutdoorgrillforcovereddirectgrillingovermediumheat.3Placedrumsticksonhotgrillrack.Covergrillandcookuntilbrowned,about25minutes, turningoveroccasionally.Brushdrumsticksgenerouslywithsomecayenne pepper sauce. Cook until drumsticks are glazed and juices run clearwhenthickestpartofeachdrumstickispiercedwithtipofknife,5to7minuteslonger,brushingwithremainingsauceandturningfrequently.4Arrangedrumsticksonplatter.Servewithdippingsauceandceleryandcarrotsticks.
POTLUCKPREPTransportdippingsauceinanairtightcontaineralongwithaserving bowl, celery and carrot sticks in a zip-tight plastic bag, and uncookeddrumsticksinaseparatebag.Alsobringalargeplatterandabottleofcayennesauceforbasting.
MINIBURGERSWITHATRIOOFFLAVOREDMAYOS
ACTIVETIME10minutes·TOTALTIME20minutesMAKES12miniburgersor4largeburgers
1¼poundsgroundbeefchuck¾teaspoonsalt½teaspoongroundblackpepper12minipotatorolls,minipitas,orothersmallbuns,splitplumtomatoslices,smalllettuceleaves,dillpickleslices,and/oronionslices(optional)choiceofflavoredmayos(Onion-thymeMayo–Horseradish-mustardMayo;optional)
EACHMINIBURGERAbout145calories,10gprotein,9gcarbohydrate,8gtotalfat(3gsaturated),1gfiber,32mgcholesterol,240mgsodium
These burgers are a great choice for a backyard get-together. Serve ashomemadeslidersorasregular-sizeburgers.Forevenmorefun,prepareallthree versions, along with the flavored mayos on Onion-thymeMayo–Horseradish-mustardMayo,settingoutlabelssoyourguestscanmixandmatch.Ifpreparinganyoftheburgerswithgroundchickenorturkey,makesure
to spray both sides of the patties with nonstick spray and cook until theinternal temperature reaches 170°F, 6 to 7 minutes for minis (12 to 14minutesforlargeburgers).
1Prepareoutdoorgrillfordirectgrillingovermediumheat.2Shapebeef into twelve½-inch-thickminiburgersor four¾-inch-thick largeburgers.Sprinkleburgerswithsaltandpeppertoseasonbothsides.3Placeburgersonhotgrillrack;cookminiburgers5to6minutes,largeburgers10 to 12 minutes for medium or until desired doneness, turning over once.Burgersshouldreachaninternaltemperatureof160°F.4Serveburgerswithrolls,tomato,lettuce,pickles,onion,andchoiceofflavored
mayonnaise,ifyoulike.
EACHMINICORNANDSALSABURGERAbout160calories,12gprotein,11gcarbohydrate,8gtotalfat(2gsaturated),1gfiber,10mgcholesterol,170mgsodium
CornandSalsaBurgers
PrepareMiniBurgersasdirected,left,withgroundchickenorturkey,butinstep2,before shapingburgers,mix in½cup freshor frozen (thawed)cornkernelsand ¼ cup medium salsa until blended, but do not overmix. Do not sprinkleburgerswithsaltandpepper.Attheendofstep3,placeslicesofjalapeñoJackcheese(about4ouncestotal)ontopofburgers;covergrillandcookuntilcheesemelts, about1minute longer.Serveburgers as in step4, but insteadofmayo,spoonadditionalsalsaoverburgers.
TeriyakiBurgers
Prepare Mini Burgers as directed, left, with ground beef, pork, chicken, orturkey,butinstep2,beforeshapingburgers,mixin½cupdicedwaterchestnuts,¼cupteriyakisauce,and¼teaspooncrushedredpepperuntilblended,butdonotovermix.Donotsprinkleburgerswithsaltandblackpepper.Serveburgersasinstep4,butinsteadofamayonnaisetopping,divide¼cuphoisinsaucetospoonevenlyoverburgers.
EACHMINITERIYAKIBURGERAbout165calories,11gprotein,13gcarbohydrate,8gtotalfat(3gsaturated),1gfiber,32mgcholesterol,410mgsodium
POTLUCK PREP We recommend that the host take responsibility for theburgerstoavoidguestshavingtotransportgroundrawmeatinwarmweather.
ONION-THYMEMAYOTOTALTIME15minutes·MAKES½cup
1mediumonion,cutcrosswiseinto½-inch-thickrounds¼cuplightmayonnaise
1teaspoonfreshthymeleaves,chopped
EACHTABLESPOONAbout30calories,0gprotein,2gcarbohydrate,3gtotalfat(1gsaturated),0gfiber,3mgcholesterol,60mgsodium
1Prepareoutdoorgrill fordirectgrillingovermediumheat.Placeonionsliceson hot grill rack and cook until tender and browned on both sides, 8 to 10minutes,turningoveronce.2Transferonion to cuttingboard; coarselychop.Placeonion in small servingbowl;stirinmayonnaiseandthymeuntilblended.Refrigerateuntilneeded.
HORSERADISH-MUSTARDMAYOTOTALTIME5minutes·MAKES cup
¼cuplightmayonnaise1tablespoonbottledwhitehorseradish
2teaspoonsDijonmustardwithseeds
EACHTABLESPOONAbout45calories,0gprotein,1gcarbohydrate,4gtotalfat(1gsaturated),0gfiber,4mgcholesterol,105mgsodium
Insmallservingbowl,combinemayonnaise,horseradish,andmustard;stiruntilblended.Refrigerateuntilneeded.
BACON-CHIPOTLEMAYOTOTALTIME10minutes·MAKES cup
2slicesbacon¼cuplightmayonnaise1teaspooncannedchipotlechilepuree(adobo)
EACHTABLESPOONAbout55calories,1gprotein,1gcarbohydrate,5gtotalfat(1gsaturated),0gfiber,6mgcholesterol,135mgsodium
1 Place bacon on paper-towel-lined microwave-safe plate. Cover with papertowel.CookinmicrowaveonHigh1½to3minutes,untilwellbrowned.Coolbaconuntilcrisp.2 Crumble bacon; place in small serving bowl. Stir in mayonnaise and chilepureeuntilblended.Refrigerateuntilneeded.
RICHSTOVETOPBAKEDBEANSACTIVETIME10minutes·TOTALTIMEabout30minutesMAKES4½cupsor8side-dishservings2slicesbacon,chopped
1mediumonion,chopped1greenpepper,chopped¼cupketchup¼cupdarkmolasses¼cuppackeddarkbrownsugar
1tablespoondrymustard3cans(15to16ounceseach)pintobeans,drained
EACHSERVINGAbout265calories,9gprotein,43gcarbohydrate,7gtotalfat(2gsaturated),8gfiber,6mgcholesterol,525mgsodiumBakedbeansareapotluckclassic.
1 In 3-quart saucepan, cookbacon, onion, andpepper overmediumheat untilvegetables are lightly browned and almost tender, 8 to 10 minutes, stirringoccasionally.Stir inketchup,molasses,brownsugar,mustard, and¼ teaspoonsalt;cook2to3minutestoblendflavors.2 Stir beans intomixture in saucepan.Reduce heat tomedium-low and cook,uncovered, until sauce is thick and syrupy, about 20 minutes, stirringoccasionally.
ALMOND-BERRYCHEESECAKETARTACTIVETIME30minutes·TOTALTIME30minutespluschilling·
MAKES10servingsGraham-CrackerCrust
½cupsliveredalmonds1tablespoonsugar11grahamcrackers,brokeninhalf6tablespoonsbutterormargarine,melted
CheeseFilling1½packages(12ouncestotal)creamcheese,softened½cupsugar2largeeggs¼teaspoonvanillaextract¼teaspoonalmondextract
1pintfreshblueberries1pintfreshraspberries
EACHSLICEAbout285calories,5gprotein,21gcarbohydrate,21gtotalfat(11gsaturated),1g fiber, 83mg cholesterol, 235mg sodium This tart is an elegant andscrumptiouswaytocelebratethered,white,andblue.
1Preheatovento375°F.2Preparecrust:Infoodprocessorwithknifebladeattached,pulsealmondswithsugaruntilfinelyground;addgrahamcrackersandpulseuntilfinecrumbsform.Pour inmelted butter; pulse untilmoistened.With hand, pressmixture firmlyontobottomandupsideof11-inchtartpanwithremovablebottom.Bakecrust10minutes.Coolonwirerack.3Resetovencontrolto350°F.Preparefilling:Inmediumbowl,withmixeronlow speed, beat cream cheese and sugar until smooth, occasionally scrapingbowlwithrubberspatula.Addeggsandvanilla,andalmondextracts;beat justuntilcombined.4Pourcheesemixtureintocooledcrust.Bakeuntilset,about20minutes.
5Cooltartonwirerack.Coverandrefrigeratetartatleast2hours.6Toserve,arrangeberriesontopoftart.
POTLUCKPREPPreparefarenoughinadvancetoallowproperchillingtime.Transportintartpaninacooleriftravelinganydistance.Keeprefrigerateduntilreadytoserve;removetartringbeforeslicing.
WHOOPIEPIESACTIVETIME10minutes·TOTALTIMEabout30minutes
MAKES4½cupsor8side-dishservings
CookieDough
2cupsall-purposeflour
1cupgranulatedsugar¾cupmilk½cupunsweetenedcocoa6tablespoonsbutterormargarine,melted1teaspoonbakingsoda1teaspoonvanillaextract¼teaspoonsalt1largeegg
MarshmallowCremeFilling6 tablespoons butter or margarine, slightly softened 1 cup confectioners’ sugar 1 jar (7 to 7½ ounces)marshmallowcreme1teaspoonvanillaextract
EACHWHOOPIEPIE365calories,4gprotein,59gcarbohydrate,14g total fat (8gsaturated),1.5gfiber, 51mgcholesterol, 290mg sodiumThese are especially for thekids,butyou’llfindalotofgrown-upssneakingthemofftheplate!
1Preheatovento350°F.Grease2largecookiesheets.2 Prepare cookie dough: In large bowl, with wooden spoon, mix doughingredientsuntilsmooth.Dropdoughbyheapingtablespoons,2inchesapart,oneachpreparedcookiesheet.(Therewillbe12roundspersheet.)3Bake,rotatingsheetsbetweenupperandlowerrackshalfwaythroughbaking,untilcookiesarepuffyandtoothpickinsertedincentercomesoutclean,12to14minutes.Withwidespatula,transfercookiestowirerackstocoolcompletely.4Preparemarshmallowfilling:Inlargebowl,withmixeronmediumspeed,beat
butteruntilsmooth.Reducespeedtolow;graduallybeatinconfectioners’sugar.Beatinmarshmallowcremeandvanillauntilsmooth.5 Spread 1 rounded tablespoon filling on flat side of 12 cookies. Top withremainingcookies.
POTLUCKPREPTransportinacookietin,separatingthepiesintolayerswithsheetsofwaxpaper.
•DinnerontheLawn•PICNIC
MENU
BruschettawithTomatoesandBasil
PicnicChickenSaladwithMapleVinaigrette
HoneydewandLimeSoup
SeafoodSalad
FreshFruitwithRaspberry-LimeDippingSauce
Summerprovidessomanylovelyopportunitiesforapicnic.Oneofthebestisattendinganoutdoorperformance,whetheritbeaconcertoraplayora
movie.Inmostcases,thegroundsareopenedseveralhoursbeforehandtogiveevent-goersthechancetoenjoyapicnicdinner.Thismenuistailor-madeforjustsuchanoutdoorpotluck.Everydishispreparedinadvanceandenjoyedcoldoratroomtemperature.Ifyoulike,youcansupplementthemenuwitha
cheeseselection,olives,orastore-boughtpâtéorsmokedsausage.
BRUSCHETTAWITHTOMATOESANDBASILACTIVETIME15minutes·TOTALTIME30minutes·MAKES8servings
1loaf(8ounces)Italianbread1largegarlicclove,cutinhalf1¼pounds(8medium)ripeplumtomatoes,seededandcutinto¼-inchpieces2tablespoonsthinlyslicedfreshbasil
2tablespoonsextra-virginoliveoil¼teaspoonsaltteaspoongroundblackpepper
EACHSERVINGAbout115calories,3gprotein,17gcarbohydrate,5gtotalfat(1gsaturated),2gfiber,0mgcholesterol,235mgsodium
Nothing can beat the simplicity and incredible flavor of homemadebruschetta topped with vine-ripened tomatoes. Look for locally growntomatoesforthebestflavor.
1 Preheat oven to 350°F.Meanwhile, slice bread diagonally into½-inch-thickslices; reserve ends formaking bread crumbs. Place bread slices on 2 cookiesheets.2Toast breadon 2 oven racks until crusty anddry, about 15minutes, turningslices over once and rotating cookie sheets between upper and lower rackshalfway through baking. Transfer bread to wire racks to cool slightly. Whenbread is cool enough tohandle, rub1 sideof each toast slicewith cut sideofgarlic.Discardgarlic.3Meanwhile, in small bowl, gently toss tomatoes, basil, oil, salt, and pepperuntilcombined.4Toserve,spoon1heapingtablespoontomatomixtureongarlic-rubbedsideof
eachtoastslice.
POTLUCKPREP Prepare tomato topping right before leaving (refrigerationwoulddull its flavor).Bring a servingplatter and transport topping and toastsseparatelyinanairtightcontainerandzip-tightplasticbag.Spoontoppingontothetoastswhenyou’rereadytoservetokeepthetoastscrisp.
PICNICCHICKENSALADWITHMAPLEVINAIGRETTEACTIVETIME35minutes·TOTALTIME1hour·MAKES12main-dish
servings
PicnicChickenSalad1poundslicedbacon,cutcrosswiseinto1-inch-widepieces1bunchasparagus(about1pound),trimmedandcutinto2-inchpieces12ouncesgreenbeans,trimmed2poundsskinless,bonelesschicken-breasthalves(about6medium)1bag(5to6ounces)babyspinach,babyromaine,arugula,orwatercress(about8cups)1smallseedlesscucumberor3Kirby(pickling)cucumbers,unpeeled,thinlysliced1pintgrapeorcherrytomatoes,eachcutinhalf1cupfrozenpeas,thawed1bag(6ounces)radishes,thinlysliced
MapleVinaigrette¼cupcidervinegarorredwinevinegar¼cupoliveoil3tablespoonsmaplesyrup1tablespoonplus1teaspoonDijonmustard½teaspoonsalt½teaspoongroundblackpepper
EACHSERVINGWITHOUTVINAIGRETTEAbout 250 calories, 24g protein, 10g carbohydrate, 13g total fat (3gsaturated),4gfiber,57mgcholesterol,380mgsodium
EACHTABLESPOONVINAIGRETTEAbout55calories,0gprotein,4gcarbohydrate,5gtotalfat(1gsaturated),0gfiber,0mgcholesterol,105mgsodium
This isasaladshowstopper,agenerousbountyofcrisp-cookedvegetables,tender baby spinach, crunchy cukes and radishes, and juicy tomatoes,coupledwithpan-searedchickenbreastsandbitsofbacon.
1 In nonstick 12-inch skillet over medium heat, cook bacon until browned,stirringoccasionally.Withslottedspoon,transferbacontopapertowelstodrain.Discardbaconfat,butdonotwipeskilletclean.2Meanwhile,heat4-quartcoveredsaucepanofsaltedwatertoboilingoverhighheat.Addasparagus;heattoboiling.Afterwaterreturnstoboiling,withslottedspoon, transfer asparagus to large bowl of ice water to stop cooking. Drainasparaguswell;setaside.3Heatwaterremaininginsaucepantoboilingoverhighheat.Addgreenbeans;heattoboiling.Afterwaterreturnstoboiling,withslottedspoon,transferbeanstosamebowloficewater(addingmoreiceifnecessary)tostopcooking.Drainbeanswell;setaside.4Heat same12-inch skilletovermedium-highheatuntilhotbutnot smoking.Add chicken breasts and cook until golden brown, about 5 minutes. Turnchickenover.Reduceheat tomedium;cover skillet.Cookchickenuntil juicesrun clear when chicken is pierced with tip of knife, 5 to 7 minutes longer.Transferchickentocuttingboardtocoolslightly.5 On very large platter, spread spinach. Topwith separate piles of asparagus,greenbeans,bacon,cucumber,tomatoes,peas,andradishes.6When chicken is cool enough to handle, cut into¾-inch chunks; transfer toplatterwithvegetables.Coverwithplasticwrapandrefrigerateuntilthechickeniscompletelycold,atleast1hourandupto4hours.7Preparevinaigrette: Intoacontainerwitha tight-fitting lid,measurevinegar,oil,maplesyrup,mustard,salt,andpepper.Coverandshakeuntilwellblended.Refrigerateupto1week.Shakewellbeforeusing.Makesabout¾cup.8Justbeforeserving,drizzleMapleVinaigretteoversalad.Tosssaladtoevenlycoatwithvinaigrette.
POTLUCK PREP Prepare far enough in advance to allow time for properchilling. For ease of transport in a cooler, arrange salad in a large rectangularPyrexdish;coverwithplasticwrapandsetonfreezerpacks.Or,youcoulduseadeep trifle dish and layer in the ingredients instead, starting with spinach. Ineither case, keep salad in the cooler until ready to serve, then toss with
vinaigrette.Bringservingtongs.
HONEYDEWANDLIMESOUPTOTALTIME10minutespluschilling·MAKES6cupsor6servings1
honeydewmelon(5pounds),chilled,cutinto1-inchchunks(8cups)¼cupfreshlimejuice
¼cuplooselypackedfreshcilantroleaves1teaspoonjalapeñohotsauceteaspoonsalt
EACHSERVINGAbout 85 calories, 1g protein, 23g carbohydrate, 0g fat, 2g fiber, 0mgcholesterol, 80mg sodium This flavor-packed cold soup will be anunexpectedtreatforyourfellowpicnickers.
1 In blender, pulse melon with lime juice, cilantro, hot sauce, and salt untilpureed.2Transfersouptoairtightcontainer;coverandrefrigerateuntilchilled,about2hours.Stirbeforeserving.
POTLUCK PREP Prepare soup far enough in advance to allow for properchilling.Transport chilled soup inchilled thermosbottles tokeep it ascoldaspossible.Bringdemitassecupsforservingsofellowpotluckerscanenjoytheirsoupsansspoons,ifthey’dlike.
SEAFOODSALADACTIVETIME50minutes·TOTALTIME65minutespluschilling
MAKES6cupsor12servings
2lemons2bayleaves
1pintgrapetomatoes½cupGaetaorNiçoiseolives,pitted½cuplooselypackedfreshparsleyleaves,chopped
2tablespoonsextra-virginoliveoil½teaspoonsalt¼teaspooncoarselygroundblackpepper
1poundcleanedsquid1poundmediumshrimp,shelledanddeveined,withtailpartofshellleftonifyoulike
EACHSERVINGAbout95calories,12gprotein,3gcarbohydrate,4gtotalfat(1gsaturated),2gfiber,143mgcholesterol,230mgsodium
This cold shrimpand squid salad, dressed simplywith olive oil and freshlemonjuice,isperfectforahotsummernight.
1 From 1 lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cutremaininglemoninhalfandsqueezejuiceinto4-quartsaucepan;addbayleaves.Fill saucepan with 3 inches water; cover and heat to boiling over high heat.
Meanwhile, in large bowl, combine tomatoes, olives, parsley, oil, salt, pepper,andlemonpeelandjuice.2 Rinse squid under cold runningwater. Slice squid bodies crosswise into½-inch-widerings.Cuttentaclesintoseveralpiecesiflarge.3Toboilingwaterinsaucepan,addshrimp;cookjustuntilopaquethroughout,1to2minutes.Withslottedspoon,transfershrimptocolander.Addtobowlwithtomatomixture.4Returnwater toboiling.Add squid; cook just until opaque, 30 seconds to1minute. Drain squid in colander; add to shrimp in bowl. Toss until wellcombined.Coverandrefrigerateatleast1hourorupto4hours.
POTLUCK PREP Prepare far enough in advance to allow time for properchilling.Transportintightlycovereddishsetonfreezerpacksinacooler.Bringservingspoonortongs.
FRESHFRUITWITHRASPBERRY-LIMEDIPPINGSAUCE
TOTALTIME20minutes·MAKES2cupsor8servings
1cupraspberries
1lime1½cupsreduced-fat(2%)Greek(strained)yogurt¼cuppackedlightbrownsugarassortedfreshfruitfordipping(suchasstrawberries,grapes,cut-upmelon,bananaorkiwifruitslices,andplum,peach,nectarine,pear,and/orapricotwedges)
EACH¼CUPSAUCEAbout55calories,3gprotein,10gcarbohydrate,1gtotalfat(1gsaturated),1gfiber,2mgcholesterol,15mgsodium
IfGreekyogurtisnotavailable,youcansubstitutestrainedregularyogurt:Spoon2cupsplainlow-fatyogurtintoalargesievelinedwithcheeseclothoracoffee filter setoverabowl; coverandrefrigerate2hours.Transfer thedrainedyogurttoamediumbowl;discardtheliquid.
1Placeraspberriesinsievesetoverbowl.Withbackofspoon,mashandpressrasberries through sieve intobowl;discard seeds.From lime,grate1 teaspoonpeelandsqueeze1tablespoonjuice.2Addlimepeelandjuice,yogurt,andbrownsugartobowlwithraspberrypureeandstirtocombine.Transfertoairtightcontainerandrefrigerateupto1day.3To serve, spoon sauce into servingbowl andplace on large platter.Arrangefruitonsameplatter.
POTLUCKPREPDipping sauce and fruit canbe transported in an insulatedbag or picnic basket. Fruit that won’t discolor when cut can be prepped in
advance:melonandmangoescut intobite-sizechunks,kiwi into slices,plumsintowedges. Fruit thatwill discolor, like bananas, apples, pears, and peaches,can either be cut and then sprinkled with lemon or lime juice or be broughtwholetothepicnicandslicedrightbeforeserving.Tokeepthefruitjuicesfrombleedingintooneanother,transportthedifferentcutfruitsinseparatecontainers.Bringaplatterforserving.
•Fall•TAILGATEPARTY
MENU
HotMulledWine
WarmSpicedCider
Hot-PepperNuts
EasySpicyCheeseStraws
JicamaandOrangeSalad
GardenMacaroniSalad
GrilledGarlicandHerbBread
SalsaVerdeEnchiladas
PaprikaSteakwithPimientoSalsa
ButterscotchBlondies
HazelnutBrownies
HotMulledWineandWarmSpicedCiderprovidespikedandnonalcoholicwarm-ups,coupledwithtwocrunchynoshes—Hot-PepperNutsand
homemadecheesestraws.Formaincourses,anenchiladacasseroleiscookedathomeandtransportedtothetailgatepipinghot,whileasmoked-paprika-rubbedskirtsteakisthrownontoasmallportablegrillalongwithsome
cheesygoodItalianbread.We’vekeptthesidessimplewithtwosalads:Onefeaturesmacaroni,theother,jicama.Andit’sbarsfordessert—browniesand
blondies—soyoucanenjoyyoursweetsinyourseats!
HOTMULLEDWINEACTIVETIME10minutes.TOTALTIME30minutes
MAKES8generouscupsor16servings
2cupssugar
1cupwater1smallorange,thinlysliced1smalllemon,thinlysliced3cinnamonsticks(3incheseach)
8wholecloves1bottle(750ml)dryredwine
EACHSERVINGAbout 170 calories, 0g protein, 28g carbohydrate, 0g fat, 0g fiber, 0mgcholesterol,5mgsodium
If you wish, add other whole spices, such as cardamom pods, allspiceberries,orevenblackpeppercorns.
1 In nonreactive 4-quart saucepan, combine sugar, water, orange, lemon,cinnamon sticks, and cloves; heat to boiling over high heat until sugar hasdissolved,stirring.Reduceheattomediumandcook3minutes.2Addwinetosaucepanandheatuntilhot(donotboil),stirring.
POTLUCKPREPMullwinerightbefore leaving;strain into thermosbottles.Alsobringheatproofcupsormugs.
WARMSPICEDCIDERACTIVETIME10minutes·TOTALTIME40minutes
MAKES16cupsor20servings1largeorange
12cloves
1lemon6cinnamonsticks(3incheseach)
1gallonapplecider
EACHSERVINGAbout 95 calories, 0g protein, 24g carbohydrate, 0g fat, 0g fiber, 0mgcholesterol,6mgsodiumNothingsaysfalltailgatelikeappleciderwarmedwiththecomfortingflavorsofcloveandcinnamon.
1Cuttwo½-inch-thickslicesfrommiddleoforange.Insert6clovesintoskinofeach orange slice, spacing cloves evenly. Refrigerate remaining orange foranotheruse.Withvegetablepeeler,fromlemon,remove1-inch-widecontinuousstripofpeel.Refrigeratelemonforanotheruse.2 In nonreactive 5-quart saucepot, combine clove-studded orange slices withlemon peel, cinnamon sticks, and apple cider; heat to boiling over high heat.Reduceheat;coverandsimmer15minutes.3Pourhotciderthroughstrainerintothermos.
POTLUCK PREP Prepare right before leaving; strain into thermos bottles.Alsobringheatproofcupsormugs.
HOT-PEPPERNUTSACTIVETIME5minutes.TOTALTIME30minutes.MAKES2cupsor8
servings
8ounceswalnuts(2cups)1tablespoonbutterormargarine,melted2teaspoonssoysauce½to1teaspoonhotpeppersauce
EACH¼CUPAbout211calories,4gprotein,6gcarbohydrate,21gtotalfat(3gsaturated),2gfiber,4mgcholesterol,116mgsodium
Spicednutsareaperfectnibbleforatailgate—they’reeasytotransportandaddictivelydelicious.
1Preheatovento350°F.Lightlygrease15"by10½"jelly-rollpan.Addwalnutsandmeltedbutter; tossuntil coated.Bakewalnutsuntilwell toasted, about25minutes,stirringoccasionally.2Drizzle soy sauce and hot pepper sauce over nuts, tossing untilwellmixed.Cool completely in pan onwire rack. Store nuts in airtight container up to 1month.
Sweet-and-SpicyNuts
Preparenutsasdirectedabovebutsubstitute2tablespoonssugar,1½teaspoonsWorcestershire sauce, ½ teaspoon ground red pepper (cayenne), and ¼teaspoonsaltforsoysauceandhotpeppersauce.
CurriedNuts
Prepare nuts as directed above but substitute 2 teaspoons curry powder, ½teaspoon ground cumin, and½ teaspoon salt for soy sauce and hot peppersauce.
POTLUCKPREPTransportinanairtightcontainer.
EASYSPICYCHEESESTRAWSACTIVETIME30minutes.TOTALTIME1hour10minutes
MAKES48cheesestraws
1tablespoonpaprika½teaspoondriedthyme¼to½teaspoongroundredpepper(cayenne)¼teaspoonsalt1package(17¼ounces)frozenpuff-pastrysheets,thawed1largeeggwhite,lightlybeaten8ouncessharpCheddarcheese,shredded(2cups)
EACHSTRAWAbout78calories,2gprotein,5gcarbohydrate,5gtotalfat(2gsaturated),0gfiber,5mgcholesterol,68mgsodium
YoucansubstituteParmesanorAsiagofortheCheddarwhenmakingthesequickandcrunchybites.
1Preheatovento375°F.Grease2largecookiesheets.Insmallbowl,combinepaprika,thyme,groundredpepper,andsalt.2Unfold1puff-pastrysheet.Onlightlyflouredsurface,withflouredrollingpin,roll pastry into 14-inch square.Lightly brushwith eggwhite. Sprinkle half ofpaprikamixtureoverpastry.SprinklehalfofCheddaroverhalfofpastry.Foldpastryovertocovercheese,formingrectangle.Withrollingpin,lightlyrolloverpastry to seal layers together.With pizzawheel or knife, cut pastry crosswiseinto½-inch-widestrips.3Placestrips½inchapartoncookiesheets,twistingeachstriptwicetoformaspiral andpressing ends against cookie sheet to prevent strips fromuncurling.Bake cheese straws until golden, 20 to 22minutes. Transfer to wire racks tocool.4 Repeat with remaining puff-pastry sheet, egg white, paprika mixture, andcheese.Storeinairtightcontainerupto1week.
JICAMAANDORANGESALADTOTALTIME45minutes.MAKES20side-dishservings
1largejicama(2pounds)1English(seedless)cucumber4mediumnaveloranges(2¼poundstotal)
3to4limes1cuppackedfreshcilantroleaves,coarselychopped
1tablespoonvegetableoilteaspoongroundredpepper(cayenne)
¼teaspoonsalt
EACHSERVINGabout40calories,1gprotein,8gcarbohydrate,1gtotalfat(1gsaturated),3gfiber,0mgcholesterol,35mgsodium
ThisrefreshingsaladcomplementstheTex-Mexentréesonthismenu.
1Usingsharpknife, trim topandbottomof jicamaandgenerouslypeel toughbrown skin. Cut jicama into matchstick-size pieces; you should have about 8cups. Peel cucumber in alternating strips; cut in half lengthwise, then into¼-inch-thickhalf-moons.2Withknife,cutpeelandwhitepithfromorangesanddiscard.Cuteachorangecrosswiseinto¼-inchrounds;cuteachroundinhalfandtransfertolargebowl.Fromlimes,grate2teaspoonspeelandsqueeze5tablespoonsjuice.3Tobowlwithoranges,addjicama,cucumber,limepeelandjuice,cilantro,oil,groundredpepper,andsalt.Tosswell.Serveimmediatelyorrefrigerateupto4hours.
POTLUCKPREPTransport in a covered container.Serve chilledor at roomtemperature.
GARDENMACARONISALADACTIVETIME25minutes.TOTALTIME40minutes
MAKES8cupsor12side-dishservings8ouncescorkscrew(rotini)pasta
1largelemon
cuplightmayonnaise
cupmilk½teaspoonsalt½teaspoongroundblackpepper1cupfrozenpeas,thawed5radishes,cutinto½-inchchunks1smallzucchini(about6ounces),cutinto½-inchchunks1mediumcarrot,peeledandshredded½mediumyellowpepper,cutinto½-inchpieces¼cupchoppedfreshchives
EACHSERVINGAbout135calories,4gprotein,19gcarbohydrate,5gtotalfat(1gsaturated),2gfiber,5mgcholesterol,245mgsodiumThisismacaronisaladwithatwist—corkscrew pasta instead of elbows and loaded with colorful, crispvegetables.
1Heatcovered4-quartsaucepanofsaltedwatertoboilingoverhighheat.Addpastaandcookaslabeldirects.2 Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 3 tablespoonsjuice.Transferpeeland juice toservingbowl;addmayonnaise,milk, salt,andpepper.Withwirewhisk,stirmayonnaisemixtureuntilsmooth.3Drainpasta.Rinsewithcoldrunningwater;drainagain.4 Add pasta, peas, radishes, zucchini, carrot, yellow pepper, and chives tomayonnaisemixtureinbowl;tossuntilevenlymixed.Coverandrefrigerateupto1day.
POTLUCK PREP Prepare far enough in advance so it has time to getcompletelycoldintherefrigerator.Transportinacoveredcontainer;ifweatheriswarm,carryitinacooler.
GRILLEDGARLICANDHERBBREADACTIVETIME10minutes.TOTALTIMEabout20minutes
MAKES6side-dishservings5tablespoonssoftspreadablecheesewithgarlicandherbs½(16-ounce)longloafFrenchorItalianbread,splithorizontallyin
half
1plumtomato,seededandchopped
EACHSERVINGAbout155calories,4gprotein,20gcarbohydrate,7gtotalfat(4g saturated), 1g fiber, 15mg cholesterol, 305mg sodiumLike the spicednuts, this is a recipe you can have fun with and bring several flavorselections,ifyoulike.
1Evenlyspreadcheeseoncutsidesofbread.Sprinklebottomhalfofbreadwithtomato.Replacetophalfofbread.Wrapbreadtightlyinheavy-dutyfoil.2Prepareoutdoorgrillforcovereddirectgrillingovermediumheat.3Place foil-wrappedbreadonhotgrill rack.Covergrillandcook10minutes,turningoveroncehalfwaythroughgrilling.4Transferbreadtocuttingboard.Toserve,carefullyremovefoil.Withserratedknife,cutbreadcrosswiseintoslices.
POTLUCKPREPCheckwiththecookastothediameterofhisorherportablegrill.It’spossibleyoumightwanttocutandwrapthepreppedbreadinsmallerportionssothattheywillfitonthegrill.Alsobringacuttingboardandserratedbreadknifetocutthebread,aswellasabaskettoholdit.
Basil-RomanoBread
Insteadofthesoftcheese,brushcutsidesofbreadwith2tablespoonsbottledItaliansaladdressing.Insteadofthetomato,sprinklebottomhalfofbreadwithcup torn fresh basil leaves and¼ cup freshly grated Pecorino-Romano
cheese.Continueasdirectedopposite.
EACHSERVING140calories,5gprotein,20gcarbohydrate,4g total fat (1gsaturatedfat),1gfiber,4mgcholesterol,310mgsodiumHorseradish-ChiveBread
Insmallbowl,combine2tablespoonslightmayonnaise,1tablespoonbottledwhite horseradish, and 1 tablespoon chopped fresh chives. Spreadmayonnaise mixture on cut sides of bread instead of the soft cheese. Omittomato.Continueasdirectedopposite.
EACHSERVING120calories,3gprotein,21gcarbohydrate,2gtotalfat(1gsaturated),1gfiber,
2mgcholesterol,265mgsodium
SALSAVERDEENCHILADASACTIVETIME50minutes.TOTALTIME1hour10minutes
MAKES2casseroles,4main-dishservingseach
2rotisseriechickens2jars(16to17.6ounceseach)mildsalsaverde6greenonions,thinlysliced¼cupfreshlimejuice(from2to3limes)½cuplooselypackedfreshcilantroleaves,chopped16(6-inch)corntortillas1container(8ounces)reducedfatsourcream½cupreduced-sodiumchickenbroth1package(8ounces)reducedfat(2%)shreddedMexicancheeseblend(2cups)
EACHSERVINGAbout 465 calories, 39g protein, 36g carbohydrate, 18g total fat (7gsaturated),3gfiber,117mgcholesterol,785mgsodium
Thisdishwillwarmandsatisfyyourguests.Iftwocasserolesaremorethanyouneed,freezeonetoenjoyanotherday.
1Removemeatfromchickensandcoarselyshred;placeinmediumbowl(youwill need 5½ cups; reserve any extra for use another day). Discard skin andbones.Stir½cupsalsaverdeintochickentoevenlycoat.2Preheatovento350°F.Greasetwo13"by9"bakingdishes;setaside.3In12-inchskillet,heatremainingsalsaverde,greenonions,andlimejuicetoboilingovermedium-highheat.Boil 2minutes, stirringoccasionally. Stir in 2tablespoonscilantro;keepwarmoververylowheat.4 With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Placetortillaonwaxedpaper; topwithabout cupshredded-chickenmixture.Rollup tortilla and place, seam side down, in prepared baking dish. Repeat withremainingtortillasandchickenmixture,arranging8tortillasineachdish.5Stirsourcreamandbrothintoremainingsalsaverdemixtureinskillet;spoonover filled tortillas. Cover the dishes with foil and bake 15minutes. Removefoil;sprinkleeachdishwith1cupcheeseand1tablespooncilantro.Bakeuntil
cheesemelts,about5minuteslonger.
POTLUCKPREPBake both casseroles right before leaving.Coverwith foilandtransportinaninsulatedfoodcarrier.Bringaserver.
PAPRIKASTEAKWITHPIMIENTOSALSA
ACTIVETIME10minutes.TOTALTIME20minutesMAKES6main-dishservings
1½poundsbeefskirtsteak1tablespoonmildsmokedSpanishpaprikaorregularpaprika
1teaspoonsalt1jar(4ounces)slicedpimientos,drained1smallgarlicclove,crushedwithgarlicpress¼cupblanchedalmonds,coarselychopped2tablespoonsraisins,coarselychopped1tablespooncapers,drainedandchopped1tablespoonoliveoil
1tablespoonredwinevinegar
EACHSERVINGSTEAKAbout190calories,27gprotein,1gcarbohydrate,8gtotalfat(3gsaturated),0gfiber,81mgcholesterol,440mgsodium
EACHTABLESPOONSALSAAbout30calories,1gprotein,2gcarbohydrate,2gtotalfat(0gsaturated),1gfiber,0mgcholesterol,25mgsodium
Smokedpaprika(pimentóndeLaVera)hasadistinctanddeliciousflavor.It’s increasingly available in larger supermarkets and is worth searchingout.
1Rubsteakalloverwithpaprika.Sprinklebothsideswithsalt.Placeinzip-tight
plasticbaginrefrigeratoruntilreadytogrill.2Insmallairtightcontainer,combinepimientos,garlic,almonds,raisins,capers,oil,andvinegar.Refrigerateuntilreadytocook.MakesaboutD.ecupsalsa.3Prepareoutdoorgrillfordirectgrillingovermediumheat.4Place steakonhotgrill rack.Cook steak6 to8minutes formedium-rareoruntil desired doneness, turning over once. Transfer steak to cutting board; letstand5minutesforeasierslicing.Thinlyslicesteakagainstthegrain.Servewithsalsa.
POTLUCKPREPTransportprepped steak, ready for thegrill, and salsa in acooler.(Youmightwanttodoublebagthesteaktoavoidanyleakage.)Bringacuttingboardandchef’sknifetocutthesteak,andaservingplatterandtongs.
BUTTERSCOTCHBLONDIESACTIVETIME15minutes.TOTALTIME35to40minutes.MAKES24
blondies1cupall-purposeflour
2teaspoonsbakingpowder¾teaspoonsalt
6tablespoonsbutterormargarine1¾cupspackedlightbrownsugar
2teaspoonsvanillaextract2largeeggs,lightlybeaten1cuppecans,coarselychopped
EACHBLONDIEAbout145calories,0gprotein,20gcarbohydrate,7gtotalfat(2gsaturated),1gfiber,26mgcholesterol,150mgsodiumPerfectforatailgate,thesebarsarealsoagreatchoiceforanytypeofpotluck.
1Preheatovento350°F.Grease13“by9”bakingpan.2Onwaxedpaper,combineflour,bakingpowder,andsalt.3 In 3-quart saucepan,melt butter overmedium heat. Remove saucepan fromheat;stirinbrownsugarandvanilla.Addeggs;stiruntilwellmixed.Stirinflourmixtureandpecansjustuntilblended.Spreadbatterinpreparedbakingpan.4Bakeuntiltoothpickinserted2inchesfromedgecomesoutalmostclean,20to25minutes.Donotoverbake;blondieswillfirmupastheycool.Coolinpanonwirerack.5Whencool, cut lengthwise into4 strips, thencut each stripcrosswise into6pieces.
POTLUCKPREPTransportinacookietin.
HAZELNUTBROWNIESACTIVETIME30minutes.TOTALTIME55to60minutes.MAKES24
brownies¾cupbutterormargarine(1½sticks)
4ouncesunsweetenedchocolate
2ouncessemisweetchocolate½cup(abouthalf13-ouncejar)chocolate-hazelnutspread1½cupssugar
1teaspoonvanillaextract4largeeggs,lightlybeaten
1cupall-purposeflour1cuphazelnuts(filberts),toastedandcoarselychopped(seeTip)½teaspoonsalt
EACHBROWNIEAbout230calories,4gprotein,23gcarbohydrate,15gtotalfat(6gsaturated),2g fiber, 52mgcholesterol, 125mg sodiumChocolate-hazelnut spreadandtoastedhazelnutsofferadoubledoseofnuttygoodness.
1Preheatovento350°F.Grease13"by9"bakingpan.2 In 3-quart saucepan, heat butter, unsweetened chocolate, and semisweetchocolate over medium-low heat until melted, stirring frequently. Removesaucepanfromheat;stirinhazelnutspread.3 Add sugar and vanilla, stirring untilwell blended.Add eggs; stir untilwellmixed. Stir in flour, hazelnuts, and salt just until blended. Spread batter inpreparedbakingpan.4Bakeuntiltoothpickinserted2inchesfromedgecomesoutalmostclean,25to30minutes.Coolinpanonwirerack.5Whencool,cutbrownieslengthwiseinto4strips,thencuteachstripcrosswise
into6pieces.
TIPUnlessyoubuyhazelnutsthathavealreadyhadtheirskinsremoved,you’llneedtodothatafteryoutoastthem,astheskinstastebitter.Totoast,placethenuts inasingle layer inametalbakingpan inapreheated350°Foven.Bakeduntil portions of the nutswithout skin are light brown, about fifteenminutes,shaking or stirring the nuts occasionally.Wrap the hot nuts in a clean towel.Withyourhands,rollthembackandforthtoremovemostoftheskin.
POTLUCKPREPTransportinacookietin.
•DayAfter•Thanksgiving
DINNERPARTY
MENU
CranberryMojitos
Cranberry-AlmondSalad
Cranberry-FigConservewithBrie
GarlicandThymeGreenBeans
Maple-RoastedSquash
TurkeyEscaroleSoup
TurkeyandVeggieLasagna
TurkeyandMashedPotato“Pie”
PumpkinCheesecakeCrèmeCaramel
You’vesurvivedthestressandstrainofturkeyday.Nowit’stimetokickoffyourshoes,inviteyourfriendsover,andstartanewholidaytraditionatyourhouse.Thisget-togetherisallabouteaseofpreparation.Threepotluckerswill
preparerecipesbasedonleftoverturkey.Therestofthedishescanbeleftoversfromeveryone’sThanksgivingfeast,butjustincaseyourfriends
havebeenwipedclean,we’veprovidedaselectionofrecipesinkeepingwiththeday-after-Thanksgivingtheme.
CRANBERRYMOJITOSTOTALTIME10minutes.MAKES10cupsor20servings
4to5limes3cupslooselypackedfreshmintleaves½cupsugar1bottle(32ounces)cranberryjuicecocktail
2cupsgoldenorlightrum3cupsclubsodaorseltzer,chilled
8cupsicecubes
mintsprigsforgarnish
EACHSERVINGAbout 90 calories, 0g protein, 12g carbohydrate, 0g fat, 1g fiber, 0mgcholesterol, 10 mg sodium This delicious pitcher drink declares thispotluckisaparty!
1 From limes, grate 1 tablespoon peel and squeeze ½ cup juice. In blendercontainer, combine peel and juice, mint leaves, and sugar. Cover blender andpulseuntilmintischopped.2 Into large pitcher, pourmintmixture, cranberry juice, and rum. Stir in clubsoda.3 To serve, add ice to pitcher or pour over ice in glasses. Garnish withmintsprigs.
POTLUCKPREPMix thesemojitos,minus theclubsoda,and transport inacovered pitcher, along with a zip-tight plastic bag of mint sprigs. When youarriveattheparty,addtheclubsoda,thenpouroverice,garnish,andserve.
CRANBERRY-ALMONDSALADTOTALTIME5minutes.MAKES16cupsor8servings3tablespoonswalnut
oil
2tablespoonswhitewinevinegar½teaspoonDijonmustard¼teaspoonsalt
teaspooncoarselygroundblackpepper3bags(5½ounceseach)babyspinachsaladwithalmondsandcranberries½cupcrumbledbluecheese
EACHSERVINGAbout65calories,2gprotein,3gcarbohydrate,5gtotalfat(1gsaturated),3gfiber, 3mg cholesterol, 130mg sodium Around the holidays, somesupermarkets sell a saladmix with spinach, almonds, and cranberries,whichweusehere.Ifyoucan’tfinditinyourarea,substitute3bags(5to6 ounces each) baby spinach, cup sliced almonds, and cup driedcranberries.
1 In small bowl, whisk oil, vinegar, mustard, salt, and pepper until blended.Coverandrefrigerateuntilreadytoserve.2 In large serving bowl, toss spinach, almonds, and cranberrieswith dressing;sprinklewithbluecheese.
POTLUCKPREPPreparedressingandstoreinatightlyclosedjar.Inadvance,crumblebluecheeseandmeasureoutthealmondsandcranberriesifnecessary;store separately. Carry salad ingredients to the potluck in the salad bowl youintend to use; remember to take salad tongs. Toss salad together right beforeserving.
CRANBERRY-FIGCONSERVEWITHBRIE
ACTIVETIME10minutes.TOTALTIME15minutespluschillingMAKES24appetizerservings
cuppackedbrownsugar¼cupbrandy
cupwater
1lemon1bag(12ounces)cranberries(3cups),pickedover8ouncesdriedfigs,trimmedandeachcutinto8pieces1jalapeñochile,chopped1wheel(6to7inchesindiameter)ripeBriecheeseorone1-poundwedge1loafFrenchbread,sliced(optional)
EACHSERVINGWITHOUTBREADAbout120calories,4gprotein,14gcarbohydrate,5gtotalfat(3gsaturated),2gfiber,19mgcholesterol,120mgsodium
What an easy, elegant way to start off your dinner. Allowing the Brie tosoftenatroomtemperatureenhancestheflavorofthecheese.
1In2-quartsaucepan,heatbrownsugar,brandy,andwatertoboilingoverhighheat; boil 2 minutes. From lemon, grate 1 teaspoon peel and squeeze 2tablespoonsjuice.2Addcranberries,figs,jalapeño,andlemonpeelandjuicetosaucepan;heattoboiling,stirringfrequently.Reduceheattomedium;cookuntilmostcranberriespopandmixturethickensslightly,about5minutes.Coverandrefrigerateatleast3hoursorupto1week.Makesabout3cups.3About1hourbeforeserving,removeBrieandconservefromrefrigerator;letstandatroomtemperaturetowarmslightly.4Toserve,spoonsomeconserveoverBrieifyoulike;servewithbread,ifusing,
andremainingconserveinsmallservingbowl.
POTLUCKPREP Prepare the conserve so it has enough time to set in therefrigerator. Take it and the Brie out of the refrigerator about an hour beforeleavingforthepotlucksotheyhaveachancetowarmtoroomtemperature.Cutthebreadrightbeforeleavingandtransportinazip-tightplasticbagsotheslicesdon’tdryout.Bringasmalldecorativebowlandspoonfortheconserve,aplatelargeenoughtoaccommodatetheBrie,conserve,andbreadslices,andaservingknifeforthecheese.
GARLICANDTHYMEGREENBEANSACTIVETIME10minutes.TOTALTIME20minutes.MAKES8side-dish
servings
teaspoonsalt2poundsgreenbeans,trimmed
1tablespoonoliveoil2garliccloves,crushedwithgarlicpress
1teaspoonfreshthymeleaves¼teaspoongroundblackpepper
EACHSERVINGAbout45calories,2gprotein,7gcarbohydrate,2gtotalfat(0gsaturated),3gfiber,0mgcholesterol,100mgsodium
Because thisdish is finished stovetoprightbefore serving,werecommendthatthehostprepareit.
1In12-inchskillet,heat1inchwaterand½teaspoonsalttoboilingoverhighheat.Addgreenbeans;heattoboiling.Reduceheattolow;simmeruntiltender-crisp,5to10minutes,dependingonthicknessofbeans;drain.Wipeskilletdry.2 In same skillet, heat oil and garlic 1minute overmedium heat. Add greenbeans and cook until hot, about 2minutes.Remove skillet fromheat and tossgreenbeanswiththyme,remaining¼teaspoonsalt,andpepper.
POTLUCK PREP You can cook the green beans to tender-crisp in boilingwaterearlierintheday;refrigerateinazip-tightplasticbaguntilreadytofinish.
MAPLE-ROASTEDSQUASHACTIVETIME5minutes.TOTALTIME30minutes.MAKES8side-dish
servings
1package(2pounds)peeledandcubedbutternutsquash
1tablespoonoliveoil¼teaspoonsalt
cupmaplesyrup½teaspoonpumpkin-piespicepinchgroundredpepper(cayenne)
EACHSERVINGAbout100calories,1gprotein,22gcarbohydrate,2gtotalfat(0gsaturated),2gfiber,0mgcholesterol,80mgsodium
In the vegetable department, nothing says “fall” like butternut squash.Tossedwithamixofmaplesyrupandspicesthatgivesitahintofheatandsmokeflavor,it’sroasted,whichconcentratesitsownnaturalsweetness.
1 Preheat oven to 425°F. Line 15½" by 10½" jelly-roll pan with foil. Placesquash in pan; drizzlewith oil, sprinklewith salt, and toss to combine.Roastsquash15minutes.2Meanwhile,in1-cupliquidmeasuringcup,stirmaplesyrupwithpumpkin-piespiceandgroundredpepper.3 Toss squash with maple syrup mixture. Roast until fork-tender, 15 to 20minuteslonger.Spoonsquash,alongwithanypanjuices,intoservingdish.
POTLUCKPREPRoastthesquashrightbeforeleaving,transfertoacoveredservingdish,andtransportinaninsulatedfoodcarrier.
TURKEYESCAROLESOUPACTIVETIME15minutes.TOTALTIME25minutes
MAKES10cupsor5main-dishservings
1tablespoonoliveoil2cupsshreddedormatchstickcarrots(abouttwo-thirdsofa10-ouncebag)1smallonion,finelychopped2clovesgarlic,minced3cans(14½ounceseach)chickenbroth(5¼cups)
2cupswater2headsescarole(1½pounds),cutinto1-inchpieces½cuporzopasta2cupschoppedleftovercookedturkey(10ounces)
teaspooncoarselygroundblackpepper½cupfreshlygratedParmesancheese
EACHSERVINGAbout285calories,28gprotein,25gcarbohydrate,9gtotalfat(3gsaturated),6gfiber,49mgcholesterol,890mgsodium
Youcanservethistostartthemealorset itoutwithall theotherpotluckofferings.
1In6-quartDutchoven,heatoilovermedium-highheatuntilhot.Addcarrots,onion,andgarlic;cookuntilonionsoftens,about4minutes,stirringfrequently.Stirinbrothandwater;heattoboiling.Stirinescaroleandorzo;heattoboiling.2Reduceheattomedium-low;simmeruntilescaroleandorzoaretender,about6minutes.Stirinturkeyandpepper.Reduceheattolow;simmeruntilturkeyisheatedthrough,about3minutes.ServewithParmesan.
POTLUCKPREPPrepareorreheatthisrightbeforeyouleave.Transportitin
thesouppotyouprepareditinortransferittoaslowcooker.Ineithercase,besuretosecurethelid.Onceatthepotluck,ifneedbe,youcansetthepotonthestove for a quick simmer, or set the slow cooker on the KeepWarm setting.Bringaservingladle.
TURKEYANDVEGGIELASAGNAACTIVETIME25minutes.TOTALTIME1hour10minutes
MAKES6main-dishservings
4tablespoonsbutterormargarine1package(10ounces)slicedmushrooms1smallonion,finelychopped1garlicclove,crushedwithgarlicpress
cupall-purposeflour2cupslow-fat(1%)milk,warmed1can(14½ounces)chickenbroth(1¾cups)
8no-boillasagnanoodles1package(10ounces)frozenchoppedspinach,thawedandsqueezeddry2cups½-inchpiecesleftovercookedturkey(10ounces)¾cupfreshlygratedParmesancheese1cupshreddedpart-skimmozzarellacheese(4ounces)
EACHSERVINGAbout 445 calories, 33g protein, 36g carbohydrate, 18g total fat (7gsaturated),3gfiber,57mgcholesterol,740mgsodium
Leftover turkey never had it so good in this hearty, satisfying take onlasagna.
1 In12-inchnonstick skillet,melt1 tablespoonbutterovermediumheat.Addmush.rooms,onion,andgarlic,andcookuntilmushroomsarelightlybrowned,about8minutes,stirringoccasionally.Setaside.2 Meanwhile, in 4-quart saucepan, melt remaining 3 tablespoons butter overmediumheat.Whisk in flourandcook1minute.Graduallywhisk inmilkandbrothuntilwellblended;cookuntilsaucethickensandboils,stirringfrequently.Boil2minutes.Setsauceaside.3 Preheat oven to 375°F. Spray 8-inch glass or ceramic baking dish withnonstickcookingspray.Pour½cupsauce inbottomofbakingdish;arrange2
noodlesoversauce,overlappingtofit.Topevenlywithhalfofspinach,halfofturkey, then½cup sauce; sprinklewith¼cupParmesan.Topwith2noodles,mushroommixture,¾cupmozzarella, then½cup sauce.Topwith2noodles,remainingspinachandturkey,then¾cupsauce,and¼cupParmesan.Arrangeremaining noodles on top; spoon remaining sauce over noodles to cover.SprinklewithremainingmozzarellaandParmesan.4 Spray sheet of foil with cooking spray (or use nonstick foil); cover bakingdish, sprayed (or nonstick) side down.Bake lasagna 30minutes.Remove foilandbakeuntilhotandbubblyinthecenterandlightlybrownedontop,about15minuteslonger.Letstand15minutesforeasierserving.
POTLUCKPREPBakerightbeforeleavingandtransporttothepotluckinaninsulatedfoodcarrier.Or,ifyourhostprefers,bakefor30minutes,thentaketothepotluckandfinishbrowningthere.
TURKEYANDMASHEDPOTATO“PIE”ACTIVETIME10minutes.TOTALTIME35minutes.MAKES6main-
dishservings
2tablespoonsbutterormargarine
2tablespoonsall-purposeflour1can(14½ounces)chickenbroth(1¾cups)
1teaspoonWorcestershiresauce2cups½-inchpiecesleftovercookedturkey(10ounces)2cupsleftovercookedvegetables,coarselychopped1½cupsleftoverstuffing
2cupsleftovermashedpotatoes½cupshreddedsharpCheddarcheese
EACHSERVINGAbout 340 calories, 22g protein, 33g carbohydrate, 14g total fat (4gsaturated),4gfiber,47mgcholesterol,830mgsodium
Leftover mashed potatoes can get stiff when refrigerated, making themhardtospread.Ifthathappens,addafewtablespoonsofhotmilkandstiruntiltheyloosenup.
1Preheatovento375°F.Lightlygreaseshallow2-quartglassorceramicbakingdish;setaside.2 In 3-quart saucepan, melt butter over medium heat. Whisk in flour untilsmooth;cook1minute.Whisk inbrothandWorcestershireuntilwellblended;heat toboilingoverhighheat.Reduceheat to low; simmer5minutes, stirring
frequently.Stirinturkeyandchoppedvegetables.3Spoon stuffing evenly intobottomofpreparedbakingdish.Topwith turkeymixture.Usingbackofspoon,evenlyspreadmashedpotatoesovertop;sprinklewithCheddar.4 Bake casserole until hot and bubbly and cheese begins to brown at edges,about25minutes.Letstand5minutesforeasierserving.
POTLUCKPREPBakerightbeforeleavingandtransportinaninsulatedfoodcarrier.
PUMPKINCHEESECAKECRÈMECARAMELACTIVETIME30minutes.TOTALTIME1hour40minutespluschilling
MAKES12servings
1orange1¼cupssugar¼cupwater1package(8ounces)creamcheese,softened1cupsolidpackpumpkin(notpumpkin-piemix)
6largeeggs1can(12ounces)evaporatedmilk½cupheavyorwhippingcream¼cuporange-flavorliqueursuchasGrandMarnierortriplesec
1teaspoonvanillaextract1teaspoongroundcinnamonpinchgroundnutmegpinchsalt
EACHSERVINGAbout280calories,7gprotein,28gcarbohydrate,15gtotalfat(9gsaturated),1gfiber,150mgcholesterol,135mgsodium
Becauseofallthecaramelsauce,besuretouseadeeprectangularplatterforservingthisdelicious,silkysmoothdessert.
1Preheatovento350°F.Fillkettleorcovered4-quartsaucepanwithwater;heattoboilingoverhighheat.2Meanwhile,fromorange,withvegetablepeeler,remove6stripspeel,about3"by1"each.Withknife,trimoffasmuchwhitepithaspossiblefrompeel.In1-quartsaucepan,heatorangepeel,¾cupsugar,and¼cupwatertoboilingover
medium heat; cover and cook 5minutes. Remove cover and cook until sugarmixtureisamberincolor,1to2minuteslonger.Pourhotcaramelinto9"by5"metalloafpan.Withfork,removeanddiscardorangepeel.(Holdloafpanwithpotholderstoprotecthandsfromheatofcaramel.)Setpanaside.3Inlargebowl,withmixeronmediumspeed,beatcreamcheeseandremaining½cup sugar 2minutes, occasionally scrapingdownbowlwith rubber spatula.Beat in pumpkin, then eggs, 1 at a time. Reducemixer speed to low; beat inevaporatedmilk, cream, liqueur, vanilla, cinnamon, nutmeg, and salt just untilwellmixed.4Pourpumpkinmixturethroughmedium-meshsieveovercaramelinloafpan,pressingitthroughwithrubberspatula.Placeloafpanin13"by9"bakingpan;place in oven. Carefully pour boiling water into baking pan to come three-quartersupsidesofloafpan.5Bakeuntilknifeinserted1inchfromedgeofcustardcomesoutclean(centerwill jiggle),about1hourand10 to15minutes.Remove loafpanfrombakingpantocoolonwirerack1hour.Coverandrefrigeratecrèmecaramelatleast8hoursorovernight.6Tounmold, runsmallmetal spatulaorknifearoundsidesof loafpan; invertcrème caramel onto serving plate. Leave loaf pan in place several minutes,allowingcaramelsyruptodripfrompanontoloaf.(Don’tworryifsomecaramelremainsinloafpan.)
POTLUCKPREPPrepareearlierinthedayorthedaybeforetoallowproperchillingtime.Transportinloafpanalongwithservingdish.Atpotluck,unmoldasdirectedinstep6.
•NewYear’sEve•POTLUCKPARTY
MENU
HolidayChampagnePunch
HotCrabmeatSpread
SpinachandMandarinOrangeSalad
GlazedHamwithApricots
CornPudding
BrusselsSproutswithGarlicButterandAlmonds
CranberryTrifle
PotluckisagreatwaytohandleNewYear’s.Askingfriendstobringadishtocomecelebrateonelasttimebeforeyears’endmakesitawork-andstress-free
get-togetherforeveryone.Forthismenu,wecombinedelementsofindulgenceandcomfort.Startoutwithafestivechampagnepunchservedwithahotcrabmeatdip,thenmoveontoadinnerthatwillwarmthecoldestwinternight—adeliciouslyglazedhamaccompaniedbysmoothandsatisfyingcornpudding,sautéedBrusselssprouts,andaspinachandorangesalad.Thegrand
finaleisashowstoppertriflelayeredwithcranberries.
HOLIDAYCHAMPAGNEPUNCHTOTALTIME20minutesplusfreezing.MAKES10cupsor20servings
1pintstrawberries1poundseedlessgreengrapes,onstems
2cupsorangejuice¼cuporange-flavorliqueursuchasGrandMarnierorTripleSec1bottle(1liter)gingerale,chilled1bottle(750milliliters)champagneorsparklingwhitewine,chilled
1bunchfreshmint
EACHSERVINGAbout 85 calories, 0g protein, 14g carbohydrate, 0g fat, 1g fiber, 0mgcholesterol,7mgsodium
Thisprettypunch isa sparkling spectacle, its fruit garnish frozen intoanicyringthatalsohelpstokeepeverythingcold.
1 Fill 5-cup ring mold with ½ inch cold water; freeze until hard, about 45minutes.Reserve8strawberries;hullandsliceremainingstrawberries.Ontopofice in ring mold, decoratively arrange half of sliced strawberries and ½ cupstemmedgrapes.Add just enoughwater to prevent fruit from floating. Freezeuntilhard,about45minutes.Repeatwithremainingstrawberryslices,another½cupstemmedgrapes,andenoughwatertocoverfruit;freezeuntilhard,about45minutes.2Withkitchenshears,cutremaininggrapestemsintosmallbunchesofgrapes;arrangegrapebunchesandreservedwholestrawberriesalternatelyinringmold.Addenoughwatertocomeuptorimofmold,allowingsomefruittobeexposedabovewater;freezeuntilhard,about45minutesorupto6hours.3About15minutesbeforeserving,in5-quartpunchbowlorbowllargeenough
toholdicering,combineorangejuiceandorangeliqueur.Stiringingeraleandchampagne.4Unmoldiceringandturnfruitsideup.Tucksmallmintsprigsbetweengrapesandstrawberries.Addiceringtopunchbowlandserve.
Thispunch features a ringof ice containingartfully arranged strawberries andgrapes.
The ring iscreatedby freezingprogressive layersofwaterand fruit.After thering is frozen solid, youwill unmold it and turn it right side up in the punchbowl.
HOTCRABMEATSPREADACTIVETIME10minutes.TOTALTIME35minutes.MAKES12
appetizerservings
3tablespoonsslicedalmonds1container(8ounces)lumpcrabmeat1package(8ounces)creamcheese,softened3tablespoonsmincedonion
1tablespoonmilk½teaspoonbottledwhitehorseradish¼teaspoonsalt
teaspooncoarselygroundblackpepperassortedcrackers
EACHSERVINGAbout40calories,2gprotein,1gcarbohydrate,3gtotalfat(2gsaturated),2gfiber,17mgcholesterol,70mgsodium
Thisaddictivespreadhastheaddedcrunchoftoastedalmondswithalittlebitofhorseradishbite.
1Preheatovento375°F.Spreadalmondsin8-inchbakingpan.Bakeuntillightlytoasted, 2 to 3minutes. Pick through crabmeat to remove any pieces of shell,makingsurenottobreakupmeat.2Inmediumbowl,stircreamcheese,onion,milk,horseradish,salt,andpepperuntil blended. Gently stir in crabmeat. Spread mixture into shallow 9-inchbakingdish.3Sprinklealmondsovercrabmeatmixture.Bakeuntiledgesbrownandcenterbeginstobubble,20to25minutes.Servehotwithcrackers.
POTLUCK PREP Bake right before leaving. Cover tightly with foil and
transport in an insulated food carrier. You could also keep this warm on thebuffettableinaminislowcooker.Bringaboxofcrackersandabasketorplatetoarrangethemon.
SPINACHANDMANDARINORANGESALAD
TOTALTIME5minutes.MAKES8first-courseservings
2bags(5to6ounceseach)babyspinachcupbottledpoppy-seedsaladdressing
½lemon1can(11ounces)mandarinorangesections,drainedandpatteddry½cuphoney-roastedslicedalmonds(half3¾-ouncebag)
EACHSERVINGAbout95calories,3gprotein,6gcarbohydrate,7gtotalfat(1gsaturated),5gfiber,0mgcholesterol,125mgsodium
Just five ingredients but what an incredible combination of flavors andtextures—thetendergreengoodnessofbabyspinach,thejuicysweetnessofmandarinoranges,andthecrunchyrichflavorofhoney-roastedalmonds.
Placespinachinlargesaladbowl.Drizzlepoppy-seeddressingontop;squeezejuicefromlemonhalfoversalad.Justbeforeserving,tosstocombine;topwithmandarinorangesectionsandslicedalmonds.
POTLUCKPREPWash and spin dry spinach if necessary. Transport in zip-tightplasticbagssetinthesaladbowlyouintendtouse,alongwiththebottleofsalad dressing, lemon, can of orange sections, almondsmeasured into a smallzip-tightplasticbagorcontainer,andsaladtongs.Putsaladtogetherasdirectedabovebeforeserving.
GLAZEDHAMWITHAPRICOTSACTIVETIME35minutes.TOTALTIME2hours45minutes
MAKES16main-dishservings
1fullycookedbone-insmokedhalfham(7pounds)1package(6ounces)driedapricothalves
2tablespoonswholecloves½cuporangemarmaladeorapricotjam
2tablespoonsgrainycountrystyleDijonmustard
EACHSERVINGAbout240calories,29gprotein,16gcarbohydrate,7gtotalfat(2gsaturated),0gfiber,62mgcholesterol,1,525mgsodium
Hamhalvesareavailableasbuttorshank.Theshankhalflooksmorelikeaclassicwholehambecauseitcontainsthelegbone.It’salsoeasiertocarvethanthebutthalf,andlessfatty,too.
1Preheatoven to325°F.Withknife, remove skinand trimallbut inch fatfromham.Secureapricotswithclovestofatsideofhaminrows,leavingsomespacebetweenapricots.Placeham,fatsideup,onrackinlargeroastingpan(17"by11½");add1cupwater.Coverpantightlywithfoil.Bake2hours.2Afterhamhasbaked1hour45minutes,prepareglaze: In1-quart saucepan,heat marmalade and mustard to boiling over medium-high heat. Remove foilfromhamandcarefullybrushwithsomeglaze.3Continuetobakeham30to40minuteslonger,brushingwithglazeevery15minutes, until instant-read meat thermometer inserted away from the bonereaches135°F.Internal temperatureofhamwill rise5° to10°Fuponstanding.(Someapricotsmayfalloffintopanasyouglaze.)
4 Transfer ham to cutting board; cover and let stand 20 minutes for easierslicing.Slicehamandservewithapricotsfrompan.
POTLUCKPREPBakethehamrightbeforeleaving.Removeitfromtheovenandwrapitwithfoil;transportitintheroastingpanalongwithaservingplatter.Slice ham at potluck right before serving (so everyone can first admire yourbeautifullyglazedham),arrangingtheslicesandapricotsontheplatter.Itmightalsobefuntobringaselectionofdifferentmustardsforpeopletochoosefrom.
CORNPUDDINGACTIVETIME15minutes.TOTALTIME1hour.MAKES12side-dish
servings
1can(14¾ounces)creamstylecorn3cupsfreshcornkernels(fromabout6ears)or1bag(16ounces)frozencorn1container(16ounces)sourcream¾cupcornmeal
3largeeggs,separated½teaspoonsalt½teaspooncoarselygroundblackpepper
EACHSERVINGAbout200calories,6gprotein,25gcarbohydrate,10gtotalfat(5gsaturated),2gfiber,70mgcholesterol,330mgsodium
Cornpudding is a tasty alternative to potatoes. In this version, you get atripledoseofcorngoodness—creamstylecorn,cornkernels,andcornmeal.
1Preheatovento350°F.Grease13"by9"bakingdish;setaside.2 In large bowl, combine creamstyle corn, fresh or frozen corn kernels, sourcream,cornmeal,eggyolks,salt,andpepper.3 In small bowl, with mixer on high speed, beat egg whites until stiff peaksform.Foldwhitesintocornmixture;pourintopreparedbakingdish.4Bakepuddinguntiledgesaresetandcenterjigglesslightly,about45minutes.Letpuddingstandonwirerack10minutestosetbeforeserving.
POTLUCKPREPBakerightbeforeleaving.Allowtosetfor10minutes,thencovertightlywithfoilandtransportinaninsulatedfoodcarrier.
BRUSSELSSPROUTSWITHGARLICBUTTERANDALMONDS
ACTIVETIME20minutes.TOTALTIME35minutesMAKES5cupsor12side-dishservings
½cupsliveredalmonds
2tablespoonsbutterormargarine4largegarliccloves,slivered3containers(10ounceseach)Brusselssprouts,trimmedandeachcutlengthwiseintoquarters
cupwater
1teaspoonsalt
EACHSERVINGAbout80calories,3gprotein,7gcarbohydrate,5gtotalfat(2gsaturated),3gfiber,5mgcholesterol,230mgsodium
ThesecrettoBrusselssproutsisnottoovercookthem,otherwiseyouendupwithsproutsthattaste—andsmell—cabbagey.TreatBrusselssproutsrightandyou’llberewardedwithgreattextureandafabulousnuttyflavorthat’senhancedinthisrecipebytheadditionoftoastedalmonds.
1Innonstick12-inchskillet,cookalmondsovermediumheatuntilbrowned,4to5minutes,stirringfrequently.Transferalmondstocup;setaside.2Insameskillet,meltbutterovermediumheat.Stiringarlic,Brusselssprouts,water, andsalt; coverandcookuntil sproutsare just tender,10 to12minutes,stirring occasionally. (You may need to stir Brussels sprouts mixture morefrequentlyduringfinalminutesofcookingtoavoidoverbrowningthegarlic.)3TransferBrusselssproutstoservingbowl;sprinklewithalmondstoserve.
POTLUCKPREP Because this is a last-minute preparation, we recommend
thatthehostmakeit.
CRANBERRYTRIFLETOTALTIME50minutespluschilling.MAKES12servings
2naveloranges1bag(12ounces)freshcranberries(about3cups)1¼cupswater1cupsugar
2tablespoonschoppedcrystallizedginger¼teaspoongroundcinnamon
teaspoongroundallspice
1cupheavyorwhippingcream1package(4servings)vanillaflavoredinstantpuddingandpiefilling
2cupsmilk1frozenpoundcake(16ounces),cutinto¾-inchcubes
EACHSERVINGAbout 375 calories, 4g protein, 53g carbohydrate, 17g total fat (10gsaturated),2gfiber,75mgcholesterol,285mgsodium
ThislayereddessertisaspectacularwaytoendthemealandwelcomeintheNewYear!
1Fromoranges,grate1teaspoonpeelandplacein4-quartsaucepan.Withknife,removeall remainingpeelandwhitepith fromoranges.Holding1orangeatatimeoversamesaucepan,tocatchjuice,cutsectionsfrombetweenmembranesandaddtosaucepan,thensqueezejuicefrommembranesintosaucepan;discardmembranes.
2 Set aside a few cranberries for garnish. In same saucepan, stir remainingcranberries with water, sugar, ginger, cinnamon, and allspice. Heat to boilingoverhighheat,stirringoften.Reduceheattomedium;cookuntilcranberriespopandsaucethickensslightly,15to17minutes,stirringoccasionally.Removefromheat;cooltoroomtemperature.3Meanwhile, inmediumbowl,withmixeronmediumspeed,beatcreamuntilsoftpeaksform. In largebowl,withwirewhisk,preparepuddingwithmilkaslabeldirects.Immediatelyfoldwhippedcreamintopuddinguntilblended.4 In 3-quart glass trifle bowl or other serving bowl, place one-third of cakecubes.Spoonone-thirdofcranberrymixture(about1cup)overcake,spreadingtosideofbowl.Topwithone-thirdofpudding(about1¼cups).Repeatlayeringtwomoretimes.Garnishwithreservedcranberries.5Covertrifleandrefrigerateatleast4hoursorupto2days.
POTLUCKPREPPrepareinthemorningorthedaybeforetoallowtimeforittochillproperly.Covertightlywithplastic.Ifyouaretravelinganysignificantdistance,transportitinacooler.Keeprefrigerateduntilreadytoserve.
•SuperBowl•SHINDIG
MENU
Hold’emPuffs
SpicyPitaChips
ChickpeaKickers
ClassicItalianHero
MoleChiliConCarne
LayeredChoppedSalad
Old-FashionedPopcornBalls
AppleCrumbSquares
WhenitcomestotheSuperBowl,youcan’tgowrongwiththeclassics.Fornibbles,we’vegotpop-in-your-mouthChickpeaKickersandpitachips,aswellasagrown-upversionofpigsinablanket,usingheartykielbasa.A
layeredsaladisacrispcounterpointtothemainevents,asteamingpotofchiliandahomemadepartyhero.Ifyou’vestillgotroomfordessert,thereare
homeyapplesquaresorchewy-crunchypopcornballs.
HOLD’EMPUFFSACTIVETIME25minutes.TOTALTIME40minutes.MAKES48puffs1
package(16ounces)lightkielbasaorturkeykielbasa
1tube(8ounces)refrigeratedcrescentrolls
2tablespoonsspicybrownmustard
EACHPUFFAbout40calories,2gprotein,2gcarbohydrate,3gtotalfat(1gsaturated),0gfiber, 6mg cholesterol, 130mg sodium No need to put out mustard fordipping—it’salreadywrappedintheblanket.
1Preheatovento375°F.2Patkielbasadrywithpapertowels.Cutcrosswiseinto¾-inch-thickrounds;cuteachroundinhalftomakehalf-circles.3 Unroll half of dough (4 triangles) from tube of crescent rolls but do notseparatetriangles;placeonsurface.4Pinch2 triangles togetheralongperforations tomakea6"by3½"rectangle.Repeattomakeanotherrectangle;cutrectanglesapart.Spreadwithmustard.Cuteach rectangle crosswise inhalf, then cut eachhalf crosswise into six½-inch-widestripstomake12stripsfromeachrectangle.5Looselywrapmustardsideofadoughstriparoundpieceofkielbasa;pinchtoseal. Placewrapped kielbasa on ungreased large cookie sheet.Repeat, placingpiecesabout1inchapartoncookiesheet.Repeatwithremaininghalfofcrescentdough,mustard,andkielbasa.6Bake until puffs are browned, 13 to 15minutes.Whenpuffs are done,withspatula,transfertowarmplatter.Servewarm.
Hold’emPuffs,SpicyPitaChips,andChickpeaKickers
POTLUCKPREP Prepare puffs and set on prepared cookie sheet (youmayneed2sheetstofitthemall).Coverwithplasticwrapandrefrigerateuntilreadytoleave.Haveyourhostpreheatherovensothatthepuffscangostraightintotheoven(afterremovingthewrap).Getthereearlyenoughsothepuffscanbecomingoutoftheovenastheotherguestsarrive.
SPICYPITACHIPSACTIVETIME10minutes.TOTALTIME18minutespluscooling.
MAKES8dozen
½cupoliveoil1tablespoonfreshlygratedParmesanorRomanocheese1tablespoonchilipowder
1teaspoongroundcumin1package(12ounces)whiteorwhole-wheatpitas
EACHCHIPAbout20calories,0gprotein,2gcarbohydrate,1gtotalfat(0gsaturated),0gfiber,0mgcholesterol,20mgsodium
Forgetthetortillachips:Youcanbakethesechili-andcumin-scentedcrispsin a flash. Serve with store-bought hummus topped with a sprinkling ofchoppedparsley.Forphoto,see.
1 Preheat oven to 425°F. In 1-cup liquid measuring cup, with fork, mix oil,Parmesan,chilipowder,andcumin.2With knife or kitchen shears, carefully split each pita.Brush insides of pitahalveslightlywithoilmixture.Cuteachhalfinto8wedges.3 Transfer wedges to 2 ungreased large cookie sheets (wedges can overlapslightly).Placecookiesheetson2ovenracksandbakechips8to10minutesoruntiledgesaregolden.Watchcarefully,astheycanburnquickly.4Coolchipsoncookiesheetsonwireracks.
POTLUCKPREPMakechipsup tooneweekbeforeparty.Store ina tightlycoveredcontainerorlargeself-sealingplasticbag.
CHICKPEAKICKERSACTIVETIME5minutes.TOTALTIME17minutes
MAKES1¾cupsor7appetizerservings
1tablespoonbutterormargarine1can(15to19ounces)garbanzobeans(chickpeas)½teaspoondriedItalianseasoning¼teaspoongroundredpepper(cayenne)¼teaspoonsaltcocktailpicks
EACH¼CUPAbout105calories,4gprotein,17gcarbohydrate,3gtotalfat(0gsaturated),3gfiber,0mgcholesterol,240mgsodium
These little munchies make for fun and unexpected party fare. Providecocktailpickstomakethemeasyforgueststomunch.Forphoto,see.
1Innonstick10-inchskillet,heatbutterovermedium-highheatuntilmeltedandbrowned,about5minutes.Meanwhile,drainandrinsebeans.Transferbeanstopapertowels;patcompletelydry.2Addbeans,Italianseasoning,groundredpepper,andsalttoskillet;cookuntilbeansbrownslightly,about7minutes,shakingpanoccasionally.3Transferbeanstoshallowbowl.Servehotorcoldwithcocktailpicks.
POTLUCKPREPMakethesesnacksrightbeforeyouleave,thentransportinacoveredservingbowl.
CLASSICITALIANHEROTOTALTIME15minutes.MAKES12servings
1longloaf(about16inches)FrenchorItalianbread(12ounces)¼cupvinaigretteofchoice4ouncesthinlyslicedhotand/orsweetcapocello,proscuitto,soppressata,and/orsalami4ouncesmozzarellacheese,preferablyfresh,thinlyslicedshreddedromainelettuceorarugulapeperoncini, basil leaves, roasted red peppers, very thinly sliced red onions, tapenade, and/or sliced ripetomatoes
EACHSERVINGAbout145calories,7gprotein,12gcarbohydrate,8gtotalfat(2gsaturated),1gfiber,16mgcholesterol,408mgsodium
Whypaymoretobuyagiantherowhenyoucanputtogetheryourownandtailor it to taste?Whether you call it a hero, sub, hoogie, or grinder, thistoothsomesandwichissuretobeacrowdpleaser.
1Splitbreadhorizontallyinhalf.Removeenoughofthesoftcenterfromeachhalftomake1-inchshell.(Reservesoftbreadforanotheruse.)2Brushvinaigretteevenlyovercutsidesofbread.Layermeatsandcheeseonbottomhalfofbread.Topwithadditionalingredientsofyourchoice.Replacetophalfofbread.Ifnotservingrightaway,wrapsandwichinfoilandrefrigerateupto4hours.Cutin12pieces.
POTLUCKPREPTransportuncutwrappedheroonabakingsheetforsupport.If transporting itanydistance,carry inacooler,cutting it inhalf, ifnecessary,andrewrappingit.Cutintoservingpiecesatthepotluck.
MOLECHILICONCARNEACTIVETIME20minutes.BAKE1hour45minutes
MAKES10main-dishservings2poundsbonelessporkshoulder,trimmedandcutinto1-inchpieces2poundsbonelessbeefchuck,trimmedandcutinto1-inch
pieces
2teaspoonsvegetableoil6garliccloves,crushedwithpress2mediumonions,chopped1tablespoongroundcoriander1tablespoongroundcumin
1tablespoonpaprika1½teaspoonschipotlechilepowder½teaspoongroundcinnamon3cans(15to19ounceseach)pinkbeansand/orredkidneybeans1can(28ounces)dicedtomatoes
1cupwater2 squares (2 ounces) unsweetened chocolate, chopped 1½ teaspoons salt warm corn tortillas (optional)EACHSERVINGAbout 525 calories, 55g protein, 34g carbohydrate, 19g total fat (7g saturated), 13g fiber, 146mgcholesterol,1,355mgsodiumAbigpotofheartychiliisjustthethingonSuperBowlSunday.Moleisarich-tasting, reddish brown sauce containing a surprising ingredient—chocolate—that contributesbodywithoutmakingthesaucesweet.
1Patporkandbeefdrywithpapertowels.In6-to8-quartDutchoven,heatoilovermedium-highheatuntilveryhot.Addmeatinbatchesandcookuntilwellbrowned,5to6minutes,addingmoreoilifnecessaryandusingslottedspoontotransfermeattomediumbowlasitisbrowned.(YoumayneedtoreduceheattomediumifoilinDutchovenbeginstosmoke.)Preheatovento325°F.2 Reduce heat to medium. Add garlic, onions, coriander, cumin, paprika,chipotle chili powder, and cinnamon to drippings in Dutch oven, and cook,stirringfrequently,untilonionistender,about5minutes.3 Return meat with its juices to Dutch oven. Stir in beans with their liquid,tomatoeswith their juice,water, chocolate, and salt; heat to boiling over high
heat,stirringuntilbrownedbitsareloosenedfrombottomofDutchoven.4Coverandbakeuntilmeat is fork-tender,1hourand45minutes to2hours.Skimanddiscardanyfat.Spoonchiliintobowlsandservewithtortillas,ifyoulike.
POTLUCKPREPHeatuntilbubblingrightbeforeleaving.Transfertoaslowcookertotransport;bringaservingladle.PlaceonbuffettableandsettoKeepWarm.
LAYEREDCHOPPEDSALADTOTALTIME25minutes.MAKES22cupsor16servings
CreamyBlue-CheeseDressing4ouncesbluecheese,crumbled(1cup)3tablespoonsmilk½cuplightmayonnaise2tablespoonswhitewinevinegar1teaspoonDijonmustard
teaspoonsaltteaspooncoarselygroundblackpepper
Salad1mediumheadiceberglettuce(about1½pounds),coarselychopped4medium(about1¼pounds)tomatoes,thinlysliced1bag(10ounces)shreddedcarrots2mediumredpeppers,coarselychopped1English(seedless)cucumber,unpeeled,cutlengthwiseinhalfandthinlyslicedcrosswise½cupwalnuts,toastedandchopped
EACHSERVINGAbout75calories,3gprotein,6gcarbohydrate,5gtotalfat(2gsaturatedfat),2gfiber,8mgcholesterol,190mgsodium
Serveacrowdwiththisfestivemake-aheadsalad:Iceberglettuceandlayersof fresh veggies stay crunchy under a creamy blue-cheese dressing untiltossed togetherat serving time.For theprettiestpresentation—though it’snotessential—serveinacylindricalclear-glassbowlsothatallthecolorfullayersshowupwell.Inapinch,youcanuseapunchbowlortheouterbowlfromyoursaladspinner.
1 Prepare dressing: In small bowl, with fork, mash cheese with milk untilcreamy.Addmayonnaise,vinegar,mustard,salt,andpepper;mixuntilblended.
Makesabout1¼cups.2Prepare salad: In6-quart or larger cylindrical clear-glassbowl, placehalf oflettuce.Topwithtomatoslices,followedbyshreddedcarrots,remaininglettuce,redpeppers,andcucumberslices.3 Spoon blue-cheese dressing on top. Sprinkle with walnuts. Cover andrefrigerateuntilreadytoserveandupto1day.4Rightbeforeserving,tosssaladuntilwellcoatedwithdressing.
POTLUCK PREP Transport in a covered serving bowl. If traveling anydistance,carry it inacooler.Bring two large spoonsor salad forks to toss thesalad,aswellasservingtongs.
OLD-FASHIONEDPOPCORNBALLSACTIVETIME30minutes.TOTALTIME45minutes.MAKES16popcorn
balls1cuppecans
1cupslicedalmonds1½cups flaked sweetenedcoconut16 cupspoppedcorn (fromabout¾cupunpoppedkernels) 1¼cupspackedbrownsugar1¼cupsdarkcornsyrup
6tablespoonsbutterormargarine½teaspoonsalt½teaspoonvanillaextract¼teaspoonbakingsoda
EACHPOPCORNBALLAbout330calories,3gprotein,48gcarbohydrate,16gtotalfat(6gsaturated),32g fiber, 12mgcholesterol, 180mg sodiumGet everyone in the spirit forgameday!
1Preheatovento350°F.Placepecansandalmondsin17"by11½"roastingpan;placecoconutin15½"by10½"jelly-rollpan.Setpanson2ovenracksandbakenutsandcoconutuntiltoasted,10to15minutes,stirringoccasionally.Stirnutsintococonut;coolcompletely.2Linecookie sheetwith foil; spray it and roastingpanwithnonstickcookingspray. Place popcorn in roasting pan; discard any unpopped kernels. Sprinklewithnutmixture.3 In heavy saucepan, heat brown sugar, corn syrup, butter, and salt to boilingover medium-high heat, stirring frequently. Reduce heat to medium; boil 5minutes. Remove saucepan from heat; stir in vanilla and baking soda. Verycarefully,pourhotcaramelsyrupoverpopcornmixture; tosswith2forksuntilevenlycoated.4Working quickly, scoop up hot popcornmixture by level cups and place onprepared cookie sheet.When cool enough to handle, coat handswith cooking
spray; shape mounds into balls, pressing lightly so they hold together. Coolcompletely.
POTLUCK PREP Wrap each ball in plastic wrap. Store in tightly coveredcontaineratroomtemperatureupto1week.Bringto theparty inadecorativebasket.
APPLECRUMBSQUARESACTIVETIME1hour.TOTALTIME2hourspluscooling.MAKES24
squares
CrumbTopping
1cupall-purposeflour
1cuppecansorwalnuts,coarselychopped½cupbutterormargarine(1stick),slightlysoftened½cuppackedbrownsugar1tablespoonvanillaextract1teaspoongroundcinnamon
Crust
3cupsall-purposeflour
cupgranulatedsugar¼teaspoonsalt¾cupcoldbutterormargarine(1½sticks)
AppleFilling4poundsgreenapples,suchasGrannySmith,peeled,cored,andcutinto½-inchchunks4tablespoonsbutterormargarine¾cupraisinsordriedcurrants½cuppackedbrownsugar¾teaspoongroundcinnamon1tablespoonplus2teaspoonscornstarch3tablespoonsfreshlemonjuice
EACHSQUAREAbout315calories,3gprotein,42gcarbohydrate,16gtotalfat(8gsaturated),3gfiber,33mgcholesterol,155mgsodium
Theseluscioussquarescombinealltheflavorsofastreusel-toppedapplepiewithouttherolling.
1 Prepare crumb topping: In medium bowl, with fingertips, mix all toppingingredientsuntilmixturecomestogether.Shapeintoaball;wrapinplasticwrapandrefrigerateuntilreadytouse.2Preheatovento375°F.Lightlygreasesidesof15½"by10½"jelly-rollpan.3Preparecrust: In largebowl,withfork,mixflour,granulatedsugar,andsalt.With pastry blender or 2 knives used scissors-fashion, blend butter into flourmixture until mixture resembles fine crumbs. With hand, press fine-crumbmixtureevenly intobottomofpreparedpan.Bakecrustuntilgoldenbrown(itmaycrackslightly),20to24minutes.4 Meanwhile, prepare apple filling: In nonstick 12-inch skillet, cook apples,butter, raisins, brown sugar, and cinnamon overmedium heat until apples arevery tender andmost liquid fromapples evaporates,25 to30minutes, stirringoccasionally. Incup,mixcornstarchand lemon juice.Stir lemon-juicemixtureintoapplemixtureandcookuntilmixturethickens,stirring.Removeskilletfromheat.5Spreadapplemixtureoverhotcrust.Breakchilledcrumbtoppingintochunksand scatter over applemixture. Bake until topping browns, about 40minutes.Coolcompletelyinpanonwirerack.6 To serve, cut lengthwise into 4 strips, then cut each strip crosswise into 6squares.
POTLUCK PREP Transport squares in a cookie tin, separating layers with
waxedpaper,orpileddecorativelyonaservingplate.
•Midwinter•BLUESBASH
MENU
Tomato-BasilCreamCheeseLogs
RoastedAsparagus
Slow-CookerShortRibswithRootVegetables
HungarianVealGoulash
ScallopedPotatoeswithGreenOnions
AppleUpside-DownBreadPudding
It’smid-February,theholidaysarelonggone,andyouhaven’tseenthesunindays.Howtoraiseyourflaggingspirits?Planapotluckwiththespotlightoncomfortfoodsandbanishthosemidwinterblues!Forastarter,haveaguestprepareourcheeselogs,packedwithdriedtomatoesandbasil,theflavorsofsummer.Forentrées,we’vegotmeatydishesthatwillhaveguestssighingwithcontentment.Youcanservethembothwithabigbowlofbutteredeggnoodlesorourscallopedpotatoes.Roastedasparagus,withitscharryflavorreminiscentofgrilling,willremindeveryonethatspringisonitsway.Forasweetfinale,sitbackandenjoyadeliciousold-fashionedbreadpudding
studdedwithapples.
TOMATO-BASILCREAMCHEESELOGSTOTALTIME15minutesplussoakingandchilling
MAKEStwo6-inchlogsor24servings
cupdriedtomatoes2packages(8ounceseach)creamcheese,softened
cupchoppedfreshbasil¼cupfreshlygratedParmesancheese½teaspooncoarselygroundblackpepper½cuppinenuts(pignoli),toastedandfinelychopped
EACHSERVINGAbout90calories,3gprotein,2gcarbohydrate,8gtotalfat(5gsaturated),0gfiber,22mgcholesterol,76mgsodium
Burstingwithbrightflavors,thiscreamcheeselogmaybespreadonthinlysliced and toasted Italian bread or crackers.To toast the pine nuts, placethem inadry skilletover lowheatuntil lightlybrowned (3 to5minutes),shakingorstirringoften.
1Soakdriedtomatoesinenoughboilingwatertocoveruntilsoftened,about15minutes.Draintomatoeswell,thenfinelychop.2Insmallbowl,withmixeronmediumspeed,beatcreamcheeseuntillightandcreamy,about1minute.Stirindrainedtomatoes,basil,Parmesan,andpepper.3Onwaxedpaper,shapehalfofcheesemixtureinto6-inch-longlog;rollupinwaxedpaper.Repeatwithremainingcheesemixture.4Refrigerateuntilchilledandfirm,atleast1hour.5Rolllogsinpinenuts;wrapandchill15minuteslonger.
POTLUCK PREP Prepare far enough in advance to allow proper chilling.Bringtwoservingplateslargeenoughtoaccommodateacheeselogandcrackersor toasts and two servingknives. If using toasted Italian bread, toast aheadoftimeandbringinazip-tightplasticbag.Orbringaboxofcrackers(orseveraldifferentkinds,ifyoulike).
ROASTEDASPARAGUSACTIVETIME5minutes.TOTALTIMEAbout15minutes
MAKES8side-dishservings
2bunchesasparagus(about2pounds),trimmed½teaspoonsalt½teaspooncoarselygroundblackpepper
2tablespoonsoliveoil¼cupfreshlygratedParmesancheese
EACHSERVINGAbout55calories,2gprotein,3gcarbohydrate,4gtotalfat(1gsaturated),1gfiber,2mgcholesterol,195mgsodium
Forarecipethatissoastonishinglysimple,itdeliversincredibleflavor.Nomatterhowmuchyoumake,you’llneverhaveleftovers.
1Preheatovento450°F.2 In15½"by10½" jelly-rollpan, sprinkleasparaguswith salt andpepperanddrizzle with oil; shake pan to coat asparagus. Roast asparagus until lightlybrowned and tender, 10 to 12minutes (depending on thickness).Remove panfromoven;coverwithfoiltokeepwarm.3Justbeforeserving,transfertheasparagustoaservingplatterandsprinklewiththeParmesan.
POTLUCKPREPSincethisisanentirelylast-minutedish,werecommendthatthehostpreparethisdish.
SLOW-COOKERSHORTRIBSWITHROOTVEGETABLESACTIVETIME35minutes.TOTALTIME8½hoursonLowor4½hourson
HighMAKES6main-dishservings
3poundsbone-inbeefchuckshortribs
1teaspoonsalt½teaspoongroundblackpepper2largeparsnips(4ounceseach),peeledandcutinto1-inchchunks1mediumturnip(8ounces),peeledandcutinto1-inchchunks1bag(16ounces)peeledbabycarrots1jumboonion(1pound),coarselychopped4largegarliccloves,thinlysliced1teaspoondriedthyme
2cupsdryredwine¼cuptomatopaste
EACHSERVINGAbout 655 calories, 27g protein, 24g carbohydrate, 50g total fat (21gsaturated),5gfiber,114mgcholesterol,535mgsodium
Shortribsweremade for theslowcooker, long, lowcooking transformingthem into delectably rich tenderness. Look for the meatiest ribs you canfind.
1Heat12-inchskilletovermedium-highheatuntilhot.Addribs toskilletandsprinklewith½teaspoonsaltand¼teaspoonpepper.Cookuntilwellbrownedonallsides,about10minutes,turningoccasionally.2Meanwhile,in5-to6-quartslow-cookerpot,placeparsnips,turnip,andcarrots.3Transferribstoslowcookerontopofvegetables.Discarddrippingsinskillet.
Reduceheat tomedium; addonion to skillet and cookuntil browned, about 8minutes, stirring frequently.Addgarlic and thyme and cook1minute, stirringconstantly. Add wine and heat to boiling over high heat, stirring to loosenbrownedbitsfrombottomofskillet.Removeskilletfromheatandstirintomatopasteandremaining½teaspoonsaltand¼teaspoonpepper.4Pourwinemixtureoverribs inslowcooker.Coverslowcookerwith lidandcookonLowsettingasmanufacturerdirects,8to10hours(oronHighsetting4to5hours)oruntilmeatisfork-tenderandfallingoffthebones.5Withtongs,transferribstodeepplatter;discardbonesifyoulike.Withspoon,skimfatfromsauceinslowcookeranddiscardfat.Spoonvegetablesandsauceoverribs.
POTLUCKPREPFinishcookingorreheattoservingtemperaturerightbeforeleaving.Transporttopotluckintheslowcooker,alongwithservingplatterandtongs.PlugcookerinandsettoKeepWarm.Whenreadytoserve,transfershortribsandvegetablestoplatterasdirectedinstep5.
HUNGARIANVEALGOULASHACTIVETIME45minutes.TOTALTIME2hours.MAKES8main-dish
servings
1tablespoonvegetableoil2½poundsbonelessvealshoulderroast,trimmedandcutinto1½-inchchunks1largeonion(12ounces),coarselychopped2 largegarliccloves,crushedwithgarlicpress3 tablespoonspaprika,preferablysweetHungarian¼teaspooncarawayseeds½teaspoonsalt¼teaspoongroundblackpepper1bag(16ounces)sauerkraut,rinsedandwelldrained1can(14½ounces)dicedtomatoes1can(14½ounces)reducedsodiumbeefbroth(1D.ecups)¾cupwater½cuplightsourcream
EACHSERVINGAbout230calories,32gprotein,9gcarbohydrate,7gtotalfat(2gsaturated),3g fiber, 123mg cholesterol, 725mg sodiumGoulash is another luxuriousmidwinterindulgence,withitsdeliciouslytenderveal.
1In5-to6-quartDutchoven,heatoilovermedium-highheatuntilveryhotbutnot smoking.Addone-third of veal and cook until browned, 8 to 10minutes,turning occasionally.With slotted spoon, transfer veal, as it browns, to bowl.Repeatwithremainingvealin2morebatches.2Preheatovento350°F.3To sameDutchoven, addonion and cookovermediumheat until browned,about6minutes,stirringfrequently.Stir ingarlic,paprika,carawayseeds,salt,andpepper;cook1minute,stirringconstantly.4Return veal and any juices toDutch oven. Stir in sauerkraut, tomatoeswiththeir juice, broth, andwater; heat to boiling over high heat, stirring to loosenbrownedbitsfrombottomofDutchoven.CoverDutchovenandplaceinoven.Bakegoulashuntilvealistender,about1hour15minutes.5Justbeforeserving,stirinsourcream.
POTLUCKPREPBakedishrightbefore leaving.Transport inDutchoven in
aninsulatedfoodcarrier.Youcouldalsotransferandtransportinaslowcooker.Bringservingladle.Stirsourcreamintogoulashjustbeforeserving.
SCALLOPEDPOTATOESWITHGREENONIONSACTIVETIME30minutes.TOTALTIME1hour45minutes.MAKES12
side-dishservings
3tablespoonsbutterormargarine1bunchgreenonions
3tablespoonsall-purposeflour2¼cupsmilk4poundsall-purposepotatoes,peeledandthinlysliced
1teaspoonsalt½teaspoongroundblackpepper½cupfreshlygratedParmesancheese
EACHSERVINGAbout195calories,6gprotein,31gcarbohydrate,6gtotalfat(2.5gsaturated),2gfiber,10mgcholesterol,323mgsodium
Thecreamysmoothnessofthesepotatoesisaperfectpairingwiththeribsandgoulash.
1Preheatovento400°F.Lightlygrease13"by9"glassorceramicbakingdishor2½-quartgratindish.2In6-quartsaucepot,meltbutterovermediumheat.Thinlyslicegreenonions,reserving2 tablespoonsgreen tops.Addslicedgreenonions topot; cookuntiltender,about5minutes,stirringoften.Addflour;cook,stirring,1minute.Withwirewhisk,graduallywhiskinmilk.Cookovermediumheatuntilmixtureboilsandthickens,6to7minutes,stirringconstantly.Stirinpotatoes,salt,andpepper.Cook5minutes,stirring;removefromheat.
3 Transfer potatomixture to prepared baking dish, spreading evenly; sprinklewith Parmesan. Cover with foil sprayed with nonstick cooking spray; bake 1hour.4 Uncover dish; reset oven control to broil. Broil, 6 inches from heat source,untilParmesanisgolden,about5minutes.Sprinklewithreservedgreenonionsandserve.
POTLUCKPREPPreparethroughstep3rightbeforeleaving.Transportinaninsulatedfoodcarrier.Bringservingspoonandreservedgreenonionsinzip-tightplastic bag. At potluck, run the potatoes under the broiler and sprinkle withgreenonionsasdirectedinstep4.
APPLEUPSIDE-DOWNBREADPUDDINGACTIVETIME40minutes.TOTALTIME2hours40minutes,pluschilling
MAKES12servings
6largeeggs
1tablespoongroundcinnamon1½teaspoonsgroundnutmeg¾cupgranulatedsugar2½cupsmilk
1cupheavyorwhippingcream2tablespoonsCalvados(applebrandy;optional)1½teaspoonsplus1tablespoonvanillaextract6cups1-inchcubesdrywhitebread(from10-to12-ounceloaf;seeTip,opposite)
5tablespoonsbutter½cuppackedbrownsugar4GrannySmithapples,peeled,cored,andeachcutintoquarters
EACHSERVINGAbout 350 calories, 7g protein, 41g carbohydrate, 18g total fat (10gsaturated),2gfiber,154mgcholesterol,215mgsodium
TIPTodryoutbread,preheatovento325°F.Placebreadin15½"by10½"jelly-rollpanorlargecookiesheet.Toastbreaduntilgolden,30to35minutes,stirringhalfwaythroughtoasting.Coolbreadinpanonwireracks.
Itmaylookhomely,butbreadpuddingisalwaysawinneratanysortofget-together.
1 In medium bowl, with wire whisk, mix eggs, cinnamon, nutmeg, and 6tablespoonsgranulatedsugaruntilsugardissolves.Addmilk,cream,Calvados,and1½teaspoonsvanilla;whiskuntilcombined.2Placebreadinlargebowl.Pourmilkmixtureoverbread;coverandrefrigerateatleast1½hoursorovernight,occasionallypressingbreaddowntoabsorbmilkmixture.3Meanwhile,innonstick12-inchskillet,melt4tablespoonsbutterovermediumheat. Stir in brown sugar, remaining 6 tablespoons granulated sugar, andremaining 1 tablespoon vanilla. Add apples and cook until tender and syrupthickens and turns a deep caramel color, 18 to 22 minutes, turning applesoccasionally.4Preheatovento325°F.Fillkettleorcovered4-quartsaucepanwithwater;heattoboilingoverhighheat.5 Place apples, rounded sides down, in deep 3-quart glass or ceramic bakingdish.Pourbreadmixtureoverapples.Cutremainingtablespoonbutterintosmallcubes and sprinkle over pudding. Place baking dish in large roasting pan andcover dish with foil; place on rack in center of oven. Carefully pour boilingwaterintoroastingpantocomehalfwayupsidesofbakingdish.Bakepudding1hour30minutes.6Uncoverandbakeuntilknifeinserted1inchfromcenterofpuddingcomesoutclean, about 30minutes longer. Let stand 15minutes to allow pudding to setslightly.Tounmold,runknifearoundsidesofbakingdish;placeplatterontopofbakingdishtheninvertboth,allowingsyruptodripfromdish.Servewarm.
POTLUCK PREP Bake right before leaving; transport in an insulated foodcarrier.Don’tbothertoletitstand;it’ll losetoomuchheat.Bringaserverandplatterandunmoldrightbeforeserving.
MetricEquivalentChartsTherecipesinthisbookusethestandardU.S.methodformeasuringliquidanddryorsolidingredients(teaspoons,tablespoons,andcups).Theinformationonthis chart is provided to help cooks outside theUnites States successfully usetheserecipes.Allequivalentsareapproximate.
METRICEQUIVALENTSFORDIFFERENTTYPESOFINGREDIENTS
A standard cup measure of a dry or solid ingredient will vary in weightdependingonthetypeofingredient.Astandardcupofliquidisthesamevolumefor any type of liquid.Use the following chartwhen converting standard cupmeasurestograms(weight)ormilliliters(volume).
STANDARDCUP
FINEPOWDER(E.G.,FLOUR)
GRAIN(E.G.,RICE)
GRANULAR(E.G.,SUGAR)
LIQUIDSOLIDS(E.G.,BUTTER)
LIQUID(E.G.,MILK)
1 140g 150g 190g 200g 240ml
¾ 105g 113g 143g 150g 180ml
93g 100g 125g 133g 160ml
½ 70g 75g 95g 100g 120ml
47g 50g 63g 67g 80ml
¼ 35g 38g 48g 50g 60ml
18g 19g 24g 25g 30ml
USEFULEQUIVALENTSFORDRYINGREDIENTSBYWEIGHT
(Toconvertouncestograms,multiplythenumberofouncesby30.)
1oz = lb = 30g
4oz = ¼lb = 120g
8oz = ½lb = 240g
12oz = ¾lb = 360g
16oz = 1lb = 480g
USEFULEQUIVALENTSFORLIQUIDINGREDIENTSBYVOLUME
¼tsp = 1ml
½tsp = 2ml
1tsp = 5ml
3tsp = 1tblsp = ½floz = 15ml
2tblsp = cup = 1floz = 30ml
4tblsp = ¼cup = 2floz = 60ml
5 tblsp = cup = 3floz = 80ml
8tblsp = ½cup = 4floz = 120ml
10 tblsp = cup = 5floz = 160ml
12tblsp = ¾cup = 6floz = 180ml
16tblsp = 1cup = 8floz = 240ml
1pt = 2cups = 16floz = 480ml
1qt = 4cups = 32floz = 960ml
33floz = 1000ml = 1L
USEFULEQUIVALENTSFORCOOKING/OVENTEMPERATURES
FARENHEIT CELCIUS GASMARK
FREEZEWATER 32°F 0°C
ROOMTEMPERATURE 68°F 20°C
BOILWATER 212°F 100°C
BAKE 325°F 160°C 3
350°F 180°C 4
375°F 190°C 5
400°F 200°C 6
425°F 220°C 7
450°F 230°C 8
BROIL Grill
IndexAppleCrumbSquares,♣AppleUpside-DownBreadPudding,♣Asparagus,Roasted,♣
BeansandlegumesBlackBeanDip,♣ChickpeaKickers,♣GarlicandThymeGreenBeans,♣
RichStovetopBakedBeans,♣Three-BeanandCornSalad,♣
BeefBrisketwithChunkyBarbequeSauce,♣
ChickenandBeefSaté,♣ChunkyBarbequeSauce,♣CornandSalsaBurgers,♣MiniBurgerswithChoiceofFlavoredMayos,♣PaprikaSteakwithPimientoSalsa,♣Slow-CookerShortRibswithRootVegetables,♣
TeriyakiBurgers,♣
BreadsandchipsBruschettawithTomatoesandBasil,♣
GrilledGarlicandHerbBread(orBasil-Romano,orHorseradish-Chive),♣SpicyPitaChips,♣BroccoliandCheddarCrepes,♣BrusselsSproutswithGarlicButterandAlmonds,♣
CheeseClassicItalianHero,♣Cranberry-FigConservewithBrie,♣EasySpicyCheeseStraws,♣Tomato-BasilCreamCheeseLogs,♣
ChocolateChocolateNemesis,♣GrasshopperCake,♣HazelnutBrownies,♣S’MoreBars,♣WhoopiePies,♣
Colddishes,keeping,♣,♦
CornCampfireCornwithHerbButter,♣CornPudding,♣Old-FashionedPopcornBalls,♣Three-BeanandCornSalad,♣Cranberries.SeealsoDrinksCranberry-AlmondSalad,♣Cranberry-FigConservewithBrie,♣CranberryTrifle,♣
Crepes,♣Desserts.SeealsoChocolate
AlmondCheesecakeTart,♣AppleCrumbSquares,♣AppleUpside-DownBreadPudding,♣ButterscotchBlondies,♣CranberryTrifle,♣Old-FashionedPopcornBalls,♣PeanutButterandJellyBars,♣PumpkinCheesecakeCrèmeCaramel,♣SorbetTerrinewithPlumCompote,♣Dinneronthelawnpicnic,♣
DrinksCranberryMojitos,♣FizzyCranberry-LemonadePunch,♣HolidayChampagnePunch,♣HotMulledWine,♣Lemon-Limeade,♣SimpleSangria,♣WarmSpicedCider,♣
Eggplant,inLemon-CilantroEggplantDip,♣
EggsBroccoliandCheddarCrepes,♣
CrustlessLeekandGruyèreQuiche,♣StuffedEggs(andvariations),♣SyrupyBanana-NutOvernightFrenchToast,♣,♦
Enchiladas,♣Familyreunionpicnic,♣
FishandseafoodHotCrabmeatSpread,♣MiniCrabCakeswithLemonSauce,♣ScallopandCherryTomatoSkewers,♣SeafoodSalad,♣,♦ShrimpwithAsianBarbecueSauce,♣TortillaSpirals,♣
Frenchtoast,♣,♦FreshFruitwithRaspberry-LimeDippingSauce,♣
Holidays
dayafterThanksgivingdinnerparty,♣
FourthofJulyfun,♣Mother’sDaybrunch,♣
NewYear’sEvepotluckparty,♣HoneydewandLimeSoup,♣Hotdishes,keepinghot,♣JicamaandOrangeSalad,♦Lasagna,TurkeyandVeggie,♣
Mayonnaiseflavored,recipes,♣safetyof,♦
Midwinterbluesbash,♣
NutsHazelnutBrownies,♣Hot-PepperNuts(Sweet-and-Spicy;Curried,orChili),♦PeanutButterandJellyBars,♣
Patioparty,♣Picnics,♣.SeealsoDinneronthelawnpicnic;FamilyreunionpicnicPork
ClassicItalianHero,♣GlazedHamwithApricots,♣Hold’emPuffs,♣RibsSupreme,♣SpicedKielbasaandSummerFruitKabobs,♣,♦
PotatoesCreamyPotatoSalad,♣ScallopedPotatoeswithGreenOnions,♣,♦TurkeyandMashedPotato“Pie,”♣,♦
Potlucksassemblingdishesat,♣assigningdishes,♦bringingfoodto,♣generalguidelines,♣menuselection,♣picnics,♣servingfood,♣,♦tailgate,♣tipsforsuccess,♣
PoultryChickenandBeefSaté,♣GrilledBuffaloDrumsticks,♣Hold‘emPuffs,♣PicnicChickenSaladwithMapleVinaigrette,♣,♦SalsaVerdeEnchiladas,♣SweetandTangyBarbecueChicken,♣
TurkeyandMashedPotato“Pie,”♣,♦TurkeyandVeggieLasagna,♥TurkeyEscaroleSoup,♣,♦
SaladsAntipastoSalad,♣ChunkyGreekSalad,♣CitrusSaladwithSherryDressing,♣Cranberry-AlmondSalad,♣CreamyCucumber-DillSalad,♦,♥CreamyPotatoSalad,♣Garden-FreshChoppedSaladwithHerb-RanchDressing,♣GardenMacaroniSalad,♣,♦LayeredChoppedSalad,♣PicnicChickenSaladwithMapleVinaigrette,♣,♦SeafoodSalad,♣,♦SpinachandMandarinOrangeSalad,♣,♦Three-BeanandCornSalad,♣,♦SaucesanddipsAsianBarbecueSauce,♣Bacon-ChipotleMayo,♦BlackBeanDip,♣Cranberry-FigConserve,♣HerbButter,♣Horseradish-MustardMayo,♣HotCrabmeatSpread,♣Lemon-CilantroEggplantDip,♣LemonSauce,♣Onion-ThymeMayo,♣Raspberry-LimeDippingSauce,♣saladdressings.SeeSaladsSecret-RecipeBarbecueSauce,♣Servingfood,♣,♦Slowcookers,♣
SoupsandstewsHoneydewandLimeSoup,♣HungarianVealGoulash,♣MoleChiliConCarne,♣,♦TurkeyEscaroleSoup,♣,♦Squash,Maple-Roasted,♣
SuperBowlshindig,♣Tailgateparty,♣Tailgatepotlucks,♣
TomatoesBruschettawithTomatoesandBasil,♣Tomato-BasilCreamCheeseLogs,♣TortillaSpirals,♣
Transportingfoodtopotluck,♣
PhotographyCredits
FrontCover(clockwisefromtopleft):TaraDonne,MarkThomas,MonicaBuck,MarkThomas
Spine:FrancesJanisch
BackCover(fromtopleft):FrancesJanisch,JamesBaigrie,RitaMaas
AntonisAchilleos:♣middleright,♦,♥bottomleft,♠
JamesBaigrie:♣,♦,♥,♠,†topright,‡middleleft,Δbottomleft,∇,Ο,◊,∅topleftandbottomright,∗,⊕,⊗middleright,∞,∂bottommiddle,α,βtopright,γ,κtopleft,Θ topright,Φ,δcenterandbottomleft,λ,ψ,ϖbottommiddleandright,ϑ,Λcenter,Π
MaryEllenBartley:♣topright,♦
MonicaBuck:♣bottommiddle,♦
BeatrizDaCosta:♣topleftandbottomright,♦
TaraDonne:♣middle left, ♦,♥ top left, ♠, †middle left and right, ‡ bottomright,Δ,∇,Ο
GettyImages:AnnCutting:♣bottomright;VictoriaFirmston:♦middleleft;BrianHagiwara:♥topmiddle;
LouiseLister:♠bottomleft,♥;JeanMaurice:†,RobTringali:‡middleright
ThayerAllysonGowdy:♣center,♦
BrianHagiwara:♣middleright
LisaHubbard:♣bottommiddle,♦,♥topleft,♠
iStockphoto:♣topmiddle;PattieCalfy:♦bottommiddle,♥bottommiddle;JillChen:♠;JodieCoston:†bottomright;AnneCutler:‡bottomleft;JenniferDaley:Δtopmiddle;SteveDebenport:∇topright;LarysaDodz:Οmiddleleft;AlanEgginton:◊bottomright;ElenaElisseeva:∅bottommiddle;EvelinElmest:∗center;LyleGregg:⊕topmiddle;CarlyHennigan:⊗bottomleft;Jim
Jurica:♣center;NilsKahle:♦middleright;SeanLocke:♥,♠center,†bottomright,‡topleft;PatriciaNelson:Δmiddleleft;JohnPeacock:∇topmiddle,Ο;DawnPoland:◊middleright;AndrewRich:∅middleleft,∗bottomleft;EvaSerrabassa:⊕bottomright;DavidSischo:⊗center;MarkSwallow:∞middleright;ChristopherWalker:∂topmiddle;
MarkWragg:αtopleftandbottomright
FrancesJanisch:♣topmiddle,♦bottommiddle,♥,♠,†topright,‡,Δ,∇middleright,Ο,◊topleftandright,∅,∗
RitaMaas:♣topmiddle,♦middleright,♥,♠,†topleftandtopright,‡,Δ,∇topright,Οmiddleleft,◊,∅,∗center,⊕,⊗(bothphotos)
KateMathis:♣topleft,♦
AndrewMcCaul:♣bottomleft
AlanRichardson:♣middleleft,♦
AnnStratton:♣bottomleft,♦bottommiddle,♥,♠,†bottomleft,‡,Δtopright,∇middleleft,Ο,◊
StudioD:PhilipFriedman:♣
MarkThomas:♣,♦topmiddle,♥bottommiddle,♠,†topmiddle,‡,Δcenter,∇
JamesWorrell:♣center,♦