Buffets and Potlucks

Written by Miriam Canter

Retail: $7.95
ISBN: 9781932043600
Dimensions: 5-1/2 x 3-1/2 inches
Pages: 170

How often have you wondered what to take to a potluck supper or picnic?

This little book provides some answers in its recipes for appetizers, desserts, main dishes, salads, and breads–all selected with buffets in mind.

All the recipes are easy to assembled and serve, and many can be made in advance.

While fresh fruits and vegetables are preferred, frozen or canned varieties often can be substituted. You can double or even triple many of the salad and casserole recipes to serve large groups.

Spiral bound.

Free Recipes

Cheese Ring Mold
1 envelope unflavored gelatin
2/3 cup water
1/2 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar cheese
1/4 cup finely chopped green pepper
1/4 cup finely chopped green onion
2 tablespoons chopped pimiento
1 tablespoon Worcestershire sauce

Soften gelatin in water. In a double boiler, heat gelatin mixture over hot water to dissolve. Add remaining ingredients. Mix well and pour into oiled 4-cup ring or other mold. Chill until set and firm. Turn out onto a lettuce-covered plate. Serve with crackers; provide a small knife for cutting.

Italian Casserole
8 ounces elbow macaroni
1 pound ground beef
1 cup chopped onion
2 cloves garlic, minced
1 (16-ounce) can whole tomatoes
2 (8-ounce) cans tomato sauce
2 tablespoons Worcestershire sauce
1/2 teaspoon oregano
1/2 teaspoon sugar
3 cups shredded Cheddar cheese, divided
1 cup ricotta cheese
1 (9-ounce) package frozen peas
Cook macaroni as directed on package. In Dutch oven, cook ground beef, onion, and garlic until meat is brown; drain excess fat. Add tomatoes, tomato sauce, Worcestershire sauce, oregano, and sugar and heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat and add macaroni, 1-1/2 cups Cheddar cheese, ricotta, and peas and mix well. Spoon into a greased 3-quart casserole and sprinkle with remaining cheese. Cover and bake at 375 degrees, 30 to 35 minutes, or until bubbly. Remove cover and bake 5 to 10 minutes more, or until cheese is lightly browned. Serves 8 to 10.
Note: Unbaked, this dish can be covered and frozen for up to 3 months, then baked covered at 350 degrees for 1 hour or more until thawed and heated through.