Red Kidney Bean Salad
2 (15.5 oz) cans red kidney beans, drained
3 or 4 hard boiled eggs (divided)
1/4 cup chopped onion
salt and ground black pepper to taste
1 Tbsp sweet or dill pickle relish
1 to 2 Tbsp mayonnaise or Miracle Whip

Peel and coarsely chop 3 of the hard boiled eggs. Peel the remaining hard boiled egg and slice it and set aside for garnish. Place the drained red kidney beans, chopped hard boiled eggs, chopped onion and
salt and black pepper in a mixing bowl and stir gently to get the ingredients well incorporated. In a separate bowl combine the pickle relish and mayonnaise and stir to blend. Add the dressing to the salad
ingredients and stir or fold gently until all ingredients are well coated with the dressing. Transfer the salad to a serving bowl or dish and place the hard boiled slices over the top as garnish. Cover and refrigerate for at least 1 hour before serving.
Yield: about 8 servings.

Cook's Note: This salad easily adapts to making ahead to take to a pot luck or tailgate party or even if serving at home to family or guests.

Potluck Tetrazzini

Prep: 30 minutes
Bake: 15 minutes
Cool: 5 minutes
Stand: 5 minutes

Ingredients
1 purchased roasted chicken
8 oz. dried spaghetti or linguine, broken in half
12 oz. fresh asparagus, trimmed and cut into 1-inch pieces
8 oz. small whole fresh mushrooms
3 medium red and/or yellow sweet peppers, seeded and cut into
1-inch pieces
2 Tbsp. butter
1/4 cup all-purpose flour
1/8 tsp. black pepper
1 14-oz. can chicken broth
3/4 cup milk
1/2 cup shredded Swiss cheese (2 oz.)
1 Tbsp. finely shredded lemon peel
2 slices sourdough bread, cut into cubes (about 1-1/2 cups)
1 Tbsp. olive oil
2 Tbsp. snipped fresh parsley

Directions
1. Preheat oven to 350 degrees F. Remove meat from chicken;
discard bones. Cut chicken pieces in chunks to equal 3 cups.
Save remaining chicken for another use.
2. In Dutch oven cook spaghetti according to package directions.
Add asparagus the last 1 minute of cooking. Drain. Return to
pan.
3. Meanwhile, in large skillet cook mushrooms and sweet peppers
in hot butter over medium heat for 8 to 10 minutes or until
mushrooms are tender, stirring occasionally. Stir in flour and
black pepper until well combined. Add broth and milk all at
once. Cook and stir until thickened and bubbly.
4. Add mushroom mixture, chicken pieces, Swiss cheese, and half
the lemon peel to pasta mixture in Dutch oven. Toss gently to
coat. Spoon pasta mixture into 3-quart rectangular baking dish.
5. In a medium bowl toss together bread cubes, olive oil, and
remaining lemon peel. Spread bread cube mixture on pasta
mixture. Bake, uncovered, for 15 minutes or until heated
through. Let stand for 5 minutes before serving. Sprinkle with
parsley before serving. Makes 10 (1-cup) servings.

Spinach Potatoes

Country Woman



This potato dish is considered a special treat even by my grandchildren

and great-grandchildren. It came to me from a dear friend who was raised

on a farm in Kansas, and it's one of my personal favorites. The creamy

spuds, spinach and melted cheese provide down-home flavor that can't be

beat. It's a great side to bring to a potluck.



SERVINGS: 8-10

CATEGORY: Side Dish

METHOD: Baked

TIME: Prep/Total Time: 30 min.



Ingredients:

6 to 8 potatoes, peeled and diced

3/4 cup sour cream

1/2 cup butter or margarine, melted

2 tablespoons sugar

2 teaspoons salt

1/4 teaspoon pepper

1 package (10 ounces) frozen chopped spinach, cooked and drained

2 tablespoons minced chives

1-1/4 teaspoons dill weed

1 cup (4 ounces) shredded cheddar cheese



Directions:

In a bowl, combine the potatoes, sour cream, butter, sugar, salt and

pepper. Add the spinach, chives and dill. Spoon into a greased 2-qt.

baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 20

minutes or until heated through. Yield: 8-10 servings.

Potluck Potatoes



2 lb. frozen hash browns or 6-8 potatoes peeled and diced

1 (10 oz) can cream of mushroom soup

1/2 soup can milk

1 C. sour cream

1 C. shredded Cheddar cheese

1/4 C. grated onion (optional)

salt and pepper

to taste

3 T. butter melted

3/4 C. corn flake crumbs



Cook fresh potatoes or thaw frozen potatoes. Place potatoes in a 9x13 baking dish. Combine soup, milk, sour cream, cheese and onion, salt and pepper to taste. Mix well, spread sauce over potatoes. Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 for 35-45 minutes or until hot and bubbly.

Potluck Jello Dessert
 
1 package lemon Jello
1 cup hot water
1 cup cold water
½ pound miniature marshmallows
1 cup drained crushed pineapple
1 cup chopped walnuts
1 small bottle maraschino cherries
Red food coloring
1 eight inch angel food cake
1 pint whipping cream, whipped

Mix Jello and water as regularly mixed.
Chill till almost firm and then beat until fluffy.
Mix in marshmallows, pineapple, walnuts, maraschino cherries,
and red food coloring for color if desired.
Break half of angel food cake into small pieces and
arrange in 9 by 13 inch pan.
Cover with half of Jello mixture.
Repeat layers of cake and Jello.
Chill overnight.

Shrimp Creole Casserole
A very easy and attractive dish to make for company, very special to take for a potluck dinner, too. It has a really nice mellow taste.
Ingredients:
1 pound large cooked shrimp (peeled and deveined) 2 tablespoons lemon juice 2 tablespoons olive oil 3/4 cup long grain rice 1/4 cup finely chopped onion 1/4 cup finely chopped green pepper 1/8 teaspoon mace 1/4 teaspoon hot sauce Salt and pepper 1 can (10 oz.) tomato soup 1/2 cup whipping cream 1/2 cup sherry 1/2 cup toasted slivered almonds Paprika
Directions:
Place shrimp in a large bowl. Add lemon juice and olive oil and toss to coat. Set aside. Cook rice according to package directions. Put onion and green pepper in a small dish and microwave on high for about 4 minutes, until softened. (You can saute them in butter on the stove instead.) Add cooked rice and onions and green peppers to the shrimp. Add seasonings, soup, cream and sherry to the shrimp mixture and stir to combine. Spoon into a 2 quart casserole. Top with almonds and paprika. Bake uncovered at 350 degrees F. for 70 minutes. Makes 6 servings.

Crock pot Lasagna

This is a great dish to bring into the office or to a potluck
gathering.

Ingredients
1 lb. lean ground beef
1 26 - 28-oz. jar pasta sauce (or homemade)
1 8-oz. can tomato sauce (no-salt added)
1/2 9-oz. pkg. no-boil lasagna noodles
1 1-lb. jar Alfredo sauce
3 C. shredded mozzarella cheese
1/4 C. grated Parmesan cheese
cooking spray

Directions
Brown beef, drain thoroughly.
Spray a 4-5 qt. cooker with cooking spray.
Spread 3/4 cup of the pasta sauce in bottom.
Stir rest of pasta sauce and tomato sauce into the cooked ground
beef.
Layer 3 noodles over sauce in crockpot, breaking if needed.
Top evenly with 1/3 of the Alfredo sauce, sprinkle with 1 cup of
cheese.
Top with 1/3 of the beef mixture.
Repeat layers twice, sprinkle Parmesan over the top.
Cook on low 3 1/2 - 4 1/2 hours.
Serving Size: 8
Preparation Time: about 40 minutes
Cooking Time: 3-4 1/2 hours

Eight Layer Potluck Salad - Jolene

In 9 x 13-inch glass baking dish, layer all ingredients except soy bacon bits in order given. Cover tightly with plastic wrap and refrigerate overnight. Before serving, sprinkle soy bacon bits on top. Cut into squares and serve. F.A.T. REDUCER: Use lowfat cheese and lowfat mayonnaise or dressing. 24 servings.

Runza Casserole



This regional casserole dish comprises hamburger, cabbage, and cheese

baked between layers of rolls.



Ingredients:



* 2 lbs hamburger

* 2 cans Cream of Mushroom Soup

* 1 Med head cabbage, sliced as for a slaw

* Cumin to taste, not much

* 2 cans crescent rolls

American Cheese slices to cover casserole



Method



Brown hamburger. Cover bottom of large cake pan with 1 can of unrolled

crescent rolls. Add Hamburger over rolls. Cook cabbage; add cumin and

soup to warm it with cabbage. Then pour mixture over the hamburger.

Top with cheese slices. Top with unrolled crescent rolls for the top

crust. Bake at 350 until crust is nicely browned.



Notes: Big casserole for church pot luck, or make 1/2 recipe for

family. From Lincoln NE and reminds us of their famous Runza Hut.

Number of servings: 12

Deli Style Pasta Salad



1 pkg. (12 oz.) uncooked tricolor spiral pasta

6 oz. thinly sliced hard salami, julienned or diced

6 oz. provolone cheese, diced

1 can (2-1/4 oz.) sliced ripe olives, drained

1 small red onion, thinly sliced, or diced

1 small zucchini halved lengthwise, and thinly sliced

1/2 cup green bell pepper, chopped

1/2 cup red bell pepper, chopped

1/4 cup minced fresh parsley

1/4 cup grated Parmesan cheese

1/2 cup extra virgin olive oil

1/4 cup cider vinegar

1 clove garlic, minced

1-1/2 tsp. ground dry mustard

1 tsp. dried basil

1 tsp. dried oregano

1/4 tsp. salt

Ground black pepper, to taste

2 medium tomatoes, cut in wedges



Cook the pasta according to package directions; rinse in cold water and

drain.

Place in a large bowl; add the next nine ingredients.



In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard,

basil, oregano,

salt and pepper; shake well. Pour over salad; toss to coat.



Cover and chill for 8 hours or overnight. Toss before serving. Garnish with

tomatoes.



Serves: 10 to 12.



Recipe from: Taste of Home, America's Best Church Supper, Joyce McLennan.

Pigs in the Blanket

No Schleis or Seigfried gathering would be complete without the famous family cabbage rolls. These can be found at every reunion and just about every holiday. 2 lbs. lean ground pork 1 lbs. lean ground beef 1 chopped onion 3 eggs 2 slices bread, pulled apart in very small pieces 3 tsp. paprika 1/2 c. uncooked rice 1 clove garlic, chopped fine salt, pepper to taste Mix above ingredients well. If mixture is too dry, add 1/4 c. milk. 1 large cabbage head 3 bay leaves 2 bags of sauerkraut 1 small can whole tomatoes, cut up   With a sharp knife, remove as much of the core of the cabbage as possible. It’s okay if some core remains. Place whole cabbage core side down into pot of boiling water. After 20 minutes or so, the leaves of the cabbage will start to come off. Lift them out of the pan, put them in a tray curved side up. When cooled, trim the heavy vein from each leaf (so it‘s easier to wrap.) Lay the leaf in the palm of your hand and put a half cup of the meat mixture on the bottom edge where you cut the vein. Fold one edge over the meat and roll until you get to the end. Gently tuck the sides into the center by poking them with your finger. When you get down to smaller leaves that aren’t possible to roll, cut those leaves into small slices. Starting with the sauerkraut, layer the kraut, leftover cabbage and cabbage rolls (in several layers.) Fill with water to the edge of the cabbage rolls, but don’t cover with water. Pour the tomatoes on top. Add bay leaves. Cook for 2 hours. Taste to make sure rice is tender and done. Salt to taste.