Have a good potluck recipe for a vegetable?
Post ReplyPost New TopicPosted 1/31/2013 by Burning Feather in NSBR Board
 

Burning Feather
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Posted: 1/31/2013 3:17:54 PM
If so, please share.

I have to take a vegetable. I only have to take for 12 people, but there will be about 175 total people there, so I'll probably make a large dish of something to serve 20 or so.

The other categories are dessert, appetizer, and salads, so I suppose that potatoes would also qualify as a veggie. Not sure what the main entree/entrees will be (probably chicken and possibly meatloaf).

I won't have any problem keeping something cold; I possibly can take something in a crockpot if it needs to be warm (I doubt too many appetizers, salads, or desserts will be warm so there should be enough space to plug in crocks for veggies).

Ugh. I would have been good with any of the other categories, but I don't have a go to veggie for a potluck event.

(categories are divided by last name, so there will be at least a good number of other people bringing a veggie since it is "A through G" )


Carla

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AKathy
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Posted: 1/31/2013 3:29:10 PM
I cooked bacon part way and drained on paper towels. I seasoned and drizzle fresh asparagus with olive oil and then wrapped a slice of bacon around small bundles of them, securing with a toothpick. I broiled them until the bacon was done, turning several times. My friends loved them at room temperature.

ETA: I got the idea from Pinterest.


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valincal
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Posted: 1/31/2013 3:30:05 PM
There are a couple of great recipes on that cheesy potato thread!





Burning Feather
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Posted: 1/31/2013 3:40:26 PM
I never thought of asparagus at room temp but that sounds good.

And I'll check out the cheesy potatoes. That was my first thought but the one other person I talked to already that has veggies is taking potatoes, so I'm guessing that it's a common "vegetable" for potlucks.



Carla

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flanz
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Posted: 1/31/2013 4:53:41 PM
Cheesy broccoli casserole?
Roasted root vegetables with or without bell peppers and onions?

biochemipea
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Posted: 1/31/2013 4:57:16 PM
Broccoli salad
Roasted vegetables, kept warm in the crockpot
Stuffed mushrooms






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janeinbama
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Posted: 1/31/2013 5:08:25 PM
Lima Beans, blackeyed/purple hull peas and green beans could be cooked day before and warmed in crock pot. At big pot lucks, plain vegetables are always enjoyed. I have 2 daughters who never eat casseroles.

janeinbama
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Posted: 1/31/2013 5:08:27 PM
Lima Beans, blackeyed/purple hull peas and green beans could be cooked day before and warmed in crock pot. At big pot lucks, plain vegetables are always enjoyed. I have 2 daughters who never eat casseroles.

alisatj
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Posted: 1/31/2013 5:13:54 PM
I would probably just do a raw vegetable tray with dips. Veggies are so hard to keep at a good temperature/texture while sitting on a buffet table. I didn't see a bread category so I'd probably include some hummus and cut up pita too.

maryannscraps
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Posted: 1/31/2013 5:36:59 PM
I don't have a specific one, but Nicole's vegetable of the week threads have a TON of recipes for carrots, beets, cabbage, and chayote squash.

MaryBH1000
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Posted: 1/31/2013 5:54:41 PM
I like to grill veggies (I just use my grill pan on stove). I usually do asparagus, sliced yellow squash, zucchini, and red peppers. Coat in olive oil, salt and pepper and grill them in advance. They are good cold from the fridge or room temperature or are easily reheated in the microwave. They look pretty and are much lighter than other cheesy, bacony heavier foods at potlucks.

lucyg819
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Posted: 1/31/2013 6:19:08 PM
I hesitate to post this because it has cream-of soup, but we really love it in my family, and friends always ask for it.

CREAMED SPINACH

6 pkg 10 oz ea frozen chopped spinach (or more, whatever) I'm sure you could use fresh but we've always just used frozen
2 cans cream of mushroom soup
salt and pepper
a little milk if needed
1/2 lb white mushrooms
butter
shredded cheddar cheese, lots

Defrost the spinach, throw it all in a bowl, and microwave for a few minutes so it loses that raw taste and texture. Drain and squeeze out as much water as possible. Now you can mash it all up in the food processor if you like, or not. My mom purees it practically to baby food texture; I am unwilling to get the food processor dirty just for spinach, so I just sort of whack at it with a wire whisk and call it a day.

So either toss it in the food processor in batches with the mushroom soup, salt and pepper, or mix it by hand in a bowl. Stir in a little milk if you need to thin it. Place in buttered 9x11 baking dish. Cover with a nice thick layer of shredded cheddar.

Wash and dry the mushrooms. Melt butter in saute pan and toss in the whole mushrooms. Cook and stir until nicely browned on all sides. Drain and cool.

Push the mushrooms into the top of the casserole, stem-side down, so the top is evenly dotted with mushroom caps.

Bake at 325 degrees F for half an hour or until heated through. Serve, smacking fingers if anyone tries to hog all the mushrooms.


LUCYG
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--Bertrand Russell



Burning Feather
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Posted: 1/31/2013 7:06:29 PM
Thanks for all the suggestions. Maybe I can find someone who has gone to this (montly) potluck before and let me know how much space they have for keeping things warm. That might be the determining factor.


I hesitate to post this because it has cream-of soup


Gasp. Cream of the devil. I'm revoking your perfect Pea card.

I'd venture a guess that this is probably a cream of soup crowd!


Carla

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lucyg819
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Posted: 1/31/2013 7:14:55 PM

I'm revoking your perfect Pea card.

hmmph!


LUCYG
northern california

"The whole problem with the world is that fools and fanatics are always so certain of themselves, but wiser people so full of doubts."
--Bertrand Russell



**JoJam**
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Posted: 1/31/2013 7:18:49 PM
I have a crock-pot creamed corn--frozen corn, butter, cream cheese and a little salt. It's really good. Does corn corn count as a vegetable?


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SpongeMom
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Posted: 1/31/2013 7:31:59 PM

I would grill(probably in a grill pan)vegetables like zucchini, red onion, asparagus, bell peppers and mushrooms, toss them with a light olive oil and balsamic vinagrette and serve them at room temperature on a big platter. I would cut them into fairly large pieces before grilling - thick slices of onion and maybe four pieces of pepper per pepper. Slice the zucchini long ways or else in thick rounds cut on the bias. You could also roast them but you wouldn't get the pretty char marks.

Deb

schooby
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Posted: 1/31/2013 7:50:09 PM
What about Spinach Madeline from the River Roads Junior League Cookbook? This is a staple for potlucks.



Spinach Madeline

Makes about 8 servings
2 packages frozen chopped spinach
4 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons chopped onions
1/2 cup evaporated milk
1/2 cup vegetable liquid
1/2 teaspoon black pepper
3/4 teaspoon celery salt
3/4 teaspoon garlic salt
Salt to taste
6 ounces Velveeta, cut into small pieces
2 tablespoons chopped jalapeno peppers
1 teaspoon Worcestershire sauce
Cayenne to taste (about 1/4 - 1/2 teaspoon)
Buttered bread crumbs (optional)

Coat a casserole dish with nonstick spray, and preheat oven to 350 degrees.

Cook the spinach according to package directions. Drain and reserve the liquid from the pot. Melt the butter in a saucepan over low heat. Add the flour, stirring until blended and smooth, but not brown. Add the onions and cook until soft but not brown. A little at a time, add the milk and one-half cup of the reserved liquid from the spinach pot. Stir constantly to avoid any lumps. Cook, stirring, until smooth and thick. Add the seasonings, cheese, and jalapenos, and stir until the cheese is completely melted. Add spinach and mix well.

Pour into the casserole dish and top with buttered bread crumbs. Bake until bubbly, about 30 minutes. Serve warm.

This tastes even better if you fix it the day before and let it sit in the refrigerator overnight before baking. It will work in a crock pot, but the bread crumbs won't brown. I've baked a double-recipe, and then transferred it to a crock pot, layering the brown bread crumb topping on the top, and it worked just fine.




Burning Feather
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Posted: 1/31/2013 7:58:28 PM
These are all great suggestions! I guess I never pay much attention to the veggies beyond salad and vegetable tray at potlucks (or possiblly because I haven't been to a potluck in forever).

This is a once a month thing so I'm sure I'll be able to try out a few of these suggestions (although thankfully, I won't have vegetables every single month, but I guess it will come around at least 3 times a year)


Carla

http://goo.gl/rniHrM Gwynnie Bee - first month free


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