Potluck Paradise

Patriots Super Snack

2012-01-25T04:15:00.001-08:00

Here's the second contender in our Super selection of game-day snacks. This is for the New England Patriots fans. Your guests will love filling this delicious traditional New England Baked Corn Cake baked corn cake with shredded beef and cranberry filling, then topping it with a sunny apple relish. It has all the elements for a winning dish.

This is Potluck Paradise at its finest. Make-ahead easy, tasty heated or at room temperature, and even healthy. Low fat and low sodium, but your guests will never know. Even New York Giants fans will like it.

Baked Corn Cakes
1/4 cup cornmeal
1/2 cup boiling water
1 1/2 tablespoons sugar
1/2 teaspoon baking soda
1 teaspoon cream of tartar
2 tablespoons melted butter
1 egg
1 cup milk
1 cup flour

Preheat the oven to 350 degrees F. Put the cornmeal into a medium-sized, heat-proof bowl, slowly pour in the boiling water, stirring constantly. Set aside to cool. Mash the cooled cornmeal mixture with a fork to break it up. Stir in the sugar, baking soda, and cream of tartar. Combine the melted butter, egg, and milk, mixing well, and stir into the cornmeal mixture. Then add the flour. Line a baking sheet with aluminum foil and lightly spray with non-stick spray. Form corncakes about 3 inches in diameter by pouring about 1 1/2 measuring tablespoons of batter on the sheet. Cakes will spread as they bake, so allow 2 inches between them. I could get 8 corncakes on my 11 by 18 baking sheet. Bake until cakes are lightly browned on the bottom and firm on the top, about 5 to 7 minutes. Then flip and bake for another 5 to 7 minutes. If the cakes don’t lift off immediately and easily they are not ready to flip.
Note: You can also cook these in a frying pan, but the cakes come out thicker. Just as tasty, though.
Yield: about 18 3-inch corncakes. Recipe may be doubled

Cranberry Barbecued Beef
2 1/2 cups shredded left over pot roast, New England boiled beef,
or a hunk of deli roast beef, shredded
1 14-ounce can whole berry cranberry sauce
1 cup apple cider

Combine all the ingredients in a 2-quart saucepan. Cook over medium heat, stirring occasionally, until the mixture cooks down with hardly any liquid sauce left.

Apple Slaw
1/4 cup white vinegar
1/4 cup sugar
2 apples such as Gala, Cortland, or Jazz

Combine the vinegar and sugar in a 1-quart saucepan. Bring to a simmer, stirring until the sugar is dissolved. Grate the apple, peel and all, on the large side of a box grater. Add the apple to the hot liquid and stir to mix. Drain before serving.

Copyright 2012, Rae Katherine Eighmey. All rights reserved.

Super Game -- Super Treats Part I

2012-01-24T04:17:00.000-08:00

Here at Potluck Paradise headquarters we’re getting the jump on our second annual self-declared “February is National Potluck Month” with some tasty snacks for “the big game.” We have a special dish in honor of each of the two contenders – They are so good, they’re downright Super! Bowls will be filled with them.

Giant’s Lean-Mean Lemon Cheesecake is a no-bake, low-fat treat that will give even the Patriots their just desserts. Scroll down for the recipe.

For the Patriot fans, we’ll have historic New England Corn Cakes topped with Cranberry-Sauced Beef and Tangy Apple Slaw. It packs a giant of a taste in a small mouthful. More than enough to wave the flag about. Look for our next posting in a couple of days!

We have even more delicious eating and great ideas planned for the rest of our National Potluck Month celebration. If ever a month defined potluck, February is it. Days are quiet. Company is gone. Holidays are over, spring is coming, but not soon enough. The weather is capricious. Up here in Minnesota we’re yearning for some real snow, if only for a few days.

February is a time to make the most of what you have. To share good times with friends, family, and co-workers and to find your own bit of Paradise in a fun-filled Potluck, if only for an hour or two.

We'll be celebrating four potlucks this month. Watch for posts with recipes and ideas. But here's a hint of the themes: We'll start with some more thoughts on The Big Game played on February 5 -- the super Sunday. The middle of the month is Valentine's Day and we'll party while keeping our hearts healthy. Game Night will look at a couple of great new card games that were in our Christmas stockings and some treats to go with them. Finally, we'll round out the month with a look back at 1968, celebrating the groovy exhibit at the Minnesota History Museum. Follow us all month at http://potluckparadise.blogspot.com/

So here’s the first recipe to start the month --

Giant’s Lean-Mean Lemon Cheesecake

Recipe makes 18 muffin-sized cheesecakes (1/3 cup size) or 36 mini-muffin size
Line muffin pans with paper cupcake liners.

To Make the Crust
Melt in a microwave for about 30 seconds, repeat for 5 second intervals if needed:
2 Tablespoons butter
1/4 cup semi-sweet chocolate chips

Stir until chocolate is melted and mixture is smooth.
Add: 1 1/2 cups graham cracker crumbs

Stir with fork until well blended and then put 2 tablespoons (1 tablespoon for the mini-muffins) of mixture in the paper muffin cups and press firmly with a flat-bottom glass or the back of a spoon. Set aside.

To Make the Lemonade filling.

1/4 cup sugar
1/3 cup corn starch
12-ounce frozen concentrated lemonade, thawed
grated rind of 2 large lemons
3 8-ounce packages non-fat cream cheese (24 ounces total)

Mix the sugar and corn starch in a 1 to 2 quart saucepan. Gradually stir in the lemonade concentrate. Cook over medium heat, stirring constantly, until the mixture turns clear and is very, very thick. Stir in the lemon rind and set aside to cool. Plop cooled lemonade mixture into a medium-sized mixing bowl. Beat until smooth with electric mixer. Add cream cheese and beat until blended. Spoon mixture onto crust and place in refrigerator to firm. Ready to eat in about 1 hour. Keeps covered in the refrigerator for 2-3 days.

Before serving garnish with whipped cream, a dab of chocolate sauce and a pecan, a cherry, or any other topping you like.

New Year's Luck in a Meatball

2011-12-31T10:05:00.000-08:00

What could be better than combining traditional "lucky" foods with meatballs? Here at Potluck Paradise we think that's hard to top. So we tossed some meaningful foods and seasonings together for an easy-to-make meatball that's sure to please and maybe bring lots of luck, too.

We first ran into the idea of eating black-eyed peas for luck and prosperity in the South. As much as we like luck, we could never quite dig into a serving of black-eye peas with gusto. In past years, we mixed a few of them with salsa, dipped into the mixture with chips, and that was that.

The luck seemed to come, but we got to thinking this year, maybe we could do better. So we devised this recipe to incorporate lots of those lucky beans. We've seasoned the meatballs with cinnamon for love and beauty and tossed in orange zest for health. Of course the salsa is there to lend some spice to the coming months. And we roll it all up in greens -- lettuce being synonymous with money.

We've also decided ou don't have to eat them on New Year's Day for luck. Anytime in January will do. . . you just might have to eat a few more of them. But as they taste terrific, that shouldn't be a problem. Along with the recipe we send our very best wishes for good fortune and a Happy New Year!

These meatballs are good warm or room temperature. The recipe makes four dozen and they will keep in the refrigerator for a couple of days and will freeze well.

Potluck Paradise Good Luck Meatballs

1 14- to 16-ounce can black-eyed peas
1 16-ounce jar salsa -- any kind you prefer
1 tablespoon orange zest
2 tablespoons orange juice
1 teaspoon cinnamon
2 tablespoons finely chopped fresh parsley
2 pounds ground beef 85% to 90% lean

Preheat the oven to 350 degrees F.
Drain the beans and rinse. Count out 48 beans and set aside. Put the remaining beans into a bowl and mash with a fork. Add the salsa and mash the two together into a fairly smooth mixture. Stir in the orange zest and juice, cinnamon and parsley. Put the beef into a large mixing bowl and break apart. Add the bean mixture and combine with your hands until well mixed, but don't over mix. LIne two baking sheets that have a rim with aluminum foil. Spray with non-stick baking spray. Form balls about the size of a golf ball. Hide a single bean in each meat ball and place balls on the baking sheet. Spray tops with non-stick spray and bake until they are firm, lightly browned and cooked to an internal temperature of 160 degrees F. This should take about 20 to 30 minutes depending on the size you make the meatballs.

Place one or two meatballs on a lettuce leaf and top with honey dijon or ranch dressing.

On the Road with Cherry Nut Bread

2011-05-11T13:51:00.000-07:00

This is one of our favorite recipes from Potluck Paradise. Pretty and pink, moist and delicious. It is called a bread, but it is rich enough to be a cake. And the recipe makes five of the mini-loaf pans -- perfect for sharing or parking in the freezer for drop-in summer guests. We're taking samples along to share as we travel on our 2011 Great Potluck Paradise Book Tour of Western Minnesota.

Cherry Nut Bread

1 (10-ounce) jar maraschino cherries, drained. Reserve 1/4 cup of the juice
1/2 cup butter or other shortening
1 1/4 cups sugar
3 eggs
2 teaspoons baking powder
2 1/2 cups flour
1/2 cup milk (skim milk works just fine)
1 teaspoon vanilla
1/2 cup chopped almonds, pecans or walnuts

Preheat oven to 350 degrees F. Lightly grease five mini-loaf pans. Chop the drained cherries roughly into quarters and set aside. Cream the butter and sugar. Stir in the eggs and mix well. Add baking powder and half the flour. Stir in the milk, reserved cherry juice and vanilla. Mix until well blended and then add the remaining flour. Fold in the cherries and nuts. Divide the batter among the pans. Bake until the bread pulls away from the sides of the pans and a toothpick inserted in the center of the loaves comes out clean, about 40 to 50 minutes.

President's Day Potluck

2011-02-18T13:09:00.000-08:00

For a short month, February sure packs Presidential Punch. Four United States Presidents were born in February and we have the President's Day holiday to celebrate them. We're all familiar with Abraham Lincoln on the 12th and George Washington on the 22nd. This year marked the 100th anniversary of Ronald Reagan on February 6th. William Henry Harrison's 238th birthday followed just three days later.

Here at Potluck Paradise headquarters we think these birthdays and all the other presidents provide a perfect platform for potluck. The menu could practically write itself. From Reagan's favorite Mac and Cheese through Washington's storied Cherry Pie there's a lot of good eating to be dished up from American History.

I have two favorite presidential recipe collections. Both of them have blogs all their own, accessible from this site. There is a look at Abraham Lincoln's life through the foods he may have enjoyed with recipes from his time adapted for today's kitchen. In the Food Will Win the War blog, there are recipes from WWI. Herbert Hoover served voluntarily as the United States food commissioner during those days when we shipped vast quantities of wheat and meat, fats and sugar to our allies in Europe.

This recipe saves fat, sugar, and eggs and is a delicious way to taste history one dessert plate at a time.

Easy Herbert Hoover World War I Cake

2 cups brown sugar
2 cups hot water
2 tablespoons lard (or butter)
1 teaspoon salt, optional
1 teaspoon ground cloves
1 teaspoon cinnamon
1 package (8 ounces) raisins, chopped
1 teaspoon baking soda
3 cups flour

Preheat oven to 350 degrees F. Put everything but soda and flour into a medium saucepan. Bring to a boil over medium heat, stirring frequently. Boil 5 minutes after it bubbles, then cool. Stir in soda and flour. Put batter into a lightly greased loaf pan. Bake 45 minutes. Cake keeps fresh a long time and can “be sent to men at the front.”

Red Dress, Red Dinner

2011-02-12T06:04:00.000-08:00

Hearts collide in February here at Potluck Paradise headquarters, No, we're not talking about lover's spats, we're celebrating the double-duty heart benefits of Valentine's Day celebrations and the American Heart Month promoting heart health especially among women. Well, what could be better to celebrate our Potluck Paradise National Potluck Month than a Red Dress -- Red Dinner. Although we're more likely to wear a red sweater and jeans.

Enough healthy red foods come to mind to easily fill a potluck table. Whole-wheat pasta tossed with tomatoes and red peppers, or in a red marinara sauce. Salmon is kind of red and then there is red snapper. We could even include some red meat -- a nice piece of lean steak -- smaller than a deck of cards, mind you -- with all the fat trimmed. Of course there are bushels of red vegetables! Tomatoes and red potatoes are too easy. What about red radishes in a non-fat dip, delicious red beets either simply roasted or slivered into a saucepan in the recipe below. Red cabbage is one our favorites. This recipe has all the flavor and hardly any fat. Just two tablespoons of butter for a whole head.

WWI Victory Red Cabbage
4 cups thinly sliced red cabbage
2 tablespoons butter
1/2 teaspoon salt
1 tablespoon minced onion
1/16 teaspoon nutmeg
1/16 teaspoon cayenne pepper
2 tablespoons vinegar
1 1/2 teaspoons sugar
Soak the cabbage briefly in cold water. Melt the butter in a large frying pan. Add the onion and seasonings and cook until the onion is transparent, stirring frequently. Drain the cabbage and add to the frying pan carefully as the water clinging to the shreds will tend to spatter. Cover and cook over low heat until the cabbage is tender, about 10 to 15 minutes, stirring from time to time. Remove lid, add the vinegar and sugar, stir well and cook for 5 more minutes.

This is a quick and delicious way to prepare beets. It is a little messy to peel and then slice the raw beets. But the flavor is well worth it. Cooking time will vary depending on thickness of slices and how young, or old, the beets are.
Luscious Steamed Red Beets
3 to 4 red beets
4 large lettuce leaves
grated peel from one orange
Peel the beets and slice very thinly on a vegetable slicer -- about 1/16 to 1/8 of an inch. Take a heavy bottomed 2-to 3-quart saucepan with a lid. Put about a half inch of water in the pan. Put in two lettuce leaves and then put in the beet slices, sprinkling them with orange rind as you fill the pot. Put remaining two lettuce leaves on top. Cook over low heat until the beets are tender, about 15 minutes. Watch carefully so that the water does not completely evaporate! You can eat or discard the lettuce.

And now for dessert!

We're skipping the red velvet cake or chocolate dipped strawberries and suggesting red pears with raspberry sorbet and maybe just a drizzle of dark chocolate. Use the pears just as they are, or poach in a light syrup. You could even use canned pears if you are in a rush. If you do use raw pears, toss them with a bit of lemon juice after you cut them so they don't turn brown as quickly.

Love Boat Salad for your Valentine

2011-02-09T07:05:00.001-08:00

Love is in air and hearts arae filling the grocery stores. So we're taking a break from celebrating our own National Potluck Month here at Potluck Paradise headquarters. Not that we don't love potlucks, but we're pushing romance this week leading up to Valentine's Day. Look at the post below for our homemade and mostly healthful Valentine's chocolates. In this post we have a dish that could be the centerpiece of a potluck, but is lovely on a shared plate for two.

One quick comment before the recipe. We've made a few changes to typical seafood salads to cut the fat and reduce the sodium. That's why we've used poultry seasoning to add a bit of complexity to the dressing instead of a more traditional "seafood seasoning." Check out the labels. No sodium in poultry seasoning while "celery salt" is the first listed ingredient in the other product.

Shrimp and Avocado Salad
2 tablespoons non-fat cream cheese
2 tablespoons non-fat mayonnaise
1/8 teaspoon poultry seasoning
1/8 teaspoon cumin, or more to taste
1/8 teaspoon paprika
1 cup small salad shrimp
1/3 cup finely diced celery
1/4 cup finely diced red bell pepper
1 tablespoon minced parsley
1 teaspoon minced dill gherkin pickle, low sodium version
1 Haas avocado

Combine the cream cheese, mayonnaise and seasonings in a small mixing bowl. Reserve a couple of shrimp for garnish and chop the rest into three or four pieces. Add the remaining ingredients and carefully mix until shrimp and vegetables are coated with the dressing mixture. Cut the avocado in half. Remove pit. With a small spoon, scoop out about half of the avocado flesh, chop and mix with shrimp. Make it a little easier to eat by scoring the remaining avocado in a chris-cross pattern Mound shrimp mixture into avocado shell, garnish, and serve with beet and sweet potato chips. Refrigerate any leftover filling and eat within two days.

Healthy Chocolates for your Valentine

2011-02-07T16:40:00.001-08:00

Sure the fancy heart-shaped boxes are nice, but why buy chocolates for your Valentine when you can make these delicious treats filled with healthful dried fruits and nuts. Here at Potluck Paradise headquarters, we're always ready to test chocolate recipes. These easy to make candies are at the top of our list. They taste like the richest bon-bons and no one will ever know the secret filling unless you spill the beans. The recipe dates from World War I when sugar was restricted to two tablespoons a day. Natural ingredients made these Honey Fruit Chocolates popular holiday gifts for Christmas 1917.

Make some for your special someone and watch him. . . or her. . . smile! The filling keeps frozen for weeks, ready to make a few more whenever you want a delicious little bite.

Honey Fruit Chocolates
1 12-ounce package raisins
1 8-ounce package whole, pitted dates
2/3 cup figs, diced
1 cup chopped walnuts or pecans
grated rind of half an orange
2 tablespoons orange juice
2 tablespoons honey
1/8 teaspoon salt
chocolate for dipping,
such as melted dark or semi-sweet chips
Run the fruit and nuts through an old-fashioned grinder, or pulse in
a food processor, until ground into a rough paste. Stir in rind, juice,
honey, and salt. Chill mixture until firm. Form into balls, about 3/4
inch in diameter. Melt chocolate chips and dip balls to enrobe
filling. Cool on waxed paper or foil. The filling can be frozen and
made into chocolates in batches. Makes about 6 dozen.

Just Desserts for the Big Game Potluck

2011-02-05T09:33:00.000-08:00

As the Big Game heads into the dramatic fourth quarter, we here at Potluck Paradise headquarters have a couple of tasty desserts, sturdy enough to stand up to any last minute excitement and delicious enough to sooth any low-score jitters.

Our Green Bay Guiltless Cheesecake is non-fat, and no-bake. Easy to have the fixings on hand for cheesecake when you don't want to wait. The Steelers' Pound Cake combines chocolate and orange batters for a wonderful marbled flavor combination. The cake keeps well for several days and as it does not have butter or shortening, is lower in fat than most pound cake recipes.

Here's our homage to the Steelers' Defensive Line -- a POUND cake in classic Black and Gold.

Steelers Chocolate and Orange Pound Cake
1 1/2 cups flour
1 1/2 cups dark brown sugar
3 teaspoons baking powder
1 6-ounce can frozen orange juice concentrate, thawed
3/4 cup cooking oil, such as Wesson
4 eggs
1/2 teaspoon ginger

2 ounces unsweetened baking chocolate, melted
1/2 teaspoon cinnamon

Preheat oven to 325 degrees F. In a large mixing bowl combine the flour, brown sugar, and baking powder. Mix thoroughly. Measure the orange juice concentrate and add water, if needed, to make 3/4 cup. Stir the juice, oil, and eggs into flour mixture. Mix until combined and then beat at low speed with an electric mixer for three minutes. Put half the batter into another bowl. Stir ginger into the first mixture. Put melted chocolate and cinnamon into the second mixture. Spray 8- by 4-inch loaf pans with non-stick spray and divide the orange batter between them. Drop spoonfuls of the chocolate batter into the orange mixture and swirl with a knife to “marble” the batters. Bake until a skewer comes out clean – for pyrex loaf pans 45 to 55 minutes. For Other Baking Pans: Metal or dark pans may bake faster. You could make this in an angle food cake tube pan. Baking time would be longer. To assure ease of removing baked cake from loaf pans, line them with heavy-duty aluminum foil or parchment paper and spray that with the non-stick spray. I would not recommend baking this in a Bundt pan.

Green Bay Packers fought their way into the Super Bowl. They have nothing to be ashamed of, nor should anyone who eats this no-bake, non-fat delicious treat.

Guilt-less, No-Bake Lemon (or Orange) Cheesecake

Make the Lemonade or Orange filling.
1/4 cup sugar
1/3 cup corn starch
1 12-ounce can frozen concentrated lemonade (or orange juice), thawed
grated rind of 2 large lemons
3 8-ounce packages non-fat cream cheese (24 ounces total)

Mix the sugar and corn starch in a 1 to 2 quart saucepan. Gradually stir in the lemonade concentrate. Cook over medium heat, stirring constantly, until the mixture turns clear and is very, very thick. Stir in the lemon rind and set aside to cool. Plop cooled lemonade mixture into a medium-sized mixing bowl. Beat until smooth with electric mixer. Add cream cheese and beat until blended.
To make cheesecakes: Spoon mixture onto crust (recipe below) and place in refrigerator to firm. Ready to eat in about 1 hour. Keeps covered in the refrigerator for 2-3 days. Before serving garnish with whipped cream or sweetened sour cream (2 teaspoons sugar mixed with 1/4 cup light sour cream for each 6 cheesecakes)

Crust
Melt in a microwave for about 30 seconds, repeat for 5 second intervals if needed:
2 Tablespoons butter
1/4 cup semi-sweet chocolate chips

Stir until chocolate is melted and blended with the butter.
Add: 1 1/2 cups graham cracker crumbs

Line a muffin pan with paper cupcake liners. Stir with fork until well blended and then put 2 tablespoons of mixture in the paper muffin cups and press firmly with a flat-bottom glass or the back of a spoon. Set aside.

Recipe makes 18 muffin-sized cheesecakes (1/3 cup size).

The thickened filling mixture can be stored in the refrigerator for a week or longer, Measure out 1/3 cup to mix with one 8-ounce container of cream cheese to make 6 cheesecakes at a time. Refrigerated crust mixture keeps for weeks, too. Warm slightly before pressing into cupcake papers.

Steelers' Sweet and Sour Meatballs

2011-02-03T08:23:00.000-08:00

Sunday afternoon the Pittsburgh Steelers take on the Green Bay Packers. For Steeler fans, these easy-to-make-ahead meatballs with chipped spinach and golden raisins are a metaphor for the dominance of their team over the Green and Gold. For the rest of us here at Potluck Paradise headquarters, they are just a great meatball that keeps in the fridge for a few days and freezes nicely for a month or more in the sauce. Baking the meatballs in the oven eliminates the need to fry them on top of the stove. A method we love here at PP headquarters for efficiency and neatness!

Steelers’ Sweet and Sour Meatballs

For the Meatballs:
1 9-ounce package frozen GREEN spinach, thawed
1/2 cup GOLDEN raisins
1/2 cup dry unseasoned bread crumbs
1/2 teaspoon nutmeg
1/2 teaspoon chili powder
1/4 teaspoon white pepper
1/8 teaspoon cloves
1/2 cup orange juice
2 whole eggs, or 3 egg whites
2 1/4 pounds 90% lean ground beef

For the Sauce:
1 14-16 ounce can whole berry cranberry sauce
1 1/2 cups white wine or apple juice
1/3 cup brown sugar
2 tablespoons white vinegar
3 tablespoons corn starch
1/2 cup cold water

To Serve:
1 jar cooked red cabbage
Leaves of Romaine lettuce

Preheat oven to 400 degreed F. Thaw the spinach and wring out until very dry. Put spinach and raisins in food processor and pulse until finely chopped. Or chop with a knife. Put the breadcrumbs in a large mixing bowl and stir in the seasonings. Stir in the orange juice and let stand a couple of minutes until the juice is completely absorbed. Stir in the spinach raisin mixture and the eggs. Then add the ground beef. Line a large baking sheet with heavy-duty aluminum foil. Spray with cooking spray. Form beef mixture into balls, about the size of a large walnut. Place on sheet and spray tops of meatballs with cooking spray before putting into the oven. Bake until internal temperature of the meatballs reaches 160 degrees F. and the tops are browned.

While meatballs are baking, make the sauce. Put cranberry sauce, wine or juice, brown sugar and vinegar into a large pot. Cook over medium heat, stirring from time to time, until cranberry sauce is melted. While this is cooking, combine the cold water and corn starch into a smooth mixture. Gradually stir it into the sauce. Continue stirring until the sauce thickens and turns transparent.

When meatballs are fully cooked, gently place them in the sauce and stir to cover them. Allow to cool and then refrigerate before serving.

To serve. Heat the red cabbage and meatballs. Wash the Romaine lettuce leaves and dry. Place a dollop of cabbage on leaf and then one or two meatballs. Fold up leaf to eat and enjoy!

Copyright 2011 Rae Katherien Eighmey All rights reserved

Green Bay Sacked Potatoes

2011-02-02T11:32:00.000-08:00

Cheer on the Green Bay Packers in the Big Game with these easy to make stuffed potatoes. Good hot, warm or room temperature, this healthful and filling dish couldn't be easier to make. Tomorrow's dish as our National Potluck Month continues -- Steelers' Sweet and Sour Meatballs

Green Bay Sacked Potatoes

Ingredients::
"B" size red potatoes
Fully cooked "brown and serve" sausages -- one for each whole potato
Cheddar cheese, finely grated -- 2 teaspoons for each whole potato

Method:
Scrub and then gently boil the potatoes until tender. Cool and slice in half. With a small spoon, scoop out a hollow bowl in the middle of the potato, reserving the scooped out potato bits. Cook the sausage according to package directions then dice.

Combine the cooked potato, diced sausage and grated cheese. Put back into the potato shell. Warm under the broiler or in the microwave until the cheese melts. Serve hot or at room temperature. You can make these ahead and store in the refrigerator until game time!

Potluck with the Champions

2011-01-31T12:48:00.001-08:00

Super Bowl contenders Green Bay Packers and Pittsburgh Steelers fought their way through teams with some tasty cuisine to get to the Big Game. One Potluck Paradise theme for a Super Sunday buffet features classic dishes from those cities.

The Pittsburgh side could feature Baltimore crab cakes and New York Reuben sandwiches or soft pretzels with mustard. On the Green Bay side of the table how about Chicago-style hot dogs -- beef dogs served on steamed poppy seed buns with yellow mustard, green relish, chopped onion, a couple of tomato slices, pickle spears and a dash of celery salt. There is only one way to pay homage to the Philadelphia Eagles -- a hearty cheesesteak!

Here at Potluck Paradise headquarters we've had a hard time choosing a dish to celebrate Atlanta's team, there are so many possibilities among great urban Southern dishes. Then we came up with Peachy Atlanta Falcon . . errr Chicken .. and Peach-Pecan Chutney.

Easy to make, good served hot or at room temperature, this dish will bring folks around to the Green Bay side even if they are rooting for Pittsburgh. The only hard part is allowing time for the chicken to marinate in the yogurt for at least 8 hours in the refrigerator. But it is a treat that is well worth the wait.

Peachy Atlanta Chicken with Peach-Pecan Chutney Sauce

2 pounds skinless chicken pieces -- You can use tenders, breasts either whole or cut into pieces, or thighs With or without bones.
1 8-ounce container peach yogurt
1/2 teaspoon cumin
1/2 teaspoon ginger
1/2 teaspoon powdered garlic

For the Sauce
1 14- to 16-ounce can peach halves or slices packed in juice
2 tablespoons Balsamic vinegar
2 tablespoons white vinegar
1/4 cup peach juice drained from the can
1/4 cup dark brown sugar
1/4 cup finely diced green pepper
1/4 cup finely diced onion
1/2 cup golden raisins
1/2 teaspoon ginger
1/4 cup chopped pecans

The day before you are going to cook the chicken -- wash the chicken pieces, pat them dry and place them in a gallon-size zippered plastic bag. Mix the seasonings into the yogurt. With a spoon, spread the yogurt on the chicken, trying to cover all sides. Shut bag and gently smush to spread yogurt over chicken even more. Refrigerator for at least 8 hours, turning and smushing the bag a couple of times. When ready to cook: Preheat oven to 400 degrees F. Line a baking pan with heavy-duty foil and place the chicken on it in a single layer. Bake until cooked through and lightly golden on top. Thickly cut tenders take about 20 minutes. Full breasts on the bone will take much longer.

To make the Sauce:
Drain the juice from the peaches and set the fruit aside. Combine all ingredients except the pecans in a medium saucepan. Bring to a simmer and then cook for 10 minutes, stirring from time to time. Watch that the sauce does not scorch. After 10 minutes, remove it from the heat. While the sauce is cooking, finely dice the peaches and add them to the cooked sauce. The heat remaining is enough to cook the peaches into the sauce. When ready to serve alongside the chicken, sprinkle with pecans.

Super Deviled Eggs

2011-01-29T07:08:00.000-08:00

Take Deviled Eggs to any potluck or Game Day party and just stand back. It's magic! They practically disappea before your eyes.

Our Potluck Paradise version updates the classic recipe with a bit of hidden, heart-healthy, finely grated carrot. The result: sunny yellow filling with half the cholesterol of a traditional version. All the flavor and a bit of added texture for interest. Best make extra for the family, because we guarantee you won't have any leftover to tote home.

Super Deviled Eggs
Quantity for 4 eggs ( 8 halves) Can easily be doubled or tripled.
4 hard-cooked eggs, peeled and sliced in half
1 large carrot
2 tablespoons mayonnaise (more or less to taste)
1 teaspoon mustard (more or less to taste)
1/8 teaspoon dill weed
a couple grinds fresh black pepper

Peel and grate the carrot on the finest side of a box grater. The strands should look like thread. Put the carrot into a double layer of paper toweling. Wring out to remove excess moisture. You will have about 1/3 cup of dry carrot strands. Remove the yolks from the egg whites and DISCARD half of them. Put the remaining yolks in a shallow bowl and mash with a fork. Add the mayonnaise, mustard, and seasonings. Stir in the carrot strands and spoon into the egg whites. Cover lightly and keep refrigerated until serving.

Potluck Paradise Method for Cooking Eggs to Hard Boil.
Always use the oldest eggs in your refrigerator. If I know I'm going to want to make hard-boiled eggs, I will often buy the eggs a couple of weeks in advance. As eggs age in the refrigerator, the air pocket extends and expands between the white and the shell. The larger this air layer is, the easier they are to peel after cooking.

Fill a saucepan with warm water. Put the eggs in so that they are in a single layer and covered with the water. Bring the water to a boil over medium heat. Once the water is at a full boil. Turn off the heat, cover pot and let stand for 10 to 15 minutes, Longer time for larger eggs. Drain off water. Fill pot with cold water, gently crack the eggs all around the shell and put into the cold water for a couple of minutes. The pull an egg out and start removing the shell at the bigger end. If the shell is still sticking, hold the egg under a slow stream of water from the faucet and let the running water get between the shell membrane and the white.

Countdown to the Big Game

2011-01-27T12:47:00.000-08:00

Here at Potluck Paradise headquarters we've declared February to be National Potluck Month. What better way to start the event with a countdown of recipes and ideas for the Super Day.

We're starting off with a healthy take on chips and dips. Non-fat cream cheese forms the base and we're slicing carrots into a chip. Holds more dip that a carrot stick and healthier than a salty corn or potato chips.

We'll have more recipes this coming week so you can prepare for your game-day Potluck.

To make Carrot Chips.
Pick a fat carrot. Peel with a vegetable peeler and then peel a thick slice off one side to provide a flat edge to make the chips. Carefully slice a long diagonal along the length of the carrot. Then cut slices about 1/8 of an inch thick into chips.

Cranberry Cream Cheese Dip with Carrot "Chips"
1 8-ounce container fat-free Philadelphia cream cheese
2 ounces dried cranberries
2 ounces chopped pecans
2 tablespoons minced green pepper
1/4 teaspoon Worcestershire sauce
2 tablespoons cranberry sauce, jelly or whole berry

Copyright 2011 Rae Katherine Eighmey All rights reserved

Starting Now, February is National Potluck Month!

2011-01-16T05:18:00.001-08:00

Here at Potluck Paradise headquarters, we've decided to declare February "National Potluck Month."

If ever a month defined potluck, February is it. Days are quiet. Company is gone. Holidays are over, spring is coming, but not soon enough. The weather is capricious. Up here in Minnesota fresh snow is much less delightful now than it was the first week of December -- and, from what we've seen on the new. the same is true for 48 other states.

February is a time to make the most of what you have. To share good times with friends, family, and co-workers. To find your own bit of Paradise in a fun-filled Potluck, if only for an hour or two.

We'll be celebrating four potlucks this month. Watch for posts with recipes and ideas. But here's a hint of the themes: We'll start with thoughts on The Big Game played on February 7 -- the super Sunday. The middle of the month is Valentine's Day and we'll party while keeping our hearts healthy. Lincoln and Washington's Birthdays give a chance to look at some traditional recipes and finally, we'll round out the month with a Resolution Celebration.

Potluck Pizza
You can make this easy, delicious pizza almost faster than the delivery can arrive. It makes a great platform for using up the last bits of meats and vegetables, too.

DOUGH:
1 package dry yeast
2 tablespoons lukewarm water
1 cup boiling water
2 tablespoons shortening
1½ teaspoons salt
3 cups all purpose flour (or bread flour for a chewier crust)

Sprinkle yeast on top of the 2 tablespoons warm water; let stand until dissolved and it starts to foam. Pour 1 cup boiling water over shortening and salt in a large bowl. Cool to lukewarm and stir in yeast. Add half of the flour and beat until smooth. Add the remaining flour and knead into a smooth dough. Divide dough in half for two11-inch thin-crust pizzas, or just form into one 13-inch thick-crust pizza. Flatten dough into round(s) and place on greased cookie sheets. Make edges thicker to keep toppings from escaping during baking. Let rise in warm place as you prepare toppings.

TOMATO TOPPING:
3 tablespoons olive oil
½ cup Parmesan cheese
¾ pound sliced mozzarella cheese
2 cups ripe tomatoes, diced, or 1 (14- to 16-ounce) can diced tomatoes, drained
1 minced clove garlic
½ teaspoon salt
½ teaspoon pepper
½ teaspoon dried oregano
½ teaspoon dried thyme

Preheat oven to 450 degrees F. Brush dough with 1 tablespoon of the olive oil and sprinkle with Parmesan cheese, then arrange half the mozzarella on top. Combine tomatoes with garlic, salt and pepper; sprinkle on top followed by remaining cheese. Sprinkle with dried herbs and drizzle with remaining 2 tablespoons of the olive oil. Bake until crust is golden brown, 20 to 30 minutes. Note: Other ingredients can added to taste. Tomato sauce can be put on as the first layer.

Start the Year with a Refrigerator Remnant Potluck!

2010-12-30T11:46:00.001-08:00

Company's gone and so are most of the special holiday meals and decadent treats. Time for Potluck Paradise to follow the original meaning and "make potuck" from what's at hand. I found myself considering the last half cup of turkey and it's mate, a half cup of mashed potatoes, with New Year's Resolution Resolve.

This year I will make the most of what I have, following the old adage "Waste Not, Want Not."

I was already feeling virtuous having made two liters of "free turkey soup" while cleaning the turkey roaster. So I poked around in the fridge and found the makings for Mock Shepherd's Pie. Some mushrooms that were past salad perfection sauteed in a bit of butter made the rich-flavored base. I thickened some of the afore mentioned free soup with a bit of cornstarch, ready to bind the turkey, mushrooms, some green pepper and frozen mixed vegetables. In a perfect world, I would have at least a cup of mashed potatoes left so I could mound them on top of the baking dish. No such luck. So I stretched those, too, by adding a lightly beaten egg and a couple of tablespoons of flour. Then I fried them up as potato pancakes.

When I was growing up, refrigerators had a freezer compartment designed to hold just two metal ice cube trays and a maybe, if it didn't need defrosting, box of frozen peas. So my mother was a master of making something tasty out of the "dribs and drabs" from meals past. By Wednesday the last of the Sunday roast was pushed through the meat grinder, tenderizing the gristly bits. She'd mix the meat with a bit of the leftover gravy and spread it between two slices of soft, white bread, then pour the rest of the gravy on top. Yum! hot roast beef sandwiches and you didn't need a knife to cut them. Ham went into scalloped potatoes. Pot roast leavings went into the soup pot. I still use those basics with a twist or two. I tuck salmon into the scalloped potatoes and sometimes make stir-fry from the pot roast.

Using up holiday condiments can be a bit trickier. Cranberry sauce can be melted, combined with a bit of peanut butter and used as a dipping sauce for turkey or chicken. Pickles and olives keep practically forever, and are key ingredients in turning small bits of meat, cheese, or vegetables into appetizer spreads. Perfect for Bowl Game snacks.

Refrigerator Remnant Potluck does well with dessert, too. The last slice of delicious fruitcake (Oh yes! I make a fabulous fruitcake!) can be nicely shared when folded into slightly softened vanilla ice cream. The last of the fudge can be melted down in a bit of milk to make a chocolate sauce for dipping nuts or fruits. Plain oatmeal or sugar cookies can be crumbled and used as a delicious topping for a fruit cobbler made from the centerpiece apples.

The trick is to pretend the kitchen is a cooking show studio. Chopped or Iron Chef come to mind. I open my refrigerator and before me are the secret ingredients. Ready to be embraced with imagination. That's where I'm starting this new year.

Free, Roaster-Cleaning Turkey Soup

Cook the turkey in a heavy roaster, not a throw-away aluminum pan.

Immediately after enjoying the holiday meal, cut all the meat from the carcass. Cut the carcass into pieces. Cover with water and return to the oven at 325 degrees F. If some stuffing is stuck on the bottom, no problem. It will cook off the pan and flavor the soup. I put a piece of cheesecloth on top of the turkey while it is roasting to hold the basting liquids against the skin. I gently pull it off during the last half hour cooking time. I set this aside and then toss it into the soup mix, too. The lovely brown color and rich meaty flavor comes off the cloth and into the soup. Cover the roaster with the lid, or heavy-duty foil. Let cook for one to two hours. Cool slightly, then remove bones, strain liquid, and chill. Once cold, lift off the layer of fat on top.

The roaster will be much easier to clean now that the soup has boiled off a good bit of the stuck on the bottom bits. Use soup within three days or freeze.

Life to the Party -- 10 Tips for Successful Potlucks

2010-12-05T02:56:00.000-08:00

Among all the kinds of holiday entertaining, Potlucks are our favorites. They can vary in style from fancy where the best family silver and cloth napkins grace sit-down dining to a casual neighborhood get-together as a way to share the wealth of too many leftovers.

Swapping extra lefse for spare latka, both with related traditional toppings, would be a delicious cultural exchange. Yum! makes me wonder what an all-potato potluck could be made of . . . okay THAT will be a topic for another post, you bet 'cha.

For these weeks of holiday hoopla, we're listing some of our favorite tips for successful potlucks along with wishes for a happy holiday season with lots of leftover joy for the New Year. There are also several proven Potluck Paradise favorites at Rae's Kitchen website. Click on link at upper right of this page to go directly.

1. Balance is good, Health is even better. The host or organizer should not be afraid to ask for volunteers to bring specific kinds of dishes, or even assign them. Ask people to bring recipes or have notecards at the ready so ingredients can be listed and put next to the dish. That way people who must avoid nuts, gluten, chocolate, or other common foods can be informed and know what is safe for them to enjoy.

2. Not everyone has to cook. Someone could bring the beverages, bread, or even the disposable plates, utensils, and napkins.

3. Proper temperature is key. Have room in refrigerator or coolers ready to keep things chilled. Have oven ready to reheat and don’t keep foods out at room temperature for more than an hour.

4. Easy table organization. Have spots figured out for main course, sides, and desserts so it is easy for guests to know where to put their contributions when they walk in the door with casserole or desert tray in hand.

5. Serve yourself. Host should have plenty of serving dishes, hot pads, and serving utensils on hand for those who forgot to bring their own. Have powerstrips at the ready to plug in crockpots.

6. RSVP puzzles? These busy days when traffic is hectic, weather can be uncertain and, dare we say, illness an uninvited complication; it is a good idea to assure the meat of the meal will be there. Have either the host or or a totally reliable guest responsible for the main course.

7. Don’t skimp on plates. Sturdy plates prevent spills. Splurge on more expensive, but spill-resistant thick paper or plastic plates. Consider straw paper plate holders or, for a green potluck, use china.

8. Spice of life. Host or organizer should be sure there are condiments – salt, pepper, butter, catsup, etc.

9. Turning up the heat. If a dish will need reheating make sure a moderate oven temperature will do the job. With most dishes happily heating at 350^o F., a dish needing 425^o F. would be an imposition. Have a meat thermometer at the ready to test internal temperature of any food to be served hot.

10. Loving Potluck leftovers. Have supply of plastic ware—maybe those old yogurt or margarine tubs “saved” in your cupboard. Guests can split up any leftovers and continue the potluck fun for their next meal at home.

And finally. . .

Cleanliness is next to . . . Clearly mark garbage bags and recycling bins so guests know where to toss what.

Happy Holidays from the pages of Potluck Paradise and the bottom of our hearts!

Thanksgiving Relish

2010-11-17T12:50:00.000-08:00

I've been reflecting over more than forty years of cooking Thanksgiving turkeys and even further back when I helped my Mother. My brother was both fascinated and shuddering as she drew the innards from the turkey back in the days before even "minimally processed" birds arrive with the useful parts wrapped and tucked neatly back.

Some holidays are more memorable than others. Dinners delayed until the weekend when blizzards closed the highway. The "fresh" turkey I shopped for at three grocery stores, freezing in the garage where I'd put it for safe-keeping. The year our addition contractor knocked out 20 feet of the back wall of the house, totally gutting the kitchen, two days before Thanksgiving and then disappeared until the Monday after. You would be amazed what you can do with a hot plate and a smoker in a mild Alabama autumn.

Through all the adventures some culinary and holiday truths emerge.

It's hard to totally mess up a turkey -- gravy can always come to the rescue.

If you blend flour with cold water or broth and use that to thicken gravy, you won't have lumps.

Youngsters can always help "make Thanksgiving" by coloring paper napkin rings, writing place cards, spreading cream cheese in celery sticks, setting the table, or helping arrange the buffet line.

An abundance of fresh vegetables, simply prepared, make a more refreshing meal and more room for leftovers.

Precious little is better than a turkey sandwich with potluck relishes pulled from the fridge after the pots are washed, the plates are put in the dishwasher or back in the cupboard, Turkey carcass soup is simmering, and your team has won the big game.

And, above all, what we have most to be thankful for is around our tables, even if we are in different time zones.

Blessings of the season to all.

This quickly and easily made cucumber and onion relish is the perfect accompaniment. It keeps for days in the refrigerator - perfect to go on top of a sandwich made from the turkey leftovers.

Quick Cucumber Pickle

(serves 7 to 8)

1 large cucumber (or use 2 cucumbers and leave out onions)

2 medium onions

1/2 cup sugar

1/2 cup vinegar

1/2 teaspoon salt

Select a cucumber that has not been coated with wax and scrub it well. Slice cucumber and onion as thinly as possible and put into a heatproof bowl. Combine the sugar and vinegar in a small saucepan. Stir to dissolve sugar as you bring it to a boil over medium heat. Pour the boiling mixture over the cucumber and onions. Add salt if desired. Let stand until room temperature, stirring from time to time. Cover and put in refrigerator. Keeps for several days.

Snow Storm Soup and Biscuits

2010-11-13T08:25:00.000-08:00

It's snowing in Minnesota. The weather prediction yesterday afternoon was for an inch or so, by evening the weather folks had us at 3 to 6 inches. And that's what we've got. It started at midnight. By three this morning the grass was white. At 10:30 we had at least five inches on the grass and sidewalks. Heavy wet stuff, weighing down trees and shrubs. Knew I should have picked some sage yesterday.

Time to see what "potluck" would bring forth for lunch. Just the right ingredients for something I'll call -- Snow Storm Soup -- I pulled six carrots and three apples from the fridge. Peeled, chopped and cooked in a couple of cups of water until tender. Added a can of diced tomatoes and the last of a jar of salsa. Seasoned with some ginger and cayenne. Swirled it smooth with the immersion blender. While that was cooking I made some old fashioned sour milk biscuits from an 1840s recipe. I divided the dough in half. Sharp cheddar cheese in one part and rolled out the rest to make cinnamon rolls. No need to hit the bakery for tomorrow's breakfast.

If we are lucky Mother Nature will melt the sidewalks on this first of the season snow. If not, we have a tasty treat to reward our own shoveling efforts. Happy winter!

1840s Sour Milk Biscuits

2 teaspoons vinegar

2/3 cup milk

2 cups flour

1/8 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon butter

1/4 cup boiling water

Preheat oven to 400 degrees F. Combine vinegar with milk, stir and set aside to sour, about 5 minutes. Mix the flour salt and baking soda in a medium bowl. Add butter to boiling water to melt and then stir into the flour mixture. Then add the sour milk. Stir with a fork and then knead briefly. You may need to add a bit more milk or flour to make a dough that is firm enough to work and not sticky. Break off pieces about an inch in diameter. Place on lightly greased baking sheets and bake until browned, about 10 to 15 minutes. Makes about 2 dozen biscuits

For Cheese Biscuits - stir in 1/4 to 1/2 cup shredded cheddar cheese with the flour.

For Cinnamon Roll Biscuits - lightly flour working surface, pat dough out in a rectangle until it is about 1/2 inch thick. Spread with soft butter and sprinkle with cinnamon sugar. Roll up along the long side. Slice about an inch thick and bake. NOTE: if you pat dough out on floured waxed paper it may be easier to roll up.

Amazing Apple Preserves

2010-10-02T16:27:00.000-07:00

Well, one thing Potluck Paradise has taught us . . . Everything old is new again. Nothing proves this more than the Apple Preserve we developed for our book talk at the La Crescent Public Library. During our early summer tour through southwest Minnesota strawberry country, we demonstrated making 2 Ingredient, 2 Hour Strawberry Preserves. Now that we were heading into harvest and apple country, we wondered what would happen if we tried the same simple technique on apples.

Fabulous preserves!

Unexpectedly, but logically, the same preserving-sugar magic interaction that keeps strawberries whole, works with apple shreds. The resulting lusciousness is unlike anything we've ever had and is a new favorite. The McIntosh apples -- usually a variety that cooks into soft sauce, delicious spicy apple butter, or strains into clear jelly -- holds up perfectly. Pure sweet apple flavor, great on toast, yummy on ice cream or pound cake and wonderful on a ham sandwich.

It couldn't be easier.

Amazing Apple Preserves

2 cups grated McIntosh apples

(grated on the large side of a box grater)

2 cups sugar

Mix apples and sugar and let stand for 2 hours or longer. Stir from time to time until sugar is dissolved. Put apples into a large saucepan, at least 3 quarts. Bring to a boil over medium heat. Lower heat and cook for 10 minutes, stirring from time to time. Store in refrigerator. Makes about 2 pints.

NOTE: other varieties of apples may work just fine, but I have only tested this with the McIntosh.

Two Ingredient Strawberry Preserves

2010-07-05T08:08:00.000-07:00

You can't go wrong with these easy-to-make fresh strawberry preserves. Two ingredients. . .two hours waiting time. . . then cook . . . dissolving remaining sugar for about 10 minutes and then slow-boiling down into preserves for another 10. If preserves don't quite thicken . . . you have ice cream sauce. Too thick . . . and you can thin with a bit of water, wine, brandy, or juice.

Perfect for making the most of "U-picked" summer bounty, just as good for turning less-than-perfect fruit (strawberries, peaches, plums, or other juicy soft fruits) into a delicious spread. Simple to make a pint or two as a surprise holiday gift in the dead of winter from store-bought berries.

Two Ingredient Strawberry Preserves

2 cups strawberries, washed, stems removed and cut into quarters (unless very small)

2 cups sugar

Sprinkle the sugar over the berries and let stand for 2 to 3 hours at room temperature (or up to 8 in the refrigerator). Stir from time to time as the strawberries yield juice. When ready to cook, put the mixture in a large pot and slowly bring to a boil, stirring as sugar dissolves. This should take about 10 minutes. Reduce heat, but keep mixture at a slow boil, and cook for 10 minutes. Remove from heat and skim off any white foam. Pour preserves into sterilized jars and process according to USDA guidelines. Or keep preserves in the refrigerator for up to a month

IMPORTANT NOTE: select a pot that allows mixture to boil up four or five times the original volume as it cooks.

Red, White, and Blueberry Buckle

2010-06-14T17:59:00.000-07:00

This buckle, kind of a cross between a cake and a pie, will be a hit at any potluck for dessert, or even at your own breakfast table. Follow along with the four quick steps to bring the best of the season to your table in about half an hour.

Click on window to watch demonstration and follow the recipe below. You'll see how easy it is to make this treat. We're betting you will find it is just the perfect and tasty not-too-sweet treat to enjoy while waiting for the Fourth of July fireworks

Red, White, and Blueberry Buckle

1 pint fresh blueberries -- washed and picked over to remove under ripe or over ripe berries and stems.

Topping

1/2 cup sugar

1.3 cup flour

1/2 teaspoon cinnamon

1/4 cup cold butter

Buckle Base

1 cup flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt, optional

1/2 cup soft butter

1/3 cup sugar

1 egg

1/3 cup milk.

Preheat oven to 350 degrees F. Make topping by combining dry ingredients and then cut in the cold butter with a pastry cutter until crumbly. Set aside. Lightly grease a 9-inch square pan. Combine the flour and baking powder and set aside. In a medium mixing bowl, stir the butter and sugar together. Add the egg and mix well. Stir in half the flour mixture, then the milk, followed by the remaining flour. Spoon base into greased pan. Kerplunk berries on top, spread out evenly so they are only one berry deep. Sprinkle with topping. Bake until topping is just turning golden, berries are bubbly and the base has pulled slightly away from the sides. Serve warm or at room temperature. Refrigerate any leftover.

Ice Box Cookies for Young and Old

2010-06-11T08:18:00.000-07:00

While I was baking ice box cookies to take along on next week's Great Potluck Paradise Book Tour of Southwest Minnesota, it occurred to me that this was the perfect recipe to touch the hearts and fill the appetites of both young and old. It certainly was the single most recipe that our taste-testers reacted to with exclamations of: "Oh! I remember these. They were really good!" They still are. What really struck me when I was making them Thursday morning, is what a perfect recipe this is to introduce youngsters to the fun of baking.

I've baked with grandsons Justin and Jack. As anyone who bakes with kids under 10 knows, they can start the project with great interest and enthusiasm, but somehow after 10 or 15 minutes their interest can wander. Kids are kids -- full of energy and needing to go a zillion different places. The two-step process necessary for Ice Box Cookies fits perfectly with their attention span, can easily involve the child in the whole cooking process (including cleaning up!), and teaches a bit of patience, too.

The dough stirs up easily with just a spoon and a little hands-on kneading. Forming the dough into rolls for chilling is right up any kid's level of expertise. The next steps -- a break to wash up the mixing bowl and then wait while the dough chills. Later, maybe even the next day, slice off the cookies and bake. No need to make the whole batch. Bake up one or two sheets (perfect for portion control) and you can put the rest of the dough in the freezer, ready and waiting for the next time you are together. Or you could send the remaining dough logs home for child and parent to make.

As to the eating. They are lovely just as they are, but some experienced (dare I say "older") taste-testers suggest these are prefect "dipped in a container of ready-made frosting or ice cream."

Classic 1950s Ice Box Cookies
(makes 8 dozen cookies -- but not all at the same time!)

2 cups brown sugar, firmly packed
1 cup melted butter
2 eggs, lightly beaten
1 teaspoon vanilla
1 teaspoon cream of tartar
1 teaspoon baking soda
4 cups flour
1 cup finely chopped walnuts or pecans (optional)

Stir the sugar, butter, eggs and vanilla together until completely blended. Add the dry ingredients, mixing thoroughly then stir in the nuts. Knead the dough with hands if necessary to get a smooth dough. Divide the dough into quarters. Form each roll into a log about one inch high and one inch wide. Wrap in plastic wrap and chill at least 2 hours in refrigerator. (You can firm dough more quickly in the freezer for about 20 minutes.)

When ready to bake, preheat oven to 375 degrees F. Grease baking sheets. Slice dough about one-eighth inch thick with a sharp knife. Place sliced on baking sheets, about 2 inches apart. Bake until lightly browned, about 10 to 12 minutes.

Classic Potato Salad-- Healthy Twist

2010-05-30T06:55:00.000-07:00

Midwestern cooks in the 1950s served up a tasty and healthful twist on the classic potato salad. The centerpiece of many a family potluck, most recipes use white potatoes, hard-cooked eggs and mayonnaise, mustard and sometimes pickles to give the basics interesting flavor.

In this version from Potluck Paradise rich, tasty sweet potatoes are combined with healthy, crisp apples and crunchy walnuts for a refreshing salad that complements any and all summer barbeque and picnic fare.

Waldorf Sweet Potato Salad

2 cups sweet potatoes, cooked, peeled and cut in 1/2-inch cubes

1 cup sliced celery

1 cup cored and chopped apple

1/2 cup chopped walnuts

2 tablespoons lemon juice

1/2 teaspoon salt

2 teaspoons sugar

1/2 cup, or more, mayonnaise

Gently mix sweet potatoes, celery, apple, and walnuts in a large bowl. Squeeze lemon juice over the ingredients. Sprinkle with salt and sugar. Stir in mayonnaise. Chill for at least a half hour before serving.

As with all dishes to be served at a summer potluck, take care to keep the dish chilled. Serve it in an insulated bowl, put frozen, lunch box cold packs on the bottom or around the sides, and don't leave it out for more than an hour.

Image credit:National Cancer Institutes - Five a Day Resources and Tools. www.fiveaday.gov

Just what is Potluck Paradise?

2010-04-02T12:40:00.001-07:00

Potluck Paradise is a state of mind.

It can be found in a church basement, community hall, office conference room, school cafeteria, or even just in the backyard. It's where food and fellowship meet. Where traditional recipes push away trendy pretensions. Where communities and families come together to share the best of the best.

We been traveling the state of Minnesota since we wrote Potluck Paradise: Favorite Fare from Church and Community Cookbooks. In book stores, churches, and libraries we've heard stories of potlucks and potluck foods. We've shared laughs at the common memories of Jell-O salads, too many brownies and not enough veggies, oh! so many meatball recipes, and the mysterious, suspicious, unappetizing dish that goes untasted and no one knows who brought it.

On this blog we'll meet in the metaverse and see what comes to the Potluck. Visit often. We'll have recipes, ideas, stories, and other features. If you like you may post your own recipes in the comments section following each post, or simply share a memory.

Welcome to Potluck Paradise!