WHAT TO BRING TO A CHURCH POTLUCK
Potluck dinners have been a tradition here at St. Andrews not only right after the late service but in the evenings for many years. Sometimes it was because we were having a meeting and it is hard to complain after a big meal but most times it was just to get together and have some fun. We have got away from having potlucks like we used too and that is sad. It is a great way to come together, sample a lot of different foods and talk to people we wouldn’t have a chance to otherwise.
Potluck dinners can be a bit of a concern, especially if you have not been to many, but don’t worry it is easier than you think. Whatever you decide to bring, make a dish that is large enough for a large family gathering (think Christmas dinner at your house for your whole family). Most potlucks are made up of three courses, commonly referred to as dishes. They could be an old family recipe, something you just like to make, or something you thrown together at the last minute, just remember there is never a bad potluck dish.
Here are some ideas for our next potluck that have been taken from the Episcopal Handbook.
THE SALAD
Potluck salads are quite different from actual salads. In preparation for making a potluck salad, ask yourself three questions:
Is this dish mostly meat-free?
Can this dish be served with a spoon or salad tongs?
Can it be served chilled?
If the answer is “yes” to any of these questions, consider the dish a potluck-eligible salad.
The mixture is the foundation of any potluck salad. It gives the salad a sense of direction. If at all possible, use ingredients that are available around here. For example, broccoli, lettuce, apples, macaroni, and candy bars are always good. Don’t forget the crunchy stuff the component that gives life and pizzazz to an otherwise bland salad. Examples: tortilla chips, shoestring potato crisps, onion crisps, and fried pork rinds. The glue is what holds the salad together. The variety of available types is stunning, ranging from a traditional oil-based salad dressing to mayonnaise and non-dairy whipped topping. Use your imagination.
Note: Some salads are best when made well in advance and allowed to sit overnight. This is called marinating or controlled decomposition. Do not use actual glue adhesive. Other salads are best prepared immediately before serving.
THE CASSEROLE
This is usually a three-layered dish but more is better, then again it could be just all mixed together. In order to make your casserole special use the following guidelines. The starch could be rice, pasta, potatoes, tater tots, noodles, more tater tots, grits, black, red or pinto beans or if you happen to be from the west coast, tofu. Any kind of meat can be used like sausage, chicken, ground beef, spam, pork, shrimp or fish and again if you hail from the west coast you may use tofu. Then you have to have a crunchy top, corn flakes are good or refer back to the salad section. The starch and meat may be mixed with a cream-based soup but the crunchy stuff is always placed on the top of the casserole.
THE DESSERT
The most highly valued dish at a potluck, this can be the simplest and most fun to make. There are two key ingredients.
- Flour
- Fudge
- As my favorite travel channel host always says, if it looks good, eat it and we will at our next potluck.
- Any combination of flavored gelatin, shredded carrots, mini-marshmallows, and canned pears is an acceptable utility dish should you be unable to prepare one from the above categories.
- Always follow safe food-handling guidelines.
- Use caution when preparing a dish. Adding local ingredients to any meat, salad, dessert can increase the fellowship factor of your potluck exponentially.
- BE AWARE
- Things like: fudge brownies with fudge frosting, triple-fudge fudge with fudge sauce and a side of fudge, cheesecake with fudge drizzle