POT LUCK RECIPES / LIST YOUR FAVORITES

[GBK]

Share your pot luck recipes here!

 

This is my Teriyaki Chicken Skewer recipe.  You can use it for any meat.

3 Tbs reduced soy sauce

2 Tbs sesame seeds

2 Tbs plum preserves (any preserves will work, last recipe I used orange marmalade and strawberry jelly)

1 Tbs dry sherry (I use red wine)

2 tsp Oriental sesame oil

1 tsp grated pared fresh ginger

1 clove garlic, crushed

1 pound bonelss, skinned chicken breast (I use thighs)

4 green onion

 

1. Stir together soy sauce, sesame seeds, preserves, sherry, oil, ginger and garlic in a medium bowl.

2. Cut chicken into about 30 pieces, about 3/4 inch square. Cut green onions into 1 1/2 inch pieces (I just chop my gr onion thin and I don't skewer the pieces, they just  ride along with the chicken when I skewer them).  Add chicken and green onions to soy mixture. Cover: refrigerate 2 hours, stirring occasionally (I have soaked overnight)  Before skewering, soak skewers in water.

3. To cook preheat broiler.  (I usually cook on the grill, turning often)

4. Alternately thread 3 chicken pieces and 3 green onion pieces on each bamboo skewer.  Reserve marinade.  Place skewers on rack in broiling pan.  Place skewers on rack in broiling pan.  Cover expposed part of bamboo with foil. (I just use all chicken on mine and use a grill)

5.  Broil, brushing with marinade and turning occasionally, until chicken is tender 5 to 7 minutes.  If chicken chunks are bigger cook longer.  Discard any remaining marinade. (I don't brush marinade)

[Pam Sadberry]

Here is my antipasto salad, you can add whatever you wish and can place on skewers:

Cherry tomatoes

Board's head pepperoni

Board's head genoa salami

Cheese tortellini

Pepperoncini

Black olives

Green olives

Roasted red peppers slices

Cubed sharp cheddar cheese

Cubed provolone cheese

Bocconcini (little mozzarella balls)

Marinated artichoke hearts

1 bottle Italian dressing (I used Girards)

 

1.  Cook cheese tortellini according to package instructions, drain.

2.  Cut cheeses into cubes

3.  Drain artichoke hearts

4.  Drain olives

5.  Cut salami into strips or bite size pieces

6.  Drain roasted red peppers and cut into strips or bite size pieces

7.  Place all ingredients in a large mixing bowl.

8.  Pour Italian dressing over ingredients.  Toss and place in a covered dish,  Store overnight in the refrigerator

tossing periodically to ensure all ingredients are coated with dressing.

 

[Pam Sadberry]

Here is my Mexican Bean Dip Recipe:

1 can Rosarita Refried Beans

! cup of sour cream

1 package of Hidden Ranch either Fiesta Ramch Dip or Guacamole Dip

Medium hot salsa (I use Rojas medium hot)

1 Bunch Green onions chopped

1 4 oz. can chopped black olives

1 4 oz. can chopped green chilis

8 ounces shredded sharp cheddar cheese

 

Method:

Spray a 9"x13" pyrex plate with PAM spray. Spread the refried beans over the bottom of the pyrex plate.

 

Mix 1 cup of the sour cream with the Fiesta Ranch Dip or Guacamole Ranch Dip.

Layer the Sour Cream dip over the Refried Beans.  Spread evenly.

Layer the salsa over the Sour Cream Dip, spreading evenly.

Sprinkle the green onions over the dip spreading evenly.

Drain the chopped black olives and spread evenly over the next layer.

Drain the green chiles and spread evenly over the next layer.

Shred at least 8 oz. sharp cheddar cheese and layer over the green chile recipe.

 

Heat oven to 350 degrees.  Heat dip for 10 minutes or until the dip is bubbling.

 

Serve with tortilla chips.

 

If you have leftovers, you can store in a tupperware container, next day, place in another container, stir and place in the microwave.

 

 

 

 

 

 

[Eva]

Here is my Idiot or dumb, but really DUMP cake recipe.

Empty one large can cherry pie filling into 9x13 inch pan. (also can use other pie fillings like blueberry or peach.

Then DUMP one box of yellow cake mix over the top.

Then chop up pecans or walnuts and sprinkle on top.

Then DUMP melted butter on top. (I used half of a stick). You can also slice it up thin and put in top in bits.

Bake in over for about 35 minutes or until light brown on top.

Nice served warm with cool whip or ice cream on top. Enjoy

These are Midwest directions with most done by sight and not measuring, sorry. Eva

[Chloe, Finley & Mama Shelley]

YUMMY. Loved this, thanks for posting!

[GBK]

This was so great Eva, remember how I said Rick wasn't much of a sweet eater.....  He made a liar out of me, glad I took some home to enjoy :)  Thanks for the recipe.

[Chloe, Finley & Mama Shelley]

SHELLEY'S "FAMOUS" PORK GREEN CHILE

5-8 lb Pork Butt Roast (shoulder roast) -Bone-in or Boneless
1 Large can whole green chili's, or fresh roasted and/or frozen Green Chile, Chopped.
Small onion
1 heaping tsp. Garlic powder
1 tsp. Red chili powder or more to adjust heat
1 tbls. ground Cumin - or more to adjust flavor
1 tsp Salt
1/2 tsp Pepper
1 14 oz can Chicken broth (low sodium)

Brown pork in large pan till browned on all sides
add onion and garlic and saute slightly.
Put meat & onions in "Crockpot"
Add all remaining ingredients/seasonings and pour chicken broth over all.
Cover and cook on high for 5-6 hours, or over night on Low setting. Stir occasionally.
Use a large fork to "shred" the meat and stir. Meat will fall apart. If bone-in, remove bone.

Serve with flour tortillas, cheese, sour cream, salsa etc.
Also great with scrambled eggs, or add cooked potatoes and roll up in tortillas for breakfast burritos.
ENJOY!

[Chloe, Finley & Mama Shelley]

This can also just be made on the stove in a large pan, covered & simmered for about 3 hours till tender and shredded.

[GBK]

How many fresh roasted chili's would you use for this amount of meat?

[GBK]

OH YUM, thanks for posting Shelley, we will definitely be making this one and soon!!!  I almost didn't get any leftovers lol 

[GBK]

We made this this last weekend!  So easy and so good!

[GBK]

Artichoke Dip

2 cans 14 oz artichoke hearts

1 cup Mayo

1 cup grated parmesan cheese

1 cup shredded mozzarella cheese

1/2 tsp salt

1 clove crushed garlic

Mix all together and bake at 350 degrees for 25 - 30 minutes.

[Pam Sadberry]

Thank you Gina!  Loved it!