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Open Roads Forum  >  Camp Cooks and Connoisseurs

 > Potluck ideas?

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ppine

Northern Nevada

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Posted: 08/30/18 07:56am Link  |  Quote  |  Print  |  Notify Moderator

I like to have a theme for potluck get togethers.
Mexican food is my favorite. Last fall I had several people help me cook that grew up in a village in Mexico with no roads. We made everything from scratch on a fire. We played Mexican music and there was plenty of Spanish being heard. It was a smash.

Other great themes are Italiann food, Carribean food, Spanish paella, Chinese food, or pioneer food. I had a Lewis and Clark party in 2006 on the 200th Anniversary of their return. I cooked a buffalo roast in a Dutch OVen and roasted salmon on cedar fence boards over an open fire. People came in costumes. Great fun.

DutchmenSport

Indiana

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Posted: 08/30/18 08:08am Link  |  Quote  |  Print  |  Notify Moderator

Sloppy Joe sandwiches and Coney Dogs (hot dog with the Sloppy Joe hamburger-sauce on the bun). Add relish, onions, other condiments, and let them enjoy!

Develed Eggs
Any kind of cakes, pasteries, chips and dips.

The bottom line is, if you make something TOO unique, folks won't eat it. Make comfort food and it will disappear in a heart-beat.

Edit:
Also, know your audience. If those participating are all mid-west farmers, they are most likely not going to like Suchi. If your participants are primary from India, they will not eat anything with meat. Know your participants and consider what the average appetite is.

Personally, I don't like beans and I don't like Mexican, and sometimes, I've left pot-lucks pretty hungry because of that.

DeanRIowa

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Posted: 08/30/18 09:18am Link  |  Quote  |  Print  |  Notify Moderator

DutchmenSport wrote:


Also, know your audience. If those participating are all mid-west farmers, they are most likely not going to like Suchi. If your participants are primary from India, they will not eat anything with meat. Know your participants and consider what the average appetite is.

Personally, I don't like beans and I don't like Mexican, and sometimes, I've left pot-lucks pretty hungry because of that.


I agree in most cases, however this is an IT get together so the invite list are people from China, Ghana, Russia, and Mexico, with others having deep roots to Jamaica, Austria and Italy.

Some good ideas so far, thanks!

Dean


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Kebamo

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Posted: 08/30/18 10:17am Link  |  Quote  |  Print  |  Notify Moderator

Dim Sum

Dim sum

Dim Sum is not that difficult to make and very delicious.


Ingredients

Makes about 50 dumplings

50 (3.5 inch square) wonton wrappers.
1 pound ground pork (or you can use turkey )
1/2 tablepsoon fresh minced ginger root
2 cloves fresh minced garlic
1 tablespoon thinly sliced green onion
2 tablespoons soy sauce
1 1/2 tablespoons sesame oil
1 egg, beaten
2 1/2 cups very finely shredded Chinese cabbage

Directions

In a large bowl, combine the pork or turkey, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
Place 1 heaping teaspoon of pork or turkey filling onto the center of each wonton skin. Moisten edges with water and pinch the wonton skin up to form a little ball and to seal in the filling.
Set dumplings aside on a lightly floured surface until ready to cook.
To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.
Very nice served with hoisin sauce, hot Chinese style mustard and toasted sesame seeds.


Nice appetizer and easy to make


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DutchmenSport

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Posted: 08/30/18 01:46pm Link  |  Quote  |  Print  |  Notify Moderator

DeanRIowa wrote:

DutchmenSport wrote:


Also, know your audience. If those participating are all mid-west farmers, they are most likely not going to like Suchi. If your participants are primary from India, they will not eat anything with meat. Know your participants and consider what the average appetite is.

Personally, I don't like beans and I don't like Mexican, and sometimes, I've left pot-lucks pretty hungry because of that.


I agree in most cases, however this is an IT get together so the invite list are people from China, Ghana, Russia, and Mexico, with others having deep roots to Jamaica, Austria and Italy.

Some good ideas so far, thanks!

Dean


I work for a company that also has a very diverse population from all over the world and all walks of life. What usually happens at the office "pot lucks" or a get-together is those from India will bring their native dishes. Different ethnic groups will bring their unique or favorite dishes. What ends up, every one who participates ends up show-casing their ethnicity and cultural uniqueness, their favorite dish, or something is is very common to their home culture. It's an opportunity to try samples from a lot of walks of life. Some turns out to be pretty good, some ... well ... my taste buds don't ALWAYS enjoy an international flavor! [emoticon]

FYI, I also work in IT (Software Tester) for a very large organization.

I suggest then, you keep your dish simple. Stick with your favored ethnicity and just bring your favorite dish. If your "IT" department is like mine, everyone will enjoy sampling everything.

But for what it's worth, salads (without meats) are universal for EVERY culture all over the world!

SAR Tracker

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Posted: 08/30/18 09:39pm Link  |  Quote  |  Print  |  Notify Moderator

Iowa? Corn on the cob for all.

shuck it, de-silk it. Then....

slather on butter
garlic salt
pepper
chili powder to taste

Wrap in 2 layers of foil, roast on BBQ for about 5 minutes, 1/4 turn and repeat


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ppine

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Posted: 08/30/18 10:50pm Link  |  Quote  |  Print  |  Notify Moderator

I like the Dutchmen's post.

Jebby14

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Posted: 08/31/18 09:56am Link  |  Quote  |  Print  |  Notify Moderator

cooler corn, peel it throw it in cooler (can do a lot in a single batch) pour in boiling water close lid, wait half hour. serve (side not will stay good in cooler and hot for a good 4 or 5 hours) this is a camp gathering staple for me so much so that I have a corn cooler in the camper


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Posted: 09/04/18 09:39pm Link  |  Quote  |  Print  |  Notify Moderator

Corn Pudding is a favorite. It’s great with BBQ, ham, steak, hamburgers, etc.

CORN PUDDING
Preheat oven 325 degrees
1 box Jiffy Corn Bread Mix
3 eggs
1 medium onion, chopped
2 Tbsp oil
1 8 oz carton sour cream
2 cups (or more) shredded sharp cheddar; divided use
2 cans creamed corn
1 10 oz. can whole corn, well drained
1 tsp salt
1/2 tsp freshly ground pepper

Sauté chopped onion in oil until soft, cool a bit. In a large bowl, whisk eggs well, add cornbread mix, sour cream, creamed corn and drained whole corn. Add 1 cup of the grated cheddar, the cooled onion, salt and pepper. Stir together well until all ingredients are incorporated. Transfer to a greased 8X12 or 9X13 pan. Cover with foil and bake 40-45 minutes. Uncover and top with remainder of cheese, I usually use more than a cup. Bake until firm, about 15 -20 minutes more. If you like the cheese to be gooey, uncover as per directions and wait to put the cheese on 5 or 10 minutes before you remove from oven. I have baked this in different ovens and have found baking times can really vary, just bake till firm.

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Posted: 09/12/18 06:57pm Link  |  Quote  |  Print  |  Notify Moderator

Pumpkin Poke Cake
Heat oven to 350 degrees & spray bottom & sides of 9x13 pan.
In large bowl beat with electric mixer medium speed for 2 minutes:
1 yellow (or Spice) Betty Crocker Super Moist cake mix
1 cup canned pumpkin. (Not pumpkin pie mix)
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 tsp. Pumpkin pie spice
1/2 tsp. Cinnamon
Scrape bowl occasionally then pour into pan. Bake 28 - 33 minutes. Test center with toothpick to assure it’s done. Remove from oven, place pan on cooling rack and begin poking holes all over top of hot cake, using wooden spoon handle. While cake is warm, gently spread with 12 ounce jar Caramel sauce & reserve a small amount for top. Work back and forth to fill holes. Some filling remains on top of cake. Refrigerate 2 hours. When ready to serve, Spread with tub of Whipped topping. Sprinkle with a little pumpkin pie spice and drizzle with rest of caramel sauce. Too Good !

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