What can i make for pot luck party?

Question

playing in a shuffleboard tournament at a sports bar and the owners are letting us bring in food. any suggestions on something that will stay fresh for hours?

doesn't have to be WW friendly b/c i can tweak just about any recipe.

others already bringing:

pasta salad

fruit

cheese & crackers

chips & salsa

cookies

Answer 1

A good appetizer is a block of cream cheese rolled into puff pastry and baked until golden brown on the outside.  Then serve with cracksers.  Break open the pastry to warm and melty cheese.

Answer 2

Since you are going to be in a bar, you want to keep is simple, not only for cooking purposes, but also for transportation and serving.  

I have a great recipe for meatballs if you have a crock pot, try this.  Guaranteed to satisfy.  I've made it for poker parties and football games, and there are never any left.

These ingredients are for one bag of meatballs... If you do two bags of meatballs, double up on the ingredients.  

You need a bag of precooked meatballs (I normally get the bite sized ones that come about 70 to a bag), one small bottle of worceshire sauce, red pepper flakes, one jar of orange marmalade, and a bottle of catalina dressing.  I know these don't sound good seperate, but trust me when I say the flavor can't be beat when mixed.

Mix all ingredients minus the meatballs in the crock pot and let warm until you can mix everything together.  (add red pepper at your discretion... I normally use three to four large spoonfuls)  When you have everything mixed, add the meatballs.  Let cook on high for about 4 hours stirring about every 30 minutes to make sure all the meatballs are coated.

You can pick up a aluminum serving pan at the store in the bbq or cooking aisle to transport everything in.  You will need one serving spoon or toothpicks for them to fix a plate or eat them with.  

It's simple, easy to do, and I guarantee you won't be taking any of them home.

Answer 3

Lunch meat & cheese platter

Answer 4

I'd say either order a tray of chicken wings from somewhere or a finger sandwich platter.

Answer 5

How about something along the lines of sandwiches....or one big sandwich that can be cut as you go?  You won't need to keep it hot & I think it will go nicely with what others are bringing!  Here are a couple of ideas:

Party-Size Hero Sandwich

(Feel free to add, subtract, or substitute meats & cheeses.  Also, you can have pickles, peppers & onions on the side for those that wish to add them to their portion.)  Serves about 10

2 long French loaves (1 to 1-1/2 pounds each)

3 to 4 tablespoons mayonnaise

3 to 4 tablespoons mustard of your choice

6 ounces sliced ham

6 ounces thinly sliced dry salami (plain or pepper coated)

6 ounces sliced mortadella

6 ounces thinly sliced mild or hot coppa

8 ounces sliced Edam, mild Gouda or Jack cheese

1 large or 2 small tomatoes, sliced

Lettuce leaves, either tender or crisp

Split the loaves lengthwise; spread the bottom halves with mayonnaise, the top halves with mustard.  Arrange the meats in even layers on the bread bottoms, in the order given (alternating lighter & darker colors, lighter & denser textures).  Fold the meats as necessary so they don’t hang out too much & try to make the thickness of each layer as even as possible from end to end.  Top the meats with a layer of cheese then tomatoes & lettuce, then the tops of the loaves.  Cut crosswise into sandwiches, or set out whole or half loaves on a long cutting board with a knife.

Roast Beef Lavash Roll with Horseradish

(Feel free to add, subtract & substitute as you desire!)

1 large round lavash (1/3 pound)

1-1/2 teaspoons cream-style horseradish

3 tablespoons cream cheese (I added this to the recipe)

2 tablespoons mayonnaise (optional)

1/3 pound thinly sliced roast beef

2 medium tomatoes, sliced as thin as possible

3 or 4 outer leaves of romaine, center ribs removed

Dampen one large or two smaller kitchen towels (enough to cover both side of the lavash) and wring out the excess moisture.  Moisten the lavash well on both sides under cold running water.  Place it darker side down between layers of damp towel & set aside until soft & pliable, about 45 minutes.  The dampened lavash can sit for several hours after softening.  (Or substitute with large flour tortillas & don’t wet them!)

Remove the top towel.  Trim the edges of the lavash slightly to produce an approximately square sheet about 12 inches across.  Combine the horseradish & mayonnaise.  Spread cream cheese thinly over the surface from the near edge to within 2 inches of the far edge.  Repeat with horseradish/mayo mixture.  Spread the roast beef in an even layer over the horseradish & tope it with a layer of tomatoes.  If the tomatoes are not sliced thin enough to cover the whole sheet, arrange them in an even band across the middle.  Lay the romaine leaves on top; stop about 4 inches from the far edge (the leave will slide somewhat in rolling).

Use the towel to help lift the sheet, fold an inch or so of the near edge over the filling, and then gently, but firmly, roll up the entire sheet jelly-roll fashion.  Wrap and chill the sandwich until ready to serve (1 to 24 hours).  To serve, trim the edges and, using a thin knife, cut the roll crosswise into ¾ inch slices.

Hope you have a lot of fun & good luck at the tournament too!

Answer 6

Meatballs are always popular. You can bring a crock pot full of them. They are always good straight out of the pot or you can even bring a bag or two of finger sandwich rolls/bread to put them on. Bring some provolone cheese and you've got yourself some mini meatball sandwiches. You can go to your major wholesale club and buy a huge bag and throw in some tomato sauce. Really simple! And Yummy!

Answer 7

How about a cake, made in a 9x13" pan, with a shuffleboard on the top (with the squirt can frosting)?    ... or a BEAN SALAD is always good, and can stay at room temp for hours! Just drain some cans of cut green beans, kidney beans, garbanzo beans & wax beans, with some sliced onions and toss with a good bottled Balsamic Vignarette dressing

Answer 8

I'm thinking that a main dish is in order here.  Some ideas:

1.  Roasted lemon chicken (you can also pick this up at your local deli, cut into pieces and serve)

2.  Spaghetti

3.  Baked ham for slicing, rolls

4.  Brisket for tacos

5.  Lasagne

6.  Ribs

7.  KFC?

8.  Vege platter

9.  Antipasti platter:  soppressata, capicola, fennel salami, marinated mushrooms, artichoke hearts, provolone

10.  Rice-A-Roni salad:  1 box chicken flavored Rice A Roni, 1/2 cup chopped celery, 1/2 cup chopped green onion, 1/2 cup sliced green olives, 1 cup mayonaise, 1 T curry powder, pepper.

11.  Large sub sandwich that can be cut into serving portions.

12.  Crock pot lil smokies in bbq sauce

Answer 9

Fondue Mac

Like other awesome flavor combos, this is a taste sensation for the ages. It’s a decadent treat that satisfies the craving for Mac-n-Cheese AND Fondue at once. Two great tastes that taste great together. And it’s pretty much the easiest, cheesiest, ooiest, gooeyest goodness you’ll ever lay lips on.

To begin, let it be said that I usually make my fondue from scratch, but time was of the essence. Melty cheese, stat! This being the case, I used one of those fondue kits that have the kirsch and garlic flavors pre-mixed as a base. Very Sandra Lee “Semi-Homemade” of me, I know. But seriously, you won’t be disappointed.

INGREDIENTS

•1 store-bought fondue package

•5 cups cheese (mix of Emmenthaler, Gruyere, Raclette and Sharp White Cheddar)

•1 bag elbow macaroni, large size

•2 cups milk (use as needed to thin mixture)

•1 cup panko (Japanese breadcrumbs)

•freshly ground salt and pepper to taste

INSTRUCTIONS

1.Heat the packaged fondue as a base.

2.Add the 5 cups of cheese little by little, stirring to incorporate.

3.Whenever it gets too thick, add a little milk.

4.While the fromage is melting, boil bag of macaroni.

5.Once done, Return the mac to the hot pan, pour the cheese sauce over it, mix it through with s&p to taste and then transfer the whole delicious mess to an oven-proof crock.

6.Sprinkle the top with panko.

7.Bake it at 450 for about 10 minutes to brown the top.

8.Serve with simple salad of greens tossed in quality olive oil and sea salt (I like blood orange olive oil). Pair with a chilled Sauvignon Blanc.

Answer 10

SPINACH - CHEESE PUFFS

1 (10 oz.) pkg. frozen chopped spinach, thawed

1 c. milk

1/2 c. butter or 1 stick butter

1 tsp. salt

1 c. all-purpose flour

4 lg. eggs

1 c. shredded Swiss cheese

1/2 c. grated Parmesan cheese

Garnish with parsley

Drain spinach; squeeze dry with paper towels. In 3 quart saucepan over medium heat, heat milk, butter and salt, until butter melts and mixture boils. Remove saucepan from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, one at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Swiss and Parmesan cheeses and spinach.  If not baking right away, cover surface of mixture with plastic wrap and refrigerate.

Preheat oven to 375ºF. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately. Makes about 4 dozen cheese puffs.

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Surprise Cheese Bites

2 cups sharp cheddar cheese, grated

1 stick butter, softened

1 cup flour

1/2 tsp cayenne pepper

1/2 tsp dry mustard (optional)

1/2 tsp salt

1 tsp paprika

Pimento stuffed olives or pecan halves

Sift dry ingredients together. Cream softened butter and cheese; add dry ingredients, blending well.

Drain olives and blot dry with paper towels.

Take about 1 teaspoon of dough and flatten. Put an olive or pecan in the middle and wrap dough around it, rolling to make a ball.

Put tray of balls in freezer until firm, then pop into Ziploc bags. Bake (frozen) at 400° for 15 minutes.

Great to keep on hand for surprise company or as a do-ahead appetizer for a party.

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Wonton Cups

1 pkg. wonton wrappers

1 red bell pepper, minced

1 lb. pork sausage

1 cup mayo

1 cup sour cream

1 pkg. powdered Ranch dip

1 (8 oz.) pkg. shredded cheddar cheese

Take wontons a place in muffins tins to make a cup. Bake 350ºF until tips are golden brown.

Fry up sausage then add bell pepper just to make warm. Mix mayo, sour cream, ranch & cheese in bowl, then add warm sausage mixture. Spoon mixture into wonton cups. Right before serving, place in oven again for 1-2 minutes to warm and melt cheese.