Potluck Favorites

We have all been to a potluck supper - and we all have our favorite dishes to take (and eat) at a potluck supper. In this week’s issue are a few favorites.

Chicken (or Turkey) Tetrazzini

1 (4 oz.) package of noodles
6 T. butter or margarine
6 T. enriched flour
1 1/2 t. salt
1/4 t. pepper
1/2 t. celery salt
2 c. chicken or turkey stock
1 c. heavy cream, scalded
1/2 t. sherry or sherry flavoring
1 (6 oz.) can mushrooms, drained
1/3 c. slivered almonds, toasted
3 T. minced parsley
2 c. diced cooked chicken or turkey
1/2 c. grated parmesan cheese
Cook noodles in boiling, slated water. drain. Melt butter or margarine; add flour and blend. Add seasoning and stock. Cook over low heat until thickened, stirring constantly. Remove from heat. STir in cream, sherry, mushrooms, almonds, and parsley. Alternate layers of noodles, poultry, and mushroom sauce in greased 2-qt. casserole. Top with cheese. Bake uncovered in 350 degree oven for 45-50 minutes.

Baked Chicken with Rice

3/4 c. unwashed raw rice
1 chicken, cut up
1/2 package of dry onion soup mix
1 can cream of celery soup
1 can cream of mushroom soup
1 1/2 soup cans of milk
Sprinkle rice on bottom of buttered 9” x 12” pan. Place chicken on top or rice, skin side up. Sprinkle dry soup mix on chicken. Mix together celery soup, mushroom soup, and milk. Pour over chicken and bake at 300 degrees for 2 1/2 hours.

Johnny Mazette

This dish is a great crowd pleaser at a potluck supper. An empty dish always comes home. If you find that the casserole it too big to bring to the church, divide it and freeze 1/2 for later use. It only gets better!
2 c. chopped green pepper
2 c. chopped onion
1 c. chopped celery
1/2 c. butter
1 lb. ground beef
1 lb. ground pork*
1/2 c. butter
2 t. salt
1/3 c. chopped stuffed olives
1 (4 oz.) can sliced mushrooms with liquid
1 can condensed tomato soup
1 (8 oz.) can tomato sauce
1 (8 oz.) can meatless tomato mushroom sauce**
1 lb. broad egg noodles
2 c. shredded cheese
In a large skillet, saute pepper, onion, and celery in butter. In a separate skillet, saute the ground meat and drain fat. Add to sauteed vegetables. Add salt and reduce heat. Cook the mixture 5 minutes. Stir in olives, mushrooms, and soups and sauces or a jar of pasta or spaghetti sauce. Cook 5 minutes. I usually turn to simmer and let the flavors meld a bit. Cook noodles and drain. Pour noodles into large casserole and add sauce, mixing well. Sprinkle shredded cheese on top. Bake at 350 degrees for 35 minutes.
* You may use all beef.
** May use 1 (28 oz) jar pasta or spaghetti sauce instead of 3 cans of soup and sauces.

Norwegian Meatballs

1/4 c. chopped onion
1 lb. ground chuck
1/4 c. pork sausage
1/2 c. dry breadcrumbs
3/4 c. milk
1 egg, beaten
2 t. sugar
2 t. salt
1/2 t. nutmeg
1/4 t. allspice
oil for browning, enough to cover the bottom of pan lightly.

Gravy (Sauce):

3 T. flour
1/4 t. pepper
1/2 t. salt
2 c. light cream, milk, or broth
Mix all meatball ingredients together thoroughly. Shape into 1” to 1 1/2 “ balls. Brown in hot fat, turning often to retain shape. Remove from heat and pour off all but thin film of fat. To make gravy, add flour and stir in quickly the cream, milk, or broth, scraping up all browned pieces from pan. Boil sauce over medium heat for 2 or 3 minutes, stirring constantly until thick and smooth. Mix well so that all of the meatballs are well covered with sauce. Continue cooking meatballs in gravy for at least an hour.

Chinese Hamburger Casserole

1 lb. ground beef
2 onions, chopped fine
1/2 c. celery, chopped
1 can cream of mushrooms soup
1 can cream of chicken soup
1 1/2 c. warm water
1/2 c. uncooked rice
1/4 c. soy sauce
1/4 t. pepper
1 (3 oz.) can chow mein noodles
Brown meat, onions, and celery until meat is crumbly. Do not add salt. Add soups; fill cans with 1 1/2 c. warm water and add to meat mixture. Stir in rice, soy sauce, and pepper. Turn into large, lightly greased casserole. Cover and bake 30 minutes at 350 degrees. Remove cover and bake 30 minutes. Cover with noodles and bake 10 more minutes.

Ham Loaf

1/2 lb. ground pork
1 1/2 lb. ground cured ham
1 egg, beaten
1 c. breadcrumbs
1/2 c. milk
3 T. canned tomato soup
1/2 t. paprika
1/3 t. salt
1 medium onion sliced
Mix the above ingredients, except the onion slices, together. Transfer to a loaf pan. Lay onion slices over top. Bake at 350 degrees for 1 - 1 1/2 hours, basting occasionally with a few tablespoon of hot water. Serve with Mustard Sauce (recipe follows).

Mustard Sauce:

1/2 c. tomato soup
1/2 c. prepared mustard
1/2 c. vinegar
1/2 c. sugar
1/2 c. margarine
3 egg yolks, beaten
Combine all ingredients and cook in double boiler until thick. This sauce will keep indefinitely in  a cool place.

Cauliflower Casserole

1 head cauliflower
1/4 c. butter or margarine
1/4 c. diced green pepper
1/4 c. chopped onion
1/4 c. flour
2 c. milk
salt and pepper to taste
1/2 c. grated cheddar cheese
Break cauliflower into florets and boil 10 minutes. Drain. Melt butter in heavy pan and lightly brown green pepper and onion. Blend in flour and milk gradually, stirring constantly until thickened. Season with salt and pepper. Place 1/2 of the cauliflower in a greased casserole; cover with 1/2 the sauce and 1/2 the cheese. Repeat layers. Bake 15-20 minutes in 350 degree oven.

Tangy Shrimp Mold

1 (3 oz.) package lemon gelatin
1 c. boiling water
1 can tomato soup
1 c. mayonnaise
1 (8 oz.) package cream cheese
1 t. horseradish
1 c. minced celery
1 T. grated onion
2 T. minced green pepper
2 c. shrimp
Dissolve gelatin in boiling water; add soup and other soft ingredients. Chill. When partially thickened, add celery, onion, green pepper, and shrimp. Chill in a 6 1/2 c. mold until set. Print this post