My friend the Deputyheadmistress is hosting a linky for Potluck Saturday. Here I am a day late and a recipe short, but the linky is open for 4 more days so we still have time.
I couldn’t help but giggle just a little at her request that recipes be large enough to feed at least 8, since that wouldn’t even go once around our table, but she is in the same boat so I know she won’t take exception at my snickering. When we cook for potlucks, we generally aim for 15-20 servings.
We love potlucks and have hosted them nearly weekly for years. Our church also has a potluck meal after the worship service every week. We love the additional fellowship and I believe our church body is exceptionally close because of this tradition.
Since there is often some confusion about how much to bring or how many dishes, let me just share my own rule of thumb: regardless of how many dishes we bring, we try to bring enough food so that our entire family could make a meal of it and still have leftovers.
This means that if we’re only bringing a main dish or a vegetable or a dessert, we need to bring enough that our family could fill up on nothing but our main dish or creamed corn or dessert and still have some left to share. If we bring 2 or 3 dishes, we will bring quantities closer to what we normally prepare at home since that would be enough for us to fill up and still have leftovers.
We also try to bring “normal” foods. These are not necessarily common foods, but are foods that we think will have wide appeal. Potluck is not the time to try out your new Lebanese casserole. We find that Mexican food goes over very well and we love it, so it’s very nearly a staple for us at potlucks. Mexican casserole, taco salad, and enchiladas all go over well. Last Sunday, we took the electric griddle and Deanna cooked fresh hot bean-and-cheese quesadillas. She was everyone’s hero. 🙂
Creamed Corn (20 servings)
- 1/2 cup butter
- 1/2 cup flour
- 3 cups milk (heavy cream or half & half is better, but we rarely have these on hand)
- 2 Tbs. sugar
- 6 cans corn, drained
- salt and pepper to taste
First make a thick white sauce: melt butter over medium heat in a 4 quart saucepan. Stir in flour to form a thick paste. Cook and stir briefly to ensure that all flour is thoroughly moistened. Whisk in milk. Cook and stir until thickened.
Combine sauce, sugar, corn, and salt and pepper and heat thoroughly. You can also heat or keep warm on low in a slow cooker.