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Pot Luck Help - any ideas?

n
nycgirl Nov 7, 2006 10:05 PM

I'm looking for a recipe for cold appetizer for a pot luck. I'd like something without meat or poultry. Seafood is fine.

Thanks!

  1. lilyalli Nov 7, 2006 10:09 PM

    Hi... a popular item I'm often asked for are my tortilla roll-ups. You combine cream cheese, cheddar cheese, diced black olives, sliced green olives and diced green chiles. Then you spread it on a flour tortilla, roll it up and wrap it in cling wrap. Let is refrigerate for at least 4 hrs. (I usually do it overnight) and then slice each roll into about 1/2 " slices. Also, for meatless appetizers, dips are always good. And there are so many choices... artichoke (hot or cold), artichoke w/crab, shrimp and cheddar cheese, avocado/blue cheese, etc. I've also made stuffed pasta shells w/a shrimp mixture.

    1 Reply
    1. re: lilyalli
      v
      Val Nov 7, 2006 11:16 PM

      I make pinwheels very similar to lilyalli's for many parties I go to...recipe is from Hidden Valley Ranch website...they are so easy to make ahead, chill and then just slice them down before you serve them. There are many variations of pinwheels out there, too.

    2. n
      niki rothman Nov 7, 2006 10:30 PM

      I had this at a potluck and I was so moved I got the recipe for myself. It is absolutely delicious, very easy (my favorite recipe combination) and looks cool too.

      Curried egg salad sandwiches:

      12 hard cooked eggs - chop well
      Mix with 1/4 c currants, 1 large scallion finely chopped, 1/2c plus mayo., 2 3/4 tsp. curry powder.
      1 small cucumber - peel & slice thin.
      Cut good whole wheat or white (pepperidge farms)into crustless triangles or shapes with a cutter like an empty clean tuna or frozen OJ can.
      spread thinly with mayo, place slice of cuke and egg salad and second bread slice.

      1. QueenB Nov 8, 2006 12:59 AM

        I have a recipe for cheese tortellini with a parmesan-pepper dip. I can dig it up if you'd like.
        You serve the tortellini cold.

        Or homemade bruschetta. You could make it in a bowl and the guests could top crostini themselves?

        1. a
          amyvc Nov 8, 2006 01:11 AM

          I second the bruschetta. The one I make is with chopped tomatoes on the vine (or any bright red smallish tomato), lots of chopped fresh basil and italian parsley, scallions, and a little garlic. Add balsamic vinegar and a little olive oil. Taste and add whatever Italian seasonings you like. Make it a few hours ahead and let it sit in the fridge. When I serve it, I slice some fresh mozzarella and buy some sliced roasted peppers. I let guests top it themselves.

          Another good cold app is the Knorr's spinach dip. It's a bit overdone, but EVERYONE loves it. To make it better - more spinachy and not too mayo-ish: Follow the recipe on the back of the box except use TWO 10 oz packs of chopped spinach and a whole bunch of scallions. Put in all the sour cream and about 1/2 the mayo. Add more mayo if you need to- you usually don't. You can get an unsliced round or oval bread to serve it in (white or pumpernickel are the faves)and serve it with the bread pieces, crackers, veggies, or corn chips. Definitely a winner...

          1. c
            carolle217 Nov 8, 2006 04:06 AM

            Cream Cheese covered with a good cocktail sauce. Mound small, cooked shrimp all over the top and serve with various crackers.

            1. sweet ginger Nov 8, 2006 05:15 AM

              This is a friend's incredible recipe for shrimp dip- a huge hit at parties! Definitely make the night before for best flavor-

              1 lb. froz. salad shrimp, thawed & patted dry
              8 oz. cream cheese
              1 bunch green onions, chopped
              1 1/2 stalks celery, chopped
              juice of 1/2 lemon
              1/4 tsp. Worcestershire sauce
              dash Tabasco sauce
              3 tbs. mayo

              Beat cream cheese until smooth. Add green onions, celery, lemon juice, Worcestershire, tabasco & mayo and mix well. Fold in shrimp. Cover & chill- best if made night before so flavors can develop. Serve with kettle chips.

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