ABOUT THE BOOK:
Eating In Is the New Eating Out
Potlucks make sharing good, home-cooked food with family and friends simple and easy. Start with a few (or a lot of) guests, bring delicious dishes to share, and mix with love. A proven recipe for success.
Linda Evans Shepherd and Eva Marie Everson, the popular authors of the Potluck Club books and veterans of countless potluck dinners, have gathered their favorite recipes. From salads to casseroles to slow-cooker delights, there’s something for everyone, even if you’re watching your waistline.
These great potluck ideas not only save you money, they also help you build memories to last a lifetime.
“Linda and Eva Marie have loaded up every woman for success in the kitchen–and better yet, success in all their relationships too. These two serve up love in the form of some great recipes and great ideas sure to nurture the soul.”–Pam Farrel, bestselling author of Men Are Like Waffles, Women Are Like Spaghetti
Available September 2009 at your favorite bookseller from Revell, a division of Baker Publishing Group.
I have enjoyed reading through The Potluck Club Cookbook. This book is filled with good looking recipes, many of them old favorites of mine – some with a little different twist that I will be sure to try. There are enough recipes here to give me some fresh ideas even through I am an experienced cook with years of potlucks behind me. I enjoyed the authors’ commentaries between sections that included potluck memories, stories about family favorite recipes, stories about Potluck Club characters, etc. I also enjoyed the section at the end where the authors shared about their experiences writing the Potluck Club books as a team. If you would like some new dishes to try next time someone says “Bring a dish”, then this cookbook is for you. The only thing I could complain about is the lack of photos. I guess I read so many cooking blogs that I am used to seeing what every recipe looks like. But don’t let that keep you from picking up a copy of The Potluck Club Cookbook.
I tried two of the recipes in this book. I baked Mom’s Cornbread Casserole (p.30) for a church potluck. I forgot to photograph it and there was nothing left to bring home. Then I made Linda’s Pecan Crusted Baked Chicken for my own family. I did learn that you need to be careful of the time when using chicken tenders. I nearly overcooked them. They were good but for my crew a little more seasoning would probably be in order.
The following recipes from the book are courtesy of the publisher:
Grandmother’s Coconut Chess Pie
1 Tbsp. flour (should be heaping)
1/8 tsp. salt
¼ Cup white sugar
¾ Cup white Karo syrup
1 tsp. vanilla
unbaked pie shell
¼ lb. butter
12-14 oz. coconut (can or bag)
Beat eggs well and set aside. In mixing bowl blend flour, salt, and sugar, then add eggs. Next add syrup and vanilla, beat until well mixed. Pour mixture into unbaked pie shell. Slice butter into thick slices and cover top of pie. Sprinkle coconut on top of pie and bake for about 1 hour in 300 degree oven or until firm and brown.
Linda: “I inherited this recipe from my Grandmother Evans. It’s one of the best pies I’ve ever tasted!” (Page 83)
Corn Pudding au Gratin
1 (15 oz) can creamed corn
2 Tbsp. flour
1 cup diced cheese
1/8 tsp. black pepper
2 Tbsp. margarine
1 cup milk
1 cup buttered bread crumbs
Preheat oven to 350 degrees. Combine corn, flour, cheese and pepper; mix well. Add melted margarine and well-beaten eggs. Warm milk and add to mixture. Pour into 1 ½ quart casserole pan that has been sprayed with cooking spray. Cook in oven until pudding begins to set, then sprinkle buttered bread crumbs over the top and reduce heat to 325 and bake until firm. If bread crumbs are not sufficiently brown when pudding is firm, turn to broil briefly. Cooking time is about 30 – 40 minutes.
Eva: “This recipe reheats nicely.” (Page 169)
Linda’s Chicken Tortilla Casserole
2 ½ Tbsp. chopped onions
¼ cup butter
3 Tbsp. flour
1 ½ cups milk
¾ cup chicken broth
1 tsp. salt
3 Tbsp. jalapeno peppers
1 ½ cups chopped canned tomatoes (stewed)
3 cups cubed chicken, cooked
½ cup shredded cheese
12 tortillas, cut into 1-inch strips
Sauté onions in butter, then add flour and cook until mixture is bubbly. Stir in milk and broth gradually. Stir in salt, peppers, and tomatoes.
In casserole dish, layer chicken, cheese, then strips of tortillas. Pour sauce over layers then sprinkle casserole with cheese.
Bake at 350 degrees for 30 minutes or until bubbly. Serve hot.
Linda: “You can’t go wrong with this tasty dish. It’s a potluck crowd favorite.” (Page 130)