I'm going to a girls night out sort of deal with a group of management
at work,and we are doing a potluck party. I'd love to take something a
little different, unusual. I will be bringing flatbreads and a yummy
dip, but what for teh "main course" offering? Ideas and recipes happily
accepted. There will be 10-14 in attendance.

And on another note... does anyone have a wonderful recipe for artichoke
dip? Something with a mediterranean feel. My favorite pasta place
makes an amazing warm dip with parmesan, but i haven't seen anything
that sounds right in my net searches.

Thanks,
tint

tintalle wrote in
:

I'm going to a girls night out sort of deal with a group of management
at work,and we are doing a potluck party. I'd love to take something a
little different, unusual. I will be bringing flatbreads and a yummy
dip, but what for teh "main course" offering? Ideas and recipes happily
accepted. There will be 10-14 in attendance.

And on another note... does anyone have a wonderful recipe for artichoke
dip? Something with a mediterranean feel. My favorite pasta place
makes an amazing warm dip with parmesan, but i haven't seen anything
that sounds right in my net searches.

Thanks,
tint



Mahogany chicken wings, a meatball dish, lasagna,spanish rice, curried rice
a potato salad, a ham salad, pasta salad, humus. Just a few ideas...check
the google archive for the actual recipes.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Why not give that pasta place a call and ask to buy some from them?

tintalle wrote in message ...
I'm going to a girls night out sort of deal with a group of management
at work,and we are doing a potluck party. I'd love to take something a
little different, unusual. I will be bringing flatbreads and a yummy
dip, but what for teh "main course" offering? Ideas and recipes happily
accepted. There will be 10-14 in attendance.

And on another note... does anyone have a wonderful recipe for artichoke
dip? Something with a mediterranean feel. My favorite pasta place
makes an amazing warm dip with parmesan, but i haven't seen anything
that sounds right in my net searches.

Thanks,
tint

tintalle wrote in message ...
I'm going to a girls night out sort of deal with a group of management
at work,and we are doing a potluck party. I'd love to take something a
little different, unusual. I will be bringing flatbreads and a yummy
dip, but what for teh "main course" offering? Ideas and recipes happily
accepted. There will be 10-14 in attendance.

And on another note... does anyone have a wonderful recipe for artichoke
dip? Something with a mediterranean feel. My favorite pasta place
makes an amazing warm dip with parmesan, but i haven't seen anything
that sounds right in my net searches.

Thanks,
tint


Try this for the main dish it travels pretty well & you can nuke it to
reheat

Pastitsio (Greek Lasagna)
from Better Homes and Gardens Heritage Cookbook
1 1/2 pounds ground beef
1 cup chopped onion
1 (16 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon basil
2 cups raw elbow macaroni
4 slightly beaten egg whites
1 cup feta cheese, crumbled & divided
1/2 cup butter or margarine
1/2 cup all purpose flour
1/4 teaspoon ground cinnamon (or paprika)
4 cups milk
1 cup shredded mozzarella cheese
4 slightly beaten egg yolks

In a skillet, cook beef and onion until meat is browned. Drain off
excess fat. Add undrained tomatoes, tomato paste, basil and 1 teaspoon
salt. Simmer, covered, for 30 minutes, stirring often. Meanwhile, cook
macaroni according to package directions; drain well. Stir in egg
whites and half of the feta. Add meat mixture, stir and pour into a 13
by 9 inch baking dish. In large saucepan, melt butter. Blend in flour
and 1 teaspoon salt. Add milk all at once. Cook, stirring constantly,
until thickened and bubbly.. Remove from heat. Gradually stir some of
the hot sauce into egg yolks; blend well. Return yolk mixture to
remaining sauce. Stir in mozzarella and the other half of the feta.
Pour on top of the meat mixture. Sprinkle lightly with additional
cinnamon or paprika. Bake at 375 degrees for 35 to 40 minutes. Let
stand ten minutes before serving. Serves 12 (generously)

Don't remember WHERE I got this one - it could have been RFC!
Hot Artichoke Dip
14 oz can artichokes drained and chopped
1 cup mayo
1 cup Parmesan cheese
1/4 cup onion chopped
1/8 cup green onion chopped
Zatarain's Creole Seasoning (to taste - 1/2 - 1 tsp?)
To mixing bowl add all ingredients and blend thoroughly. Pour into
baking dish and bake at 350°F for 25 to 30 minutes.
Happy potluck!
Lynn from Fargo

In article , lid
says...
Mahogany chicken wings, a meatball dish, lasagna,spanish rice, curried rice
a potato salad, a ham salad, pasta salad, humus. Just a few ideas...check
the google archive for the actual recipes.

I've made the mahogany chicken wings recipe posted here some time ago,
and can confirm it's a great dish to bring to a potluck party. I grilled
them instead of baking them as the recipe called for, and they were
really fantastic.

--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

Donna Rose wrote:

In article , lid
says...
Mahogany chicken wings, a meatball dish, lasagna,spanish rice, curried rice
a potato salad, a ham salad, pasta salad, humus. Just a few ideas...check
the google archive for the actual recipes.

I've made the mahogany chicken wings recipe posted here some time ago,
and can confirm it's a great dish to bring to a potluck party. I grilled
them instead of baking them as the recipe called for, and they were
really fantastic.

Oh, are they Dam's wings? I most certainly have to make them. I'll
check the rfc cookbook for them.

nancy

In article ,
says...
I'm going to a girls night out sort of deal with a group of management
at work,and we are doing a potluck party. I'd love to take something a
little different, unusual. I will be bringing flatbreads and a yummy
dip, but what for teh "main course" offering? Ideas and recipes happily
accepted. There will be 10-14 in attendance.

And on another note... does anyone have a wonderful recipe for artichoke
dip? Something with a mediterranean feel. My favorite pasta place
makes an amazing warm dip with parmesan, but i haven't seen anything
that sounds right in my net searches.

Thanks,
tint


Here's a pretty simple yet delicious one that's always a hit at parties:

Hot Artichoke Dip

Ingredients
1 can of artichoke hearts
1 cup grated Parmesan
1 to 1 1/2 cups mayonnaise

Preheat oven to 350 degrees.

Cut artichoke hearts as chunky or as fine as you like. Mix together
mayo and Parmesan. Add chopped artichoke hearts. Pour a baking dish just
large enough to hold mixture. I like to sprinkle some additional
Parmesan on top to brown nicely. Bake until hot and bubbly.


--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

"Donna Rose" wrote in message
k.net...
Here's a pretty simple yet delicious one that's always a hit at parties:

Hot Artichoke Dip

Ingredients
1 can of artichoke hearts
1 cup grated Parmesan
1 to 1 1/2 cups mayonnaise

Preheat oven to 350 degrees.

Cut artichoke hearts as chunky or as fine as you like. Mix together
mayo and Parmesan. Add chopped artichoke hearts. Pour a baking dish just
large enough to hold mixture. I like to sprinkle some additional
Parmesan on top to brown nicely. Bake until hot and bubbly.


Very similar to my sister-in-law's recipe. She adds a cup of shredded
mozzarella and uses only a cup of mayo. Oh yes, a teaspoon of garlic
powder, too. So easy and just dreadfully addictive. I always embarrass
myself by gobbling down large quantities when she makes it.

Chris

"Chris and Bob ,"Donna Rose"and Cyndi

: Here's a pretty simple yet delicious one that's always a hit
at parties:
:
: Hot Artichoke Dip
:
: Ingredients
: 1 can of artichoke hearts
: 1 cup grated Parmesan
: 1 to 1 1/2 cups mayonnaise
:
: Preheat oven to 350 degrees.
:
: Cut artichoke hearts as chunky or as fine as you like. Mix
together
: mayo and Parmesan. Add chopped artichoke hearts. Pour a
baking dish just
: large enough to hold mixture. I like to sprinkle some
additional
: Parmesan on top to brown nicely. Bake until hot and bubbly.
:
:
: Very similar to my sister-in-law's recipe. She adds a cup of
shredded
: mozzarella and uses only a cup of mayo. Oh yes, a teaspoon of
garlic
: powder, too. So easy and just dreadfully addictive. I always
embarrass
: myself by gobbling down large quantities when she makes it.
:
: Chris
:
: ======

Yep. Similar to ours too. It's tough *not* to make a pig of
yourself with it!
--
Cyndi
Remove a "b" to reply


Artichoke Dip

8 oz Cream Cheese
1 c Mayo
1 c Sour Cream
1 c Parmesan, grated
14 oz Artichoke Hearts, chopped
1 clove Garlic, minced
1 tsp Dill Weed
1/8 tsp Salt

Process all ingredients for 1-2 minutes. Place into greased
baking dish or pie plate and bake @ 375 F. for 45-60 minutes,
until bubbly and the top begins to color.

In article ,
says...
Donna Rose wrote:

In article , lid
says...
Mahogany chicken wings, a meatball dish, lasagna,spanish rice, curried rice
a potato salad, a ham salad, pasta salad, humus. Just a few ideas...check
the google archive for the actual recipes.

I've made the mahogany chicken wings recipe posted here some time ago,
and can confirm it's a great dish to bring to a potluck party. I grilled
them instead of baking them as the recipe called for, and they were
really fantastic.

Oh, are they Dam's wings? I most certainly have to make them. I'll
check the rfc cookbook for them.

nancy

I found them posted here - don't know if they're in the cookbook and I'm
too lazy to get up and check it at the moment. But yes, I think the
recipe came from Damsel originally.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

Donna Rose wrote in
.net:

In article ,
says...
Donna Rose wrote:

In article ,
lid says...
Mahogany chicken wings, a meatball dish, lasagna,spanish rice,
curried rice a potato salad, a ham salad, pasta salad, humus.
Just a few ideas...check the google archive for the actual
recipes.

I've made the mahogany chicken wings recipe posted here some time
ago, and can confirm it's a great dish to bring to a potluck party.
I grilled them instead of baking them as the recipe called for,
and they were really fantastic.

Oh, are they Dam's wings? I most certainly have to make them. I'll
check the rfc cookbook for them.

nancy

I found them posted here - don't know if they're in the cookbook and
I'm too lazy to get up and check it at the moment. But yes, I think
the recipe came from Damsel originally.

Mahogany Chicken Wings

Recipe By amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : appetizers chicken


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup hoisin sauce
1/4 cup plum sauce
1/2 cup soy sauce
1/4 cup saki (rice wine)
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon garlic -- finely minced
1 bunch green onions -- finely minced
5 pounds chicken wings

1. Combine all ingredients except chicken. Bring to a boil, lower heat,
and cook for an additional 5-10 minutes. Cool.
2. Cut wings at joints, forming "drummies," "sticks," and "tips". Discard
tips, or save for making soup stock.
3. Place wings in a container for marinating (Zip-Loc bags work great for
this), then cover with sauce. Refrigerate at least overnight, up to two
days. Turn occasionally.
4. Line two large jelly roll pans with aluminum foil. Coat with vegetable
oil or shortening to minimize sticking. Preheat oven to 375F.
5. Place individual chicken pieces on pans and bake, uncovered, for 20
minutes. Remove liquified chicken fat and juices from pan. Turn chicken
pieces and baste with marinating sauce.
6. Bake another 20 minutes, turn chicken and baste. Repeat twice more,
watching carefully during the last baking cycle, so the sauce doesn't
burn.

Serving Ideas : Serve hot or cold.



--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

tintalle wrote in message ...

And on another note... does anyone have a wonderful recipe for artichoke
dip? Something with a mediterranean feel. My favorite pasta place
makes an amazing warm dip with parmesan, but i haven't seen anything
that sounds right in my net searches.

People-Always-Ask-for-this-Recipe Party Dip

from the Complete Garlic Lover's Cookbook
(Official cookbook of the Gilroy Garlic Festival)

1 loaf unsliced Shepherd's bread (Derek's note: I love a round of
sourdough for this recipe)
2 Tablespoons butter
1 bunch green onions, chopped
6 cloves minced garlic
8 oz cream cheese
16 oz sour cream
12 oz grated cheddar
1 10-oz can artichoke hearts, quartered

Slice off the top of the bread, reserving it for a lid. Scoop out the
inside, making a shell out of the loaf. The insides can be reserved
for dipping, croutons, stuffing, etc.

Sauté onions and garlic in butter until the onions wilt. Cut cream
cheese in chunks; blend with sour cream, onion/garlic mixture, and
cheddar. Fold in artichoke hearts. Place the mixture inside the
hollowed-out bread. Put bread lid on top. Wrap in double thickness of
aluminum foil and bake at 350 degrees Fahrenheit for 1.5 to 2 hrs.
Serve with garlic bread for dipping.

Derek Juhl

That sounds perfect! I'll be making that for the party saturday night.
Thanks Derek!

Derek N.P.F. Juhl wrote:
tintalle wrote in message ...


And on another note... does anyone have a wonderful recipe for artichoke
dip? Something with a mediterranean feel. My favorite pasta place
makes an amazing warm dip with parmesan, but i haven't seen anything
that sounds right in my net searches.


People-Always-Ask-for-this-Recipe Party Dip

from the Complete Garlic Lover's Cookbook
(Official cookbook of the Gilroy Garlic Festival)

1 loaf unsliced Shepherd's bread (Derek's note: I love a round of
sourdough for this recipe)
2 Tablespoons butter
1 bunch green onions, chopped
6 cloves minced garlic
8 oz cream cheese
16 oz sour cream
12 oz grated cheddar
1 10-oz can artichoke hearts, quartered

Slice off the top of the bread, reserving it for a lid. Scoop out the
inside, making a shell out of the loaf. The insides can be reserved
for dipping, croutons, stuffing, etc.

Sauté onions and garlic in butter until the onions wilt. Cut cream
cheese in chunks; blend with sour cream, onion/garlic mixture, and
cheddar. Fold in artichoke hearts. Place the mixture inside the
hollowed-out bread. Put bread lid on top. Wrap in double thickness of
aluminum foil and bake at 350 degrees Fahrenheit for 1.5 to 2 hrs.
Serve with garlic bread for dipping.

Derek Juhl

tintalle wrote in message ...

That sounds perfect! I'll be making that for the party saturday night.
Thanks Derek!

You're welcome! Let me know how whether your coworkers really do ask
for the recipe. Whenever I make this dip, it's always a hit.

Derek Juhl

On Thu, 04 Mar 2004 20:16:10 -0330, tintalle
wrote:

I'm going to a girls night out sort of deal with a group of management
at work,and we are doing a potluck party. I'd love to take something a
little different, unusual. I will be bringing flatbreads and a yummy
dip, but what for teh "main course" offering? Ideas and recipes happily
accepted. There will be 10-14 in attendance.

Don't really do this by a fixed ecipe, although I can find you a few
likely looking ones on the net if you need one. Thai grilled beef
salad - yam nua. It's really good for potlucks because it's a bit
exotic but looks reassuringly normal and keeps fairly well at room
temp, while being solid enough with the steak to reassure hearty
eaters and light enough because of salad to do the same for those
looking for more light and healthy stuff. If you've never had it,
basically thinly sliced grilled beef steak, tomatoes, mushrooms,
cukes, and onions and/or shallots on a lettuce bed with a spicy thai
chili/lime juice dressing.

Kim