Category: Potluck

Creamy Cucumber Salad

 

Creamy Cucumber Salad

All Recipes
Prep Time 10 mins
Chill time 2 hrs
Course Salad
Cuisine American
Keyword garden, potluck
Servings 8 servings
Calories 308 kcal

Equipment

  • 1 large bowl with lid

Ingredients
  

  • 2 large cucumbers peeled and sliced or cut into pieces
  • 1 onion, sweet
  • 1 tbsp kosher salt

Dressing

  • 1.5 cups mayonnaise or more, to taste
  • 2 tbsp white vinegar
  • 1 tbsp sugar
  • 1 tsp dill dried
  • 1 tsp garlic powder
  • 1 tsp black pepper

Instructions
 

Prepare cucumbers

  • Peel and cut up cumbers and onion.
  • In a large bowl, add cucumbers, onion, and salt.
  • Cover and toss to mix. Set aside for 15-30 minutes.

Drain cucumbers

  • Drain cucumber mix and return to large bowl.

Prepare dressing

  • In a small bowl, whisk mayonnaise, vinegar, sugar, dill, garlic powder, and pepper until smooth.

Combine

  • Pour over cucumbers and stir until well coated.
  • Cover and refrigerate for 1-2 hours before serving

Notes

If the dressing is too runny, add more mayonnaise.

Nutrition

Calories: 308kcalCarbohydrates: 5gProtein: 1gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 19gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 18mgSodium: 1141mgPotassium: 133mgFiber: 1gSugar: 3gVitamin A: 80IUVitamin C: 3mgCalcium: 19mgIron: 0.3mg
Keyword garden, potluck
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Grandma Nan’s Potato Salad

 

Grandma Nan's Potato Salad

Course Salad, Side Dish
Cuisine American, German
Keyword potluck
Servings 10 servings
Calories 493 kcal

Ingredients
  

  • 8 eggs hard boiled
  • 5 lbs red potatoes peeling optional
  • 2 stalks celery diced
  • 1 onion diced
  • 1-1/2 cup mayonnaise
  • 1 tbsp sugar
  • 1 tbsp vinegar
  • salt to taste
  • pepper to taste

Instructions
 

In advance

  • Hard boil 8 eggs.

Chop veggies

  • Cut potatoes into small bite-sized pieces.
  • Slice celery stalks lengthwise into four strips then chop into 1/4"pieces.
  • Dice onion.
  • Slice and chop hard boiled eggs.

Boil potatoes

  • Put chopped potatoes in a pot and cover with at least an inch of water.
  • Boil until "al dente".
  • Drain water and allow to cool.

Mix ingredients

  • In a small bowl, combine mayonnaise, sugar, vinegar.
  • In a large bowl, add potatoes, celery, onion, and eggs.
  • Pour mayo mixture over potato mixture and stir to coat.
  • Add salt and pepper to taste and stir.
  • Refrigerate at least 2 hours, overnight is even better.

Nutrition

Calories: 493kcalCarbohydrates: 50gProtein: 9gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 16gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 145mgSodium: 352mgPotassium: 1169mgFiber: 8gSugar: 17gVitamin A: 43834IUVitamin C: 46mgCalcium: 114mgIron: 2mg
Keyword potluck
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Ground Beef and Wild Rice Casserole

 

Ground Beef and Wild Rice Casserole

GRV-Gibbs Wild Rice
Prep Time 1 hr
Cook Time 1 hr 30 mins
Course Main Course
Cuisine American
Keyword potluck
Servings 4 servings
Calories 437 kcal

Equipment

  • 1 casserole dish large
  • 1 small frying pan for veggies
  • 1 large frying pan for ground beef
  • 1 saucepan for boiling water

Ingredients
  

Prepare wild rice

  • 4 cups water boiling
  • 1 cup wild rice uncooked

Other ingredients

  • 1 can cream of chicken soup
  • 1 can sliced mushrooms drained
  • 2 cubes beef bouillon
  • 1 cup water boiling
  • 1 bay leaf crumbled

Seasonings

  • 1/4 tsp celery salt
  • 1/4 tsp garlic salt
  • 1/4 tsp pepper
  • 1/4 tsp onion salt
  • 1/4 tsp paprika

Veggies

  • 3/4 cup celery chopped
  • 6 tbsp onion chopped
  • 1 tbsp butter

Ground beef

  • 1-1/2 pounds ground beef

Optional

  • 1/4 cup slivered almonds

Instructions
 

Preparation

  • Bring 4 cups of water to a boil.
  • Chop 3/4 cup celery.
  • Chop 6 tbsp onion.
  • Dissolve beef bouillon in 1 cup boiling water.

Prepare the wild rice

  • Pour boiling water over 1 cup wild rice.
  • Let stand 15 minutes.
  • When finished, drain.

Saute veggies

  • While, the rice is standing, sauté celery and onion.

Brown ground beef

  • Brown ground beef.
  • Drain.

Assemble casserole

  • Add cream of mushroom soup, sliced mushrooms, beef bouillon, bay leaf, and seasonings to casserole dish.
  • Add wild rice after draining.
  • Add sautéed vegetables.
  • Add ground beef.
  • Optional: sprinkle with slivered almonds.

Refrigerate (optional)

  • Refrigerate until time to bake.

Bake

  • Bake, covered, for 1-1/2 hours at 350ºF.
  • Optional: If the casserole becomes dry while baking, add more dissolved beef bouillon.

Nutrition

Calories: 437kcalCarbohydrates: 41gProtein: 20gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 54mgSodium: 1213mgPotassium: 529mgFiber: 5gSugar: 3gVitamin A: 331IUVitamin C: 2mgCalcium: 73mgIron: 3mg
Keyword potluck
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Crock Pot BBQ Meatballs

 

Crock Pot BBQ Meatballs

Potluck, game-day, all-day grazing, quick something after work. This is the go-to.
Prep Time 5 mins
Cook Time 4 hrs
Total Time 4 hrs 5 mins
Course Appetizer
Cuisine American
Keyword barbecue, potluck
Servings 10
Calories 356 kcal

Equipment

  • Crock pot

Ingredients
  

  • 24 ounces meatballs frozen, italian
  • 12 ounces chili sauce Heniz
  • 18 ounces grape jelly

Instructions
 

  • Add everything to the crock pot.
  • Cook for 4 hours on high, but 8 hours on low is better.

Nutrition

Calories: 356kcalCarbohydrates: 42gProtein: 13gFat: 15gSaturated Fat: 5gCholesterol: 49mgSodium: 510mgPotassium: 360mgFiber: 3gSugar: 28gVitamin A: 231IUVitamin C: 10mgCalcium: 27mgIron: 1mg
Keyword barbecue, potluck
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