July 2024 – Potluck Dishes

Rice Pudding

Nancy Groff, Reading

• 1 quart milk
• ½ cup rice (NOT instant)
• ½ cup sugar
• 1 to 1½ tablespoons butter
• 2 cinnamon sticks

Combine all ingredients in a saucepan. When mixture comes to a boil, lower heat to low and cook until rice is cooked.

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Creamy Fruit Salad

Nancy Groff, Reading

• 16 oz. can pineapple chunks, undrained
• 1 small can mandarin orange pieces
• 1 jar maraschino cherries
• 1 large box instant vanilla pudding (Do not mix!)

Combine all ingredients together. Refrigerate. Mixture will thicken as it chills.

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Grated Potato Salad

Gloria Dougherty, Akron

• 6 medium potatoes
• ¾ teaspoon salt
• 3 to 6 hard-boiled eggs, grated
• 2 to 4 tablespoons chopped onion
• ¼ cup chopped celery
• 1 to 2 grated carrots, for color
• 3 tablespoons pickle relish
• sweet pickle juice to taste
• 2 cups cooked dressing (see recipe below)

Cook potatoes until almost tender. (Potatoes will grate better if they aren’t too soft.) Cool and grate. Sprinkle with salt. Add remaining ingredients.

Cooked Dressing:

• 1 tablespoon cornstarch
• ¾ cup sugar
• ½ teaspoon salt
• 1 cup water
• 1½ tablespoons vinegar
• 3 eggs, beaten well
• 2 tablespoons butter
• 2 cups mayonnaise
• 1 teaspoon mustard

Combine cornstarch, sugar and salt over a double boiler. Gradually add water and vinegar. Add eggs. Cook until mixture thickens, stirring constantly. Remove from heat. Add butter. Cool thoroughly.

Blend in mayonnaise and mustard. Mix well.

Refrigerate. Keeps for weeks.

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Ham & Swiss Casserole

Pat Roth, Ephrata

• 8 oz. package medium noodles, cooked and drained
• 2 cups fully cooked ham, cubed
• 2 cups shredded Swiss cheese
• 10¾ oz. can condensed cream of celery soup, undiluted
• 1 cup sour cream
• ½ cup chopped green pepper
• ½ cup chopped onion

In a greased 13”x9”x2” baking dish, layer 1/3 of the noodles, ham and cheese.

In a small bowl, combine the soup, sour cream, green peppers and onion. Spread half of this over the first layer of noodles, ham and cheese.

Repeat layers.

Bake, uncovered, at 350°F for 40 to 45 minutes or until heated through.

Serves about 8.

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Hash Brown Casserole

Pat Roth, Ephrata

• (2) 10¾ oz. cans condensed cream of potato soup, undiluted
• 1 cup sour cream
• ½ teaspoon garlic salt
• 2 lb. package frozen hash brown potatoes
• 2 cups shredded cheddar cheese
• ½ cup grated Parmesan cheese

In a large bowl, combine the cream of potato soup, sour cream and garlic salt. Add the hash brown potatoes and cheddar cheese. Mix this well.

Pour mixture into a greased 13”x9” baking dish. Top with the grated Parmesan cheese.

Bake, uncovered, at 350°F for about 60 minutes or until the potatoes are tender.

Makes about 12 to 16 servings.

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Veggie Salsa

Pat Roth, Ephrata

• 3 large tomatoes, chopped
• 1 cup chopped cucumber
• 1 medium sweet yellow or red pepper, chopped (can also use half of each)
• ¾ cup chopped zucchini
• 1 small red onion, finely chopped
• ½ cup chopped fresh parsley
• 1 jalapeno pepper, seeded and finely chopped (optional)
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• ¾ teaspoon pepper
• ½ teaspoon salt
• ½ teaspoon ground cumin

In a large bowl, combine all ingredients. Toss all to combine.

Refrigerate, covered, until ready to serve.

Serve with tortilla chips or chips of your choice.

Makes about 6 cups.

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Potluck Potatoes

Mary Ann Dell, East Earl

• 4 cups potatoes, cooked, peeled and diced
• 10¾ cup cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• ¹/₃ cup butter or margarine, melted
• ¼ cup chopped onions
• ½ teaspoon garlic salt
• ½ teaspoon salt
• ½ teaspoon pepper

Combine all ingredients in a slow cooker. Mix well. Cover. Cook on low for 3 to 4 hours.

Variations: If you prefer soft onions, sauté with butter or margarine in a skillet before combining with other ingredients. Chopped ham or dried beef may also be added.

Makes 6 to 8 servings.

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Sweet Potato Cornbread

Mary Ann Dell, East Earl

• 2 cups all-purpose flour
• 2 cups cornmeal
• ½ cup sugar
• 7 teaspoons baking powder
• 2 teaspoons salt
• 4 large eggs, room temperature, lightly beaten
• ¾ cup whole milk
• ¹/₃ cup canola oil
• 2²/₃ cups mashed cooked sweet potatoes

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt.

In a small bowl, combine eggs, milk, oil and sweet potatoes. Stir into the dry ingredients just until moistened.

Pour into a greased 9”x13” baking pan.

Bake at 425°F until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

Cut into squares. Serve warm.

Makes 16 servings.

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Sweet Macaroni Salad

Mary Ann Dell, East Earl

• 16 oz. package elbow macaroni
• 4 medium carrots, shredded
• 1 large green pepper, chopped
• 1 medium red onion, chopped
• 2 cups mayonnaise
• 14 oz. can sweetened condensed milk
• 1 cup cider vinegar
• ½ cup sugar
• 1 teaspoon salt
• ½ teaspoon pepper

Cook the macaroni according to package directions. Drain and rinse in cold water; drain well.

In a large bowl, combine macaroni and vegetables.

Whisk together the remaining ingredients until smooth and sugar is dissolved. Stir into the macaroni mixture.

Refrigerate, covered, overnight.

Serves 16.

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Peach Fluff

Bernice Petticoffer, Lititz

• 1 cup peach yogurt
• 3 oz. peach gelatin
• 8 oz. container frozen reduced fat whipped topping, thawed
• 10 oz. package miniature marshmallows
• 3 cups fresh peaches, peeled and cubed

In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and peaches. Transfer to serving bowl.

Refrigerate until firm, at least 4 hours.

Note: Other fruit combos can be used also.

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Baked Beans

Marilyn Bashore, Lititz

• 2 lbs. dry lima beans (not baby limas), cooked according to package directions
• 1 lb. bacon
• 2 cups chopped onion
• 12 oz. bottle catsup
• 1 cup molasses
• ½ cup brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons yellow mustard
• ½ teaspoon pepper

In a skillet, brown bacon; reserve 4 tablespoons of drippings. Drain bacon and break into pieces. Cook onion in drippings until soft. Remove with a slotted spoon.

In a large bowl, combine onion, catsup, molasses, brown sugar, Worcestershire sauce, mustard and pepper. Stir in cooked beans and bacon. Turn into a large casserole or bean pot. Cover.

Bake at 375°F for 1 hour or until heated through.

If desired, garnish with onion rings.

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Éclair Cake

Marilyn Bashore, Lititz

• (2) 3 oz. packages instant French vanilla pudding
• 3 cups milk
• 12 oz. container whipped topping
• graham crackers

Topping:

• 1½ cups confectioners sugar
• 2 tablespoons butter, softened
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla
• 2 oz. unsweetened chocolate, melted
• 3 tablespoons milk

Mix pudding with milk. Refrigerate 10 minutes. Add whipped topping and return to refrigerator.

Combine the topping ingredients and set aside.

Place a layer of graham crackers in a 9”x13” pan. Spread half of the pudding mixture on top. Cover with another layer of graham crackers. Spread the rest of the pudding mixture, then top with a final layer of graham crackers. Cover with the chocolate topping.

Refrigerate at least 3 hours.

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Hamburger Barbecue

Marilyn Bashore, Lititz

• 2 lbs. ground beef, browned

Sauce:

• ¼ cup butter
• ¹/₃ cup onion
• ¹/₃ cup celery
• 1 green pepper, chopped
• ¹/₃ cup vinegar
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• ²/₃ teaspoon paprika
• 12 oz. bottle Heinz chili sauce
• 2 tablespoons Worcestershite sauce
• ¼ cup brown sugar
• ¹/₃ cup water

dash Tobasco

Cook onion and celery in butter until soft. Add the remaining sauce ingredients and simmer until thick (this will take a while).

Add the browned beef to the thickened sauce.

Serve with hamburger rolls.