good housekeeping the great potluck cookbook: our favorite recipes for carry-in suppers, brunch...

GoodHousekeeping

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GreatPOTLUCKCOOKBOOK

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OurFavoriteRecipesforCarry-InSuppers,BrunchBuffets,

TailgateParties&More!

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All rights reserved.The recipes andphotographs in this volumeare intended for thepersonal useof thereaderandmaybereproducedforthatpurposeonly.Anyotheruse,especiallycommercialuse,isforbiddenunderlawwithoutthewrittenpermissionofthecopyrightholder.

GOODHOUSEKEEPING

RosemaryEllis EditorinChiefSaraLyle LifestyleDirectorSusanWestmoreland FoodDirectorSamanthaB.Cassetty,MS,RD NutritionDirectorSharonFranke KitchenAppliancesandTechnologyDirector

Editor:PamHoenigProductioneditor:SarahScheffelPhotographyCredits

LibraryofCongressCataloging-in-PublicationData

Goodhousekeepingthegreatpotluckcookbook:ourfavoriterecipesforcarry-insuppers,brunchbuffets,tailgateparties&more!.p.cm.Includesindex.1.Cooking,American.I.HearstBooks(Firm)II.Goodhousekeeping.III.Title:Greatpotluckcookbook.TX715.G62552011641.5973—dc22

201002894110987654321

TheGoodHousekeepingCookbookSealguaranteesthat the recipes in this cookbook meet the strictstandards of the Good Housekeeping ResearchInstitute.TheInstitutehasbeenasourceofreliableinformation and a consumer advocate since 1900,and established its seal of approval in 1909.Everyrecipehasbeentriple-testedforease,reliability,andgreattaste.

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Contents

Foreword

Introduction

Mother’sDayBrunch

PotluckPatioParty

FamilyReunionPicnic

NeighborhoodFourthofJulyFun

DinnerontheLawnPicnic

FallTailgateParty

DayAfterThanksgivingDinnerParty

NewYear’sEvePotluckParty

SuperBowlShindig

MidwinterBluesBash

MetricEquivalentCharts

Index

PhotographyCredits

Garden-FreshChoppedSaladwithHerb-RanchDressing

ForewordThese days we’re all looking forrelaxed, cozy ways to gather friendsand family without the cost (orformality)ofarestaurantmeal.Potluckparties, whether they be picnics,buffets, tailgates, or other “bring-a-dish” gatherings fit the bill perfectly.Long a staple of large family get-togethers and community groupfundraisers, potluck parties have

becomeanincreasinglypopularwaytoentertainsmallorlargegroups.Whetherathomeor in thepark, thehost coordinates themenu, theneveryonebrings adish—it’scommunaldiningatitsverybest!

Tomakeyourpotluckcomeoffwithoutahitch,TheGreatPotluckCookbookopenswithorganizingbasics.You’lllearnhowtoplanamenuandassigndishes,chooseafunthemeandpicktheperfectvenue,packandtransportfoodsafely,andsetupanattractivebuffet.Thenit’sontotherecipes:We’vemadeitasnapto organize great potluck celebrations year-round by providing ten seasonalmenus with dishes tailored to each event. From aMother’s Day Brunch to aPotluckPatioParty,aSuperBowlShindigandaDayAfterThanksgivingDinnerParty,ourfestive,easy-to-executemenusmakethrowingapotluckasenjoyableforthehostasitisfortheguests.Celebrate your annual family reunionwith our down-home picnic featuring

grab-and-goappetizers,threekindsofsucculentbarbecue,refreshingsalads,andPB&J and S’mores Bars for a sweet finale. When summer turns to autumn,throw together a tailgate party:Ourmenu includesEasySpicyCheeseStrawsandotheryummynibbles,heartyentréeslikeSalsaVerdeEnchiladas,plusHotMulledWineandSpicedCidertokeepeveryonewarmandcozy.Throughout the book, you’ll find Potluck Prep tips that offer advice on

preparingdishesaheadandhowtogetthemtoyourdestinationinparty-perfectform.Plus,asabonus, in thebackof thebook,you’ll findperforated tabletopcards,soyoucandressupyourbuffettablewiththenamesofall thetemptingdishes and their proud creators. It’s a great reminder about the first rule of

potlucking:Geteveryoneinontheact!

SusanWestmorelandFoodDirector,GoodHousekeeping

IntroductionToday, with time and money at apremiumformostallofus,potluck isthe perfect way to entertain. And ifyou’ve thought of potlucking butmaybe felt uncomfortable askingpeopletocontributeadish,don’t.Onceyou get over the hump of organizingyourfirstpotluck,you’llfindthatyourfriendswill be delighted to participateand will be happy to take directionregarding what to make. One of thereal benefits of potlucking is thatbecauseentertainingbecomessomucheasier,you’llfindyourselfdoingitwithgreater frequency. You could start a potluck round robin, with your circle offriendsandfamilytakingturnshosting.

POTLUCK101

Asuccessfulpotluckrequiresjustalittlepriorthoughtandpreparation.Ifyou’rethrowingyourfirstpotluck,therearefewthingsyou’llwanttoconsider:

1WHATYOURMENUWILLBE.We’ve helped you out on this count byprovidingrecipesfortenseasonalmenus.Pickapartyandyou’rereadytogo—allyouneedtodoiscopyandhandouttherecipes.Oryoucancreateyourownpotluck menu, pulling together recipes that seem like they would work welltogether.The other option is to decidewhat youwould like to prepare (say, aglazed ham), then enlist your guests for the rest, asking them to bring anappetizer, side dish, additional main course, or dessert that they think wouldworkwithyourdish.Thisoptionaddsanelementofsurprisetotheget-together,plusitgivesyourgueststheopportunitytosharesomeoftheirfavoriterecipes.Also,whenselectingamenu,consideryourguestsandtheireatinghabits.Ifyouknowyou’vegotavegetarianorsomeonewithaspecificfoodallergycoming,makesuretoselectanappetizeranddessertthateveryonecanenjoyandbesurethereisatleastonemaincoursetheycaneat.

TheEntertainingSlowCookerTheslowcookerisindispensableforno-fusseverydaymeals,butit’salsoagreattoolforthe buffet table. It’s perfect for keepingsoups, stews, braises (like our HungarianVeal Goulash), or chili at a satisfyingsimmerforuptotwohours(usetheLoworKeepWarm setting). There is even aminislow cooker available, tailor made for hotdips(liketheHotCrabmeatSpread).Yourslow cooker can also double as an electricpunch bowl, keeping hot drinks hot, likeourWarmSpicedCider(♣)andHotMulledWine.Just seta ladlenext to itandguestscanservethemselves.

2HOWTOASSIGNDISHES.By allmeans, if you have a friendwho is adynamitebaker,signherupfordessert.Ifyou’veenjoyedaparticulardishatafriend’shouse,don’tbeshyaboutaskinghimtoprepareit.Andifoneorseveralguestsdon’thave thestrongestcookingskills, asking them topreparea recipeyou supply themwithmight be the bestway to go; be sure to give themonesuitedtotheirskills.3HOWYOUWILLSERVE.Forapotluck,you’lleitherwanttoservefamilystyle, settingall thedishesouton the table foryourguests tohelp themselvesoncetheyareseated,orbuffetstyle.Forabuffet,considerhowyouaregoingtokeep hot foods hot and cold foods cold. If your guests don’t bring theircontributionsininsulatedfoodcarriersorcoolers,perishablecoldfoodsshouldbestoredinthefridgeuntilservingtime.Hotfoodsmayneedaquickstovetopsimmerorpopintheoventowarmthemuptothecorrectservingtemperaturebeforesettingthemout.Ifyouthinkyoumightbepotluckingonaregularbasis,consider investing in several chafing dishes or insulated stainless steel–linedcoveredservingdishes.Ifyouhaveagroupyoupotluckwithregularly,eachofyoucouldpurchaseachafingdishandbringittotheparties.Andremember,don’tletfoodsitout

atroomtemperatureformorethantwohours, including car time and sittingoutforservice.

IFYOUAREBRINGINGFOOD

The recipes in this book all containPotluck Prep notes, advising you onhow best to prepare and transport thedish to the potluck. Here are someadditional tips for getting yourcontribution to its destination safe andsound.

Coveritwell

• If your serving dish or bakeware doesn’t comewith a lid,make sure yourcasserole is securelywrapped.Cover itwith a layer of plasticwrap, then alayeroffoil.Ifyouthinkthere’sstillachancetheservingdishmayleak,placeit, with some absorbent paper underneath (newspaper works well), on arimmedbakingsheetorsetitinsideacardboardbox.• If you are transporting a slowcooker, you can secure the lid bywrapping a rubber band around thehandles.• Be sure to set your dish (or slowcooker) on a flat surface in the carand position or bolster it in such away that it won’t tip over or slidearound.• Self-sealing plastic bags are greatfortotingfoodssuchascruditésandgarnishes. If you are transportingmeat or poultry in marinade (for agrilling potluck, for instance), youmightwanttodouble-bagittoavoidleakage.•Thereareallsortsofcarriersavailablenowdesignedespeciallyforpotlucksto keep foods from getting mangled in transit—carriers for deviled eggs,cupcakes,pies,andmuchmore.TheInternetisagreatwaytoexplorewhat’savailable.

Keepitcold(orhot)

•Ifyou’rebringingacolddishthatcontainscookedmeat,poultry,orseafood,makesuretorefrigerateituntilitisthoroughlychilledbeforepackingitinacooler.•Ifyou’rebringingahotdish,cookorreheatitfullyrightbeforeleaving,thencoveritsecurely.Ifyoudon’thaveafoodcarrier,youcanwrapitinseverallayers of clean thick towels or newspaper to conserve heat. If you will betravelingsomedistance,youmayneedtoreheatitatthepotluck.• There is a wide range of insulated food carriers available, from casserolecarrierstoinsulatedtravelbagsforslowcookers,thatwillkeepyourfoodat

temperature for several hours, plusallow you to conveniently transportyourdish.

Beontime

• If you’re bringing an appetizer, besure to arrive right on time or even15minutesearly,particularly ifyouaretheonlypersonbringinganhorsd’oeuvre.

Bringitreadytoserve

• Being a good potlucker meansbringing your dish ready to go,meaninginanattractiveservingbowl,bakingdish,platter,orcookware(likeanenameledcast-ironDutchoven)alongwithanappropriateservingutensil.•Ifyoudecideit’spreferabletoassembleyourdishatthepotluck,makesureyourhostisawarethatyou’llbedoingthisandbringeverythingyou’llneedtoputittogether,includingaknifeandcuttingboard,ifappropriate.•Insomecases,youmightevenwanttobringthecup,bowl,orplatethedrinkordishistobeservedin.Say,forexample,you’rebringingpunch.Ifyou’vegotapunchbowlandpunchcups,itmakessenseforyoutobringthem.Thesameappliesifyouhaveasetofchilibowlsordemitassecupsthatwouldbeperfect for serving a first-course soup. Confer with your host before thepotlucktoseewhetherbringingyourownmightbethewaytogo.

TheHostesswiththePotluckMostest

Ifyou’rethrowingyourfirstpotluck,herearesometipsformakingitahit.

•Think throughyourmenuandbe clear about assignments, includinggivingyour dish-toting guests an idea of about how much to bring of whatever

they’repreparing.Although it’s tempting to say, “Oh,bringwhateveryou’dlike to make,” that can result in three different guests walking through thedoorwithbeandip.Assignguestsatypeofdish(anappetizer,side,dessert)and,ifyouarenotgivingthemarecipetoprepare,makesureyoucheckbackaweekbefore thepotluck tofindoutwhat theyareplanningonbringingsoyoucandoanynecessarymenutweaking.•Onceyouknowwhateveryoneisbringing,decidehowitwillbeserved.Willyou be using disposable plates, glasses, and utensils? If not, do you haveenough appropriate tableware? If you don’t, confer with your guests inadvanceandseeiftheycansupplywhatyouarelacking.•Beforeyourguestsarrive,ifyouwillbeservingbuffetstyle,besuretohavetheservingareaclearedandreadytogo.Ifanyofyourguestswillbebringinga slow cooker, have an extension cord plugged in and at the ready (slowcookersalwayshaveshortcords).•Writethenamesofallthedishesthatwillbeservedonsmallcardsfoldedliketents,soyourguestswillknowwhatthey’reservingthemselves.Itwouldalsobe helpful to label those dishes that are vegetarian or vegan or to indicateitems that contain ingredients that might be problematic for some of yourguests (for example, dairy products, wheat products, nuts). For yourconvenience,we'veprovided attractive tear-out tabletop tents in thebackofthisbookforthispurpose.•Beforeyourguestsarrive,turnyourovenonlowand,ifyouhaveone,turnonyourwarmingdrawersoyoucankeephot foodshotwhileyouenjoyapre-mealcocktailandnibble.•Inaperfectworld,itwouldbewonderfultohandyourpotluckersbackcleandishes to takehome. If that’snotpossible, at thevery least be sure to rinsedishesouttoavoidamessyridehome.

WHENYOURPOTLUCKISAPICNIC

Picnics require an extra level of planning, because youmust bring everythingyouneedwithyou—plates,utensils,cups,charcoal,lighterfluid,aportablegrillif your picnic location doesn’t have one, utensils for cooking and serving,platters, and muchmore. Antibacterial gel is also a good idea, particularly ifyourhandscome intocontactwith rawmeat.So isbugspray—nothingputsadamperonapicnicquickerthanbeingattackedbymosquitoes.Ifyou’regoingtobepicnickinginaspotwithnorunningwater,youalsomightwanttocarryinseveralgallonsofwater.Ifyou’repicnickingoutonalawn,you’llwanttobringeitherablanketorfoldingchairs.

PicnickinginStyleApicniccanbeascasualorasstylishasyouwantittobe.Thereisawonderfulhistoryofdiningoutdoors inelegance,whenpeopleofmeanswouldhavetablesandchairssetup inbucolic environsandenjoya selectionofdelicacies thathadbeenpacked intobaskets forthem.Thosedaysmaybegone,but it’snot thatdifficult tore-create the feeling.Thereareall

sorts of lightweight collapsible chairs and tables availablenow that are easy to transport.Andnothingmakesapicnicmorespecialthanenjoyingyourfoodservedonarealplateandsippingacoldglassofwinefromarealglass.Tomaketransportingyourplates,utensils,andglasses to the picnic location of your choice easier, check the Internet for the numerouspicnicbackpacksnowavailable,aswellasothersortsofcarriers.

PicnicChickenSaladwithMapleVinaigrette

SpicedKielbasaandSummerFruitKabobs

Anddon’t forget clean-up:Unless the area is equippedwithgarbage cans andrecyclingbins,you’vegottocarryeverythingbackoutwithyou,sobesuretobringgarbagebags,aswellaspapertowelsandhandwipestodealwithspills,sticky barbecue hands, and charcoal smudges. Take the time to think it allthrough systematically—there is nothing worse than getting to a location,unpacking, settling in, and then realizing you haven’t gotmatches, or a cork.screw,oraspatulatoflipthosesizzlingburgers.

Onceyou’vegotyourmenuandyoursupplieslist,youcandivvyeverythingupbetween your guests. For a pre-concert picnic, you might want to go a littleelegantandoptforrealplates,wineglasses,andutensils. In thatcase, itmakessenseforeveryone toberesponsiblefor theirowntable-andglassware.Withabigpicnicata localpark,paperplatesandplasticcupsaremore theorderandtheycanbeassignedtosomeonetobring.

Ifyou’re throwingabigsummertimebashor family reunionparty, local state,town, and county parks often offer great facilities, whether your event is forfamily or friends.Groupings of picnic tables,multiple stand-up grills, playing

fields, and swimming areas are just some of the amenities you can takeadvantageof.Besure tocall inadvance tocheckonavailabilityandreserveaspotifpossible.

Foralargepotluckbarbecuethatisgoingtolastseveralhoursandwherethereisno available refrigeration, youwant to avoid dealingwith uncookedmeat andpoultry.Youdon’twantyourgrillmeistergoingcrazytryingtomakesureeverysingle piece of food coming off the grill is properly cooked. For that reason,main-course proteins like ribs, chops, steaks, and chicken parts should becompletely precooked at home (they can even be cooked the day before andrefrigerated),thenbroughttothepicnicforawarm-upoverthefireandafinalslatheringofbarbecuesauce.Anotetotheorganizer:Inadditiontopaperplatesand utensils, also remember to bring a big roll of heavy-duty foil. Items likechickenlegs,brisket,andribsneedtobecookedcoveredonthegrill,andpublicgrillsdon’tusuallyhavelids;you’llneedthefoiltoperformthattask.

MayoGetsaBumRap

Concerned about taking salads or sandwiches made with mayonnaise on a picnic because themayonnaisemight spoil?You’re blaming thewrong ingredient:Mayo has a clean record. Therumors began decades agowith homemademayonnaise,which contains raw eggs; commercialbrands,madewith pasteurized eggs, have a high acid content (they contain vinegar and lemonjuice) that actuallyprevents thegrowthof food-poisoningbacteria.The real culprits?Low-acidsaladingredientsandsandwichfillings,suchastuna,ham,chicken,eggs,potatoes,andmacaroni.Whenmishandled(leftunrefrigerated too long,orpreparedwithhandsorutensils thathavenotbeenwashedproperly),theycanencouragebacterialgrowth.

KEEPITCOLD(ANDSAFE)

When it comes to picnics and tailgates, keepingyour food cold is amatter ofpersonalsafetyaswellasenjoyment.Herearesometipsforensuringthatyourfoodstayschillywhentheweatherishot.

• THE COLDER THE FOOD IS BEFORE YOU PUT IT IN THECOOLER, THE LONGER YOUR SPREAD WILL STAY FRESH.Refrigeratepicnicitemsthenightbeforeanddon’tpackthecooleruntilrightbeforeleaving.• PICK UP AN EXTRA BAG OF ICE AND USE IT TO CHILL THECOOLERBEFOREPACKINGIT.Closethelidandletitchillforatleastforty-fiveminutes.Iftheiceturnsslushybythetimeyoustartpacking,tossitoutandaddfreshcubes.Thisisworthdoingevenifyouusefreezerpacks—thepackswillworkbetterbecause they’regoing intoacoldcooler.Also, ifyouwillbetransportinganythinginathermos(likeourcoldHoneydewandLimeSoup),chill thecontainerinadvance,eithersettingit inthefreezerforanhourorfillingitwithicewaterforfifteenminutes.•CONSIDERTAKINGTWOCOOLERS:ONEFORFOOD,ONEFORDRINKS. That way, perishables won’t be exposed to warm air every timesomeonegrabs a soda. If youcan toteonlyone cooler, packdessert (whichyou’ll eat last) at the bottom and the snacks you want right away (dips,cheeses,etc.)ontop.• A FULL COOLER KEEPS FOOD COLD LONGER THAN APARTIALLYEMPTYONE. Pack the top (cold air travels down) and anyemptyspotswithice,frozenjuiceboxesorwaterbottles,orfreezerpacks,orsimplyfillinthespacewithterrytowels—theynotonlyretainthecoldairbuttheyalsokeepthehotairout.•USEFREEZERPACKSEFFICIENTLY.Line thecoolerwith them, top,bottom,andsides,andtucksomeinthemiddle.•ATTHEPICNICSITE,KEEPTHECOOLERCLOSEDANDINTHESHADE.• IN GENERAL, DON’T LEAVE FOOD OUT LONGER THAN ANHOUR.

TheTailgatePotluck

Tailgating requires the same sort of attention to planning and food safety thatpicnickingdoes,butherearesomeadditionalconsiderationstokeepinmind.

•Ifyou’llbetransportinghotfoodinaninsulatedservingcarafe(likesouporawarmdrink),heatupthecontainerfirst:Fillitwithboilingwaterandletitsitfortenminutes,thendumpitoutbeforerefillingit.•Ifthemenuincludesgrilling,askwhoeverbringsthegrilltofunctionashost,witheveryonemeetingupatthatcar.Tomakefindingthecareasier,putoutawelcome mat by flying helium balloons of a particular color or hoisting apennantflag.• Make sure any raw food (chicken, burgers, fish) is double-wrapped or -baggedtopreventanycross-contaminatingspillageinthecooler.•Plantoarriveatleastthreehoursbeforethesportingeventifyou’regoingtobe cooking to allow plenty of time for set-up, food prep, the leisurelypartakingof yourpotluck, and clean-up.Tailgating is no fun if youhave towolfyourfooddown.•Bepreparedfortheweather.Ifit’sgoingtobecold,dressinlayersandbringacoupleofextrasweatersorjacketsjustincase.Haveabottleofsunblockinthecar;even if there isachill in theair, if it’sasunnydayyoucanendupwithsunburn.Andalwaysplanforrain;keepyourgearinthecarand,ifyouthinkyoumighttailgateoften,considergettingaportablecanopy.•Inadditiontotheirpotluckdish,askeveryonetobringtheirownchairs.• If you’re using a charcoal grill, bring a large disposable aluminumpan (orseveral)withyou.Dumptheusedcoalsinthepananddousethemwellwithwater(bringacoupleofgallonswithyou)beforebaggingthemupandputtingtheminthegarbage.

Like picnicking, your tailgate can be as involved, casual, even elegant as youwant it tobe,which ispartof thefun. Internet tailgatesupplysitesareagreatsourceof ideas,fromgrillsandcoolers totentsandtablestoflagpolesandfunstufflikemagneticandsuction-cupcoziesthatwillkeepyourdrinkfromslidingoffthehoodofyourcar.

•Mother’sDay•BRUNCH

MENU

FizzyCranberry-LemonadePunch

CitrusSaladwithSherryDressing

MiniCrabCakeswithLemonSauce

BroccoliandCheddarCrepes

SyrupyBanana-NutOvernightFrenchToast

CrustlessLeekandGruyèreQuiche

ChocolateNemesis

SorbetTerrinewithPlumCompote

ForMom’sdaywe’vemadethisbrunchmenuabitelegant—andabitindulgent.Insteadofofferingmimosas,theclassicbrunchcocktail,we’reservingasprightlycranberry-lemonadepunchthatcanbeenjoyedwithorwithoutalcohol.Minicrabcakesstartthefestivitiesoffright.Theyare

followedbyagenerousbuffetofbrunchfavorites—crepes,Frenchtoast,andquiche—aswellasarefreshingfruitsaladtobalancetherichnessoftheotherdishes.Ifyoulike,addaplateofbaconorbreakfastsausages.Finally,Momgetstopickbetweentwolusciousdesserts—adeep,darkchocolatecakeoran

eye-catchingsorbetterrine—orenjoythemboth!Afterall,it’sherday.

FIZZYCRANBERRY-LEMONADEPUNCHTOTALTIME15minutes·MAKES9cupsor12servings

4cupscranberry-juicecocktail,chilled1container(6ounces)frozenlemonadeconcentrate,thawed1bottle(1liter)plainseltzerorclubsoda,chilledicecubes(optional)1smallorange,cutinto¼-inch-thickslicesandeachslicecutinhalf

EACHSERVINGAbout 81 calories, 0g protein, 21g carbohydrate, 0g fat, 0g fiber, 0mgcholesterol,23mgsodium

Thispunchiswonderfullyversatile.It’sasatisfyingquencherasis,butyoucanalsohavevodkaanddarkrumavailable forgrown-upguests to spiketheirglasses,iftheylike.

1 In large pitcher, stir cranberry-juice cocktail and lemonade concentrate untilblended.2Stirinseltzerandicecubes,ifyoulike.Addorangeslicesandserve.

POTLUCKPREPPreparethepunchthroughstep1andtransportinacoveredcontainer,alongwithaliterofseltzerandtheorangeslices,storedinazip-tightplasticbag.Transferthepunchtoapitcheratthepotluck,addseltzer,icecubes,ifusing,andorangeslices,andstartserving.

CITRUSSALADWITHSHERRYDRESSINGTOTALTIME30minutes·MAKES12side-dishservings

SherryDressing¼cupdrysherry2tablespoonsredwinevinegar2teaspoonsDijonmustard½teaspoonsalt¼teaspooncoarselygroundblackpepper¼cupoliveoil

CitrusSalad2largeGrannySmithapples,coredandcutintopaper-thinslices4largenaveloranges2largepinkgrapefruit2buncheswatercress(4ounceseach),toughstemstrimmed

EACHSERVINGAbout109calories,2gprotein,16gcarbohydrate,5gtotalfat(1gsaturated),3g fiber, 0mg cholesterol, 127mg sodium A splash of sherry gives thisrefreshingfruitsaladanaddedlayerofcomplexity.

1Preparedressing:Inlargebowl,withwirewhisk,mixsherry,vinegar,mustard,salt,andpepper.Inthin,steadystream,whiskinoiluntilblended.2Addappleslicestodressinginbowlandtosstocoat.Cutpeelandwhitepithfromorangesandgrapefruit.Holdingorangesandgrapefruitoversmallbowltocatch juice, cut out sections from between membranes. (If you like, squeezejuicefrommembranesandreserveforanotheruse.)Addorangeandgrapefruitsectionstodressinginbowl;tosstocoat.3 Arrange watercress on platter. Spoon fruit mixture and dressing overwatercress.

POTLUCK PREP Transport apples, oranges, and grapefruit tossed with thedressing in an airtight container or zip-tight plastic bag, and the washed andtrimmedwatercressinanotherplasticbag.Bringservingplatterandtongs.Right

beforeserving,arrangewatercressonplatterandspoonfruitanddressingoverit.

MINICRABCAKESWITHLEMONSAUCEACTIVETIME25minutes·TOTALTIME40minutespluschilling

MAKES50minicrabcakes2tablespoonsbutterormargarine1smallonion,finelychopped

½redpepper,finelychopped1stalkcelery,finelychopped¼cuplightmayonnaise1tablespoonsourcream2teaspoonsgrainyDijonmustard½teaspoonfreshlygratedlemonpeel¼teaspoonsalt teaspoongroundredpepper(cayenne)1poundlumpcrabmeat,pickedover1cupfreshbreadcrumbs

(about2slicesbread)

LemonSauce¼cuplightmayonnaise¼cupsourcream1teaspoonfreshlygratedlemonpeel1tablespoonfreshlemonjuicepinchsaltpinchgroundredpepper(cayenne)EACHCRABCAKEWITHSAUCEAbout28calories,2gprotein,1gcarbohydrate,2gtotalfat(1gsaturated),0gfiber,12mgcholesterol,71mgsodiumMom is going to love these tasty little mouthfuls. The beauty is they can be preparedcompletelyaheadoftimethenputintheovenbrieflytoreheat.Besuretoarriveinplentyoftimetogetthemreheatedbeforetheotherguestsstartcoming!

1 In10-inchskillet,meltbutterovermediumheat.Addonion,redpepper,andcelery.Cook until vegetables are tender, about 10minutes, stirring frequently.Letcool.2 In largebowl,stirvegetables,mayonnaise,sourcream,mustard, lemonpeel,salt,andgroundredpepperuntilblended;stirincrabmeatandbreadcrumbsjustuntilmixed.Coverandrefrigerate30minutes.3 Meanwhile, prepare sauce: In small bowl, stir together mayonnaise, sourcream, lemonpeelandjuice,salt,andgroundredpepperuntilblended.Makesabout½cup.Coverandrefrigerateuntilreadytoserve.4Preheatovento400°F.Lightlygrease2cookiesheets.Dropleveltablespoonsofchilledcrabmixture,pressinglightly,ontopreparedcookiesheets.Bakeuntil

goldenbrown,about15minutes.5Topeachcrabcakewithabout½teaspoonlemonsauce.Servehot.

POTLUCK PREP You can prepare these up to several hours ahead andrefrigerate after baking. Transport them on their baking sheets, covered withplasticwrap,withthelemonsauceinasmallairtightcontainer;bringaservingplatter.Haveyourhostpreheattheovenforyouandpopthemintoheatthroughagain,about10minutes.Transfer thecrabcakes to theplatter, topeachwithalittledollopoflemonsauce,andsetoutforguests.

BROCCOLIANDCHEDDARCREPESACTIVETIME45minutes·TOTALTIME1hourpluschilling

MAKES12crepes

3largeeggs

cupall-purposeflour

3cupsreduced-fat(2%)milk4tablespoonsbutterormargarine,meltedteaspoonsalt

1smallredonion,sliced

2tablespoonscornstarch2packages(10ounceseach)frozenchoppedbroccoli,thawed¼teaspooncoarselygroundblackpepper1package(8ounces)shreddedsharpCheddarcheese(2cups)¼cuplooselypackedfreshparsleyleaves,chopped

EACHCREPEAbout 210, 10g protein, 13g carbohydrate, 12g total fat (6g saturated), 2gfiber,78mgcholesterol,362mgsodium

Don’tlettheideaofmakingcrepesfromscratchputyouoffpreparingthisdish. Crepes are very simple to cook and, even better, they can bemadeaheadandreheatedwhenyouneedthem.

1 In blender, combine eggs, flour, 1½ cupsmilk, 2 tablespoons butter, and½teaspoon salt. Cover and blend until smooth, scraping down sides of blenderoccasionally. Transfer batter tomedium bowl; cover and refrigerate at least 1hourorovernighttoallowflourtoabsorbliquid.

2Lightlybrush10-inchnonstickskilletwithsomemeltedbutterandheatovermediumheat 1minute.Withwirewhisk, thoroughlymixbatter toblendwell.Pour scant ¼ cup batter into skillet; tilt pan to coat bottom completely withbatter. Cook crepe until top is dry and set and underside is lightly browned,about 2 minutes. With spatula, loosen edge of crepe; turn over. Cook untilsecondsideisbrowned,30secondsto1minute.3 Slip crepe onto waxed paper. Repeat with remaining batter, brushing panlightlywithbutterbeforecookingeachcrepeandstackingcrepesbetweenlayersofwaxedpaper.Youshouldhaveatleast12crepes.Thecrepeswillkeep,tightlywrappedinplastic,inrefrigeratorupto2days.4Meanwhile,preheatovento400°F.5In12-inchnonstickskillet,heatremainingtablespoonbutterovermediumheatuntil hot. Add onion and cook until tender and beginning to brown, 6 to 8minutes,stirringoccasionally.Incup,stirtogethercornstarchandremaining1½cupsmilk.Toonioninskillet,addmilkmixture,broccoli,remaining¼teaspoonsalt,andpepper.Heattoboiling;boil1minute.Removeskilletfromheat;stirin1½cupsCheddar.6 Place crepes on surface; spreadgenerous¼ cupbroccolimixture onhalf ofeachcrepe.Startingfromsidewithbroccoli,rollupcrepesandplace,seamsidedown,inshallow2-quartglassorceramicbakingdish.Sprinklewithremaining½cupCheddar.7 Bake until cheese melts and crepes are heated through, about 15 minutes.Sprinklewithparsley.

POTLUCK PREP Depending on your host’s preference, you can eitherassemblethedishrightbeforearrivingandheatitthroughatthepotluckbeforeservingor bake it at homeand transport it to thepotluck in an insulated foodcarrier.Eitherway,bringtheparsleyinasmallzip-tightplasticbagandgarnishthecrepesrightbeforeserving.

SYRUPYBANANA-NUTOVERNIGHTFRENCHTOAST

ACTIVETIME20minutes·TOTALTIME65minutespluschillingandstanding

MAKES8main-dishservings

6tablespoonsbutterormargarine1½cupspackedbrownsugar5largeripebananas,cutdiagonallyinto½-inch-thickslices;or3to4veryripepearsorpeaches(about1½pounds),sliced;or1cupdriedcherries,cranberries,orraisins1longloaf(12ounces)FrenchorItalianbread,cutcrosswiseinto1-inch-thickslices6largeeggs2cupsmilk2teaspoonsvanillaextract

1teaspoongroundcinnamon½cupslicedalmondsorcoarselychoppedwalnutsorpecans

EACHSERVINGAbout 570 calories, 13g protein, 89g carbohydrate, 20g total fat (11gsaturated),5gfiber,191mgcholesterol,465mgsodium

Thisistheperfectdishforthehosttoassigntoherself.Putittogetherthenightbefore,thenpopitintotheovenbeforeguestsstartarriving.

1 In microwave-safe small bowl, heat butter in microwave oven on High 1minute or until melted. Stir brown sugar into butter until moistened. Withfingertips,presssugarmixtureoverbottomof13"by9"bakingdish.(It’sfineifmixturedoesnotcoverbottom.)Spreadfreshordriedfruitoversugarmixture;

topwithbreadslices.2 In large bowl, with wire whisk, beat eggs; whisk in milk, vanilla, andcinnamon.Slowlypourmilkmixtureoverbread;pressbreaddowntoabsorbeggmixture. Sprinklewith nuts.Coverwith plasticwrap and refrigerate at least 2hoursorovernight.3 Preheat oven to 350°F. Remove plastic wrap from baking dish. Bake untilbread is golden brown and knife inserted in center comes out clean, 45 to 50minutes.Letstand10minutesbeforeserving.

POTLUCKPREPBakerightbefore leaving.Coverwithfoiland transport inaninsulatedfoodcarrier.Don’tallowbakingdishtostandbeforeputtingitinthecarrier;itwilllosetoomuchheat.

CRUSTLESSLEEKANDGRUYÈREQUICHEACTIVETIME20minutes·TOTALTIME50minutes·MAKES8main-

dishservings

1poundleeks(about3medium)

1tablespoonoliveoil½teaspoonsalt

6largeeggs2½cupswholemilk

1tablespooncornstarch¼teaspooncoarselygroundblackpepper4ouncesGruyèrecheese,shredded(1cup)

EACHSERVINGAbout195calories,12gprotein,8gcarbohydrate,13gtotalfat(6gsaturated),1gfiber,185mgcholesterol,280mgsodium

Aquichewithoutacrust?Don’tworry—thedelicatecustard is so smoothandtasty,you’llnevermissthepastry.

1Preheatoven to350°F.Grease10-inchquichedishor9½-inchdeep-dishpieplate.2 Cut off roots and trim dark green tops from leeks.Discard any tough outerleaves.Cuteachleeklengthwiseinhalf,thencrosswiseinto¼-inch-thickslices.Rinse leeks thoroughly in large bowl of coldwater, swishing to remove sand.Withhands,transferleekstocolandertodrain,leavingsandinbottomofbowl.

Repeatprocess,changingwaterseveral times,untilallsandis removed.Shakecolanderseveraltimestoremoveexcesswaterfromleeks.3In12-inchnonstickskillet,heatoilovermediumheat1minute.Addleeksand¼ teaspoon salt; cook until leeks are tender and browned, 12 to 14 minutes,stirringfrequently.Transferleekstopreparedquichedishandspreadevenly.4Meanwhile, inbowl,withwirewhisk,beateggs,milk,cornstarch,remaining½teaspoonsalt,andpepperuntilwellblended.Poureggmixtureoverleeksindish.SprinklewithGruyère.5Bakequicheuntilknifeinsertedincentercomesoutclean,30to35minutes.Coolonwirerackfor5minutes.

POTLUCKPREPBakerightbeforeleaving.Removefromoven;covertightlywithfoil.Transportinaninsulatedfoodcarrier.

CHOCOLATENEMESISACTIVETIME35minutes·TOTALTIME65minutespluscoolingand

chillingMAKES16servings

½cupwater1cupsugar1poundgood-qualitybittersweetchocolate,chopped1cupunsaltedbutter(2sticks),cutup7largeeggs,atroomtemperaturesoftlywhippedcreamorcrèmefra chefreshraspberriesforgarnish

EACHSERVINGAbout345calories,5gprotein,22gcarbohydrate,27gtotalfat(15gsaturatedfat),1gfiber,125mgcholesterol,45mgsodium

Thiscakeischocolateheaven.

1Preheatovento325°F.Greasebottomandsideof9-inchspringformpan.Linebottomofpanwithparchmentpaper.Dust sidesofpanwith flour.Setpanonwidesheetofheavy-dutyfoilandtightlywrapfoilupoutsideofpantopreventwaterfromseepinginduringbaking.2In4-quartsaucepan,heatwaterand½cupsugarovermedium-highheatuntilsugar completely dissolves, stirring occasionally. Add chocolate and butter tomixture in saucepan; stir constantlyuntilmelted.Removepan fromheat; coolchocolatemixtureslightly,about30minutes.3Meanwhile,inlargebowl,withmixeronhighspeed,beateggswithremaining½cupsugaruntilmixturethickensandtriplesinvolume,6to8minutes.Withrubber spatula, foldwarmchocolatemixture intoeggmixtureuntil completelyblended.4Pourbatterintopreparedspringformpan;placeinlarge(17"by11½")roastingpanandsetonovenrack.Pourenoughboilingwaterintoroastingpantocome

halfwayupsideofspringformpan.5 Bake cake until edge begins to set and a thin crust forms on top, 30 to 35minutes.Carefully remove springformpan fromwater bath and place onwirerack.Coolcaketoroomtemperature.Coverandrefrigerateovernight.6About30minutesbeforeserving,runsharpknifearoundedgeofpantoloosencake; remove foil and side of pan. Invert cake onto waxed paper; peel offparchment.Turncakerightsideupontoplatter.Servewithwhippedcreamandberries.

POTLUCKPREPPreparecakethedaybefore;transportinitsspringformpan,alongwithaservingplate,theberries,andwhippedcreamorcrèmefra cheinanairtightcontainer.Atpotluck,removecakeasinstructedinstep6,cutintoslices,and,rightbeforeserving,setoutberriesandwhippedcreamsoguestscanservethemselves.

SORBETTERRINEWITHPLUMCOMPOTETOTALTIME35minutesplusfreezing·MAKES12servings

SorbetTerrine

1pintmangosorbet

cupamaretticookiecrumbs1pintchocolate-chipicecream1pintraspberrysorbet

PlumCompote1½poundsripeplums(about6),pittedandcutintowedges¼cupsugar1tablespoonfreshlemonjuice

EACHSERVINGTERRINEAbout170calories,2gprotein,32gcarbohydrate,4gtotalfat(2gsaturated),1gfiber,8mgcholesterol,20mgsodium

TheicyfruitflavorsofthisbeautifulfrozendessertareadeliciousfoiltotheindulgentrichnessofChocolateNemesis.

1 Prepare terrine:Removemango sorbet from freezer; let stand10minutes tosoftenslightly.2Meanwhile, line 8½" by 4¼"metal loaf panwith plasticwrap, lettingwrapextend over sides and ends. Spreadmango sorbet in prepared pan in an evenlayer.Sprinklewithhalfofcookiecrumbs.Freezeuntilsorbetisfirm,about30minutes.

3Repeatwith softened ice creamand remaining cookie crumbs; returnpan tofreezerforabout30minutes.4Topwithsoftenedraspberrysorbet,thenwrapterrinewithplasticwrap;freezeovernight.5.Meanwhile, prepare compote: In food processor with knife blade attached,pulseplumsuntilchopped.In3-quartsaucepan,combineplumsandsugar;heattoboilingoverhighheat,stirring.Reduceheattomedium-lowandsimmeruntilplumssoftenandsaucethickens,about20minutes,stirringoften.Stirinlemonjuice.Coverand refrigerateat least2hoursorup to1week.Makesabout1¾cups.6Toserve,unwrapterrineandinvertontoplatter;discardplastic.Withkniferununderhotwater,sliceterrine.Servewithcompote.

EACHTABLESPOONCOMPOTEAbout 20 calories, 0g protein, 5g carbohydrate, 0g fat, 0g fiber, 0mgcholesterol,0mgsodium

POTLUCK PREP To avoid any disastrous melting, this recipe should bepreparedbythehostorassignedtoaguestwholiveswithintenminutesofthepotluck. Prepare terrine and compote several days before. Transport terrine inloaf pan set in ice in a cooler and the compote in an airtight container; bringservingplatterandsmallservingdishforcompote.Keepterrineinfreezeruntilservingtime.Rightbeforeserving,unmoldandsliceasdirectedinstep6.

•Potluck•PATIOPARTY

MENU

SimpleSangria

ChickenandBeefSaté

Three-BeanandCornSalad

ShrimpwithAsianBarbecueSauce

SpicedKielbasaandSummerFruitKabobs

ScallopandCherryTomatoSkewers

GrasshopperCake

Makeyourinauguralbarbecueapotluck!Kabobsarethethemehere.Askyourgueststobringtheircontributionsalreadyskeweredandgrillready,withthebastingordippingsauceinasmallcontainer.Theshrimpskewersare

servedoverabedofromaine;foryourotherkabobofferings,preparealargeplatterofrice(basmatiorjasminericewouldbeanicechoice)andservethekabobsmoundedaroundit(minustheskewers)soyourdinerscantakewhattheylike.OurThree-BeanandCornSaladroundsoutthemeal.Thefruit-filledsangriaannouncesthatsummerishere,andGrasshopperCake,a

deliciouscombinationofmintandchocolate,endsthemealonarefreshingnote.

SIMPLESANGRIATOTALTIME10minutespluschilling·MAKES12servings1bottle(1½

liters)redwine

1½cupsfreshorangejuicecupbrandy cupsugar2nectarines,pittedandcutintowedges

1orange,cutinhalf,thensliced

1lemon,sliced1Kirby(pickling)cucumber,sliced

3cupsseltzerorclubsoda,chilled

icecubes

EACHSERVINGAbout 160 calories, 1g protein, 16g carbohydrate, 0g fat, 1g fiber, 0mgcholesterol,20mgsodiumBesuretoladleapieceoffruitortwointoeachcupasyouserveit.

1 In 3-to 4-quart pitcher, combine wine, orange juice, brandy, and sugar; stiruntilsugardissolves.2Stir infruitandcucumber.Coverandrefrigerateuntilwellchilled,at least3hoursorovernight.3Toserve,stirseltzerintopitcher.Fillglasseswithiceandpoursangria.

POTLUCKPREPPreparetherecipethroughstep2inadvanceenoughtoallowproperchilling.Transportinacoveredpitcher,alongwithaliterbottleofseltzer.Addseltzerrightbeforeserving.

CHICKENANDBEEFSATÉACTIVETIME45minutes·TOTALTIME1hourplusmarinating


Saté1poundchicken-breastcutlets1(1-inch-thick)bonelessbeeftopsirloinsteak(about1¼pounds)2largelimes¼cupsoysauce1tablespoongrated,peeledfreshginger2teaspoonssugar2garliccloves,crushedwithgarlicpress24(10-inch)woodenskewers


Saté is the perfect appetizer for a kabob-themed get-together. The thinlysliced chicken and beef get nice and charry over the fire, and theaccompanyingrelishandpeanutsauceprovideevenmoreflavor.

1Preparesaté:slicechickencutletslengthwiseinto¾-inch-widestrips;placeinmediumbowl.2Holdingknifealmostparalleltocuttingsurface,slicesteakcrosswiseintothinstrips;placeinanotherbowl.3Fromlimes,grate2teaspoonspeelandsqueeze2tablespoonsjuice.4Insmallbowl,withfork,mixlimepeelandjuice,soysauce,ginger,sugar,andgarlic. Stir half of soy-sauce mixture into chicken. Stir remaining soy-saucemixtureintobeef.Coverandrefrigeratebothbowls30minutestomarinate.5 Soak wooden skewers in water 20 minutes.Meanwhile, prepare CucumberRelish: Inmediumbowl,with spoon,mix cucumbers, vinegar, onion, oil, andcrushedredpepper.Makesabout2½cups.

6Preparepeanut sauce: Inmediumbowl,withwirewhisk,mixpeanutbutter,hotwater, vinegar, soy sauce,molasses, and crushed red pepper until smooth.Makesabout cup.7 Thread chicken strips and beef strips separately on wooden skewers,accordion-style.8Prepareoutdoorgrillfordirectgrillingovermediumheat.9 Place skewers on hot grill rack and grill until just cooked through, 3 to 7minutes,turningonce.10ServeskewerswithSpicyPeanutSauceandCucumberRelish.

CucumberRelish4mediumKirby(pickling)cucumbers(4ounceseach),diced¼cupseasonedricevinegar2tablespoonsdicedredonion1tablespoonvegetableoil¼teaspooncrushedredpepper

EACH¼CUPRELISHAbout30calories,0gprotein,4gcarbohydrate,1gtotalfat(0gsaturated),0gfiber,0mgcholesterol,160mgsodium

SpicyPeanutSauce¼cupcreamypeanutbutter¼cupveryhotwater4teaspoonsseasonedricevinegar1tablespoonsoysauce1tablespoonlight(mild)molassesteaspooncrushedredpepper

EACHTABLESPOONSAUCEAbout 45 calories, 2g protein, 3g carbohydrate, 3g total fat (1g saturated),0.5gfiber,0mgcholesterol,170mgsodium

POTLUCKPREPTransportthreadedskewers,readyforthegrill,inacoolerinzip-tight plastic bags, one for the chicken skewers, one for the beef skewers.(Youmightwanttodoublebagthemtopreventanyleaks.)Transportrelishandpeanutsauceinseparateairtightcontainers.Alsobringaservingplatterthatwillaccommodatecookedskewers,plusservingbowlsforrelishandsauce.

THREE-BEANANDCORNSALADTOTALTIME35minutespluschilling·MAKES7cupsor12side-dish

servings1¾teaspoonssalt

12ouncesgreenand/orwaxbeans, trimmedandcut into1-inchpieces1smallshallot, finelychopped¼cupoliveoil3tablespoonsfreshlimejuice(from2limes)2tablespoonswhitewinevinegar2tablespoonshoney1tablespoonchoppedfreshtarragonleaves

1tablespoonDijonmustard¼teaspoonblackpepper1 can (15 to 19 ounces) red kidney beans, rinsed anddrained 1 can (15 to 19 ounces) cannellini beans,rinsedanddrained1 cupsfreshcornkernels(from3to4ears)1mediumredpepper,cutinto½-inchpieces

EACHSERVINGAbout160calories,5gprotein,24gcarbohydrate,5gtotalfat(1gsaturated),6gfiber,0mgcholesterol,315mgsodiumThisisatastytwistonbeansalad,adding tender-crisp green beans and summer-fresh corn, tossed with avibrantdressingoflimejuice,Dijon,honey,andtarragon.

1In2-quartsaucepan,heat1inchwaterwith1teaspoonsalttoboilingoverhighheat. Add green beans; heat to boiling. Reduce heat to medium-low; simmeruntilbeansaretender-crisp,about5minutes.2While green beans are cooking, prepare dressing: In small bowl, with wirewhisk,mixshallot,oil,limejuice,vinegar,honey,tarragon,mustard,remaining¾teaspoonsalt,andblackpepperuntilblended.3Draingreenbeans.Rinsewithcoldrunningwatertostopcooking;drainagain.Transferbeanstolargeservingbowl.Addcannedbeans,corn,andredpeppertobowl.4Adddressingtobeanmixture;tossuntilevenlycoated.Coverandrefrigerateatleast1hourtoblendflavorsorupto8hours.

POTLUCK PREP Prepare in advance for proper chilling. Transport in acoveredservingbowl.

SHRIMPWITHASIANBARBECUESAUCETOTALTIME20minutes·MAKES4main-dishservings

cuphoisinsauce

3tablespoonsketchup1½teaspoonsgrated,peeledfreshginger¼teaspoonChinesefive-spicepowder2tablespoonsricevinegar

2tablespoonswater1¼poundslargeshrimp,shelledanddeveinedwithtailpartofshellleftonifyoulike4(10-to12-inch)skewersromainelettuceleaves


Hoisin sauce is tasty on its own, but here its flavor is enhancedwith theadditionoffreshgingerandfive-spicepowder.Ifusingwoodenorbambooskewers,soaktheminwateratleast20minutesfirst.

1 In small bowl, stir hoisin sauce, ketchup, ginger, five-spice powder, and 1tablespoonvinegar tomakebarbecue sauce.Remove¼cupbarbecue sauce toramekin;stirinwaterandremaining1tablespoonvinegarandreservetouseasdippingsauce.2 Thread shrimp tightly on skewers. Brush shrimpwith some barbecue saucefrombowl.3Lightlygreasegrillrack.Prepareoutdoorgrillfordirectgrillingovermedium

heat.4Placeshrimponhotgrillrackandcook2minutes.Brushwithsomebarbecuesauce;turnandbrushwithremainingsaucefrombowlandgrilluntilshrimpturnopaquethroughout,1to2minuteslonger.5 Arrange romaine on platter. Serve shrimp on skewers over romaine withreserveddippingsauce.

POTLUCKPREPTransportthreadedskewers,readyforthegrill,inacoolerinazip-tightplasticbag(youmightwanttodoublebagtopreventanyleaking)andthetwosaucesinairtightcontainers.Separatetheromaineintoleaves,wash,patdry, and place in a plastic bag.Also bring a serving platter and small servingbowlforthedippingsauce.

SPICEDKIELBASAANDSUMMERFRUITKABOBS

ACTIVETIME10minutes·TOTALTIME16minutesMAKES4to6main-dishservings

1package(16ounces)lightkielbasaorothersmokedsausage,cutinto1-inchchunks3apricots,pittedandcutintoquarters2ripeplumsorpeaches,pittedandcutinto1-inchchunks4to6(10-inch)metalskewers3tablespoonssweetorangemarmalade

1tablespoonChinesefive-spicepowder

EACHSERVINGAbout340calories,17gprotein,22gcarbohydrate,22gfat(8gsaturated),2gfiber,76mgcholesterol,1,032mgsodium

Ifyouhaven’ttriedfruitonthegrill,you’reinforatreat.Theheatofthefirecaramelizesthenaturalsugarsintheapricotsandplums,makingthemaperfectpartnerfortherichsmokytasteofthesausage.

1Alternatelythreadkielbasa,apricots,andplumsontoskewers.Incup,combinemarmaladeandfive-spicepowder.2Prepareoutdoorgrillforcovereddirectgrillingovermediumheat.3Placeskewersonhotgrillrack.Covergrillandcookuntilkielbasabrownsandfruitcharsslightly,about5minutes,turningskewersoccasionally.Uncovergrill.Brush marmalade mixture all over kielbasa and fruit. Cook 1 to 2 minuteslonger,turningoccasionally.

POTLUCKPREPTransportthreadedskewers,readyforthegrill,inacoolerinazip-tightplasticbagandthemarmaladeglazeinasmallairtightcontainer.

SCALLOPANDCHERRYTOMATOSKEWERSTOTALTIME25minutes·MAKES4main-dishservings

8(8-inch)woodenskewers1lemon2tablespoonsoliveoil

2tablespoonsDijonmustard

teaspoonsalt

24cherrytomatoes16largeseascallops(1¼pounds)


Keepacloseeyeonthescallopsastheycook.Removefromgrillassoonasthey’reopaqueallthewaythroughorthey’llbecomerubbery.

1Soakskewersinhotwateratleast20minutes.2Meanwhile, from lemon, grate 1½ teaspoons peel and squeeze 1 tablespoonjuice. In small bowl, whisk lemon peel and juice, oil, mustard, and salt untilblended;setaside.3Thread3 tomatoesand2 scallopsalternatelyoneach skewer,beginningandendingwithtomatoes.4Prepareoutdoorgrillfordirectgrillingovermediumheat.5Brushscallopsand tomatoeswithhalfofmustardmixture;placeonhotgrillrack.Cook7to9minutes,turningseveraltimes.Brushwithremainingmustard

mixture and cook until scallops just turn opaque throughout, about 5minuteslonger.

POTLUCKPREPTransportthreadedskewers,readyforthegrill,inacoolerinazip-tightplasticbagandthemustardglazeinasmallairtightcontainer.

GRASSHOPPERCAKEACTIVETIME50minutes·TOTALTIME65minutespluscooling·

MAKES12servings

1cupall-purposeflour½cupunsweetenedcocoa¼teaspoonsalt½cupbutterormargarine(1stick),softened1¼cupsplus1tablespoonsugar

3largeeggs20crèmedementhethinmints(from4.67-ouncepackage)1½cupsheavyorwhippingcream


This icebox cakewillhaveguests clamoring for the recipe.Cold from therefrigerator, it will cool and refresh with its light whipped cream fillingspikedwiththeunexpectedadditionofmint.

1Preheatovento350°F.Grease15½"by10½"jelly-rollpan; linewithwaxedpaper.Onanothersheetofwaxedpaper,combineflour,cocoa,andsalt.2 In large bowl,withmixer on low speed, beat butter and1¼cups sugar justuntil blended. Increase speed to high; beat until mixture is light and creamy,about 3minutes, frequently scraping down bowl with rubber spatula. Reducespeedtolow;addeggs,1atatime,beatingwellaftereachaddition.Addflourmixture;beatjustuntilcombined,occasionallyscrapingbowl.3Pourbatterintopreparedpanandspreadevenly.Bakeuntiltoothpickinsertedin center comes out clean, 15 to 18minutes.Cool cake completely in pan on

wirerack,about40minutes.4 Meanwhile, with vegetable peeler, shave a long side of each thin mintlengthwise to equal½cupcurls. (Youcanonly shaveabouthalfof eachmintbefore itbreaks.)Reservecurls forsprinklingon topofassembledcake.Chopbrokenpiecesandsetasideforuseinfilling(youwillhaveabout cupchoppedmints).5Withsmallknife,loosencakesidesfromwaxedpaper;invertcakeontocuttingboard.Carefullyremovewaxedpaper.Withsharpknife,trim¼inchfromeachside of cake. Cut cake crosswise into 3 equal rectangles (about 9½" by 4½"each).6 Inmediumbowl,withmixeronmediumspeed,beatcreamandremaining1tablespoonsugaruntilstiffpeaksform.Withrubberspatula,gentlyfoldchoppedmintsintowhippedcream.7 Place 1 cake rectangle on serving plate; topwith 1 generous cupwhipped-creammixtureandspreadevenly.Repeat2timeswithremainingcakeandcreammixture.Sprinkletopwithreservedmintcurls.Coverandrefrigeratecakeifnotservingrightaway.

POTLUCK PREP Transport cake in cake carrier. If traveling any distance,carryinacooler.Keeprefrigerateduntiltimetoserve.

•FamilyReunion•PICNIC

MENU

TortillaSpirals

StuffedEggs

BlackBeanDip

CampfireCornwithHerbButter

SweetandTangyBarbecueChicken

BrisketwithChunkyBarbecueSauce

RibsSupreme

CreamyCucumber-DillSalad

AntipastoSalad

ChunkyGreekSalad

S'moreBars

PeanutButterandJellyBars

Thispicnicintheparkpullsoutallthestopsforagalagatheringoftheextendedfamily.Tofeedyourcrowd,weofferadiverseselectionof

appetizerstoquellanyhungerpainswhilethegrillsaregettingfiredup,aswellasayummychoiceofsidesalads.S’moresBarsandPB&JBarsofferasweetfinishforkidsandgrown-upsalike.Fortipsonplanning,seeWhen

YourPotluckisaPicnic.

TORTILLASPIRALSTOTALTIME35minutespluschilling·MAKES144spirals

SmokedSalmonFilling1½packages(8ounceseach)creamcheese,softened4ouncesthinlyslicedsmokedsalmon,chopped3tablespoonscapers,drainedandchopped¼cuplooselypackedfreshdill,chopped

DriedTomatoFilling1package(8ounces)creamcheese,softened10driedtomatohalves,packedinherb-seasonedoliveoil,drainedandchopped1container(5.2ounces)spreadablecheesewithpeppercuppackedfreshbasilleaves,chopped

8(10-inch)flourtortillas

Yougettwoforonewiththisrecipe—twodifferentfillingsfortwoflavorsofspirals—smokedsalmonanddriedtomato.

1 Prepare Smoked Salmon Filling: In medium bowl, with spoon, mix creamcheese,smokedsalmon,capers,anddilluntilblended.2PrepareDriedTomatoFilling:Inmediumbowl,combinecreamcheese,driedtomatoes,spreadablecheese,andbasiluntilblended.3 Spread each of the fillings evenly over 4 tortillas (4 with salmon, 4 withtomato).Rolleachtortillauptightly,jelly-rollfashion.Wrapeachrollinplasticwrapandrefrigerateuntilfirmenoughtoslice,atleast4hoursorovernight.4 To serve, unwrap plastic around tortilla rolls and trim ends. Cut rolls intoslightlylessthan½-inch-thickslices.

POTLUCK PREP Prepare far enough in advance to allow time for properchilling. You can either slice spirals at home and arrange them in a large

rectangular glass dish, separating each layer with waxed paper, then transferthem to serving plates at the picnic, or transport the wrapped tortillas to thepicnicalongwithacuttingboardandknifeandslice them there,whichever ismoreconvenient.Ineithercase,transportspiralsinacooler.

EACHSLICEWITHSALMONFILLINGAbout85calories,3gprotein,6gcarbohydrate,5gtotalfat(3gsaturated),0gfiber,15mgcholesterol,155mgsodium

EACHSLICEWITHTOMATOFILLINGAbout85calories,3gprotein,7gcarbohydrate,5gtotalfat(3gsaturated),0gfiber,13mgcholesterol,155mgsodium

STUFFEDEGGSACTIVETIME30minutes·TOTALTIME10minutesplusstanding

MAKES12stuffedeggs

6largeeggs¼cupmayonnaise

1tablespoonmilk

teaspoonsalt

EACHSTUFFEDEGGAbout72calories,3gprotein,0gcarbohydrate,6gtotalfat(1gsaturated),0gfiber,109mgcholesterol,82mgsodium

This is such a fun recipe—prepare all of one kind or get inspired andprepareavarietyoffillings.

1In3-quartsaucepan,placeeggsandenoughcoldwatertocoverbyatleast1inch; heat to boiling over high heat. Immediately remove saucepan from heatandcover tightly; let stand15minutes.Pouroffhotwater and runcoldwaterovereggstocool.Peeleggs.2Sliceeggslengthwiseinhalf.Gentlyremoveyolksandplaceinmediumbowl;with fork, finely mash yolks. Stir in mayonnaise, milk, and salt until evenlyblended. Egg-yolk mixture and egg whites can be covered separately andrefrigeratedupto24hours.3Placeeggwhitesinjelly-rollpanlinedwithpapertowels(topreventeggsfromrolling).Spoonegg-yolkmixtureintopastrybagfittedwithstartiporzip-tightplasticbagwithonecorner cutoff.Pipeabout1 tablespoonyolkmixture into

eachegg-whitehalf,orsimplyspoonmixture.Covereggsandrefrigerateuntilthoroughlychilled,atleast1hourandupto4hours.

Bacon-HorseradishStuffedEggs

Prepareasdirected,left,butadd2tablespoonscrumbledcrisp-cookedbaconand1tablespoonbottledwhitehorseradishtoyolkmixture.Ifnotservingrightaway,sprinkle crumbled bacon on top of stuffed eggs instead of adding to yolkmixture.


DriedTomato–CaperStuffedEggs

Prepare asdirected, left, but add1 tablespoonplus2 teaspoons choppeddriedtomatoes packed in herb-seasoned olive oil, 1 tablespoon plus 2 teaspoonschoppeddrainedcapers,and teaspooncoarselygroundblackpepper toyolkmixture.


Lemon-BasilStuffedEggs

Prepareasdirected, left,butadd1 tablespoonchoppedfreshbasil,¼teaspoongrated lemon peel, and ¼ teaspoon coarsely ground black pepper to yolkmixture.


Pimiento-StuddedStuffedEggs

Prepareasdirected,left,butadd2tablespoonschoppedpimientos,2teaspoonsDijonmustard,and¼teaspoongroundredpepper(cayenne)toyolkmixture.


POTLUCKPREP If you’re a stuffed-egg lover, we suggest you invest in adeviled egg carrier. They’rewidely available and come in a variety of styles.Whattheydoisallowyoutotransportyourstuffedeggsinacoveredcontainerdesignedtokeeptheeggsfromrollingover.Setthecarrieronfreezerpacksinacoolertotransportandbringplates(deviledeggtrays,preferably)forserving.

BLACKBEANDIPACTIVETIME5minutes·TOTALTIME8minutespluschilling·MAKES

2cups

4garliccloves,peeled1can(15to19ounces)blackbeans,rinsedanddrained2tablespoonstomatopaste

2tablespoonsoliveoil4½teaspoonsfreshlimejuice

1tablespoonwater½teaspoongroundcumin½teaspoongroundcoriander¼teaspoonsaltteaspoongroundred

pepper(cayenne)tortillachips

EACHTABLESPOONAbout18calories,1gprotein,2gcarbohydrate,1gtotalfat(0gsaturated),1gfiber,0mgcholesterol,50mgsodium

Whypurchasebeandipwhenit’ssofastandeasytomake?Youcanscalethisrecipeupasmuchasyouneedtoforthenumberofguestsyou’llhavecoming.

1 In1-quart saucepan,heat2cupswater toboilingoverhighheat.Addgarlicandcook3minutestoblanch;drain.2 In food processor with knife blade attached, combine garlic, beans, tomatopaste,oil,limejuice,1tablespoonwater,cumin,coriander,salt,andgroundred

pepper.Processuntilsmooth.3Transfertoairtightcontainer;coverandrefrigerateupto4hours.Servewithtortillachips.

POTLUCKPREPTransport in a cooler in anairtight container, alongwith aservingbowl,chips,andabowlorbasketforthechips.

CAMPFIRECORNWITHHERBBUTTERACTIVETIME:15minutesplussoaking·TOTALTIME25minutes

MAKES12side-dishservings

12mediumearscorn,withhusksandsilk12(8-inch)pieceskitchentwine2mediumshallots,minced6tablespoonsbutterormargarine,softened4tablespoonsmincedfreshparsley2teaspoonsmincedfreshtarragon2teaspoonsfreshlygratedlemonpeel

1teaspoonsalt2¼teaspoonsgroundblackpepperlimewedges(optional)


Leavingthehusksonwhenroastingcornpreventsthedelicatekernelsfromdryingout.

1Prepareoutdoorgrillfordirectgrillingovermediumheat.2Gentlypullhusksthree-fourthsofwaydownoneachearofcorn;removesilk.In largekettle,placekitchen twineandcornwithhusks.Addenoughwater tocover;letsoakforat least15minutes.(Soakinginwaterhelpskeephusksandtwinefromburningongrill.)3Meanwhile, in small bowl, stir shallot, butter, parsley, tarragon, lemon peel,salt,andpepper.Letstandat roomtemperatureup to20minutesor refrigerateovernight,ifyoulike.4Removecornandtwinefromwater;drainwell.Withpastrybrush,brusheach

earwithsomebuttermixture.Pullhusksbackupand,withtwine,tiethemattopofears.5Placecornonhotgrillrackovermediumheat.Grill,turningoccasionally,untilhusks arebrownanddryandkernels are tender, 20 to30minutes.Servewithlimewedges,ifyoulike.

POTLUCKPREPPrepareherbbutter thenightbefore theparty; transfer toasmallairtightcontainerandrefrigerate.Soakandgrillthecornattheparty.

SWEETANDTANGYBARBECUECHICKENACTIVETIME15minutes·TOTALTIME1hour30minutes·MAKES12

servingsOven-SteamedChicken

3chickens(4poundseach),eachcutintoquarters,skinremovedifyoulike1½teaspoonssalt2lemons,cutintowedges1largeonion(12ounces),cutintowedges

SweetandTangyBarbecueSauce

1tablespoonoliveoil

1largeonion(12ounces),chopped3garliccloves,crushedwithgarlicpress¼cupchilipowder1can(28ounces)tomatopuree1jar(12ounces)apricotpreserves½cupcidervinegar3tablespoonsspicybrownmustard2tablespoonsWorcestershiresauce1teaspoonsalt

EACHSERVINGBARBECUECHICKENAbout315calories,44gprotein,6gcarbohydrate,12gtotalfat(3gsaturated),0g fiber, 135mg cholesterol, 540mg sodium This bold-flavored barbecuesaucecanstanduptomostanythingyouchoosetoslatheritwith—ribs,brisket,chops.

1 Prepare chicken: Preheat oven to 425°F. Arrange chicken quarters in largeroasting pan (17" by 11½"), overlapping pieces if necessary. Sprinkle chickenwith salt; top with lemon and onion wedges. Cover roasting pan tightly withheavy-dutyfoil.Oven-steamuntiljuicesrunclearwhenthickestpartofchickenispiercedwithtipofknife,about1hourand15minutes, turningchickenoverhalfwaythroughbakingtimetoensureevencooking.Discardlemonsandonion.Refrigeratebrothforuseanotherday.Transferchickentolargeplatter;coverandrefrigerateuntilcompletelycold,atleast2hoursanduptoovernight.2 Meanwhile, prepare barbecue sauce: In5-to 6-quart saucepot, heat oil overmediumheatuntilhot.(Donotuseasmallerpan;saucebubblesupandsplattersduring cooking—the deeper the pot, the better.)Add chopped onion and cook

untiltenderandgolden,about10minutes,stirringoccasionally.Addgarlicandchili powder; cook 1 minute. Remove saucepot from heat; carefully stir intomatopuree,apricotpreserves,vinegar,mustard,Worcestershiresauce,andsalt.Heatsaucetoboilingovermedium-lowheat;cook,partiallycovered,10minutestothickenslightly,stirringoccasionally.3Transfer sauce to bowl; cover and refrigerate if not using right away.Saucewillkeepupto1weekinrefrigeratororupto2monthsinfreezer.Makesabout6cups.4Prepareoutdoorgrillforcovereddirectgrillingovermediumheat.5 Place chicken on hot grill rack; cover grill and cook 10 minutes, turningchickenoveronce.Reserve3cupsbarbecuesaucetoservewithgrilledchicken.Cookchicken,turningoveroccasionallyandfrequentlybrushingwithremainingbarbecuesauce,until chicken isheated throughandsauce isbrowned,5 to10minuteslonger.Ifnecessary,heatreservedbarbecuesaucetoservewithchicken.

POTLUCK PREP Prepare far enough in advance to allow time for properchilling; topreventany foodsafety issues, thechickenneeds tobecompletelycoldbeforeyoupackitforthepicnic.Transportitinacoolerinlargezip-tightplastic bags or a large covered rectangular glass dish. If you plan to servebarbecue sauce on the side with the chicken, heat it to boiling right beforeleavingandtransportitinthermosbottles.Bringabowltopoursomeofitintoforbasting,alongwithabastingbrush,andaservingbowlfortheremainder.If

you transport the chicken in bags, also bring a large serving platter for thefinishedchicken.

BRISKETWITHCHUNKYBARBECUESAUCEACTIVETIME35minutes·TOTALTIME4hours·MAKES12servings

Brisket1beefbrisket(4½pounds),welltrimmed1mediumonion,cutintoquarters1largecarrot,peeledandcutinto1½-inchpieces1bayleaf1teaspoonwholeblackpeppercorns¼teaspoonwholeallspiceberries

EACHSERVINGWITHOUTSAUCEAbout241calories,26gprotein,6gcarbohydrate,11gtotalfat(4gsaturated),1gfiber,81mgcholesterol,174mgsodiumYoucanserveyourbrisketsliced,forpeopletopileontotheirplates,aswesuggesthere,oryoucanchopthebrisketupandpileitontobunsforbrisketsandwiches.

1 Prepare brisket: In 8-quartDutchoven, place brisket, onionquarters, carrot,bay leaf, peppercorns, and allspice. Add enough water to cover and heat toboiling over high heat. Reduce heat; cover and simmer until meat is tender,about3hours.2Meanwhile,preparebarbecuesauce:In12-inchskillet,heatoilovermediumheat until hot. Add chopped onion and cook until tender, about 10 minutes,stirringoccasionally.Addgarlicandgingerandcook1minute,stirring.Stir incumin. Stir in tomatoes and their puree, chili sauce, vinegar, brown sugar,molasses, and dry mustard; heat to boiling over high heat. Reduce heat tomedium-high;cook5minutes,stirringoccasionally.Incup,mixcornstarchandwater until blended. Stir mixture into sauce and cook until sauce boils andthickens, 1 to 2minutes longer.Cover and refrigerate if not using right away.Makesabout4cups.3Whenbrisketisdone,transfertolargeplatter.Coverandrefrigerateuntilreadytoserve.4Prepareoutdoorgrillforcovereddirectgrillingovermediumheat.

5Placebrisketonhotgrill rack,cover,andcook10minutes.Turnbrisketandcook5minuteslonger.Spoon1cupbarbecuesauceontopofbrisketandcookuntilbrisketisheatedthrough,about5minuteslonger.(Donotturnbrisketaftertoppingwithsauce.)Transferbriskettocuttingboard.6Toserve, slicebrisket thinlyacross thegrain, transfer to servingplatter, andservewithsauce.

ChunkyBarbecueSauce

1tablespoonvegetableoil

1largeonion(12ounces),chopped3garliccloves,minced2tablespoonsminced,peeledfreshginger1teaspoongroundcumin1can(14½ounces)tomatoesinpuree,chopped,pureereserved1bottle(12ounces)chilisaucecupcidervinegar2tablespoonsbrownsugar

2tablespoonslight(mild)molasses2teaspoonsdrymustard1tablespooncornstarch2tablespoonswater

EACH¼CUPSAUCEAbout61calories,1gprotein,13gcarbohydrate,1gtotalfat(0gsaturated),1gfiber, 0mg cholesterol, 328mg sodium POTLUCK PREP Transportprecooked brisket in a cooler, wrapped in foil or in a zip-tight plastic bag.Heatbarbecuesaucetoboilingrightbeforeleavingandtransport in thermosbottles.Bringabowltopoursomesauceinforbasting,aswellasabastingbrush,andaservingbowlfortheremainder.Ifyou’renotatsomeone’shome,bringacuttingboardandchef’sknife,aswellasaservingplatter.

RIBSSUPREMEACTIVETIME15minutes·TOTALTIME1hour30minutes·MAKES6

servings

Oven-SteamedRibs4teaspoonsgrated,peeledfreshginger

2teaspoonsfreshlygratedlemonpeel¾teaspoonsalt2garliccloves,crushedwithgarlicpress4racks(1poundeach)porkbabybackribs

Secret-RecipeBarbecueSauce

1tablespoonoliveoil1large(12ounces)onion,chopped2tablespoonschopped,peeledfreshginger

3tablespoonschilipowder3garliccloves,crushedwithgarlicpress1can(8ounces)crushedpineappleinjuice1can(28ounces)crushedtomatoescupketchup

¼cupcidervinegar

3tablespoonsdarkbrownsugar3tablespoonslight(mild)molasses2teaspoonsdrymustard

1teaspoonsalt

EACHSERVINGRIBSSUPREMEAbout 615 calories, 36g protein, 16g carbohydrate, 44g total fat (16gsaturated),0gfiber,172mgcholesterol,760mgsodium

Thesecretingredientinthesecret-recipebarbecuesauceispineapple.

1Preheatovento350°F.2Incup,mixgratedginger,lemonpeel,salt,andgarlicclovesuntilcombined.Rubgingermixturealloverribs.3Placeribsinlargeroastingpan(15½"by11½"),overlappingslightly.Pour2cupsboilingwater into roastingpan.Coverpan tightlywith foil.Steamribs1hour.4Meanwhile, prepare barbecue sauce: In 5-to 6-quart saucepot, heat oil overmediumheatuntilhot.(Donotuseasmallerpot;saucebubblesupandsplattersduringcooking—thedeeperthepot,thebetter.)Addonionandchoppedginger;cookuntil onion is tender andgolden, about 10minutes, stirringoccasionally.Add chili powder; cook 1 minute, stirring. Add garlic and pineapple with itsjuice and cook 1 minute longer. Remove pot from heat. Stir in tomatoes,ketchup, vinegar, brown sugar, molasses, dry mustard, and salt. Spoon one-fourthofsauceintoblender.Atlowspeed,pureeuntilsmooth.Poursauceintobowl;repeatwithremainingsauce.

5 Return sauce to saucepot; heat to boiling over high heat. Reduce heat tomedium-lowandcook,partiallycovered,untilreducedtoabout5cups,about25minutes, stirring occasionally. Cover and refrigerate if not using right away.Saucewillkeepupto1weekinrefrigeratororupto2months infreezer.Youwillneedabout2cupssauceforthisrecipe.6Carefullyremovefoilfromroastingpan(escapingsteamisveryhot).Removeribs from roasting pan; discard water. Ribs can be refrigerated up to 2 daysbeforegrilling.7Prepareoutdoorgrillfordirectgrillingovermediumheat.8Placeribs,meatsideup,onhotgrill rackandcook5minutes, turningonce.Turn ribsover,brushwith somebarbecue sauceandgrill5minutes.Turn ribsoveragain,brushwithmoresauce,andgrill5minuteslonger.9Cutracksinto2-ribportionsandservewithadditionalsaucealongside.

POTLUCKPREPTransport precooked ribs in a coolerwrapped in foil or inzip-tight plastic bags.Heat barbecue sauce to boiling right before leaving andtransportinthermosbottles.Bringabowltopoursomesauceinforbasting,aswell as a basting brush, and a serving bowl for the remainder. Also bring acuttingboard,chef’sknife,andservingplatter.

CLOCKWISE FROM LEFT Creamy Cucumber-Dill Salad; AntipastoSalad;ChunkyGreekSalad

CREAMYCUCUMBER-DILLSALADTOTALTIME35minutesplusstandingandchilling

MAKES5cupsor10side-dishservings

8large(about5pounds)cucumbers1teaspoonsalt

6largeradishes1container(8ounces)plainlow-fatyogurt½cupreduced-fatsourcream½cuplooselypackedfreshdill,chopped

2tablespoonsfreshlimejuice¼teaspoongroundblackpepper1smallgarlicclove,crushedwithgarlicpress


This creamy, cool, and crunchy salad is a summertime classic.Don’t skipthesaltingsteporthecukeswillbelimp,notcrisp.

1Withvegetablepeeler,removeseveralstripsofpeelfromeachcucumber.Cuteachcucumberlengthwiseinhalf;withteaspoon,scoopoutseeds.Withknifeorin food processor fitted with slicing blade, thinly slice cucumber halvescrosswise.Inlargebowl,tosscucumberswithsalt;letstand30minutes.2Meanwhile, thinly slice radishes; transfer to serving bowl.Add yogurt, sourcream,dill,limejuice,pepper,andgarlic.Stiruntilwellcombined.

3 Transfer sliced cucumbers to a colander.With hands, press cucumbers oversinktoremoveasmuchliquidaspossible.Patcucumbersdrywithpapertowels.4Addcucumberstobowlwithyogurtmixture.Tossuntilevenlycoated.Coverandrefrigerateatleast1hourorovernighttoblendflavors.

POTLUCK PREP Prepare far enough in advance to allow time for properchilling.Transportinacoolerincoveredservingbowlwithservingspoon.

ANTIPASTOSALADACTIVETIME15minutes·TOTALTIME20minutes

YIELD15cupsor20side-dishservings

1package(16ounces)corkscrewpasta(rotini)1redonion,cutinhalfandverythinlysliced1poundsmallfreshmozzarellacheeseballs(bocconcino)10ounceshardsalamiin1piece,cutinto¾-inchcubes(2cups)1pintcherryorgrapetomatoes,eachcutinhalf1can(13¾to14ounces)quarteredartichokeheartsinbrine,drained1can(2¼ounces)slicedblackolives,drained1jar(4ounces)slicedpimientos,drainedcupoliveoilcupredwinevinegar

1½teaspoonssaltcoarselygroundblackpeppertotaste


Antipastomeans “before the pasta” in Italian. Here you get to serve thepasta plus salami, fresh mozzarella, and an assortment of marinatedvegetables,all inonebigsaladbowl.Ifyoucan’t locateboccocino(sold inItaliandelisandmanysupermarkets),useone16-ouncepackagemozzarellacheesecutinto3.4-inchcubes.

1 Heat large covered saucepot of saltedwater to boiling over high heat. Addpastaandcookaslabeldirects.2Meanwhile,insmallbowl,combineonionand½cupveryhotwater;letsoak5minutes.3Drainpasta.Rinsewithcoldrunningwatertostopcooking;drainagain.Drainonion.4 In large serving bowl, combine pasta, onion, mozzarella, salami, tomatoes,

artichokes, olives, pimientos, oil, vinegar, salt, and pepper. Toss until evenlymixed.Chillbeforeserving.

POTLUCKPREP Feel free to make this the night before: The veggies andmozzarellawillmarinateinthevinaigrette.

CHUNKYGREEKSALADTOTALTIME30minutes·MAKES8cupsor12side-dishservings2

tablespoonsoliveoil

2tablespoonsfreshlemonjuice¾teaspoonsalt½teaspooncoarselygroundblackpepper1pintcherryorgrapetomatoes,eachcutinhalf6Kirbycucumbers(about1½pounds),unpeeled,cutinto1"by½"chunks1largeredpepper,cutinto1-inchpieces1greenonion,thinlysliced½cupKalamataolives,pittedandcoarselychopped¼cuplooselypackedfreshmintleaves,chopped¾cupcrumbledfetacheese(3ounces;optional)

EACHSERVINGAbout45calories,1gprotein,5gcarbohydrate,3gtotalfat(0gsaturated),2gfiber,0mgcholesterol,195mgsodiumThissaladisaprettycombinationofripesummertomatoes,chunksoftangyfetacheese,andgardenmint.

1 In largeservingbowl,withwirewhisk,mixoil, lemon juice, salt, andblackpepper.2Addtomatoes,cucumbers,redpepper,greenonion,olives,andmint.Tossuntilevenlymixed.Coverandrefrigerateupto6hours.3Rightbeforeserving,sprinklewithfetaifusing.Tossagainbeforeserving.

POTLUCKPREPCoverthesaladandputthecrumbledfetacheeseinasmallzip-tightplasticbag;bringsaladtongs.Rightbeforeserving,tossfetawithsalad.

S’MOREBARSACTIVETIME15minutes·TOTALTIME1hour5minutes·MAKES24

bars8grahamcrackers(5"by2½"each)1½cupall-purposeflour

2¼teaspoonsbakingpowder

1teaspoonsalt¾cup(1½sticks)butterormargarine,softened1cup(packed)lightbrownsugar¾cupgranulatedsugar1tablespoonvanillaextract

4largeeggs1cupwalnutsorpecans,coarselychopped1bar(7-to8-ounce)semisweetormilkchocolate,cutintosmallpieces

2cupsminimarshmallows

EACHBARAbout260calories,3gprotein,36gcarbohydrate,12gtotalfat(2gsaturated),0gfiber,36mgcholesterol,250mgsodiumJustasyummyasthecampfireoriginal—buteasiertotransport!

1Preheatovento350°F.Greaseandflour13"by9”metalbakingpan.Coarselycrumbleenoughgrahamcrackers toequal1cuppieces; setaside.With rollingpin, crush remaininggrahamcrackers to equal½cup finecrumbs. Inmediumbowl, with wire whisk, mix flour, baking powder, salt, and finely crushedgraham-crackercrumbs.2Inheavy3-quartsaucepan,meltbutteroverlowheat.Removesaucepanfromheat.Withwoodenspoon,stirinbrownandgranulatedsugarsandvanilla,thenstirineggsuntilwellblended.Addflourmixtureandstirjustuntilblended.Stirinnuts.

3 Spread batter evenly in prepared pan. Bake until top is lightly golden, 30minutes. Remove pan from oven and sprinkle with graham-cracker pieces,chocolate pieces, and marshmallows. Bake 10 minutes longer, or untilmarshmallows are puffed and golden. Cool completely in pan on wire rack.When cool, cut lengthwise into 4 strips, then cut each strip crosswise into 6pieces.

POTLUCKPREPTransport incookie tins, separatingeach layerwithwaxedpaper.

PEANUTBUTTERANDJELLYBARSACTIVETIME20minutes·TOTALTIME50minutes·MAKES42bars

1cupsugar

1cupcreamypeanutbutter½cupbutterormargarine(1stick),softened2teaspoonsvanillaextract1largeegg

2cupsall-purposeflour1½cupsold-fashionedorquick-cookingoats,uncooked½teaspoonbakingsoda1jar(12to13ounces)favoritejelly,jam,orpreserves(about1cup)

EACHBARAbout145calories,3gprotein,20gcarbohydrate,6gtotalfat(2gsaturated),1gfiber,11mgcholesterol,70mgsodium

Herepeanutbutterandjellyaretransformedintoayummydessertbar.

1Preheatovento350ºF.2Inlargebowl,withmixeronmediumspeed,beatsugar,peanutbutter,butter,vanilla,andegguntilblended.Increasespeedtohigh;beatuntillightandfluffy,about1minute,scrapingdownbowloccasionallywithrubberspatula.3 Reduce speed to low; add flour, oats, and baking soda and beat just untilblended. Transfer 4 cups of peanut buttermixture to 15½" by 10½" jelly-rollpan. With fingertips, firmly press mixture into bottom of pan to form crust.Spread with jelly up to ¼ inch from edges. Sprinkle remaining peanut buttermixtureoverjelly.

4Bakeuntil topbrownsslightly,30 to35minutes.Coolcompletely inpanonwirerack.Whencool,cutlengthwiseinto6strips,thencuteachstripcrosswiseinto7bars.

POTLUCKPREPTransport incookie tins, separatingeach layerwithwaxedpaper.

NEIGHBORHOOD•FourthofJulyFun•

MENU

Lemon-Limeade

Lemon-CilantroEggplantDip

Garden-FreshChoppedSaladwithHerb-RanchDressing

CreamyPotatoSalad

GrilledBuffaloDrumsticks

MiniBurgerswithChoiceofFlavoredMayos

RichStovetopBakedBeans

Almond-BerryCheesecakeTart

WhoopiePies

AJulyFourthcelebrationistheperfectexcusetoinvitetheneighborsover.Werecommendclassicfarewithatwist.InsteadofBuffalowings,enjoygrilleddrumsticksglazedwithhotsauceandcreamybluecheesedip.Forburgers,we’vegivenyouthreeflavoroptionsplusatrioofmayonnaise

toppings.Potatosaladandbakedbeansarestraight-uptraditional,andwe’vealsoincludedarefreshingchoppedsalad.Roundoutthemealwithred,white,

andblue—blueberriesandstrawberriessetonthecreamybackdropofacheesecaketart.Andforthekids,whatcouldbemorefunthanwhoopiepies?

LEMON-LIMEADEACTIVETIME20minutes·TOTALTIME25minutespluschillingtime

MAKES12servings

2cupssugar4cupscoldwater8lemons8limes

2cupsseltzer

EACHSERVINGAbout 140 calories, 0g protein, 36g carbohydrate, 0g fat, 0g fiber, 0mgcholesterol,1gsodium

WhatistheFourthofJulywithoutlemonade?Thissummercoolerthrowslimesandseltzerintothemix.Ifthekidswanttoassistwithpartyprep,thisis the perfect recipe. Depending on their age, you may want to peel thecitrusstripsbeforetheygetstartedonjuicing.

1Combinesugarand2cupswaterinsmallsaucepan.Bringtosimmer,stirring,untilsugarisdissolved.Removefromheat.2Withvegetablepeeler,remove12(2-inch)stripspeelfrom8lemons;remove12stripspeelfrom8limes.Squeezelemonstoget½cupjuice;squeezelimestoget1cupjuice;setaside.3Addlemonandlimepeelsandremaining2cupscoldwatertopan.Transfertoapitcher;coverandchillatleast2hours.4Slice2lemonsand2limes.Stirintopitcheralongwithsugarmixture,lemonjuice,limejuice,andseltzer.Serveinice-filledglasses.

POTLUCK PREP Prepare through step 3 far enough in advance to allowproper chilling. Bring the combined lemon and lime juices in an airtightcontainer,thelemonandlimeslicesinazip-tightplasticbag,andtheseltzer,as

wellasapitcher.Combineeverythinginthepitcheratthepotluck.

LEMON-CILANTROEGGPLANTDIPACTIVETIME10minutes·TOTALTIME55minutespluschilling·

MAKES2cups

2eggplants(1poundeach),eachhalvedlengthwise4garliccloves,unpeeled3tablespoonstahini(sesamepuree)

3tablespoonsfreshlemonjuice¾teaspoonsalt¼cuplooselypackedfreshcilantroormintleaves,choppedtoastedorgrilledpitastripscarrotandcucumbersticksandredoryellowpepperslices


Therich,smokytasteoftheroastedeggplantcoupledwiththecitruspunchofthelemonjuiceandcilantromakesthisanunexpectedbutperfectpairingwiththegrilledchickendrumsticksandburgers.

1Preheatovento450°F.Line15½"by10½"jelly-rollpanwithnonstickfoil(oruseregularfoilandspraywithnonstickcookingspray).Placeeggplanthalves,skin side up, in foil-lined pan. Wrap garlic in foil and place in pan witheggplants. Roast until eggplants are very tender and skin is shriveled andbrowned,45to50minutes.Unwrapgarlic.Cooleggplantsandgarlicuntileasytohandle.2 When cool, scoop eggplants’ flesh into food processor with knife bladeattached. Squeeze out garlic pulp from each clove and add to food processorwithtahini,lemonjuice,andsalt;pulsetocoarselychop.Spoondipintoservingbowl;stirincilantro.Coverandrefrigerateatleast2hours.

3Servedipwithpitaandvegetables.

POTLUCKPREPMakedipearlierinthedaytoallowtimeforproperchilling.Transportinacoveredcontainerandthecut-upveggiesinazip-tightplasticbag.Bringaplatterandservingbowl.Toastthepitasonthegrillorunderthebroileratthepotluckandcutintostrips.

GARDEN-FRESHCHOPPEDSALADWITHHERB-RANCHDRESSINGTOTALTIME30minutes·MAKES14cupsor8side-dishservings1pound

greenbeans,trimmedandcutinto1-inchpieces½cupbuttermilk

cuplightmayonnaise2tablespoonscidervinegar2tablespoonssnippedfreshchives

2tablespoonschoppedfreshparsley1greenonion,minced½teaspoonsalt¼teaspooncoarselygroundblackpepper8ouncesheartsofromainelettuce,coarselychopped4pintsredand/oryellowcherrytomatoes,eachcutinhalf2red,orange,and/oryellowpeppers,cutinto1-inchpieces2avocados,pitted,peeled,andcutinto½-inchchunksEACHSERVINGAbout185calories, 5gprotein, 20gcarbohydrate, 12g total fat (2g saturated), 0g fiber, 0mgcholesterol,50mgsodiumThisisastunnerofalayeredsalad,bestshownoffinadeepglassbowl.

1Heat3-quartsaucepanofwatertoboilingoverhighheat.Addgreenbeansandcookuntiltender-crisp,about5minutes.Drainincolanderandrinseundercoldrunningwatertostopcooking.2Meanwhile, inmediumbowl,whiskbuttermilk,mayonnaise,vinegar,chives,parsley,greenonion,salt,andpepperuntilblended;setdressingaside.3 In4-quartor largercylindricalglassbowlor trifledish(largeenoughto tosssalad),placehalfofchoppedlettuce,thenhalfoftomatoes;topwithallofgreenbeans, all of peppers, remaining lettuce, then remaining tomatoes. Arrangeavocadosontop.Spoondressingoveravocadostocovercompletely.Coverbowltightly with plastic wrap and refrigerate salad until ready to serve or up to 4hours.4Rightbeforeserving,tosssaladuntilwellcoatedwithdressing.

POTLUCKPREPIftravelinganydistance,transportinacooler.Tosssaladatpotluck.Bring two large spoons or salad forks for tossing and salad tongs forserving.

CREAMYPOTATOSALADACTIVETIME10minutes·TOTALTIME45minutesplusstandingand

chillingMAKES10side-dishservings

4poundsmediumredpotatoes,unpeeled2½teaspoonssaltcupcidervinegar

1tablespoonsugar

1tablespoonspicybrownmustard¼teaspoongroundblackpepper½cupmayonnaise2stalkscelery,thinlyslicedcrosswise


Youcan’tgowrongwithaclassiclikethisone.Thecidervinegarandbrownmustardofferanice sharpcounterpoint to the creaminessof thepotatoesandmayonnaise.

1 In 4-quart saucepan, place potatoes, 2 teaspoons salt, and enough water tocover;heattoboilingoverhighheat.Reduceheattolow;coverandsimmeruntilpotatoesarefork-tender,10to15minutes.Drain;coolslightly.2Meanwhile, in large serving bowl, combine vinegar, sugar,mustard, pepper,mayonnaise,andremaining½teaspoonsalt.3Whenpotatoesarecoolenoughtohandle,cuteachintoquartersoreighthsiflarge.Addceleryandwarmpotatoestodressinginbowl;gentlystirwithrubberspatulauntilwellcoated.Letpotatomixturestand30minutestoabsorbdressing,stirringoccasionally.

4Coverandrefrigerateuntilcompletelycold,atleast2hoursandupto1day.

POTLUCK PREP Prepare in advance to allow time for proper chilling.Transportincoveredservingbowlinacooleriftravelingadistance.

GRILLEDBUFFALODRUMSTICKSACTIVETIME20minutes·TOTALTIME50minutes·MAKES8

drumsticks

BlueCheeseDippingSauce½cupsourcreamcuplightmayonnaise

½cupcrumbledbluecheese1tablespooncidervinegar½teaspoonWorcestershiresauce¼teaspoonsalt1greenonion,finelychopped

EACHTABLESPOONSAUCEAbout45calories,1gprotein,1gcarbohydrate,4gtotalfat(2gsaturated),0gfiber,7mgcholesterol,120mgsodium

BuffaloDrumsticks8largechickendrumsticks(about2½pounds)½cupcayennepeppersauceceleryandcarrotsticks

TWODRUMSTICKSWITHOUTSAUCEAbout275calories,34gprotein,1gcarbohydrate,14gtotalfat(4gsaturated),0gfiber,114mgcholesterol,340mgsodium

This isaneasyrecipe toadapt to thenumberofguestscoming.Figureontwo drumsticks for those who won’t be having a burger, and one foreveryoneelse.

1Preparedippingsauce:Inbowl,withwirewhisk,mixsauceingredientsuntilwellcombined.Coverandrefrigerateuntilreadytouseorupto3days.Makesabout1cup.2Prepareoutdoorgrillforcovereddirectgrillingovermediumheat.3Placedrumsticksonhotgrillrack.Covergrillandcookuntilbrowned,about25minutes, turningoveroccasionally.Brushdrumsticksgenerouslywithsomecayenne pepper sauce. Cook until drumsticks are glazed and juices run clearwhenthickestpartofeachdrumstickispiercedwithtipofknife,5to7minuteslonger,brushingwithremainingsauceandturningfrequently.4Arrangedrumsticksonplatter.Servewithdippingsauceandceleryandcarrotsticks.

POTLUCKPREPTransportdippingsauceinanairtightcontaineralongwithaserving bowl, celery and carrot sticks in a zip-tight plastic bag, and uncookeddrumsticksinaseparatebag.Alsobringalargeplatterandabottleofcayennesauceforbasting.

MINIBURGERSWITHATRIOOFFLAVOREDMAYOS

ACTIVETIME10minutes·TOTALTIME20minutesMAKES12miniburgersor4largeburgers

1¼poundsgroundbeefchuck¾teaspoonsalt½teaspoongroundblackpepper12minipotatorolls,minipitas,orothersmallbuns,splitplumtomatoslices,smalllettuceleaves,dillpickleslices,and/oronionslices(optional)choiceofflavoredmayos(Onion-thymeMayo–Horseradish-mustardMayo;optional)

EACHMINIBURGERAbout145calories,10gprotein,9gcarbohydrate,8gtotalfat(3gsaturated),1gfiber,32mgcholesterol,240mgsodium

These burgers are a great choice for a backyard get-together. Serve ashomemadeslidersorasregular-sizeburgers.Forevenmorefun,prepareallthree versions, along with the flavored mayos on Onion-thymeMayo–Horseradish-mustardMayo,settingoutlabelssoyourguestscanmixandmatch.Ifpreparinganyoftheburgerswithgroundchickenorturkey,makesure

to spray both sides of the patties with nonstick spray and cook until theinternal temperature reaches 170°F, 6 to 7 minutes for minis (12 to 14minutesforlargeburgers).

1Prepareoutdoorgrillfordirectgrillingovermediumheat.2Shapebeef into twelve½-inch-thickminiburgersor four¾-inch-thick largeburgers.Sprinkleburgerswithsaltandpeppertoseasonbothsides.3Placeburgersonhotgrillrack;cookminiburgers5to6minutes,largeburgers10 to 12 minutes for medium or until desired doneness, turning over once.Burgersshouldreachaninternaltemperatureof160°F.4Serveburgerswithrolls,tomato,lettuce,pickles,onion,andchoiceofflavored

mayonnaise,ifyoulike.

EACHMINICORNANDSALSABURGERAbout160calories,12gprotein,11gcarbohydrate,8gtotalfat(2gsaturated),1gfiber,10mgcholesterol,170mgsodium

CornandSalsaBurgers

PrepareMiniBurgersasdirected,left,withgroundchickenorturkey,butinstep2,before shapingburgers,mix in½cup freshor frozen (thawed)cornkernelsand ¼ cup medium salsa until blended, but do not overmix. Do not sprinkleburgerswithsaltandpepper.Attheendofstep3,placeslicesofjalapeñoJackcheese(about4ouncestotal)ontopofburgers;covergrillandcookuntilcheesemelts, about1minute longer.Serveburgers as in step4, but insteadofmayo,spoonadditionalsalsaoverburgers.

TeriyakiBurgers

Prepare Mini Burgers as directed, left, with ground beef, pork, chicken, orturkey,butinstep2,beforeshapingburgers,mixin½cupdicedwaterchestnuts,¼cupteriyakisauce,and¼teaspooncrushedredpepperuntilblended,butdonotovermix.Donotsprinkleburgerswithsaltandblackpepper.Serveburgersasinstep4,butinsteadofamayonnaisetopping,divide¼cuphoisinsaucetospoonevenlyoverburgers.

EACHMINITERIYAKIBURGERAbout165calories,11gprotein,13gcarbohydrate,8gtotalfat(3gsaturated),1gfiber,32mgcholesterol,410mgsodium

POTLUCK PREP We recommend that the host take responsibility for theburgerstoavoidguestshavingtotransportgroundrawmeatinwarmweather.

ONION-THYMEMAYOTOTALTIME15minutes·MAKES½cup

1mediumonion,cutcrosswiseinto½-inch-thickrounds¼cuplightmayonnaise

1teaspoonfreshthymeleaves,chopped


1Prepareoutdoorgrill fordirectgrillingovermediumheat.Placeonionsliceson hot grill rack and cook until tender and browned on both sides, 8 to 10minutes,turningoveronce.2Transferonion to cuttingboard; coarselychop.Placeonion in small servingbowl;stirinmayonnaiseandthymeuntilblended.Refrigerateuntilneeded.

HORSERADISH-MUSTARDMAYOTOTALTIME5minutes·MAKES cup

¼cuplightmayonnaise1tablespoonbottledwhitehorseradish

2teaspoonsDijonmustardwithseeds


Insmallservingbowl,combinemayonnaise,horseradish,andmustard;stiruntilblended.Refrigerateuntilneeded.

BACON-CHIPOTLEMAYOTOTALTIME10minutes·MAKES cup

2slicesbacon¼cuplightmayonnaise1teaspooncannedchipotlechilepuree(adobo)


1 Place bacon on paper-towel-lined microwave-safe plate. Cover with papertowel.CookinmicrowaveonHigh1½to3minutes,untilwellbrowned.Coolbaconuntilcrisp.2 Crumble bacon; place in small serving bowl. Stir in mayonnaise and chilepureeuntilblended.Refrigerateuntilneeded.

RICHSTOVETOPBAKEDBEANSACTIVETIME10minutes·TOTALTIMEabout30minutesMAKES4½cupsor8side-dishservings2slicesbacon,chopped

1mediumonion,chopped1greenpepper,chopped¼cupketchup¼cupdarkmolasses¼cuppackeddarkbrownsugar

1tablespoondrymustard3cans(15to16ounceseach)pintobeans,drained

EACHSERVINGAbout265calories,9gprotein,43gcarbohydrate,7gtotalfat(2gsaturated),8gfiber,6mgcholesterol,525mgsodiumBakedbeansareapotluckclassic.

1 In 3-quart saucepan, cookbacon, onion, andpepper overmediumheat untilvegetables are lightly browned and almost tender, 8 to 10 minutes, stirringoccasionally.Stir inketchup,molasses,brownsugar,mustard, and¼ teaspoonsalt;cook2to3minutestoblendflavors.2 Stir beans intomixture in saucepan.Reduce heat tomedium-low and cook,uncovered, until sauce is thick and syrupy, about 20 minutes, stirringoccasionally.

ALMOND-BERRYCHEESECAKETARTACTIVETIME30minutes·TOTALTIME30minutespluschilling·

MAKES10servingsGraham-CrackerCrust

½cupsliveredalmonds1tablespoonsugar11grahamcrackers,brokeninhalf6tablespoonsbutterormargarine,melted

CheeseFilling1½packages(12ouncestotal)creamcheese,softened½cupsugar2largeeggs¼teaspoonvanillaextract¼teaspoonalmondextract

1pintfreshblueberries1pintfreshraspberries

EACHSLICEAbout285calories,5gprotein,21gcarbohydrate,21gtotalfat(11gsaturated),1g fiber, 83mg cholesterol, 235mg sodium This tart is an elegant andscrumptiouswaytocelebratethered,white,andblue.

1Preheatovento375°F.2Preparecrust:Infoodprocessorwithknifebladeattached,pulsealmondswithsugaruntilfinelyground;addgrahamcrackersandpulseuntilfinecrumbsform.Pour inmelted butter; pulse untilmoistened.With hand, pressmixture firmlyontobottomandupsideof11-inchtartpanwithremovablebottom.Bakecrust10minutes.Coolonwirerack.3Resetovencontrolto350°F.Preparefilling:Inmediumbowl,withmixeronlow speed, beat cream cheese and sugar until smooth, occasionally scrapingbowlwithrubberspatula.Addeggsandvanilla,andalmondextracts;beat justuntilcombined.4Pourcheesemixtureintocooledcrust.Bakeuntilset,about20minutes.

5Cooltartonwirerack.Coverandrefrigeratetartatleast2hours.6Toserve,arrangeberriesontopoftart.

POTLUCKPREPPreparefarenoughinadvancetoallowproperchillingtime.Transportintartpaninacooleriftravelinganydistance.Keeprefrigerateduntilreadytoserve;removetartringbeforeslicing.

WHOOPIEPIESACTIVETIME10minutes·TOTALTIMEabout30minutes

MAKES4½cupsor8side-dishservings

CookieDough

2cupsall-purposeflour

1cupgranulatedsugar¾cupmilk½cupunsweetenedcocoa6tablespoonsbutterormargarine,melted1teaspoonbakingsoda1teaspoonvanillaextract¼teaspoonsalt1largeegg

MarshmallowCremeFilling6 tablespoons butter or margarine, slightly softened 1 cup confectioners’ sugar 1 jar (7 to 7½ ounces)marshmallowcreme1teaspoonvanillaextract

EACHWHOOPIEPIE365calories,4gprotein,59gcarbohydrate,14g total fat (8gsaturated),1.5gfiber, 51mgcholesterol, 290mg sodiumThese are especially for thekids,butyou’llfindalotofgrown-upssneakingthemofftheplate!

1Preheatovento350°F.Grease2largecookiesheets.2 Prepare cookie dough: In large bowl, with wooden spoon, mix doughingredientsuntilsmooth.Dropdoughbyheapingtablespoons,2inchesapart,oneachpreparedcookiesheet.(Therewillbe12roundspersheet.)3Bake,rotatingsheetsbetweenupperandlowerrackshalfwaythroughbaking,untilcookiesarepuffyandtoothpickinsertedincentercomesoutclean,12to14minutes.Withwidespatula,transfercookiestowirerackstocoolcompletely.4Preparemarshmallowfilling:Inlargebowl,withmixeronmediumspeed,beat

butteruntilsmooth.Reducespeedtolow;graduallybeatinconfectioners’sugar.Beatinmarshmallowcremeandvanillauntilsmooth.5 Spread 1 rounded tablespoon filling on flat side of 12 cookies. Top withremainingcookies.

POTLUCKPREPTransportinacookietin,separatingthepiesintolayerswithsheetsofwaxpaper.

•DinnerontheLawn•PICNIC

MENU

BruschettawithTomatoesandBasil

PicnicChickenSaladwithMapleVinaigrette

HoneydewandLimeSoup

SeafoodSalad

FreshFruitwithRaspberry-LimeDippingSauce

Summerprovidessomanylovelyopportunitiesforapicnic.Oneofthebestisattendinganoutdoorperformance,whetheritbeaconcertoraplayora

movie.Inmostcases,thegroundsareopenedseveralhoursbeforehandtogiveevent-goersthechancetoenjoyapicnicdinner.Thismenuistailor-madeforjustsuchanoutdoorpotluck.Everydishispreparedinadvanceandenjoyedcoldoratroomtemperature.Ifyoulike,youcansupplementthemenuwitha

cheeseselection,olives,orastore-boughtpâtéorsmokedsausage.

BRUSCHETTAWITHTOMATOESANDBASILACTIVETIME15minutes·TOTALTIME30minutes·MAKES8servings

1loaf(8ounces)Italianbread1largegarlicclove,cutinhalf1¼pounds(8medium)ripeplumtomatoes,seededandcutinto¼-inchpieces2tablespoonsthinlyslicedfreshbasil

2tablespoonsextra-virginoliveoil¼teaspoonsaltteaspoongroundblackpepper


Nothing can beat the simplicity and incredible flavor of homemadebruschetta topped with vine-ripened tomatoes. Look for locally growntomatoesforthebestflavor.

1 Preheat oven to 350°F.Meanwhile, slice bread diagonally into½-inch-thickslices; reserve ends formaking bread crumbs. Place bread slices on 2 cookiesheets.2Toast breadon 2 oven racks until crusty anddry, about 15minutes, turningslices over once and rotating cookie sheets between upper and lower rackshalfway through baking. Transfer bread to wire racks to cool slightly. Whenbread is cool enough tohandle, rub1 sideof each toast slicewith cut sideofgarlic.Discardgarlic.3Meanwhile, in small bowl, gently toss tomatoes, basil, oil, salt, and pepperuntilcombined.4Toserve,spoon1heapingtablespoontomatomixtureongarlic-rubbedsideof

eachtoastslice.

POTLUCKPREP Prepare tomato topping right before leaving (refrigerationwoulddull its flavor).Bring a servingplatter and transport topping and toastsseparatelyinanairtightcontainerandzip-tightplasticbag.Spoontoppingontothetoastswhenyou’rereadytoservetokeepthetoastscrisp.

PICNICCHICKENSALADWITHMAPLEVINAIGRETTEACTIVETIME35minutes·TOTALTIME1hour·MAKES12main-dish

servings

PicnicChickenSalad1poundslicedbacon,cutcrosswiseinto1-inch-widepieces1bunchasparagus(about1pound),trimmedandcutinto2-inchpieces12ouncesgreenbeans,trimmed2poundsskinless,bonelesschicken-breasthalves(about6medium)1bag(5to6ounces)babyspinach,babyromaine,arugula,orwatercress(about8cups)1smallseedlesscucumberor3Kirby(pickling)cucumbers,unpeeled,thinlysliced1pintgrapeorcherrytomatoes,eachcutinhalf1cupfrozenpeas,thawed1bag(6ounces)radishes,thinlysliced

MapleVinaigrette¼cupcidervinegarorredwinevinegar¼cupoliveoil3tablespoonsmaplesyrup1tablespoonplus1teaspoonDijonmustard½teaspoonsalt½teaspoongroundblackpepper

EACHSERVINGWITHOUTVINAIGRETTEAbout 250 calories, 24g protein, 10g carbohydrate, 13g total fat (3gsaturated),4gfiber,57mgcholesterol,380mgsodium

EACHTABLESPOONVINAIGRETTEAbout55calories,0gprotein,4gcarbohydrate,5gtotalfat(1gsaturated),0gfiber,0mgcholesterol,105mgsodium

This isasaladshowstopper,agenerousbountyofcrisp-cookedvegetables,tender baby spinach, crunchy cukes and radishes, and juicy tomatoes,coupledwithpan-searedchickenbreastsandbitsofbacon.

1 In nonstick 12-inch skillet over medium heat, cook bacon until browned,stirringoccasionally.Withslottedspoon,transferbacontopapertowelstodrain.Discardbaconfat,butdonotwipeskilletclean.2Meanwhile,heat4-quartcoveredsaucepanofsaltedwatertoboilingoverhighheat.Addasparagus;heattoboiling.Afterwaterreturnstoboiling,withslottedspoon, transfer asparagus to large bowl of ice water to stop cooking. Drainasparaguswell;setaside.3Heatwaterremaininginsaucepantoboilingoverhighheat.Addgreenbeans;heattoboiling.Afterwaterreturnstoboiling,withslottedspoon,transferbeanstosamebowloficewater(addingmoreiceifnecessary)tostopcooking.Drainbeanswell;setaside.4Heat same12-inch skilletovermedium-highheatuntilhotbutnot smoking.Add chicken breasts and cook until golden brown, about 5 minutes. Turnchickenover.Reduceheat tomedium;cover skillet.Cookchickenuntil juicesrun clear when chicken is pierced with tip of knife, 5 to 7 minutes longer.Transferchickentocuttingboardtocoolslightly.5 On very large platter, spread spinach. Topwith separate piles of asparagus,greenbeans,bacon,cucumber,tomatoes,peas,andradishes.6When chicken is cool enough to handle, cut into¾-inch chunks; transfer toplatterwithvegetables.Coverwithplasticwrapandrefrigerateuntilthechickeniscompletelycold,atleast1hourandupto4hours.7Preparevinaigrette: Intoacontainerwitha tight-fitting lid,measurevinegar,oil,maplesyrup,mustard,salt,andpepper.Coverandshakeuntilwellblended.Refrigerateupto1week.Shakewellbeforeusing.Makesabout¾cup.8Justbeforeserving,drizzleMapleVinaigretteoversalad.Tosssaladtoevenlycoatwithvinaigrette.

POTLUCK PREP Prepare far enough in advance to allow time for properchilling. For ease of transport in a cooler, arrange salad in a large rectangularPyrexdish;coverwithplasticwrapandsetonfreezerpacks.Or,youcoulduseadeep trifle dish and layer in the ingredients instead, starting with spinach. Ineither case, keep salad in the cooler until ready to serve, then toss with

vinaigrette.Bringservingtongs.

HONEYDEWANDLIMESOUPTOTALTIME10minutespluschilling·MAKES6cupsor6servings1

honeydewmelon(5pounds),chilled,cutinto1-inchchunks(8cups)¼cupfreshlimejuice

¼cuplooselypackedfreshcilantroleaves1teaspoonjalapeñohotsauceteaspoonsalt

EACHSERVINGAbout 85 calories, 1g protein, 23g carbohydrate, 0g fat, 2g fiber, 0mgcholesterol, 80mg sodium This flavor-packed cold soup will be anunexpectedtreatforyourfellowpicnickers.

1 In blender, pulse melon with lime juice, cilantro, hot sauce, and salt untilpureed.2Transfersouptoairtightcontainer;coverandrefrigerateuntilchilled,about2hours.Stirbeforeserving.

POTLUCK PREP Prepare soup far enough in advance to allow for properchilling.Transport chilled soup inchilled thermosbottles tokeep it ascoldaspossible.Bringdemitassecupsforservingsofellowpotluckerscanenjoytheirsoupsansspoons,ifthey’dlike.

SEAFOODSALADACTIVETIME50minutes·TOTALTIME65minutespluschilling

MAKES6cupsor12servings

2lemons2bayleaves

1pintgrapetomatoes½cupGaetaorNiçoiseolives,pitted½cuplooselypackedfreshparsleyleaves,chopped

2tablespoonsextra-virginoliveoil½teaspoonsalt¼teaspooncoarselygroundblackpepper

1poundcleanedsquid1poundmediumshrimp,shelledanddeveined,withtailpartofshellleftonifyoulike


This cold shrimpand squid salad, dressed simplywith olive oil and freshlemonjuice,isperfectforahotsummernight.

1 From 1 lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cutremaininglemoninhalfandsqueezejuiceinto4-quartsaucepan;addbayleaves.Fill saucepan with 3 inches water; cover and heat to boiling over high heat.

Meanwhile, in large bowl, combine tomatoes, olives, parsley, oil, salt, pepper,andlemonpeelandjuice.2 Rinse squid under cold runningwater. Slice squid bodies crosswise into½-inch-widerings.Cuttentaclesintoseveralpiecesiflarge.3Toboilingwaterinsaucepan,addshrimp;cookjustuntilopaquethroughout,1to2minutes.Withslottedspoon,transfershrimptocolander.Addtobowlwithtomatomixture.4Returnwater toboiling.Add squid; cook just until opaque, 30 seconds to1minute. Drain squid in colander; add to shrimp in bowl. Toss until wellcombined.Coverandrefrigerateatleast1hourorupto4hours.

POTLUCK PREP Prepare far enough in advance to allow time for properchilling.Transportintightlycovereddishsetonfreezerpacksinacooler.Bringservingspoonortongs.

FRESHFRUITWITHRASPBERRY-LIMEDIPPINGSAUCE

TOTALTIME20minutes·MAKES2cupsor8servings

1cupraspberries

1lime1½cupsreduced-fat(2%)Greek(strained)yogurt¼cuppackedlightbrownsugarassortedfreshfruitfordipping(suchasstrawberries,grapes,cut-upmelon,bananaorkiwifruitslices,andplum,peach,nectarine,pear,and/orapricotwedges)

EACH¼CUPSAUCEAbout55calories,3gprotein,10gcarbohydrate,1gtotalfat(1gsaturated),1gfiber,2mgcholesterol,15mgsodium

IfGreekyogurtisnotavailable,youcansubstitutestrainedregularyogurt:Spoon2cupsplainlow-fatyogurtintoalargesievelinedwithcheeseclothoracoffee filter setoverabowl; coverandrefrigerate2hours.Transfer thedrainedyogurttoamediumbowl;discardtheliquid.

1Placeraspberriesinsievesetoverbowl.Withbackofspoon,mashandpressrasberries through sieve intobowl;discard seeds.From lime,grate1 teaspoonpeelandsqueeze1tablespoonjuice.2Addlimepeelandjuice,yogurt,andbrownsugartobowlwithraspberrypureeandstirtocombine.Transfertoairtightcontainerandrefrigerateupto1day.3To serve, spoon sauce into servingbowl andplace on large platter.Arrangefruitonsameplatter.

POTLUCKPREPDipping sauce and fruit canbe transported in an insulatedbag or picnic basket. Fruit that won’t discolor when cut can be prepped in

advance:melonandmangoescut intobite-sizechunks,kiwi into slices,plumsintowedges. Fruit thatwill discolor, like bananas, apples, pears, and peaches,can either be cut and then sprinkled with lemon or lime juice or be broughtwholetothepicnicandslicedrightbeforeserving.Tokeepthefruitjuicesfrombleedingintooneanother,transportthedifferentcutfruitsinseparatecontainers.Bringaplatterforserving.

•Fall•TAILGATEPARTY

MENU

HotMulledWine

WarmSpicedCider

Hot-PepperNuts

EasySpicyCheeseStraws

JicamaandOrangeSalad

GardenMacaroniSalad

GrilledGarlicandHerbBread

SalsaVerdeEnchiladas

PaprikaSteakwithPimientoSalsa

ButterscotchBlondies

HazelnutBrownies

HotMulledWineandWarmSpicedCiderprovidespikedandnonalcoholicwarm-ups,coupledwithtwocrunchynoshes—Hot-PepperNutsand

homemadecheesestraws.Formaincourses,anenchiladacasseroleiscookedathomeandtransportedtothetailgatepipinghot,whileasmoked-paprika-rubbedskirtsteakisthrownontoasmallportablegrillalongwithsome

cheesygoodItalianbread.We’vekeptthesidessimplewithtwosalads:Onefeaturesmacaroni,theother,jicama.Andit’sbarsfordessert—browniesand

blondies—soyoucanenjoyyoursweetsinyourseats!

HOTMULLEDWINEACTIVETIME10minutes.TOTALTIME30minutes

MAKES8generouscupsor16servings

2cupssugar

1cupwater1smallorange,thinlysliced1smalllemon,thinlysliced3cinnamonsticks(3incheseach)

8wholecloves1bottle(750ml)dryredwine


If you wish, add other whole spices, such as cardamom pods, allspiceberries,orevenblackpeppercorns.

1 In nonreactive 4-quart saucepan, combine sugar, water, orange, lemon,cinnamon sticks, and cloves; heat to boiling over high heat until sugar hasdissolved,stirring.Reduceheattomediumandcook3minutes.2Addwinetosaucepanandheatuntilhot(donotboil),stirring.

POTLUCKPREPMullwinerightbefore leaving;strain into thermosbottles.Alsobringheatproofcupsormugs.

WARMSPICEDCIDERACTIVETIME10minutes·TOTALTIME40minutes

MAKES16cupsor20servings1largeorange

12cloves

1lemon6cinnamonsticks(3incheseach)

1gallonapplecider

EACHSERVINGAbout 95 calories, 0g protein, 24g carbohydrate, 0g fat, 0g fiber, 0mgcholesterol,6mgsodiumNothingsaysfalltailgatelikeappleciderwarmedwiththecomfortingflavorsofcloveandcinnamon.

1Cuttwo½-inch-thickslicesfrommiddleoforange.Insert6clovesintoskinofeach orange slice, spacing cloves evenly. Refrigerate remaining orange foranotheruse.Withvegetablepeeler,fromlemon,remove1-inch-widecontinuousstripofpeel.Refrigeratelemonforanotheruse.2 In nonreactive 5-quart saucepot, combine clove-studded orange slices withlemon peel, cinnamon sticks, and apple cider; heat to boiling over high heat.Reduceheat;coverandsimmer15minutes.3Pourhotciderthroughstrainerintothermos.

POTLUCK PREP Prepare right before leaving; strain into thermos bottles.Alsobringheatproofcupsormugs.

HOT-PEPPERNUTSACTIVETIME5minutes.TOTALTIME30minutes.MAKES2cupsor8

servings

8ounceswalnuts(2cups)1tablespoonbutterormargarine,melted2teaspoonssoysauce½to1teaspoonhotpeppersauce

EACH¼CUPAbout211calories,4gprotein,6gcarbohydrate,21gtotalfat(3gsaturated),2gfiber,4mgcholesterol,116mgsodium

Spicednutsareaperfectnibbleforatailgate—they’reeasytotransportandaddictivelydelicious.

1Preheatovento350°F.Lightlygrease15"by10½"jelly-rollpan.Addwalnutsandmeltedbutter; tossuntil coated.Bakewalnutsuntilwell toasted, about25minutes,stirringoccasionally.2Drizzle soy sauce and hot pepper sauce over nuts, tossing untilwellmixed.Cool completely in pan onwire rack. Store nuts in airtight container up to 1month.

Sweet-and-SpicyNuts

Preparenutsasdirectedabovebutsubstitute2tablespoonssugar,1½teaspoonsWorcestershire sauce, ½ teaspoon ground red pepper (cayenne), and ¼teaspoonsaltforsoysauceandhotpeppersauce.

CurriedNuts

Prepare nuts as directed above but substitute 2 teaspoons curry powder, ½teaspoon ground cumin, and½ teaspoon salt for soy sauce and hot peppersauce.

POTLUCKPREPTransportinanairtightcontainer.

EASYSPICYCHEESESTRAWSACTIVETIME30minutes.TOTALTIME1hour10minutes

MAKES48cheesestraws

1tablespoonpaprika½teaspoondriedthyme¼to½teaspoongroundredpepper(cayenne)¼teaspoonsalt1package(17¼ounces)frozenpuff-pastrysheets,thawed1largeeggwhite,lightlybeaten8ouncessharpCheddarcheese,shredded(2cups)

EACHSTRAWAbout78calories,2gprotein,5gcarbohydrate,5gtotalfat(2gsaturated),0gfiber,5mgcholesterol,68mgsodium

YoucansubstituteParmesanorAsiagofortheCheddarwhenmakingthesequickandcrunchybites.

1Preheatovento375°F.Grease2largecookiesheets.Insmallbowl,combinepaprika,thyme,groundredpepper,andsalt.2Unfold1puff-pastrysheet.Onlightlyflouredsurface,withflouredrollingpin,roll pastry into 14-inch square.Lightly brushwith eggwhite. Sprinkle half ofpaprikamixtureoverpastry.SprinklehalfofCheddaroverhalfofpastry.Foldpastryovertocovercheese,formingrectangle.Withrollingpin,lightlyrolloverpastry to seal layers together.With pizzawheel or knife, cut pastry crosswiseinto½-inch-widestrips.3Placestrips½inchapartoncookiesheets,twistingeachstriptwicetoformaspiral andpressing ends against cookie sheet to prevent strips fromuncurling.Bake cheese straws until golden, 20 to 22minutes. Transfer to wire racks tocool.4 Repeat with remaining puff-pastry sheet, egg white, paprika mixture, andcheese.Storeinairtightcontainerupto1week.

JICAMAANDORANGESALADTOTALTIME45minutes.MAKES20side-dishservings

1largejicama(2pounds)1English(seedless)cucumber4mediumnaveloranges(2¼poundstotal)

3to4limes1cuppackedfreshcilantroleaves,coarselychopped

1tablespoonvegetableoilteaspoongroundredpepper(cayenne)

¼teaspoonsalt

EACHSERVINGabout40calories,1gprotein,8gcarbohydrate,1gtotalfat(1gsaturated),3gfiber,0mgcholesterol,35mgsodium

ThisrefreshingsaladcomplementstheTex-Mexentréesonthismenu.

1Usingsharpknife, trim topandbottomof jicamaandgenerouslypeel toughbrown skin. Cut jicama into matchstick-size pieces; you should have about 8cups. Peel cucumber in alternating strips; cut in half lengthwise, then into¼-inch-thickhalf-moons.2Withknife,cutpeelandwhitepithfromorangesanddiscard.Cuteachorangecrosswiseinto¼-inchrounds;cuteachroundinhalfandtransfertolargebowl.Fromlimes,grate2teaspoonspeelandsqueeze5tablespoonsjuice.3Tobowlwithoranges,addjicama,cucumber,limepeelandjuice,cilantro,oil,groundredpepper,andsalt.Tosswell.Serveimmediatelyorrefrigerateupto4hours.

POTLUCKPREPTransport in a covered container.Serve chilledor at roomtemperature.

GARDENMACARONISALADACTIVETIME25minutes.TOTALTIME40minutes

MAKES8cupsor12side-dishservings8ouncescorkscrew(rotini)pasta

1largelemon

cuplightmayonnaise

cupmilk½teaspoonsalt½teaspoongroundblackpepper1cupfrozenpeas,thawed5radishes,cutinto½-inchchunks1smallzucchini(about6ounces),cutinto½-inchchunks1mediumcarrot,peeledandshredded½mediumyellowpepper,cutinto½-inchpieces¼cupchoppedfreshchives

EACHSERVINGAbout135calories,4gprotein,19gcarbohydrate,5gtotalfat(1gsaturated),2gfiber,5mgcholesterol,245mgsodiumThisismacaronisaladwithatwist—corkscrew pasta instead of elbows and loaded with colorful, crispvegetables.

1Heatcovered4-quartsaucepanofsaltedwatertoboilingoverhighheat.Addpastaandcookaslabeldirects.2 Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 3 tablespoonsjuice.Transferpeeland juice toservingbowl;addmayonnaise,milk, salt,andpepper.Withwirewhisk,stirmayonnaisemixtureuntilsmooth.3Drainpasta.Rinsewithcoldrunningwater;drainagain.4 Add pasta, peas, radishes, zucchini, carrot, yellow pepper, and chives tomayonnaisemixtureinbowl;tossuntilevenlymixed.Coverandrefrigerateupto1day.

POTLUCK PREP Prepare far enough in advance so it has time to getcompletelycoldintherefrigerator.Transportinacoveredcontainer;ifweatheriswarm,carryitinacooler.

GRILLEDGARLICANDHERBBREADACTIVETIME10minutes.TOTALTIMEabout20minutes

MAKES6side-dishservings5tablespoonssoftspreadablecheesewithgarlicandherbs½(16-ounce)longloafFrenchorItalianbread,splithorizontallyin

half

1plumtomato,seededandchopped

EACHSERVINGAbout155calories,4gprotein,20gcarbohydrate,7gtotalfat(4g saturated), 1g fiber, 15mg cholesterol, 305mg sodiumLike the spicednuts, this is a recipe you can have fun with and bring several flavorselections,ifyoulike.

1Evenlyspreadcheeseoncutsidesofbread.Sprinklebottomhalfofbreadwithtomato.Replacetophalfofbread.Wrapbreadtightlyinheavy-dutyfoil.2Prepareoutdoorgrillforcovereddirectgrillingovermediumheat.3Place foil-wrappedbreadonhotgrill rack.Covergrillandcook10minutes,turningoveroncehalfwaythroughgrilling.4Transferbreadtocuttingboard.Toserve,carefullyremovefoil.Withserratedknife,cutbreadcrosswiseintoslices.

POTLUCKPREPCheckwiththecookastothediameterofhisorherportablegrill.It’spossibleyoumightwanttocutandwrapthepreppedbreadinsmallerportionssothattheywillfitonthegrill.Alsobringacuttingboardandserratedbreadknifetocutthebread,aswellasabaskettoholdit.

Basil-RomanoBread

Insteadofthesoftcheese,brushcutsidesofbreadwith2tablespoonsbottledItaliansaladdressing.Insteadofthetomato,sprinklebottomhalfofbreadwithcup torn fresh basil leaves and¼ cup freshly grated Pecorino-Romano

cheese.Continueasdirectedopposite.

EACHSERVING140calories,5gprotein,20gcarbohydrate,4g total fat (1gsaturatedfat),1gfiber,4mgcholesterol,310mgsodiumHorseradish-ChiveBread

Insmallbowl,combine2tablespoonslightmayonnaise,1tablespoonbottledwhite horseradish, and 1 tablespoon chopped fresh chives. Spreadmayonnaise mixture on cut sides of bread instead of the soft cheese. Omittomato.Continueasdirectedopposite.

EACHSERVING120calories,3gprotein,21gcarbohydrate,2gtotalfat(1gsaturated),1gfiber,

2mgcholesterol,265mgsodium

SALSAVERDEENCHILADASACTIVETIME50minutes.TOTALTIME1hour10minutes

MAKES2casseroles,4main-dishservingseach

2rotisseriechickens2jars(16to17.6ounceseach)mildsalsaverde6greenonions,thinlysliced¼cupfreshlimejuice(from2to3limes)½cuplooselypackedfreshcilantroleaves,chopped16(6-inch)corntortillas1container(8ounces)reducedfatsourcream½cupreduced-sodiumchickenbroth1package(8ounces)reducedfat(2%)shreddedMexicancheeseblend(2cups)


Thisdishwillwarmandsatisfyyourguests.Iftwocasserolesaremorethanyouneed,freezeonetoenjoyanotherday.

1Removemeatfromchickensandcoarselyshred;placeinmediumbowl(youwill need 5½ cups; reserve any extra for use another day). Discard skin andbones.Stir½cupsalsaverdeintochickentoevenlycoat.2Preheatovento350°F.Greasetwo13"by9"bakingdishes;setaside.3In12-inchskillet,heatremainingsalsaverde,greenonions,andlimejuicetoboilingovermedium-highheat.Boil 2minutes, stirringoccasionally. Stir in 2tablespoonscilantro;keepwarmoververylowheat.4 With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Placetortillaonwaxedpaper; topwithabout cupshredded-chickenmixture.Rollup tortilla and place, seam side down, in prepared baking dish. Repeat withremainingtortillasandchickenmixture,arranging8tortillasineachdish.5Stirsourcreamandbrothintoremainingsalsaverdemixtureinskillet;spoonover filled tortillas. Cover the dishes with foil and bake 15minutes. Removefoil;sprinkleeachdishwith1cupcheeseand1tablespooncilantro.Bakeuntil

cheesemelts,about5minuteslonger.

POTLUCKPREPBake both casseroles right before leaving.Coverwith foilandtransportinaninsulatedfoodcarrier.Bringaserver.

PAPRIKASTEAKWITHPIMIENTOSALSA

ACTIVETIME10minutes.TOTALTIME20minutesMAKES6main-dishservings

1½poundsbeefskirtsteak1tablespoonmildsmokedSpanishpaprikaorregularpaprika

1teaspoonsalt1jar(4ounces)slicedpimientos,drained1smallgarlicclove,crushedwithgarlicpress¼cupblanchedalmonds,coarselychopped2tablespoonsraisins,coarselychopped1tablespooncapers,drainedandchopped1tablespoonoliveoil

1tablespoonredwinevinegar

EACHSERVINGSTEAKAbout190calories,27gprotein,1gcarbohydrate,8gtotalfat(3gsaturated),0gfiber,81mgcholesterol,440mgsodium

EACHTABLESPOONSALSAAbout30calories,1gprotein,2gcarbohydrate,2gtotalfat(0gsaturated),1gfiber,0mgcholesterol,25mgsodium

Smokedpaprika(pimentóndeLaVera)hasadistinctanddeliciousflavor.It’s increasingly available in larger supermarkets and is worth searchingout.

1Rubsteakalloverwithpaprika.Sprinklebothsideswithsalt.Placeinzip-tight

plasticbaginrefrigeratoruntilreadytogrill.2Insmallairtightcontainer,combinepimientos,garlic,almonds,raisins,capers,oil,andvinegar.Refrigerateuntilreadytocook.MakesaboutD.ecupsalsa.3Prepareoutdoorgrillfordirectgrillingovermediumheat.4Place steakonhotgrill rack.Cook steak6 to8minutes formedium-rareoruntil desired doneness, turning over once. Transfer steak to cutting board; letstand5minutesforeasierslicing.Thinlyslicesteakagainstthegrain.Servewithsalsa.

POTLUCKPREPTransportprepped steak, ready for thegrill, and salsa in acooler.(Youmightwanttodoublebagthesteaktoavoidanyleakage.)Bringacuttingboardandchef’sknifetocutthesteak,andaservingplatterandtongs.

BUTTERSCOTCHBLONDIESACTIVETIME15minutes.TOTALTIME35to40minutes.MAKES24

blondies1cupall-purposeflour

2teaspoonsbakingpowder¾teaspoonsalt

6tablespoonsbutterormargarine1¾cupspackedlightbrownsugar

2teaspoonsvanillaextract2largeeggs,lightlybeaten1cuppecans,coarselychopped

EACHBLONDIEAbout145calories,0gprotein,20gcarbohydrate,7gtotalfat(2gsaturated),1gfiber,26mgcholesterol,150mgsodiumPerfectforatailgate,thesebarsarealsoagreatchoiceforanytypeofpotluck.

1Preheatovento350°F.Grease13“by9”bakingpan.2Onwaxedpaper,combineflour,bakingpowder,andsalt.3 In 3-quart saucepan,melt butter overmedium heat. Remove saucepan fromheat;stirinbrownsugarandvanilla.Addeggs;stiruntilwellmixed.Stirinflourmixtureandpecansjustuntilblended.Spreadbatterinpreparedbakingpan.4Bakeuntiltoothpickinserted2inchesfromedgecomesoutalmostclean,20to25minutes.Donotoverbake;blondieswillfirmupastheycool.Coolinpanonwirerack.5Whencool, cut lengthwise into4 strips, thencut each stripcrosswise into6pieces.

POTLUCKPREPTransportinacookietin.

HAZELNUTBROWNIESACTIVETIME30minutes.TOTALTIME55to60minutes.MAKES24

brownies¾cupbutterormargarine(1½sticks)

4ouncesunsweetenedchocolate

2ouncessemisweetchocolate½cup(abouthalf13-ouncejar)chocolate-hazelnutspread1½cupssugar

1teaspoonvanillaextract4largeeggs,lightlybeaten

1cupall-purposeflour1cuphazelnuts(filberts),toastedandcoarselychopped(seeTip)½teaspoonsalt

EACHBROWNIEAbout230calories,4gprotein,23gcarbohydrate,15gtotalfat(6gsaturated),2g fiber, 52mgcholesterol, 125mg sodiumChocolate-hazelnut spreadandtoastedhazelnutsofferadoubledoseofnuttygoodness.

1Preheatovento350°F.Grease13"by9"bakingpan.2 In 3-quart saucepan, heat butter, unsweetened chocolate, and semisweetchocolate over medium-low heat until melted, stirring frequently. Removesaucepanfromheat;stirinhazelnutspread.3 Add sugar and vanilla, stirring untilwell blended.Add eggs; stir untilwellmixed. Stir in flour, hazelnuts, and salt just until blended. Spread batter inpreparedbakingpan.4Bakeuntiltoothpickinserted2inchesfromedgecomesoutalmostclean,25to30minutes.Coolinpanonwirerack.5Whencool,cutbrownieslengthwiseinto4strips,thencuteachstripcrosswise

into6pieces.

TIPUnlessyoubuyhazelnutsthathavealreadyhadtheirskinsremoved,you’llneedtodothatafteryoutoastthem,astheskinstastebitter.Totoast,placethenuts inasingle layer inametalbakingpan inapreheated350°Foven.Bakeduntil portions of the nutswithout skin are light brown, about fifteenminutes,shaking or stirring the nuts occasionally.Wrap the hot nuts in a clean towel.Withyourhands,rollthembackandforthtoremovemostoftheskin.

POTLUCKPREPTransportinacookietin.

•DayAfter•Thanksgiving

DINNERPARTY

MENU

CranberryMojitos

Cranberry-AlmondSalad

Cranberry-FigConservewithBrie

GarlicandThymeGreenBeans

Maple-RoastedSquash

TurkeyEscaroleSoup

TurkeyandVeggieLasagna

TurkeyandMashedPotato“Pie”

PumpkinCheesecakeCrèmeCaramel

You’vesurvivedthestressandstrainofturkeyday.Nowit’stimetokickoffyourshoes,inviteyourfriendsover,andstartanewholidaytraditionatyourhouse.Thisget-togetherisallabouteaseofpreparation.Threepotluckerswill

preparerecipesbasedonleftoverturkey.Therestofthedishescanbeleftoversfromeveryone’sThanksgivingfeast,butjustincaseyourfriends

havebeenwipedclean,we’veprovidedaselectionofrecipesinkeepingwiththeday-after-Thanksgivingtheme.

CRANBERRYMOJITOSTOTALTIME10minutes.MAKES10cupsor20servings

4to5limes3cupslooselypackedfreshmintleaves½cupsugar1bottle(32ounces)cranberryjuicecocktail

2cupsgoldenorlightrum3cupsclubsodaorseltzer,chilled

8cupsicecubes

mintsprigsforgarnish

EACHSERVINGAbout 90 calories, 0g protein, 12g carbohydrate, 0g fat, 1g fiber, 0mgcholesterol, 10 mg sodium This delicious pitcher drink declares thispotluckisaparty!

1 From limes, grate 1 tablespoon peel and squeeze ½ cup juice. In blendercontainer, combine peel and juice, mint leaves, and sugar. Cover blender andpulseuntilmintischopped.2 Into large pitcher, pourmintmixture, cranberry juice, and rum. Stir in clubsoda.3 To serve, add ice to pitcher or pour over ice in glasses. Garnish withmintsprigs.

POTLUCKPREPMix thesemojitos,minus theclubsoda,and transport inacovered pitcher, along with a zip-tight plastic bag of mint sprigs. When youarriveattheparty,addtheclubsoda,thenpouroverice,garnish,andserve.

CRANBERRY-ALMONDSALADTOTALTIME5minutes.MAKES16cupsor8servings3tablespoonswalnut

oil

2tablespoonswhitewinevinegar½teaspoonDijonmustard¼teaspoonsalt

teaspooncoarselygroundblackpepper3bags(5½ounceseach)babyspinachsaladwithalmondsandcranberries½cupcrumbledbluecheese

EACHSERVINGAbout65calories,2gprotein,3gcarbohydrate,5gtotalfat(1gsaturated),3gfiber, 3mg cholesterol, 130mg sodium Around the holidays, somesupermarkets sell a saladmix with spinach, almonds, and cranberries,whichweusehere.Ifyoucan’tfinditinyourarea,substitute3bags(5to6 ounces each) baby spinach, cup sliced almonds, and cup driedcranberries.

1 In small bowl, whisk oil, vinegar, mustard, salt, and pepper until blended.Coverandrefrigerateuntilreadytoserve.2 In large serving bowl, toss spinach, almonds, and cranberrieswith dressing;sprinklewithbluecheese.

POTLUCKPREPPreparedressingandstoreinatightlyclosedjar.Inadvance,crumblebluecheeseandmeasureoutthealmondsandcranberriesifnecessary;store separately. Carry salad ingredients to the potluck in the salad bowl youintend to use; remember to take salad tongs. Toss salad together right beforeserving.

CRANBERRY-FIGCONSERVEWITHBRIE

ACTIVETIME10minutes.TOTALTIME15minutespluschillingMAKES24appetizerservings

cuppackedbrownsugar¼cupbrandy

cupwater

1lemon1bag(12ounces)cranberries(3cups),pickedover8ouncesdriedfigs,trimmedandeachcutinto8pieces1jalapeñochile,chopped1wheel(6to7inchesindiameter)ripeBriecheeseorone1-poundwedge1loafFrenchbread,sliced(optional)

EACHSERVINGWITHOUTBREADAbout120calories,4gprotein,14gcarbohydrate,5gtotalfat(3gsaturated),2gfiber,19mgcholesterol,120mgsodium

What an easy, elegant way to start off your dinner. Allowing the Brie tosoftenatroomtemperatureenhancestheflavorofthecheese.

1In2-quartsaucepan,heatbrownsugar,brandy,andwatertoboilingoverhighheat; boil 2 minutes. From lemon, grate 1 teaspoon peel and squeeze 2tablespoonsjuice.2Addcranberries,figs,jalapeño,andlemonpeelandjuicetosaucepan;heattoboiling,stirringfrequently.Reduceheattomedium;cookuntilmostcranberriespopandmixturethickensslightly,about5minutes.Coverandrefrigerateatleast3hoursorupto1week.Makesabout3cups.3About1hourbeforeserving,removeBrieandconservefromrefrigerator;letstandatroomtemperaturetowarmslightly.4Toserve,spoonsomeconserveoverBrieifyoulike;servewithbread,ifusing,

andremainingconserveinsmallservingbowl.

POTLUCKPREP Prepare the conserve so it has enough time to set in therefrigerator. Take it and the Brie out of the refrigerator about an hour beforeleavingforthepotlucksotheyhaveachancetowarmtoroomtemperature.Cutthebreadrightbeforeleavingandtransportinazip-tightplasticbagsotheslicesdon’tdryout.Bringasmalldecorativebowlandspoonfortheconserve,aplatelargeenoughtoaccommodatetheBrie,conserve,andbreadslices,andaservingknifeforthecheese.

GARLICANDTHYMEGREENBEANSACTIVETIME10minutes.TOTALTIME20minutes.MAKES8side-dish

servings

teaspoonsalt2poundsgreenbeans,trimmed

1tablespoonoliveoil2garliccloves,crushedwithgarlicpress

1teaspoonfreshthymeleaves¼teaspoongroundblackpepper


Because thisdish is finished stovetoprightbefore serving,werecommendthatthehostprepareit.

1In12-inchskillet,heat1inchwaterand½teaspoonsalttoboilingoverhighheat.Addgreenbeans;heattoboiling.Reduceheattolow;simmeruntiltender-crisp,5to10minutes,dependingonthicknessofbeans;drain.Wipeskilletdry.2 In same skillet, heat oil and garlic 1minute overmedium heat. Add greenbeans and cook until hot, about 2minutes.Remove skillet fromheat and tossgreenbeanswiththyme,remaining¼teaspoonsalt,andpepper.

POTLUCK PREP You can cook the green beans to tender-crisp in boilingwaterearlierintheday;refrigerateinazip-tightplasticbaguntilreadytofinish.

MAPLE-ROASTEDSQUASHACTIVETIME5minutes.TOTALTIME30minutes.MAKES8side-dish

servings

1package(2pounds)peeledandcubedbutternutsquash

1tablespoonoliveoil¼teaspoonsalt

cupmaplesyrup½teaspoonpumpkin-piespicepinchgroundredpepper(cayenne)


In the vegetable department, nothing says “fall” like butternut squash.Tossedwithamixofmaplesyrupandspicesthatgivesitahintofheatandsmokeflavor,it’sroasted,whichconcentratesitsownnaturalsweetness.

1 Preheat oven to 425°F. Line 15½" by 10½" jelly-roll pan with foil. Placesquash in pan; drizzlewith oil, sprinklewith salt, and toss to combine.Roastsquash15minutes.2Meanwhile,in1-cupliquidmeasuringcup,stirmaplesyrupwithpumpkin-piespiceandgroundredpepper.3 Toss squash with maple syrup mixture. Roast until fork-tender, 15 to 20minuteslonger.Spoonsquash,alongwithanypanjuices,intoservingdish.

POTLUCKPREPRoastthesquashrightbeforeleaving,transfertoacoveredservingdish,andtransportinaninsulatedfoodcarrier.

TURKEYESCAROLESOUPACTIVETIME15minutes.TOTALTIME25minutes

MAKES10cupsor5main-dishservings

1tablespoonoliveoil2cupsshreddedormatchstickcarrots(abouttwo-thirdsofa10-ouncebag)1smallonion,finelychopped2clovesgarlic,minced3cans(14½ounceseach)chickenbroth(5¼cups)

2cupswater2headsescarole(1½pounds),cutinto1-inchpieces½cuporzopasta2cupschoppedleftovercookedturkey(10ounces)

teaspooncoarselygroundblackpepper½cupfreshlygratedParmesancheese


Youcanservethistostartthemealorset itoutwithall theotherpotluckofferings.

1In6-quartDutchoven,heatoilovermedium-highheatuntilhot.Addcarrots,onion,andgarlic;cookuntilonionsoftens,about4minutes,stirringfrequently.Stirinbrothandwater;heattoboiling.Stirinescaroleandorzo;heattoboiling.2Reduceheattomedium-low;simmeruntilescaroleandorzoaretender,about6minutes.Stirinturkeyandpepper.Reduceheattolow;simmeruntilturkeyisheatedthrough,about3minutes.ServewithParmesan.

POTLUCKPREPPrepareorreheatthisrightbeforeyouleave.Transportitin

thesouppotyouprepareditinortransferittoaslowcooker.Ineithercase,besuretosecurethelid.Onceatthepotluck,ifneedbe,youcansetthepotonthestove for a quick simmer, or set the slow cooker on the KeepWarm setting.Bringaservingladle.

TURKEYANDVEGGIELASAGNAACTIVETIME25minutes.TOTALTIME1hour10minutes


4tablespoonsbutterormargarine1package(10ounces)slicedmushrooms1smallonion,finelychopped1garlicclove,crushedwithgarlicpress

cupall-purposeflour2cupslow-fat(1%)milk,warmed1can(14½ounces)chickenbroth(1¾cups)

8no-boillasagnanoodles1package(10ounces)frozenchoppedspinach,thawedandsqueezeddry2cups½-inchpiecesleftovercookedturkey(10ounces)¾cupfreshlygratedParmesancheese1cupshreddedpart-skimmozzarellacheese(4ounces)


Leftover turkey never had it so good in this hearty, satisfying take onlasagna.

1 In12-inchnonstick skillet,melt1 tablespoonbutterovermediumheat.Addmush.rooms,onion,andgarlic,andcookuntilmushroomsarelightlybrowned,about8minutes,stirringoccasionally.Setaside.2 Meanwhile, in 4-quart saucepan, melt remaining 3 tablespoons butter overmediumheat.Whisk in flourandcook1minute.Graduallywhisk inmilkandbrothuntilwellblended;cookuntilsaucethickensandboils,stirringfrequently.Boil2minutes.Setsauceaside.3 Preheat oven to 375°F. Spray 8-inch glass or ceramic baking dish withnonstickcookingspray.Pour½cupsauce inbottomofbakingdish;arrange2

noodlesoversauce,overlappingtofit.Topevenlywithhalfofspinach,halfofturkey, then½cup sauce; sprinklewith¼cupParmesan.Topwith2noodles,mushroommixture,¾cupmozzarella, then½cup sauce.Topwith2noodles,remainingspinachandturkey,then¾cupsauce,and¼cupParmesan.Arrangeremaining noodles on top; spoon remaining sauce over noodles to cover.SprinklewithremainingmozzarellaandParmesan.4 Spray sheet of foil with cooking spray (or use nonstick foil); cover bakingdish, sprayed (or nonstick) side down.Bake lasagna 30minutes.Remove foilandbakeuntilhotandbubblyinthecenterandlightlybrownedontop,about15minuteslonger.Letstand15minutesforeasierserving.

POTLUCKPREPBakerightbeforeleavingandtransporttothepotluckinaninsulatedfoodcarrier.Or,ifyourhostprefers,bakefor30minutes,thentaketothepotluckandfinishbrowningthere.

TURKEYANDMASHEDPOTATO“PIE”ACTIVETIME10minutes.TOTALTIME35minutes.MAKES6main-

dishservings

2tablespoonsbutterormargarine

2tablespoonsall-purposeflour1can(14½ounces)chickenbroth(1¾cups)

1teaspoonWorcestershiresauce2cups½-inchpiecesleftovercookedturkey(10ounces)2cupsleftovercookedvegetables,coarselychopped1½cupsleftoverstuffing

2cupsleftovermashedpotatoes½cupshreddedsharpCheddarcheese


Leftover mashed potatoes can get stiff when refrigerated, making themhardtospread.Ifthathappens,addafewtablespoonsofhotmilkandstiruntiltheyloosenup.

1Preheatovento375°F.Lightlygreaseshallow2-quartglassorceramicbakingdish;setaside.2 In 3-quart saucepan, melt butter over medium heat. Whisk in flour untilsmooth;cook1minute.Whisk inbrothandWorcestershireuntilwellblended;heat toboilingoverhighheat.Reduceheat to low; simmer5minutes, stirring

frequently.Stirinturkeyandchoppedvegetables.3Spoon stuffing evenly intobottomofpreparedbakingdish.Topwith turkeymixture.Usingbackofspoon,evenlyspreadmashedpotatoesovertop;sprinklewithCheddar.4 Bake casserole until hot and bubbly and cheese begins to brown at edges,about25minutes.Letstand5minutesforeasierserving.

POTLUCKPREPBakerightbeforeleavingandtransportinaninsulatedfoodcarrier.

PUMPKINCHEESECAKECRÈMECARAMELACTIVETIME30minutes.TOTALTIME1hour40minutespluschilling

MAKES12servings

1orange1¼cupssugar¼cupwater1package(8ounces)creamcheese,softened1cupsolidpackpumpkin(notpumpkin-piemix)

6largeeggs1can(12ounces)evaporatedmilk½cupheavyorwhippingcream¼cuporange-flavorliqueursuchasGrandMarnierortriplesec

1teaspoonvanillaextract1teaspoongroundcinnamonpinchgroundnutmegpinchsalt


Becauseofallthecaramelsauce,besuretouseadeeprectangularplatterforservingthisdelicious,silkysmoothdessert.

1Preheatovento350°F.Fillkettleorcovered4-quartsaucepanwithwater;heattoboilingoverhighheat.2Meanwhile,fromorange,withvegetablepeeler,remove6stripspeel,about3"by1"each.Withknife,trimoffasmuchwhitepithaspossiblefrompeel.In1-quartsaucepan,heatorangepeel,¾cupsugar,and¼cupwatertoboilingover

medium heat; cover and cook 5minutes. Remove cover and cook until sugarmixtureisamberincolor,1to2minuteslonger.Pourhotcaramelinto9"by5"metalloafpan.Withfork,removeanddiscardorangepeel.(Holdloafpanwithpotholderstoprotecthandsfromheatofcaramel.)Setpanaside.3Inlargebowl,withmixeronmediumspeed,beatcreamcheeseandremaining½cup sugar 2minutes, occasionally scrapingdownbowlwith rubber spatula.Beat in pumpkin, then eggs, 1 at a time. Reducemixer speed to low; beat inevaporatedmilk, cream, liqueur, vanilla, cinnamon, nutmeg, and salt just untilwellmixed.4Pourpumpkinmixturethroughmedium-meshsieveovercaramelinloafpan,pressingitthroughwithrubberspatula.Placeloafpanin13"by9"bakingpan;place in oven. Carefully pour boiling water into baking pan to come three-quartersupsidesofloafpan.5Bakeuntilknifeinserted1inchfromedgeofcustardcomesoutclean(centerwill jiggle),about1hourand10 to15minutes.Remove loafpanfrombakingpantocoolonwirerack1hour.Coverandrefrigeratecrèmecaramelatleast8hoursorovernight.6Tounmold, runsmallmetal spatulaorknifearoundsidesof loafpan; invertcrème caramel onto serving plate. Leave loaf pan in place several minutes,allowingcaramelsyruptodripfrompanontoloaf.(Don’tworryifsomecaramelremainsinloafpan.)

POTLUCKPREPPrepareearlierinthedayorthedaybeforetoallowproperchillingtime.Transportinloafpanalongwithservingdish.Atpotluck,unmoldasdirectedinstep6.

•NewYear’sEve•POTLUCKPARTY

MENU

HolidayChampagnePunch

HotCrabmeatSpread

SpinachandMandarinOrangeSalad

GlazedHamwithApricots

CornPudding

BrusselsSproutswithGarlicButterandAlmonds

CranberryTrifle

PotluckisagreatwaytohandleNewYear’s.Askingfriendstobringadishtocomecelebrateonelasttimebeforeyears’endmakesitawork-andstress-free

get-togetherforeveryone.Forthismenu,wecombinedelementsofindulgenceandcomfort.Startoutwithafestivechampagnepunchservedwithahotcrabmeatdip,thenmoveontoadinnerthatwillwarmthecoldestwinternight—adeliciouslyglazedhamaccompaniedbysmoothandsatisfyingcornpudding,sautéedBrusselssprouts,andaspinachandorangesalad.Thegrand

finaleisashowstoppertriflelayeredwithcranberries.

HOLIDAYCHAMPAGNEPUNCHTOTALTIME20minutesplusfreezing.MAKES10cupsor20servings

1pintstrawberries1poundseedlessgreengrapes,onstems

2cupsorangejuice¼cuporange-flavorliqueursuchasGrandMarnierorTripleSec1bottle(1liter)gingerale,chilled1bottle(750milliliters)champagneorsparklingwhitewine,chilled

1bunchfreshmint


Thisprettypunch isa sparkling spectacle, its fruit garnish frozen intoanicyringthatalsohelpstokeepeverythingcold.

1 Fill 5-cup ring mold with ½ inch cold water; freeze until hard, about 45minutes.Reserve8strawberries;hullandsliceremainingstrawberries.Ontopofice in ring mold, decoratively arrange half of sliced strawberries and ½ cupstemmedgrapes.Add just enoughwater to prevent fruit from floating. Freezeuntilhard,about45minutes.Repeatwithremainingstrawberryslices,another½cupstemmedgrapes,andenoughwatertocoverfruit;freezeuntilhard,about45minutes.2Withkitchenshears,cutremaininggrapestemsintosmallbunchesofgrapes;arrangegrapebunchesandreservedwholestrawberriesalternatelyinringmold.Addenoughwatertocomeuptorimofmold,allowingsomefruittobeexposedabovewater;freezeuntilhard,about45minutesorupto6hours.3About15minutesbeforeserving,in5-quartpunchbowlorbowllargeenough

toholdicering,combineorangejuiceandorangeliqueur.Stiringingeraleandchampagne.4Unmoldiceringandturnfruitsideup.Tucksmallmintsprigsbetweengrapesandstrawberries.Addiceringtopunchbowlandserve.

Thispunch features a ringof ice containingartfully arranged strawberries andgrapes.

The ring iscreatedby freezingprogressive layersofwaterand fruit.After thering is frozen solid, youwill unmold it and turn it right side up in the punchbowl.

HOTCRABMEATSPREADACTIVETIME10minutes.TOTALTIME35minutes.MAKES12

appetizerservings

3tablespoonsslicedalmonds1container(8ounces)lumpcrabmeat1package(8ounces)creamcheese,softened3tablespoonsmincedonion

1tablespoonmilk½teaspoonbottledwhitehorseradish¼teaspoonsalt

teaspooncoarselygroundblackpepperassortedcrackers


Thisaddictivespreadhastheaddedcrunchoftoastedalmondswithalittlebitofhorseradishbite.

1Preheatovento375°F.Spreadalmondsin8-inchbakingpan.Bakeuntillightlytoasted, 2 to 3minutes. Pick through crabmeat to remove any pieces of shell,makingsurenottobreakupmeat.2Inmediumbowl,stircreamcheese,onion,milk,horseradish,salt,andpepperuntil blended. Gently stir in crabmeat. Spread mixture into shallow 9-inchbakingdish.3Sprinklealmondsovercrabmeatmixture.Bakeuntiledgesbrownandcenterbeginstobubble,20to25minutes.Servehotwithcrackers.

POTLUCK PREP Bake right before leaving. Cover tightly with foil and

transport in an insulated food carrier. You could also keep this warm on thebuffettableinaminislowcooker.Bringaboxofcrackersandabasketorplatetoarrangethemon.

SPINACHANDMANDARINORANGESALAD

TOTALTIME5minutes.MAKES8first-courseservings

2bags(5to6ounceseach)babyspinachcupbottledpoppy-seedsaladdressing

½lemon1can(11ounces)mandarinorangesections,drainedandpatteddry½cuphoney-roastedslicedalmonds(half3¾-ouncebag)


Just five ingredients but what an incredible combination of flavors andtextures—thetendergreengoodnessofbabyspinach,thejuicysweetnessofmandarinoranges,andthecrunchyrichflavorofhoney-roastedalmonds.

Placespinachinlargesaladbowl.Drizzlepoppy-seeddressingontop;squeezejuicefromlemonhalfoversalad.Justbeforeserving,tosstocombine;topwithmandarinorangesectionsandslicedalmonds.

POTLUCKPREPWash and spin dry spinach if necessary. Transport in zip-tightplasticbagssetinthesaladbowlyouintendtouse,alongwiththebottleofsalad dressing, lemon, can of orange sections, almondsmeasured into a smallzip-tightplasticbagorcontainer,andsaladtongs.Putsaladtogetherasdirectedabovebeforeserving.

GLAZEDHAMWITHAPRICOTSACTIVETIME35minutes.TOTALTIME2hours45minutes


1fullycookedbone-insmokedhalfham(7pounds)1package(6ounces)driedapricothalves

2tablespoonswholecloves½cuporangemarmaladeorapricotjam

2tablespoonsgrainycountrystyleDijonmustard

EACHSERVINGAbout240calories,29gprotein,16gcarbohydrate,7gtotalfat(2gsaturated),0gfiber,62mgcholesterol,1,525mgsodium

Hamhalvesareavailableasbuttorshank.Theshankhalflooksmorelikeaclassicwholehambecauseitcontainsthelegbone.It’salsoeasiertocarvethanthebutthalf,andlessfatty,too.

1Preheatoven to325°F.Withknife, remove skinand trimallbut inch fatfromham.Secureapricotswithclovestofatsideofhaminrows,leavingsomespacebetweenapricots.Placeham,fatsideup,onrackinlargeroastingpan(17"by11½");add1cupwater.Coverpantightlywithfoil.Bake2hours.2Afterhamhasbaked1hour45minutes,prepareglaze: In1-quart saucepan,heat marmalade and mustard to boiling over medium-high heat. Remove foilfromhamandcarefullybrushwithsomeglaze.3Continuetobakeham30to40minuteslonger,brushingwithglazeevery15minutes, until instant-read meat thermometer inserted away from the bonereaches135°F.Internal temperatureofhamwill rise5° to10°Fuponstanding.(Someapricotsmayfalloffintopanasyouglaze.)

4 Transfer ham to cutting board; cover and let stand 20 minutes for easierslicing.Slicehamandservewithapricotsfrompan.

POTLUCKPREPBakethehamrightbeforeleaving.Removeitfromtheovenandwrapitwithfoil;transportitintheroastingpanalongwithaservingplatter.Slice ham at potluck right before serving (so everyone can first admire yourbeautifullyglazedham),arrangingtheslicesandapricotsontheplatter.Itmightalsobefuntobringaselectionofdifferentmustardsforpeopletochoosefrom.

CORNPUDDINGACTIVETIME15minutes.TOTALTIME1hour.MAKES12side-dish

servings

1can(14¾ounces)creamstylecorn3cupsfreshcornkernels(fromabout6ears)or1bag(16ounces)frozencorn1container(16ounces)sourcream¾cupcornmeal

3largeeggs,separated½teaspoonsalt½teaspooncoarselygroundblackpepper


Cornpudding is a tasty alternative to potatoes. In this version, you get atripledoseofcorngoodness—creamstylecorn,cornkernels,andcornmeal.

1Preheatovento350°F.Grease13"by9"bakingdish;setaside.2 In large bowl, combine creamstyle corn, fresh or frozen corn kernels, sourcream,cornmeal,eggyolks,salt,andpepper.3 In small bowl, with mixer on high speed, beat egg whites until stiff peaksform.Foldwhitesintocornmixture;pourintopreparedbakingdish.4Bakepuddinguntiledgesaresetandcenterjigglesslightly,about45minutes.Letpuddingstandonwirerack10minutestosetbeforeserving.

POTLUCKPREPBakerightbeforeleaving.Allowtosetfor10minutes,thencovertightlywithfoilandtransportinaninsulatedfoodcarrier.

BRUSSELSSPROUTSWITHGARLICBUTTERANDALMONDS

ACTIVETIME20minutes.TOTALTIME35minutesMAKES5cupsor12side-dishservings

½cupsliveredalmonds

2tablespoonsbutterormargarine4largegarliccloves,slivered3containers(10ounceseach)Brusselssprouts,trimmedandeachcutlengthwiseintoquarters

cupwater

1teaspoonsalt


ThesecrettoBrusselssproutsisnottoovercookthem,otherwiseyouendupwithsproutsthattaste—andsmell—cabbagey.TreatBrusselssproutsrightandyou’llberewardedwithgreattextureandafabulousnuttyflavorthat’senhancedinthisrecipebytheadditionoftoastedalmonds.

1Innonstick12-inchskillet,cookalmondsovermediumheatuntilbrowned,4to5minutes,stirringfrequently.Transferalmondstocup;setaside.2Insameskillet,meltbutterovermediumheat.Stiringarlic,Brusselssprouts,water, andsalt; coverandcookuntil sproutsare just tender,10 to12minutes,stirring occasionally. (You may need to stir Brussels sprouts mixture morefrequentlyduringfinalminutesofcookingtoavoidoverbrowningthegarlic.)3TransferBrusselssproutstoservingbowl;sprinklewithalmondstoserve.

POTLUCKPREP Because this is a last-minute preparation, we recommend

thatthehostmakeit.

CRANBERRYTRIFLETOTALTIME50minutespluschilling.MAKES12servings

2naveloranges1bag(12ounces)freshcranberries(about3cups)1¼cupswater1cupsugar

2tablespoonschoppedcrystallizedginger¼teaspoongroundcinnamon

teaspoongroundallspice

1cupheavyorwhippingcream1package(4servings)vanillaflavoredinstantpuddingandpiefilling

2cupsmilk1frozenpoundcake(16ounces),cutinto¾-inchcubes


ThislayereddessertisaspectacularwaytoendthemealandwelcomeintheNewYear!

1Fromoranges,grate1teaspoonpeelandplacein4-quartsaucepan.Withknife,removeall remainingpeelandwhitepith fromoranges.Holding1orangeatatimeoversamesaucepan,tocatchjuice,cutsectionsfrombetweenmembranesandaddtosaucepan,thensqueezejuicefrommembranesintosaucepan;discardmembranes.

2 Set aside a few cranberries for garnish. In same saucepan, stir remainingcranberries with water, sugar, ginger, cinnamon, and allspice. Heat to boilingoverhighheat,stirringoften.Reduceheattomedium;cookuntilcranberriespopandsaucethickensslightly,15to17minutes,stirringoccasionally.Removefromheat;cooltoroomtemperature.3Meanwhile, inmediumbowl,withmixeronmediumspeed,beatcreamuntilsoftpeaksform. In largebowl,withwirewhisk,preparepuddingwithmilkaslabeldirects.Immediatelyfoldwhippedcreamintopuddinguntilblended.4 In 3-quart glass trifle bowl or other serving bowl, place one-third of cakecubes.Spoonone-thirdofcranberrymixture(about1cup)overcake,spreadingtosideofbowl.Topwithone-thirdofpudding(about1¼cups).Repeatlayeringtwomoretimes.Garnishwithreservedcranberries.5Covertrifleandrefrigerateatleast4hoursorupto2days.

POTLUCKPREPPrepareinthemorningorthedaybeforetoallowtimeforittochillproperly.Covertightlywithplastic.Ifyouaretravelinganysignificantdistance,transportitinacooler.Keeprefrigerateduntilreadytoserve.

•SuperBowl•SHINDIG

MENU

Hold’emPuffs

SpicyPitaChips

ChickpeaKickers

ClassicItalianHero

MoleChiliConCarne

LayeredChoppedSalad

Old-FashionedPopcornBalls

AppleCrumbSquares

WhenitcomestotheSuperBowl,youcan’tgowrongwiththeclassics.Fornibbles,we’vegotpop-in-your-mouthChickpeaKickersandpitachips,aswellasagrown-upversionofpigsinablanket,usingheartykielbasa.A

layeredsaladisacrispcounterpointtothemainevents,asteamingpotofchiliandahomemadepartyhero.Ifyou’vestillgotroomfordessert,thereare

homeyapplesquaresorchewy-crunchypopcornballs.

HOLD’EMPUFFSACTIVETIME25minutes.TOTALTIME40minutes.MAKES48puffs1

package(16ounces)lightkielbasaorturkeykielbasa

1tube(8ounces)refrigeratedcrescentrolls

2tablespoonsspicybrownmustard

EACHPUFFAbout40calories,2gprotein,2gcarbohydrate,3gtotalfat(1gsaturated),0gfiber, 6mg cholesterol, 130mg sodium No need to put out mustard fordipping—it’salreadywrappedintheblanket.

1Preheatovento375°F.2Patkielbasadrywithpapertowels.Cutcrosswiseinto¾-inch-thickrounds;cuteachroundinhalftomakehalf-circles.3 Unroll half of dough (4 triangles) from tube of crescent rolls but do notseparatetriangles;placeonsurface.4Pinch2 triangles togetheralongperforations tomakea6"by3½"rectangle.Repeattomakeanotherrectangle;cutrectanglesapart.Spreadwithmustard.Cuteach rectangle crosswise inhalf, then cut eachhalf crosswise into six½-inch-widestripstomake12stripsfromeachrectangle.5Looselywrapmustardsideofadoughstriparoundpieceofkielbasa;pinchtoseal. Placewrapped kielbasa on ungreased large cookie sheet.Repeat, placingpiecesabout1inchapartoncookiesheet.Repeatwithremaininghalfofcrescentdough,mustard,andkielbasa.6Bake until puffs are browned, 13 to 15minutes.Whenpuffs are done,withspatula,transfertowarmplatter.Servewarm.

Hold’emPuffs,SpicyPitaChips,andChickpeaKickers

POTLUCKPREP Prepare puffs and set on prepared cookie sheet (youmayneed2sheetstofitthemall).Coverwithplasticwrapandrefrigerateuntilreadytoleave.Haveyourhostpreheatherovensothatthepuffscangostraightintotheoven(afterremovingthewrap).Getthereearlyenoughsothepuffscanbecomingoutoftheovenastheotherguestsarrive.

SPICYPITACHIPSACTIVETIME10minutes.TOTALTIME18minutespluscooling.

MAKES8dozen

½cupoliveoil1tablespoonfreshlygratedParmesanorRomanocheese1tablespoonchilipowder

1teaspoongroundcumin1package(12ounces)whiteorwhole-wheatpitas

EACHCHIPAbout20calories,0gprotein,2gcarbohydrate,1gtotalfat(0gsaturated),0gfiber,0mgcholesterol,20mgsodium

Forgetthetortillachips:Youcanbakethesechili-andcumin-scentedcrispsin a flash. Serve with store-bought hummus topped with a sprinkling ofchoppedparsley.Forphoto,see.

1 Preheat oven to 425°F. In 1-cup liquid measuring cup, with fork, mix oil,Parmesan,chilipowder,andcumin.2With knife or kitchen shears, carefully split each pita.Brush insides of pitahalveslightlywithoilmixture.Cuteachhalfinto8wedges.3 Transfer wedges to 2 ungreased large cookie sheets (wedges can overlapslightly).Placecookiesheetson2ovenracksandbakechips8to10minutesoruntiledgesaregolden.Watchcarefully,astheycanburnquickly.4Coolchipsoncookiesheetsonwireracks.

POTLUCKPREPMakechipsup tooneweekbeforeparty.Store ina tightlycoveredcontainerorlargeself-sealingplasticbag.

CHICKPEAKICKERSACTIVETIME5minutes.TOTALTIME17minutes

MAKES1¾cupsor7appetizerservings

1tablespoonbutterormargarine1can(15to19ounces)garbanzobeans(chickpeas)½teaspoondriedItalianseasoning¼teaspoongroundredpepper(cayenne)¼teaspoonsaltcocktailpicks

EACH¼CUPAbout105calories,4gprotein,17gcarbohydrate,3gtotalfat(0gsaturated),3gfiber,0mgcholesterol,240mgsodium

These little munchies make for fun and unexpected party fare. Providecocktailpickstomakethemeasyforgueststomunch.Forphoto,see.

1Innonstick10-inchskillet,heatbutterovermedium-highheatuntilmeltedandbrowned,about5minutes.Meanwhile,drainandrinsebeans.Transferbeanstopapertowels;patcompletelydry.2Addbeans,Italianseasoning,groundredpepper,andsalttoskillet;cookuntilbeansbrownslightly,about7minutes,shakingpanoccasionally.3Transferbeanstoshallowbowl.Servehotorcoldwithcocktailpicks.

POTLUCKPREPMakethesesnacksrightbeforeyouleave,thentransportinacoveredservingbowl.

CLASSICITALIANHEROTOTALTIME15minutes.MAKES12servings

1longloaf(about16inches)FrenchorItalianbread(12ounces)¼cupvinaigretteofchoice4ouncesthinlyslicedhotand/orsweetcapocello,proscuitto,soppressata,and/orsalami4ouncesmozzarellacheese,preferablyfresh,thinlyslicedshreddedromainelettuceorarugulapeperoncini, basil leaves, roasted red peppers, very thinly sliced red onions, tapenade, and/or sliced ripetomatoes


Whypaymoretobuyagiantherowhenyoucanputtogetheryourownandtailor it to taste?Whether you call it a hero, sub, hoogie, or grinder, thistoothsomesandwichissuretobeacrowdpleaser.

1Splitbreadhorizontallyinhalf.Removeenoughofthesoftcenterfromeachhalftomake1-inchshell.(Reservesoftbreadforanotheruse.)2Brushvinaigretteevenlyovercutsidesofbread.Layermeatsandcheeseonbottomhalfofbread.Topwithadditionalingredientsofyourchoice.Replacetophalfofbread.Ifnotservingrightaway,wrapsandwichinfoilandrefrigerateupto4hours.Cutin12pieces.

POTLUCKPREPTransportuncutwrappedheroonabakingsheetforsupport.If transporting itanydistance,carry inacooler,cutting it inhalf, ifnecessary,andrewrappingit.Cutintoservingpiecesatthepotluck.

MOLECHILICONCARNEACTIVETIME20minutes.BAKE1hour45minutes

MAKES10main-dishservings2poundsbonelessporkshoulder,trimmedandcutinto1-inchpieces2poundsbonelessbeefchuck,trimmedandcutinto1-inch

pieces

2teaspoonsvegetableoil6garliccloves,crushedwithpress2mediumonions,chopped1tablespoongroundcoriander1tablespoongroundcumin

1tablespoonpaprika1½teaspoonschipotlechilepowder½teaspoongroundcinnamon3cans(15to19ounceseach)pinkbeansand/orredkidneybeans1can(28ounces)dicedtomatoes

1cupwater2 squares (2 ounces) unsweetened chocolate, chopped 1½ teaspoons salt warm corn tortillas (optional)EACHSERVINGAbout 525 calories, 55g protein, 34g carbohydrate, 19g total fat (7g saturated), 13g fiber, 146mgcholesterol,1,355mgsodiumAbigpotofheartychiliisjustthethingonSuperBowlSunday.Moleisarich-tasting, reddish brown sauce containing a surprising ingredient—chocolate—that contributesbodywithoutmakingthesaucesweet.

1Patporkandbeefdrywithpapertowels.In6-to8-quartDutchoven,heatoilovermedium-highheatuntilveryhot.Addmeatinbatchesandcookuntilwellbrowned,5to6minutes,addingmoreoilifnecessaryandusingslottedspoontotransfermeattomediumbowlasitisbrowned.(YoumayneedtoreduceheattomediumifoilinDutchovenbeginstosmoke.)Preheatovento325°F.2 Reduce heat to medium. Add garlic, onions, coriander, cumin, paprika,chipotle chili powder, and cinnamon to drippings in Dutch oven, and cook,stirringfrequently,untilonionistender,about5minutes.3 Return meat with its juices to Dutch oven. Stir in beans with their liquid,tomatoeswith their juice,water, chocolate, and salt; heat to boiling over high

heat,stirringuntilbrownedbitsareloosenedfrombottomofDutchoven.4Coverandbakeuntilmeat is fork-tender,1hourand45minutes to2hours.Skimanddiscardanyfat.Spoonchiliintobowlsandservewithtortillas,ifyoulike.

POTLUCKPREPHeatuntilbubblingrightbeforeleaving.Transfertoaslowcookertotransport;bringaservingladle.PlaceonbuffettableandsettoKeepWarm.

LAYEREDCHOPPEDSALADTOTALTIME25minutes.MAKES22cupsor16servings

CreamyBlue-CheeseDressing4ouncesbluecheese,crumbled(1cup)3tablespoonsmilk½cuplightmayonnaise2tablespoonswhitewinevinegar1teaspoonDijonmustard

teaspoonsaltteaspooncoarselygroundblackpepper

Salad1mediumheadiceberglettuce(about1½pounds),coarselychopped4medium(about1¼pounds)tomatoes,thinlysliced1bag(10ounces)shreddedcarrots2mediumredpeppers,coarselychopped1English(seedless)cucumber,unpeeled,cutlengthwiseinhalfandthinlyslicedcrosswise½cupwalnuts,toastedandchopped

EACHSERVINGAbout75calories,3gprotein,6gcarbohydrate,5gtotalfat(2gsaturatedfat),2gfiber,8mgcholesterol,190mgsodium

Serveacrowdwiththisfestivemake-aheadsalad:Iceberglettuceandlayersof fresh veggies stay crunchy under a creamy blue-cheese dressing untiltossed togetherat serving time.For theprettiestpresentation—though it’snotessential—serveinacylindricalclear-glassbowlsothatallthecolorfullayersshowupwell.Inapinch,youcanuseapunchbowlortheouterbowlfromyoursaladspinner.

1 Prepare dressing: In small bowl, with fork, mash cheese with milk untilcreamy.Addmayonnaise,vinegar,mustard,salt,andpepper;mixuntilblended.

Makesabout1¼cups.2Prepare salad: In6-quart or larger cylindrical clear-glassbowl, placehalf oflettuce.Topwithtomatoslices,followedbyshreddedcarrots,remaininglettuce,redpeppers,andcucumberslices.3 Spoon blue-cheese dressing on top. Sprinkle with walnuts. Cover andrefrigerateuntilreadytoserveandupto1day.4Rightbeforeserving,tosssaladuntilwellcoatedwithdressing.

POTLUCK PREP Transport in a covered serving bowl. If traveling anydistance,carry it inacooler.Bring two large spoonsor salad forks to toss thesalad,aswellasservingtongs.

OLD-FASHIONEDPOPCORNBALLSACTIVETIME30minutes.TOTALTIME45minutes.MAKES16popcorn

balls1cuppecans

1cupslicedalmonds1½cups flaked sweetenedcoconut16 cupspoppedcorn (fromabout¾cupunpoppedkernels) 1¼cupspackedbrownsugar1¼cupsdarkcornsyrup

6tablespoonsbutterormargarine½teaspoonsalt½teaspoonvanillaextract¼teaspoonbakingsoda

EACHPOPCORNBALLAbout330calories,3gprotein,48gcarbohydrate,16gtotalfat(6gsaturated),32g fiber, 12mgcholesterol, 180mg sodiumGet everyone in the spirit forgameday!

1Preheatovento350°F.Placepecansandalmondsin17"by11½"roastingpan;placecoconutin15½"by10½"jelly-rollpan.Setpanson2ovenracksandbakenutsandcoconutuntiltoasted,10to15minutes,stirringoccasionally.Stirnutsintococonut;coolcompletely.2Linecookie sheetwith foil; spray it and roastingpanwithnonstickcookingspray. Place popcorn in roasting pan; discard any unpopped kernels. Sprinklewithnutmixture.3 In heavy saucepan, heat brown sugar, corn syrup, butter, and salt to boilingover medium-high heat, stirring frequently. Reduce heat to medium; boil 5minutes. Remove saucepan from heat; stir in vanilla and baking soda. Verycarefully,pourhotcaramelsyrupoverpopcornmixture; tosswith2forksuntilevenlycoated.4Working quickly, scoop up hot popcornmixture by level cups and place onprepared cookie sheet.When cool enough to handle, coat handswith cooking

spray; shape mounds into balls, pressing lightly so they hold together. Coolcompletely.

POTLUCK PREP Wrap each ball in plastic wrap. Store in tightly coveredcontaineratroomtemperatureupto1week.Bringto theparty inadecorativebasket.

APPLECRUMBSQUARESACTIVETIME1hour.TOTALTIME2hourspluscooling.MAKES24

squares

CrumbTopping

1cupall-purposeflour

1cuppecansorwalnuts,coarselychopped½cupbutterormargarine(1stick),slightlysoftened½cuppackedbrownsugar1tablespoonvanillaextract1teaspoongroundcinnamon

Crust

3cupsall-purposeflour

cupgranulatedsugar¼teaspoonsalt¾cupcoldbutterormargarine(1½sticks)

AppleFilling4poundsgreenapples,suchasGrannySmith,peeled,cored,andcutinto½-inchchunks4tablespoonsbutterormargarine¾cupraisinsordriedcurrants½cuppackedbrownsugar¾teaspoongroundcinnamon1tablespoonplus2teaspoonscornstarch3tablespoonsfreshlemonjuice

EACHSQUAREAbout315calories,3gprotein,42gcarbohydrate,16gtotalfat(8gsaturated),3gfiber,33mgcholesterol,155mgsodium

Theseluscioussquarescombinealltheflavorsofastreusel-toppedapplepiewithouttherolling.

1 Prepare crumb topping: In medium bowl, with fingertips, mix all toppingingredientsuntilmixturecomestogether.Shapeintoaball;wrapinplasticwrapandrefrigerateuntilreadytouse.2Preheatovento375°F.Lightlygreasesidesof15½"by10½"jelly-rollpan.3Preparecrust: In largebowl,withfork,mixflour,granulatedsugar,andsalt.With pastry blender or 2 knives used scissors-fashion, blend butter into flourmixture until mixture resembles fine crumbs. With hand, press fine-crumbmixtureevenly intobottomofpreparedpan.Bakecrustuntilgoldenbrown(itmaycrackslightly),20to24minutes.4 Meanwhile, prepare apple filling: In nonstick 12-inch skillet, cook apples,butter, raisins, brown sugar, and cinnamon overmedium heat until apples arevery tender andmost liquid fromapples evaporates,25 to30minutes, stirringoccasionally. Incup,mixcornstarchand lemon juice.Stir lemon-juicemixtureintoapplemixtureandcookuntilmixturethickens,stirring.Removeskilletfromheat.5Spreadapplemixtureoverhotcrust.Breakchilledcrumbtoppingintochunksand scatter over applemixture. Bake until topping browns, about 40minutes.Coolcompletelyinpanonwirerack.6 To serve, cut lengthwise into 4 strips, then cut each strip crosswise into 6squares.

POTLUCK PREP Transport squares in a cookie tin, separating layers with

waxedpaper,orpileddecorativelyonaservingplate.

•Midwinter•BLUESBASH

MENU

Tomato-BasilCreamCheeseLogs

RoastedAsparagus

Slow-CookerShortRibswithRootVegetables

HungarianVealGoulash

ScallopedPotatoeswithGreenOnions

AppleUpside-DownBreadPudding

It’smid-February,theholidaysarelonggone,andyouhaven’tseenthesunindays.Howtoraiseyourflaggingspirits?Planapotluckwiththespotlightoncomfortfoodsandbanishthosemidwinterblues!Forastarter,haveaguestprepareourcheeselogs,packedwithdriedtomatoesandbasil,theflavorsofsummer.Forentrées,we’vegotmeatydishesthatwillhaveguestssighingwithcontentment.Youcanservethembothwithabigbowlofbutteredeggnoodlesorourscallopedpotatoes.Roastedasparagus,withitscharryflavorreminiscentofgrilling,willremindeveryonethatspringisonitsway.Forasweetfinale,sitbackandenjoyadeliciousold-fashionedbreadpudding

studdedwithapples.

TOMATO-BASILCREAMCHEESELOGSTOTALTIME15minutesplussoakingandchilling

MAKEStwo6-inchlogsor24servings

cupdriedtomatoes2packages(8ounceseach)creamcheese,softened

cupchoppedfreshbasil¼cupfreshlygratedParmesancheese½teaspooncoarselygroundblackpepper½cuppinenuts(pignoli),toastedandfinelychopped


Burstingwithbrightflavors,thiscreamcheeselogmaybespreadonthinlysliced and toasted Italian bread or crackers.To toast the pine nuts, placethem inadry skilletover lowheatuntil lightlybrowned (3 to5minutes),shakingorstirringoften.

1Soakdriedtomatoesinenoughboilingwatertocoveruntilsoftened,about15minutes.Draintomatoeswell,thenfinelychop.2Insmallbowl,withmixeronmediumspeed,beatcreamcheeseuntillightandcreamy,about1minute.Stirindrainedtomatoes,basil,Parmesan,andpepper.3Onwaxedpaper,shapehalfofcheesemixtureinto6-inch-longlog;rollupinwaxedpaper.Repeatwithremainingcheesemixture.4Refrigerateuntilchilledandfirm,atleast1hour.5Rolllogsinpinenuts;wrapandchill15minuteslonger.

POTLUCK PREP Prepare far enough in advance to allow proper chilling.Bringtwoservingplateslargeenoughtoaccommodateacheeselogandcrackersor toasts and two servingknives. If using toasted Italian bread, toast aheadoftimeandbringinazip-tightplasticbag.Orbringaboxofcrackers(orseveraldifferentkinds,ifyoulike).

ROASTEDASPARAGUSACTIVETIME5minutes.TOTALTIMEAbout15minutes

MAKES8side-dishservings

2bunchesasparagus(about2pounds),trimmed½teaspoonsalt½teaspooncoarselygroundblackpepper

2tablespoonsoliveoil¼cupfreshlygratedParmesancheese


Forarecipethatissoastonishinglysimple,itdeliversincredibleflavor.Nomatterhowmuchyoumake,you’llneverhaveleftovers.

1Preheatovento450°F.2 In15½"by10½" jelly-rollpan, sprinkleasparaguswith salt andpepperanddrizzle with oil; shake pan to coat asparagus. Roast asparagus until lightlybrowned and tender, 10 to 12minutes (depending on thickness).Remove panfromoven;coverwithfoiltokeepwarm.3Justbeforeserving,transfertheasparagustoaservingplatterandsprinklewiththeParmesan.

POTLUCKPREPSincethisisanentirelylast-minutedish,werecommendthatthehostpreparethisdish.

SLOW-COOKERSHORTRIBSWITHROOTVEGETABLESACTIVETIME35minutes.TOTALTIME8½hoursonLowor4½hourson

HighMAKES6main-dishservings

3poundsbone-inbeefchuckshortribs

1teaspoonsalt½teaspoongroundblackpepper2largeparsnips(4ounceseach),peeledandcutinto1-inchchunks1mediumturnip(8ounces),peeledandcutinto1-inchchunks1bag(16ounces)peeledbabycarrots1jumboonion(1pound),coarselychopped4largegarliccloves,thinlysliced1teaspoondriedthyme

2cupsdryredwine¼cuptomatopaste


Shortribsweremade for theslowcooker, long, lowcooking transformingthem into delectably rich tenderness. Look for the meatiest ribs you canfind.

1Heat12-inchskilletovermedium-highheatuntilhot.Addribs toskilletandsprinklewith½teaspoonsaltand¼teaspoonpepper.Cookuntilwellbrownedonallsides,about10minutes,turningoccasionally.2Meanwhile,in5-to6-quartslow-cookerpot,placeparsnips,turnip,andcarrots.3Transferribstoslowcookerontopofvegetables.Discarddrippingsinskillet.

Reduceheat tomedium; addonion to skillet and cookuntil browned, about 8minutes, stirring frequently.Addgarlic and thyme and cook1minute, stirringconstantly. Add wine and heat to boiling over high heat, stirring to loosenbrownedbitsfrombottomofskillet.Removeskilletfromheatandstirintomatopasteandremaining½teaspoonsaltand¼teaspoonpepper.4Pourwinemixtureoverribs inslowcooker.Coverslowcookerwith lidandcookonLowsettingasmanufacturerdirects,8to10hours(oronHighsetting4to5hours)oruntilmeatisfork-tenderandfallingoffthebones.5Withtongs,transferribstodeepplatter;discardbonesifyoulike.Withspoon,skimfatfromsauceinslowcookeranddiscardfat.Spoonvegetablesandsauceoverribs.

POTLUCKPREPFinishcookingorreheattoservingtemperaturerightbeforeleaving.Transporttopotluckintheslowcooker,alongwithservingplatterandtongs.PlugcookerinandsettoKeepWarm.Whenreadytoserve,transfershortribsandvegetablestoplatterasdirectedinstep5.

HUNGARIANVEALGOULASHACTIVETIME45minutes.TOTALTIME2hours.MAKES8main-dish

servings

1tablespoonvegetableoil2½poundsbonelessvealshoulderroast,trimmedandcutinto1½-inchchunks1largeonion(12ounces),coarselychopped2 largegarliccloves,crushedwithgarlicpress3 tablespoonspaprika,preferablysweetHungarian¼teaspooncarawayseeds½teaspoonsalt¼teaspoongroundblackpepper1bag(16ounces)sauerkraut,rinsedandwelldrained1can(14½ounces)dicedtomatoes1can(14½ounces)reducedsodiumbeefbroth(1D.ecups)¾cupwater½cuplightsourcream

EACHSERVINGAbout230calories,32gprotein,9gcarbohydrate,7gtotalfat(2gsaturated),3g fiber, 123mg cholesterol, 725mg sodiumGoulash is another luxuriousmidwinterindulgence,withitsdeliciouslytenderveal.

1In5-to6-quartDutchoven,heatoilovermedium-highheatuntilveryhotbutnot smoking.Addone-third of veal and cook until browned, 8 to 10minutes,turning occasionally.With slotted spoon, transfer veal, as it browns, to bowl.Repeatwithremainingvealin2morebatches.2Preheatovento350°F.3To sameDutchoven, addonion and cookovermediumheat until browned,about6minutes,stirringfrequently.Stir ingarlic,paprika,carawayseeds,salt,andpepper;cook1minute,stirringconstantly.4Return veal and any juices toDutch oven. Stir in sauerkraut, tomatoeswiththeir juice, broth, andwater; heat to boiling over high heat, stirring to loosenbrownedbitsfrombottomofDutchoven.CoverDutchovenandplaceinoven.Bakegoulashuntilvealistender,about1hour15minutes.5Justbeforeserving,stirinsourcream.

POTLUCKPREPBakedishrightbefore leaving.Transport inDutchoven in

aninsulatedfoodcarrier.Youcouldalsotransferandtransportinaslowcooker.Bringservingladle.Stirsourcreamintogoulashjustbeforeserving.

SCALLOPEDPOTATOESWITHGREENONIONSACTIVETIME30minutes.TOTALTIME1hour45minutes.MAKES12

side-dishservings

3tablespoonsbutterormargarine1bunchgreenonions

3tablespoonsall-purposeflour2¼cupsmilk4poundsall-purposepotatoes,peeledandthinlysliced

1teaspoonsalt½teaspoongroundblackpepper½cupfreshlygratedParmesancheese

EACHSERVINGAbout195calories,6gprotein,31gcarbohydrate,6gtotalfat(2.5gsaturated),2gfiber,10mgcholesterol,323mgsodium

Thecreamysmoothnessofthesepotatoesisaperfectpairingwiththeribsandgoulash.

1Preheatovento400°F.Lightlygrease13"by9"glassorceramicbakingdishor2½-quartgratindish.2In6-quartsaucepot,meltbutterovermediumheat.Thinlyslicegreenonions,reserving2 tablespoonsgreen tops.Addslicedgreenonions topot; cookuntiltender,about5minutes,stirringoften.Addflour;cook,stirring,1minute.Withwirewhisk,graduallywhiskinmilk.Cookovermediumheatuntilmixtureboilsandthickens,6to7minutes,stirringconstantly.Stirinpotatoes,salt,andpepper.Cook5minutes,stirring;removefromheat.

3 Transfer potatomixture to prepared baking dish, spreading evenly; sprinklewith Parmesan. Cover with foil sprayed with nonstick cooking spray; bake 1hour.4 Uncover dish; reset oven control to broil. Broil, 6 inches from heat source,untilParmesanisgolden,about5minutes.Sprinklewithreservedgreenonionsandserve.

POTLUCKPREPPreparethroughstep3rightbeforeleaving.Transportinaninsulatedfoodcarrier.Bringservingspoonandreservedgreenonionsinzip-tightplastic bag. At potluck, run the potatoes under the broiler and sprinkle withgreenonionsasdirectedinstep4.

APPLEUPSIDE-DOWNBREADPUDDINGACTIVETIME40minutes.TOTALTIME2hours40minutes,pluschilling

MAKES12servings

6largeeggs

1tablespoongroundcinnamon1½teaspoonsgroundnutmeg¾cupgranulatedsugar2½cupsmilk

1cupheavyorwhippingcream2tablespoonsCalvados(applebrandy;optional)1½teaspoonsplus1tablespoonvanillaextract6cups1-inchcubesdrywhitebread(from10-to12-ounceloaf;seeTip,opposite)

5tablespoonsbutter½cuppackedbrownsugar4GrannySmithapples,peeled,cored,andeachcutintoquarters


TIPTodryoutbread,preheatovento325°F.Placebreadin15½"by10½"jelly-rollpanorlargecookiesheet.Toastbreaduntilgolden,30to35minutes,stirringhalfwaythroughtoasting.Coolbreadinpanonwireracks.

Itmaylookhomely,butbreadpuddingisalwaysawinneratanysortofget-together.

1 In medium bowl, with wire whisk, mix eggs, cinnamon, nutmeg, and 6tablespoonsgranulatedsugaruntilsugardissolves.Addmilk,cream,Calvados,and1½teaspoonsvanilla;whiskuntilcombined.2Placebreadinlargebowl.Pourmilkmixtureoverbread;coverandrefrigerateatleast1½hoursorovernight,occasionallypressingbreaddowntoabsorbmilkmixture.3Meanwhile,innonstick12-inchskillet,melt4tablespoonsbutterovermediumheat. Stir in brown sugar, remaining 6 tablespoons granulated sugar, andremaining 1 tablespoon vanilla. Add apples and cook until tender and syrupthickens and turns a deep caramel color, 18 to 22 minutes, turning applesoccasionally.4Preheatovento325°F.Fillkettleorcovered4-quartsaucepanwithwater;heattoboilingoverhighheat.5 Place apples, rounded sides down, in deep 3-quart glass or ceramic bakingdish.Pourbreadmixtureoverapples.Cutremainingtablespoonbutterintosmallcubes and sprinkle over pudding. Place baking dish in large roasting pan andcover dish with foil; place on rack in center of oven. Carefully pour boilingwaterintoroastingpantocomehalfwayupsidesofbakingdish.Bakepudding1hour30minutes.6Uncoverandbakeuntilknifeinserted1inchfromcenterofpuddingcomesoutclean, about 30minutes longer. Let stand 15minutes to allow pudding to setslightly.Tounmold,runknifearoundsidesofbakingdish;placeplatterontopofbakingdishtheninvertboth,allowingsyruptodripfromdish.Servewarm.

POTLUCK PREP Bake right before leaving; transport in an insulated foodcarrier.Don’tbothertoletitstand;it’ll losetoomuchheat.Bringaserverandplatterandunmoldrightbeforeserving.

MetricEquivalentChartsTherecipesinthisbookusethestandardU.S.methodformeasuringliquidanddryorsolidingredients(teaspoons,tablespoons,andcups).Theinformationonthis chart is provided to help cooks outside theUnites States successfully usetheserecipes.Allequivalentsareapproximate.

METRICEQUIVALENTSFORDIFFERENTTYPESOFINGREDIENTS

A standard cup measure of a dry or solid ingredient will vary in weightdependingonthetypeofingredient.Astandardcupofliquidisthesamevolumefor any type of liquid.Use the following chartwhen converting standard cupmeasurestograms(weight)ormilliliters(volume).

STANDARDCUP

FINEPOWDER(E.G.,FLOUR)

GRAIN(E.G.,RICE)

GRANULAR(E.G.,SUGAR)

LIQUIDSOLIDS(E.G.,BUTTER)

LIQUID(E.G.,MILK)

1 140g 150g 190g 200g 240ml

¾ 105g 113g 143g 150g 180ml

93g 100g 125g 133g 160ml

½ 70g 75g 95g 100g 120ml

47g 50g 63g 67g 80ml

¼ 35g 38g 48g 50g 60ml

18g 19g 24g 25g 30ml

USEFULEQUIVALENTSFORDRYINGREDIENTSBYWEIGHT

(Toconvertouncestograms,multiplythenumberofouncesby30.)

1oz = lb = 30g

4oz = ¼lb = 120g

8oz = ½lb = 240g

12oz = ¾lb = 360g

16oz = 1lb = 480g

USEFULEQUIVALENTSFORLIQUIDINGREDIENTSBYVOLUME

¼tsp = 1ml

½tsp = 2ml

1tsp = 5ml

3tsp = 1tblsp = ½floz = 15ml

2tblsp = cup = 1floz = 30ml

4tblsp = ¼cup = 2floz = 60ml

5 tblsp = cup = 3floz = 80ml

8tblsp = ½cup = 4floz = 120ml

10 tblsp = cup = 5floz = 160ml

12tblsp = ¾cup = 6floz = 180ml

16tblsp = 1cup = 8floz = 240ml

1pt = 2cups = 16floz = 480ml

1qt = 4cups = 32floz = 960ml

33floz = 1000ml = 1L

USEFULEQUIVALENTSFORCOOKING/OVENTEMPERATURES

FARENHEIT CELCIUS GASMARK

FREEZEWATER 32°F 0°C

ROOMTEMPERATURE 68°F 20°C

BOILWATER 212°F 100°C

BAKE 325°F 160°C 3

350°F 180°C 4

375°F 190°C 5

400°F 200°C 6

425°F 220°C 7

450°F 230°C 8

BROIL Grill

IndexAppleCrumbSquares,♣AppleUpside-DownBreadPudding,♣Asparagus,Roasted,♣

BeansandlegumesBlackBeanDip,♣ChickpeaKickers,♣GarlicandThymeGreenBeans,♣

RichStovetopBakedBeans,♣Three-BeanandCornSalad,♣

BeefBrisketwithChunkyBarbequeSauce,♣

ChickenandBeefSaté,♣ChunkyBarbequeSauce,♣CornandSalsaBurgers,♣MiniBurgerswithChoiceofFlavoredMayos,♣PaprikaSteakwithPimientoSalsa,♣Slow-CookerShortRibswithRootVegetables,♣

TeriyakiBurgers,♣

BreadsandchipsBruschettawithTomatoesandBasil,♣

GrilledGarlicandHerbBread(orBasil-Romano,orHorseradish-Chive),♣SpicyPitaChips,♣BroccoliandCheddarCrepes,♣BrusselsSproutswithGarlicButterandAlmonds,♣

CheeseClassicItalianHero,♣Cranberry-FigConservewithBrie,♣EasySpicyCheeseStraws,♣Tomato-BasilCreamCheeseLogs,♣

ChocolateChocolateNemesis,♣GrasshopperCake,♣HazelnutBrownies,♣S’MoreBars,♣WhoopiePies,♣

Colddishes,keeping,♣,♦

CornCampfireCornwithHerbButter,♣CornPudding,♣Old-FashionedPopcornBalls,♣Three-BeanandCornSalad,♣Cranberries.SeealsoDrinksCranberry-AlmondSalad,♣Cranberry-FigConservewithBrie,♣CranberryTrifle,♣

Crepes,♣Desserts.SeealsoChocolate

AlmondCheesecakeTart,♣AppleCrumbSquares,♣AppleUpside-DownBreadPudding,♣ButterscotchBlondies,♣CranberryTrifle,♣Old-FashionedPopcornBalls,♣PeanutButterandJellyBars,♣PumpkinCheesecakeCrèmeCaramel,♣SorbetTerrinewithPlumCompote,♣Dinneronthelawnpicnic,♣

DrinksCranberryMojitos,♣FizzyCranberry-LemonadePunch,♣HolidayChampagnePunch,♣HotMulledWine,♣Lemon-Limeade,♣SimpleSangria,♣WarmSpicedCider,♣

Eggplant,inLemon-CilantroEggplantDip,♣

EggsBroccoliandCheddarCrepes,♣

CrustlessLeekandGruyèreQuiche,♣StuffedEggs(andvariations),♣SyrupyBanana-NutOvernightFrenchToast,♣,♦

Enchiladas,♣Familyreunionpicnic,♣

FishandseafoodHotCrabmeatSpread,♣MiniCrabCakeswithLemonSauce,♣ScallopandCherryTomatoSkewers,♣SeafoodSalad,♣,♦ShrimpwithAsianBarbecueSauce,♣TortillaSpirals,♣

Frenchtoast,♣,♦FreshFruitwithRaspberry-LimeDippingSauce,♣

Holidays

dayafterThanksgivingdinnerparty,♣

FourthofJulyfun,♣Mother’sDaybrunch,♣

NewYear’sEvepotluckparty,♣HoneydewandLimeSoup,♣Hotdishes,keepinghot,♣JicamaandOrangeSalad,♦Lasagna,TurkeyandVeggie,♣

Mayonnaiseflavored,recipes,♣safetyof,♦

Midwinterbluesbash,♣

NutsHazelnutBrownies,♣Hot-PepperNuts(Sweet-and-Spicy;Curried,orChili),♦PeanutButterandJellyBars,♣

Patioparty,♣Picnics,♣.SeealsoDinneronthelawnpicnic;FamilyreunionpicnicPork

ClassicItalianHero,♣GlazedHamwithApricots,♣Hold’emPuffs,♣RibsSupreme,♣SpicedKielbasaandSummerFruitKabobs,♣,♦

PotatoesCreamyPotatoSalad,♣ScallopedPotatoeswithGreenOnions,♣,♦TurkeyandMashedPotato“Pie,”♣,♦

Potlucksassemblingdishesat,♣assigningdishes,♦bringingfoodto,♣generalguidelines,♣menuselection,♣picnics,♣servingfood,♣,♦tailgate,♣tipsforsuccess,♣

PoultryChickenandBeefSaté,♣GrilledBuffaloDrumsticks,♣Hold‘emPuffs,♣PicnicChickenSaladwithMapleVinaigrette,♣,♦SalsaVerdeEnchiladas,♣SweetandTangyBarbecueChicken,♣

TurkeyandMashedPotato“Pie,”♣,♦TurkeyandVeggieLasagna,♥TurkeyEscaroleSoup,♣,♦

SaladsAntipastoSalad,♣ChunkyGreekSalad,♣CitrusSaladwithSherryDressing,♣Cranberry-AlmondSalad,♣CreamyCucumber-DillSalad,♦,♥CreamyPotatoSalad,♣Garden-FreshChoppedSaladwithHerb-RanchDressing,♣GardenMacaroniSalad,♣,♦LayeredChoppedSalad,♣PicnicChickenSaladwithMapleVinaigrette,♣,♦SeafoodSalad,♣,♦SpinachandMandarinOrangeSalad,♣,♦Three-BeanandCornSalad,♣,♦SaucesanddipsAsianBarbecueSauce,♣Bacon-ChipotleMayo,♦BlackBeanDip,♣Cranberry-FigConserve,♣HerbButter,♣Horseradish-MustardMayo,♣HotCrabmeatSpread,♣Lemon-CilantroEggplantDip,♣LemonSauce,♣Onion-ThymeMayo,♣Raspberry-LimeDippingSauce,♣saladdressings.SeeSaladsSecret-RecipeBarbecueSauce,♣Servingfood,♣,♦Slowcookers,♣

SoupsandstewsHoneydewandLimeSoup,♣HungarianVealGoulash,♣MoleChiliConCarne,♣,♦TurkeyEscaroleSoup,♣,♦Squash,Maple-Roasted,♣

SuperBowlshindig,♣Tailgateparty,♣Tailgatepotlucks,♣

TomatoesBruschettawithTomatoesandBasil,♣Tomato-BasilCreamCheeseLogs,♣TortillaSpirals,♣

Transportingfoodtopotluck,♣

PhotographyCredits

FrontCover(clockwisefromtopleft):TaraDonne,MarkThomas,MonicaBuck,MarkThomas

Spine:FrancesJanisch

BackCover(fromtopleft):FrancesJanisch,JamesBaigrie,RitaMaas

AntonisAchilleos:♣middleright,♦,♥bottomleft,♠

JamesBaigrie:♣,♦,♥,♠,†topright,‡middleleft,Δbottomleft,∇,Ο,◊,∅topleftandbottomright,∗,⊕,⊗middleright,∞,∂bottommiddle,α,βtopright,γ,κtopleft,Θ topright,Φ,δcenterandbottomleft,λ,ψ,ϖbottommiddleandright,ϑ,Λcenter,Π

MaryEllenBartley:♣topright,♦

MonicaBuck:♣bottommiddle,♦

BeatrizDaCosta:♣topleftandbottomright,♦

TaraDonne:♣middle left, ♦,♥ top left, ♠, †middle left and right, ‡ bottomright,Δ,∇,Ο

GettyImages:AnnCutting:♣bottomright;VictoriaFirmston:♦middleleft;BrianHagiwara:♥topmiddle;

LouiseLister:♠bottomleft,♥;JeanMaurice:†,RobTringali:‡middleright

ThayerAllysonGowdy:♣center,♦

BrianHagiwara:♣middleright

LisaHubbard:♣bottommiddle,♦,♥topleft,♠

iStockphoto:♣topmiddle;PattieCalfy:♦bottommiddle,♥bottommiddle;JillChen:♠;JodieCoston:†bottomright;AnneCutler:‡bottomleft;JenniferDaley:Δtopmiddle;SteveDebenport:∇topright;LarysaDodz:Οmiddleleft;AlanEgginton:◊bottomright;ElenaElisseeva:∅bottommiddle;EvelinElmest:∗center;LyleGregg:⊕topmiddle;CarlyHennigan:⊗bottomleft;Jim

Jurica:♣center;NilsKahle:♦middleright;SeanLocke:♥,♠center,†bottomright,‡topleft;PatriciaNelson:Δmiddleleft;JohnPeacock:∇topmiddle,Ο;DawnPoland:◊middleright;AndrewRich:∅middleleft,∗bottomleft;EvaSerrabassa:⊕bottomright;DavidSischo:⊗center;MarkSwallow:∞middleright;ChristopherWalker:∂topmiddle;

MarkWragg:αtopleftandbottomright

FrancesJanisch:♣topmiddle,♦bottommiddle,♥,♠,†topright,‡,Δ,∇middleright,Ο,◊topleftandright,∅,∗

RitaMaas:♣topmiddle,♦middleright,♥,♠,†topleftandtopright,‡,Δ,∇topright,Οmiddleleft,◊,∅,∗center,⊕,⊗(bothphotos)

KateMathis:♣topleft,♦

AndrewMcCaul:♣bottomleft

AlanRichardson:♣middleleft,♦

AnnStratton:♣bottomleft,♦bottommiddle,♥,♠,†bottomleft,‡,Δtopright,∇middleleft,Ο,◊

StudioD:PhilipFriedman:♣

MarkThomas:♣,♦topmiddle,♥bottommiddle,♠,†topmiddle,‡,Δcenter,∇

JamesWorrell:♣center,♦

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