A few years ago, I had the same dilemma, when I attended a family reunion for the first time. I was told that the host family always served hot dogs, hamburgers, corn on the cob, and beverages, and the guests contributed side dishes and desserts. I figured there would be lots of potato salads and pasta salads (and there were!), so I brought a marinated carrot salad (carrot pennies, green pepper, green onion, celery, etc). It was "ordinary" enough to fit in with the other salads but still a bit distinctive.

Sue

For a main dish I'd think about a bean salad or a slaw, possibly baked beans?

For that kind of traveling, how about a dessert? Bar cookies, brownies, cupcakes. Most picnics seem to ignore dessert and perfect picnic desserts are the easy to make and easy to transport.

This always elicits "Wow's: when I take it anywhere...For maximun wow and for a larger group, I make it in 3 layers in an 8 inch square pan....that means I make the recipe twice...stash one layer in the freezer for any other time and build a 3 layer cake.
I also freeze the layers, take the frosting thawed and frost on site.

Carrot cake Julie T�s
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
2 tsps cinnamon
1 8 oz can crushed pineapple, drained
2 cups grated carrots
1/2 cup raisins chopped with 1 Tablespoon of flour
Buttermilk glaze
1/2 cup sugar
1/4 tsp baking soda
1/4 cup buttermilk
1/4 cup butter
1 Tblsp light corn syrup
1 tsp vanilla
Orange Cream Cheese Frosting
1/2 cup softened butter
4 oz softened cream cheese
1 tsp vanilla
3 cups powdered sugar
1 tsp orange juice
1 tsp grated orange rind
Preheat oven to 350
With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking soda and stir into batter. stir in pineapple, carrots and raisins.
Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting.
Buttermilk glaze:
In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake
Cream cheese frosting:
Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.

Linda - I made your recipe in a 9 x 13 pan and it was fantastic. That is another option if you are trying to feed a crowd.

Alexa

Do you bake? Onion rolls or breads? Flatbreads? Pizzabreads might make a hit.

Or the Asian ramen slaw which travels well, if you separately pack the dressing and noodles and nuts. Mix it together once you get there. It's not that exotic. It's been popular for maybe 20 years now. Easy and a crowd pleaser.

Have fun.

Salad is a safe bet with barbecue and shows a little more effort and ingenuity than a store-bought relish tray. I have a go-to recipe for macaroni salad that I often bring to outdoor potlucks, whereas a friend of mine always brings either five-bean salad or a quinoa salad. Chips with homemade dip, like salsa, guacamole or blackbean could be good, too.

I agree with your aversion to a store-bought relish tray. I recently had an experience with one of those at a cousin's luncheon. The carrots were slimy, the celery was dried-up on the ends, I couldn't get past those 2 veggies and I don't know how old the dip was.

How about a black bean and corn salad? Or fruit with a dip? I can post recipes if you're interested.

seagrass

I made Linda's carrot cake for a family dinner last Saturday and it got rave reviews. Like Alex I made it in a 9X13 and it fed 16.

This pasta salad from Woodie is a great crowd pleaser too and would work well with a BBQ. It makes a lot!

Pasta Salad - Woodie

1 lb small shell macaroni,cooked and drained
1/2 lb provolone cheese,diced
1/2 lb salami,diced
1/2 lb pepperoni,cut in half lengthwise then slice into cubes
3 lb tomatoes,seeded and diced
3 ribs celery,diced
1 green or red pepper,diced
1 can black olives
1 jar pimento stuffed green olives
1 red onion,diced

DRESSING
3/4 cup oil
1/2 cup vinegar
1-1/2 teaspoon salt
fresh ground pepper
1 tsp dried oregano
1 tsp basil
celery salt to taste

Mix dressing and pour over pasta, refrigerate until serving

This Corn and Black Bean salad is super. The mango is an unexpected burst of sweetness that takes it over the top in my opinion. You could easily omit the bed of salad greens.

Roasted Corn, Black Bean and Mango Salad
Source: Cooking Light

1 tablespoon vegetable oil
2 garlic cloves, minced
3 cups fresh corn kernels (about 6 ears)
2 cups diced peeled ripe mango (about 2 pounds)
1 cup chopped red onion
1 cup chopped red bell pepper
1/3 cup fresh lime juice
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 drained canned chipotle chile in adobo sauce, chopped
2 (15-ounce) cans black beans, rinsed and drained
8 cups gourmet salad greens

Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Place corn mixture in a large bowl. Add mango and remaining ingredients except greens; stir well. Arrange 1 cup greens on each of 8 plates. Spoon 1 cup corn mixture over greens.

Another is Deb's Paella Salad. It is always well received when I make it for gatherings and it feeds a small army! LOL

Paella Salad

1 cup good olive oil
2 cups long grain rice (I use 1-1/2 c)
5 cups chicken stock (I use 4 c)
2 generous pinches saffron
1-1/2 teaspoons salt
1/3 cup red wine vinegar
1-1/2 pounds medium sized shrimp, cooked, peeled (Costco)
1/2 cup julienne slivers red pepper
1/2 cup julienne slivers green pepper
1 cup green peas (I use uncooked frozen)
1/2 cup halved black olives (a mix of greek olives are good)
1/4 cup chopped parsley
1/4 cup chopped chives or green onion

1.In large heavy bottomed pot with lid, heat 1/4 cup of the oil over medium high heat. When oil is hot add the rice and cook, stirring until it is opaque, 2-3 minutes. Add the stock, saffron, and 1/2 tsp. of the salt. Stir well to dissolve saffron and bring to a simmer. Lower the heat and cook, covered, until all liquid has been absorbed, about 20 minutes. (try not to over cook)When rice is cooked, remove and turn out into a large shallow bowl or pan and let cool to room temperature.

2. To assemble the salad, place the vinegar and the remaining 1 teaspoon salt in a large mixing bowl. Whisk in the remaining 3/4 cup olive oil. Add the shrimp, red and green peppers, peas and olives. Let marinate 10 minutes. Then add the rice, parsley and chives. Mix well.

3. Serve at room temperature or slightly chilled.

Posted 9/22/08 by Deborah_ps

my note: be generous with the vegetables and stingy with the olive oil

Linda

I am a huge fan of black bean salad. It is great with corn chips and seems like it would be a hit. Also can make some cheese dip to go along. Just mix cream cheese, scallions, chopped chile peppers (the ones that come in a little can if you want to keep it easy), cottage cheese or queso fresco (or is it fresca?) and grated sharp white cheddar. Add some guacamole and you'll be popular! All of these dips can be made in advance and taken along. Make the guac with plenty of lime juice and garlic! Or, keep it even easier and make that seven layer bean dip, which is most of the stuff I've listed here, just layered in one big pan.

Here is another salad option that always disappears when I make it for a crowd.... Like the others, I would hold off on the Fritos and dressing until you are ready to serve it.

Frito Salad

Servings: 11

Ingredients:
1 lg head Romaine (or 2 small ones) cut into bite sizes pieces
1 1/2 cups shredded Cheddar and Monterey cheese blend
1 red onion, chopped
1 (15 ounce) can navy beans, drained
1 (15 ounce) can black beans, rinsed and drained
2 tomatoes, chopped
1 (16 ounce) package corn chips
1 (16 ounce) bottle Catalina salad dressing

Directions:
1. In a large bowl, combine the lettuce, cheese, navy beans, black beans, onion and tomatoes.
2. Add the corn chips and enough dressing to coat; toss and serve.

Hi Linda,
Carrot cake sounds divine. Am I to choose a topping or does the glaze and both frostings go on the cake? Thanks.
Sapphires

Well thank you so much everyone! I am going to have to print this out so I can go through all the recipes carefully and save them. Many great options that even if not utilized for this event we will be trying. I am a huge eater of salads:) Linda your carrot cake recipe does sound heavenly and my step son loves the stuff so that will be tried. And westsider yes I love to make bread. My husband was talking about how good my cornbread is last night so that's a good option for one thing to take.

Much appreciated all.

Kate

Linda C posted broccoli salad over on Jessicavan's Easter dinner thread. That's what first came to my mind!

Also, several of the other suggestions on that thread would probably work for you... like roasted veggies, or some of the dips... you may not have thought to look at the thread as it's titled When to Freeze Bread Dough & Moral Support...

Here's the broccoli salad recipe

Ingredients:

* 2 bunches broccoli, florets only (5 to 6 cups florets)
* 3/4 cup sweet onion chopped
* 1/2 cup golden raisins
* 10 to 12 slices bacon, fried and crumbled
Dressing:
* 1 cup mayonnaise
* 2 tablespoons balsamic vinegar
* 2 teaspoons sugar

Preparation:
Separate florets from broccoli stalks. Save the remainder of the broccoli for another use or freeze for later. Combine salad ingredients; top with dressing mixture. Chill and serve.

Here is a link that might be useful: more ideas, including broccoli salad

Sounds great thank you and I will check out that link.

Kate

I would bring a cake ( and yes, the carrot cake sounds great), homemade yeast rolls and broccoli salad. My recipe is a little different from bizzo's but about the same. It is always popular.
Anyway, those are things I typically bring to events although I usually bring a chocolate bundt cake.

Katefisher....yes...BOTH frosting and glaze....that's what makes it so good!!.....not much sugar!!!!
Linda C

A fluffy Couscous salad would be delicious and even distinctive to most people. I've never seen it served with barbecue, however I know I would like the two together far better than most people's cole slaw or potato salad. After all, this isn't a foodie convention.

Beverly

Everytime I make this old Wishbone recipe, people think I'm a superstar:

* Exported from MasterCook *

Salad, Vegetable Crunch

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups broccoli florets
2 cups cauliflower flowerets
1 cup sliced celery
1 cup cherry tomatoes -- halved
1 cup zucchini -- sliced
3/4 cup green onion -- sliced
1/2 cup pitted ripe olives -- sliced
1/4 cup carrot -- sliced
1 cup (8 oz) Wish-Bone Italian Dressing
1 jar (3 oz) Hormel Bacon Bits

In a large bowl, combine all ingredients except bacon. Cover and marinate in refrigerator, turning occasionally, 4 hours or overnight. Just before serving, toss with bacon.

- - - - - - - - - - - - - - - - - -

NOTES : I have never used the bacon bits in this recipe. I add 1/4 red, green, yellow, orange peppers. When making a large recipe of this, I sometimes add one envelope of Good Seasons dry Italian seasoning to the salad dressing to make it stronger.
Really, any favorite Italian dressing works........

I agree with the breads suggestion, including cornbread. The last picnic I went to I took a Focaccia/Calzone bread, and it was a huge hit because on one else brought bread. The organizer brought couscous (He is Algerian), and that was also popular. If you do bake bread, there will be a good chance that you would be the only one.

Lars

I am just loving everyone's amazing suggestions. Okay I think the bread is a done deal. I so enjoy bread making so I'll just have to decide exactly what to do in that category. The nice thing about cornbread is it is good with lots cuisine. Also I had a dream about Linda's carrot cake last night so that is looking like a real candidate and like I said I'm a salad freak so I just have to pic one now. Thank you folks! All of your ideas make this forum such a tremendous resource.

Kate

My niece's favorite macaroni salad:
DRESSING
3/4 c mayo
1/2 c vinegar
1 T sugar
3/4 t salt
dash black pepper or more to taste
SALAD
1/2 c frozen peas, thawed
2 radishes, grated
2 carrots, peeled and grated
1 lb elbow macaroni (I like Barilla Plus)
Thoroughly whisk all the dressing ingredients in a large bowl. Add in vegetables.
Boil macaroni in salted water according to package. Drain and rinse under cold water. Transfer pasta to bowl with veggies and toss to coat evenly. Cover and refrigerate. Once salad has cooled taste to see if more salt and pepper is needed.

Checking back in with you all post gathering. I ended up making carrot cake (with a couple of small modifications), Mimi's Chili Cornbread Salad and Crustless Cranberry Pie. They all went over very well. There weren't many desserts and Linda's cake was a hit. My changes were to sub applesauce for oil and add 1 C. coconut and 1 C. walnuts. A very heart, flavorful cake with cream cheese frosting of course. My step son who is a carrot cake purist said it was great so that's high praise. The cranberry pie I had not made before and turned out fairly well. I wasn't that impressed with it but there were only two very small pieces remaining when we went to leave so it must passed muster.

Thank you so much everyone.

Kate

Well I didn't have a family gathering - but I tried Linda's carrot cake. I had never made carrot cake before and it is DH's favorite. It was AWESOME!!!! Thanks for a great recipe.

I love the crustless cranberry pie recipe I found on another site.

Here is a link that might be useful: Crustless cranberry pie