How about Kalua Pork sliders?
For a party I had in the summer, we basically used the recipe below, but my friend had a smoker, so we smoked the pork butts for a couple of hours first, then finished them in the oven for about 2-3 hours. So we skipped adding more liquid smoke as we had the flavor already. We set up a self-serve station with coleslaw, cucumber salad and King's Hawaiian Bakery sweet rolls (the small ones that come 12 to a pack). They were a huge hit. And very easy to do.

Sam Choy's Oven-Roasted Kalua Pig

1 5- to 5 1/4-pound boneless pork butt roast
2 tablespoons plus 2 teaspoons Hawaiian alaea sea salt or coarse sea salt
3 banana leaves
6 cups water, divided

1/2 teaspoon liquid smoke

Preheat oven to 350�F. Using small sharp knife, cut 1/4-inch-deep slits 1 inch apart all over pork roast. Rub 2 tablespoons sea salt all over pork. Unfold 1 banana leaf on work surface and place pork roast atop leaf. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time.

Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan.

Roast pork in oven until very tender when pierced with fork, about 5 hours. Unwrap pork and cool slightly. Shred pork and place in large bowl. Bring remaining 2 cups water and remaining 2 teaspoons salt to boil in small saucepan. Add liquid smoke; pour over pork and stir to blend. Let stand 10 minutes to allow liquid to flavor pork. Serve.

Ingredient tip: Hawaiian alaea sea salt is available at specialty foods stores and online from Hawaii Specialty Salt Company at hawaiisalt.com. Banana leaves are available at Asian markets and Latin markets. Liquid smoke is a smoke-flavored liquid seasoning available at many supermarkets and specialty foods stores.

Would like to take an AWESOME dish!
Well, I don't have a main dish suggestion though I know that's what you're asking for. But as far as dessert goes, if awesomeness is what you're after, I highly recommend Ann T's decadent brownies. They are da bomb! And you can make them in advance. They are really luciously chocolaty!

What about Jambalaya? You can make it in a Dutch oven and keep it fairly warm for quite a while or it can be held in a crock pot if electricity is available.

Alexa

lowspark- Can you share Ann T's recipe? I have to make a dessert for Homecoming at Church Sunday and they sound perfect.

Thanks,

Betty

Here's a link to a previous thread where she posted it. See where it says 20 ounces of chocolate? Yeah, that's not a typo. I tolja they were chocolaty good!!

Here is a link that might be useful: Ann T's Brownies

I once took a pile of miniature cream puffs to a neighborhood pot luck like yours. They were a hit and not at all difficult to make.

Jim

This is not a main dish, but something different to serve for an Autumn Party. ~ I always get rave reviews! I never have any leftover.

I serve it in a crock pot. I also make a separate non alcoholic version for the kiddies.

WASSAIL

1 TSP WHOLE CLOVES
2 ORANGES
12 CUPS (3QT) APPLE JUICE OR APPLE CIDER
1/4 C LEMON JUICE
6 CINNAMON STICKS

PREHEAT OVEN TO 350
INSERT CLOVES IN ORANGES 1/2â APART
BAKE 30 MINS
PIERCE ORANGES W/ A FORK - SET ASIDE

IN LARGE SAUCEPAN, COMBINE ALL OTHER INGREDIENTS
SIMMER COVERED 30 MINS
REMOVE STICKS �" ADD ORANGES
SERVE IN CROCK POT W/ HEAT ON LOW.
*****ADD 2-3 CUPS VODKA &1/3 CUP BRANDY

MAKES 24 1/2 C SERVINGS

CAN ALSO SERVE NON ALCOHOLIC

Keep 'em comin', these are sounding wonderful!

What do you think about some sort of "End of Garden" stromboli? Good at room temp? Maybe leaning italian with some pepperoni in it (enough preservatives to keep at room temp awhile).

Ann, some sort of pulled pork was one of my first thoughts too, I am just worried about possibly having meat sit out for several hours.

There isn't a specific time to eat listed on the invite.
I think I just need to call to RSVP and ask some more questions.
I'm wondering if the hosts are planning to provide most of the meat/main dish BBQ'd items or not.
If so, I'm free to do salad, side or dessert.
If they are just leaving it open, I'd rather include some sort of protein for those of carnivores in attendance!

I've printed Ann_T's brownies and will just have to make them now.......just to see, you know. Darn it anyway! :-)

Deanna

Perhaps Opkikid's Slow Cooker Shredded Beef? I got a wedding proposal out of that one when I served it at a work function. OK, it was along the lines of: "If my wife dies, will you marry me." But still . . .! :)
It's good served on buns as well as wraps with fixings such as sliced avocados, cheese, lettuce, toms, peppers, etc.

Slow Cooker Shredded Beef Tacos
1 1/2 lbs. boneless beef chuck, cut into 3/4 inch cubes
3/4 cup chunky med. hot salsa
2 TBLSP chopped garlic
1 TBLSP packed brown sugar
1 TBLSP soy sauce
1/4 cup fresh cilantro (optional)
1/4 cup fresh lime juice (optional)

Brown meat for a few minutes, (or not). Combine salsa, sugar, garlic and soy sauce and pour over the meat in the slow cooker. Cover and cook for 8 hours on low or 5-6 hours on high, or until the meat is fork tender. Shred the meat with two forks and stir in cilantro and lime juice if using (I do). Set out small soft corn tortillas (or wheat ones, or buns) and all the fixins.

YUM, and I'm mostly a vegetarian. One of the few beef dishes I actually like.

Another dish I make is calico baked beans, which I could post if you like. I find people think the mixed colored beans are something special, plus folks like baked beans. Or spicy baked beans with rum and molasses, which uses great northerns. Beans are a main dish to me, but I don't know about your crowd.

Thanks lowspark. Which kind of chocolate did you use?

Betty

What I mean is- which brand is the best to use?

Thanks again,

Betty

The most popular items by far at the last potluck I went to (about 150 people) was a huge sushi platter from a restaurant with lots of different rolls and things. The other enormous popular item was a huge tray of fried cauliflower which I never got any of but it looked awesome.
Dessert wise, the -sigh- red velvet cake was devoured.

I plan on taking skewers of something to my next potluck. A friend made skewers of tortellini, kalamata olives, mozzarella, fresh basil, grape tomatoes and pepperoni and they were beautiful and delicious.

How about Deb's Paella Salad? It works as a main dish or a side, can be served at room temp, and the recipe makes a boatload!

Paella Salad

1 cup good olive oil
2 cups long grain rice
5 cups chicken stock
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

Linda

Thank you all for posting.
I should have mentioned this is very rural. We'll probably be gathered around a bonfire. Think country/redneck (and I say that proudly.... grin).

As good as the sushi platter sounds and I'd be all over it as a foodie, I'm not sure about it for this kind of gathering. Also the issue with keeping it chilled could be a problem.

The "Favorite Pumpkin Recipes" thread is looking promising for a dessert option too.

I will be calling tomorrow evening to RSVP and ask more questions about available facilities so should be able to make some decisions after that.

Deanna

I have an annual potluck to attend on Halloween day. I have taken the paella salad posted above. It is delicious and everyone loved it. I did add fresh garlic to the rice (I used basmati).

This year I have decided on Ann's Greek Meatballs.

Home Cookin Chapter: Recipes From Thibeault's Table

Greek Meatballs With Avgolemono Sauce

=====================================

These are extremely tender and flavourful meatballs

1-1/4 pounds Lean Ground Beef

1/2 pound lean ground pork

2 slices of bread, made into crumbs and soaked with milk

3 garlic cloves

1 small grated onion

2 tablespoons chopped parsley

1/2 to 1 cup chopped spinach, squeezed dry

1 tablespoon chopped mint

2 teaspoons grated lemon zest

1 teaspoon dried oregano

2 eggs

1/3 cup uncooked rice

Salt and pepper to taste

Option: Add some fresh chopped dill as well

5 cups chicken broth

Sauce

2 egg yolks

1 whole egg

Juice of 1 large lemon (1/4 cup)

1-1/2 cups of broth (from cooking meatballs)

Makes approximately 48 meatballs.

Mix the two meats together well and add the rest of the ingredients and mix well using hands.

Saute a small amount to taste for seasoning and adjust seasoning as needed.

Form into meatballs the size of walnuts and saute until brown. Drain on paper towels and then add to a pot of chicken broth.

Simmer for 40 minutes until tender.
Remove meatballs from broth. Strain broth and reserve 1 1/2 cups.

Return broth to stove and bring to a boil.
Beat egg yolks and egg with lemon juice and slowly whisk the hot broth into egg mixture.
Return sauce to sauce pan and heat on low stirring until sauce thickens. Do not bring to a boil.

Add meatballs and continue to heat until meatballs are hot and coated with sauce.

As an alternative to the egg/lemon sauce, try doing this instead:

Make a roux with butter and flour, add the chicken stock that you cooked the meatballs in, simmer, add some of the hot sauce to an egg yolk and then slowly stir the mixture back into the remaining sauce. Add lemon juice. Add the meatballs and simmer on low for a few minutes. Do not boil if using the egg yolk.

Betty,
sorry, I just now saw your question. Actually I used Trader Joe's Pound Plus Dark Chocolate. I use that instead of buying baker's chocolate. In any case, I think you can just use any dark chocolate. There are 20 ounces of chocolate so use a chocolate you like because it's going to flavor the brownies.

magothyrivergirl, Wassail! Used to make it every Thanksgiving and Christmas. Thanks for the reminder-it's so good when it's cold outside. I'll have to look up my recipe, think mine had bitters and cranberry juice too. Oh and we use rum.
Some great recipes here.

dgkritch-I might have to borrow your idea of a neighborhood Harvest Party. Sounds like fun!

Di

Di~please share you recipe for Wassail. The recipe I use is from a friend from a party 30+ years ago. We were able to drink all night back then ~lol~ I serve this on Thanksgiving & Christmas also. Cranberry juice and rum sounds delicious!

OK, I talked to the host today.
Looks like we have some covered area. Electricity is no problem, only coolers for cold stuff.
The hosts do not eat beef or pork but are BBQing brats for guests. Plus whatever others bring.

I think I'd like to take a "side" that can double as a main dish with either chicken or fish. The paella is looking like a great option.

Any other suggestions?

Either pumpkin bars or brownies or a cookie platter type thing as a dessert that can be eaten while standing/walking around visiting.

Deanna

How about a nice big pan of scalloped potatoes? They sit out well and go with lots of things. If you'd like to perk them up a bit add some roasted garlic and a few mushrooms and you have a vegetarian main dish. Only two or three portobello mushrooms would be enough to make a big difference. Of course making it into a gratin with some gruyere or other cheese on top would be great too.

The pumpkin bars sound good and I'm not sure you can ever have too many brownies.

Howa bout wings?

Raspberry Wings
1-1/2 c seedless raspberry jam
1/3 c balsamic vinegar
3 T soy sauce
1-1/2 tsp crushed red pepper
1 pkg (5 lb) frozen chicken wings, thawed
Preheat the oven to 400 degrees F. Line two baking sheets with aluminum foil. In a small saucepan, combine all the ingredients, except the wings, over medium heat, stirring until smooth. In a large bowl, toss
the wings with half of the jam mixture. Place on the baking sheets and
bake for 50 minutes. Turn the wings and brush with the remaining jam
mixture. Bake for 8 to 10 more minutes, or until no pink remains in the
chicken and the sauce glazes the wings. Serve immediately.
NOTE: If you substitute boneless, skinless chicken tenders for the wings, just reduce the baking time to about 15 minutes. And, for a change, you might even want to try this with apricot jam instead of raspberry.
Serves: 4 to 6

Thanks, Lowspark.

I have a houseful of brownie lovers, so I will give these a try.

Betty

I hear you margotheyrivergirl-those were the days! lol

This recipe is from a woman I worked with in Boston it's dated 1978!

Wassail

2 quarts apple juice/cider
1 quart cranberry juice
*3/4 cup sugar
1 teaspoon angostura bitters
2-3 sticks of cinnamon
1 teaspoon whole allspice
1 orange studded with whole cloves
1-2 cups rum-or amount desired

Put all ingredients in a crock pot

Cover and cook on high for 1 hour, then reduce heat to low for 4-8 hours.

When crock pot is down to 1/3 full, turn on high and add 1 quart apple juice/cider, cranberry juice and rum again- no other ingredients are necessary on a refill.

*I don't think I've made this for 8 years or more but I seem to remember thinking that it was too sweet. You may want to try using less sugar then adding more to your taste.

I am breaking out the crock pot and making this at the first sign of frost!

Di

What about a crockpot full of cabbage rolls or stuffed peppers. I always do both in the Fall when the cabbages are huge, peppers are cheap and it's all right from the garden!

I have Ruthanna's crockpot recipe for cabbage rolls ( I use the same for peppers) or you can make then in the oven and transport/keep warm in the crockpot.