Wasn't the assignment to bring your favorite?
Why, then don't consider anyone else's likes.
if it were me, I think I would take a crab and mushroom quiche, because that sounds really good right now.
Linda C

I think 90% of the people are probably doing what you are doing and trying to figure out what others will bring and what others will eat. I would seriously just do as directed and bring your favorite dish that is doable as a pot luck dish.

Personally, I think there will be a lot of desserts. They are usually easy to make ahead and transport for pot lucks. There probably won't be a lot of meat main dishes.. they're expensive and the cooking of/heating of most meats doesn't really work well for pot lucks. Hopefully, the hosts will supply a ham or something similar to fall back on. I really wouldn't worry about your brother and his girlfriend's personal taste for this pot luck. You are not really feeding them, but their guests. Again, go with your favorite.

myself, i'd bring spaghetti with a meat sauce and dried eggplant sauce on the side. i have dried eggplant in my convection oven at 170F sliced about 1/4 inch thick. if not possible get baby sqaush for the meatless sauce and slice in half thro the middle, and add some finely sliced spinach to the sauce. another way to go is to slice eggplants legnth wise and grill them, line a bowl with them an then fill with spaghetti or another pasta, with sauce, mozzerlla, ricotta and parmesan, like a lasagna, and sausage on the side, if you feel meaty!! that way there is at least one main meal item without going overboard on time and $$ when taking something for a bring what ever potluck dinner. have a Happy Thanksgiving.

I would bring a soup. It's a rare potluck where I've brought a soup and someone else has too. Make up a big pot of your favorite, take a crockpot and some paper or styrofoam bowls & plastic spoons. Soup is inexpensive to make, most people like it, and it is highly unlikely that anyone else will bring it...or if they do, it would be quite the coincidence if they brought the same one you did.

I'd probably do something hearty, like a lentil, split pea, clam chowder or vegetable beef. That way, if everyone else brings salad and dessert, people will still feel like they got a meal. A nice touch is to have a couple small bowls of garnishes for people to add as they like...some green onions, bacon bits, croutons or crackers, grated Parmesan or cheddar etc.

I would bring that 7 layer salad posted here on another thread - no feta, kidney beans, or tomatoes!

Or...if you make bread, some good homemade bread? A big pan of foccacia, or a lovely braided loaf topped with poppy or sesame seeds?

If you have more time, a platter of deviled eggs will vanish in no time. Add some pickles or olives to the platter for some color.

I have been to pot lucks like that. Seems like when not advised which course to bring we end up with a lot of appetizers.

I would maybe consider something more "main-course" like.

Soup would be good, but I'd bring some small bowls. In my house I would not have enough soup bowls for 20 people, so some disposable or inexpensive bowls would be useful.

Something for the crockpot would work well, here are a couple of ideas:

Chicken Stroganoff
Adapted from BH&G Slow-Cooker Meals

2 lb skinless, boneless chicken breast halves
1 c chopped onion
4 oz sliced mushrooms
2 10 oz cans cream of mushroom soup with roasted garlic
12 oz wide egg noodles
1-1/2 c sour cream
Freshly ground black pepper
Fresh thyme sprigs (for garnish)

Cut chicken into 1 inch pieces. In crockpot, combine chicken pieces, onion and mushrooms. Pour soup over chicken and vegetables.

Cover and cook on low setting 6-7 hours or on high setting for 3-4 hours.

Cook noodles per package directions, drain well. Just before serving, stir sour cream into mixture in crockpot. Serve over hot cooked noodles, sprinkle with fresh ground pepper and garnish with thyme if desired.

Yield: 6-8 servings

Braised Meatballs in Mushroom Gravy
my recipe

4 slices day old French bread, torn into pieces
1 cup milk
1 3/4 pounds ground beef
2 large eggs
1 medium onion, finely chopped
1/2 cup plus 1 tablespoon chopped fresh Italian parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
All purpose flour for dusting
2 tablespoons (1/4 stick) butter
1 1/2 teaspoons olive oil
8 oz fresh mushrooms, sliced
1/2 c dry red wine
1/4 cup tomato paste
4 cups canned beef broth, divided
Preheat oven to 350°F. Combine bread pieces and milk in medium bowl, pressing on bread to submerge; let stand until milk is absorbed, about 10 minutes. Squeeze out most of milk from bread; discard milk. Place bread in large bowl. Add ground beef, eggs, finely chopped onion, 1/2 cup chopped Italian parsley, salt, pepper, and thyme; mix well. Transfer meat mixture to processor. Process until well blended and mixture looks pasty. Form mixture into 1 3/4-inch-diameter meatballs (about 30). Divide meatballs between two 13x9x2-inch glass baking dishes. Bake meatballs 30 minutes. Set meatballs aside.
Dust meatballs with flour; shake off excess. Melt butter with oil in heavy large skillet over medium-high heat. Saute mushrooms until golden, remove from pan, set aside. Working in batches, add meatballs to skillet and sauté until brown on all sides, about 3 minutes. Return all meatballs to skillet. Whisk 1 c broth and tomato paste in small bowl to blend. Add mixture to meatballs and bring to boil. Continue boiling until thickened slightly, stirring frequently, about 5 minutes. Add mushrooms and remaining broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Transfer meatballs and gravy to bowl. Sprinkle with remaining 1 tablespoon parsley and serve.

I agree with Carla35. Every time I've been to a pot luck where the dishes weren't assigned, there has been an OVERabundance of desserts. Meats/Main dishes seem to be the rarest. So if I were trying to fill the anticipated gap, that's what I'd bring.

I'd bring something I'd be happy to eat as my "main dish" in case there's little else there that appeals to you.

Nobody else will make this and its great!

GINGER'S ITALIAN BEEF
One 3-4 lb roast beef (rump roast or sirloin tip)
1 jar pepperochini peppers, juice & all
1 can beer
1 can beef bouillon
Combine all ingredients in a large crockpot. Cook on high 30 minutes; reduce heat to low. Cook until beef is tender. For supper, start cooking before work. If you want it for luch cook at bedtime.)
Remove meat from juices, slice thinly & return to pot. Serve on hoagie buns & dip sandwiches in juice.~~

The potlucks I've been to that do not specify end up with a lot of appys and desserts. Go with your first instinct make the lasagna. If everyone brings a dish there will be a ton of food. You could always make a pitcher of SanGria or some hot apple cider (heat in a crockpot with spices) bring some hot cups and cin. sticks.

Woodie,
That sounds really good! Just one question: "1 can beef bouillon" -- does that mean a can of beef broth?
thanks!

You guys have fantastic suggestions! Thanks. Linda you're right, assignment was to bring my favourite. Problem is I have tons, and couldn't seem to get past the appy or dessert idea. Most potlucks I have been to, I've been asked to bring, either dessert, appy or salad, and host usually does main course. In this case I think they are putting out snacks, not providing a main, and relying on everyone else to supply the dinner so to speak. I know lasagne would be good, but I keep thinking, that is something others will be bringing, as you can pick them up frozen so easily, (it's that type of crowd).

I really like the quiche, meatballs in mushroom gravy, soup,(had thought of that and you're right, no one would be bringing it),spaghetti and beef dip ideas.

I don't have a crockpot, but had thought of getting one, so now would be a good time I suppose. If I am making something in a crockpot, can it be cooked, unplugged and replugged in once I get there? This would also help avoid having to use the oven.

Roughly how many people would the beef dip feed?

Thanks everyone, really great ideas!

Shelley

I often do dolmas if I have the time. It can pass as either a main dish or an appetizer. And no one else ever brings dolmas!

I agree with others that stated when nothing has been assigned, you will end up with lots of desserts (at least in my experience).

I say soup (which you can just bring nice styrofoam cups to serve in and people can hold easily), chili (same as serving as far as soup), pulled pork or chicken for sandwiches which can be easily made in a crockpot. And yes, if made in the crock - just cook, unplug and then bring to your destination and plug in again. Now is a good time to buy a crock because they are pretty cheap and stores have got some great sales going on.

I find the best thing to do is to take something a bit different, not only is not likely to be duplicated but it adds interest. Some ideas that do well in a crock pot are:

Cabbage rolls (Diane and Ruthanna have great recipes)
Baked beans (my cheater beans are easy and always a crowd pleaser)
Swedish Meatballs (LindaC's recipe is wonderful)
Beef Stroganof (the Silver Palate recipe is lovely and would work in a slow cooker)

Shout if you want recipes.

Meant to also say if you want to do soup Woodie's Mexican Chicken and Corn Chowder is to die for, especially if served with Cornmeal Cheddar and Chiplote biscuits.

Barnmom, what are Dolmas?

Thanks Dixiedog.

Chase could you please post the recipe for Woodies Mexcian Chicken and corn chowder and the biscuits.

Thanks again. Now I am having a hard time deciding!

Shelley

Dolmas are stuffed grape leaves. I use tabbouli and pine nuts and other savories and ground beef or beef and lamb. Traditionally people use rice and meat. Serve with a yogurt/mint/cucumber/garlic sauce. They are Greek cuisine.

I bought my first crockpot for a potluck long ago, and have not regretted it. It is so great for things like that, plus I use it all the time.

To that particular potluck, I brought soup, and no, no one else brought any. But I did need to also furnish bowls, which was kind of a pain. I have also brought to potluckes from my crockpot a shredded beef dish something like what Woodie posted only more of a mexican flair, and also chili and done mulled wine or mulled cider. All good.

Paper coffee cups make great soup cups for pot lucks or parties and extras can also be used for drinks.

Here you go Shelly

MEXICAN CHICKEN CORN CHOWDER (Woodie)
Serves: 6-8 (2 quarts)

1-1/2 lb. boneless skinless chicken breasts
1/2 c. chopped onion
1 to 2 garlic cloves, minced
3 T. butter
2 chicken bouillon cubes (I use Better than Bouillon brand)
1 c. hot water
1 tsp. ground cumin
2 c. half-and-half cream
2 c. (8 oz.) shredded Monterey Jack or Cheddar cheese (I use Cheddar)
1 can (16 oz.) cream-style corn
1 can (16 oz.) regular corn
1 can (4 oz.) chopped green chilies, undrained
1 tsp. hot pepper sauce (I use more)
2 medium tomatoes, chopped
Fresh cilantro or parsley, optional

Cut chicken into small, bite-sized pieces.
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil.
Reduce heat, cover and simmer for 5 minutes.
Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato.
Serve immediately; garnish with cilantro or parsley if desired.

Cornmeal Biscuits With Cheddar And Chipotle (Bon Appetit via Alexa)

1 Tbl unsalted butter
¾ Cup (packed) scallions
1 ½ Cup all purpose flour
½ Cup yellow cornmeal
2 Tbl sugar
2 ½ Tsp baking powder
¾ Tsp Kosher salt
½ Tsp baking soda
½ Cup chilled unsalted butter cut into ½ inch cubes
1 ½ Cup (packed) coarsely grated extra sharp cheddar cheese
1 lg egg
¾ Cup (about) buttermilk
1 Tbl finely minced canned chipotle in Adobo
1 egg beaten with 1 tbsp heavy cream(glaze)

Position rack in center of the oven. Preheat to 425 F. Melt 1 tbsp butter in skillet over med heat. Add green onions and saute 2 min to soften slightly. Remove from heat.

Blend flour, cornmeal, sugar, baking powder, salt and baking soda in processor. Add ½ cup butter, cut in using on/off turns until mixture resembles coarse meal. Add cheese and chipolte ; cut in using on/off turns. Transfer flour mixture to large bowl.

Whisk 1 egg in glass measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in green onion. Make well in center of dry ingredients. Pour buttermilk mixture into well, mix until evenly moistened. NOTE: I never have needed the full cup

Turn dough onto generously floured surface. Knead gently just until dough holds together, about 10 turns. Pat out on generously floured surface to ¾ inch thick round. Using a 3 inch cutter, cut out biscuits. Transfer to ungreased baking sheet spacing 1 inch apart. Gather dough and pat into ¾ inch thick round, cut into remaining biscuits. Brush tops with glaze.

Bake until golden and tester inserted in center comes out clean and they feel firm, about 18 minutes. Cool on rack 5 minutes. Serve warm.

Thanks Chase!

Shelley