Do you know what the main dish is going to be? A simple rice pilaf should be able to stand at room or outdoor temperature and inexpensive to make. It would help in making recommendations if you advise us of what the main dish will be if you know.

They are having ham and rolls. You think I could just make cookies?

Absolutely. Also if you have something hot in your crockpot it will stay warm and OK for a while just sitting unplugged on the table with the lid on. Like little smokies in bbq sauce or sweet and sour sauce.

Thanks for the help.

Baked beans are easy and inexpensive and taste just as good at room temp as they do hot. Cookies are always good in my opinion!

This all sound delicious. One of each looks like a perfect menu!

If you don't put any meat or mayonnaise in a pasta salad, it should be okay at room temperature for two hours or so. I like to make orzo salad with sun-dried tomatoes, olives, feta and a lemon vinaigrette dressing.

I like to bring salads with an oil and vinegar dressing -- a sweet sour coleslaw, a broccoli salad (broccoli cut into bite size pieces, cherry tomatoes cut in half and bottled Italian dressing poured over -- and can be made the night before), roasted vegetables can be cooked and served at room temperature with a sprinkling of herb, roasted tomatoes can be drizzled with olive oil and vinegar and showered with basil, you can make an oil and vinegar potato salad with celery and green onions (no eggs).

Baked beans would keep nicely in a crock pot, too. Or any kind of salad would keep in a cooler until you want to use it. How long is this party, and how long after you arrive is the food going to be served? Perhaps the hostess has an extra refrigerator to store food in until serving time. I would ask the hostess what she needs....that way she doesn't get all desserts and no sides, or all sides and no desserts.

Green salads are always popular around here. Add whatever veggies you like, maybe avocado, carrot peels, tomatoes, peppers, green onions, etc. Lots of color and fresh taste.

Dress it with a homemade vinaigrette - many people have never had a freshly made dressing and the taste is incomparable. You can find recipes easily but try to use a good olive oil (the kind with a splurge price, to use when the flavor can be enjoyed, as in a salad), balsamic or red wine vinegar or lemon juice, a spoonful of Dijon mustard and a half spoonful of mayo (keeps it emulsified). Shake in a small jar or beat with a fork to mix the dressing just before adding it to the salad, S&P and then toss well.

Edit - Martha beat me to it but I suggested homemade dressing instead of bottled.

If you make a salad, you might want to use two bowls. One larger than the other. Put ice in the larger bowl and then put the salad in the smaller one and rest the salad bowl on top of the ice bowl to keep the salad from wilting.

Elmer, using mayo as an emulsifier is new to me. I will try it. I thought the mustard did a good job of binding everything.

Thanks for the salad idea. Will the lettuce in a tupperware or bowl with lid stay good till we get there and can i make the dressing ahead of time and just stir it up when I get there and then pour it on? What about an Asian salad with shredded colslaw, ramen noodles, sunflower seeds, slivered almonds and a vinegar dressing? The seeds and almonds have to be roasted for a bit and it says to put them in at the end with the ramen noodles. Would it be ok if I made the dressing ahead and put the dressing and almonds etc in and mixed it up when I get there?

I small bit of mayo to hold vinaigrette together (like .5 teaspoon) was a tip I picked up from Cooks Illustrated. It works well and adds a small touch of richness without changing the flavor much. I'm a longtime subscriber and a big fan of what they do,

I will add a bit of mayo but will the lettuce stay good in the cooler in a tupperware and then just put everything in and mix it up when I get there?

The salad greens and veggies will be fine in a cooler inside a Tupperware container for a couple of days if you keep the ice replenished.

I am not sure mayo should go into an Asian style dressing. Mayo is probably best in a traditional French vinaigrette. Doing and Asian salad is a brilliant idea. It will stay fresh better than regular salad since it has cabbage in it, which is heartier.

If I don't put the mayo in, will it be ok to make the dressing ahead and just shake it up when I get there before putting it in the salad?

If your drive is less than one hour and the food is in a car with AC and not in the sun, I wouldn't worry about it it being cool.

Or, you could make the dressing and salad in advance and put separately in the fridge to cool. Then drive to the party and mix it well before serving. No worry if the olive oil gets murky or solidifies a bit when chilled, it will go back to normal as it warms. Or, leave out the olive oil for what goes into the fridge and add it when you leave home. The oil to acid (vinegar or lemon) ratio is normally about 3 to 1.

Most food that's been left out for a few hours should be thrown out afterwards if not kept cold or hot, as appropriate, anyway.

Great, thanks!

Yes, that Asian salad can be made and not put together until time to serve with all ingredients, the dressing, the nuts, the seeds, etc., in separate containers until time to serve. One of our church members always brings that salad to a potluck and that's how she does it.

If you want to keep the lettuce crisp after it's cut up just make sure it is as dry as possible. So wash and thoroughly dry, by hand in this case, the lettuce leaves, then cut up and put in a bowl. Place paper towels across the top of the bowl to capture even more moisture and then saran wrap it. Put the other ingredients in separate containers and put everything together when you get there. If it is kept fairly dry the lettuce will not wilt. Use the above mentioned smart idea of a bowl of lettuce in a bowl of ice to keep it fresh and even crisper. It will be perfect with the other food. :) Cookies work too. :)

Kathy, I've made that Asian salad 'to-go' and taken the prepared ingredients chilled separately in Zip lock bags. Homemade dressing in a jar. Leave all in your cooler, and about 5 minutes before your hostess would like to start serving, combine them. Give your jar of dressing a good shake and pour it over. Be sure to take serving utensils if you are taking a salad...

Don't forget the bowl ;0)

Perfect! I've got the bowl and utensils all ready. I went out and got all the ingredients so I think I'm set. Thanks for all the help everyone! I'll let you know how it went when I get back from the party. :)