Potluck & Picnic Ideas

It’s the time of year when it’s just more fun to eat outside. It seems like everyone is throwing a potluck, reunion, block party, beach picnic, or outdoor church supper. When each cook contributes a favorite dish, there’s less work for all.

While reviewing the many recipes submitted to American Profile, these two stood out as great for picnics and potluck get-togethers. They are easy to make and welcome additions to any main course. Reader Julianne Dorr’s cabbage salad is a sure-fire winner for any gathering. She writes, “My cabbage salad is always a ‘hit’ at potlucks and picnics. Everyone asks for the recipe. I love this salad.” And you will, too.

For the collective sweet tooth, reader Billie Terwillegar offers up a really tasty gem, peach cobbler. You may substitute your favorite seasonal fruit for the peaches. She writes, “I grew up in the South where cobblers are made frequently. My mother made this many times. My family carries on the cobbler tradition to this day.”

Making your dish is one thing, getting it there safe and sound is another. Here are some tips for safe transport and enjoyable dining:

• Insulated food totes are ideal for transporting a covered dish to a potluck or picnic. While insulated totes keep hot food hot and cold food cold, they have limited effectiveness. They are best for short-term use.

• Consider non-breakable dinnerware. Bright and summery plastic plates, cups, and utensils are stylish, inexpensive, and reusable.

• Anti-bug domes and nets come in handy when uninvited guests invite themselves to your shindig.

Cabbage Salad
Julianne Dorr, Columbia City, Ore.

Salad:

• 1/2 large head cabbage, chopped
• 1/2 bunch of broccoli, chopped
• 1/2 head cauliflower, broken into florets
• 4 green onions, chopped
• 1 package Ramen chicken-flavored noodles
• 1/2 cup slivered almonds
• 2 tablespoons sesame seeds
  

Toast noodles, almonds, and sesame seeds on a cookie sheet in oven until golden. Toss with chopped vegetables in a large bowl.

Dressing:

• 1/2 cup vegetable oil
• 3 tablespoons cider vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• Chicken flavor pack from Ramen noodle

Stir together all ingredients, pour over salad, and mix well. Refrigerate until ready to serve.

Tips From Our Test Kitchen: This salad is ideal for picnics because the dressing is mayonnaise-free. Try tossing in slices of sweet red pepper or shredded carrot for additional flavor and color.

Quick and Easy Cobbler
Billie Terwillegar, Valencia, Calif.

Batter:

• 1 cup self-rising flour, or favorite baking mix
• 1 cup sugar
• 1/2 cup milk
• Stir together all ingredients and set aside.

Fruit:

• 3 cups fresh fruit (or one 15-ounce can)
• 2/3 cup sugar
• 2 tablespoons flour, or baking mix
• 1 stick of butter or margarine

Preheat oven to 350 degrees. Melt butter in a 9-by-13-inch baking dish. Toss together fruit, sugar, and baking mix. Pour batter into baking dish. Spoon fruit mixture over the top. Bake 30 to 40 minutes or until the batter is golden and fruit is bubbly. Serve warm with ice cream.

Tips From Our Test Kitchen: This juicy cobbler can be thickened by adding 1/2 cup baking mix to the batter. If you prefer a more cake-like cobbler, double the batter recipe. Use one of the seasonal fresh fruits available at the market or consider picking your own at a local farm or orchard. This easy cobbler also is delicious chilled. It travels well when cooled and even makes a delicious breakfast.

Mary Carter is American Profile's contributing food editor.

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