Favorite Summer Potluck Recipes

from OKUMC Staff

from Carol McDonald, DA for Central District

“I make this for every potluck and it always disappears! The name of the salad is technically Orange Jello Salad; however, my dad loved this stuff so much we call it “Daddy’s Salad.”

Orange Jell-o Salad (Daddy’s Salad)

1 large box orange Jell-o - do not mix according to directions

1 large container cool whip

1 large container of small curd cottage cheese

1 can mandarin oranges

1 can crushed pineapple

Strain the liquid from the mandarin oranges and the crushed pineapple. In a large bowl dump the large carton of cottage cheese and the dry orange Jell-o mix. Dump the drained fruit into the now orange cottage cheese mixture and fold it in. Fold in the entire container of cool whip. Refrigerate for a couple of hours to let the flavors meld together and enjoy!

The lovely thing about this is you can substitute the flavor of Jell-o or which fruits you want!

from Wanda Clark, Administrative Coordinator for Camps and Retreat Ministries

“One of Caleb’s and my favorite things to make is Snoop Dogg’s mac and cheese from his cookbook, From Crook to Cook: Platinum Recipes from Tha Boss Dogg’s Kitchen.”

Snoop Dogg’s Mack and Cheese

2 tsp salt, plus more for salting the water

1 lb elbow macaroni

2 cups whole milk

1 cup heavy cream

4 Tbsp unsalted butter

1/4 cup all-purpose flour

5 cups shredded extra-sharp Cheddar cheese

4 Tbsp unsalted butter

1/4 cup all-purpose flour

2/3 cup sour cream

1 tsp cracked black pepper

2 tsp dry mustard

1/2 tsp ground nutmeg

2 tsp Worcestershire sauce

1/4 tsp cayenne pepper

1. Preheat the oven to 400°F [200 C]. with a rack in the middle position, Lightly butter a 9-by-13-in [23-by-33-cm] baking dish and set aside.

2. Bring a large pot of heavily salted water to a boil. Add the macaroni and cook until al dente, about 1 minute less than the package instructions. Drain and set aside.

3. In a small saucepan over medium heat, heat the milk and cream, being careful not to boil it.

4. While the milk heats, in a large skillet over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 2 to 3 minutes. Gradually whisk in the warmed milk. Cook for 2 minutes, whisking frequently, or until thickened and smooth. (Adjust the heat to keep the milk from boiling)

5. Gradually add 2 1/2 cups [200 g] of the shredded cheese, whisking until fully incorporated and smooth. Add the sour cream and whisk until smooth. Add the pepper, dry mustard, cayenne, and Worcestershire sauce, Season with salt.

6. Add the cooked macaroni to the cheese sauce and stir until combined. Spoon the mixture into the prepared baking dish. Top evenly with the remaining 2 1/2 cups [200 g] of cheese. Bake for 25 to 30 minutes, or until golden and bubbly. Serve warm

7. If you’re not serving it the same day, the Mack and Cheese can be kept, covered in the refrigerator, for up to 3 days, or in plastic wrap and aluminum foil in the freezer for up to 2 months.

from Jena Barber, Editor of Publications for Communications

“All of the amounts in this recipe are guesstimates, based on years of making this recipe. We never have to bother with leftovers! But be sure to keep this salad in the fridge until time to serve.”

No Leftovers Potato Salad

1 bag frozen homestyle hashbrowns (not shredded)

1/2 red onion

1/2 red bell pepper

1/2 yellow bell pepper

2 ribs celery

1 lb bacon, cooked

4 eggs, hard boiled, peeled

1/2 cup mayonnaise

1/2 cup sour cream

1 tsp white vinegar

1 tsp lemon juice

Salt & pepper to taste

Preheat oven to 375 degrees (this can be done early in the morning so it won’t heat the house as badly). Spray two cookie sheets with cooking oil. Spread the hasbrowns out; cook for approx. 15 min. or until cooked through. Set the hashbrowns out to cool.

Dice red onion, bell peppers, and celery. Transfer to a large mixing bowl. Add cooled hashbrowns and gently mix. In a small mixing bowl, combine mayo, sour cream, vinegar, lemon juice, and salt and pepper. Fold into potato mixture.

Cut cooled, cooked bacon and dice eggs. Gently fold the entire mixture together. If you like hot stuff, add 1/4 cup diced jalapenos (or more or less, depending on your taste).