Upping your potluck game

Now that the holiday hullabaloo is behind us — open houses, fancy dinners, office parties and neighborhood gatherings — we can relax, at least for a while.

However when the urge to gather with friends again hits, there is a tried and true way to to organize a simple gathering — an old-fashioned potluck.

I hear you moaning, "but that's a church thing." Indeed it is, but it's also an easy way to have friends over for an enjoyable post-holiday evening. It also doesn't need to be a mish-mash of dishes but more upscale, no tater-tot hot dishes please. Make it a "signature" event, meaning guests bring something they especially like or are known for. It's also good time to showcase a variety of flavors, both sweet and savory, even cultural.

Ivy Hargreaves of Rochester has had a career as a caterer and is known for her baking and cooking expertise as well as organizing these events.

"I love potlucks," says Hargreaves. "It's an easy way of getting people together because everyone gets involved. They get to be part of the party in an active way. When I host I do the main meat, like chicken or beef. Guests can then use that as a guide for what they are going to contribute. I do ask what they are planning to bring so that there is an even distribution. That really works well."

Seasonal dishes are generally on the menu. You wouldn't bring potato salad to a winter gathering, would you? Scalloped potatoes a better choice.

It's helpful to assign food categories rather than specific dishes. This allows guests to bring their favorites. Among good choices to bring: rotisserie chicken, mini meatballs, deviled eggs, a vegetable platter with hummus, lasagna, cornbread casserole, fruits on skewers, brownies and cupcakes (we've had enough cookies).

It's not a good idea to bring a fish dish unless its shrimp with cocktail sauce, always a hit. Another thing: be careful of bringing anything overly spicy. Also, bring your dish all ready to serve along with serving utensils.

Other reminders: Check if any expected guests have allergies or diet restrictions. Regardless of whether you're a cook or not, don't arrive empty-handed. You can always buy something at a local deli. Perfectly acceptable. Grabbing a bag of chips at Kwik Trip doesn't count. If kids are part of the group, mac and cheese and pizza are good additions although discussing this recently with a granddaughter she said, "I can have those anytime. I'd much rather try something special or new, that the person made specially."

Regardless of how many guests are coming make sure there is plenty of room on a table or counter for them to easily serve themselves. It's also helpful to serve from both sides, avoiding a logjam. A good idea is to label what a specific dish is so folks know what they're getting.

While potlucks are an easy way to bring folks together, the effort has been around for a long time. The term itself originated in the16th century to describe a meal served to unexpected guests or travelers. The event as we know it probably originated in the 1930s during the Great Depression.

These days it is even more popular especially here in the Midwest where churches use it as a way of bringing a sense of community to their congregations. However you look at it, it's a great way to get together during our long winters. What could be better than friends and food?

1-1/2 eggplants, cut in 1/4-inch slices
4-5 tomatoes, cut in thin slices
2 eggs, beaten
1 cup flour
1 cup cornmeal
1 teaspoon salt
1 teaspoon pepper
1 cup shredded Parmesan cheese
1 8-oz package mozzarella cheese, shredded
Butter and olive oil for browning eggplant

Mix together flour and cornmeal. Roll eggplant in beaten egg, then the flour mixture. Brown eggplant in butter and olive oil. In a large baking dish place a layer of eggplant, then a layer of tomatoes, then a layer of cheeses, Keep layering ending with a little more cheese. Bake at 350 for 25 minutes or until top has browned. Best served hot and also good the next day. A tasty "take to" dish.

2 lbs. ground beef
1 cup cornflake crumbs
1/3 cup finely chopped parsley
2 eggs, lightly beaten
1/4 teaspoon pepper
1 clove garlic, minced
1/3 cup ketchup
2 tablespoons chopped green onions
2 tablespoons soy sauce
Sauce
1 can whole berry cranberry sauce
1 bottle tomato-based chili sauce
1 tablespoon each brown sugar and lemon juice

In a large bowl mix beef and all other ingredients together. Shape into 1-inch balls and arrange slightly part in a 10 x 15-inch baking pans. Bake in 400 oven until lightly browned, 15 minutes. Meanwhile in a saucepan mix together sauce ingredients over medium heat until simmering. With a slotted spoon, transfer meatballs to a warm serving dish, pour sauce over. Offer toothpicks to pick up meatballs. This is always a favorite.

2 large onions, chopped
1 large green pepper, chopped
3 tablespoons vegetable or olive oil
1 tablespoon mustard seed
1 tablespoon chili powder
1 teaspoon cocoa
3/4 teaspoon cumin
1/4 teaspoon cinnamon
3 cans (15-1/2 oz. each) kidney beans
1 can tomatoes (16 oz.)
1 can tomato paste(6 oz.)
1 cup water
Toppings

Cook and stir onions and green pepper in oil over low heat until onion is golden and pepper soft. Add rest of ingredients except toppings. Simmer, uncovered, 40 minutes or until most liquid has evaporated. Stir often. Serve with toppings: Cheese, chopped tomatoes, sour cream, your choice.

Post Bulletin food writer Holly Ebel knows what’s cookin’. Send comments or story tips to [email protected] .