Potluck delivers potpourri of tastes at The Daily Journal
We’d finished our annual special edition.
Spring was busting through another long but busy winter.
And we had four new employees to welcome.
All good reasons for another “Daily Journal Buffet Day.” Not that we always have to have a reason.
But with several of them, we posted a sign, plugged in the Crockpots and spread out more than a few delicious offerings.
In celebration of spring and a well-received special edition, we also recognized the following new staff members: Eric Flansburg in pressroom, Linda Carlson in circulation, Brenda O’Connell in sales and Tom LaVenture in the newsroom. Welcome folks!
And with tasty salads, hot dishes, and appetizers such as pickle wraps, ham rollups, deviled eggs and stuffed celery; as well as newly offered bourbon meatballs and desserts that could put some bakeries to shame — we got on with the business of eating too much.
Included here is just a small sampling of the potluck recipes shared by The Journal staff.
Popcorn Salad
By DANA HARTJE
2 cups water chestnuts, chopped, drained
1/2 cup chopped green onions
2 cups chopped celery
1/2 pound cooked bacon, crumbled
2 cups shredded cheddar cheese
Mix the above and set aside.
Dressing:
2 cups mayonnaise
2/3 cup sugar
2-3 tablespoons cider vinegar
Just before eating, toss all dry ingredients with one bag of Old Dutch popcorn. Then toss with dressing. Serve immediately.
Bourbon Meatballs
By KAMI KOSTIUK
Two cups barbecue sauce; 1-1/2 cups bourbon; one cup honey; one cup prepared mustard; 1/8 teaspoon Worcestershire sauce. Cook first five ingredients over medium heat for five minutes.
Pour over 32-ounce package frozen (previously thawed) cooked meatballs in a Crockpot and heat.
Reuben Dip
By FAYE WHITBECK
Ingredients: One can sauerkraut; one 8-ounce cream cheese; one 6-ounce shredded Swiss cheese; two pkgs (3-ounce each) Buddig corned beef; and two tablespoons thousand island dressing.
Drain ****** and mix with cream cheese and Swiss cheese. Add diced corned beef and dressing. Either microwave or heat on stove until cheeses are melted. Serve warm in fondue or small Crockpot. Serve with ******tail rye bread.
Ranch Ham Rollups
By LACEY WIMMER
Ingredients: Two 8-ounce softened cream cheese; one package dry ranch dressing; deli ham; shredded cheddar cheese; flour tortillas; shredded lettuce.
Mix cream cheese and dry ranch dressing. Spread on each tortilla and sprinkle with cheddar cheese. Add a layer (thickness as desired) of wafer ham; sprinkle with shredded lettuce. Roll up tortilla from one edge to the other and wrap in plastic wrap. Refrigerate at least two hours. Before serving, slice into rolls.
Fruit Crumble
By PEGGY PUCKETT
Spray 9-by-13 pan.
Layer in the pan: one can fruit pie filling; one can crushed pineapple with juice; one yellow cake mix; one cup (two sticks) melted butter; one cup coconut.
Bake at 350 degrees about 50 minutes to one hour.
Tollhouse Chocolate
Chip Pie
By STACEY CANN
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped nuts (Stacey says toast them in oven first)
1 Keebler shortbread ready-made pie shell (found in baking aisle)
Preheat oven to 325°F. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into shell.
Bake for 55 to 60 minutes or until knife inserted in center comes out clean. Serve warm with whipped or ice cream.
Chocolate Cherry
Poke Cake
By JOE KRAUSE
1 chocolate cake mix
1 large box of cherry Jello
1 tub of Cool Whip
white chocolate chips (or preferred flavor)
Prepare cake mix and bake cake per directions.
While cake is baking, mix up Jello as indicated on package. Set aside. Do not refrigerate!!
When cake is done, vigorously poke holes into cake. (It will look like a mess.) Pour liquid Jello onto hot cake. Most of Jello will be absorbed by cake.
Refrigerate cake for AT LEAST four hours to allow Jello to set up. Frost cake with Cool Whip. Drizzle with melted chips. Keep refrigerated.
Pickle Appetizers
By HAYLEE WIMMER
Spread whipped cream cheese on one slice of corned beef and roll pickle of choice up in it. Repeat by spreading cheese on another slice of corned beef and rewrap the first. Slice into bite-size chunks and serve on toothpicks.