POT LUCK DINNER


When Casserole Won't Do, Try These Dishes At Next Potluck
Copyright 1994 The Chicago Tribune From Knight-Ridder Newspapers/Tribune Information Services Selected and Prepared by Tribune Media Services By Pat Dailey Chicago Tribune


POT LUCK -DINNER


MINESTRONE SALAD Preparation time: 25 minutes
Yield: 8 servings
FOR THE SALAD:

  • 8 cups cooked pasta shapes (1 pound dried pasta)
  • 1 can (16 ounces) each, rinsed, drained: garbanzo beans, kidney beans
  • 1 each, seeded, diced: red and green bell pepper
  • 3 ribs celery,
  • sliced 6 ounces summer squash or zucchini,
  • diced 6 ounces small green beans
  • 3 ounces Genoa or hard salami, diced
  • 4 ounces provolone cheese, diced
  • 2 tomatoes, cut in wedges
    FOR THE DRESSING:
  • 1 clove garlic
  • 1 ounce Parmesan cheese
  • 1/2 cup packed fresh basil leaves
  • 2/3 cup olive oil
  • 1/4 cup red wine vinegar
  • Salt, crushed red pepper flakes to taste, Shredded spinach or lettuce for serving
    1. For salad, combine all ingredients except tomatoes in a large bowl.
    2. For dressing, mince garlic in a food processor. Add cheese and basil; process until fine. Add oil, vinegar, salt and pepper flakes and mix well.
    3. Pour dressing over salad; garnish with tomato wedges. Serve over shredded spinach or lettuce.


    MOROCCAN COUSCOUS SALAD WITH CHARRED BEEF
    Preparation time: 25 minutes
    Marinating time: 4 hours or overnight
    Cooking time: 3 minutes
    Yield: 6 to 8 servings
    FOR THE MEAT:

  • 1 clove garlic, minced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons tahini paste
  • 1 tablespoon each: brown sugar, soy sauce
  • 1/4 cup vegetable oil
  • 1/4 teaspoon ground red pepper
  • 1 pound beef sirloin, cut in strips


    FOR THE COUSCOUS:
  • 2 cups instant couscous
  • 1 1/2 cups boiling water
  • 1/4 cup each: tahini paste, fresh lemon juice 1 tablespoon vegetable oil
  • 3 green onions
  • 1 small red bell pepper
  • 1/4 teaspoon each: ground red pepper, ground cumin
  • 1/8 teaspoon each: ground coriander, caraway seeds
  • 1/2 cup each, chopped: watercress leaves, fresh cilantro leaves Salt to taste 2 large tomatoes, sliced
    1. For the meat, combine all ingredients except beef in a large, plastic food bag. Add meat, turning it several times so it is well coated with marinade. Refrigerate at least 4 hours or overnight.
    2. For couscous, put couscous in a large bowl; pour water over and add tahini, lemon juice and oil. Stir well, cover with plastic wrap and let stand 10 minutes. Fluff with a fork. Add remaining ingredients, except tomatoes.
    3. To cook the meat, prepare a medium-hot charcoal fire. Remove the meat from the marinade; pat dry. Grill, turning once, until cooked, 2 to 3 minutes.
    4. To serve, mound the couscous into a bowl and surround with tomato slices and strips of meat


    CARAMEL APPLE CAKE WITH GRANOLA STREUSEL
    Preparation time: 15 minutes
    Cooking time: 45 to 50 minutes
    Yield: One 13- by 9-inch cake
    FOR THE CAKE:

  • 1 box (18.5 ounces) caramel-flavored cake mix
  • 1 cup granola
  • 3 large eggs
  • 3/4 cup sour cream
  • 1/4 cup each: vegetable oil, water
  • 1 teaspoon pure vanilla extract
  • 2 large, tart apples, cored, finely chopped
  • 1 cup chopped, toasted pecans
    FOR THE TOPPING:
  • 1 cup granola
  • 1/2 cup packed brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/4 cup chopped toasted pecans
    1. Heat oven to 350 degrees. Grease a 13-by-9-inch baking pan.
    2. For cake, combine cake mix, granola, eggs, sour cream, oil, water and vanilla in a large mixing bowl. Mix with an electric mixer until well-combined, 2 minutes. Fold in apples and nuts. Pour into prepared pan.
    3. Mix topping ingredients in a small bowl; sprinkle over batter.
    4. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on wire rack. Serve warm or at room temperature.