Pot Luck Help

Rich said:

I am going to a family reunion in August, a pot luck in a public
park. What to take is the question. This is problem of logistics. I
will be flying to Florida, then driving my mother in her car to
Missouri for the reunion, a two day trip. We'll be staying in motels,
so no kitchens will be available. I think Mom has an old Coleman gas
camp stove, but I coubt that it has been lit for years. We both have
reputations as good cooks, so just taking something from the
supermarket deli or some KFC chicken doesn't feel right.

Any ideas for a pot luck offering that could survive two days in a
cooler or could be improvised in the motel or in the park?

Thanks.

You'd be surprised how many little motels offer "full kitchens". To my
surprise we found a 2 burner kitchen with a mini fridge and microwave in
Highland, Illinois last year, which is a tiny town. So Google and call
ahead to check what might be available near the park. Many parks also have
grills and such for people to use for picnics so it's not inconceivable for
you to buy some stuff at the local store and take it there in a cooler to
grill on their facilities.

Have fun!

Jill

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Rich" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am going to a family reunion in August, a pot luck in a public park.
What to take is the question. This is problem of logistics. I will be
flying to Florida, then driving my mother in her car to Missouri for the
reunion, a two day trip. We'll be staying in motels, so no kitchens will
be available. I think Mom has an old Coleman gas camp stove, but I coubt
that it has been lit for years. We both have reputations as good cooks, so
just taking something from the supermarket deli or some KFC chicken
doesn't feel right.

Any ideas for a pot luck offering that could survive two days in a cooler
or could be improvised in the motel or in the park?

Thanks.
--

--Rich

Decent size city in Missouri?

Dimitri

Hannibal

--Rich

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "Rich"

Quoted message said:

I am going to a family reunion in August, a pot luck in a public
park. What to take is the question. This is problem of logistics. I
will be flying to Florida, then driving my mother in her car to
Missouri for the reunion, a two day trip. We'll be staying in motels,
so no kitchens will be available. I think Mom has an old Coleman gas
camp stove, but I coubt that it has been lit for years. We both have
reputations as good cooks, so just taking something from the
supermarket deli or some KFC chicken doesn't feel right.

Any ideas for a pot luck offering that could survive two days in a
cooler or could be improvised in the motel or in the park?

Quoted message said:

Thanks.

This doesn't answer your question, Rich, but I couldn't help but laugh!
At our family reunion in 1993, we had KFC cater the food. We were in a
public park and just wanted things to be simple.

At this summer's reunion, we're doing burgers, breasts, tube steaks, a
couple sides, watermelon, lemonade, and are asking the local folks to
bring bars for dessert. There'll be a prize for the best bars. And
I've already been told I'm not to pout if my brownies don't win.

Personally, I think you should forget about trying to dazzle them with
anything, bring a jug of something boozy, and have yourself a good time.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05

Forget the jug. There won't even be a beer in sight amongst this throng of
Hardshell Baptists. I may have to carry a hip flask for surreptitious gulps
while in the portapotty.

--Rich

"Rich" <[email hidden]> wrote

Quoted message said:

Forget the jug. There won't even be a beer in sight amongst this throng of
Hardshell Baptists. I may have to carry a hip flask for surreptitious
gulps while in the portapotty.

You made me laugh at a memory. Ron and I went to Manhattan to see a
play, and he wanted to show me this hotel. Marriot Marquis, I think. So,
they had this ... I don't know ... exhibit which was a fitness thing. All
these
fit professionals (notice they took the escalators, not the stairs) with
their
bottles of water blah blah blah.

(laughing) So, we both needed to drop some weight at the time. He pipes
up, I feel like a drunk at a Baptist convention. I laughed myself sick
which
is not a good idea on an escalator.

Too friggin funny. Think we saw Showboat that day.

nancy

"The Cook" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Doug Kanter said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

At this summer's reunion, we're doing burgers, breasts, tube steaks

<snip>

Tube steak??? :-) There won't be children present for this, will there?

If they are members of the family. I am in the process of planning a
family reunion. I only have one family to locate. And thanks to
Charlie Gifford for sending me the cookin checklist. I am looking
forward to meeting a couple of generations that I do not know. Of
course after 2 funerals last week, I did get to see several of them.

I am hoping for pot luck and also hoping that the younger generations
can cook.

Cook? It seems the younger generation can't even find the friggin' library
to take out a book! :-) You're lucky if you get chips and packaged dip.

"Rich" wrote ...

Quoted message said:

I am going to a family reunion in August, a pot luck in a public park. What
to take is the question. This is problem of logistics. I will be flying to
Florida, then driving my mother in her car to Missouri for the reunion, a
two day trip. We'll be staying in motels, so no kitchens will be available.
I think Mom has an old Coleman gas camp stove, but I coubt that it has been
lit for years. We both have reputations as good cooks, so just taking
something from the supermarket deli or some KFC chicken doesn't feel right.

Any ideas for a pot luck offering that could survive two days in a cooler
or could be improvised in the motel or in the park?

BOK CHOY SALAD (Sandy Gamble - RFC 9/6/98) (12 servings)

2 bunches bok choy; chopped - use both green & white

3 green onion stalks; sliced - white & a little green

Crunchies

½ c. butter

2 Tbsp sugar (or more to taste)

4 oz sliced almonds

2 pk Ramen noodles - crumbled

½ c. sesame seeds

Dressing

1 c. canola oil

½ c. granulated sugar

¼ c. raspberry red wine vinegar

2 ½ Tbsp soy sauce

Optional

1 c. Mandarin oranges; drained

Start this the day before.

For the dressing:

Combine the oil and sugar in a bowl and micro for 2 minutes to dissolve
sugar. Let cool, then add the vinegar and soy sauce. Chill overnight.

For the crunchies:

In a large skillet, on medium heat, melt butter and sugar until hot. Add the
sesame seeds, almonds and noodles. Toast 10 minutes, stirring constantly
until lightly browned. Let cool completely and place in a zip-lock type bag
and store at room temperature until next day.

Just before serving, toss everything together in a large salad bowl.

Rich said:

I am going to a family reunion in August, a pot luck in a public park. What
to take is the question. This is problem of logistics. I will be flying to
Florida, then driving my mother in her car to Missouri for the reunion, a
two day trip. We'll be staying in motels, so no kitchens will be available.
I think Mom has an old Coleman gas camp stove, but I coubt that it has been
lit for years. We both have reputations as good cooks, so just taking
something from the supermarket deli or some KFC chicken doesn't feel right.

Any ideas for a pot luck offering that could survive two days in a cooler or
could be improvised in the motel or in the park?

Got just the thing, which I took to a cookin held out of state, which
got rave reviews:

@@@@@ Now You're Cooking! Export Format

Tequila And Lime Cured Gravlax

appetizers, fish and seafood

For the dry cure:
1 1/2 pounds side of salmon (sushi grade); unsliced, skin on
1 1/2 cups kosher salt
3 cups light brown sugar
For the liquid cure:
1/2 cup tequila
1/2 cup fresh lime juice
zest of 1 lemon; colored part of peel
; only
zest of 1 orange; colored part of peel
; only
2 teaspoons whole coriander seeds
3 sprigs fresh dill; with stems
3 sprigs fresh mint; with stems
3 sprigs fresh basil; with stems

Day One - The Dry Cure: Mix the salt and sugar together and reserve
1/3 of
it for Day Two. Next to the salmon, place a plastic-wrapped jelly roll
pan
and, forming a bed 1/4" thick along the length and width of the
salmon,
spread the cure. Turn the salmon over and lay it fresh side down on
the
cure. Scatter leftover cure along the sides and ends of the fish, and
then
pull the plastic up so it wraps around the fish securely and will
capture
extruding juices. Place a board or another pan on the fish and set 5
pounds
of cans or other heavy objects on the board to weigh down the salmon.
Refrigerate for 24 hours.

Day Two - The Liquid Cure: Pour the tequila and the lime juice into a
bowl
and stir in the zests. Place the coriander seeds in a plastic bag, lay
it
on your work surface, and crush the seeds with a rolling pin or the
bottom
of a heavy pan; pour them into the bowl, then chop the herbs roughly
and
stir them in. Pour the tequila marinade into a second plastic-lined
jelly
roll pan, spreading the zests and herbs out so they are evenly
distributed
on what will be the length and width of the fish. Sprinkle the
reserved dry
cure over the liquid, again reserving a bit for the ends and sides.
Remove
the salmon from the refrigerator and lay it flesh side down on top of
the
cure, scattering the dry ingredients along the sides and ends of the
fish.
Wrap the plastic around it, replace the board and weights, and
refrigerate
for at least another two days and up to four.

Slice the salmon into thin, long, wide, handsome pieces, using smooth,
long
strokes with your very sharp, long knife, and that you leave the skin
on
the cutting board. Cut only as much as you plan to eat. Store the
salmon in
its cure, but it need not be kept weighted down. Cured salmon will
keep
for at least 10 days in the refrigerator.

Contributor: Monique Barbeau

Yield: 25 servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Rich said:

I am going to a family reunion in August, a pot luck in a public park. What
to take is the question. This is problem of logistics. I will be flying to
Florida, then driving my mother in her car to Missouri for the reunion, a
two day trip. We'll be staying in motels, so no kitchens will be available.
I think Mom has an old Coleman gas camp stove, but I coubt that it has been
lit for years. We both have reputations as good cooks, so just taking
something from the supermarket deli or some KFC chicken doesn't feel right.

Any ideas for a pot luck offering that could survive two days in a cooler or
could be improvised in the motel or in the park?

I wouldn't take the chance of making everyone ill with
perishable food that has been sitting in a cooler for
two days or more.

Fruit salad that can be made at the park, a selection of
nice cheeses and crackers, or, as Barb said, a gallon
thermos of fruit juice with rum or gin would be a nice
addition to the party.

You could buy a watermelon and a couple of other melons,
carve the watermelon into a basket, and fill with melon balls.

Don't make anyone sick, please!

gloria p

"Terry Pulliam Burd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Rich said:

I am going to a family reunion in August, a pot luck in a public park.
What
to take is the question. This is problem of logistics. I will be flying to
Florida, then driving my mother in her car to Missouri for the reunion, a
two day trip. We'll be staying in motels, so no kitchens will be
available.
I think Mom has an old Coleman gas camp stove, but I coubt that it has
been
lit for years. We both have reputations as good cooks, so just taking
something from the supermarket deli or some KFC chicken doesn't feel
right.

Any ideas for a pot luck offering that could survive two days in a cooler
or
could be improvised in the motel or in the park?

Got just the thing, which I took to a cookin held out of state, which
got rave reviews:

@@@@@ Now You're Cooking! Export Format

Tequila And Lime Cured Gravlax

appetizers, fish and seafood

For the dry cure:
1 1/2 pounds side of salmon (sushi grade); unsliced, skin on
1 1/2 cups kosher salt
3 cups light brown sugar
For the liquid cure:
1/2 cup tequila
1/2 cup fresh lime juice
zest of 1 lemon; colored part of peel
; only
zest of 1 orange; colored part of peel
; only
2 teaspoons whole coriander seeds
3 sprigs fresh dill; with stems
3 sprigs fresh mint; with stems
3 sprigs fresh basil; with stems

Day One - The Dry Cure: Mix the salt and sugar together and reserve
1/3 of
it for Day Two. Next to the salmon, place a plastic-wrapped jelly roll
pan
and, forming a bed 1/4" thick along the length and width of the
salmon,
spread the cure. Turn the salmon over and lay it fresh side down on
the
cure. Scatter leftover cure along the sides and ends of the fish, and
then
pull the plastic up so it wraps around the fish securely and will
capture
extruding juices. Place a board or another pan on the fish and set 5
pounds
of cans or other heavy objects on the board to weigh down the salmon.
Refrigerate for 24 hours.

Day Two - The Liquid Cure: Pour the tequila and the lime juice into a
bowl
and stir in the zests. Place the coriander seeds in a plastic bag, lay
it
on your work surface, and crush the seeds with a rolling pin or the
bottom
of a heavy pan; pour them into the bowl, then chop the herbs roughly
and
stir them in. Pour the tequila marinade into a second plastic-lined
jelly
roll pan, spreading the zests and herbs out so they are evenly
distributed
on what will be the length and width of the fish. Sprinkle the
reserved dry
cure over the liquid, again reserving a bit for the ends and sides.
Remove
the salmon from the refrigerator and lay it flesh side down on top of
the
cure, scattering the dry ingredients along the sides and ends of the
fish.
Wrap the plastic around it, replace the board and weights, and
refrigerate
for at least another two days and up to four.

Slice the salmon into thin, long, wide, handsome pieces, using smooth,
long
strokes with your very sharp, long knife, and that you leave the skin
on
the cutting board. Cut only as much as you plan to eat. Store the
salmon in
its cure, but it need not be kept weighted down. Cured salmon will
keep
for at least 10 days in the refrigerator.

Contributor: Monique Barbeau

Yield: 25 servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

I love the idea of sneaking some Tequila into these hardcore teetotalers,
but as I'll be flying to Florida on August 1, and leaving for Missouri early
the next morning, there won't be time to do all that marinating under
weights in the refrigerator. The recipe sounds good, though . . . I'll try
it here at home.

--Rich

"Puester" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Rich said:

I am going to a family reunion in August, a pot luck in a public park.
What to take is the question. This is problem of logistics. I will be
flying to Florida, then driving my mother in her car to Missouri for the
reunion, a two day trip. We'll be staying in motels, so no kitchens will
be available. I think Mom has an old Coleman gas camp stove, but I coubt
that it has been lit for years. We both have reputations as good cooks,
so just taking something from the supermarket deli or some KFC chicken
doesn't feel right.

Any ideas for a pot luck offering that could survive two days in a cooler
or could be improvised in the motel or in the park?

I wouldn't take the chance of making everyone ill with
perishable food that has been sitting in a cooler for
two days or more.

Fruit salad that can be made at the park, a selection of
nice cheeses and crackers, or, as Barb said, a gallon
thermos of fruit juice with rum or gin would be a nice
addition to the party.

You could buy a watermelon and a couple of other melons,
carve the watermelon into a basket, and fill with melon balls.

Don't make anyone sick, please!

gloria p

I had already thought of taking a few pineapples from here in Hawaii, and
using them to make ambrosia at the park. Watermelon does sound good, but
some public parks ban them because of the mess they leave.

--Rich

On Wed, 4 May 2005 19:40:28 -0400, "Nancy Young" <[email hidden]>
wrote:

<snip>

Quoted message said:

(laughing) So, we both needed to drop some weight at the time. He pipes
up, I feel like a drunk at a Baptist convention. I laughed myself sick
which
is not a good idea on an escalator.

The above reminded me of a quip I heard from one of our Mormon
clients: Never go fishing with only one Mormon or he'll drink all your
beer.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

"Rich" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Watermelon does sound good, but some public parks ban them because of the
mess they leave.

--Rich

<shakes head in astonishment>

Liz

Rich said:

"Puester" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Rich said:

I am going to a family reunion in August, a pot luck in a public
park. What to take is the question. This is problem of logistics. I
will be flying to Florida, then driving my mother in her car to
Missouri for the reunion, a two day trip. We'll be staying in
motels, so no kitchens will be available. I think Mom has an old
Coleman gas camp stove, but I coubt that it has been lit for years.
We both have reputations as good cooks, so just taking something
from the supermarket deli or some KFC chicken doesn't feel right.

Any ideas for a pot luck offering that could survive two days in a
cooler or could be improvised in the motel or in the park?

I wouldn't take the chance of making everyone ill with
perishable food that has been sitting in a cooler for
two days or more.

Fruit salad that can be made at the park, a selection of
nice cheeses and crackers, or, as Barb said, a gallon
thermos of fruit juice with rum or gin would be a nice
addition to the party.

You could buy a watermelon and a couple of other melons,
carve the watermelon into a basket, and fill with melon balls.

Don't make anyone sick, please!

gloria p

I had already thought of taking a few pineapples from here in Hawaii,
and using them to make ambrosia at the park. Watermelon does sound
good, but some public parks ban them because of the mess they leave.

--Rich

Rich, you're in Hawaii? Which island? I just moved from Maui to Florida 7
months ago and I'm absolutely sick over it. Florida is a god-awful state
and I'm completely miserable. Sorry to hear you have to even come here to
pick up your mom; she should move to the islands.

kili

"Rich" <[email hidden]> wrote in message
news:[email hidden]...

<snip>

Quoted message said:

Quoted message said:

Quoted message said:

--Rich

Decent size city in Missouri?

Dimitri

Hannibal

--Rich

I would be tempted to ask any local family about:

Bubba's- 101 Church (on the waterfront) - (573)221-5552
- catfish, pit smoked BBQ, steaks, italian, seafood and cajun specialties.

If that place or any other BBQ joint is any good bring local take out Ribs and
slaw.

Dimitri

Rich said:

I am going to a family reunion in August, a pot luck in a public

park. What

Quoted message said:

to take is the question. This is problem of logistics. I will be

flying to

Quoted message said:

Florida, then driving my mother in her car to Missouri for the

reunion, a

Quoted message said:

two day trip. We'll be staying in motels, so no kitchens will be

available.

If you haven't already booked your hotel, look into Residence Inn or
Extended Stay America. Both have kitchens, but Residence Inn is much
nicer - the 2 BR suites are like condos and they aren't that much more
than a regular hotel room.

Quoted message said:

I think Mom has an old Coleman gas camp stove, but I coubt that it

has been

Quoted message said:

lit for years. We both have reputations as good cooks, so just taking

Quoted message said:

something from the supermarket deli or some KFC chicken doesn't feel

right.

Quoted message said:

Any ideas for a pot luck offering that could survive two days in a

cooler or

Quoted message said:

could be improvised in the motel or in the park?

Thanks.

I often make wraps (sandwiches) with various things in them - some
veggie only, some ham + cheddar, some turkey + provolone. If you use a
large burrito
wrapper (flour tortillas), you can make a pretty hefty wrap, wrap it in
foil and cut it in half which is plenty for most people, and they
present well. Last time I made them, they were snarfed up before I
could even taste one. 🙂 You can buy the ingredients when you get to
your destination, make them ahead and stick them in the cooler, in
ziplocs.

For the Ham, I used applewood-smoked cheddar and bacon cheese spread,
ham, medium cheddar cheese, lettuce, and tomato. I made some on tomato
tortillas, some on plain.

For the Turkey, I used garlic and chive cream cheese spread, turkey,
provalone, lettuce, avacado and some with tomato. I put some on
spinach tortillas and some on plain.

For the Veggie, I used avacado, the two cheeses, lettuce, tomato, black
olives and thin slices of marinated (Italian dressing) grilled zuchini
and portobella mushrooms (The day before I assembeled the wraps, I
marinated them an hour or so, and grilled them on my George Forman.
Drained thme and chilled them). I made some wraps with cheese and some
without (Vegan). All on plain tortillas. You could omit the grilled
veggies and just do avacado, cheese and veggies.

Like I said, these are *always* a hit, no matter where I take them.

-L.

Rich said:

I love the idea of sneaking some Tequila into these hardcore teetotalers,
but as I'll be flying to Florida on August 1, and leaving for Missouri early
the next morning, there won't be time to do all that marinating under
weights in the refrigerator. The recipe sounds good, though . . . I'll try
it here at home.

Actually, it will keep for up to 2 weeks after marinating if kept
cold.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Ranee Mueller said:

In article <[email hidden]>, "kilikini"

Quoted message said:

Rich, you're in Hawaii? Which island? I just moved from Maui to
Florida 7 months ago and I'm absolutely sick over it. Florida is a
god-awful state and I'm completely miserable. Sorry to hear you have
to even come here to pick up your mom; she should move to the
islands.

I thought you didn't like living in HI? What is going on in FL
that is so bad?

Regards,
Ranee

Oh no, I absolutely LOVED Hawaii! I swore I was going to die there, but no,
I met my husband and had to move to Florida to be with him. Florida is
buggy, flat, dismal, stormy, weedy, swampy and redneck-ish. The town I
moved to is Cowtown; there is no theater, no decent restaurants, no seafood.
There are no jobs here in my field. The closest town is Tampa Bay and
that's about an hour away.

I miss my flowers, my mountains, my ocean, my friends, the tradewinds, the
food, the fragrance of the air. I miss walks on the beach. I miss hearing
the pidgin language, the Hawaiian music, the culture.

Far cry from Redneck Florida. Sigh.

kili

On Thu, 05 May 2005 00:14:50 GMT, "Doug Kanter" <[email hidden]>

Quoted message said:

It seems the younger generation can't even find the friggin' library
to take out a book!

Well, I'm not the younger generation, but I don't go to the library much
these days. What with being able to connect to the largest library in the
history of the world from my home. *grin*

I *do* still buy books, but our local public library just isn't all that
great and generally speaking, the sorts of things I used to go to the
library for I can do better on the internet now anyway. I just prefer
staying at home. 🙂

But I can cook. 😉

--
Siobhan Perricone
"I ain't afraid of your Yahweh
I ain't afraid of your Allah
I ain't afraid of your Jesus
I'm afraid of what ya do in the name of your god"
- Holly Near

kilikini said:

Oh no, I absolutely LOVED Hawaii! I swore I was going to die there, but no,
I met my husband and had to move to Florida to be with him.

Mine lived on Long Island, I lived in Alaska, guess who moved? 😉

(Together 17 years this December, married 15 years this September, so
THERE, Pastor Mick!)

(answer: he moved to Alaska, no way you'd get me living on Long Island)

--
Siobhan Perricone
"I ain't afraid of your Yahweh
I ain't afraid of your Allah
I ain't afraid of your Jesus
I'm afraid of what ya do in the name of your god"
- Holly Near

Siobhan Perricone said:

kilikini said:

Oh no, I absolutely LOVED Hawaii! I swore I was going to die there,
but no, I met my husband and had to move to Florida to be with him.

Mine lived on Long Island, I lived in Alaska, guess who moved? 😉

(Together 17 years this December, married 15 years this September, so
THERE, Pastor Mick!)

(answer: he moved to Alaska, no way you'd get me living on Long
Island)

--

I should have never left the islands, but I rented, he owns a home - seemed
like the only logical thing at the time. He loves his job and I had my own
business. I moved, but I hate it now.

Glad to hear that you stayed in Alaska. Good girl! That's the only state
in this nation I haven't seen yet; would LOVE to go.

kili