Here’Re Variations On Potluck Dinners

Dear Kandis: During the summer months we have several family gatherings and potluck dinners to attend. Do you have any substitutes for the usual potato salad and plain pork and beans I usually take? -Kristin, Spokane

Dear Kristin: The following recipes are some interesting replacements for the old standbys. The “Hotlanta Slaw” is great. Serve fresh peaches. The baked-beans recipe can be made ahead and is almost a meal in itself.

Hotlanta Slaw

From Carol McGirk, adapted from recipe from meals.com.

1 small head green cabbage, shredded (about 8 cups)

4 carrots, shredded (about 3 cups)

1 (16 ounce) can sliced peaches, drained and finely chopped

1 cup chopped pecans

1 bunch green onions, sliced (about 1 cup)

1 cup mayonnaise

1/2 cup lemon juice

1/2 cup cider vinegar

2 tablespoons poppy seeds

1 jalapeno, seeded, finely diced

1 clove garlic, minced

1/8 teaspoon cayenne pepper

1 teaspoon ground black pepper

1 teaspoon salt

2 tablespoons sugar (or more, adjust to taste)

Mix together cabbage, carrots, peaches, pecans and green onions in a large bowl; set aside.

Mix together mayonnaise, lemon juice, vinegar, poppy seeds, jalapeno, garlic, cayenne pepper, black pepper, salt and sugar. Toss with cabbage mixture. Refrigerate for at least 1 hour before serving to allow flavors to meld.

Yield: 12 servings.

Nutrition per serving: 275 calories, 22 grams fat (72 percent fat calories), 3 grams protein, 19 grams carbohydrate, 9 milligrams cholesterol, 4 grams dietary fiber, 157 milligrams sodium.

JoAnn’s Baked Beans

A family favorite.

2 large cans pork and beans

1 (16 ounce) can stewed tomatoes

1-1/2 pounds hamburger

1/2 pound bacon

2 large onions, chopped

3/4 cups packed brown sugar

1 teaspoon chili powder

dash celery salt

Chop bacon and fry crisp and set aside. Brown hamburger and onions, drain. Combine bacon, hamburger and onions with remaining ingredients. Bake in bean dish or 3 quart casserole at 300 degrees for 2 hours.

Yield: 12 servings.

Nutrition information per serving: 458 calories, 27 grams fat (53 percent fat calories), 17 grams protein, 38 grams carbohydrate, 67 milligrams cholesterol, 6 grams dietary fiber, 595 milligrams sodium.

Dear Kandis: I was at a Fourth of July picnic and one of the women brought a tabbouleh salad that she said she got out of The Spokesman-Review. She left before I could ask for the recipe. Can you find it for me? Thanks for your help. - Joan, Moscow, Idaho

Dear Joan: The following recipe appeared in The SpokesmanReview in February, 1995.

Turkey Salad with Bulgur Wheat

1 cup bulgur

1-1/2 cups water

1 cup fresh minced parsley

1 bunch green onions, chopped

1 cucumber, peeled and diced

2 medium tomatoes, finely chopped

1-1/2 cups cubed cooked turkey breast

Dressing:

1/3 cup olive oil

1/3 cup lemon juice

1 teaspoon salt, or to taste

lettuce leaves

In a small saucepan, combine bulgur and water and bring to a boil; cover and simmer for 15 minutes. Remove from heat; let stand, covered, 5 minutes. Cool. In a large bowl mix parsley, onions, cucumber, tomatoes and cubed turkey with cooked bulgur.

To make dressing, whisk together oil, lemon juice and salt; combine with the bulgur/turkey mixture. Refrigerate at least 2 hours before serving on lettuce leaves.

Yield: 6 servings.

Nutrition per serving: 323 calories, 17 grams fat (47 percent fat calories), 20 grams protein, 24 grams carbohydrate, 436 milligrams cholesterol, 6 grams dietary fiber, 436 milligrams sodium.