Super Summer Potluck Sides

by Michele Cheplic | More from this Blogger

06 Jul 2009 08:00 AM

Potlucks in the park are popular this time of year. However, in most cases, the person hosting the event is the one in charge of providing the main entree. Meanwhile, other guests are asked to bring their favorite side dishes to pass. If you are planning to attend a summer potluck in the coming weeks, then consider making these simple sides that pack quite a punch on a hot summer day:

SIMPLE SHRIMP SPREAD

Ingredients:

1/4 pound diced cooked shrimp

1 stick butter, softened

1 (8-ounce) package cream cheese, softened

2 tablespoons chopped green onions

1 tablespoon lemon juice

4 tablespoons mayonnaise

Dash hot sauce

1 teaspoon garlic salt

Directions:

Mix together all of the ingredients, except for but shrimp, until smooth. Next, fold in shrimp.

Chill spread for a few hours before serving.

Serve with crackers or toasted bread.

EASY COLESLAW

Ingredients for Dressing:

2 cups sugar

1 cup vinegar

2 tablespoons vegetable oil

Directions:

Mix together all of the ingredients.

Ingredients for Slaw:

1 head green cabbage, shredded

1/2 head red cabbage, shredded

1 small red onion, diced

1 cup shredded carrot

1/2 teaspoon salt

1/2 teaspoon parsley flakes

1/2 teaspoon celery salt

Directions:

Mix together ingredients, add dressing and toss.

STRAWBERRY AND GRAPE SALAD WITH SWEET CREAM

Ingredients:

One pound of green grapes

One pound of red grapes

2 pounds of sliced strawberries

8 ounces of vanilla yogurt

8 ounces of sour cream

1 tablespoon brown sugar

Directions:

Mix yogurt, sour cream, and brown sugar.

Layer half of grapes and strawberries in a glass bowl.

Drizzle fruit with half the dressing.

Layer with remaining fruit and top with remaining dressing.

Sprinkle with brown sugar.

HOMEMADE ICE CREAM SANDWICHES

Ingredients:

1 roll refrigerated slice and bake chocolate chip cookie dough

1/2 gallon vanilla ice cream (or your favorite flavor) Mini chocolate chips

Directions:

Slice cookie dough into 1/4-inch slices.

Place dough 2 inches apart on ungreased cookie sheet.

Bake 9 to 12 minutes or until golden brown.

Cool completely.

Use 2 cookies for each sandwich.

Place 1 scoop ice cream on bottom of cookie. Top with second cookie. Gently press together in center to spread ice cream to edge. Roll edge of sandwiches in chocolate chips.

Wrap sandwich in foil or plastic and freeze.

Before leaving for picnic, transfer sandwiches to cooler with ice.

Related Articles:

Picnic Recipes

Summer Picnic Food: Kicked Up Sandwiches and Chips

Outdoor Dining: Three-Course Simple Summer Meal

Healthy Grilling: Super Summer Salmon Salad

Picnic Favorites: Super Steak Sandwiches and Strawberry Watermelon Salad

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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