Covered Dish Ideas?

[KathySC]

I have two covered dish functions to attend this week and I don't know what to make. I am looking for something that can be prepared ahead of time, doesn't take too long to make, and can sit out without melting or going bad. Any suggestions would be greatly appreciated.

[KathySC]

Leanne, that is a good question, I was thinking of a main dish, however, I could probably bring a desert or side dish...and thanks BeckyM for the salad idea.

[Leanne]

Are you looking for appetizers, main dishes, sides, etc?

[BeckyM]

I recently took CL's Black Bean Taco Salad (I think from the June or July issue) to two different functions, and people loved it! It is fairly easy to make, and it didn't seem to suffer from having been made the night before. I kept it in the refrigerator overnight and then took it in a cooler to the functions. My husband and I also enjoyed the bit of leftovers we brought home. Good luck!

[Karen from VA]

Would someone mind posting the CL's Black Bean Taco Salad? TIA

[Shirley Panek]

Karen --

I just posted it under black bean taco salad review.

http://www.cookinglight.com/bbs/smile.gif

Shirley

[This message has been edited by Shirley Panek (edited 08-15-2000).]

[Leanne]

I'm thinking baked beans, pasta salad, fruit salad, an interesting rice dish, chicken fingers or fried chicken. We had supper club last night - & I bet all of the things we had would be good & fairly easy. Here are some recipes.

Artichoke and Pasta Salad

1 can artichoke hearts, drained and divided
1 Tbsp. olive oil
1 Tbsp. water
1 Tbsp. lemon juice
1 Tbsp. basil (fresh) (I always use more)
¼ tsp. dried oregano
¼ tsp. black pepper
1 minced garlic clove
3 cups cooked pasta
2 cups thinly sliced spinach
1 cup seeded chopped tomato
½ ounce crumbled feta cheese (I always add more)

1. Combine 2 artichoke hearts, oil, and next 6 ingredients in a blender until smooth.
2. Chop remaining hearts and combine with pasta, spinach and tomato in large mixing bowl. Pour pureed mixture over. Cover and chill 2 hours. Sprinkle with feta cheese (6 servings)

Asparagus and Sun Dried Tomato Vinaigrette

2 pounds fresh asparagus
1/3 cup sun dried tomato sprinkles
¼ cup balsamic vinegar
1 Tbsp. olive oil
¼ tsp. salt
1 minced garlic clove

1. Steam asparagus, covered, 4 minutes. Place in a shallow dish
2. Combine tomato sprinkles and remaining ingredients in bowl. Spoon over asparagus. Cover and chill 2 hours. Yield: 6 servings

Focaccia Sandwich with Spring Greens (double or triple)

Focaccia bread (eatzi's)
4 ounces Havarti cheese, thinly sliced
3 cups gourmet salad greens
8 slices tomato
½ chopped green onions
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
¼ tsp. salt
1/8 tsp. pepper

1. Cut focaccia in half, place bottom layer, on a flat surface. Arrange cheese and tomato over bottom; top with greens and ½ cup green onions. Combine rest of ingredients in bowl, stirring well with whisk. Drizzle over sandwich. Top with focaccia layer. Cut into 6 portions.