What dish do you like to pass?

[Danielle]

It's a Friday afternoon at work, and have nothing better to do (well, I do, but daydreaming is much more fun at this point), so I've been trying to decide what dish I should bring to pass at my sister-in-law's housewarming party. On the invitation she asked everyone to bring a dish to pass...and chairs...and our own sodas/beverages.

I'm thinking of bringing some beer dip and chips. I was just curious to see what other people like to bring to parties.

[Missi]

My favorite dish to take to a get together is stuffed cherry tomatoes. They're plentiful right now and you can stuff the tomatoes with just about anything. I like to take cream cheese and thin it down with a little milk and add any fresh herbs I have on hand (basil, oregano, chives) and use that as the filling. I've found that a strawberry corer works the best to hollow out the tomatoes, and the filling is easy to stuff in if you put it in a zip lock bag and pipe it in.

[lorilei]

Nine times out of ten, if I can get away with it I'll bring a cheesecake... people have come to expect it from me at family gatherings.

If dessert is not acceptable, I'll usually bring a relatively unusual vegetable dish. I brought Eggplant di Mare to my last family gathering (a tuna variation of moussaka).

[SusanD]

The Spinach & Artichoke dip from the Sept. issue is awesome! I made it for a shower last weekend & everyone loved it. Warning, though - the recipe makes a LOT! We had 13 people and I had almost 1/2 the recipe left over.

[lindrusso]

That's a hard one - it depends on what kind of party it is, and I like to try different things almost every time, but some of my favorites are Spinach Balls and cookies - everyone ALWAYS enjoys cookies.

[Jeanne G]

This one is always eaten, no leftovers, and perfect for summer!

Cucumber Ryes
1-2 Cucumbers, sliced approx. 1/8" (I peel them)
1 pkg light cream cheese
1 envelope Hidden Valley Ranch
1 loaf Pepperidge Farm mini light rye
dill weed

Mix the cream cheese with the powdered ranch. Spread over the rye pieces. Top with cucumber slice then sprinkle dill weed on top.

Hint: Don't make them too far in advance, or they will be mushy. However, you can prepare the cucumbers ahead.

Try it! It's really good! http://www.cookinglight.com/bbs/smile.gif

[MrsReber]

I would have to agree with SusanD on the spinach artichoke dip- on all counts. It did make a lot! We ate some the next day and then I even froze some!

[mightyh]

I make a black bean and corn salsa that is quick and easy and usually goes over very well.

[Wendy w]

I like to make appetizers or a salad, but I find that if I make a 7-layer dip, that's always a hit. http://www.cookinglight.com/bbs/wink.gif People tend to descend upon it like locusts!

[SHERRY]

I love making mini cream puffs, strawberry pretzel salad, and salsa!!

[AndreaU]

I've brought these tasty appetizers to many functions- 4th of July, birthdays, even a backyard wedding reception. I don't know where I got the recipe, but it's a big hit, even with kids. Better yet, I never come home with leftovers!

VEGGIE BARS

2 cans crescent roll dough (Pillsbury)
1 (8 oz.) pkg Neufchatel cheese, softened
1 (1 oz.) package ranch dressing mix
1/4 cup light mayonnaise
Veggies: shredded carrots (1 or 2)
chopped red bell pepper
chopped green bell pepper
small broccoli florets (1 bunch)
(any other you prefer- olives, mushrooms, etc.)
Shredded cheddar cheese

Unroll crescent rolls and press into 15x10" pan; seal edges together to make crust. Bake as directed on package. Let cool completely in pan.
Mix cream cheese, dressing mix & mayo at low speed until well combined and smooth. Spread on top of crust.
Sprinkle vegetables evenly over cream cheese mixture. Top with shredded cheese. Put in refrigerator, covered with plastic wrap, at least 3 hours or overnight. Cut into 2" squares.

[Gwenniver]

Originally posted by lorilei:
Nine times out of ten, if I can get away with it I'll bring a cheesecake... people have come to expect it from me at family gatherings.

If dessert is not acceptable, I'll usually bring a relatively unusual vegetable dish. I brought Eggplant di Mare to my last family gathering (a tuna variation of moussaka).

Could you post your recipe for Eggplant di Mare? Sounds great (I'll be the only one eating it in my house, but that's okay with me. http://www.cookinglight.com/bbs/smile.gif) Maybe I could get my husband to eat it if he can't identify the eggplant. Hmmmm...

[lorilei]

I'm posting the original recipe (which can be lightened in a myriad of ways, according to your tastes). It's unusual and delicious! However, I'm not sure if you can disguise the eggplant... let me know how you fare.

Eggplant di Mare

1 eggplant
6 T margerine
1 onion, chopped
1 garlic clove, minced (I use 2-3)
16-oz can diced tomatoes
2 14 oz cans tuna
3 T tomato paste
1/8 tsp cinnamon
1/8 tsp black pepper
1/4 cup flour
2 cups milk
3 large eggs, beaten
2/3 cup grated parmesan cheese (I use romano)

Wash, then slice the eggplant into 1/2-inch slices. Sprinkle slices with salt and let stand 15 minutes. Pat the slices dry, then place on an oiled baking sheet.

Melt 2 tablespoons margarine in a skillet, add about 2 tablespoons oil then brush eggplant with half of this mixture. Bake the eggplant in a preheated 350-degree oven for 10 minutes. Remove and set aside.

In the same skillet, saute the onion and garlic until limp and tender. Add the drained tomatoes, tuna, tomato paste, cinnamon, 1/4 teaspoon salt and pepper. Mix well. Heat for 3-4 minutes, stirring often.

Melt remaining margarine in a saucepan; stir in flour and 1/4 teaspoon salt. Cook for 1 minute. Add milk slowly and stir until the mixture boils and thickens. Gradually pour the hot sauce into the 3 beaten eggs, stirring constantly, then add the cheese and blend well.

Arrange half the eggplant slices in a shallow 2-quart baking dish. Cover with tuna mixture, then top with remaining eggplant slices. Pour the cheese mixture on top.

Bake in preheated 350-degree oven 40 minutes or until golden brown. Remove from oven and allow to sit 10-15 minutes before serving.