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Generous Portions
- No one should leave hungry |
It is a generally followed practice in North American churches to enjoy three courses at potlucks (commonly referred to as “dishes”). Many of these dishes take on the flavor of the regions or cultures they represent. For best results, the preparer should understand the context in which the “dish” is presented.
The Salad
Potluck salads are quite different from actual salads. In preparation for making
a potluck salad, ask yourself three questions:
• Is this dish mostly meat-free? • Can this dish be served with a spoon or salad tongs?
• Can it be served chilled?
If the answer is “yes” to any of these questions, consider the dish a potluck-eligible salad.
The Mixture
This is the foundation of any potluck salad. It gives the salad a sense of direction.
If at all possible, use ingredients that are indigenous to your area. For example,
broccoli, lettuce, apples, macaroni, and candy bars are common in more temperate
climates.
The Crunchy Stuff
This component gives life and pizzazz to an otherwise bland salad.
Examples: tortilla chips, shoestring potato crisps, onion crisps, and fried
pigskins.
The Glue
The glue holds the salad together. The variety of available types is stunning,
ranging from a traditional oil-based salad dressing to mayonnaise and non-dairy
whipped topping. Use your imagination. Consult regional recipes for exact ingredients.
Note: Some salads are best when made well in advance allowed to sit overnight.
This is called marinating, or “controlled decomposition.” Do not
use actual glue adhesive. Other salads are best prepared immediately before
serving.
Casserole
The three-layered dish, typically. In order to make each casserole as culturally
relevant as possible, use the foloowing guidelines. Consult local restaurants
for ideas, when in doubt.
Note: The starch and meat may be mixed with a cream-based soup. The cereal must always be placed on the top of the casserole.
Starch
East Coast: pasta or rice pilaf
Midwest: rice, potatoes, noodles, or more rice
South: grits
Southwest: black, red, or pinto beans
West Coast: tofuMeat
East Coast: sausage or pheasant
Midwest: ground beef-in a pinch,
SPAM® luncheon meat
South: crawdad or marlin
Southwest: pulled pork
West Coast: tofuCereal
East Coast: corn flakes
Midwest: corn flakes
South: corn flakes
Southwest: corn flakes
West Coast: tofu flakes
Dessert
The most highly valued dish at a potluck, this can be the simplestand most fun
to make. There are two key ingredients:
1. flour
2. fudge
Regional influences can be quite profound. The following are examples of typical desserts around the country. Consult your church’s seniors for the nuances of your region.
Cleveland: fudge brownies with fudge frosting
Kansas City: triple-fudge fudge with fudge sauce and a side of fudge
Los Angeles: tofu fudge
Miami: fudge
New York City: cheesecake with fudge drizzle
Be Aware
• Use caution when preparing a dish. Adding local ingredients to any meat,
salad, or dessert can in crease the fellowship factor of your potluck expo nentially.
It also raises the risk of a “flop.”
• Always follow safe food-handling guidelines.
• Any combination of flavored gelatin, shredded car rots, mini-marshmallows, and canned pears is an acceptable “utility” dish, should you be unable to prepare one from the above categories.
from The Lutheran Handbook: A Field Guide to Church Stuff,
Everyday Stuff, and the Bible Augsburg Fortress: Minneapolis 2005, p. 48-51
See details on Pentecost Potluck Picnic.
