Email
PrintTulsaPeople potluck recipes
A few of our favorite dishes ...
Matt Cauthron, designer
Sausage puffs
1 pound spicy sausage
1 pound sharp cheddar
3 cups Bisquik or other biscuit mix
3/4 cup water
Mix all the ingredients together in a big bowl. Using your hands, roll into small, 1-inch balls. Place on cookie sheet and bake at 375 degrees for 15-18 minutes.
Kendall Barrow, managing editor
Pumpkin bread
Yield: 2 loaves or 1 loaf and 2 1/2 in molds. Also, about 6 mini loaves,
but adjust the time for baking.
3 cups sugar
1 cup corn oil
4 eggs, beaten
1 regular can pumpkin (Libby’s 100%)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons soda
2 teaspoons salt
2/3 cup water
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
Combine sugar, oil and beaten eggs.
Add pumpkin and mix well.
Combine dry ingredients and add pumpkin mixture
Add water, beat thoroughly and pour into two greased 9-by-5-by-3-inch loaf pans.
Bake at 350 degrees for 45 minutes. You may have to lay foil over the pans to bake center to desired doneness.
Gloria Brooks, subscriptions
Shrimp dip
8 ounces sour cream
1 package dry Hidden Valley Ranch dressing
1 regular-sized package of salad shrimp (thawed and drained)
Mix all ingredients together. Serve with your favorite chips or crackers.
Best if refrigerated for a few hours or overnight, but can be consumed immediately.
Missy Kruse, vice president of community relations
Mimi’s Goulash
Serves 4
1 pound lean ground beef or ground turkey
1 16-ounce can stewed tomatoes or diced, flavored tomatoes
1 white or yellow union, chopped
1 tablespoon olive or other acceptable oil
1 tablespoon Worcestershire sauce
1 tablespoon oregano
1 teaspoon minced garlic
½ cup catsup or tomato sauce
1 cup small shell macaroni
In a large skillet or paella pan, sauté chopped onion until soft. Simultaneously in a medium saucepan, boil water and cook macaroni. Remove onions from skillet and set aside. Add meat to pan. Crumble, cook, then drain and rinse thoroughly in colander. Return to pan.
Add stewed tomatoes, crushing them with a potato masher to create smaller pieces. Add onions, Worcestershire sauce, oregano, minced garlic, catsup and cooked macaroni. Add catsup or tomato sauce as needed to provide a semi-thick sauce. Cover skillet and simmer for 30 minutes to mix flavors.
Andrea Canada, advertising representative
Jalapeno rice
Serves 6-8
1 cup uncooked rice
2 cups sour cream (do not use fat free)
2 cups cheddar cheese, grated
1/4 cup (approximately) jalapeno peppers (in jar), sliced, drained, or 2 cans diced green chilies
Garlic salt to taste
Cook rice as package directs. Add sour cream and garlic salt, mixing well. Add sliced jalapenos or green chilies. (If using whole peppers, use 3-6 and slice; if using ready-sliced use 1/4-1/2 cup. Jalapenos are hotter than the green chilies.) Stir peppers into rice mixture. Pour 1/2 rice mixture into flat baking dish. Top with 1/2 of grated cheese. Add remaining rice mixture, topping with remaining grated cheese. (I usually mix the grated cheese into entire rice mixture, reserving some for the top, and then bake.) Bake at 350 degrees until cheese is melted and casserole is heated, about 45 minutes.
Chris Elston, associate publisher/sales and marketing
Grape salad
Serves 15-20
3 pounds seedless grapes, red or green or both
Mix together:
8 ounces cream cheese
8 ounces sour cream
1 teaspoon vanilla
1/2 cup sugar
Combine well and mix into the grapes; spread in a 9-by-13-inch dish. Top with
1/3 cup brown sugar, sprinkle over salad and top with 3/4 cup to 1 cup chopped pecans.
Susie Miller, marketing manager
Party potatoes
2 pounds frozen hash browns, thawed
1/4 cup butter
1/4 cup diced onions
1 8-ounce package shredded cheddar cheese
16 ounces sour cream
1 can cream of mushroom soup
Salt and pepper
Mix all ingredients together and put in 9-by-13-inch pan. Bake at 350 degrees for 45 minutes. Crush 2 cups cornflakes and combine with 2 tablespoons softened butter and sprinkle on top. Bake another 10 minutes.
Steve Hopkins, advertising representative
Chicken Rotel spaghetti
Serves 12
3 large boneless, skinless chicken breasts
1 carrot
1 stick of celery
3 bay leaves
For spaghetti:
1 16-ounce package of angel hair spaghetti
1 large bell pepper, chopped
1 large onion, chopped
½ cup chopped celery
1 can of Rotel tomatoes, mild
1 tablespoon Worcestershire sauce
1 pound Velveeta cheese, cut into small pieces
1 can of tiny English peas, drained
Boil chicken breasts in enough water to cover each piece. Add carrot, celery and bay leaves to water to flavor chicken. When done, lift out chicken to cut into small chunks; lift out celery, carrot and bay leaves; and save water for cooking 1 16-ounce package of angel hair spaghetti. Add more water if necessary, or drain off some if too juicy.
Sauté the peppers, onion and celery in one stick of margarine and then add to the spaghetti followed by Rotel tomatoes, Worcestershire sauce and tiny English peas. While still warm, add cheese to melt. Add chicken last. If any liquid is needed, add chicken broth. Cook at 350 degrees for 30 minutes in 9-by-13-inch pan or larger, if necessary.
Jodie Johnson, receptionist
Spinach souffle (or spinach with sour cream)
Serves 4
1 package frozen chopped spinach
1 tablespoon finely chopped onion
2 eggs
1/2 cup sour cream
1 cup grated Parmesan cheese
1 tablespoon flour
2 tablespoons butter (or margarine)
Salt and pepper to taste
(Double for 8-10 servings; if doubled, use 1 1/2 cups Parmesan cheese and bake longer.)
Cook frozen spinach in small amount of water with onion until thawed. Beat eggs and mix rest of ingredients with spinach and onions. Bake in greased casserole for 25 to 30 minutes in 350-degree oven or until center is set. Do not overcook, as it will separate.
