The custom of holding potluck or covered-dish suppers seems as American as the apple pie, but, in fact, it's done the world over. It makes sense as it saves on time and guarantees variety at the same time.
The rules that must be kept in mind for Christmas potluck cooking for the organizer of a covered dish supper are planning and assigning. Ask Sally to make her special turkey-and-stuffing casserole and Mary to bring the green bean and onion ring dish. But, in a year when pasta salads are trendy, limit those contributions preferring instead that nice bean salad you made for last year's church supper. The dish should be portable. It should taste good at room temperature.
Steak and Pepper Salad is a popular potluck dish made with steak, beans, peppers, sweet onions, and an easy balsamic dressing. Put olive oil in a large nonstick skillet over medium-high heat. Add peppers and cook, stirring, just until tender-crisp. Stir in onion until onion is browned and peppers are tender. Remove vegetables to a bowl and set aside. Sprinkle steak with the salt. In the same skillet, cook steak in olive oil on each side, or until done. Slice thinly. Add kidney beans to the drippings and cook until beans are warm; spoon steak and peppers and remove skillet. Combine the black pepper, vinegar, Worcestershire sauce, and sugar. Add some more olive oil to the mixture and blend. Place lettuce in a large salad bowl and top with the bean, steak, and pepper mixture. Drizzle the warm dressing over the salad.
Find out all about Christmas Potluck Cooking at Christmas Carnivals
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