You are here

Potluck Favorites

  • David Prince

    Corn Chowder

    Makes: 8 servings

    Prep: 20 minutes

    Cook: 35 minutes

    Shannon Schroeder

    First United Methodist Church

    Elmhurst, Illinois

    I brought this soup — one of our family's "go-to" recipes — to my church's Sleep Out Saturday in 2007. It was given to me in a homemade cookbook created by my sister-in-law's mother. I modified her version, creating more of a chowder, and I sometimes top it with extra crumbled bacon.

    Get the recipe here

  • David Prince

    Chicken Enchilada Casserole

    Makes: 10 servings

    Prep: 10 minutes

    Cook: 10 minutes

    Bake: at 350 degrees F. for 28 minutes

    Ann Boles

    Grace Presbyterian Church

    Plano, Texas

    This recipe is versatile enough for any potluck. It's easy to make (you can use a precooked rotisserie chicken) and can be adapted to trim some of the calories and fat — replace the sour cream and shredded cheese with reduced-fat varieties and sub in fat-free refried beans. It appeals to the locals' love of Tex-Mex flavors and also travels well.

    Get the recipe here

  • David Prince

    Strawberry Romaine Salad

    Makes: 12 servings

    Prep: 10 minutes

    Broil: 2 minutes

    Wendy Wilkey

    St. Paul's Episcopal Church

    Watertown, Wisconsin

    I received this recipe from my husband's cousin and have been making it for almost 10 years. I like it because it's inexpensive and quick to assemble. People often say this salad is so refreshing — perfect during strawberry season. Whether I bring it to a school meeting, church event, or even a summer picnic, there are never any leftovers.

    Get the recipe here

  • David Prince

    Cincinnati-Style 5-Way Chili

    Makes: 12 servings

    Prep: 15 minutes

    Cook: 2 hours, 20 minutes

    Refrigerate: overnight

    Elizabeth Seman

    Fourth Presbyterian Church

    Greenville, South Carolina

    When we lived in Cincinnati one of our favorite places to eat was Skyline Chili. They call this version 5-way because it's got chili, beans, noodles, onion, and cheese. Of course, there was nothing like that in the South, so when our church started having a chili cook-off to raise money for the senior mission trip, we combined several recipes to create our own version.

    Get the recipe here

  • David Prince

    Fire & Ice Shrimp

    Makes: 12 appetizer servings

    Prep: 40 minutes

    Cook: 4 minutes

    Refrigerate: overnight

    Diane Koss

    First Unitarian Universalist Society

    Burlington, Vermont

    Whether I bring it to a large event at the church or to one of the smaller gatherings at a parishioner's home, this dish is always the first to go. I especially like the refreshing combo of cold shrimp and spicy flavors for summertime get-togethers.

    Get the recipe here

  • David Prince

    Texas Sheet Cake

    Makes: 24 servings

    Prep: 10 minutes

    Bake at 375 degrees F. for 22 minutes

    Julie Miltenberger

    St. Lawrence Episcopal Church

    Libertyville, Illinois

    Growing up, we often used the orange-covered cookbook from my childhood church. This easy cake, originally by Ann Robinson, makes enough for a crowd and is also great for backyard barbecues or block parties.

    Originally published in the May 2009 issue of Family Circle magazine.

    Get the recipe here