Share Your Potluck Tips: What's Your Go-To Dish?

Keto Cole Slaw
(original recipe from Jill Moody at Just A Pinch Recipes)

Ingredients

12 oz bag coleslaw blend (or shred your own; about half a large head of cabbage)
1/2 c real mayonnaise (no sugars; not "salad dressing")
1 1/2 Tbsp apple cider vinegar
1 tsp ground black pepper
1/2 tsp ground sea salt/kosher salt
1/2 tsp celery seed
1/2 tsp stevia or other sweetener
1/4 c chopped spring onion (optional)

Directions

1. Whisk mayonnaise, apple cider vinegar, pepper, salt, celery seed and sweetener in a large mixing bowl.
2. Add half of the cabbage mix, fold until all cabbage looks soaked.
3. Add the other half of the cabbage mix and the onions if you opted for them. Fold again until all cabbage has been gently moistened (It may look dry, but it won't be).
4. Refrigerate and stir it again in two hours. Then let it refrigerate for a minimum of 12 hours. Serve cold.

Never fails and rarely comes back as leftovers. It's a nice not-sweet alternative to the rich foods often served at potlucks.

Wooleybooger said:

A box kit? The only Velveeta product I see around here is their process cheese.

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Displayed near the Hamburger Helper and box mac and cheese. I wait for them to go on sale 3/$9. If I don't have some flank or sirloin sitting around, I might buy a package of this meat:

Occasionally I add mushrooms if I know I have a crowd that likes them. That is one of my other popular dishes: stuffed mushrooms. But I essentially follow a recipe that Cowboy Kent Rollins put out a few years ago: basically breakfast sausage, some peppers, and cheese to comprise the stuffing. One of my closest colleagues used to tell me, "I'll pay for the ingredients if you make a double batch of those mushrooms." And off to Harris Teeter I would go so I could get the good mushrooms.

My shrimp and grits recipe as it appeared in the church cookbook:

1 Cup grits
1 Lbs shrimp, peeled and deveined (smaller is better)
2 Cups cheese (something that melts well)
4 Tbsp unsalted butter
2 Anaheim, Poblano, or Hungarian Wax Peppers chopped
½ of an onion chopped
4-5 strips of bacon
Salt
Pepper
Garlic Salt
Paprika
Seafood Seasoning

1. Chop your bacon. Then fry it in a skillet.

2. Put 4 cups of water in a sauce pot. Salt the water (¼ tsp.)

3. Spoon your bacon out of the skillet and set aside. Do not drain the skillet.

4. Add your peppers and onions to the grease in the skillet. Salt and pepper and sweat them down.

5. As your vegetables are cooking, bring your water to a boil. Add the Cup of grits and a ¼ teaspoon of garlic salt.

6. Spoon your vegetables out of the skillet and add them and the bacon to the grits. Do not drain the skillet.

7. Add 1 Tbsp of butter to the grease in the skillet. Then add the shrimp. Season with ½ tsp Garlic Salt and Seafood seasoning to taste. Saute.

8. As your grits are boiling down, add the other 3 Tbsp of butter one at a time. Stir frequently. Also add ½ tsp of pepper and ½ tsp of Paprika.

9. You want the grits to be thickening and the shrimp coming done at about the same time.

10. Empty the contents of the skillet, grease and all, into the pot of grits.

11. Add the cheese a handful at a time and stir moderately until melted. Do this until all the cheese is incorporated. Supper's ready!

Yields several servings.