Southern Favorite Potluck Recipes

Intro By Cynthia Giles *Comm Comm

To me, summer means gathering with friends and family near the lake, river or a pool and enjoying the day. Yet, one thing I have learned since I moved to Columbia, is that no gathering is complete without a large spread of food to snack on all day. For those of us not born and raised in the South, there are a few dishes that if you choose to bring to the pot luck and get wrong, you may not get invited back. These dishes include favorites like Pimento cheese, Fried Green Tomatoes and Chicken Bog. For that reason, I took some time to find some simple recipes a non-native could make and not offend Southern tradition. (Especially important in a state where no one wins the debate of whether you put relish in your deviled eggs or not.) So here are my 4 favorite Southern Pot Luck Recipes you can try for your next lake side gathering.

*****All recipes where found on Southern Living and not original recipes by me! *****

Tomato, Cheddar And Bacon Pie

Ingredients
CRUST

2 1/4 cups self-rising soft-wheat flour (such as White Lily)
1 cup cold butter, cut up
8 cooked bacon slices, chopped
3/4 cup sour cream

FILLING

2 3/4 pounds assorted large tomatoes, divided
2 teaspoons kosher salt, divided
1 1/2 cups (6 oz.) freshly shredded extra-sharp Cheddar cheese
1/2 cup freshly shredded Parmigiano-Reggiano cheese
1/2 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons fresh dill sprigs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon apple cider vinegar
1 green onion, thinly sliced
2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons plain yellow cornmeal

Classic Succotash

Ingredients

  • 2 cups fresh lima beans
  • 1/2 small yellow onion
  • 4 fresh thyme sprigs
  • 1 garlic clove
  • 3 uncooked bacon slices
  • 1 medium-size sweet onion, chopped
  • 3 cups fresh corn kernels (about 6 ears)
  • 1 pt. cherry tomatoes, halved
  • 2 tablespoons unsalted butter
  • 1 tablespoon red wine vinegar
  • 1 1/2 tablespoons chopped fresh dill
  • 1 1/2 tablespoons chopped fresh chives

How to Make It

Step 1

Bring first 4 ingredients and water to cover to a boil in a saucepan over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until beans are tender. Drain beans, reserving 3/4 cup cooking liquid. Discard yellow onion, thyme, and garlic.

Step 2

Cook bacon in a large skillet over medium heat 7 minutes or until crisp, turning once. Remove bacon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels, and crumble.

Step 3

Sauté chopped sweet onion in hot drippings over medium-high heat 5 minutes. Stir in corn, and cook, stirring often, 6 minutes or until corn is tender. Stir in tomatoes, cooked lima beans, and 3/4 cup reserved cooking liquid; cook, stirring occasionally, 5 minutes. Stir in butter and next 3 ingredients. Season with salt and pepper. Sprinkle with crumbled bacon.

Cocktail Meatballs Recipe

Ingredients

  • 1 1/2 pounds pounds ground chuck
  • 1/4 cup seasoned breadcrumbs
  • 2 teaspoons prepared horseradish
  • 2 garlic cloves, crushed
  • 3/4 cup tomato juice
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 medium-size yellow onions, chopped (about 1 1/2 cups), divided
  • Vegetable cooking spray
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups beef broth
  • 1/2 cup dry red wine
  • 2 tablespoons light brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon fresh lemon juice
  • gingersnaps, crumbled (about 3 Tbsp.)
Cocktail Meatballs Recipe

How To Make It

Step 1

Preheat oven to 450°. Gently stir together ground chuck, next 6 ingredients, and 3/4 cup chopped onions. Shape into 1-inch balls; place in a lightly greased (with cooking spray) 9- x 13-inch baking dish. Bake 20 minutes. Remove from oven, and drain off excess fat.

Step 2

Heat butter in a large skillet over medium heat; add remaining onions, and sauté 4 to 6 minutes or until tender. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in beef broth, and cook, whisking constantly, until smooth. Stir in wine and next 4 ingredients. Reduce heat to low, and cook, stirring often, 15 minutes. Add meatballs, and simmer, stirring occasionally, 5 minutes.

Step 3

We tested with Swanson 100% Natural 50% Less Sodium Beef Broth.

Strawberry-Pretzel Icebox Pie Recipe
Ingredients
2 cups finely crushed pretzel sticks
3/4 cup butter, melted
1/4 cup firmly packed light brown sugar
2 cups sliced fresh strawberries
1 (14-oz.) can sweetened condensed milk
1/2 (8-oz.) package cream cheese, softened
4 tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package)
2 cups whipping cream, divided
1/3 cup granulated sugar