Welcome to the FINAL week of the Frugal Food Series. Yes, believe it or not 8 weeks have sped by. We’ve covered a lot of ground in the last 7 weeks: eggs, tuna, beans , ground meat, chicken, Pasta/Potatoes/Grains and desserts and snacks.
We are wrapping up the series this week with potluck favorites. Let’s face it-we all occasionally (or some of us more than occasionally) have “bring a dish to pass” type events we attend. It could be a potluck supper at our place of worship, a family get together or a party with friends. What inexpensive dishes do you turn to when someone says “Why don’t you bring something”?
Personally my favorites are a veggie platter from the garden (in season of course), Homemade Caramel Corn, Crunchy Asian Chicken Salad or a big pan of brownies (made from the inexpensive Aldi’s box brand-folks LOVE those).
Photo by Marshall Astor
So got a favorite potluck take along? Link it up below! I can’t wait to see what you all contribute. Maybe I’ll find a new favorite too!
Remember, you will always be able to find the all of the Frugal Food Series links at the Frugal Food Series Index!
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I am not a frequent enough visitor to connect all the dots on how best to respond to this call for pot luck favorites…but here’s mine:
Scalloped Corn and Tomatoes, from Southern Food at about.com
http://southernfood.about.com/od/cornrecipes/r/bln248.htm?p=1
Ingredients:
* 2 cans diced tomatoes, drained (15oz)
* 1 can whole kernel corn, drained (15oz)
* 1 can cream-style corn, (15oz)
* 2 eggs, beaten
* 1/4 cup flour
* 1 tablespoon sugar
* 1 teaspoon pepper
* 1 onion, finely chopped
* 1/2 teaspoon garlic powder
* 1/3 cup butter or margarine
* 2 cups soft bread crumbs
* 1/2 cup Parmesan cheese, grated
Preparation:Preheat oven to 350 degrees. Spray a 2-quart casserole with nonstick cooking spray. Stir together tomatoes, corn, cream-style corn, eggs, flour, sugar, and pepper. Pour into casserole. In a skillet over medium heat, melt butter; saute onion until soft. Combine with the garlic powder, bread crumbs, and Parmesan cheese; sprinkle over the top of the casserole. Bake for 50 to 60 minutes.
Serves 8.