Potluck Party? Please Pass the . . . .

Unless you're a hermit, you've been invited to a potluck.  From high school Spanish class, to my days of monastery hopping, to gatherings of family and friends, Superbowl parties and office birthday parties where we celebrate everybody's birthday for the entire month, the act of the communal meal and contribution to its success is older than human beings.  Indeed, Bonobo Chimps, perhaps our closest genetic relatives on the evolutionary tree, exchange and share food in much the same ways as we do.  Breaking bread together is an act of charity, love, friendship, community, and even a means of getting a date. 

Originally, the pot luck was a community event wherein guests would bring a contribution to a common soup or stew pot.  The Smiths would bring a chicken, the Rodgers would bring carrots, etc.  No one knew what the final meal would yield, hence the luck factor.  The ideal image of communism, each farmer of the community would contribute what they grew or raised, and all who shared would enjoy.  (The precursor to Thanksgiving?  It sure sounds like it!)  The brilliant children's folktale Stone Soup celebrates these ideals. 

Unfortunately, the potluck is now one more casualty of our self-imposed harried lifestyle.  Instead of Three Bean Casserole, or your mom's recipe for Stained Glass Dessert, we go to the supermarket and buy a platter of vegetable crudites or worse, chips and dip.  We don't really give it our all.  (Has the spark left us?  Don't you love me anymore?) 

Maybe because of the same hustle in our lives, potluck etiquette leaves something to be desired, as well.  This is one of the parties for which you should be on time.  Arrive too late and some guests will have eaten, overloading on appetizers and not getting your Chicken Kiev.  Also, good communication is key.  As the host of the party, do not micro-manage what your guests should bring.  Rather, allow your guests' creativity to shine.  As a guest, take advantage!  Be aware of any thematic elements which may be available.  For example, yesterday was the Kentucky Derby, but the after race party celebrated our friend's post-double mastectomy breast reconstruction.  With the clearance of her husband, we made and brought "A-cup Cakes."  The laughter broke the ice for a number of guests who otherwise may have been uncomfortable to discuss such a sensitive topic. 

So today's challenge is simple and elegant: a handful recipes that will make you proud and dazzle the hosts.  A new take on something retro.  Bonus points for quick production.  We don't have to be gourmet, but we should make it look like we care.


Moroccan Carrot Salad, or Fistful of Salad

Dipped Strawberries Redeux
Instead of dipping strawberries in chocolate (which needs to melted, and later cleaned up), dip them into sour cream, then roll them in brown or maple sugar.  Chill or serve immediately.

Chicken Enchilada Casserole
3-4 large boneless, skinless Chicken Breasts
2 16oz cans Cream of Celery Soup
1 16oz can of Hatch Green Chilies, diced (or you can substitute crushed), as hot as you like
18 soft-taco-size tortillas (corn or flour, to taste)
1/2 pound grated Cheese (Cheddar, or Cheddar and Jack)
Chicken Broth (if you boil your own chicken breasts, that'll be good enough)

Boil the chicken breasts for 20 minutes at a high simmer in just enough water to cover them.  Remove from the water and let cool.  Reserve the broth for later use. 

Preheat oven to 375 degrees.  In another pot heat the contents from all 3 cans until bubbly.  Shred the cheese(s).  When the chicken is cool enough to handle, shred it.

In a 9"x13" greased casserole dish, lay down 6 tortillas, overlapping slightly.  Cover with 1/2 each of the chicken, cheese and soup mixture.  Layer another 6 tortillas and repeat, reserving a little bit of the cheese and soup mixture.  Add the remaining tortilla in a layer and cover with the little bit of soup and cheese.  Ladle on enough broth to moisten the tortillas on top and soak in a little. 

Bake for 30-35 minutes or until bubbly everywhere and cheese at the center of the top is bubbling/turning crispy (depending on how much moisture is in the casserole).

Let cool for 15 minutes and serve.  (Don't let stand at room temperature all day long.  This is a great breeding ground for little beasties that love to wreak havoc on your gastro-intestinal tract.)