Last-minute potluck meals

October 23, 1991|By Rose Dosti | Rose Dosti,Los Angeles Times

Sometimes potluck parties are organized at the last minute. But instead of picking up a bucket of chicken on the way, cook something quick or "doctor up" food you have picked up from the supermarket.

Easy Cassoulet

2 tablespoons olive oil

1 cup chopped onion

1 carrot, peeled and diced

1 stalk celery, diced

1 clove garlic, minced

8 chicken drumsticks

1/4 cup tomato paste

1/2 cup white or red wine

1 cup broth or water, about

2 (1-pound) cans white beans

Salt, pepper

Dash paprika

1 bay leaf

1 teaspoon dried oregano

4 smoked sausage links, halved

Heat olive oil in Dutch oven. Add onion, carrot, celery and garlic and saute until onion is tender. Add chicken drumsticks and saute until browned. Add tomato paste and cook, stirring, two minutes to blend flavors. Add wine and cook until almost evaporated. Add broth and bring to boil. Add beans. Season with salt and pepper. Add paprika, bay leaf and oregano. Bring to simmer.

Add sausage links. Mix carefully. Cover and bake at 350 degrees 30 to 40 minutes. Serves six to eight.

Chicken Divan

2 (1 1/2 -pound) roasted chickens

2 packages frozen broccoli

1 (8-ounce) can hollandaise sauce

1/2 cup whipping cream, whipped

3 tablespoons dry Sherry

1 teaspoon Worcestershire sauce

Salt, pepper

1 cup grated Parmesan cheese

Remove skins from chickens. Cut breast and leg meat into thin slices. Arrange broccoli in deep heat-proof casserole. Top with sliced chicken. Blend together hollandaise, whipped cream, Sherry and Worcestershire. Season with salt and pepper. Pour over casserole. Sprinkle with cheese.

Bake at 350 degrees 20 to 30 minutes or until heated through and top is slightly browned. Serves six.

Rum Pudding

2 (8-ounce) package vanilla pudding mix

1 cup whipping cream

1/4 cup rum

2 tablespoons finely minced crystallized ginger

Prepare pudding mix according to package directions. Whip cream to soft peaks. Add rum and whip until stiff. Fold in whipped cream mixture and ginger into vanilla pudding. Spoon into dessert bowls. Serves 10.

Red Roe Dip

2 cups sour cream

1 cup salmon roe

2 tablespoons chopped fresh dill

Blend together sour cream, salmon roe and dill. Chill. Use as dip for fresh raw vegetables or crackers, or as topping for grilled or fried fish. Makes three cups.

Biscuit Bruschetta

1/4 cup butter

2 cloves garlic, minced, or 1 teaspoon garlic powder

1/4 teaspoon paprika

2 (7.5-ounce) package refrigerator biscuits

Melt butter with garlic and paprika. Place biscuits on baking sheet and brush each biscuit with butter mixture. Bake as directed on package, or until biscuits are formed. Makes 20.

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