Tuesday, 16 October 2018

GUY FAWKES/HALLOWE'EN: GET AHEAD BY PLANNING AHEAD

HOW TO..DO POT LUCK AND OTHER FRUGAL ENTERTAINING

first posted 20/10/2015

Entertaining doesn't have to be expensive; planning and sharing cuts costs 

Potluck meals are perfect for modern times when money or time is limited.  

Potluck dining originated in 19th Century North America as a communal meal, often religiously based.  Everyone contributed at least one dish and all dishes were shared.  

 But the term 'potluck' was first used in 16th Century England and referred to what was given to unexpected guests -- whatever was in the pot, or the 'luck of the pot'.

Courtesy of Pinterest:  © Copyright Whoscomingtodinner.blogspot.com
 and licensed for reuse under this Creative Commons Licence

POTLUCK ENTERTAINING

The first and most important rule of Potluck entertaining is that one person, usually the host, is in charge. 
  • S/he works out how many starters, mains, sides, desserts and afters (cheese or chocolate) and/or drinks are needed. 
  • This avoids a table heaped with desserts but only one main course; it also caters for carnivores, vegetarian, vegans or any-food phobias.   
  • The I.C. (in charge person) is also responsible for contacting guests and assigning dishes.  If guests are numerous, the I.C. can assign other responsible people to contact guests.    

A few guidelines to make life easier:

  1. for every 6-8 people, one of each category of dish (scroll down for categories)
  2. hold back on assigning items like bread, cheese and desserts which can go to late invitees 
  3. the dishes should be home-made (with exceptions - scroll down).  Large casseroles and stews should be ready to serve - slow cookers are great for this.  Don't plan to cook the casserole in the host's oven without checking with the host first.  
  4. exceptions from home made: those who can't or won't cook but can afford, say, fresh pasta or a supermarket desert that singletons or families might not otherwise afford    
  5. the host usually provides an impressive main course and some booze
  6. all dishes are shared, buffet-style; guests take what they like - no rude remarks
  7. Don't forget:  coffee, tea, sugar & milk will be needed 
  8. ...and paper serviettes (most major supermarkets do 100 thin-weave for under £1; get two) and strong paper plates, plastic cutlery etc  
  9. to aid portion control, keep plates, bowls, cups small
  10. leftovers usually go to the host, although it is keeping with the spirit of things if the host provides small metal containers with waxed lids (avail most supermarkets for under £1) should any guest decide s/he can't live without more of any dish for tomorrow's breakfast or lunch
  11. if not using disposable plates or not in possession of a dishwasher, enlist a washing/cleaning up team 

SOME SUGGESTIONS FOR POT LUCK GATHERINGS
(See Recipes on Nav Bar - scroll up)

NUMBERS
For every 6-8 people:  1 starter
                                 1 main course
                                 1 salad
                                 1 side (opt)
                                 1 dessert

                                 2 French sticks or equiv
                                 Cheese (opt)
                                 Fresh fruit (opt)

STARTERS 

MAINS  

(DDD - denotes double duty dishes, good for carnivores and vegetarians)

Here are some frugal but deliciously worthwhile mains, nearly all of which can be prepared in advance:



  • Chilli Con Turkey
  • Southern Unfried Chicken
  • Tuna Casserole with Potato Chip Topping (Child-friendly)
  • Tuscan Chicken with Potato Carrot & Onion Melange
  • Turkey Meatloaf
    • Not as frugal as others but fabulous
  • Marvellously Meatless Moussaka 
  • Can't believe it's not beef vegetarian lasagne (vegan opt)

    • And some main course soups (all DDD):
    Beef & Dark Beer Stew is not exactly frugal but is spectacularly good and goes far.   

    SIDES

    (Salads are essential.  Luckily, they cost little and look terrific; they can be prepped in advance -- on the day, if poss -- wrapped tightly in cling film and served with dressing on the side)
    (Dressings (found in body of posts:

    Better made on the day: 

    Some cooking required:

    BREAD
      
       Bakery
    • French Sticks
    • Good wholemeal or sourdough bread
       Homemade Wheat-free Easy-Peasy Quickbreads (spelt flour)
    DESERTS

    (Questions & comments, pls email  b67goingon50@yahoo.co.uk 
    and say if they can be included in the blog)


    For more recipes and How To..scroll up to Nav Bar            .

    This information has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

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