The Potluck Club Cook Book
By Linda Evans Shepherd and Eva Marie Everson
Published by Revell
181 Pages

Back Cover: Potlucks make sharing good, home-cooked food with family and friends simple and easy. Start with a few (or a lot of) guests, bring delicious dishes to share, and mix with love. A proven recipe for success.

Linda Evans Shepherd and Eva Marie Everson, the popular authors of the Potluck Club books and veterans of countless potluck dinners, have gathered their favorite recipes. From salads to casseroles to slow- cooker delights, there’s something for everyone, even if you’re watching you waistline.

These great potluck ideas not only save you money, they also help you build memories to last a lifetime.

REVIEW: Wow! This is one fun and easy cook book. I had no idea there were so many potluck recipes available. I wasn’t able to try too many recipes before this review had to be posted but I did make Paul’s Favorite Chocolate Cherry Cake for my daughter’s birthday and everyone loved it. I was so surprised that it was easy to make and it looked elegant. Everyone raved about how good it tasted and at how moist it was.

The recipes in this book have easy instructions. I was excited to see that not everything in the ingredient list was made from scratch, for example the cherry cake used a box of fudge cake mix along with other easy-to-find ingredients. My husband is the major cook at my house, so to find the instructions easy to follow, and the meal to turn out so successful, it’s great plus in my book. This is a recipe book that I’ll keep going to over and over again to use, not just for Potluck situations, but for when it’s time for me to cook at home. Ha!

I found the stories written about potluck situations and recipes, fun and very interesting, since I didn’t grow up in the South. Here is a sneak peak, “Let me explain something right off: potlucks and the South are synonymous. I grew up experiencing “dinner on the grounds” at church, family reunions, and neighborhood gatherings…”

Revell provided these recipes for you to get a 'taste' of some of the good stuff you'll find inside this cookbook. Here’s the link to find out more about purchasing this cookbook. I know once you try them you’ll want to get the book.

Grandmother’s Coconut Chess Pie

2 eggs
1 Tbsp. flour (should be heaping)
1/8 tsp. salt
¼ Cup white sugar
¾ Cup white Karo syrup
1 tsp. vanilla
unbaked pie shell
¼ lb. butter
12-14 oz. coconut (can or bag)

Beat eggs well and set aside. In mixing bowl blend flour, salt, and sugar, then add eggs. Next add syrup and vanilla, beat until well mixed. Pour mixture into unbaked pie shell. Slice butter into thick slices and cover top of pie. Sprinkle coconut on top of pie and bake for about 1 hour in 300 degree oven or until firm and brown.
Serves 8

Linda: “I inherited this recipe from my Grandmother Evans. It’s one of the best pies I’ve ever tasted!” (Page 83)

Corn Pudding au Gratin

1 (15 oz) can creamed corn
2 Tbsp. flour
1 cup diced cheese
1/8 tsp. black pepper
2 Tbsp. margarine
2 eggs
1 cup milk
1 cup buttered bread crumbs

Preheat oven to 350 degrees. Combine corn, flour, cheese and pepper; mix well. Add melted margarine and well-beaten eggs. Warm milk and add to mixture. Pour into 1 ½ quart casserole pan that has been sprayed with cooking spray. Cook in oven until pudding begins to set, then sprinkle buttered bread crumbs over the top and reduce heat to 325 and bake until firm. If bread crumbs are not sufficiently brown when pudding is firm, turn to broil briefly. Cooking time is about 30 – 40 minutes.

Eva: “This recipe reheats nicely.” (Page 169)

Linda’s Chicken Tortilla Casserole

2 ½ Tbsp. chopped onions
¼ cup butter
3 Tbsp. flour
1 ½ cups milk
¾ cup chicken broth
1 tsp. salt
3 Tbsp. jalapeno peppers
1 ½ cups chopped canned tomatoes (stewed)
3 cups cubed chicken, cooked
½ cup shredded cheese
12 tortillas, cut into 1-inch strips

Sauté onions in butter, then add flour and cook until mixture is bubbly. Stir in milk and broth gradually. Stir in salt, peppers, and tomatoes.

In casserole dish, layer chicken, cheese, then strips of tortillas. Pour sauce over layers then sprinkle casserole with cheese.
Bake at 350 degrees for 30 minutes or until bubbly. Serve hot.
Serves 6-8.

Linda: “You can’t go wrong with this tasty dish. It’s a potluck crowd favorite.” (Page 130)

Linda and Eva have written another new book together-- READ MY REVIEW OF TASTE OF FAME (Fiction Book about the Catering Club) HERENora St.Laurent
Christian Fiction On-Line Magazine Columinst

1 comment:

  1. Being from the south and a Baptist to boot, I am constantly thrown into situations that need potluck food to be brought. This sounds like a great book for me!

    Gail Mundy