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Wednesday, September 16, 2009

Picnics and Potlucks

In the last couple of weeks our family has been to a picnic and a potluck and I have gone to Bunco. These kinds of events can be challenging when you aren't eating gluten or dairy. Most comfort foods have one or both of those items in them. So what can you do? You can be creative!
Actually, I didn't have to be too creative. I found two new recipes and one old favorite that were completely gluten and dairy free and still would be great tasting to share with other people. I'll share them all with you, starting with what I took to our homeschool picnic.
Picnics mean yummy salads and rich desserts. I didn't bring a dessert (next time I will, thankfully some people brought fresh fruit) I took potato salad. I love potato salad! My recipes in the past have had Miracle Whip or sour cream in them. Definitely not on the menu now at our house! I was looking at a little "sampler" cook booklet from Better Homes and Gardens that I had sitting around the house and found a recipe that seemed simple, easy and gluten/dairy free. Of course, I changed it a bit because, well, that's what I do!

Creamy Dill Potato Salad
6 medium red potatoes (about 2 lbs.) 1 1/3 c. mayonnaise (gluten free, I used Best Foods)
1 c. sliced celery
4 hard-boiled eggs, coarsely chopped
2/3 c, thinly sliced green onion
1/4 c. sweet pickle relish (this is really to taste, I think I used about 1/2 c.)
2 t. celery seeds
2 t. dried dill weed
1 t. salt
1/2 t. paprika
Hard-boiled eggs wedges (optional)
celery leaves (optional)

Scrub potatoes. In a large saucepan cover potatoes with water. Bring to boil; boil for 10 min; reduce heat and simmer for 25- 30 min. or until tender. Drain; cool. Cut into bite size chunks after cooled.
In a large bowl combine the potatoes, celery, green onion and hard boiled eggs. In a separate bowl combine mayonnaise, sweet pickle relish, celery seeds, salt, paprika and dried dill weed; mix together thoroughly. Pour mayonnaise mixture over potatoes and toss gently until mixture completely coats potatoes. Cover and chill for at least 2 hrs. (overnight is better). If desired, garnish with egg wedges and celery leaves. Makes 12 servings.

For our potluck at church I made a couple of favorites, Three bean salad and coleslaw. I didn't have to change the Three bean salad one bit, but I had to find a new recipe for coleslaw as my "go to" recipe has sour cream in it. So, I tried a new recipe and immediately changed it and after it sat overnight, I decided it needed one more change. You are so lucky to be able to make this without all the trial and error.
Since this post is getting long, just click on the recipe name to get the recipe.
Three Bean Salad
BBQ Slaw

All these recipes did really well at the events. The only one that had any leftovers was the Three Bean Salad and that was because there were two of them at our potluck! I didn't mind, I like leftovers, especially Three Bean Salad.
I'll tell you what I took to Bunco in my next post. It will be a product review.
Happy Eating!
P.S. I know I don't have any pictures of the food up yet. I'm working on that. I just have to be quick about it before everyone gobbles the food up!

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