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Potluck dishes to impress

By ELLEN FOLKMAN
Published April 19, 2006

Generally speaking: There are lots of good things about The Gourmet Potluck cookbook. Most importantly, you'll impress family and friends with the dishes and your potluck dish will certainly be remembered. Each recipe offers a preparation time line and suggests what serving pieces will be needed and whether you will need on-site reheating or refrigeration.

Sample recipes: Calico Bean Bake; Pasta With Two Pestos; Green Onion and Spinach Frittata; Rolled Stuffed Turkey Breast With Prosciutto and Provolone; Moroccan Chicken With Dried Fruit and Olives; Zucchini and Olive Enchiladas; and Oven-Fried Vegetables With Margarita Dipping Sauce.

For: Those who entertain a lot or attend potlucks or church suppers that require a covered dish. The fewest number of servings any recipe makes is eight, and some serve 16 or more. Personal chefs and caterers may find something new here, too.

Degree of Difficulty: This cookbook is all over the map. The techniques are relatively easy, although some recipes require a good deal of preparation. Lots of fresh, seasonal ingredients are used in the recipes, so there is a lot of chopping, dicing and more.

Full of flavor: Lots of cuisines are represented, including Cajun, Creole, Mexican and Moroccan, among others. Plus, there are recipes with various sauces. Try cassis sauce, Creole mustard sauce and jalapeno plum sauce, to name a few.

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TITLE: The 5:30 Challenge: 5 Ingredients, 30 Minutes, Dinner on the Table by Jeanne Besser and Susan Puckett (Simon & Schuster, $13; 178 pages).

Generally speaking: This cookbook is based on an Atlanta Journal-Constitution column called The 5:30 Challenge. Each recipe has a maximum of five ingredients, not including salt and pepper, and can be prepared in 30 minutes.

Sample recipes: Midweek Madness Chili; Tropical Chicken Salad With Mango and Macadamia Nuts; Pork Tenderloin With Caramelized Pears; Thai-style Grilled Beef With Vidalia Onions and Peanut Dipping Sauce; and Chocolate Peanut Butter Swirl Rice Krispie Bars.

For: Busy people who want a home-cooked meal, including families with lots of evening activities and retirees who don't want to spend a lot of time in the kitchen. Some recipes are suitable for a nice weekend lunch or picnic.

Ready, Set, GO! The authors help you create a "challenge''-ready kitchen. They share tips for decluttering shelves and provide lists of equipment and pantry staples that will save time.

Worth Reading: The summary at the beginning of each recipe. Suggestions are made for side dishes and more. Also, at the end of each recipe is "Make It Personal.'' This tip gives ideas for everything from substitutions to using a different technique to prepare the recipe. Each recipe has nutritional information for those on special diets.

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TITLE: Sleep on It by Carol Gordon (Hyperion, $13.95; 290 pages).

Generally speaking: Sleep On It shows you how to prepare delicious meals the night before that you can pop in the oven the next day. The concept is a good one, but to get started you'd need to make two meals in one evening. There are recipes for just about everything, including breakfast and desserts.

For: Ultra-organized people with large groups to feed. These recipes have been compiled from various bed and breakfasts and can serve up to 20 people.

Sample recipes: Grandma's Meatloaf; Special Occasion Cheese Blintz Casserole; Seafood Brunch Strata; Cranberry Nut Breakfast Rolls; Cinnamon Crunch Coffee Cake; Teriyaki Roast Tenderloin; Baked Barbecued Beef Brisket; and Pumpkin Pie Pudding.

Skill level: Sleep on It is great for any skill level. Directions are concise and easy to read, and there are no unusual or hard-to-find ingredients.

Ellen Folkman's cookbook review column appears monthly in the Taste section.

[Last modified April 19, 2006, 07:03:45]