Pot Luck with Friends

Every other month, a group of 40 of us get together at our house and we have a pot luck party. Every few pot lucks we need to have a predominately gluten free menu but for the one coming up this weekend, we aren't focusing on any specific food/allergen issues.
While I am aware that pot luck means everyone makes a dish and shares, those of you who know me, know I tend to go overboard. For every family coming, I make a dish and they bring a dish. So if 10 families come, I make 10 dishes and they bring 10 dishes. We end up eating leftovers the rest of the week, so its all good LOL

This pot lucks menu is:
Deep Fried Turkey by Evie and Ray.
Evie celebrated her birthday at the beginning of the month and I tried deep fried turkey for the first time. I'm officially an addict now and begged them to make another one for the pot luck. My only instructions were to provide a completely thawed 12 lb turkey on the day of the party.

Loaded Mashed Potatoes by Dani

4 heads garlic
10 pounds Idaho potatoes, peeled and quartered
Salt
3 teaspoons freshly ground black pepper
1 cup butter
1 (12-ounce) carton sour cream
1 (16-ounce) block sharp white Cheddar, grated
2 pounds cooked bacon, julienned
2 cups chopped scallions

Preheat oven to 350 degrees F.
Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside.
In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.
Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, garlic and sour cream. With a spatula stir in cheese, scallions, and bacon. Add more salt and pepper, if necessary. Serve immediately.

Baked Mac and Cheese by Val and Bob
6 cups elbow macaroni
6 eggs, beaten
6 cups evaporated milk
1 1/2 cup butter, melted
1 1/2 teaspoon cayenne pepper
8 cups grated sharp cheddar
3 cup bread crumbs
3 teaspoon paprika
1 cup grated Parmesan

Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.
In a large bowl, beat the eggs with the milk, 2/3 cup melted butter, the cayenne pepper, and a teaspoon of salt.
Put half the macaroni into a buttered 6-quart casserole and top with half the cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.
In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm. (I did not write this recipe and cannot guarantee the measurements)

Squash Tart by Dani

1 1/2 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 cup chopped onions
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
2 pounds summer squash (about 6 medium), sliced into thin rounds
2 pounds zucchini (about 6 medium), sliced into thin rounds
1 teaspoon finely chopped fresh thyme leaves
3 large eggs
1/4 cup heavy cream
1 cup crushed butter crackers
1/2 cup grated Parmesan cheese, optional

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.

My Pot Luck Cheats-
I must admit, when serving 40 people, I cheat a bit. I love love love Rhodes Rolls from the freezer. I pop the frozen rolls on a cookie sheets, let them rise a bit and pop them in the oven for hot fresh rolls.
I also make meatballs that get kudos for weeks. I buy a large bag of frozen meatballs and a can of Sweet and Savory Sauce from GFS Restaurant Supply Store. I put the meatballs in a large roasting pan (usually disposable) and pour the sauce over them. Bake for 35 minutes at 400 degrees and serve. I hate to admit this but... I have a friend who is a professional caterer. At her birthday party, I brought the cheat meatballs and served them alongside her professional menu. Her husband raved about my meatballs for weeks after hr party.
Veggie platter... simple, easy, and always a favorite. Its hard to mess this up. Cut up 5 different veggies, usually cucumbers, bell peppers, celery, broccoli and cherry tomatoes. In the center of your beautifully placed veggies, you would put a simple veggie dip. I tend to get a tad fancier and use a hollowed out red cabbage as my dip bowl. Inside I make a simple Spinach Veggie Dip.

1 large clove garlic
1/2 cup chopped scallions (white portion only)
1 (10-ounce) package frozen chopped spinach, thawed and drained well
1 cup sour cream
1/2 to 1 cup mayonnaise
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon Worcestershire sauce
1 dash hot pepper sauce or more to taste
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Paprika

In a blender or food processor, finely mince the garlic and scallions. Add the remaining ingredients, except paprika and blend until smooth. Taste and adjust the seasonings. Refrigerate for up to 2 days. Just before serving, hollow out red cabbage: Just before serving, spoon into hollowed cabbage. Sprinkle lightly with paprika. Serve at center of simple veggie platter.


I will be sure to post more of the wonderful dishes after the party.