Cooking & Baking
Related: About this forumIdeas for something to bring to a summer potluck picnic?
Location will be outdoors in a park with a pavilion and there will be access to electricity.
I need something that can sit outside in the heat for several hours or that can be kept warm in a crockpot.

madaboutharry
(41,911 posts)
Diamond_Dog
(37,118 posts)You would need tortilla chips for dipping?
madaboutharry
(41,911 posts)They are part of every recipe and there are a ton of recipes online.
Warpy
(113,436 posts)One block of government cheese or one pound of Velveeta, cut into cubes. Dump in some R-tel Original diced tomato and green chile. One can for wimps, 3 cans for spicy. Keep crock pot on low. It'll be mostly gone by the end of the day, served with tortilla chips.
woodsprite
(12,437 posts)It’s made with thinly sliced cucumbers, thinly sliced onions, dill, black pepper. The dressing is made from vinegar, water, and sugar to taste.
snowybirdie
(6,115 posts)one jogged my childhood memories. Wonderful and my dad made it! He was way ahead of his time.
Diamond_Dog
(37,118 posts)Blue Owl
(56,315 posts)Something like this (there are many more variations):
https://www.ambitiouskitchen.com/best-healthy-coleslaw-ever-no-mayo/
Diamond_Dog
(37,118 posts)I love coleslaw. 🙂
hlthe2b
(109,913 posts)is refreshing (especially with a heavy hand on the fresh mint leaves) and pretty impermeable to the heat and it goes well with the usual outdoor standard burgers, hotdogs, and other potluck dishes.
Pretty standard recipes, but finely dicing the veggies (with the bulgar wheat) is important and like this recipe, I too like to add a little cucumber (cukes).
https://www.themediterraneandish.com/tabouli-salad/
That you have electricity gives you more choices, but damn, in this heat, anything with mayo, icing, or that is readily wilted might be too much.
Diamond_Dog
(37,118 posts)GenXer47
(1,204 posts)Diamond_Dog
(37,118 posts)Retrograde
(11,112 posts)I make them occasionally, along with cold cucumber soup and cold fruit soups. Soups may be a challenge for a picnic, though, since you'd need bowls and spoons as well.
Scrivener7
(55,794 posts)feta, a little bit of apple cider vinegar. Delicious, easy, and will stand up to the heat for a few hours.
Diamond_Dog
(37,118 posts)I love orzo salad. 👍
Scrivener7
(55,794 posts)ratchiweenie
(8,104 posts)Good hot or cold and fill the big eaters up.
Diamond_Dog
(37,118 posts)You can’t go wrong with either of those dishes.
Tetrachloride
(8,729 posts)Diamond_Dog
(37,118 posts)How do you make it?
Tetrachloride
(8,729 posts)drink it in summer time
no caffeine
has gluten
https://www.healthline.com/nutrition/barley-tea-nutrition-benefits-and-side-effects
packets in Asian markets
sugar optional
milk optional
hot or cold
Diamond_Dog
(37,118 posts)
Tetrachloride
(8,729 posts)LakeArenal
(29,941 posts)Slice of ham with potato salad rolled into it. Cut in half use a tooth pick. They go fast so .
Sloppy joes are my favorite cock pot delights.
Also brats and dogs keep nice in a crockpot.
Also hot dog buns keep warm in a crock pot.
Diamond_Dog
(37,118 posts)I fed my kids sloppy joes many nights when they were growing up. I never thought of hot dogs but that’s a great idea too.
Ham rolled around potato salad. Boy does that sound good.
sprinkleeninow
(21,013 posts)Diamond_Dog
(37,118 posts)sprinkleeninow
(21,013 posts)small dice red onion, coarsely grated carrot for extra color, oil and vinegar dressing (I'm quite fond of rice wine vinegar), sugar, salt, pepper, paprika. If it could remain refrigerated until serving, I'd usually dress it with a buttermilk dressing. But an oil/vinegar one is safer if left out until serving.
Enjoy! 🩷🤍🩵
ret5hd
(21,424 posts)Diamond_Dog
(37,118 posts)I have a recipe for a white sangria that’s perfect for summer.
woodsprite
(12,437 posts)Diced celery, onion, red and green bell peppers, minced jalapeño to taste, 1 can each of black beans and black eyed peas (drained and rinsed), and a can of Nibblets corn. The dressing is red wine vinegar, olive oil, Dijon mustard, pepper/salt, and a few drops of liquid smoke. For the dressing, I usually start with a 1/3 c. Olive oil, 3 T vinegar and 2 T Dijon. I work from there going by taste and I have enough that it can puddle about and 3/4” deep in the bottom of the container.
This is great used as a salad or as a dip for tortilla chips.
Diamond_Dog
(37,118 posts)I like cooking”to taste” too, I hardly ever follow a recipe directly. 🙂
Sanity Claws
(22,192 posts)I made one for a summer picnic and it was a big hit. I don't recall the exact recipe I used but there are several on line. E.g. https://www.delish.com/cooking/recipe-ideas/recipes/a5739/watermelon-salad-feta-mint-recipe/
Diamond_Dog
(37,118 posts)I can’t get enough watermelon in the summer, it’s so refreshing 🙂
Phoenix61
(18,368 posts)Cheese tortellini, thawed frozen broccoli florets, diced zucchini, diced sweet peppers, sliced black olives, lots of zesty Italian dressing. Is light but hearty.
Diamond_Dog
(37,118 posts)I would have never thought to use cheese tortellini in pasta salad. 🙂
Phoenix61
(18,368 posts)but still a cold main dish.
vercetti2021
(10,445 posts)Literally can do no wrong with that classic dish!
Diamond_Dog
(37,118 posts)😋
Retrograde
(11,112 posts)a middle-eastern flatbread with your choice of additions - I use this recipe from the Guardian as my starting point. I'll be making it this weekend, without the asparagus, though. It's different, as well as vegan and gluten free - and it can be eaten at a range of temperatures.
Diamond_Dog
(37,118 posts)Kind of reminds me of an asparagus tart. Very cool.