The JOTW Virtual Potluck update for 29 August

The JOTW Virtual Potluck update for 29 August

Don’t forget to check out the other offerings posted on Aug. 25 and 27, at

*** From Sayer Darling:

NED! This is so great to receive right before a 3-day weekend. It prompts the imagination. Thank you…for sharing. Have a great holiday.

Sayre Darling

*** From Ann Woolman:

Greetings Ned!

Looks like there is a need for lots of deviled eggs. My specialty, so I'll start boiling and peeling. I'll make two batches: one for the fitness folks and one for the traditionalists.

For the health conscious, I'll use organic eggs, and will replace mayo with organic hummus, and include organic white vinegar and Annie's Organic Dijon Mustard. My traditional recipe: light mayo, yellow mustard and white vinegar. All topped with a dusting of paprika, of course.

Looks like we'll have a really good turn out this year. Unless anyone wants to loan me a few extra Tupperware deviled egg carriers, I'll run out to The Party Store to buy some deviled egg trays. (I usually don't make so many eggs at once.)

As always, thanks for dealing with the logistics! So glad we're so conveniently meeting in the Pacific Northwest this year. Thanks!

Warm regards,

Ann Woolman

Strategist in PR

Puget Sound, Washington

*** From Beth King, APR:

Here’s my recipe for the cookout:

Sour Cream Pound Cake:

3 cups sugar

2 sticks butter

1/2 cup butter Crisco

8 oz sour cream

5 eggs

1 tsp baking powder

dash of salt

3 cups all-purpose flour

1/2 cup milk

2 tsp vanilla extract

Mix sugar, butter, and Crisco together until smooth. Mix in other ingredients one at a time until well blended. Bake in a well greased bundt pan for 1.5 hours at 350 degrees. Check cake occasionally, may require less baking time. Do not preheat oven.

Chocolate glaze:

1.5 cups mini semisweet chocolate chips

1/4 cup butter or margarine

1/4 cup light corn syrup

In microwave, heat chocolate chips and butter on high at 30 second intervals, stirring occasionally, until melted. Stir in corn syrup. Pour over cake; let stand until set, about 30 minutes.


*** From Uma Thangaraj:

What's this? I check my hotmail box for the first time in godknowshowlong and you are having a potluck without me?

*** From Connie Mayse:

I can hold back no longer. I will bring the lemonade with a kick – hard lemonade, or, as my friend Michael calls it, Hillbilly Lemonade.

Connie's All-Purpose Hard Lemonade

Find a 1-gallon wide-mouth jar with a lid – maybe a big ol' pickle jar, but wash it real good. Cut a bag o' lemons (about 6-8) in half (the lemons, not the bag), and drop them into the jar – give 'em a squeeze as they go in to release some of the juice. Add a cup of sugar or the equivalent Splenda. Fill the jar with ice, then pour in one 750-ml bottle of vodka.

Seal the lid, wrap a towel around the jar, then lay the jar on its side and roll it around. This could be a party game. When the ingredients are mixed real good, some of the ice has melted and the towel freezes to the jar (if your jar is made of glass) or when you can't wait anymore, pour over ice in a glass rimmed with sugar (or not). Save some for me. cj

Connie J. Mayse

*** From Donna Childress:

Thanks, Ned and Jack. This sounds great!

I'll bring my grandma's blackberry roll:

1 cup white flour

1 cup whole wheat flour

1/2 teaspoon salt

1 Tablespoon baking powder

1/4 cup shortening (that mysterious Earth Balance stuff works too, but you may need to add a little more)

3/4 cup milk

3 cups blackberries

1/3 cup plus 1 tablespoon sugar (coarse raw sugar is yummy with this)

Vanilla ice cream, or milk

Wash and drain blackberries, cover with 1/3 cup sugar and set aside.

Sift together flour, salt and baking powder. Cut shortening into mixture until it resembles coarse meal. Make well in center of flour mixture and add milk. Mix with fork until all flour disappears. Turn dough out onto lightly floured cloth. Roll out. Pour blackberries on top and roll up like a jelly roll, leaving a one-inch margin without blackberries on all sides. Sprinkle extra sugar on top. Put into loaf pan and bake at 350 degrees F. for one hour. Serve warm with vanilla ice cream–or do what my dad does and pour milk over it.

Jack, if I can find it along the way, I'll also bring more 1554 for your cooler–awesome stuff we can't get out East!

Donna Childress

Donna Childress

Writing & Web Strategy

*** From Kathy McHale:

Oh, good — dogs are welcome! I'll bring Duchess, the world's most laid back Jack Russell terrier. She will make sure the picnic site is free of rodents, organize doggy races and be grateful for every dropped morsel of food. Her friend Ranger, shown in the picture here, is unfortunately committed elsewhere and won't be able to join us.

Kathy McHale

(The photo is posted.)

*** From Jim Parsons:

Hmmm, with so many dogs attending, I'd better leave the cat at home. He doesn't travel well to begin with, and it might prove a bit embarrassing to cause a ruckus among the canines. (At 18+ pounds, he could send more than a few back with their tails between their legs.)


*** From Carole R. Spodobalski:

Just read about the potluck today, which is serendipitous because I organized a Sales & Marketing Summer Block Party for today at our Company. Everyone in the Sales, Mktg, and Marcom depts (and the senior execs of the company) is bringing something. The culinary challenged are bringing beverages, utensils, Philly soft pretzels, and paper goods. We've already set up the café in preparation for our “Block Party” lunch. The café's refrigerators are packed with food to share and there is a homemade lasagne baking in the café oven.

My contribution today and for the JOTW Virtual Potluck is a Provençal salad that I made last night. I didn't use a recipe but it was inspired by a photo in one of the Barefoot Contessa cookbooks.

Ingredients include:

— small red potatoes (steamed them)

— haricots verts (also steamed)

— tuna (grilled)

— capers

— red onions (thinly sliced on a mandoline that still scares the bejeebers out of me each time I use it)

=0 A– sliced grape tomatoes

— homemade vinaigrette


Carole R. Spodobalski

*** From Linda Leong:

I'm not a big fan of baked beans, but this is a dish I really do like. Can't remember where I got it; maybe on the can of beans. I think it will be a hit at the virtual potluck and, since no one has ever confused me with a gourmet cook, it is incredibly easy to fix:

Here are the ingredients: large can of Bush's Boston baked beans, can of corn (or a cup or so of frozen corn), can of diced tomatoes (the kind with oregano and other spices is best), small red onion (diced), red or green peppers (I get the frozen kind that are already cut, and use about 3/4 cup or so), 4 or 5 slices of bacon. Saute the peppers & onion and fry up the bacon. Crumble the bacon. Open the cans of beans, corn and tomatoes. Drain the corn. Put all the ingredients in a casserole and bake at 350 for 30 minutes or thereabout.

Now does anyone have a good pasta salad recipe they'll be bringing?

Linda Leong

*** The Job of the Week newsletter and are a service of

The Job of the Week Network LLC. Ned Lundquist, ABC, is editor and


To subscribe for free, send a blank email to

The submit a job to share with the JOTW network, send to Listing a job in the weekly newsletter is free.

Edward Lundquist, ABC

Editor and Publisher

Job of the Week

7813 Richfield Road

Springfield, VA 22153

Home office phone: (703) 455-7661

1 Comment to "The JOTW Virtual Potluck update for 29 August"

  1. Anonymous's Gravatar Anonymous
    August 30, 2008 - 1:20 am | Permalink

    Curried Chicken Salad
    Serves 6 as main course
    4 whole chicken breasts
    1 tsp. salt
    2 tomatoes, diced
    2 unpeeled cucumbers, thinly sliced
    ½ cup salad or olive oil
    ¼ cup cider vinegar
    2 tsp. salt
    ½ tsp. pepper
    1 tsp. curry powder
    In a pan, cover the chicken breasts with water, adding 1 tsp. salt. Bring to a boil, then lower heat and simmer for ½ hr. Cool. Take out the chicken, get rid of bones and skin. Cut the meat into small chunks and mix with the tomatoes and cucumbers.
    In a separate bowl, mix everything else and beat with whisk until think. Pour the mixture over the chicken mixture and stir. Cover and keep in refrigerator until needed. Take out about 45 mins. or more before serving so it almost reaches room temp. again. Stir before serving to redistribute the sauce.
    Note: Because of the vinegar, this dish doesn’t have to stay chilled while out at a picnic. Best made the night before, as then the sauce has time to draw some tomato and cucumber flavor into the mixture.
    Variation for easier prep:
    I use Plum tomatoes because they are frequently in better shape at the store. I also use about 6 of them, diced.
    I also use Perdue or Tyson pre-cooked ‘original roasted’ chicken breast meat – 2 packages [approx. 20 oz. total]. Saves the cooking and de-boning time.
    I've used this salad almost year round for about 20 years and everyone who tries it loves it. Enjoy!!!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.