Crowd Pleasing Pot Luck Supper Ideas

Chilli for a Pot Luck

Pot Luck suppers are a Canadian tradition, especially at the cottage, campground or even at your book club or sports club get-together.  Everyone chips in and brings a dish and suddenly, there’s a feast fit for a king or queen.

Chicken Roll Ups

10 boneless chicken breasts

¾ cup SOUR SUPREME® 

1 cup Panko bread crumbs

10 thin slices of ham

10 slices of Mozzarella TOFUTTI SOY CHEESE SLICES

Olive oil for browning

Cover a cutting board with plastic wrap.  Place each chicken breast on the wrap and using a meat pounder, pound lightly until the chicken breast is a thinner cutlet.  Repeat process with all chicken breasts.  Place one slice of ham and one slice of Mozzarella TOFUTTI SOY CHEESE SLICES on each cutlet and roll up. Fasten with a toothpick.  Repeat until all cutlets are rolled up.

Spoon the SOUR SUPREME® into a large open bowl.  In a second shallow bowl, add the bread crumbs.  Dip each roll into the SOUR SUPREME® to coat and then immediately into the bread crumbs to coat. Place roll ups on a large platter and cover the platter loosely with plastic wrap and refrigerate up to 6 hours.

To cook: heat 1 Tbsp of olive oil in a large frying pan over medium-high heat.  Fry the cutlets two or three at a time until they are nicely browned on all sides. Transfer the roll ups to an oven-safe casserole dish or baking pan and cook for approximately 40 minutes or until cooked through.  Cutlets can be sliced into “rings” and served hot or cold.

Chili for a Crowd

In a large pot, brown 2 lbs. of lean ground beef or chicken, breaking up the meat into small pieces. Add 1 cup finely diced onions, ½ cup each diced red and green bell pepper, 1 cup sliced mushrooms, 2 tsp paprika, 1 tsp salt.  Stir until meat is cooked.  Then turn heat to low and add 1 cup diced canned tomatoes, 2 large cans of spaghetti sauce and 2 Tbsp of tomato paste.  Open 2 cans of kidney beans (or black beans) and drain liquid.  Rinse beans in a colander and then add beans to the chili pot.  Cook on low heat for 35 minutes.  Chili can be made a day ahead.  Serve with a sprinkle of green onions and a dollop of SOUR SUPREME®.

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