What should I make?

[alex1119]

I have to go to a potluck on Sunday and I need to bring a passing dish. Dessert is already taken care of apparently. So no dessert (I found that out after my last post). Now I have no idea. Any ideas?

[KarenB]

Tiropitas serves 16 ( can be served as a side dish or appetizer)

Ingredients

• 1 (16 ounce) container small curd cottage cheese
• 5 eggs, beaten
• 8 ounces feta cheese, crumbled
• 1 cup butter, melted
• 1 (16 ounce) package frozen phyllo pastry, thawed in refrigerator

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a large bowl, mix together the cottage cheese, eggs and feta cheese until well blended. Brush melted butter onto one sheet of phyllo dough at a time, and layer them in the bottom of a 9x13 inch baking dish until you have 7 sheets. Let the sheets rest up against the sides of the dish as well. Spread the cheese mixture over the phyllo layers, then repeat the process with 7 more sheets, tucking in the sides around the edges.
3. Bake for about 30 minutes in the preheated oven, until golden brown and crisp. Cut into squares and serve warm.

[CM]

Veal Cutlet Strips

Pound veal cutlets thin between wax or parchment paper sheets (I salt the sheets lightly). Don't make them too thin. Make the strips (or fingers) as you would veal cutlets, except cut them into strips so they will make appetizers. Since the strips are smaller, they will cook more quickly than normal so be careful not to overcook.

Add 1/2 inch pomace or regular grade olive oil in a heavy skillet (no need to use extra virgin, but don't use cheap olive oil brands, either). Put 2 or 3 whole cloves garlic in the oil.

Dip the veal strips into seasoned flour (salt, pepper, garlic powder, onion powder paprika, ground fennel seed, celery seed). Then dip them in seasoned beaten egg (a little bouillon powder or a few drops of soy sauce and some chopped fresh parsley and thyme), then roll in seasoned bread crumbs (Parmesan cheese, Italian herbs, bread crumbs or panko). Cook the cutlets slowly (a slow sizzle) until tender and cooked through, evenly on both sides. Drain on paper towels. Reheat briefly when ready to serve in a hot oven or over steam. Serve with a sweet marinara sauce flavored lightly with balsamic vinegar or just a simple sweet and sour sauce (with a little heat) for dipping.

Another nice dish to consider for a potluck is Beef Rouladen.

[brigid]

People rarely turn down macaroni and cheese. Just get a different pasta to use to make it look fresh, and make it the same way you always do. I add a little sour cream to mine and three different cheeses. I like to use American, sharp cheddar and Swiss or Monterey Jack. Use Pepper Jack if you want to get some attention for a very common dish. But this is welcome anywhere and sooooo cozy!