I'll assume you can take a cooler. The following salad is one that I have taken and everyone enjoyed.

CORNBREAD SALAD

Serves 12

Pan size 9X13

1 (16 ounce) package corn bread mix
10 slices bacon
1 (1 ounce) package ranch dressing mix
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 (15 ounce) cans pinto beans, drained

3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole kernel corn, drained

Prepare corn bread according to package directions. Cool, crumble, and set aside.

Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Whisk together the dressing mix, sour cream, and mayonnaise.

Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving

Nancy

One of my favorites when I need something EASY (or even when I don't) is to place a block of cream cheese on a plate and top it with a sweet-hot jelly (such as strawberry-jalepeno). Serve with crackers. This dish is always very popular at potlucks. If you're worried about the cream cheese traveling 5 hours, it would be easy to swing by a local grocery store when you arrive and pick up a package.

I love cream cheese with hot pepper jelly! Simple, yet so good!

This is my favorite thing to take to potlucks and I'm always asked for the recipe. Note that the measurements are approximate... The salad can be served at room temperature.

Greek Orzo Salad
CavenderÂs Greek seasoning can be found at Greek markets or some markets. Adding 1 pound of steamed shrimp makes this a lovely summer main dish.
Makes 8 servings.

Ingredients:
I pound orzo (rice shaped pasta)
1/3 cup extra virgin olive oil
Juice of 2 lemons
1 large bunch scallions, finely sliced
1/2 cup chopped fresh dill
1 English cucumber, chopped
1 pound Feta cheese, crumbled
CavenderÂs Greek seasoning (or salt, pepper, garlic powder), to taste
1 pint cherry tomatoes

Directions:
Boil the orzo in a large (8 quart) stockpot of boiling, salted water until orzo is al-dente (about 9 minutes). Drain and return pasta to saucepan or a large salad bowl.

While orzo is hot, stir in olive oil and lemon juice. Stir orzo so olive oil and lemon juice is evenly mixed.

When pasta has cooled, mix in the remaining ingredients. Adjust ingredients to taste.

Refrigerate salad until ready to serve. Salad can be served at room temperature.

I made this for the Swim Team picnic last night and every morsel was finished. Seven people asked me for the recipe on the way home too! LOL!

Frito Salad

Servings: 11

Ingredients:
1 Head of Romaine, chopped
1 1/2 cups shredded Cheddar and Monterey cheese blend
1 red onion, chopped
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can black beans, rinsed and drained
2 tomatoes, chopped
1 (16 ounce) package corn chips
1 (16 ounce) bottle Catalina salad dressing

Directions:
1. In a large bowl, combine the lettuce, cheese, pinto beans, black beans, onion and tomatoes.
2. Add the corn chips and enough dressing to coat; toss and serve.

At the last potluck picnic I went to, I made Calzone:
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I used 2/3 of pizza dough recipe (see link below), which made a rather thick crust, and so it was like a filled focaccia bread. For the filling I used a thin layer of marinara sauce (which I thickened with a bit of tomato paste, to make it less watery), sautéed vegetables (mushrooms, red bell pepper, onion), several cheeses (buffalo Mozzarella, sharp Provolone, Parmigiana Reggiano), and a chiffonade of basil. You can also add cold cuts, such as ham, pepperoni, turkey, or whatever you like, but I preferred to keep my meatless because I expected there to be vegetarians there, which there were. It travels well and is good cold, although it is even better when reheated.

Here's how it looks before it is folded together:
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This is also good with extra cheese served on the side, since the crust comes out a bit thick.

Lars

Here is a link that might be useful: Pizza dough recipe

Honey Wheat Rolls, I make them 3 bite size. I get asked for this recipe, and it's a requested item that I bring all the time. I also use this recipe for sandwich rolls and hamburger buns.
And I've made it into a big round, and made a stuffed sandwich with it too...

Here is a link that might be useful: Honey Wheat Rolls

Deviled eggs. (I've never seen a left over deviled egg at a party.) Top them with a variety of things: olives, capers, fresh dill, roasted red pepper.

Potatoes Fontecchio (Silver Palate Good Times Cookbook) Great if refrigeration is a problem.

Dolmas. (my recipe made with bulgar wheat, not rice)

Ann T.'s Tuna Pate

A caprese salad on skewers with mini tomatoes.

I always say I have never seen a leftover devilled egg at a pot luck...but this past winter I want to a church pot luck, took devilled eggs....and so did 4 other people....and there were some left! LOL!
Lars....how long do you bake that calzone and how hot? and does it ooze at all?
Linda C

A Texas sheet cake goes with me --

I mix between three . .

Broccoli Salad

I used craisins(dried cranberries), broc florets, crumbled crispy bacon, sunflwr seeds(last time I used glazed cruchy almonds with great success), granny smith apples(peeled & cubed, tossed in vinegar to prevent browning), and dressing (vinegar, mayo, sugar). Add the bacon and seeds just before serving. I am always asked for the recipe.

The other "standard" is my Cowboy Caviar. Basically, an uncooked salsa (tomato, cilantro, onion, garlic, lime, vinegar) then add 1 can each sweet corn, and black beans (both drained). Adjusting the acid (I love zing), and if I know people can take the heat, I used increase that, too! Serve with Tortilla "scoops".

And a third . .Fruit salsa. What every fruit and berries and looking good. Usually Strawberries, raspberries, kiwi, granny smiths, 3 tblspn fruit preserves. Slice tortillas with pizza cutter, spray with cooking spray *butter flvr is best* and sprinkle with cinnamon sugar, then toast in 350 oven for about 8-10 minutes (till lightly brn).

WOW! Thanks everyone. You certainly have given me a lot to consider. Lars, could you please state the temp and time for your pizza calzone? It looks wonderful in your pictures. Also, do you have any tips for reheating? Do you do it in the oven or microwave? Thanks again!
Chris

Nancy -- I love that cornbread salad. I made it a couple of years ago when you posted it then and had completely forgotten about it. I just printed it out to take on vacation with us. Just the ticket for lunch on the pontoon!

Angie

Lars I am wondering about that pizza calzone too. It looks wonderful. How well does it hold up when reheating?

I have lots of good dishes but would have to find the recipes for them. :)

When I have to take something that travels well I always go for an Antipasto platter. It is easy, travels well and makes a nice presentation. I buy the piece parts and assemble on site. I have even been known to buy the cold meats and cheeses at the parties location so I don't have to worry about refrigeration.

Jar of roasted red peppers
Jar of artichokes
Jar of Italian hot peppers
Jar of pickled onions
Jar of olives (black and green)
Provolone cheese
Mozarella cheeese
Fontina cheese
Several Italian salamis, hot and mild
Mortadella
Proscuitto

Open and drain the jars, cut the cheeses in cubes, roll the meat slices. Place on a pretty plate and enjoy the comments.

Chase, thanks so much for the antipasto platter idea! I've never made one, but love the idea. I think I'll be heading over to my favorite Italian market for the meats and cheeses.
Chris

Like Diane, I usually take a Texas Sheetcake, because Ashley just loves the stuff. Sometimes I am asked to bring either white or wheat dinner rolls, no one bakes homemade bread much any more. If I'm pressed for time I'll bring my homecanned salsa and chips.

I really like Nancy's cornbread salad, though, and Lars calzone looks delicious. Well, really, everything does!

Annie

Linda, I baked the Calzone at 425° (that's as hot as my oven gets) for 20 to 30 minutes. The filling didn't ooze out because I removed most of the liquid by sautéing the vegetables first, and I thickened the sauce with tomato paste. I also sprayed the top with water after about 15 minutes of baking. I bake it the same way I do focaccia.

For antipasta, you can also buy a jar of Gypsy Salad or Giardiniera, which will have several types of pickled vegetables. I especially like the ones with cauliflower.

Lars