Canyon Potluck Recipes

Jamaican Jerk Chicken

Contributed by Chuck Clay

Marinade ingredients:
1/2 cup vegetable oil
1/4 cup lime juice
1 clove garlic, minced
1 tsp chili powder
1 tsp onion salt
1 tsp basil
1 tsp thyme
1 tsp crushed red pepper
1 tsp cumin
1 tsp coriander
1 tsp ginger
1 tsp black pepper
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp Jamaican allspice
1/2 tsp cayenne pepper
1/2 tsp salt
2 tbsp sugar
1/2 cup diced onion
1/2 cup diced green pepper

Combine above ingredients in a large (1-gal) baggie and knead to mix well.
Add 2 to 3 pounds boneless, skinless chicken breasts, cut to desired size, to the bag, kneading until all pieces are well coated.
Refrigerate and allow chicken to marinate a minimum of 4 hours (12 hours is better).
Prepare outdoor grill or heat broiler. Remove chicken from marinade and grill or broil for 15-20 minutes. Serve hot.

Cheese-Tortilla Appetizers

Contributed by Ed Malmstrom

Medium-size yellow corn tortillas
Cheddar cheese, sharp or extra-sharp
La Victoria mild red taco sauce
Ground oregano
Fresh medium-size tomato

By stacking and folding, cut tortillas into pie slices about 2 inches wide at the wide end.
Place about 12 slices on a microwave-safe plate, arranged in a pie pattern.
On each tortilla slice place a 1/8 to 1/4 thick slice of cheese slightly smaller than the tortilla slice.
Place a small, thin tomato slice on top of the cheese.
Place taco sauce on top of each tomato slice.
Sprinkle ground oregano atop the taco sauce.

Place the plate in a microwave and cook on high for about two minutes.
Serve hot.

Red Potato Salad

Contributed by Chuck Clay

10-12 medium red potatoes (about 4 lbs)
1 medium red onion
3-4 celery stalks
2 medium dill pickles
1 can pitted, sliced olives
2 tbsp crumbled bacon bits

Slice potatoes into bite-sized pieces about 1/4-inch thick. Boil in salted water until just tender. Drain.
Chop onion, celery and pickle into pieces about 1/4 to 1/2 inch in size.
Drain and (if necessary) slice the olives.
Toss all ingredients in salad bowl with olive oil and wine vinegar to taste.
Serve immediately warm, or chill thoroughly before serving.

Contribute your favorite potluck recipe. Email it to Ed's email address found on the home page.

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