Just My Luck - Another Potluck! Quiz

Answer: bruschetta

An Italian dish, bruschetta is often served as an appetizer, or antipasto, and served at room temperature. Made with slices of French bread brushed with olive oil, then broiled or toasted crisp, the toppings can run the gamut. Besides the classic Italian ingredients, a bruschetta might sport olives, onions, prosciutto, salami, garlic, peppers or almost any ingredient of choice.

Answer: cheddar

Also known as Welsh rabbit, the dish has existed for centuries, although the name can be traced back just to the 1700s. Different recipes abound, with changes in cheese selections, spices, breads and additional ingredients. An authentic Welsh rarebit has cheddar cheese, Worcestershire sauce, mustard, milk, flour, butter, salt and cayenne pepper, heated to melting, and is served on or with toasted bread.

Answer: True

Tuna noodle casserole is a classic potluck or buffet dish, which is often ridiculed or criticized. It is, however, still a dish made for get-togethers and family dinners, and a dish that gets devoured.
The basic recipe calls for cooked noodles, shredded cheese, chopped onion, drained canned tuna, sweet peas, mushrooms and condensed cream of mushroom soup - and, sometimes a topping of crushed potato chips or buttered bread crumbs, baked to a golden brown.
Some common variations include the addition of diced peppers, sliced olives, pimentos, Parmigiano-Reggiano or cream cheese.

Answer: funeral potatoes

Funeral potatoes may have gotten their name from their appearance at post-funeral dinners, but they are a common dish at reunions, birthdays, buffets and potlucks. They are traditionally considered a Mormon funeral dish.
Usually made with matchstick or cubed potatoes, the dish also includes onions, cheese, cream soup, sour cream and crushed potato chips - and sometimes ham, peas, broccoli, green onions and/or garlic. The dish is baked, and served hot or at room temperature.

Answer: scouse

Scouse was a traditional seaman's dish which became popular in UK seaports. The name may have come from lobscouse or labskaus - stews containing meat, vegetables and sometimes fish. The dish may have been brought to Liverpool by Northern European sailors. It is quite similar to Lancashire hotpot, and is often served with cabbage or beetroot, and crusty bread.
Scouse without meat is called blind scouse.

Answer: True

Pastitsio is basically a dish of three layers - pasta, meat filling, and a creamy bechamel sauce - which are layered in a pan and then baked. The pasta is usually a ziti or penne, although depending on the desired end result the pasta may be of a different shape. Recipe ingredients may differ, such as adding crushed tomatoes or red wine, but the dish is ultimately a baked pasta which goes well with a crisp lettuce salad and crusty artisan bread.

Answer: tomatoes

A seven layer salad is usually served in a clear glass bowl so that the distinctive colors and layers are noticeable.
Originating in the Southern states, the salad was known as the "seven-layer pea salad", although there are a number of different recipes. Such as the bacon, lettuce, onion, pea, cheese and cauliflower layered salad. Or, the red cabbage, cauliflower, cucumber, cherry tomatoes, spinach, bacon and onion layered salad.
There is also a seven layer dip - which may contain cooked ground beef, refried beans, shredded cheese, sour cream, guacomole, salsa and black olives - served with nacho chips.

Answer: rice

Hoppin' John is served year-round, but often included on the New Year's Day menu because it is thought to bring luck and prosperity for the coming year. On January 2nd, Hoppin' John is called Skippin' Jenny, but it is still believed to bring hope and prosperity.
As with most recipes, there are variations, not only by cook, but also by region, including such changes as ham hock in the place of bacon, or pepper and garlic added to the dish. A basic Hoppin' John is cooked in stages on the stovetop, in a process that takes 2 - 3 hours. The dish is usually served with warm cornbread.

Answer: Watergate salad

Watergate salad was created by Kraft Foods, with the recipe name of Pistachio Pineapple Delight. The exact way the recipe came to be called Watergate salad is uncertain, but the dessert became quite popular very quickly. The recipe combines crushed pineapple, pistachio instant pudding mix, mini marshmallows, chopped pecans and artificial whipped topping.
There is also a Watergate cake, which combines a cake mix, oil, ginger ale, eggs and pistachio pudding mix. The frosting is called 'coverup frosting'.

Answer: rosette

Called a struva in Swedish, a rosette is a deep-fried pastry or cookie usually made during the Christmas season. They are a crisp tender pastry, made with a thin batter. Oil (peanut or canola) is heated to 365 degrees, and the rosette iron is heated in the oil. Once hot, the iron is dipped in the batter, then into the oil, and cooked for a short time.

The pastry, pried off the iron, is then dusted with powdered sugar or cinnamon sugar.