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Looking around at what's on hand right now I guess it would be calico baked beans with hamburger and bacon and a jar of home-canned dilled green beans.
I make a chicken dish that can be served at any temperature. It consists of three components: pounded, egged, breaded, fried chicken cutlets; a cooked red onion, EVOO, and red wine marinade; a dry marinade of garlic, parsley, toasted pine nuts, and raisins. I make it and assemble it either in the morning or on the night before. I generally don't bother refrigerating it if I eat it at home, but if I take it somewhere, I keep it cold as long as I can.
Don't forget just a really good green salad with a lot of fresh veggies (tomatoes, cukes, avocados). I know it seems mundane - but it seems the bowl is always emptied at every potluck I go to. Green salads are pretty easy so I'd do that in addition to deviled eggs or meatballs or hors d'oeuvres
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