They’re a staple at churches and club meetings. Here in the South, many people call them “covered-dish dinners.” The more universal term is “potluck” meals, but no matter what you call them, people love to sample the offerings at “bring your own dish” gatherings.

Some of the best potluck dishes are those that need no reheating , salads with separate dressing that can be mixed in just before serving time, pasta salads, pies, and of course, old favorites like baked beans and macaroni and cheese. In summer, when events may be held outdoors, make sure your dish can be left out for an hour or two without spoiling. It’s also helpful to label the serving container with your name, the name of the dish, and any special directions for serving it. And don’t forget to take any serving utensils that will be needed.

Here are some favorite potluck recipes, courtesy of www.allrecipes.com:

Boston Baked Beans

2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid. Preheat oven to 325 degrees F. Arrange the beans in a 2-quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish and then layering them with bacon and onion. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil. Bake for 3 to 4 hours, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Baked Macaroni and Cheese

1 (16 ounce) package elbow macaroni
1/2 cup evaporated milk
2 eggs
1 (8 ounce) container sour cream
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1 tablespoon butter

Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.  In a bowl mix milk, eggs, sour cream, seasoning salt, and pepper. Layer macaroni, cheddar cheese and milk mixture until pan is full. Sprinkle Parmesan cheese and pour melted butter on top.  Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done.

Fruit Pizza
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust. Arrange desired fruit on top of filling, and chill.

Caramel Bars
32 individually wrapped caramels, unwrapped
5 tablespoons heavy cream
1 cup all-purpose flour
1 cup rolled oats
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350 degrees F. In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth. In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press half of the mixture into the bottom of a 9-by-13-inch baking pan. Reserve the rest. Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything. Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while warm.

Red Potato Salad with Sour Cream and Chives
6 large red potatoes
1/2 cup sour cream
1/2 cup plain yogurt
1/4 cup fresh chives, finely chopped
1 teaspoon salt
Ground black pepper to taste

Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes. In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.

Deviled Eggs
12 small eggs, hard-boiled
1/3 cup mayonnaise, salad dressing or dairy sour cream
1 tablespoon vinegar
½ teaspoon Worcestershire sauce
½ teaspoon dry mustard or 1 teaspoon prepared mustard
¼ teaspoon salt
¾ teaspoon onion powder
Dash pepper

Remove shells from eggs and halve lengthwise or crosswise. Carefully remove yolks and place in medium bowl. Mash yolks with fork. Add remaining ingredients; mix well. Lightly spoon mixture back into egg white halves, or squeeze mixture through pastry bag. Refrigerate until served; garnish as desired. 24 servings.

Tip: If desired, add one of the following to filling:
¼ cup crumbled blue cheese
½ cup shredded Cheddar cheese
½ cup chopped ripe olives
2 teaspoons chopped chives
4 green onions, chopped
3 tablespoons anchovy paste (omit salt)
½ cup drained, flaked tuna, salmon, shrimp or crab meat
½ cup deviled ham (omit salt)
½ teaspoon curry powder

Strawberry Pie

1 (9 inch) pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water
1/2 cup heavy whipping cream

Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.  In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.