Natalie Hollingshead

Chances are, you're invited to at least one potluck gathering this summer -- maybe even one this Fourth of July weekend.

Even though the name may imply otherwise, bringing a dish that is the pick of the potluck requires more preparation than luck. Here are four tips for creating a dish that will be the envy of the potluck:

Safety first

Nothing will kill the popularity of a dish like food-borne illness. And unfortunately, potluck, picnics and the similar gatherings are ripe with scenarios where food could go awry, said Charlotte Brennand, former food safety specialist for the Utah State University Extension.

"Heat is a major concern," Brennand said. "The general rule is you don't want food to be between 40 to 140 (degrees) for more than two hours. The closer it is to body temperature the faster the organisms grow."

In general, there are two main potluck problems. The first situation is where a dish, such as potato salad, is prepared immediately before the potluck and left extremely hot on a picnic table, where it will only get hotter. The second situation is where a product with a good temperature "sits on the picnic table while everyone plays volleyball for three hours," Brennand said.

A hot dish needs to stay hot, and a cold dish needs to stay cold. To keep dishes at a proper temperature, bring cold ice bags that could be put over and under the dish or tote an ice chest that will hold the food until it is consumed. Or, Brennand says, you could wrap your offering with beach towels to keep it insulated.

"If you're hosting a potluck in your backyard by all means have your guests put anything that needs refrigeration in the refrigerator," she said.

Or, invite any attendees with hot dishes to keep them warm in the oven.

Another way to keep your food safe is to make sure you're following safe preparation practices at home. Avoid cross-contamination and use clean cutting boards, rags and knives.

Remember presentation

All too often, the presentation of a potluck dish is forgotten. But if you want your dish to disappear, presentation is important, said Nancy Judd, director of the Macey's Orem Little Theatre, which hosts free cooking classes.

"We eat with our eyes first and then with our nose and then with our taste buds," said Judd, who recently hosted a "Potluck Dish Throwdown" at Macey's grocery store. "Most people don't think about presentation, and I think they should. It should look good."

With a potluck dish, presentation can be as simple as chopped fresh parsley or another herb used as a garnish when you arrive at the party. Even paprika or a colorful spice sprinkled over the top will make a dish more appealing, Judd said. It also is easy to artfully arrange a vegetable platter or make sure deviled eggs are stuffed just so.

If you're hosting the potluck, "try to make sure the table looks halfway decent," Judd said.

"No one likes to look at food that is just stuck on a table," she said. "Put on a tablecloth, it could even be plastic. Make it an occasion by the way you present the table."

A simple centerpiece that coordinates with the party's theme or occasion -- for example, multi-colored sparklers for the Fourth of July or white, red and blue balloons -- can go a long way toward elevating an affair.

If you have time, arrange the dishes at varying heights to create interest.

"We should make a conscious effort to make everything look appealing," Judd said.

Don't forget the flavor

Some people make their potluck dishes bland in order to assure they won't offend those with less-affable palates. If you want to make a dish that is memorable, trying bringing something with zip.

At the recent Potluck Throwdown at Macey's Little Theatre, Judd and her colleague Suzanne Price made main-dish pasta entrees that were full of flavor, and "everyone just loved them," Judd said.

Judd's Pasta San Rafael used oregano, basil, pepper, salt and red pepper flakes to bring flavor to a red-sauce pasta dish. Price's Big Mamou was a jambalaya-style dish with chicken, sausage and prawns, and a Cajun-type seasoning made from scratch.

"It was a very spicy but delicious dish," Judd said.

Stick with tried, true

Make sure you bring a dish that you've made at least once so you can vouch for the taste. (Mystery dishes are just too scary.)

Many people have an old standard that they take to potluck dinners, and chances are your neighbors are counting on you to bring that delicious dish.

Kylene Jones, a preparedness consultant who teaches cooking classes around Utah Valley, is known for her baked beans. Known as Jon's Sweet Beans, the hot dish is made with hamburger, pork and beans, black beans and green chilies. It goes great as a side dish at potlucks and picnics, and the beans are so tasty that the Jones family even serves it as a standalone main dish at home.

"It is really good and there is something about it that is really appealing to people," Jones said. "No matter what other recipes I make for my classes, this is the one that people always want."

Jon's Sweet Beans

• 1 pound hamburger, browned

• garlic salt (to taste)

• black pepper (to taste)

• 2 tablespoons dried onion or one small diced fresh onion

• 4 cans pork and beans

• 3 to 4 cans any variety beans (pinto, black, red, pink), drained

• 1 (4-ounce) can diced green chilies

• 1 tablespoon dehydrated red/green peppers or 1/3 cup diced fresh bell peppers

• 2 tablespoons dehydrated celery or 2 stalks fresh celery

• 2/3 cup ketchup

• 1 tablespoon dry mustard

• 1/2 cup white vinegar

• 1 cup brown sugar

Place hamburger, garlic salt, pepper and onion in pot and brown. Drain fat. Add remaining ingredients. Bring to a nice boil and place pot in Thermos Nissan Cook and Carry or Shuttle Chef, close the lid, and forget about it for 4-6 hours. When you are ready to eat, just take the pot of piping-hot beans out of the Thermos and they are ready to serve. Makes about one gallon. This recipe can also be made in a slow cooker.

-- Recipe courtesy Kylene and Jonathan Jones

Pasta San Rafael

• ¬§ cup olive oil

• 2 cups chopped onion

• 2 tablespoons minced garlic

• 1/2 teaspoon oregano

• 1/2 teaspoon basil

• 1 teaspoon ground black pepper

• 1 teaspoon salt (or more to taste)

• pinch of dried red pepper flakes

• 1 (14-ounce) can crushed tomatoes in puree

• 1 (14-ounce) can Italian-style tomatoes

• 2 (6-ounce) jars marinated artichoke hearts

• 1/4 cup grated parmesan cheese

• ¬§ cup chopped Italian (flat-leaf) parsley, plus more for garnish

• hot cooked cheese tortellini or ravioli

Heat oil in pan and sauté onion and garlic. While cooking add oregano, basil, pepper, salt and red pepper flakes. Stir until well mixed. Cook about 10 minutes. In a blender, pour Italian-style tomatoes and pulse. Pour into onion mixture. Add crushed tomatoes to onion mixture and stir. Put a little water in both cans and blender and swirl to get all leftover tomatoes off of sides and pour into pot. Mix well. Drain artichoke hearts and put aside. Bring onion/tomato mixture to a boil and then lower heat and simmer uncovered for 30 minutes. Add artichoke hearts, parmesan cheese and parsley. Stir gently and simmer for 5 minutes. Ladle over hot cooked pasta. Garnish with more chopped parsley.

-- Recipe courtesy Nancy Judd, Orem Macey's Little Theatre director

Suzanne's Big Mamou

Chicken Seasoning Mix

• 11/2 teaspoons sea salt

• 11/2 teaspoons white pepper

• 11/2 teaspoons garlic powder

• 1 teaspoon cayenne pepper (optional)

• 1 teaspoon black pepper

• 1 teaspoon ground cumin

• 1/2 teaspoon dried basil leaves

• 2 pounds boneless/skinless chicken breasts, cubed

Place chicken in a plastic bag. Add seasoning and toss until chicken is covered evenly. Refrigerate overnight. To prepare, melt butter in a frying pan. Add chicken and sauté over medium heat until juices run clear.

Prawn Seasoning Mix

• 1 teaspoon sea salt

• 1 teaspoon white pepper

• 1 teaspoon garlic powder

• 1/2 teaspoon cayenne pepper (optional)

• 1/2 teaspoon black pepper

• 1/2 teaspoon ground cumin

• 1/2 teaspoon dried basil leaves

• 1 1/2 pounds fresh (green) prawns

Rinse and remove the tails from the prawns. Let dry. Place in a plastic bag. Add seasoning and toss until prawns are coated evenly. Refrigerate overnight. To prepare, melt butter in frying pan. Add prawns and sauté for about 5 minutes. Do not overcook.

Sauce Seasoning Mix

• 2 teaspoons dried thyme leaves

• 1 teaspoon cayenne pepper

• 1 teaspoon white pepper

• fl teaspoon black pepper

• 1/2 teaspoon dried basil leaves

Sauce Ingredients

• 1 stick of butter

• 1 cup finely chopped onion

• 4 whole garlic cloves

• 2 teaspoons minced garlic

• 3¬§ cups chicken stock

• 2 tablespoons Worcestershire sauce

• 2 (16-ounce) cans tomato sauce

• 2 tablespoons sugar

• 1 tablespoon Tabasco sauce

In a large saucepan, melt one stick of butter. After butter has melted, add chopped onion and whole garlic cloves. Saute for five minutes. Add minced garlic and Sauce Seasoning Mix. Continue cooking until onions are browned, about 8 minutes. Add chicken stock, Worcestershire sauce and Tabasco. Cook an additional 8 minutes. Stir in tomato sauce, bring to a low boil and add sugar. Simmer for 1 hour, stirring occasionally.

Assembly of dish

Cut two sticks of Portuguese linguica (sausage) into 1/4-inch thick pieces and cook thoroughly in a frying pan. Drain all the grease. Remove and discard whole garlic cloves from sauce. Add chicken, prawns and linguica. Simmer for 10 minutes. While sauce is simmering cook 1 1/2 pounds pasta (penne is best) according to package directions. Drain pasta, place in a large bowl, add sauce and mix. Sprinkle with 1 to 2 cups chopped green onion.

-- Recipe courtesy Suzanne Price of Orem Macey's Little Theatre

Corn and Black Bean Salad

• 1 can Mexicorn, drained

• 1 can black beans, drained and rinsed

• 1 can sliced black olives

• 2 ripe avocados diced

• 2 green onions sliced

• 2 Roma tomatoes diced

• 2 tablespoons red wine vinegar

• 1 tablespoons extra virgin olive oil

• 1/2 teaspoon salt

• ¬§ teaspoon cumin

• 1/8 teaspoon pepper

• 4 shakes Tabasco sauce

• Corn tortilla chips

Mix everything but tortilla chips in a bowl. Chill. Serve with chips to scoop up salad. Can serve cold or at room temperature.

-- Recipe by Allison Passey and Nancy Jones, courtesy Nancy Judd

Chicken Tortilla Casserole

• 2-3 cups diced cooked chicken

• 12-15 corn tortillas

• 1 (101/2-ounce) can cream of chicken soup

• 1 (41/2-ounce) can diced green chilies

• 1 (101/2-ounce) can green chili enchilada sauce

• 1/3 cup dehydrated onion flakes

• 1-11/2 cups sour cream

• 4 cups grated cheddar cheese or Mexican cheese blend, divided

Stack tortillas and cut them into eighths. In a large bowl, put cut tortillas and the rest of the ingredients, reserving two cups of the cheese. Mix well until chicken and tortillas are well distributed. Pour into two or three-quart casserole dish that has been sprayed with nonstick spray. Cover tightly with foil. Bake at 375 degrees for 45 minutes. Remove foil. Spread remaining 2 cups of cheese over top. Bake uncovered another 5 minutes or until cheese is melted.

-- Recipe courtesy Nancy Judd