Whether you're just starting to amass recipes for your galley or have a stash of tried-and-true favorites tucked in the pantry, we offer you a few highly-prized additions, each crowd-tested and guaranteed to make a great addition to any potluck.

Joyce's Favorite Cheese Dip
This recipe is equally delicious hot from the oven or at room temperature.

Ingredients:
8 oz. cheddar cheese, shredded
8 oz. mozzarella cheese, shredded
4 oz. can mushrooms, sliced
4 oz. green olives, sliced
1 onion, finely chopped
16 oz. can black olives, sliced (can save some to decorate top)
4 oz. can (or to taste) jalapeño peppers
2 cups Hellman's Real Mayonnaise

Directions:
1. Mix all ingredients.
2. Bake at 350° F for 15 minutes or until cheese melts.
3. Decorate top with black olives.
4. Serve with tortilla chips.

Far East Chicken Salad
This potluck salad that uses canned ingredients plus a few vegetables that store extremely well – namely cabbage and carrots. Lettuce can be added if it's available.

Ingredients:
1 can (12 oz.) chicken
1 can (8 oz.) sliced water chestnuts, drained
1/4 cup seasoned rice vinegar
2 Tablespoons soy sauce
1 Tablespoon sesame oil
1 Tablespoon sugar
1 teaspoon hot chili sauce (or to taste)
Shredded cabbage, shredded carrots and, if available, shredded lettuce (4 cups total)
PAUL BARNESFor a decadent dessert, try these deceivingly-simple molten chocolate cupcakes. 1/2-cup chow mein noodles
1/4-cup cashews or peanuts

Directions:
1. Mix rice vinegar, soy sauce, sesame oil, sugar, and hot sauce.
2. Add all other ingredients and mix.
Makes 4-6 servings.

Molten Chocolate Cupcakes
For a decadent dessert, try this deceivingly-simple recipe for cupcakes with a gooey chocolate center. Prep time is only 20 minutes, and cook time is a mere 10-12 minutes.

Ingredients:
1 cup chocolate chips (you can use semisweet, milk or 1/2 cup of each)
1/2 cup butter (do not substitute margarine)
3 eggs
3 egg yolks
1 (14 to 16 oz.) package fudge brownie mix
2 Tbsp. Kahlua (you can also substitute chocolate milk, orange juice, cherry juice, Grand Marnier or other fruit liqueurs)
2 Tbsp. powdered sugar (bring along to potluck in a sealed container)

Directions:
1. Preheat oven to 400° F. Spray 12 nonstick muffin cups with nonstick baking spray containing flour and set aside.
2. Melt chocolate chips and butter either in a microwave (high power for 1 minute, stirring twice) or using a double boiler until chocolate and butter are melted and mixture is smooth. Cool for five minutes.
3. In large bowl, combine eggs and egg yolks and beat at high speed for five minutes until foamy, light in color, and doubled in size. This can also be done by hand, if you don't have an electric mixer on board.
4. Slowly add the dry brownie mix to the beaten egg mixture. Stir until well blended. Fold in your melted chocolate/egg mixture and your Kahlua or other liquid. Pour batter into prepared muffin cups.
5. Bake at 400° F for 10 to 12 minutes or just until edges are set. The centers of the cupcakes will be soft. Cool on wire rack for a couple of minutes. Then run a knife around edge of each cupcake to loosen. Cover and take to potluck. Keep warm, if possible. When ready to serve, invert each cupcake on to a serving platter and sprinkle powdered sugar (that you've brought in a small covered container) on top of each cupcake.
Makes 12 cupcakes.

Pinana Bread
This recipe offers a great tropical combination of bananas and pineapple. In the Rio Dulce, fresh pineapples can be bought for just a few Guatemalan quetzales (depending on your bargaining skills).

Ingredients:
1 1/2 cups sugar
5 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
3/4 cup honey
1 1/2 cups vegetable oil
3 eggs
3 bananas; mashed
1 tsp. lemon juice
1 can crushed pineapple; drained or 1 1/2 cup fresh pineapple, chopped
1 cup raisins or chopped nuts (optional)

Directions:
1. Combine dry ingredients.
2. In a separate bowl, combine liquid ingredients.
3. Add dry ingredients to liquid ingredients and blend well.
4. Pour into two greased loaf pans.
5. Bake at 350° F for 1 hour
Makes 2 loaves.