What to take for a "potluck" - VF

Every Saturday after church, a group of people get together for lunch at Jim & Becky’s house. ‘The Group’ has apparently been in existence for quite some years since Jim & Becky took on responsibility for providing a place for the youth of the church as well as their non-church friends to hang out. This has continued for so many years that no-one fits the criteria for “youth” anymore but events still happen each week http://www.cupofdecaf.com/v2_calendar.htm . (Jim & Becky and eight others from 'the group' came to our wedding in Maui). Anyway, after we had dinner last night, Jamie thought that what I had made would go down rather well with cornbread at Jim & Beckys. So, after my previous comments about things corn (see post “Moments associated with living in the USA - 2”) I thought I would attempt the very American ‘cornbread’. Well this proved easier than I thought: - take the cornbread mix, add water, mix it in the new KitchenAid mixer until smooth (that took all of 7 seconds), put in a pan (baking tin) in the oven for 30minutes and Voila! - all American cornbread! The proof will be in the eating tomorrow I daresay…. Well, this is to go with an new batch of last night’s Lentil and Tofu curry which was ever so much more delicious than it sounds. I got the recipe from one of the little Sanitarium cookbooks, “Best of Vegetarian” - the one that goes through month by month with different recipes. This one is on pg 19 (picture pg 18) and seems to fit our cirrent criteria of being low-fat, low-carb and all good and healthy. However I didn’t put in the curry powder as we didn’t have any and instead put in my own mix that I like to use of crushed corriander seeds, ground ginger, cinnamon and extra cummin (in addition to the listed cummin, corriander and garum marsala). The all-natural ingredients will hopefully make up for what is surely on the cornbread mix label that I didn’t dare read as it’s surely all extra-refined, processed, enriched, bleached, hydrogenated and additived. Speaking of pre-prepared, the other thing I made to take (“bring a dish to pass at the potluck”) was one of Jamie’s favourites - vegetarian sausages in puff pastry. Easy-peasy again when you’re in the US of A…. you get the pack out of the fridge and break the seal and it kind of explodes and there you have, 8 little pre-cut pastry triangles so then you open the tin (can) of vege-sausages and wrap the pastry around them and after about 12 minutes in the oven, hello, there are eight little croissant-like sausage-rolly things that to date seem to vanish so fast at lunch that you hardly remember that you made them. Not a problem to make 16 or 24 or 32 or however many it takes to feed everyone (we are doing an experiment to see how many we can take and have some left. So far we are up to 24 vanishing rather swiftly).