Bartholomew Buffet

Welcome to the Bartholomew Buffet where you will find all the same great recipes from the family cookbook, plus so much more.

Recently Added Recipes

Good Beef Burgers

Posted by Scott Torborg

Went down to Iowa to visit my father in-law with the family and he made this for lunch.  It was so simple to make and yet so tasty.  Certainly something we’ll be trying again at home.  Thanks Rog!

1 1/2 lb. browned ground beef
1/2 medium onion, chopped
1 can – chicken gumbo soup
1 1/2 T. mustard
1 T. ketchup

Simmer for 30 minutes and serve.

Langs Wild Rice Soup

Posted by Scott Torborg

I got this recipe from our neighbors, the Langs.   The consistency is perfect, not too thick/pasty and not too watery . . . plus it’s packed with flavor.

Wild Rice Soup recipe from the Bartholomew Buffet - bbuffet.com

3/4 C. uncooked wild rice
6 C. chicken broth
1 1/2 C. chopped carrots
1/2 C. chopped celery
1/2 C. chopped onion
3 T. butter
1/2 C. all purpose flour
1/4 tsp. salt
1/4 tsp. ground black pepper
1 1/2 to 2 C. whipping cream or half and half
2 C. chopped cooked chicken

In a large pot, combine six cups chicken broth, wild rice, carrots, onion and celery.  Bring to a boil, reduce heat. Simmer covered for one hour or until rice is tender.  Melt the butter in a medium saucepan.  Then add the four, salt and pepper.  Stir until thickened, then add the whipping cream (or half and half if you are looking for less fat), and stir until thickened and all the lumps are out.  Stir whipping cream mixture into rice mixture.  Stir in chicken.  Heat through, then serve.

Stuffed Shells

Posted by Becky Lenz

This recipe comes from my sister in-law Becky Lenz.  She made this dish for dinner one night over Christmas.  It was a great dish, full of flavor.  The picture doesn’t do it justice, so don’t judge the recipe by the photo, just make and you’ll agree!

Stuffed Shells recipe from the Bartholomew Buffet - bbuffet.com

1 box jumbo shells
1 lb. ground beef
1/2 lb. Italian sausage
1 small onion – chopped
1 medium pkg. shredded mozzarella cheese
1 small pkg. shredded Italian 5 blend cheese
2 lg. can Hunts 4 cheese spaghetti sauce
2-3 tsp. Grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
4-5 tsp. oregano
3-4 shakes of parsley flakes

  1. Cook noodles according to package.  Drain with cold water and let cool.
  2. Brown meat and onion
  3. Add salt, pepper and oregano
  4. Cook until the meat is browned and the onion is clear
  5. Drain grease off meat mixture
  6. Add 2 cups sauce and 1 cup of each type of cheese to meat mixture and mix together until cheese is partially melted
  7. Cover bottom of 9 x 13 baking dish with sauce
  8. Stuff shells with mixture and place in baking dish
  9. Cover with remaining shredded cheese
  10. Cover with remaining spaghetti sauce
  11. Sprinkle with Parmesan cheese and parsley flakes
  12. Cover with foil and bake at 350 degrees for 1 hour.
  13. Remove foil and bake for additional 5-10 minutes

NOTE — Make sure that noodles remain covered with sauce while baking

Shaun’s Rigatoni

Posted by Scott Torborg

We got this recipe from our neighbors (the Langs) after the birth of our third kiddo.  They brought over a big casserole dish and it had excellent flavor.  Absolutely something we would make again, or accept from our neighbors if they are so inclined to deliver over another pan. Hint, hint!

Rigatoni Recipe

1 lb. ground beef
1/2 C. chopped onion
1/4 C. chopped green pepper
1 pkg. Italian style spaghetti sauce mix (Shilling Brand)
1 – 16 oz. can whole tomatoes
1 – 6 oz. can tomato paste
3/4 C. water
Velveeta Cheese
3/4 box Rigatoni Noodles

  1. Fry hamburger, onion and green peppers together.
  2. Boil noodles.
  3. Combine hamburger with paste, tomatoes, sauce mix and water.
  4. Stir into noodles.
  5. Layer with Velveeta in casserole pan.
  6. Bake at 350º for approximately 35 minutes covered.

Roasted Pumpkin Seeds

Posted by Scott Torborg

I found this recipe on the Simply Recipes website.   The flavor was fantastic, however we over baked them a tad so some of the seeds had a little burnt flavor.  The picture shows a browned pumpkin seed, I would recommend watching them closely, especially if your oven runs hot.

Roasted Pumpkin Seed Recipe

One medium sized pumpkin
Salt
Olive oil

  1. Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
  2. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
  3. Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.