Appetizers Beverages Cookbook

Cindy Van Wert’s Slush

1-12 oz. can frozen orange juice
1-12 oz. can frozen lemonade
1 C. sugar
1 C. strong tea (1 C. water with enough tea to make strong – really dark)
3 1/2 C. water
2 C. vodka (that’s right – the hard stuff)

Mix and freeze.

Scoop into glasses and add cold 7-Up.

Cookbook Side Dishes Vegetables

Broccoli Supreme

Mom’s comment on recipe card was “Dee’s super good”.

1 – 10 oz. pkg. frozen broccoli
1 can cream of chicken soup
1 T. flour
1/2 C. sour cream
1/4 C. carrots, grated
1 T. onion, grated
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. herb-seasoned stuffing
2 T. oleo, melted

Prepare broccoli; drain. Blend soup and flour; add sour cream, carrots, onion, salt and pepper. Stir in broccoli. Turn into a 2-quart casserole. Combine stuffing and oleo and sprinkle around the edges. Bake at 350º for 30 to 35 minutes.

Cookbook Desserts Miscellaneous

Cream Cheese Frosting

3 oz. cream cheese
3/4 stick margarine
1 tsp. milk
1 tsp. vanilla
1 3/4 C. powdered sugar

Blend. Yum!

Breads & Rolls Cookbook

St. John’s Banana Bread

St. John’s Banana Bread

1/2 C. margarine
1 C. sugar
2 eggs
2 C. flour
1 tsp. soda
1/2 tsp. salt
3 large bananas, mashed
1 C. nuts, chopped, optional

Cream butter and sugar. Beat in eggs, one at a time. Mix in sifted dry ingredients. Beat in mashed bananas and add nuts. Pour in a greased and floured large bread pan. Bake at 350° for 50 to 60 minutes. Remove from oven. While warm, pour 1 tablespoon melted butter over top and sprinkle with cinnamon-sugar.

Cookbook Desserts


This serves 20 to 25 people and you serve it in a punch bowl. Very pretty.

1 C. boiling water
1-3 oz. pkg. strawberry jello
1 pt. vanilla ice cream
2-4 oz. pkgs. vanilla instant pudding
1 C. pecans, chopped
2- 10 oz. pkgs. frozen strawberries
Maraschino cherries
1 C. juice from berries
1-3 oz. pkg. raspberry jello
1 angel food cake, broken into pieces
3 bananas, sliced, optional
1 pt. heavy cream or whipped topping
2- 10 oz. pkgs. frozen raspberries

Combine water, fruit juices and jello and fold into softened ice cream. Place in punch bowl and chill until set. Prepare pudding. Put fruit and nuts on top of jello. Put cake pieces over the fruit. Pour the pudding over all. Spread whipped cream over the top. Garnish with cherries and nuts.

Serve chilled.

Cookbook Dips

Infamous Dip


Warning: The entire Bartholomew clan, minus Dee, hates this dip. She still says she loves it.

1-8 oz. pkg. cream cheese
1-2 1/4 oz. can deviled ham
2 T. mayonnaise
1/4 C. chutney, chopped
2 T. minced onion
2 T. milk
1 C. cocktail peanuts, chopped

Beat together cream cheese, ham and mayonnaise until fluffy.
Add other ingredients. Especially good with celery.

Cookbook Salsas

Nona’s Salsa

Nona was the first grade teacher in our building and she brought this to the staff room. Everybody thought it was wonderful.

3 fresh tomatoes, diced

1 – 1″ slice green pepper, chopped
1 – 1/4″ slice Jalapeno pepper
1/4 tsp. cilantro
1/2 onion, chopped
1 – 1″ slice red pepper, chopped
Dash of garlic salt
Salt and pepper

Appetizers Cookbook Vegetables

Batter For Deep-Fried Veggies

1 C. all-purpose flour 1 C. beer (Club soda)

Mix. Cover and refrigerate 3 to 4 hours.
Heat oil to 375°.
Dip veggies in batter and fry until golden brown.

Good for any veggies.