Recipes by Lois Bartholomew

3 C. flour 1 tsp. baking soda 1 tsp. salt 3 tsp. cinnamon 2 C. sugar 3 eggs 1 – 10 oz. pkg. frozen strawberries 1 1/4 C. oil 1 C. nuts, chopped Mix flour, soda, salt, cinnamon and sugar in a bowl. Combine rest of ingredients and stir into   Read More ...

Categories: Breads & Rolls, Cookbook

This is the only way Lois could eat radishes when she was young. 2 slices fresh white bread Mayonnaise or butter (Aunt Dee uses butter) Radishes, sliced 1/4″ thick

This is one of Cody’s (my pickiest eaters) favorite recipes. 2 cans chicken (like tuna cans), or your own chicken 2 cans cream of chicken soup 1 – 8 oz. carton sour cream Monterey Jack cheese, shredded Flour tortillas Mix together soup and sour cream in bowl. Divide chicken and   Read More ...

Categories: Chicken, Cookbook, Main Dishes

This is one of my favorites of Leta’s. When I was in college, she would make it and give me some in a quart jar. Brown stew meat with onion in Dutch oven. Take out meat. Add water to cover the following: diced carrots, potatoes, corn and cabbage. Add 1   Read More ...

Categories: Cookbook, Main Dishes

In 1979 my mom, Irene Bartholomew, was the featured homemaker in the local paper. This was one of the recipes used in the article. 2 eggs, slightly beaten 1 – 8 1/2 oz. pkg, corn muffin 1 – 8 1/2 oz. can cream-style corn 2 – 8 oz. cans whole   Read More ...

Categories: Breads & Rolls, Cookbook

3 eggs 1 – 1 lb. can whole kernel corn with juice 1 box Jiffy yellow cake mix 1 box Jiffy corn muffin mix Mix all together. Bake in a greased casserole at 350º for 30 to 35 minutes. Serve with honey.

Categories: Breads & Rolls, Cookbook

2 – 8 oz. pkgs. spiral macaroni 2 C. real mayonnaise 1/2 C. vinegar 1/2 C. sugar 1 can Eagle Brand sweetened condensed milk 3 carrots, chopped 1 onion, chopped 1 green pepper, chopped 1 cucumber, chopped Cook macaroni; drain and blanch with cold water. Put in bowl. Add carrots,   Read More ...

1 C. lard 1 C. margarine 1 1/2 C. white sugar 1 1/2 C. brown sugar 3 tsp. vanilla 4 1/2 C. flour 1 1/2 tsp. soda 3 eggs 1 C. nuts 1 – 12 oz. pkg. chocolate chips Bake at 350° for 10 to 12 minutes.

Categories: Cookbook, Cookies, Desserts

1/2 C. butter 1/2 C. peanut butter 1/2 C. sugar 1 egg 1/2 tsp. vanilla 1 1/4 C. flour 3/4 tsp. baking soda 1/2 tsp. salt 2 bags Reese’s Miniature Peanut Butter Cups, unwrapped Place mini muffin paper liners in mini muffin cups. Heat oven to 375°. Mix all ingredients,   Read More ...

Categories: Cookbook, Cookies, Desserts

3/4 C. shortening 1 C. sugar 1 egg 1/3 C. molasses 2 C. flour 2 tsp. baking soda 1/4 tsp. salt 3/4 tsp. ground cloves 2 tsp. ginger Cream together shortening and sugar. Beat in egg and molasses. Combine dry ingredients and stir into creamed mixture. Make into balls the   Read More ...

Categories: Cookbook, Cookies, Desserts

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