Cookbook Miscellaneous Recipes with Pictures Snack

Sue’s Chex Mix

This recipe Sue always served at card club. This would be good for MAD Week-end, a trip to Grandma’s house or anywhere for that matter. You must try!

Sue's Chex Mix Recipes from the Bartholomew Buffet -

8 C. crispy Chex mix
2 C. nuts (I use 1 can mixed and 1 can cashews)
1/2 C. butter
1 C. brown sugar
1/4 C. light Karo syrup
1/2 tsp. salt
1/4 tsp. baking soda

Combine the last 4 ingredients; bring to a boil for about 2 1/2 minutes, stirring constantly. Remove from stove and add 1/4 tsp. baking soda. Grease jelly roll pan or roaster. Pour Chex mix and nuts in pan. Pour syrup mixture over mix and bake at 225º for 1 hour, stirring every 15 minutes. Spread mix on wax paper to cool.

Beverages Cookbook


1 C. sugar
4 lemons

Mix 1 1/2 cups water and sugar in a small saucepan. Stir over low heat until sugar dissolves. Pour into pitcher and add juice from 4 lemons. Stir. Add water to make 1 1/2 quarts. Chill in refrigerator. Just before serving, add enough ice cubes to make 2 quarts.

Appetizers Cookbook Dips

Val’s Pineapple Dip

This recipe is quick and easy and people love it.

2 – 8 oz. pkgs. cream cheese
1/2 C. onion, chopped
1/2 C. green pepper, chopped
1 C. cheese, shredded
1 can crushed pineapple, drained
A little garlic powder
A little Lawry’s seasoned salt

Mix all ingredients in a small saucepan. Cook over medium heat until cheeses are melted. Cool and serve with crackers.

Cookbook Fish & Seafood Main Dishes

Salmon Patties

When growing up we had salmon patties, peas and fried potatoes. To this day I cannot eat salmon patties without peas and fried potatoes. They just seem to go together.

1 can salmon, drained and deboned
1 egg, beaten
Approx. 1 C. bread crumbs or saltine cracker crumbs
Salt and pepper

Mix salmon, egg and crumbs together. Salt and pepper to taste. Form into patties and fry until golden brown on each side.

Cookbook Soups


1 lb. ground beef
1 medium onion
1 pt. canned tomatoes or 1 can diced tomatoes
1 – 12 oz. can tomato juice
1 can chili beans
1 can green chilies or 1 can Ro-Tel tomatoes, drained
Salt and pepper

Brown ground beef and onion; drain. Add remaining ingredients and bring to boil. Simmer until ready to serve.

Serve with shredded cheese, sour cream and Doritos chips. Everybody gets to add these ingredients to their own bowl. This is the Grady’s way of eating chili along with peanut butter sandwiches. This recipe will feed only 2 to 3 people.

Cookbook Main Dishes Miscellaneous

Liver and Onions

I would ask my Mom to fix liver and onions when I needed energy to play ball. When I first had to eat liver and onions, I had to drown it in catsup. I soon learned to love them so much that I periodically order it in restaurants.

1 lb. liver, sliced thin
2 T. oil
Salt and pepper
1 large onion, sliced

Mix salt and pepper in flour. Roll liver in flour and brown lightly; add the onions. Put in casserole and bake at 350° for 1 hour.

Casseroles Cookbook Fish & Seafood Main Dishes Pasta

Tuna Noodle Casserole

Elizabeth and Joshua Clark would never eat tuna until they tried Aunt Jeanette’s. This is also one of Jim Grady’s favorite meals. A peanut butter sandwich is very good with this dish. Dunkerton High School always had peanut butter sandwiches with their tuna noodle.

1 pkg. noodles
1 can tuna, drained
1 lb. Velveeta cheese
1 can cream of mushroom soup
1 can peas, optional
Potato chips

Cook noodles until done. Add tuna, soup and peas. Cut cheese into chunks and put in mixture. Put potato chips on top. Bake at 350º for about an hour, or until cheese is melted. This is a good way to use up old potato chips.

Candy Cookbook

Salted Nut Roll

Jim Grady introduced this recipe to the Bartholomews the Christmas before he married Aunt Jeanette. Jim Young loved these.

1 yellow cake mix
1 egg
2/3 C. margarine
3 C. miniature marshmallows
2/3 C. light corn syrup
1/4 C. margarine
2 tsp. vanilla
1 – 12 oz. bag peanut butter chips
2 C. Rice Krispies
2 C. salted nuts

Mix the cake mix, egg and 2/3 cup margarine together until crumbly. Spread in a 10×15″ cookie sheet or jelly roll pan (wet hands). Bake at 325º for 10 minutes. Spread the miniature marshmallows over crust; heat in oven until marshmallows puff (don’t let them brown). Cool. In a saucepan, mix the corn syrup, 1/4 cup margarine, vanilla and peanut butter chips. Melt. When chips are melted, mix in the Rice Krispies and salted nuts. Spread over marshmallows. Chill and cut.

Cookbook Miscellaneous

Hot Pretzels

Father’s Day 2003, Aunt Leta said we each had to bring a surprise to the picnic at Downing Park. This was my surprise.

3 – 15 oz. bags Rold Gold pretzels
2 – 1 oz, pkgs, Hidden Valley Ranch salad dressing mix
2 – 12 oz, bottles Orville Redenbacher’s Gourmet Popping and Topping Oil, buttery flavor
1 tsp, dill weed
1 tsp. cayenne ground red pepper
1 T. fine black pepper (I use 1 tsp.)
2 T. Jalapeño all-purpose seasoning (made by Konriko)

Mix oil and dressing together and pour over pretzels in a large open roaster. Then sprinkle other seasonings and pepper on top and mix well. Heat in oven at 200º for 1 1/2 hours, stirring every 15 to 20 minutes. Put on newspaper to cool.

Cookbook Dips

Bean Dip

My branch supervisor for Longaberger served this recipe at our monthly meeting. It is very good and lasts in the refrigerator for quite a while.

Black-eyed peas, drained and rinsed well
Add any vegetable to your liking
(carrots, radishes, onion, cucumber, celery, 1 can whole corn, drained, etc.)

If you are going to use tomatoes, put them in right before serving because they do not store well. Add Seven Seas Zesty Italian Dressing, and it MUST be Seven Seas. Refrigerate and serve with tortilla chips.