Recipes included in the Original Bartholomew Buffet Cookbook – 2003
1 lb. fresh asparagus, cut into 1″ pieces
2 T. water
2 T. butter or margarine, melted
1 to 2 tsp. lemon juice
Pinch of dried tarragon
Salt and pepper to taste
Place asparagus and water in a microwave-safe bowl. Cover and microwave on HIGH for 6 to 8 minutes, or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.
1 bag broccoli slaw
2 pkgs. Ramen oriental-flavor noodles
1/2 C. rice vinegar
1/2 C. vegetable oil
1/2 C. sugar
Ramen noodles seasoning packets
2 T. sesame seeds, optional
Put slaw, crushed dry noodles and sesame seeds in bowl. Mix together seasoning packets, oil, sugar and vinegar; pour over broccoli and noodles. Refrigerate.
1/3 head cauliflower
3 stalks celery, chopped
1/2 red onion, sliced
1/2 can ripe olives, drained and sliced
1 – 8 oz. bottle Italian dressing
1 bunch broccoli
1/2 green pepper, chopped
1 C. cherry tomatoes, chopped
Break cauliflower into flowerets. Cut broccoli stems crosswise into bite-size pieces. Pour dressing over all ingredients. (You can add additional Good Seasons dry Italian dressing mix for stronger flavor.) Marinate for 24 hours in an airtight container, turning upside-down occasionally.
Great with Spinach Chicken Salad. Serve in a pretty cup, as a small amount is just right.
20 oz. frozen raspberries, thawed
1 1/4 C. water
1/4 C. white wine, optional
1 C. cran-raspberry juice
1/2 C. sugar
1 1/2 tsp. ground cinnamon
3 whole cloves
1T. lemon juice
8 oz. raspberry-flavored yogurt
1/2 C. sour cream, optional
In blender, puree raspberries, water and wine. Transfer to saucepan. Add juice, sugar and spices and bring just to boil over medium heat. Remove from heat; strain and allow to cool to get seeds out. Whisk in lemon juice and yogurt and refrigerate. Pour in small bowl or cup and top with dollop of sour cream, if desire.
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 dry mixture. Grease 2 medium or 3 small loaf pans. Bake at 350º for 1 hour.
There is no story to this recipe except that I really like it and so do my kids. This is also good for Christmas morning.
3 tubes Pillsbury buttermilk biscuits
2 sticks margarine
1 tsp. cinnamon
1 C. brown sugar
Bundt pan
VARIATION: Holiday: Chop pecans and maraschino cherries halved, place on the bottom of the Bundt pan. Then when you flip this it is the top of your Monkey Bread.
I got this from a woman that I went to Circle with when we lived in Grundy Center.
1 box lemon cake mix
4 eggs
1 box instant coconut pudding
1 C. warm water
1/2 C. oil
2 T. poppy seeds
Mix altogether for 4 to 5 minutes. Bake at 350º for 45 minutes.
1/4 C. butter
1 – 8 oz. pkg. cream cheese
1 C. powdered sugar
2 small pkgs. instant chocolate pudding
3 1/2 C. milk
1 1/2 C. Cool Whip
1 – 20 oz. pkg. Oreos
Combine butter, cream cheese and powdered sugar in one bowl. In another bowl, combine pudding and milk, then add Cool Whip. Combine the 2 bowls. Layer serving bowl with 1/3 cookies, 1/2 filling, 1/3 cookies, 1/2 filling, and 1/3 cookies.
HINT: To crush Oreos, wrap plastic bag in towel and step on it. Kids love to help!
The official confirmation dessert.
2 C. Corn Chex, rolled into crumbs
2/3 C. brown sugar, packed
1 C. coconut
1/2 C. margarine, melted
1/2 gal. vanilla ice cream or sherbet, softened
Mix Corn Chex, brown sugar and coconut in a 9×13″ pan and pour 1/2 cup melted margarine over mixture. Stir thoroughly. Take out 1/3 of mixture for topping and press rest into bottom of pan. Unwrap softened box of ice cream and cut into slices about 1″ thick; layover mixture in pan. Use a spoon to smooth ice cream to distribute evenly. Sprinkle remaining Corn Chex mixture over top. Freeze.
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