Category: Cookbook

Recipes included in the Original Bartholomew Buffet Cookbook – 2003

Categories
Cookbook Pasta Salads Side Dishes Vegetarian

Cara’s Boiled Pasta Salad

I brought this to Mom’s Fourth of July get-together and everyone loved it. The part that I’m most proud of is that the dressing is boiled!

1 1/2 C. vinegar
1 1/2 C. sugar
1/4 C. oil
1 1/2 tsp. garlic powder
2 tsp. parsley flakes
1 tsp. salt
1tsp. pepper

VEGETABLES:
Green onions
Celery
Peppers (orange or yellow add color)
Cherry tomatoes
Zucchini
Cucumbers
1 small can black olives
Any other veggie you’d like

Cook 16 ounces noodles in water (I prefer mostaccioli); rinse with cold water. Boil the above ingredients. Add the vegetable ingredients to the drained noodles. Pour the boiled mixture over the noodles and veggies and mix well. Put in a container that you can turn upside-down to mix. The longer it marries, the better the flavor becomes.

Categories
Cookbook Recipes with Pictures Salads Side Dishes

Fresh Spinach and Strawberry Salad

This is quickly becoming a favorite amongst Emily’s circle of friends. She served it at a dinner party, and has been handing out the recipe every since.

Fresh Spinach and Strawberry Salad

1 bag fresh spinach
1 qt. or less fresh strawberries, halved or quartered
Slivered almonds, toasted, if desired

DRESSING:
1 C. sugar
1/2 C. cider vinegar
1/2 C. oil
1 tsp. paprika
1/2 tsp. dry mustard
1 tsp. minced onion
1/4 C. sesame seeds
1/4 C. poppy seeds

Combine dressing ingredients. Toss spinach, strawberries and almonds with half of the dressing. Refrigerate the remaining dressing for another use.

Categories
Cookbook Salads Side Dishes

Five Cup Salad

1 – 8 oz. can pineapple tidbits, undrained
1 – 8 to 10 oz. can mandarin oranges, drained
1 C. mini marshmallows
1 C. coconut
1 C. sour cream

Mix ingredients together and chill.

Categories
Cookbook Salads Side Dishes

Dump Salad

1 can apricot pie filling
1 – 2 lb. can crushed pineapple, not drained
1 can Eagle Brand milk
1-9 oz. tub Cool Whip

Mix the pie filling, pineapple and sweetened condensed milk. Blend in Cool Whip. You may add nuts, if desired.

Categories
Beef Cookbook Main Dishes

Norma’s Chili

1 lb. hamburger
1 medium onion, chopped
1/2 tsp. salt
1 can brown beans
1/4 C. brown sugar
2 C. tomato juice
3/4 C. water

Steam hamburger until there’s no red in color. Mix rest of ingredients in with hamburger. Cook until onions are done. Steam about 1/2 hour.

Categories
Chicken Cookbook Main Dishes

Creamy Chicken Enchiladas

1 small onion, chopped
1 can cream of chicken soup
1 – 10 oz. can diced tomatoes and green chilies, undrained
1 C. sour cream
1 C. Cheddar cheese
1 C. mozzarella cheese
6 flour tortillas
2 C. chicken breasts, cubed

Sauté onion until tender. Remove from heat. Add soup, tomatoes, sour cream, 3/4 cup Cheddar cheese and 3/4 cup mozzarella cheese. Mix well. Place 3 tablespoons mixture on each tortilla; top with 1/3 cup chicken. Roll tightly. Place tortillas seam-side down in a 13×9″ baking dish. Top with remaining soup mixture; sprinkle with remaining cheese. Bake, uncovered, at 350º for 20 to 25 minutes.

Categories
Cakes Cookbook Desserts

Cake That Doesn’t Last

Grandma’s recipe. Sooooo moist.

3 C. flour
2 C. sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
3 eggs
1 – 8 oz. can crushed pineapple, drained
1 C. nuts
1 1/2 C. vegetable oil
1 tsp. vanilla
2 C. bananas, mashed

Mix dry ingredients in large bowl. Make a well in center and add mixture of eggs, pineapple, nuts, oil, vanilla and bananas. Stir sparingly. Pour in a greased and floured Bundt pan, Bake at 350º for 75 minutes.

Categories
Cakes Cookbook Desserts

Blueberry Pound Cake

2 C. granulated sugar
1/2 C. light butter
1/2 – 8 oz. block 1/3-less-fat cream cheese, softened
3 large eggs
1 large egg white
3 C. all-purpose flour, divided
2 C. fresh or frozen blueberries
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-8 oz. carton low-fat lemon yogurt
2 tsp. vanilla extract
Cooking spray
1/2 C. powdered sugar
4 tsp. lemon juice

Preheat oven to 350º. Beat the first 3 ingredients at medium speed of a mixer until well blended, about 5 minutes. Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and the blueberries in a small bowl and toss well. Combine remaining flour, baking powder, baking soda and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10″ tube pan coated with
cooking spray. Bake at 350º for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.

Categories
Cookbook Miscellaneous

Smells of Christmas

Mabel Holdiman gave me this recipe. If I was not making percolator punch, which also makes the house smell great, I would make this and keep it on the stove. Remember that this was before candles and potpourri were everywhere.

1 C. pineapple juice
1 C. water
3 cinnamon sticks
1 tsp. whole cloves
1 tsp. ground ginger
1/2 tsp. pickling spices

Bring to a boil. Add water from time-to-time.

Categories
Cookbook Miscellaneous

Healthy Remedies

FOR KIDNEYS:

1 lemon, sliced very thin
1 T. sugar
1/2 tsp. cream of tartar
1 pt. boiling water

Take 1/2 cup at bedtime.

FOR COUGHS:

5 onions
1/3 lb. brown sugar
1/3 qt. warm water

Boil 1 hour until it syrups, then strain. Add juice of 1 lemon and 3 teaspoons honey. Take 2 teaspoons morning and night.

EGG NOG FOR THE SICK:
Beat yolk of 1 egg very lightly. Add white of egg beaten also, and then beat the 2 together. Add 2 or 3 teaspoons sugar and beat again. Then add 1 glass of rich
milk and a pinch of nutmeg. Stir well.

FOR PNEUMONIA OR BAD COLD ON CHEST:

1/2 C. vinegar
1/2 C. water
1 T. salt
1/2 C. onion, cut fine
1 T. Crisco

Cook until very hot. Stir into sifted flour slowly to make a poultice. Add 1 teaspoon mustard and 1 teaspoon baking soda. Spread between cheesecloth and lay it on chest, covering from neck to stomach, for 4 hours or overnight. Keep hot with flannel covered over it. Keep warm all night. May use a heating pad on real low.