Category: Cookbook

Recipes included in the Original Bartholomew Buffet Cookbook – 2003

Aunt Elaine’s All Time Favorite Childhood Meals

Post author By Elaine Clark
Post date March 19, 2008
No Comments on Aunt Elaine’s All Time Favorite Childhood Meals

JELLY AND MILK SANDWICH:

This is a great baby food substitute, that’s what Aunt Leta and Aunt Dee told us. Aunt Leta says not a substitute, but a good baby food, period.

1 slice white bread Grape jelly
Milk

Put the slice of white bread on a dinner plate topped with grape jelly. Cover with white milk. Enjoy.

BROWN SUGAR SANDWICH:

Aunt Marcia loves this one, too.

2 slices white bread
Butter
Brown sugar

Spread butter on bread, top with brown sugar, Cover with hand and press together, Delicious!

FAVORITE BREAKFAST:

If you don’t see sugar on the bottom of the bowl when the Wheaties are gone, you did not have enough sugar.

1 large bowl Wheaties
Lots of sugar
Milk

Put Wheaties in bowl; add sugar to taste and cover with milk.

Grandpa Al’s Green Tomato Relish

Post author By Dee Lenz
Post date March 19, 2008
No Comments on Grandpa Al’s Green Tomato Relish

Grandpa Al always made this and then put it in cheesecloth and hung it in the blockhouse overnight.

1 peck (8 qts.) green tomatoes
12 green peppers
4 onions
1/2 C. salt

6 C. sugar
1 T. celery seeds
2 T. mustard seeds
1 1/2 tsp. turmeric
4 C. vinegar
2 C. water

Grind the first 4 ingredients with a coarse blade and sprinkle with salt. Let stand in cheesecloth bag overnight draining. Heat remaining ingredients to boiling and simmer for 13 minutes. Pour over tomatoes and pour into hot pint jars (recently filled with hot water or through dishwasher). Seal with hot lids (in pan simmering on stove) and turn upside-down for 10 minutes.

Cookbook Miscellaneous Vegetables

Grandma B’s Crystal Pickles

Post author By Marcia Young
Post date March 19, 2008
No Comments on Grandma B’s Crystal Pickles

Put 25 dill size cucumbers in a brine strong enough to float an egg and enough to cover. Let stand 2 weeks. New cucumbers from your garden may be added to the brine during the first 4 or 5 days. Take out cucumbers and drain. Wash cucumbers well and cut in 1/8″ slices. Dissolve a piece of alum (walnut-size) in enough clear water to cover cucumbers. Let stand overnight. Fix in a sack: 2 sticks cinnamon, 17 whole cloves. Place spice sack, 1 quart of vinegar and 2 quarts of sugar in saucepan and bring to a boil. Pour over cucumber slices. For 3 mornings, drain off the liquid, bring to a boil and pour back onto cucumber slices. On the fourth morning, put cucumbers in jars; pour hot vinegar mixture over cucumbers and seal. Green food coloring may be added to the vinegar mixture on the fourth day. Process in hot water bath.

Makes 3 quarts.

HOW TO MAKE BRINE: Put water in crock; add salt until the egg floats.

Cookbook Miscellaneous

Ellen’s 4-H Jam

4 C. fresh strawberries, washed and hulled
4 C. sugar
2 T. lemon juice
Fruit Fresh per pkg, directions

Place berries in a large, heavy saucepan with half sugar and Fruit Fresh. Mix well. Bring to a full rolling boil and let boil 2 minutes, stirring constantly. Add remaining sugar, bring to a boil and boil 3 minutes, stirring constantly. Remove from heat. Stir in lemon juice. Pour into a large bowl and cool, stirring occasionally. Cover and let stand overnight at room temperature. In the morning, ladle into hot scalded jars. Cover with standard canning lids. Process in a boiling water bath for 15 minutes.

Makes 6 to 8 half-pints.

Cookbook Miscellaneous

Knox Blox

Knox Blox were a favorite at the Young house. Seems like Mom made them a lot when we were going to have a babysitter. Can’t remember the name of the sitter who was with us when we invented the Knox Blox game, but it went something like this. Throw any color Knox Blox up towards the ceiling. It will stick and the fun is waiting for it to fall. Warning: If you don’t clean up the mess in a timely manner, the red square outlines will remain, and your mother will find out.

4 envelopes Knox unflavored gelatin
3 – 3 oz, pkgs, flavored gelatin
4 C. boiling water

In a large bowl, combine the unflavored and flavored gelatins. Add boiling water and stir until gelatins are dissolved. Pour into a 9×13″ baking dish. Chill until firm and cut into squares.

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 - bbuffet.com

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.

Cookbook Miscellaneous

Crispix Mash

One of the times we made this, we discovered the recipe card for the Crispix Mash in the oven with the mash. The baked card is still in the recipe box.

MIX TOGETHER IN LARGE BOWL:
1 box Rice Chex
1 box Crispix
1 box Corn Chex
1 box golden raisins
1 lb. whole pecans
1 bag flaky coconut

1 lb. margarine
2 lbs. brown sugar
1 C. light corn syrup
1 tsp. salt
2 tsp. vanilla

Combine the margarine, brown sugar, syrup and salt in a saucepan and cook until it comes to a rolling boil. Simmer 5 minutes. Add vanilla. Pour over mixture in bowl and stir well. Pour onto shallow pans, layer 2″ high. Bake at 200º for 1 hour, stirring every 15 minutes. Place on waxed paper immediately after taking from the oven to cool.

Beef Cookbook Soups

Cheeseburger Soup

3 T. margarine
3 medium potatoes, diced small
1 medium onion, diced small
2 carrots, diced small
1/2 tsp. salt
3 C. milk
8 oz. Velveeta cheese
1 lb. hamburger, browned

Cook vegetables in melted margarine. Add milk and cheese; stir until cheese melts. Add hamburger.

Breads & Rolls Breakfast Cookbook

Caramel Rolls

1/4 C. butter
1/4 C. brown sugar
1/4 C. white syrup

Bring the above to a boil. Remove from heat. Pour into 9×13″ pan. Sprinkle with nuts. Layer frozen cinnamon rolls on top. Let raise overnight. Bake 20 minutes at 375°. Turn out upside-down on cookie sheet.

Breads & Rolls Breakfast Cookbook

Caramel Rolls

1/2 C. nuts, chopped
24 frozen dinner rolls
1 – 3 3/4 oz. pkg. butterscotch pudding mix
1/2 C. butter
3/4 C. brown sugar
3/4 tsp. cinnamon

Spread nuts in bottom of a greased 9×13″ pan. Arrange rolls, sprinkle dry pudding mix over rolls. Cook butter and remaining ingredients over low heat until sugar dissolves and mixture bubbles. Pour over rolls. Cover tightly with foil and let stand in warm area overnight. Next morning, bake at 350° for 30 minutes. Let stand a few minutes and then invert carefully onto serving dish.