Recipes included in the Original Bartholomew Buffet Cookbook – 2003
1 C. sugar
4 lemons
Water
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.
The official Riordan wedding punch. Don’t use substitutes for 7-Up!
7 C. water
2 C. sugar
1 large can frozen lemonade
1 large can frozen orange juice
2 C. strong hot tea (1 family-size bag per 2 C.)
1 pkg. strawberry jello, dissolved in hot tea water
Make in an ice cream pail. Put jello and tea in first and stir until jello dissolves. Add water. Mix and freeze. Before serving, add one 1-liter bottle of 7-Up. Thaw about 1 hour before needed.
1 – 12 oz. can orange juice concentrate, thawed
1 – 12 oz. can lemonade concentrate, thawed
1 – 6 oz. can limeade concentrate, thawed
1 large can pineapple juice
1 bottle Club soda
2 qts. ginger ale
Combine all juices. Add soda and ginger ale just before serving.
8 C. water
4 C. sugar
1 – 12 oz. can frozen orange juice
1 – 16 oz. bottle ReaLemon
1 – 46 oz. can pineapple juice
4 to 6 qts. ginger ale
Mint leaves or maraschino cherries for garnish
Make 20 to 30 minutes before serving so cubes can melt. Requires no extra ice. Can freeze mint and cherries in the punch cubes. For an individual serving, put 3 or 4 cubes in glass and add ginger ale or other white carbonated beverage.
I got this recipe from my friend, Erin. The only way to eat green apples!
1/4 C. sugar
3/4 C. brown sugar, packed
1 tsp. vanilla
1 – 8 oz. pkg. cream cheese, softened
Combine in blender until smooth.
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.
1 C. sour cream
1/2 C. mayonnaise
2 tsp. Lawry’s seasoning salt
1 T. dried onion
1 tsp. parsley flakes
Mix all ingredients together and refrigerate.
1 – 10 oz. pkg. frozen chopped spinach, thawed and drained
1 – 14 oz. jar artichoke hearts, drained and chopped
3 cloves garlic, minced
1/2 C. mayonnaise
2 – 8 oz. pkgs. cream cheese
2 T. lemon juice
1 C. Parmesan cheese, grated
Cut cream cheese into small cubes; stir in remaining ingredients, except Parmesan cheese. Spread into shallow baking dish. Sprinkle Parmesan cheese on top and bake at 350º for 20 minutes, or until bubbly. Serve with tortilla chips, crackers or sliced French bread.
1 – 3 1/2 to 4 lb, beef roast or chuck pot roast
1 – 10 3/4 oz. can cream of mushroom soup
1 pouch dry onion soup mix
1 1/4 C. water
6 medium potatoes, quartered
6 carrots, cut into 2″ pieces
2 T. all-purpose flour
Makes 8 servings.
This is an all day simmering supper!
In the morning, brown on all sides a small roast or what the locker calls soup bone. Salt and pepper to taste. Cover with water and throw in a few handfuls of dried Great Northern beans. Let this simmer until after lunch. Peel and halve several potatoes and a few carrots. Cut wedges of carrots and place on top. Salt and pepper to taste. Let simmer until all family members are home. Check periodically and add water if needed.