Category: Cookbook

Recipes included in the Original Bartholomew Buffet Cookbook – 2003

Categories
Beef Cookbook Main Dishes

Basketball Night Frypan Dinner

1 to 1 1/2 lbs, round steak or stew meat
3 to 4 C. raw potatoes, diced
3 to 4 carrots, diced
1 can peas, or 1 can carrots and peas, drain half of liquid

Cut meat into bite-size pieces. Roll meat in flour, salt and pepper. Brown meat on all sides in oil in electric frypan or on stove, or in roaster. Pour veggies over top and salt to taste. Let cook until veggies are tender, approximately 45 minutes to 1 hour. Check periodically; if too dry, add a little water. Should be consistency of stew.

NOTE: Just turn it down to keep warm if you’re eating in shifts.

Categories
Cookbook Fish & Seafood Miscellaneous

Oyster Dressing

1/2 C. butter
3/4 C. celery, chopped
1/4 C. onion, chopped
1/2 C. parsley
1 tsp. poultry seasoning
1/4 tsp. salt
1/2 tsp. pepper
10 C. bread crumbs
1 pt. chopped oysters

Melt butter. Add celery, onion and parsley. Cook until soft. Add chopped oysters, poultry seasoning, salt and pepper. Cook lightly. Pour over bread crumbs in 2-quart casserole. Bake at 350º for 40 to 45 minutes.

Categories
Cookbook Miscellaneous Side Dishes Turkey

Mom’s Turkey Dressing (Stuffing)

Thanksgiving Turkey Stuffing - Dressing

COMBINE IN LARGE BOWL:
7 C. plain dried bread crumbs
1 C. onion, chopped
2 C. celery
2 tsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. sage
1/2 tsp. poultry seasoning

MIX TOGETHER AND HEAT:
2/3 C. butter
1 1/3 C. milk
1 1/4 C. chicken broth
2 eggs, beaten

Pour over dry ingredients. Stuff the Thanksgiving bird!
NOTE: I use less sage and more poultry seasoning.

Categories
Cookbook Miscellaneous Pork

Pork Chop Marinade

1/4 C. lemon juice
1 T. chili sauce or chili powder
3/4 C. soy sauce powder
1 T. brown sugar
1 clove garlic, or 1/8 tsp. garlic

Marinate 3 to 6 hours or overnight. Grill.

Categories
Beef Chicken Cookbook Miscellaneous Pork Turkey

Niki’s Marinade

1/4 C. lemon juice
1 T. chili sauce
3/4 C. soy sauce
1 T. brown sugar, packed
1 clove garlic, or 1/8 tsp. garlic powder or salt
Meat: pork chops, chicken or turkey

Mix ingredients together. Put meat in plastic bag and marinate in refrigerator, turning frequently, 3 to 6 hours or overnight.

Categories
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.

Categories
Cookbook Main Dishes Pork

Tender Pork Roast

This makes melt-in-your-mouth pork roast. You will love it . . . and it’s SO easy. Fall-apart-tender, so it’s great for sandwiches.

1 boneless pork roast, about 3 lbs.
1 – 8 oz. can tomato sauce
3/4 C. soy sauce
1/2 C. sugar
2 tsp. ground mustard

Cut roast in half; place in a 5-quart slow cooker. Combine remaining ingredients; pour over meat. Cover and cook on low for 8 to 9 hours.

Categories
Cookbook Main Dishes Pork

Tangy Pork Chops

4- 1/2″ thick pork chops
1/2 tsp. salt optional
1/8 tsp. pepper
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 – 14 1/2 oz. can stewed tomatoes
1/2 C. ketchup
2 T. cider vinegar
2 T. brown sugar
1 T. Worcestershire sauce
1 T. lemon juice
1 beef bouillon cube
2 T. cornstarch
2 T. water
Cooked rice, optional

  1. Place chops in slow cooker.
  2. Sprinkle with salt and pepper.
  3. Put onions, celery, green peppers and tomatoes on top of chops.
  4. Combine rest of ingredients, except cornstarch and water. Pour over vegetables.
  5. Cover and cook on low for 5 to 6 hours.
  6. Mix cornstarch and water until smooth. Stir into liquid in slow cooker.
  7. Cover and cook on high for 30 minutes, or until thickened.

Serve over hot rice, if desired.

Categories
Cookbook Main Dishes Pork Recipes with Pictures

Sunshine Fair Grilled Pork Tenderloin

For the Sunshine Fair, each member of the food committee was to multiply this recipe by 70 and grill the meat at home the night before the fair. It was getting dark when I started to grill so when Rich got home, we moved the floor lamp to the deck so we could see to finish grilling. Cooking this on our family vacation to the Northwest Angle has become a family tradition.

MARINADE:
6 large garlic cloves, chopped
2 T. soy sauce
2 T. fresh ginger root, grated
2 tsp. Dijon mustard
1/3 C. fresh lime juice
1/2 C. olive oil
Cayenne pepper to taste
4 pork tenderloins, about 3/4 lb. each, trimmed

MARINADE: In blender or small food processor, blend marinade ingredients with salt and pepper to taste. Put pork in large sealable plastic bag with marinade. Seal bag, pressing out excess air and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.

Prepare grill. Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, grill on oiled rack, turning every 5 minutes, until meat thermometer registers 160º, about 15 to 20 minutes. Transfer meat to a cutting board and let stand 5 minutes before slicing.

Serves 6

NOTE: We always cook enough so that we can have cold pork sandwiches.

Categories
Cookbook Main Dishes Pork

San Francisco Pork Chops

4 – 1/2″ to 3/4″ thick pork chops
1 clove garlic, minced
1 T. oil

SAUCE:
2 tsp. oil
4 T. dry sherry or chicken broth
4 T. soy sauce
2 T. brown sugar
1/4 tsp. crushed red pepper
2 tsp. cornstarch
2 T. water

  1. Trim fat from pork chops.
  2. Heat oil in skillet and brown pork chops on both sides.
  3. Remove from pan.
  4. Saute garlic for 1 minute; be careful not to burn the garlic.
  5. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper.
  6. Place chops in skillet and pour sauce over them. Cover tightly and simmer over low heat until chops are tender and cooked through, 30 to 35 minutes. Add a little water if needed to keep sauce from cooking down. Turn once during cooking time.
  7. Remove chops.
  8. Stir in cornstarch dissolved in water. Cook until thickened.
  9. Pour over chops and serve.