Category: Cookbook

Recipes included in the Original Bartholomew Buffet Cookbook – 2003

Categories
Cookbook Main Dishes Pork

Pork Tenderloin with Herb Crust

6 C. fresh bread crumbs, from French bread
2/3 C. fresh parsley, chopped
2 T. fresh rosemary, chopped
1 3/4 tsp. bay leaves, crushed, optional
3 lbs. pork tenderloin, trimmed
1 egg, beaten
Salt and pepper to taste
2 T. butter
4 T. olive oil

  1. Mix the first 4 ingredients together.
  2. Sprinkle the tenderloin with salt and pepper to taste.
  3. Brush egg on tenderloin and roll in the bread crumbs and spice mixture.
  4. Melt the butter and olive oil together in skillet and brown roast well.
  5. Bake 20 minutes in 350ºoven. DO NOT OVER BAKE.
  6. Let stand 5 minutes before serving.
Categories
Beef Cookbook Main Dishes Pork

Ham Loaf

MIX TOGETHER AND FORM INTO 2 LOAVES:
1 1/2 lbs. ground ham 2 C. graham crackers, crushed
1 1/2 lbs. ground pork 3 eggs
1 1/2 lbs, ground beef 1 1/4 C. milk

MIX TOGETHER:
1 can tomato soup
1/3 C. ketchup
1/2 C. vinegar
1 1/2 C. brown sugar
1 tsp. dry mustard

Pour over loaves and bake for 1 hour at 350º.

Categories
Cookbook Miscellaneous Pork

Elaine’s Pork Chop Marinade

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

Pour over pork chops and marinate 3 to 6 hours or overnight. Discard marinade and grill pork chops.

Categories
Chicken Cookbook Main Dishes

Spicy Baked Chicken Breasts

1/4 C. orange juice
1/4 C. pineapple juice
1/4 C. lime juice
2 T. vegetable oil
6 chicken breast halves, skinned
1 C. round, buttery cracker crumbs
1/4 tsp. ground white pepper
1/4 tsp. ground ginger
1/8 tsp. ground cumin
Fresh flat leaf parsley sprigs for garnish

Combine the first 5 ingredients in a small bowl, stirring well. Place chicken in a shallow dish. Pour orange juice mixture over chicken. Cover and refrigerate up to 24 hours.

TO SERVE:

  1. Combine cracker crumbs, pepper, ginger and cumin in a plastic bag; shake to mix.
  2. Remove chicken from marinade; discard marinade.
  3. Place 2 pieces of chicken in bag, and shake to coat. Repeat procedure with remaining chicken.
  4. Place chicken in a lightly-greased 13x9x2″ baking dish.
  5. Cover and bake at 350º for 20 minutes; uncover and bake an additional 30 minutes or until tender.
  6. Garnish, if desired.

Yield: 6 servings.

Categories
Chicken Cookbook Main Dishes

Chicken Breasts with Orange Chicken

This is so good with brown rice and a veggie!

2 chicken breast halves, skinless and boneless
1 T. margarine or butter
1/2 tsp. cornstarch
1/4 tsp. ground mustard
1/4 C. orange juice
2 T. orange marmalade
1 T. soy sauce

  1. Melt margarine over medium heat in skillet.
  2. Cook chicken in margarine about 15 minutes, turning once, until no longer pink.
  3. While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in orange juice, marmalade and soy sauce, mixing well.
  4. Place chicken on plate and cover to keep warm.
  5. Discard extra juices in skillet.
  6. Pour orange mixture into same skillet.
  7. Heat over medium heat to boiling, stirring constantly.
  8. Continue boiling 1 minute, until thickened.
  9. Pour over chicken breasts.

Makes 2 servings.

Categories
Chicken Cookbook Main Dishes

Oven Crisp Chicken

This is our favorite chicken dish. Sometimes I cut the chicken breasts into strips to please the kids at the table.

1/4 C. fat-free ranch dressing
3/4 C. wheat cracker crumbs
1 T. fresh thyme leaves, chopped,or 1 tsp. dried
1 tsp. paprika
4 chicken breast halves (about 1 lb.), skinless and boneless

  1. Heat oven to 425°. Spray baking dish with non-stick cooking spray.
  2. Pour dressing into small bowl.
  3. Mix cracker crumbs, thyme and paprika in a separate small bowl or plastic bag.
  4. Dip chicken breasts into dressing; coat with crumb mixture.
  5. Place chicken in baking dish.
  6. Bake 35 to 40 minutes, or until golden brown and juices run clear.
Categories
Bars Cookbook Desserts

School Peanut Butter Bars

1 1/3 C. butter
1 1/3 C. sugar
1 1/3 C. brown sugar
1 scant C. peanut butter
2 eggs
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
2 2/3 C. flour
2 2/3 C. oatmeal

FROSTING:
Milk
Powdered sugar
Peanut butter

Bake in a greased jelly roll pan at 350º for 20 minutes. Frost while slightly warm.

Categories
Bars Cookbook Desserts

Lemon Bars

Lemon Bars by Dee Lenz

2 C. flour, sifted
1/2 C. powdered sugar, sifted
1 C. margarine
4 eggs, beaten
2 C. granulated sugar
1/3 C. lemon juice
1/4 C. flour
1/2 tsp. baking powder

FROSTING:
1 1/2 C. powdered sugar
2 T. milk
3 T. margarine
2 tsp. lemon juice

Mix together 2 cups flour and powdered sugar. Cut in butter. Press into 9×13″ pan and bake at 350º for 20 to 25 minutes, or until lightly browned. Beat eggs. Add sugar, lemon juice and 1/4 cup flour and baking powder sifted together. Stir into egg mixture. Pour over baked crust. Bake about 20 minutes longer. Cool.

FROSTING: Beat until smooth. Spread on cooled bars. Cut as desired.

Categories
Bars Cookbook Desserts

Dolly’s Raisin Bars

1 3/4 C. oatmeal
1 3/4 C. flour
1 C. brown sugar
1 tsp. baking soda
1 C. butter
3 T. cornstarch
1 1/2 C. sugar
2 C. sour cream
2 C. raisins
4 egg yolks

Combine oatmeal, flour, brown sugar, baking soda and butter. Press 3/4 of the mixture into a 9×13″ pan. Bake at 350º for 10 minutes. Mix rest of ingredients and cook over medium heat until thick. Stir mixture constantly so it does not burn. Pour this over bottom crust and top with remaining crumb mixture. Bake at 350º for 20 minutes.

Categories
Bars Cookbook Desserts

Delicious Brownies

Delicious Brownies

2 C. sugar
1 3/4 C. flour
4 eggs
2 sticks margarine, melted and cooled
1/2 C. cocoa
1 tsp. vanilla
1/2 tsp. salt
1/2 C. nutmeats, optional

To cooled, melted margarine, add sugar. Stir. Add cocoa. Stir. Add eggs. Stir. Add flour and then rest of ingredients. Bake at 350º for 20 minutes. Frost as desired.