Category: Cookbook

Recipes included in the Original Bartholomew Buffet Cookbook – 2003

Categories
Cakes Cookbook Desserts

Dee’s Twinkie Cake

1 yellow cake mix, baked according to pkg. directions

FILLING:
1 C. milk
1 T. flour
1 stick margarine
1/2 C. Crisco
1 C. sugar
1 tsp. vanilla
1/2 tsp. salt

Bake the cake according to package directions. Cool completely.

FILLING: Cook the milk and flour until thickened; cool. Beat together the margarine, Crisco, sugar, vanilla, salt and milk mixture.

Cut cake into 2 layers. Lift off top, put in filling, replace top, and sprinkle with powdered sugar.

Keep refrigerated. Garnish with strawberries on top when served.

Categories
Cookbook Soups

Potato Chowder with Green Chiles

1 large red bell pepper
4 large Poblano chile peppers
5 C. chicken broth
1 large potato, peeled and cubed
1 large onion, chopped
1 Jalapeno pepper, seeded and chopped
1 tsp. salt
1/4 to 1/2 tsp. freshly ground pepper
1/4 C. butter or margarine
1/3 C. flour
1 tsp. salt
1 tsp. dry mustard
1/4 to 1/2 tsp. freshly ground pepper
2 C. half and half
1 C. milk
1 C. (4 oz.) Cheddar cheese, shredded
6 bacon slices, cooked, drained and crumbled
1 bunch green onions, chopped

  1. Broil bell peppers and chile peppers on an aluminum foil-lined baking sheet, 5″ from the heat, about 5 minutes on each side, or until peppers are blistered.
  2. Place peppers in heavy-duty Ziploc plastic bag; seal and let stand 10 minutes.
  3. Peel peppers; remove and discard seeds. Coarsely chop peppers.
  4. Bring peppers and chicken broth and next 5 ingredients to a boil in Dutch oven over medium heat.
  5. Reduce heat and simmer 15 minutes, or until potatoes are tender.
  6. Melt butter in heavy saucepan over low heat.
  7. Whisk in flour, salt and dry mustard. Cool, whisking constantly, about 1 minute.
  8. Gradually whisk in half and half to make a white sauce.
  9. Stir white sauce and milk into chicken broth mixture; cook over medium heat 8 to 10 minutes, or until thick and bubbly.
  10. Sprinkle each serving with cheese, bacon and chopped green onions.

Yield: Approximately 9 cups.

Categories
Cookbook Soups Vegetables

Vegetable Chowder

1/2 C. margarine
1/2 C. flour
1/2 tsp. salt
1/3 C. onion, chopped
1/4 tsp. pepper
3/4 tsp. dried basil leaves
2 – 14 oz. cans chicken broth
1 – 16 oz. pkg. frozen California Blend vegetables
2 C. half and half
Velveeta cheese or cheese of your choice

Melt butter. Add onion. Cook until tender. Stir in flour, salt, pepper and basil. Mix well. Add broth and veggies. Stir to full boil. Cover and simmer until vegetables are tender, about 10 minutes. Stir in half and half, until slightly thickened. Add cheese, if desired.

Categories
Cookbook Soups Vegetables

Slow Cooker Italian Vegetable Soup

Make a batch of corn bread or some biscuits, and you’ve got a great winter meal. I’ve also used leftover smoked Italian sausage instead of ham.

3 small carrots, sliced
1 small onion, sliced
2 small potatoes, diced
2 T. parsley, chopped
1 clove garlic, minced
3 tsp. beef bouillon granules, or 3 beef bouillon cubes
1 1/4 tsp. dried basil
1 1/4 tsp. salt
1/4 tsp. pepper
1 – 16 oz. can red kidney beans, undrained
3 C. water
1 – 14 1/2 oz, can stewed tomatoes, with juice
1 C. cooked ham, diced

  1. Layer carrots, onions, potatoes, parsley, garlic, beef bouillon, basil, salt, pepper and kidney beans in slow cooker. DO NOT STIR.
  2. Add water. Cover. Cook on low 8 to 9 hours, or on high 4 1/2 to 5 1/2 hours, until vegetables are tender.
  3. Stir in tomatoes and meat. Cover and cook on high 10 to 15 minutes.
Categories
Cookbook Desserts

Fruit Pizza

1 – 20 oz. pkg. refrigerated sugar cookies
1 – 8 oz. pkg. cream cheese, softened
1/3 C. sugar
1/2 tsp. vanilla
Assorted fruit
1/4 to 1/2 C. orange marmalade, peach or apricot preserves
2 T. water

  1. Freeze cookie dough 1 hour. Slice into 1/8″ slices.
  2. Line foil-lined 14″ pizza pan with slices, overlapping edges slightly.
  3. Bake at 375º for 12 minutes, or until golden brown. Cool.
  4. Invert onto serving plate; carefully remove foil. Turn right-side up.
  5. Combine cream cheese, sugar and vanilla, mixing until well blended. Spread over crust.
  6. Arrange fruit over cream cheese layer.
  7. Combine marmalade (I use apricot preserves) and water to make glaze. Brush glaze over fruit and chill. Cut into wedges to serve.
Categories
Cookbook Salads Side Dishes

Pea Salad

This recipe came from the Dunkerton, Iowa, First Baptist Church Cookbook – 1932

1 can peas, drained
2 hard-boiled eggs
1/2 C. cheese, sliced

Mix with salad dressing.

Categories
Cookbook Salads Side Dishes

Lots of Potato Salad

20 lbs. potatoes

DRESSING:
7 1/3 C. Miracle Whip
1 T. + 2 1/2 tsp. salt
1/2 tsp. pepper
1/2 C. yellow mustard
1 C. vinegar
24 eggs
3 2/3 C. sugar
3 2/3 C. milk (can use half and half)
1 2/3 C. onions chopped
1 C. celery, finely chopped

Cook potatoes, peel and dice. Hard boil eggs, peel and chop. Mix dressing ingredients and pour over combined potatoes and eggs. Blend well and chill.

Will serve 100 people.

Categories
Cookbook Salads Side Dishes

Seven Layer Salad

1 head lettuce
2 to 3 stalks celery, chopped
1 green pepper, chopped
1 onion, diced
1 box frozen peas, rinsed under hot water and drained
1 pt. or less Miracle Whip
2 T. sugar
Cheddar cheese, grated
6 slices bacon, cooked and crumbled

Layer each ingredient in order listed. Sprinkle sugar over Miracle Whip. Refrigerate.

Categories
Cookbook Salads Side Dishes

Fresh Cuccumber Salad

Fresh cucumbers, peeled and sliced (as thick as you want)
Sweet onion, thinly sliced into rings

When you start making dinner, put 1 tablespoon salt in bottom of a 1-quart bowl and fill bowl half full of water. Stir to dissolve. Add cucumbers and chill (10 to 15 minutes), or if you need to hurry, add ice cubes to bowl for 5 minutes. This is where everyone so far has agreed upon the process.

AUNT ELAINE: Drain cucumbers in a colander, do not rinse. Put in bowl, pour in a bottle of seasoned rice vinegar and dilute with water to taste.

AUNT DEE & AUNT LETA: To drain cucumbers, place hand over cucumbers, tip the bowl over the sink and quickly flip cucumbers back into the bowl. Take a rounded serving tablespoon of mayonnaise or Miracle Whip (your preference) and blend with the cucumbers. Mayonnaise will combine with the wet cucumbers. Pepper to taste.

AUNT LOIS: Doesn’t care.

AUNT MARCIA: Still working on a variation.

AUNT JEANETTE: Liza and Ellen will have to call, she left early.

Categories
Cookbook Salads

Apple Snicker Salad

6 Granny Smith apples, cubed
6 Snickers bars
2 – 3.4 oz. pkgs. instant vanilla pudding
12 oz. Cool Whip
2 C. milk

Combine milk, pudding and Cool Whip. Add cut apples and cut Snickers. Chill.