Recipes included in the Original Bartholomew Buffet Cookbook – 2003
2 T. butter
1 medium onion, diced
1 1/2 lbs. hamburger
1 egg, beaten
1/2 tsp. salt
1/2 tsp. pepper
4 T. ketchup
4 T. Worcestershire sauce
1/4 C. yellow mustard
2 to 5 drops hot sauce
1/2 C. bread crumbs
Sauté onions, then add all other ingredients.
Bake at 350º for 35 minutes. Broil last 5 minutes.
OPTIONAL GLAZE: equal parts ketchup and brown sugar mixed together. When meatloaf is done, drain fat, cover with glaze and broil until glaze is caramelized.
1 1/2 lbs. ground beef
1/4 tsp. salt
SAUCE:
1 C. catsup
2 T. sugar
1 C. soda cracker crumbs
3/4 C. milk
2 T. vinegar
2 T. Worcestershire sauce
Mix and form into balls. Put in a greased baking dish.
SAUCE: Mix and pour over the meatballs. Bake at 350º for 1 1/2 hours.
These were first served at Jacob and Sharon’s rehearsal dinner on October 7, 1999.
3 lbs. roast beef, cubed
2 C. onions, chopped
2 green peppers, chopped
2 tsp. salt
2 T. chili powder, or as desired
1 can tomato soup
1/2 C. brown sugar
1/4 C. cider vinegar
2 tsp. Worcestershire sauce
1 tsp. dry mustard
Combine all ingredients in crock pot. Cook on high 8 hours. Stir with wire whisk until meat is shredded. Makes about 12 sandwiches.
NOTE: When I make a larger batch, I roast the beef in a very slow oven until tender. Shred the beef and put in the crock pot with the other ingredients and cook for several hours. You can also use a combination of both beef and pork roast for this recipe.
4 lbs. (total) beef and/or pork roast
MIX TOGETHER:
1 large can tomato sauce
1 4 oz. catsup
1 C. water
2 T. lemon juice
2 T. Worcestershire sauce
1 T. brown sugar
1/2 tsp. mustard
1 medium onion, minced
1/2 C. celery, chopped
Salt and pepper
Place the beef or pork in 275º oven for 4 hours. Shred roast. Add the sauce. Place in slow cooker and cook until veggies are done to your liking. This is really better the second day when the ingredients have blended. I sometimes mix it up, let it set in the refrigerator overnight, and then start cooking in the early afternoon for dinner, or make the day before and then reheat.
(BIG BATCH)
9 C. Corn Chex
9 C. Rice Chex
9 C. Wheat Chex
3 C. nuts
6 T. Worcestershire sauce
1 tsp. garlic powder
2 sticks butter (can use margarine, but butter is better)
3 C. pretzels
1 tsp. onion powder
4 1/2 tsp. Lawry’s seasoned salt
Mix and put in 250º oven for 1 hour, stirring every 15 minutes.
1 stick margarine
1 C. flour
1/4 C. milk
NO SALT
Cut the flour into the margarine. Add milk. Mix into a ball and divide in 2 for 1 double-crust pie.
This recipe came from the Dunkerton, Iowa, First Baptist Church Cookbook – 1932
1 C. sugar
2 T. cornstarch
Juice of 1 lemon
1 T. butter
2 egg yolks
Mix the above and add 1 cup boiling water. Bring this to a boil and pour into crust. Use the egg whites for the top.
1 – 6 oz. can frozen limeade concentrate
1 – 14 oz. can sweetened condensed milk
1 – 8 oz. carton whipped topping
1 – 8″ graham cracker pie shell
Thaw limeade concentrate. Combine with sweetened condensed milk in bowl; blend well. Fold in whipped topping. Spoon mixture into pie shell. Chill in refrigerator until firm.
3/4 lb. chicken breast, cut into chips
1 small onion, chopped
1 T. oil
1 C. broccoli, thawed
1 C. green beans
1 carrot, in julienne strips
1 – 13 3/4 oz. can chicken broth
1/2 tsp. basil leaves
1 1/2 C. Minute instant brown rice
1/4 C. Parmesan cheese, optional
Pepper
Cook and stir chicken and onion until browned. Add broccoli, peas, carrots, broth, basil and pepper. Bring to boil. Stir in rice. Return to boil. Reduce heat. Cover. Simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in 1/4 cup Parmesan cheese, optional.