Recipes included in the Original Bartholomew Buffet Cookbook – 2003
1 lb. hamburger
1 medium onion, chopped
1/2 C. raw rice
1 can cream of chicken soup
1 1/2 cans water
1 C. celery, chopped
1/4 C. green pepper, if desired
1 can mushroom soup
1/4 C. soy sauce
Chow mein noodles
Brown hamburger with celery, onion and green pepper. Put in casserole and add rest of ingredients. Bake at 350º for 1 1/4 hours. Last 15 minutes, cover with chow mein noodles.
1 lb. hamburger
2 onions, chopped
1/4 tsp, mustard
1 1/2 tsp. paprika
2 T. brown sugar
1 1/4 tsp. salt
3 T. Worcestershire sauce
6 T. catsup
1/2 C. water
3 T. flour
1 – 6 oz. pkg. noodles
1 small can corn
1 small can peas
Brown hamburger and onions. Add rest of ingredients and simmer. Cook noodles as directed on package. Add to hamburger mixture. Place in casserole and bake at 350º for 30 minutes.
This is one of the two or three meals that Paul is very good at cooking. It’s a favorite winter supper for our family.
3 cans Campbell’s tomato soup
1 1/2 lbs, ground hamburger
3 C. elbow macaroni
1/2 large green pepper
1 small onion
Butter
Put butter, onion and green pepper into a pan and heat on low until contents begin to soften. Add and brown hamburger. In big pot boil water for cooking noodles. Add soup to the hamburger mixture. Once water is at a boil, add macaroni and cook for 3 minutes. Drain water from macaroni and add soup/hamburger mixture to the big pot with the macaroni and cook on very low heat for 10 minutes.
Serve with Parmesan cheese, white bread with butter, and milk. Applesauce goes nicely, too,
2 lbs. hamburger
1 can golden mushroom soup
1 can Cheddar cheese soup
1 – 20 oz. pkg. frozen French fries
Hamburger toppings
Brown hamburger and drain. Place in a 9×13″ pan. Combine soups and pour over hamburger. Place frozen French fries over top. Bake 45 to 55 minutes at 350°.
I would ask my Mom to fix liver and onions when I needed energy to play ball. When I first had to eat liver and onions, I had to drown it in catsup. I soon learned to love them so much that I periodically order it in restaurants.
1 lb. liver, sliced thin
2 T. oil
Salt and pepper
Flour
1 large onion, sliced
Mix salt and pepper in flour. Roll liver in flour and brown lightly; add the onions. Put in casserole and bake at 350° for 1 hour.
1 T. minced garlic
1 pkg. smoked sausage
2 cans chicken broth
2 green peppers, chopped
1 pkg. frozen shrimp or 1 pkg. crab meat or 2 C. cooked chicken, diced
1 or 2 Jalapeno peppers
A little Tabasco sauce
1 tsp. fresh thyme, chopped, or 1/4 tsp. dried
1/4 tsp. chili powder
1/8 tsp. cayenne pepper
1 1/2 C. white rice, or more if mixture has too much liquid
Heat sausage, garlic and Tabasco sauce in pan. Add peppers, onion, second meat tomatoes and thyme. Then season with chili powder and cayenne pepper to taste. Add rice and chicken broth. Heat to boiling, reduce heat and simmer- uncovered, for 10 minutes, or until rice is tender.
Chicken breasts, skinned, boned, halved and pounded thin
1 stick butter, melted
1 T. garlic salt
1 thin slice of ham for each chicken
1 slice Swiss cheese for each chicken breast
Herbed seasoned stuffing (I use Pepperidge Farm), crushed
Add the garlic to the melted butter. Dip chicken in butter mixture. Lay flat on crumbs. Layer ham and cheese on top of chicken. Roll chicken, ham and cheese jelly roll-fashion and secure with toothpick. Bake in a 9×13″ greased pan for 30 minutes in 350º oven.
1/2 C. seasoned bread crumbs
1/2 C. Parmesan cheese, grated, divided
1 1/2 tsp. oregano, divided
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper
1 egg
1 T. water
4 chicken breasts, boneless and skinless
2 T. butter
2 C. spaghetti sauce
1/2 tsp. garlic salt
1 C. mozzarella cheese
Hot cooked pasta
Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper in bowl or plastic bag. In bowl, combine egg and water. Dip chicken in egg mixture and then in crumb mix. Cook chicken in butter on both sides in skillet. Combine sauce, garlic and oregano and heat. Spoon over cooked chicken; top with cheese and serve with noodles.
Asparagus spears
Butter or olive oil
Garlic
Salt and pepper to taste
Clean spears and cut off tough ends. Line broiler pan with foil, melt butter (enough to coat asparagus) in saucepan; add some minced garlic to taste. Place spears in single layer on foil and pour butter over them. Place under broiler. Cook until tender and brownish. You need to keep turning them or they will burn. They will be on the crispier side. You can pick them up like a dill pickle to eat.
1 can sweetened condensed milk
1 can strawberry pie filling
1 large container Cool Whip
1 can crushed pineapple, drained
1 ripe banana, mashed
Combine all ingredients in large bowl; mix well. Spoon into large rectangular dish. Freeze until firm. Serve frozen.