Recipes included in the Original Bartholomew Buffet Cookbook – 2003
2 bags cabbage, shredded
1 1/2 C. carrots, shredded
1/2 bunch green onions, chopped
1 green pepper, finely chopped
3/4 C. vegetable oil
1/3 C. vinegar
1/3 C. oil
1 C. sugar
1/2 tsp. mustard seeds
1 tsp. salt
1 tsp. celery seeds
1-3 oz. pkg. sugar-free lemon Jell-O
Combine cabbage, carrots, onion and green pepper in bowl. Heat remaining ingredients, except Jell-O, until comes to a boil. Add the Jell-O and stir until dissolved. Pour over vegetables. Refrigerate overnight.
Yummy and easy!
6 bone-in pork loin chops
16 oz. jellied cranberry sauce
1/2 C. cranberry or apple juice
1/4 C. sugar
2 T. spicy brown mustard
2 T. cornstarch
1/4 C. cold water
1/2 tsp, salt
Dash of pepper
Place pork chops in slow cooker, Combine cranberry sauce, juice, sugar and mustard. Mix until smooth and pour over chops. Cover and cook on low 7 to 8 hours, or until meat is tender. Remove chops and keep warm. In saucepan, over medium heat, combine cornstarch and water. Stir until smooth. Gradually add cooking juices and bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in salt and pepper. Serve over chops.
NOTE: Sauce is also excellent over mashed potatoes.
1/2 C. margarine
1 C. sugar
2 eggs
2 C. flour
1 tsp. soda
1/2 tsp. salt
3 large bananas, mashed
1 C. nuts, chopped, optional
Cream butter and sugar. Beat in eggs, one at a time. Mix in sifted dry ingredients. Beat in mashed bananas and add nuts. Pour in a greased and floured large bread pan. Bake at 350° for 50 to 60 minutes. Remove from oven. While warm, pour 1 tablespoon melted butter over top and sprinkle with cinnamon-sugar.
1 box Uncle Ben’s long-grain and wild rice
1 chicken
1 medium onion, diced
1/2 C. butter
6 T. instant chicken bouillon
2 C. celery, diced
2 C. carrots, diced
Noodles (see the following recipe)
Bring chicken to a boil in 8 cups water. Cook until tender; remove chicken saving water in the pan. Add bouillon, carrots and celery to reserved water and cook until vegetables are tender. Add rice. Saute onions in butter. Add to broth. Skin and debone chicken. Cut into bite-size pieces and add to broth. Add noodles to broth.
1 box (minus 1/2 C.) croutiettes, any flavor
2 C. mild cheese, shredded
2 lbs. Little Sizzlers, cut up
4 eggs
2 1/2 C. milk
1 can cream of mushroom soup
1 small can mushrooms
Place courtiettes in bottom of a greased 9×13″ pan. Top with cheese. Cook sausage in skillet. Drain on paper towel. Arrange cut-up sausage on top of cheese. Beat eggs and mix with milk, soup and mushrooms. Refrigerate overnight. Bake at 350º until bubbly and brown, about 1 hour and 15 minutes.
1 C. flour
1/2 C. butter or margarine, cut into pats
6 T. reduced-fat cream cheese
3/4 C. light brown sugar, packed
1 egg, slightly beaten
1 T. butter or margarine, softened
1/2 tsp. vanilla
1/4 tsp. salt
2/3 C. dried apricots, finely chopped
1/3 C. pecans, chopped
Preheat oven to 325º. Combine flour, 1/2 cup butter and cream cheese in a blender container or food processor. Process until the mixture forms a ball. Chill, wrapped in plastic wrap, for 15 minutes. Combine the brown sugar, egg, 1 tablespoon butter, vanilla and salt in a medium mixer bowl. Beat at medium-high speed until smooth. Stir in the apricots and pecans. Shape the dough into twenty-four 1″ balls. Press the balls over the bottoms and up the sides of 24 greased miniature muffin cups. Spoon the apricot mixture into the prepared muffin cups. Bake for 25 minutes, or until the filling is set. Cool in the muffin cups on a wire rack.
1 – 14 oz. pkg. caramels
1/3 C. evaporated milk
1 box German chocolate cake mix
3/4 C. butter or margarine, melted
1/3 C. evaporated milk
1 C. chocolate chips
1 C. nuts, chopped, optional
Grease 9×13″ cake pan. In a small saucepan, combine caramels and 1/3 cup evaporated milk. Melt over low heat, stirring occasionally. In a large bowl, combine cake mix, butter, 1/3 cup evaporated milk, and nuts. Stir by hand until well mixed. Press half of dough into pan. Bake at 350º for 6 minutes, just until edges start to be firm. Sprinkle chocolate chips over warm crust. Spread caramel mixture over chocolate chips. Crumble rest of the dough on top. Bake for 15 to 18 minutes longer. Set in refrigerator for 30 minutes to set caramel.
Father’s Day 2003, Aunt Leta said we each had to bring a surprise to the picnic at Downing Park. This was my surprise.
3 – 15 oz. bags Rold Gold pretzels
2 – 1 oz, pkgs, Hidden Valley Ranch salad dressing mix
2 – 12 oz, bottles Orville Redenbacher’s Gourmet Popping and Topping Oil, buttery flavor
1 tsp, dill weed
1 tsp. cayenne ground red pepper
1 T. fine black pepper (I use 1 tsp.)
2 T. Jalapeño all-purpose seasoning (made by Konriko)
Mix oil and dressing together and pour over pretzels in a large open roaster. Then sprinkle other seasonings and pepper on top and mix well. Heat in oven at 200º for 1 1/2 hours, stirring every 15 to 20 minutes. Put on newspaper to cool.
The key to these cookies is cheap peanut butter. Choose the store brand for a gooey and delicious cookie!
2 C. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 C. dark brown sugar, packed
1 1/4 C. granulated sugar
2 sticks (1 C.) butter, softened
3 large eggs
1 C. creamy peanut butter
2 tsp. vanilla extract
Preheat oven to 300°. In a medium bowl, combine flour, soda and salt. Mix well with a wire whisk. Set aside. In a large bowl, blend sugars using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla, and mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. Do not overmix. Drop by rounded tablespoonfuls onto an ungreased cookie sheet 1 1/2″ apart. With a wet fork, gently press a crisscross pattern on top of cookies.
Bake for 18 to 22 minutes, until cookies are slightly brown along the edges. Transfer cookies immediately to a cool, flat surface.
This serves 20 to 25 people and you serve it in a punch bowl. Very pretty.
1 C. boiling water
1-3 oz. pkg. strawberry jello
1 pt. vanilla ice cream
2-4 oz. pkgs. vanilla instant pudding
1 C. pecans, chopped
2- 10 oz. pkgs. frozen strawberries
Maraschino cherries
1 C. juice from berries
1-3 oz. pkg. raspberry jello
1 angel food cake, broken into pieces
3 bananas, sliced, optional
1 pt. heavy cream or whipped topping
2- 10 oz. pkgs. frozen raspberries
Combine water, fruit juices and jello and fold into softened ice cream. Place in punch bowl and chill until set. Prepare pudding. Put fruit and nuts on top of jello. Put cake pieces over the fruit. Pour the pudding over all. Spread whipped cream over the top. Garnish with cherries and nuts.
Serve chilled.