Category: Cookbook

Recipes included in the Original Bartholomew Buffet Cookbook – 2003

Hot Dog Wrap-Ups

This recipe comes from an old Better Homes and Gardens Junior Cookbook. We used to love making them when we were growing up. Emily and I still get hungry for them and make them for lunch occasionally.

2 T. butter or margarine, softened
4 slices bread
4 slices American cheese
4 hot dogs

Spread softened butter or margarine on one side of each piece of bread with a table knife. Put buttered-side down on a baking sheet. Put a slice of cheese on each bread slice. Put a hot dog diagonally across each slice of cheese. With adult’s help, turn on the oven to 375°. It will start to get hot. Fold the 2 opposite corners of the bread over each hot dog. Push 2 wooden picks through the bread and into the hot dog to keep the corners around it. With adult’s help, put the baking sheet into the oven. Bake until bottoms are golden brown. This will take about 10 minutes. With adult’s help, remove the baking sheet. Turn off the oven. Use pancake turner to put hot dogs on plates.

Makes 4 sandwiches.

Tags Hot Dogs

Chicken Cookbook Salads

Prepare The Day Before Party Chicken Salad

Post author By Lois Bartholomew
Post date March 31, 2008
No Comments on Prepare The Day Before Party Chicken Salad

7 C. cooked chicken*
1 tsp. salt
3 1/2 C. celery, diced
2 C. green seedless grapes, halved
3 hard-boiled eggs, optional
1/2 C. blanched almond slices
Crisp bacon pieces, optional

DRESSING:
1 1/2 C. Hellmann’s mayonnaise
1/2 C. whipping cream

*BOILED CHICKEN: Get chicken breasts or whole chicken. Cover with water in large kettle. Season with onion powder-garlic powder, poultry seasoning and celery seeds. Bring to boil, then simmer 1 hour. Let cool, then remove from bones and tear breasts into medium chunks or strips.

DRESSING: Mix. Add more mayonnaise if necessary.

Chicken Cookbook Salads

Spinach Chicken Salad

5 C. cooked chicken, cubed
2 C. green grape halves
1 C. snow peas
2 C. packed, torn fresh spinach
2 1/2 C. sliced (u-shaped) celery
7 oz. corkscrew macaroni, cooked and drained
1/2 large cucumber, sliced
3 green onions with tops, sliced

DRESSING:
1/2 C. vegetable oil
1/4 C. sugar
2 T. wine vinegar (red wine vinegar)
1 tsp. salt
1/2 tsp. dried, minced onion
1 tsp. lemon juice
2 T. minced, fresh parsley

Put salad ingredients in one big bowl and refrigerate.

DRESSING: Combine in jar. Mix well. Refrigerate. Pour over salad just before serving and toss. Serves 8 to 10.

NOTE: May garnish with mandarin oranges (and mix rest of can in with salad).

Chicken Cookbook Salads

Cranberry Chicken Salad

4 C. cooked chicken, cubed
1 C. Craisins
1/2 C. sliced almonds, toasted in butter
1/2 C. red onion, finely chopped
1/2 C. mayonnaise
1/2 C. celery, chopped

DRESSING:
1/2 can (1 C.) whole cranberries
3/4 C. oil
1/4 C. vinegar
1 tsp. sugar
1 tsp. salt
1/2 tsp. paprika

DRESSING: Mix in blender and serve over chicken salad.

Chicken Cookbook Salads

Chicken Almond Salad

4 C. cooked chicken, diced
1 1/2 C. celery, diced
3 T. lemon juice portions only
1 1/2 C. seedless white grapes
1 – 3 oz. pkg. almonds, toasted
2 small green onions, white
3 hard-boiled eggs, chopped

DRESSING:
1 tsp. celery seeds
3/4 tsp. seasoned salt
3/4 tsp. salt
1/8 tsp. pepper
3/4 C. salad dressing
3/4 C. mayonnaise
1/4 C. half and half cream

GARNISH:
8 to 10 pineapple rings, or 2 cantaloupes
Lettuce

Combine chicken, celery and lemon juice: chill for 1 hour. Add grapes, almonds, onions and eggs. Combine dressing ingredients. Add to chicken mixture. Salad may be served on lettuce leaf and garnished with pineapple ring, or served in a ring of cantaloupes, or in cantaloupe halves.

Chicken Cookbook Salads

Baked Chicken Salad

2 C. cooked chicken, cubed
1/2 C. chopped, toasted almonds
1/2 tsp. salt
2 T. chopped pimento
1/2 can cream of chicken soup, undiluted
1/2 C. cheese, grated
2 C. celery, chopped
2 T. onion, grated
1/3 C. mayonnaise
2 T. lemon juice
2 C. potato chips, crushed

Combine all ingredients, except cheese and chips. Toss lightly and place in a 1 1/2-quart casserole dish. Sprinkle cheese and chips on the top. Bake in 350º oven for 25 to 40 minutes, until heated through and brown on top.

Beef Cookbook Main Dishes

Pop-up Pizza

SAUCE:
1 1/2 lbs. hamburger
1 C. green pepper, chopped
1/2 tsp. oregano
1/2 C. water
1 – 15 oz. can tomato sauce
8 oz. mozzarella cheese
1 C. onion, chopped
1 clove garlic, minced
Dash of salt
1/8 tsp. Tabasco sauce
1 env. Lawry’s spaghetti sauce mix

CRUST:
1 C. milk
1/2 tsp. salt
1 C. flour
2 eggs
1 T. oil
1/2 C. Parmesan cheese

Brown beef; drain. Combine all of the sauce ingredients, except cheese, and simmer for 10 minutes. Place in a 9×13″ pan. Add cheese. Prepare cheese. Prepare crust by combining milk, oil and eggs. Add flour and salt; beat. Pour over meat and cheese.
Sprinkle with Parmesan cheese. Bake at 400° for 25 to 30 minutes.

Tags Pizza

Breads & Rolls Cookbook Main Dishes

Frozen Pizza Bread

Actually, it should be Pizza Bread from frozen bread!

Frozen bread dough
1 stick butter
Italian seasoning
Pepperoni slices
Mozzarella cheese, shredded

Thaw bread dough (I usually make 2 loaves so you may decrease ingredients accordingly). Roll dough out on floured countertop until it’s about 1/2″ thick. In saucepan, melt butter and add Italian seasoning (about 1 tablespoon). Brush on top of bread dough. Layer with pepperoni and cheese. Roll jelly roll style and seal ends and seam. I brush the seam with butter/seasoning, then pinch it to keep the cheese from oozing out while baking. Place on a greased cookie sheet and bake for about 20 to 25 minutes at 350°, or until the bread is golden. After baking, brush top with butter/seasoning.

Tags Bread, Pizza, Roll

Beef Cookbook Main Dishes

Upside Down Pizza

1 lb. hamburger
1 can pizza sauce
1/4 C. sour cream
1 C. mozzarella cheese
1 tube crescent rolls

Cook hamburger; drain. Combine hamburger, sauce, sour cream and cheese in a 9×9″ baking dish. Top with unrolled (uncooked) crescent rolls. Bake 30 minutes at 350º.

Beef Cookbook Main Dishes

Famous Spanish Rice

One day when the Lenz children were staying at Aunt Jeanette’s, they experienced this wonderful dish! To this day all of the Lenz children (Dan, Cara, Liza and Ryan) will not forgive Aunt Jeanette for feeding them this recipe. I believe it was also on this day that they learned what the long fingernail on the little finger is good for! Maybe this was why the recipe did not turn out I wonder? (This is not the recipe Aunt Jeanette used, so I am sure it will be much better.)

1 C. regular rice, uncooked
1 qt. canned tomatoes
1 1/2 C. milk
1 large onion, chopped
1/3 C. sugar
Salt and pepper to taste
1 lb. raw ground beef

Place all ingredients in a roaster pan. Bake uncovered for 1 1/2 hours at 350º, stirring occasionally.