Bartholomew Buffet

8 to 10 potatoes
8 oz. cream cheese
8 oz. sour cream
1 stick butter or margarine
Garlic salt, to taste
Onion salt, to taste
Chives

Boil and mash potatoes. Add remaining ingredients.

I make these quite often when I have a crowd.

2 lbs. frozen hash browns
1 tsp. onion salt
1 can cream of chicken soup
1 C. sour cream
2 C. sharp cheese, grated
6 T. margarine, melted
1 tsp. salt
1/2 tsp. pepper

Cook in crock pot 4 to 6 hours.

These potatoes are famous in the Grady household. Jim always makes these for the holidays or Stephanie’s birthday per her request. Elizabeth Clark also requests Uncle Jim to make these.

2 lbs. hash browns, a little thawed
1/2 C. butter
1 can cream of chicken soup
1 pt. sour cream
Onion
Salt and pepper
1 C. cheese, shredded

Stir all the ingredients together in large bowl. Put in crock pot on low for 6 to 8 hours. Stir occasionally. You may also bake them at 350° for 45 minutes or until done.

2 containers mushrooms, sliced or whole
1/2 stick butter or olive oil
1 to 2 T. Worcestershire sauce
Garlic powder
Salt

Melt butter in skillet. Add Worcestershire sauce, then add washed mushrooms (I always slice mine). Sauté. While cooking, add the garlic powder and salt to taste. I suppose you could use garlic salt, but if you like garlic, but not a lot of salt, it could get too salty. While it’s cooking, it will get real liquidy, but it will reduce down. Stir occasionally. I make this when we grill steak.

Mary and I made these when we loaded eight children, four adults into a motor home and headed to Estes State Park, Colorado for a vacation.

3 lbs. sliced carrots, cooked
1 large onion, diced
1 large green pepper, diced
1 can tomato soup
1/2 C. salad oil
1 C. sugar
1/4 C. vinegar
1 tsp. prepared mustard
1tsp. Worcestershire sauce
1/2 tsp. salt

Place carrots, onion and green pepper in bowl. Mix remaining ingredients together and pour over vegetables. Refrigerate.

2 – 15 oz. cans sliced beets
1 1/2 C. beet juice
1 1/2 C. sugar
1 1/2 C. vinegar

Drain beets, reserving liquid, and put in quart jar. Bring beet juice, sugar and vinegar to boil. Pour over beets, cool and refrigerate. When beets are gone and juice remains, you can open another can of beets, drain and add to pickled juice.

This is one of my girls’ favorites. We always had it for their birthday dinners.

2 cans kidney or red beans
1 can large white butter beans
1 can lima beans
1 large can pork and beans
1/2 lb. bacon
4 large white onions, sliced into circles
2 cloves garlic, chopped

SAUCE:
3/4 C. dark brown sugar
1/4 tsp. dry mustard
1/4 C. vinegar

Drain kidney, lima and butter beans and put into large casserole dish. Fry bacon until crisp and remove from pan. Put onions and garlic in bacon pan and cook until tender. Add crumbled bacon, onion and garlic to beans. Combine sauce ingredients and cook over low heat. Pour over beans and bake, uncovered, at 350° for 75 minutes. Excess bacon grease can be drained off before cooking onions and garlic.

1 can cream-style corn
1 can whole kernel corn, drained
1 egg
Milk
Saltine crackers
Butter

Preheat oven to 350°. Mix cans of corn in a greased baking dish. Break egg into empty can. Fill can half full with milk. Beat egg and milk; mix with corn. Crumble 10 saltine crackers and mix with corn mixture. Melt 1/4 cup butter and stir in 2 cups cracker crumbs. Spread over corn mixture. Bake for 45 to 60 minutes.

OPTIONAL: Add diced green peppers or onions.