Bartholomew Buffet

Apple Pie

CRUST:
2 C. flour
1 tsp. salt

FILLING:
6 C. peeled apples
1 C. brown sugar
2 T. flour
1 1/4 tsp. nutmeg
3/4 C. Crisco
5 T. water
1 1/2 tsp. cinnamon
1/2 C. Cheddar cheese
2 T. butter

CRUST: Combine flour and salt. Cut in Crisco to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Divide dough in half. Roll each half on floured surface with floured rolling pin. Put first half in pie tin.

FILLING: Mix the apples, brown sugar, flour, nutmeg, cinnamon and Cheddar cheese together and put in pie tin. Dot with the
butter. Pat on top crust. Brush top crust with cream; sprinkle sugar on top of cream.

Bake for 1 hour, or until top is brown. May take over an hour.

Cakes Cookbook Desserts

Bundt Cake

In the Crosheck family, it isn’t a family gathering unless there’s a Bundt cake!

CAKE:
1 box cake mix
1 – 4 serving size box instant pudding mix
4 eggs
1 cup milk
1/2 cup vegetable oil

Grease pan with Crisco shortening.
Preheat oven to 350º
Mix dry ingredients together, then add wet ingredients.
Beat with electric mixer until glossy, about 2 minutes.
Pour into greased pan.
Bake 45 – 55 minutes or until toothpick tests clean.
Can top with frosting, glaze, powdered sugar, or leave plain.

GLAZE:
1 cup powdered sugar
1 T. rum
1 T. lemon juice

Combine all ingredients and stir until sugar is dissolved. Pour over cooled cake.

NOTE: Sharon generally adds 2 ounces of poppy seeds and a little freshly-grated nutmeg. This is especially good with yellow, spice or caramel cake mixes and vanilla or butter pecan pudding mixes.

Cookbook Main Dishes Pasta

Carbonara

This authentic Italian meal came from my Italian friend, Raffa. I still can’t make it like she does, but if you’re a bacon fan, you’ll love this dish.

1/2 to 1 lb. bacon
1 pkg. fettuccine noodles
5 eggs
3/4 C. fresh Parmesan cheese
3 T. milk
1/2 to 1tsp. salt
1/8 tsp. pepper

Boil water to cook noodles according to package. Cut bacon into 1″ to 2″ pieces and cook in skillet until not quite crispy. In separate bowl, beat eggs and then add milk, salt, pepper and half of Parmesan cheese. Set aside.

When noodles are done cooking, drain and return to large saucepan. Turn on low heat and pour egg mixture over noodles. Cook over low heat until eggs start to set, stirring continuously to coat noodles with egg mixture.

Add bacon (and grease, if you’re brave) to noodles and stir.

Add rest of Parmesan cheese before serving.

Tags Italian

Main Dishes Recipes with Pictures Turkey

Shredded Turkey Sandwiches

Post author By Scott Torborg
Post date February 26, 2008
27 Comments on Shredded Turkey Sandwiches

If you’ve ever been to the Minnesota State Fair and devoured a “Turkey To Go” sandwich you’ll truly appreciate this shredded turkey recipe. This is the closest recipe I’ve found to the real thing. Thanks to my co-worker Steve Milbrandt for sharing this at a work potluck and to his wife Sharon for writing this recipe down. This recipe keeps really well in the refrigerator for a quick sandwich in the microwave. You could even use this for Thanksgiving leftovers.

Shredded Turkey Sandwiches

Ingredients:

1-Whole turkey thawed
Lawrys Seasoned Salt
Pepper
Garlic Salt

If needed:

Chicken bouillon or chicken broth
Cornstarch

Cook the turkey as you would traditionally cook a whole turkey.
(I like to get a turkey that has a pop-up button, and I use a turkey bag)
When the turkey is done, remove from the bag and let it cool. SAVE THE JUICES!!
Pull turkey apart. Using your hands grab a chuck of turkey and pull pieces off. Put the meat in a crock pot. Pour all the juices over the meat. (The juices should cover half of the meat. If you do not have enough, use chicken bouillon or chicken broth).
Take Lawrys Seasoned Salt and sprinkle over the entire top of the shredded meat, a little more than medium but not real heavy. Do the same with pepper. Then sprinkle about half as much garlic salt as you did with the Lawrys Seasoned Salt. (In other words: 2-parts Lawrys Seasoned Salt, 2-parts pepper, and 1-part garlic salt.)
On low heat, cook the turkey for 5 to 6 hours. Turn off the crock pot and let it cool before putting in the refrigerator.
Next day, season the turkey again following same amounts as before. Cook the turkey on low heat in a crock pot for about 3 to 4 hours.
About 1-2 hours before you want to serve it, add more seasonings (if needed).
- NOTE: You don’t want the liquid to be runny, but you also don’t want it pasty. If it’s too thick, add some water. If it is to runny, add some more cornstarch mixture as follows: In a bowl, put in about 2-3 tablespoons of cornstarch and add just enough water to get the consistency of paint. Stir into turkey and check the consistency of the meat.

Serve on sliced sandwich buns

Tags shredded, Thanksgiving leftovers

Appetizers Cookbook Dips Recipes with Pictures

Mustard Dip

1 C. Miracle Whip
5 T. Boetzens mustard
1/2 C. sugar
1 tsp. garlic powder

Mix all together and serve as dip for pretzels.

Tags mustard, pretzels

Appetizers Cookbook Dips

Mustard Dip

1 C. sour cream
1 C. mayonnaise
1 C. mustard
1/2 C. sugar
1 pkg. Hidden Valley Ranch dressing
Onion, optional

Mix and refrigerate.
NOTE: I use French’s Deli Brown Mustard and no onion.

Tags mustard

Appetizers Cookbook Dips

Marcia’s Vegetable Dip

1 C. sour cream
3/4 C. Miracle Whip
1 tsp. sugar
1 tsp. salt
1/4 C. radishes
1/4 C. cucumbers
1/4 C. green peppers, finely chopped
1/4 C. onions, finely chopped

Combine all ingredients. Use garlic salt and pepper to taste.

Cookbook Dips

Infamous Dip

(HAM AND CHEESE PEANUT DIP)

Warning: The entire Bartholomew clan, minus Dee, hates this dip. She still says she loves it.

1-8 oz. pkg. cream cheese
1-2 1/4 oz. can deviled ham
2 T. mayonnaise
1/4 C. chutney, chopped
2 T. minced onion
2 T. milk
1 C. cocktail peanuts, chopped

Beat together cream cheese, ham and mayonnaise until fluffy.
Add other ingredients. Especially good with celery.

Appetizers Cookbook Dips

Dill Weed Dip

Part of Tom’s birthday celebration.

1 C. sour cream
1 C. mayonnaise
3 T. dill weed
3 T. minced onion
1 T. seasoned salt

Appetizers Cookbook

Three-Layer Cheesecake

3-8 oz. pkgs. cream cheese, softened and divided
3 T. pimento-stuffed green olives, chopped
2 tsp. olive juice
1 T. mayonnaise
1 C. (4 oz,) sharp Cheddar cheese, shredded
1-2 oz. jar diced pimentos, drained
1tsp. onion, grated
1/2 C. butter or margarine, softened
2 garlic cloves, pressed
1tsp. dried Italian seasonings
Assorted crackers
Green leafy lettuce of your choice
Grapes for garnish

Beat 1 package of cream cheese at medium speed with an electric mixer until creamy; stir in olives and olive juice. Spread olive mixture into bottom of plastic wrap-lined 8×4″ loaf pan. Beat 1 package cream cheese at medium speed until creamy; add mayonnaise and Cheddar cheese, beating until blended. Stir in pimientos and onion; spread over olive mixture. Beat remaining package of cream cheese and butter at medium speed until creamy; add garlic and Italian seasoning, beating until blended.
Spread garlic mixture over pimento mixture. Cover and chill at least 3 hours, or until firm.

To serve, turn on plate lined with leafy lettuce of your choice and remove plastic wrap. Surround cheesecake with crackers and garnish with a small bunch of red grapes. You can also slice the cheesecake thinly, put on lettuce lined individual plates with crackers and grapes.

Yield: 8 appetizer servings.