Recipes included in the Original Bartholomew Buffet Cookbook – 2003
1 can cream-style corn
1 can whole kernel corn, with liquid
1 stick oleo
1 C. dry macaroni
1 C. Velveeta cheese, cut up
Mix all ingredients together. Cover and bake at 350º for 45 minutes. Stir occasionally. Let stand 10 minutes before serving. You may use your crock pot, but double the recipe and cook on low for 4 to 6 hours.
1 can peas
1/2 to 1 C. milk
Flour
Salt
Water
Toast
Pour the peas into a saucepan; do not drain. Add 1/2 to 1 cup milk. Mix the flour, salt and water into a paste (the paste needs to be a thin mixture, like gravy). Slowly add the mixture to the boiling peas, stirring constantly. Serve over toast.
MICROWAVE VERSION: Drain half of the juice from the can of peas. Put peas and remaining juice in a glass bowl. Add 2 tablespoons margarine and enough flour to coat the peas. Microwave until butter melts. Add milk, stir and microwave until thickened. Serve over toast.
Sweet potatoes, boiled in skins
1/2 stick margarine
1 T. to 1/2 C. brown sugar, to taste
Miniature marshmallows
Boil potatoes in skin until done. (Note: Be sure to pick out sweet potatoes of similar size for even cooking. Don’t poke potatoes. Only check them when you’re pretty sure they’re done – if you poke them too many times, can make them icky.) Drain and hold under cold water to peel. Mash them and add butter and brown sugar. Bake at 350º until bubbling around edges. Add marshmallows about 5 to 10 minutes before serving. Can do the day ahead.
1 lb. elbow macaroni, or any shape you choose
1 C. celery, diced
2 carrots, diced
1 green pepper, diced
1 onion, diced
DRESSING:
1/2 C. vinegar
3/4 C. sugar
1/2 can Eagle Brand milk
1 C. mayonnaise
Cook macaroni; rinse with cold water and drain. Add celery, carrots, onions and green pepper. Mix together dressing ingredients and toss with macaroni mixture.
3 C. uncooked macaroni, cooked and drained
8 oz. dried beef, diced
1 C. celery, diced
1 C. sweet pickle relish
1 small onion, chopped
4 hard-boiled eggs, chopped
Salt, to taste
DRESSING:
1 C. Miracle Whip
1/2 C. milk
1 C. sour cream
1 tsp. lemon juice
1 tsp. dill pickle juice
1 tsp. mustard
Combine the first 7 ingredients in large bowl. Mix dressing ingredients together, then pour over macaroni mixture. Stir well.
6 C. vegetable pasta or tortini, cooked
1 cucumber, diced
2 C. celery, chopped
1 green pepper, chopped
1 medium onion, chopped
2 tsp. salt
2 dashes black pepper
1 tsp. garlic powder
2 T. basil
2 T. parsley flakes
1 T. dill weed
2 C. vegetable oil
1 1/2 C. cider vinegar
1 1/2 C. sugar
Cherry tomatoes
Mix oil, vinegar and sugar. Pour over the remaining ingredients that have been combined. Mix well. This can marinate in refrigerator 2 or 3 days before serving. To serve, add cherry tomatoes for color.
NOTE: This makes a lot of dressing. Only put on half the amount and let sit for a day to see if you need more dressing. The remaining dressing can be used on a tossed salad.
1 head lettuce
1/2 C. green pepper
1/2 C. celery, diced
1/4 to 1/2 C. sweet onion
3/4 to 1 pt. Miracle Whip
3 T. sugar
4 to 6 oz. Cheddar cheese, grated
8 to 10 slices crisp bacon, crumbled
Fill 9×13″ cake pan 3/4 full of lettuce. Layer vegetables on top, in order. Mix Miracle Whip and sugar. Spread on top of veggies. Cover with cheese and bacon. Cover and refrigerate, preferably overnight.
1 head romaine lettuce, torn into pieces
1 can mandarin oranges, drained
1/2 C. slivered almonds
DRESSING:
2/3 C. olive oil
3 T. tarragon or red wine vinegar
3 T. sugar
1 1/2 tsp. salt
Mix dressing ingredients and refrigerate at least 1 hour before serving. Toss salad ingredients together and pour on the dressing just before serving.
1 head romaine lettuce
1 head iceberg lettuce
1 red onion, sliced
1 – 4 oz. can mandarin oranges, drained
1 pomegranate, sliced
DRESSING:
1/2 medium onion, chopped
1 C. sugar
1/2 C. white vinegar
2 tsp. dry mustard
1 1/2 tsp. salt
1 1/2 tsp. salad oil
2 tsp. poppy seeds
In blender, combine dressing ingredients, except salad oil and poppy seeds. Mix at low speed until all sugar dissolves. Drizzle salad oil into blender and mix at medium speed until dressing is thick and glossy. Stir in poppy seeds. The secret to this salad is to have salad ingredients very cold in a clear glass serving bowl with romaine lettuce leaves. In center, place broken iceberg lettuce leaves, broken remaining romaine lettuce, purple onion, mandarin oranges and pomegranate. Add dressing and serve.
3 tubes refrigerated biscuits
1/3 C. sugar
1/2 tsp. cinnamon
1/2 C. nuts, chopped
1 1/2 sticks margarine
1 C. brown sugar
1 tsp. cinnamon
1/4 C. white Karo syrup
Put nuts in bottom of greased Bundt pan. Mix sugar and 1/2 teaspoon cinnamon and set aside. Cut each biscuit into 4 pieces and coat each piece in the sugar-cinnamon mixture. Place pieces evenly on top of nuts. Bring the margarine, brown sugar, syrup and remaining ingredients to a boil. Pour over biscuit pieces. Bake at 350° for 25 minutes. Let cool on rack 10 minutes and turn out onto plate.