Ingredients 6 cups boiling water with 2 Tbsp salt 1 lb fresh green beans, ends snapped but kept long 1 to 1 1/2 cup grape tomatoes

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1 6 cups boiling water with 2 Tbsp salt 1 lb fresh green beans, ends snapped but kept long 1 to 1 1/2 cup grape tomatoes For Dressing: 3 Tbsp extra virgin olive oil 3 Tbsp red wine vinegar 1/2 tsp salt 1/8 tsp pepper Boil water and 2 Tbsp salt. Add green beans and cook until cooked through but still very firm (3 to 6 minutes depending on size of beans). Drain water from green beans, add very cold tap water and ice for a quick chill. Bartlett wagon maker Jacob Schmidt and grand-daughter Marjorie hoe his backyard garden. In a small mixing bowl, whisk oil briskly and slowly add vinegar until it turns almost creamy and thicker in texture. Stir in salt and pepper. Add tomatoes to green beans, drizzle with dressing and toss to evenly coat. Chill in refrigerator for 1 to 2 hours. Toss again before serving. Variation: You can add quartered, boiled small red potatoes, but increase the dressing amount if you do.

2 2 Tbsp sesame seeds 1 Tbsp poppy seeds 1/2 cup white sugar 1/2 cup olive oil 1/4 cup distilled white vinegar 1/4 tsp paprika 1/2 tsp Worcestershire sauce 1 Tbsp minced onion 10 oz baby spinach, torn into bite-sized pieces 1 or 2 pints strawberries, sliced 1/2 cup slivered almonds It was summertime in the early 1900s and the strawberries were ripe for picking on the Krumfuss berry farm. Whisk together sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover and chill for one hour. In a large bowl, combine spinach, strawberries and almonds. Pour dressing over salad, toss and refrigerate 10 to 15 minutes before serving.

3 12 oz of squid, cut into small pieces 1 small onion, chopped 1/2 cup chopped celery 2 cloves garlic, minced 1/2 can black olives, cut in half 1 tsp basil 1/4 tsp oregano 1/4 cup olive oil 3 Tbsp wine vinegar 1 small lemon, squeeze juice 1 tsp parsley Salt and pepper to taste The Ladies Aid for Immanuel Evangelical Church were probably used to doubling and even tripling their recipes for potluck dinners and salad bar luncheons. Blanch squid in boiling water for 5 minutes. Cut the squid when cold. Mix with remaining ingredients. Marinate for 3 hours or overnight. Serves 4 to 6.

4 3 lbs chuck roast, cut-up and trimmed 1 28 oz can stewed tomatoes 1 28 oz can tomato sauce 4 carrots, cut up 4 celery stalks, cut up 2 cans green beans, drained 1 can peas, drained 1 can corn, drained 3 potatoes, peeled, cut up I onion, diced Salt and pepper Optional 1/2 package spaghetti noodles Threshing season meant hard work in the kitchen for farm wives too, who brought food and drink to the crews in the fields. Using a five quart pot, place cut-up roast in pot, add water, at least two inches above the meat, boil for 30 minutes. Add stewed tomatoes, tomato sauce, carrots, celery, and onions. Bring to a boil, add green beans, peas, corn and boil on low for one hour. Final one hour of cooking add potatoes and dry spaghetti noodles if using. Salt and pepper to taste.

5 Salad 1 lb bow tie pasta 3 cups torn lettuce 1/2 cup thinly sliced red onion 1/2 lb Genoa salami, cut into thick strips 1/3 lb sliced pepperoni 2/3 lb provolone, cut into thick strips 4 oz pepperoncini 6 oz black olives, drained 1/2 cup thinly sliced celery 1 small chopped green pepper Tomatoes Dressing 1/2 cup olive oil 1 cup red wine vinegar 2 tsp salt 1 1/2 tsp black pepper 1 Tbsp parmesan cheese Salad In a large pot of boiling salted water cook pasta until tender, but firm. Drain the pasta and rinse with cold water. To the cold pasta add the remaining salad ingredients. This salad would have been a great starter for the Haases 1948 wedding reception at the Bartlett Tavern Dressing In a small bowl whisk together ingredients. Add to pasta mixture. Toss to coat. Serve immediately.

6 1 lb each fresh or frozen haddock and whiting fillets 10 oz fresh or frozen red snapper fillets 7 oz fresh or frozen shelled shrimp 5 cups water 1 16 oz can tomatoes cut up or crushed tomatoes 1 cup dry white wine 1 medium onion chopped 1 stalk celery, chopped 1/4 cup snipped parsley 2 Tbsp tomato paste 2 cloves minced garlic 2 bay leaves Few drops bottled hot pepper sauce Thaw fish fillets and shrimp, if frozen. Cut fish into 1-inch pieces. Half any large shrimp lengthwise. Set aside. In Dutch oven combine water, tomatoes, wine, onion, carrots, celery, parsley, tomato paste, garlic, bay leaves, hot pepper sauce, two teaspoons salt and dash pepper. It might look like Maine, but it s actually a lobster boil at the Heine family s Bartlett home during the 1970s. Bring to boiling; reduce heat. Simmer uncovered for 20 to 30 minutes or until vegetables are tender. Add fish pieces and shrimp. Bring mixture just to a boil. Reduce heat; cover and simmer for 5 to 7 minutes or until fish nd shrimp are done. Discard bay leaves. Makes 8 main dish servings.

7 8 oz softened cream cheese 3/4 cup sugar 20 oz pineapple tidbits, drained 10 oz package frozen strawberries 1/2 cup chopped nuts 8 oz Cool Whip Cream sugar and cream cheese together. Add remaining ingredients and mix together. Freeze in one bowl or individual servings. Remove from freezer approximately 30 minutes before serving if in individual servings. If it is in one large bowl, take it out of the freezer the night before and let is defrost in the refrigerator overnight. Snowflakes may have been falling outside, but inside, the annual Bartlett Woman s Club Christmas party was warm with laughter and the aromas of good food.

8 1/2 cup sugar 1/2 tsp dry mustard 1 tsp salt 1/2 cup vegetable oil 1/2 catsup 1/4 cup vinegar 1/4 water Place everything in a one pint container. Mix by shaking hard. Chill in refrigerator. The Bartlett Implement Co. claimed, Our Customers Are The Salt Of The Earth on this unique salt & pepper shaker that the company used for advertising.

9 3 Tbsp butter 1 medium onion (chopped) 2 lbs. ground beef 4 celery tops 1 28 oz can of tomatoes oz cans of beef consomme 1/2 tsp thyme 4 large carrots diced 2 cans of water 1 bay leaf 10 pepper corns 1/2 cup barley oz can of black beans Bartlett housewives often made Bull s Meat Market a daily stop for fresher than fresh chops, roasts and ground beef. Melt butter in a large skillet and sauté onions and beef until slightly browned. Drain the fat. Add remaining ingredients except barley and beans. Bring to a boil. Add the barley and cook over medium heat for an hour, stirring occasionally. Then add the beans and heat through. Remember to remove celery tops prior to serving. Serves 8-10 people