celebrating 20 years of cookbooks with gooseberry patch

7/31/2019 Celebrating 20 Years of Cookbooks with Gooseberry Patch

1/22

Enjoy20 recipes

published in some ofour favorite booksfrom throughout

the years!


2/22

Originally Published1992

GooseberryPatchwww.goo

seberrypatch.com

Easy Quiche Lorraine Vickie

Delicious with a cup o soup or a resh salad.

9" pie crust6 slices bacon2 T. onion, diced10 thin slices Swiss cheese4 eggs, lightly beaten

1 c. whipping cream1 c. milk1 T. all-purpose ournutmeg, pepper and cayenne

pepper to taste

Bake pie crust at 400 degrees for 10 minutes; cool. In a skillet, fry bacon untilcrisp. Drain, reserving a little of the drippings in skillet. Saut onion in drippings.

Overlap bacon and cheese slices to cover bottom of the crust; add onion. In abowl, whisk together remaining ingredients. Pour egg mixture into crust. Bake at400 degrees for 15 minutes. Reduce oven to 325 degrees and continue baking for30 minutes. Cut into wedges. Serves 6.


3/22


seberrypatch.com


Cream together butter and sugar; add extract. In a separate bowl, sift our andsalt together; add to butter mixture, mixing well. Form into balls, using levelteaspoonfuls of dough. Flatten balls slightly. Place one inch apart on ungreasedbaking sheets. Bake at 350 degrees for 8 to 10 minutes. Let cool. Put cookiestogether in pairs with Lemon Butter Filling in between. Roll in powdered sugar.

Makes 2 1/2 to 3 dozen.

1 c. butter1/2 c. powdered sugar1 t. lemon extract

2 c. all-purpose our1/4 t. saltGarnish: powdered sugar

These light little sandwiches have an irresistible avor youll love!

Pat HabigerSpearville, KSLemon Snowdrops

Lemon Butter Filling:1 egg, lightly beatenzest o 1 lemon3 T. lemon juice

2/3 c. sugar1-1/2 T. butter, sotened

Combine all ingredients in the top of a double boiler. Cook over hot water untilthick, stirring constantly. Let cool.


4/22


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Combine all ingredients in a large salad bowl. Drizzle with desired amount ofSweet-and-Sour Dressing. Toss to mix; serve immediately. Makes 4 servings.

6-oz. pkg. resh baby spinach4-oz. pkg. crumbled eta cheese1/2 c. chopped walnuts1 avocado, halved, pitted and

chopped

3 to 4 T. real bacon bits1/2 red onion, thinly sliced and

separated into rings1/2 c. red pepper, chopped1 tomato, chopped

Delicious...and your riends will all want the recipe or the dressing. Its great or

garden salads and pasta salads, too!

Barb McFadenSpinach Salad

Sweet-and-Sour Dressing:

1-1/2 c. salad oil1/2 c. red wine vinegar3 T. sugar2 to 3 T. Worcestershire

sauce

1 t. chili powder1 t. seasoned saltgarlic powder to tasteOptional: 2 t. onion, grated

Combine all ingredients in a jar with a lid; shake well. Keep refrigerated.


5/22


seberrypatch.com


Beat eggs in a bowl, gradually adding sugar. Slowly pour in oil and vanilla; stirwell. In a separate large bowl, combine dry ingredients. Add sour cream and eggmixture alternately to our mixture; stir until moistened. Fold in blueberries.Spoon into greased or paper-lined mufn cups, lling 2/3 full. For topping, mixcinnamon and remaining sugar together; sprinkle over batter. Bake at 400 degreesfor 20 minutes. Makes about 1-1/2 dozen.

2 eggs1 c. plus 2 T. sugar, divided1/2 c. oil1/2 t. vanilla extract2 c. all-purpose our1/2 t. salt

1 t. baking powder1/2 t. baking soda1 c. sour cream1 c. blueberries, thawed i rozen1 t. cinnamon

When our children were small, we always went or adventures in the woods to fnd

wild huckleberries and blueberries. Today we still fnd places to pick these berriesand they continue to be our amilys avorites. They give a meal such an old-ashioned taste.

Mary WarrenAuburn, MIBlueberry Cream Mufns


6/22


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Combine beans, carrot, onions, water, sugar and thyme in a large saucepan.Bring to a boil over medium heat; reduce heat to low. Cover and simmer until

vegetables are crisp-tender, about 5 minutes. Pour apple juice into a small bowl;blend in cornstarch, stirring until dissolved. Add to vegetables and stir; add apple.Continue to simmer over low heat for 2 minutes, until sauce has thickened.Serves 6.

2 c. resh green beans, trimmed andcut into 2-inch pieces

1 c. carrot, peeled and thinly sliced2 green onions, chopped1/2 c. water1 t. sugar

1/4 t. dried thyme1/3 c. apple juice1 t. cornstarch1/2 c. Red Delicious apple, cored

and chopped

A terrifc way to use resh-picked beans rom your garden!

Jo AnnApple Orchard Green Beans


7/22


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Line a greased 13"x9" baking pan with bread cubes; set aside. In a skillet overmedium heat, brown sausage with onion and green pepper; drain. Stir inpimentos; spoon sausage mixture over bread and set aside. In a bowl, beattogether remaining ingredients; pour over sausage mixture. Cover and refrigerateovernight. Bake, covered, at 325 degrees for one hour and 20 minutes, or until aknife tip inserted near the center comes out clean. Let stand 10 minutes beforeserving. Yields 12 to 15 servings.

12 slices white bread, cruststrimmed, cubed

1-1/2 lbs. ground pork sausage1/3 c. onion, chopped1/4 c. green pepper, chopped2-oz. jar chopped pimentos,

drained

6 eggs3 c. milk2 t. Worcestershire sauce1 t. dry mustard1/4 t. dried oregano1/2 t. salt1/4 t. pepper

We love to make this breakast dish on Christmas Eve, then enjoy all the un on

Christmas morning. O course, its tasty any time o year!

Joanne WestBeavercreek, OHEgg & Sausage Bake


8/22


seberrypatch.com

Originally Published2001Mix cornstarch and water in a cup; set aside. In a heavy saucepan, combine

sugars and milk. Cook and stir over medium heat until sugars dissolve. Continuecooking until mixture reaches the soft-ball stage, or 234 to 243 degrees on acandy thermometer. Stir in cornstarch mixture and remove from heat; mixturewill appear lumpy. Stir in vanilla and peanut butter. Spread into a buttered 8"x8"baking pan. Cover and chill; cut into squares. Makes about 2 pounds.

1 t. cornstarch1 T. water16-oz. pkg. brown sugar3 T. sugar

1/2 c. milk1 T. butter1 t. vanilla extract8-oz. jar creamy peanut butter

Creamy and sota Gooseberry Patch avorite!

Brenda DoakDelaware, OHPeanut Butter Fudge


9/22


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Place each chicken breast between 2 sheets of heavy-duty plastic wrap; atten to1/4-inch thickness using a rolling pin. Set aside. Mix honey and mustard together;spread over chicken. Coat chicken with pecans; arrange chicken in a lightlygreased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 15 to 18 minutes,until chicken juices run clear when pierced. Makes 4 servings.

4 boneless, skinless chicken breasts2 T. honey

2 T. Dijon mustard2 T. ground pecans

Garnish with each chicken breast with a pecan hal, i desired.

Linda WiistDuluth, GAPecan Chicken


10/22


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Gently press wonton wrappers into ungreased mini mufn tins; bake at350 degrees for 5 minutes. Combine remaining ingredients in a bowl; stir well and

spoon evenly into wonton cups. Bake for 5 more minutes, until golden and cheeseis melted; serve warm. Makes 5 dozen.

15 wonton wrappers, quartered16-oz. pkg. ground pork sausage,

browned and drained1-1/2 c. shredded Cheddar cheese1-1/2 c. shredded Monterey Jack

cheese

2-1/4 oz. can sliced black olives,drained

1/2 c. red pepper, chopped8-oz. bottle ranch salad dressing

Makes 60 tidbits to nibble on during the game!

Sherry NobleKennett, MOSausage All-Stars


11/22


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Mash potatoes in a large bowl; blend in cream cheese, sour cream and butter. Addsalt, pepper and paprika to taste. Spread in a greased 13"x9" baking pan; cover andrefrigerate overnight. Bake, covered, for 30 minutes at 350 degrees, until heatedthrough. Serves 8 to 10.

5 lbs. potatoes, peeled, quarteredand boiled

3-oz. pkg. cream cheese, sotened

2 c. sour cream1 T. butter, sotenedsalt, pepper and paprika to taste

A time-saving recipe so the cook can enjoy her amily and guests, too.

Karen AntonidesGahanna, OHMake-Ahead Mashed Potatoes


12/22


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Place beef in a slow cooker. Combine vegetables and seasonings; spoon overbeef. Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to5 hours. Shred beef. Serve beef and vegetable mixture on tortillas with a slottedspoon. Garnish with favorite toppings. Serves 8 to 10.

1-1/2 lbs. bee round steak8-oz. can diced tomatoes, drained1 onion, sliced1 green pepper, cut into strips1 red pepper, cut into strips1 jalapeo pepper, chopped1 t. resh cilantro, chopped2 cloves garlic, minced

1 t. chili powder1 t. ground cumin1 t. ground coriander1/4 t. salt8 to 10 our tortillasGarnish: sour cream, guacamole,

salsa, shredded cheese, shreddedlettuce

These are always a avorite or casual dinner parties or when the whole amily gets

togetherand the slow cooker does all the work!

Erin GummOmaha, NESlow-Cooker Fajitas


13/22


seberrypatch.com

Originally Published2006Rub roast with salt and pepper. Brown roast briey under broiler to remove

excess fat; drain well. Arrange apples in a slow cooker; place roast on top.Combine remaining ingredients and spoon over roast. Cover and cook on lowsetting for 10 to 12 hours. Serves 6.

3 to 4-lb. pork loin roastsalt and pepper to taste4 to 6 apples, cored and quartered

1/4 c. apple juice3 T. brown sugar, packed1 t. ground ginger

This roast cooks up so moist! I serve it alongside mashed potatoes and green beans.

Jen StoutBlandon, PAApple-Glazed Pork Roast


14/22


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Combine our, sugar, baking powder and salt in a bowl. Add raisins and walnuts;mix well and set aside. In a separate large bowl, whisk together egg, extracts,butter and lemon zest. Stir our mixture into egg mixture; set aside. Stir bakingsoda into pineapple until well blended; add to our mixture. Pour into a greased8"x4" loaf pan. Bake at 350 degrees for one hour. Cool on a wire rack. Makesone loaf.

2 c. all-purpose our1/2 c. sugar1 t. baking powder1/2 t. salt1 c. raisins1/2 c. chopped walnuts1 egg, beaten

1 t. almond extract1 t. vanilla extract2 T. butter, melted and cooled1 t. lemon zest1 t. baking soda1 c. crushed pineapple

Sweet with a nutty avor.

Wendy Lee PaffenrothPine Island, NYPerect Pineapple-Nut Bread


15/22


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Beat sugar and margarine together. Add eggs; mix well. Stir in our, cocoa andsalt; mix in vanilla and nuts. Pour into a greased and oured 9 pie plate. Bake at350 degrees for 25 to 30 minutes. Cut into wedges; top with scoops of ice cream.

Serves 6 to 8.

1 c. sugar1/2 c. margarine, melted and cooled

slightly2 eggs, beaten1/2 c. all-purpose our

1/3 c. baking cocoa1/4 t. salt1 t. vanilla extract1/2 c. chopped walnutsGarnish: vanilla ice cream

Just as good now as back in 1914, when it frst appeared in a YMCA cookbook.

Flo BurtnettGage, OKFudge Brownie Pie


16/22


17/22


seberrypatch.com

Originally Published

2009Line a 2-quart bowl with plastic wrap; sprinkle in one tablespoon almonds. Ina separate large bowl, mix together 1/2 cup almonds, cheeses, peppers, spinachand garlic; blend well. Press into bowl over almonds. Cover and chill overnight.At serving time, invert onto a serving dish. Remove plastic wrap; press remainingalmonds onto the outside. Serve with crackers or pita wedges. Makes about7 cups.

1 c. plus 1 T. chopped almonds,divided

8-oz. pkg. crumbled eta cheese2 8-oz. pkgs. cream cheese,

sotened7-oz. jar roasted red peppers,

drained and chopped

10-oz. pkg. rozen choppedspinach, thawed and drained

1 clove garlic, choppedassorted crackers or toasted pita

wedges

A must or estive parties...my guests always request it!

Stephanie DoyleLincoln University, PAGreek Spread


18/22


seberrypatch.com


Combine ham and water in a large saucepan. Simmer over medium heat for30 minutes. Add potatoes and cook for an additional 15 minutes. Increase heatso water is boiling and add frozen dumplings or noodles, one at a time. Stir insalt and pepper to taste. Reduce heat and simmer for 15 minutes. Stir frequentlyto avoid sticking to pan. If mixture gets too thick, add a little hot water. Garnishservings with chopped onion. Serves 8 to 10.

2 10-oz. pkgs. cooked ham, cubed6 qts. water6 potatoes, peeled and diced2 12-oz. pkgs. rozen potpie

dumplings or rozen homestyle

egg noodles

salt and pepper to tasteGarnish: chopped onion

My grandma used to make the very best country ham potpie...not the crust-toppedcasserole, but rather a kind o Pennsylvania Dutch dish with noodle dumplings.She made her own dough rom scratch. Now I use ready-made rozen dumplings.

It is quick & easy to eed a crowd with this recipe. My grandchildren requestthis a lot.

Eva DrummondTimberville, VAGrandmas Ham Potpie


19/22


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In a large bowl, combine chicken, one cup cheese, soup, milk, salt, pepper andpimentos, if using; mix well. Add cooked spaghetti to chicken mixture; toss tocoat. Transfer to a greased 13x9 baking pan; sprinkle with remaining cheese.Bake, uncovered, at 350 degrees for 20 to 25 minutes, or until heated through.Makes 4 to 6 servings.

2 c. cooked chicken, cubed2 c. shredded Cheddar cheese,

divided10-3/4 oz. can cream o

chicken soup1 c. milk

1/4 t. salt1/4 t. pepperOptional: 1 T. diced pimentos7-oz. pkg. spaghetti, broken up

and cooked

This delicious recipe was given to me by my grandma when I frst got married. Its

so easy to make! Its a great way to use letover chicken too.

Brenda DubZanesville, OHCheddar Chicken Spaghetti


20/22

GooseberryPatchwww.gooseberrypatch.com


In a large stockpot over medium heat, saut onion and celery in oil untiltranslucent. Add remaining ingredients except noodles. Reduce heat and simmer,uncovered, for 25 to 30 minutes. Stir in noodles. Simmer an additional 10 to15 minutes, until noodles are tender. Makes 8 servings.

1/2 onion, chopped2 stalks celery, chopped2 to 3 t. oil2 14-1/2 oz. cans chicken broth1/4 c. roasted red peppers, drained15-oz. can mixed vegetables

3 boneless, skinless chicken breasts,cooked and diced

1 t. poultry seasoning1 t. garlic powder16-oz. pkg. thin egg noodles,

uncooked

Every year we head out to our local pumpkin patch or some all amily un.

Aterward, everyone is tired and hungry rom picking pumpkins, walking the cornmaze and going on a hayride. This satisying soup is quick & easy. I serve it withhomemade popovers.

Sherry ShufordLynchburg, VAChill-Chaser Noodle Soup


21/22

GooseberryPatchwww.gooseberrypatch.com


In a food processor, nely chop peppers and onions. Combine with tomatoes,sugar, vinegar and seasonings in a very large stockpot. Bring to a boil overmedium-high heat, stirring often. Reduce heat to low. Cover and simmer forat least one hour, stirring often to prevent burning, until mixture darkens andthickens. Add pectin and stir well for one minute. Ladle into hot sterilized jars,leaving one-inch headspace. Wipe rims; secure with lids and rings. Process in aboiling-water bath for 10 minutes. Set jars on a towel to cool. Check for seals.Attach Serving Instructions to each jar. Makes 14 to 17, 1/2-pint jars.

Serving Instructions:Blend the contents of one jar with two, 8-ounce packages softened cream cheese.Serve with thin wheat crackers or your favorite chips.

6 red peppers, quartered6 jalapeo peppers, halved and

seeded3 sweet onions, quartered9 c. tomatoes, chopped and drained6 c. sugar2 c. white vinegar

2 t. red pepper akes, or more totaste

2 T. salt2 1-3/4 oz. pkgs. powdered ruit

pectin14 to 17 1/2-pint canning jars with

lids, sterilized

This relish is really worth the eort! Its great to keep on hand or unexpectedcompany. Its a perect hostess git too. I like to make cute little tags and tie them

onto the jars with a torn strip o homespun abric.

Pam MasseyMarshall, ARPams Party in a Jar


22/22

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celebrating 20 years of cookbooks with gooseberry patch

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