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published in some of our favorite books from throughout the years!

20 recipes


Easy Quiche Lorraine
Delicious with a cup of soup or a fresh salad. 9" pie crust 6 slices bacon 2 T. onion, diced 10 thin slices Swiss cheese 4 eggs, lightly beaten 1 c. whipping cream 1 c. milk 1 T. all-purpose flour nutmeg, pepper and cayenne pepper to taste


Originally Published 1992

Bake pie crust at 400 degrees for 10 minutes; cool. In a skillet, fry bacon until crisp. Drain, reserving a little of the drippings in skillet. Sauté onion in drippings. Overlap bacon and cheese slices to cover bottom of the crust; add onion. In a bowl, whisk together remaining ingredients. Pour egg mixture into crust. Bake at 400 degrees for 15 minutes. Reduce oven to 325 degrees and continue baking for 30 minutes. Cut into wedges. Serves 6.
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Lemon Snowdrops
These light little sandwiches have an irresistible flavor you’ll love! 1 c. butter 1/2 c. powdered sugar 1 t. lemon extract 2 c. all-purpose flour 1/4 t. salt Garnish: powdered sugar

Pat Habiger Spearville, KS

Cream together butter and sugar; add extract. In a separate bowl, sift flour and salt together; add to butter mixture, mixing well. Form into balls, using level teaspoonfuls of dough. Flatten balls slightly. Place one inch apart on ungreased baking sheets. Bake at 350 degrees for 8 to 10 minutes. Let cool. Put cookies together in pairs with Lemon Butter Filling in between. Roll in powdered sugar. Makes 2 1/2 to 3 dozen.

Originally Published 1994

Lemon Butter Filling:
©Gooseberry Patch •

1 egg, lightly beaten zest of 1 lemon 3 T. lemon juice

2/3 c. sugar 1-1/2 T. butter, softened

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

Spinach Salad
Delicious...and your friends will all want the recipe for the dressing. It’s great for garden salads and pasta salads, too! 6-oz. pkg. fresh baby spinach 4-oz. pkg. crumbled feta cheese 1/2 c. chopped walnuts 1 avocado, halved, pitted and chopped 3 to 4 T. real bacon bits 1/2 red onion, thinly sliced and separated into rings 1/2 c. red pepper, chopped 1 tomato, chopped

Barb McFaden

Originally Published 1995

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

Sweet-and-Sour Dressing:
©Gooseberry Patch •

1-1/2 c. salad oil 1/2 c. red wine vinegar 3 T. sugar 2 to 3 T. Worcestershire sauce

1 t. chili powder 1 t. seasoned salt garlic powder to taste Optional: 2 t. onion, grated

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

Blueberry Cream Muffins
When our children were small, we always went for adventures in the woods to find wild huckleberries and blueberries. Today we still find places to pick these berries and they continue to be our family’s favorites. They give a meal such an oldfashioned taste. 2 eggs 1 c. plus 2 T. sugar, divided 1/2 c. oil 1/2 t. vanilla extract 2 c. all-purpose flour 1/2 t. salt

Mary Warren Auburn, MI

1 t. baking powder 1/2 t. baking soda 1 c. sour cream 1 c. blueberries, thawed if frozen 1 t. cinnamon

Originally Published 1997

©Gooseberry Patch •

Beat eggs in a bowl, gradually adding sugar. Slowly pour in oil and vanilla; stir well. In a separate large bowl, combine dry ingredients. Add sour cream and egg mixture alternately to flour mixture; stir until moistened. Fold in blueberries. Spoon into greased or paper-lined muffin cups, filling 2/3 full. For topping, mix cinnamon and remaining sugar together; sprinkle over batter. Bake at 400 degrees for 20 minutes. Makes about 1-1/2 dozen.

Apple Orchard Green Beans
A terrific way to use fresh-picked beans from your garden! 2 c. fresh green beans, trimmed and cut into 2-inch pieces 1 c. carrot, peeled and thinly sliced 2 green onions, chopped 1/2 c. water 1 t. sugar 1/4 t. dried thyme 1/3 c. apple juice 1 t. cornstarch 1/2 c. Red Delicious apple, cored and chopped

Jo Ann

Originally Published 1998

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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.

Egg & Sausage Bake
We love to make this breakfast dish on Christmas Eve, then enjoy all the fun on Christmas morning. Of course, it’s tasty any time of year! 12 slices white bread, crusts trimmed, cubed 1-1/2 lbs. ground pork sausage 1/3 c. onion, chopped 1/4 c. green pepper, chopped 2-oz. jar chopped pimentos, drained 6 eggs 3 c. milk 2 t. Worcestershire sauce 1 t. dry mustard 1/4 t. dried oregano 1/2 t. salt 1/4 t. pepper

Joanne West Beavercreek, OH

Originally Published 2000

©Gooseberry Patch •

Line a greased 13"x9" baking pan with bread cubes; set aside. In a skillet over medium heat, brown sausage with onion and green pepper; drain. Stir in pimentos; spoon sausage mixture over bread and set aside. In a bowl, beat together remaining ingredients; pour over sausage mixture. Cover and refrigerate overnight. Bake, covered, at 325 degrees for one hour and 20 minutes, or until a knife tip inserted near the center comes out clean. Let stand 10 minutes before serving. Yields 12 to 15 servings.

Peanut Butter Fudge
Creamy and soft…a Gooseberry Patch favorite! 1 t. cornstarch 1 T. water 16-oz. pkg. brown sugar 3 T. sugar 1/2 c. milk 1 T. butter 1 t. vanilla extract 8-oz. jar creamy peanut butter

Brenda Doak Delaware, OH

Mix 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. Continue cooking until mixture reaches the soft-ball stage, or 234 to 243 degrees on a candy thermometer. Stir in cornstarch mixture and remove from heat; mixture will 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.
©Gooseberry Patch •

Originally Published 2001

Pecan Chicken
Garnish with each chicken breast with a pecan half, if desired. 4 boneless, skinless chicken breasts 2 T. honey 2 T. Dijon mustard 2 T. ground pecans

Linda Wiist Duluth, GA

Place each chicken breast between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a rolling pin. Set aside. Mix honey and mustard together; spread over chicken. Coat chicken with pecans; arrange chicken in a lightly greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 15 to 18 minutes, until chicken juices run clear when pierced. Makes 4 servings.

Originally Published 2002

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Sausage All-Stars
Makes 60 tidbits to nibble on during the game! 15 wonton wrappers, quartered 16-oz. pkg. ground pork sausage, browned and drained 1-1/2 c. shredded Cheddar cheese 1-1/2 c. shredded Monterey Jack cheese 2-1/4 oz. can sliced black olives, drained 1/2 c. red pepper, chopped 8-oz. bottle ranch salad dressing

Sherry Noble Kennett, MO

Originally Published 2003

Gently press wonton wrappers into ungreased mini muffin tins; bake at 350 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 cheese is melted; serve warm. Makes 5 dozen.
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Make-Ahead Mashed Potatoes
A time-saving recipe so the cook can enjoy her family and guests, too. 5 lbs. potatoes, peeled, quartered and boiled 3-oz. pkg. cream cheese, softened

Karen Antonides Gahanna, OH

2 c. sour cream 1 T. butter, softened salt, pepper and paprika to taste Originally Published 2004

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

©Gooseberry Patch •

Slow-Cooker Fajitas
These are always a favorite for casual dinner parties or when the whole family gets together…and the slow cooker does all the work! 1-1/2 lbs. beef round steak 8-oz. can diced tomatoes, drained 1 onion, sliced 1 green pepper, cut into strips 1 red pepper, cut into strips 1 jalapeño pepper, chopped 1 t. fresh cilantro, chopped 2 cloves garlic, minced

Erin Gumm Omaha, NE

1 t. chili powder 1 t. ground cumin 1 t. ground coriander 1/4 t. salt 8 to 10 flour tortillas Garnish: sour cream, guacamole, salsa, shredded cheese, shredded lettuce

Originally Published 2005

©Gooseberry Patch •

Place beef in a slow cooker. Combine vegetables and seasonings; spoon over beef. Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to 5 hours. Shred beef. Serve beef and vegetable mixture on tortillas with a slotted spoon. Garnish with favorite toppings. Serves 8 to 10.

Apple-Glazed Pork Roast
This roast cooks up so moist! I serve it alongside mashed potatoes and green beans. 3 to 4-lb. pork loin roast salt and pepper to taste 4 to 6 apples, cored and quartered 1/4 c. apple juice 3 T. brown sugar, packed 1 t. ground ginger

Jen Stout Blandon, PA

Rub roast with salt and pepper. Brown roast briefly 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 low setting for 10 to 12 hours. Serves 6.

Originally Published 2006

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Perfect Pineapple-Nut Bread
Sweet with a nutty flavor. 2 c. all-purpose flour 1/2 c. sugar 1 t. baking powder 1/2 t. salt 1 c. raisins 1/2 c. chopped walnuts 1 egg, beaten

Wendy Lee Paffenroth Pine Island, NY

1 t. almond extract 1 t. vanilla extract 2 T. butter, melted and cooled 1 t. lemon zest 1 t. baking soda 1 c. crushed pineapple

Originally Published 2007

©Gooseberry Patch •

Combine flour, 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 flour mixture into egg mixture; set aside. Stir baking soda into pineapple until well blended; add to flour mixture. Pour into a greased 8"x4" loaf pan. Bake at 350 degrees for one hour. Cool on a wire rack. Makes one loaf.

Fudge Brownie Pie
Just as good now as back in 1914, when it first appeared in a YMCA cookbook. 1 c. sugar 1/2 c. margarine, melted and cooled slightly 2 eggs, beaten 1/2 c. all-purpose flour 1/3 c. baking cocoa 1/4 t. salt 1 t. vanilla extract 1/2 c. chopped walnuts Garnish: vanilla ice cream

Flo Burtnett Gage, OK

Beat sugar and margarine together. Add eggs; mix well. Stir in flour, cocoa and salt; mix in vanilla and nuts. Pour into a greased and floured 9” pie plate. Bake at 350 degrees for 25 to 30 minutes. Cut into wedges; top with scoops of ice cream. Serves 6 to 8.

Originally Published 2008

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Sisler Family Spinach Hamburgers
This recipe has been passed down from my grandmother’s family, and was a tradition in my home growing up. Now, I serve it to my family. A requested dish at all of our gatherings, we enjoy corn on the cob and macaroni salad with these burgers. 2 lbs. ground beef 10-oz. pkg. frozen chopped spinach, thawed and drained 1/2 to 3/4 c. grated Parmesan cheese 1.35-oz. pkg. onion soup mix 4 to 6 sandwich buns, split

Charlotte Keul Des Moines, IA

Originally Published 2008

©Gooseberry Patch •

In a large bowl, combine all ingredients except buns, mixing well with hands. Form into 4 to 6 patties. Grill on a hot grill to desired doneness. Serve on buns. Makes 4 to 6 servings.

Greek Spread
A must for festive guests always request it! 1 c. plus 1 T. chopped almonds, divided 8-oz. pkg. crumbled feta cheese 2 8-oz. pkgs. cream cheese, softened 7-oz. jar roasted red peppers, drained and chopped

Stephanie Doyle Lincoln University, PA

10-oz. pkg. frozen chopped spinach, thawed and drained 1 clove garlic, chopped assorted crackers or toasted pita wedges

©Gooseberry Patch •

Line a 2-quart bowl with plastic wrap; sprinkle in one tablespoon almonds. In a separate large bowl, mix together 1/2 cup almonds, cheeses, peppers, spinach and garlic; blend well. Press into bowl over almonds. Cover and chill overnight. At serving time, invert onto a serving dish. Remove plastic wrap; press remaining almonds onto the outside. Serve with crackers or pita wedges. Makes about 7 cups.

Originally Published 2009

Grandma’s Ham Potpie
My grandma used to make the very best country ham potpie...not the crust-topped casserole, but rather a kind of Pennsylvania Dutch dish with noodle dumplings. She made her own dough from scratch. Now I use ready-made frozen dumplings. It is quick & easy to feed a crowd with this recipe. My grandchildren request this a lot. 2 10-oz. pkgs. cooked ham, cubed 6 qts. water 6 potatoes, peeled and diced 2 12-oz. pkgs. frozen potpie dumplings or frozen homestyle egg noodles salt and pepper to taste Garnish: chopped onion

Eva Drummond Timberville, VA

Originally Published 2009

©Gooseberry Patch •

Combine ham and water in a large saucepan. Simmer over medium heat for 30 minutes. Add potatoes and cook for an additional 15 minutes. Increase heat so water is boiling and add frozen dumplings or noodles, one at a time. Stir in salt and pepper to taste. Reduce heat and simmer for 15 minutes. Stir frequently to avoid sticking to pan. If mixture gets too thick, add a little hot water. Garnish servings with chopped onion. Serves 8 to 10.

Cheddar Chicken Spaghetti
This delicious recipe was given to me by my grandma when I first got married. It’s so easy to make! It’s a great way to use leftover chicken too. 2 c. cooked chicken, cubed 2 c. shredded Cheddar cheese, divided 10-3/4 oz. can cream of chicken soup 1 c. milk

Brenda Dubé Zanesville, OH

1/4 t. salt 1/4 t. pepper Optional: 1 T. diced pimentos 7-oz. pkg. spaghetti, broken up and cooked

Originally Published 2010

©Gooseberry Patch •

In a large bowl, combine chicken, one cup cheese, soup, milk, salt, pepper and pimentos, if using; mix well. Add cooked spaghetti to chicken mixture; toss to coat. Transfer to a greased 13”x9” 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.

Chill-Chaser Noodle Soup
Every year we head out to our local pumpkin patch for some fall family fun. Afterward, everyone is tired and hungry from picking pumpkins, walking the corn maze and going on a hayride. This satisfying soup is quick & easy. I serve it with homemade popovers. 1/2 onion, chopped 2 stalks celery, chopped 2 to 3 t. oil 2 14-1/2 oz. cans chicken broth 1/4 c. roasted red peppers, drained 15-oz. can mixed vegetables

Sherry Shuford Lynchburg, VA

3 boneless, skinless chicken breasts, cooked and diced 1 t. poultry seasoning 1 t. garlic powder 16-oz. pkg. thin egg noodles, uncooked

Originally Published 2011

©Gooseberry Patch •

In a large stockpot over medium heat, sauté onion and celery in oil until translucent. Add remaining ingredients except noodles. Reduce heat and simmer, uncovered, for 25 to 30 minutes. Stir in noodles. Simmer an additional 10 to 15 minutes, until noodles are tender. Makes 8 servings.

Pam’s Party in a Jar
This relish is really worth the effort! It’s great to keep on hand for unexpected company. It’s a perfect hostess gift too. I like to make cute little tags and tie them onto the jars with a torn strip of homespun fabric. 6 red peppers, quartered 6 jalapeño peppers, halved and seeded 3 sweet onions, quartered 9 c. tomatoes, chopped and drained 6 c. sugar 2 c. white vinegar

Pam Massey Marshall, AR

2 t. red pepper flakes, or more to taste 2 T. salt 2 1-3/4 oz. pkgs. powdered fruit pectin 14 to 17 1/2-pint canning jars with lids, sterilized

Originally Published 2012

©Gooseberry Patch •

In a food processor, finely chop peppers and onions. Combine with tomatoes, sugar, vinegar and seasonings in a very large stockpot. Bring to a boil over medium-high heat, stirring often. Reduce heat to low. Cover and simmer for at least one hour, stirring often to prevent burning, until mixture darkens and thickens. 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 a boiling-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.

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

Serving Instructions:

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