Vickie - Our Favorite One-Dish Dinner Recipes

Back in 1984, we were next-door neighbors raising our families in the little town of Delaware, Ohio. Two moms with small children, we were looking for a way to do what we loved and stay home with the kids too. We had always shared a love of home cooking and making memories with family & friends and so, after many a conversation over the backyard fence, Gooseberry Patch was born. We put together our first catalog at our kitchen tables, enlisting the help of our loved ones wherever we could. From that very first mailing, we found an immediate connection with many of our customers and it wasnt long before we began receiving letters, photos and recipes from these new friends. In 1992, we put together our very first cookbook, compiled from hundreds of these recipes and, the rest, as they say, is history.

Hard to believe its been over 30 years since those kitchen-table days! From that original little Gooseberry Patch family, weve grown to include an amazing group of creative folks who love cooking, decorating and creating as much as we do. Today, were best known for our homestyle, family-friendly cookbooks, now recognized as national bestsellers. Jo Ann & Vickie One things for sure, we couldnt have done it without our friends all across the country. Each year, were honored to turn thousands of your recipes into our collectible cookbooks. Our hope is that each book captures the stories and heart of all of you who have shared with us. Whether youve been with us since the beginning or are just discovering us, welcome to the Gooseberry Patch family! Visit our website anytime www.gooseberrypatch.com 6673 Dear Friend, From busy weeknights to casual gatherings, theres nothing more satisfying for dinner than a creamy pot pie topped with a flaky crust, a piping-hot pot roast or a cheesy, crumb-topped casserole.

For Our Favorite One-Dish Dinners , weve rounded up 62 no-fuss recipes that will bring everyone running to the table. Whether youd like to serve up savory Fiesta Taco Pie, oh-so-easy Cheesy Tuna Skillet, hearty pop-in-the-oven Chicken Comfort Casserole or tummy-warming Potato-Bacon Chowder, youll find a wide variety of lip-smacking one-dish recipes that are as easy to prepare as they are to clean up! Lets get cooking some delicious one-dish meals! Enjoy!
Jo Ann & Vickie Bake a shortcake for dessert to fill with strawberries or peaches. Mix up 2-1 / 3 cups biscuit baking mix, 3 tablespoons sugar, 1 / 2 cup milk and 3 tablespoons melted margarine. Pat into an ungreased 9 " round cake pan. Bake at 350 degrees until golden, 10 to 12 minutes. pkg. frozen mixed vegetables 2 T. water 1/2 t. dried thyme 12-oz. jar mushroom gravy 1 lb. leftover roast beef, cubed pepper to taste 8-oz. tube refrigerated crescent rolls Combine frozen vegetables, water and thyme in a skillet. tube refrigerated crescent rolls Combine frozen vegetables, water and thyme in a skillet.

Cook over medium heat until vegetables are thawed, about 3 minutes. Stir in gravy; bring to a boil. Remove from heat. Add beef; mix well. Transfer to an ungreased 9" glass pie plate and sprinkle with pepper. Separate crescent rolls into 8 triangles.

Starting at wide ends, roll up halfway; arrange over beef mixture so pointed ends are directed to the center. Bake at 375 degrees for 17 to 19 minutes, until rolls are golden. Cut into wedges to serve. There is nothing better on a cold wintry day than a properly made pot pie.
Craig Claiborne

Makes 9 servings 1/3 c. margarine 1/3 c. all-purpose flour 1/2 t. salt 1/4 t. pepper 1-3/4 c. turkey or chicken broth 2/3 c. milk 2-1/2 to 3 c. cooked turkey, chopped 10-oz. pkg. frozen peas & carrots, thawed 2 9-inch pie crusts, unbaked Melt margarine in a large saucepan over low heat. frozen peas & carrots, thawed 2 9-inch pie crusts, unbaked Melt margarine in a large saucepan over low heat.

Stir in onion, flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Mix in turkey, peas and carrots; set aside.

Roll out each pie crust into an 11-inch by 11-inch square. Arrange one crust in an ungreased 9"x9" baking pan. Spoon turkey mixture into pan. Place remaining crust over filling; turn edges under and crimp. Bake at 425 degrees for about 35 minutes, until crust is golden. Sun-ripened tomatoes are such a treat! Serve them up with just a dash of oil & vinegar, a pinch of salt and a toss of chopped fresh basil. Sun-ripened tomatoes are such a treat! Serve them up with just a dash of oil & vinegar, a pinch of salt and a toss of chopped fresh basil.

When garden tomatoes arent in season, try roma tomatoes...theyre available year round.

Serves 6 to 8 3/4 c. cottage cheese 1/3 c. grated Parmesan cheese 1-1/2 c. cooked chicken, cubed 1-1/4 c. can tomato paste 1/2 t. garlic powder 1/2 t. dried oregano 1/2 t. dried basil 1 c. milk 2 eggs, beaten 2/3 c. biscuit baking mix 1/4 t. pepper Layer cottage cheese and Parmesan cheese in a greased 10" pie plate. pepper Layer cottage cheese and Parmesan cheese in a greased 10" pie plate.

Combine chicken, 1/2 cup mozzarella cheese, tomato paste and seasonings; spoon over Parmesan cheese. Beat remaining ingredients until smooth; pour over chicken mixture. Bake, uncovered, at 400 degrees for 30 minutes. Top with remaining mozzarella cheese. Bake 5 to 8 minutes longer, until a knife tip inserted in center comes out clean. A sweet china saucer that has lost its teacup makes a useful spoon rest on the stovetop.

Makes 6 to 8 servings 1 lb. ground beef 10-3/4 oz. can cream of mushroom soup 2/3 c. water 7.2-oz. pkg. homestyle creamy butter-flavored instant mashed potato flakes 2 c. corn 8-oz. pkg. shredded Cheddar cheese Brown beef in a skillet over medium heat; drain. shredded Cheddar cheese Brown beef in a skillet over medium heat; drain.

Stir in soup and water; simmer until heated through. Meanwhile, prepare potato flakes as package directs; set aside. Transfer beef mixture to a 13"x9" baking pan sprayed with non-stick vegetable spray. Top with corn; spread potatoes evenly across top. Sprinkle with cheese. Bake, uncovered, at 425 degrees for about 10 minutes, until hot and cheese is melted.

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