Gooseberry Patch - Our Favorite Fish & Seafood Recipes Cookbook

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 25 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. 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!

Welcome

Dear Friend, Is there anything tastier than fresh seafood and fish? Crab, lobster, tuna, salmon...we love it all, and for Our Favorite Fish & Seafood Recipes , weve gathered over 60 fresh-from-the-sea favorites. Bacon-Wrapped Scallops, Crab-Stuffed Mushrooms and Smoked Salmon Dip are appetizers sure to please. Pair a steamy bowl of Karens Fish Chowder or Oyster Stew with a cool and crisp Grilled Corn & Shrimp Salad for a real treat. Beachfront Crab Cakes are a quick & tasty fix for those busy evenings and, if youre hosting a get-together, why not whip up crowd-pleasers like Clambake in Your Kitchen or Delicious Tuna Quiche? No matter which dish you choose, its sure to become a new favorite! Enjoy the catch of the day!
Jo Ann & Vickie

Copyright

Gooseberry Patch
2545 Farmers Dr., #380
Columbus, OH 43235 www.gooseberrypatch.com 1-800-854-6673 Copyright 2013, Gooseberry Patch 978-1-62093-112-7
All rights reserved.

Dilled Crab Egg Cups

Makes one dozen 1/2 lb. crabmeat, flaked 8-oz. pkg. cream cheese, diced 1 T. fresh dill, chopped and divided 1 doz. eggs 1/2 c. milk 1/2 c. sour cream Optional: salad greens, favorite-flavor salad dressing Divide crabmeat and cream cheese evenly among 12 greased muffin cups. sour cream Optional: salad greens, favorite-flavor salad dressing Divide crabmeat and cream cheese evenly among 12 greased muffin cups.

Sprinkle dill into each cup. In a bowl, whisk together eggs, milk and sour cream. Divide egg mixture among muffin cups, filling each about 3/4 full. Bake at 450 degrees for 10 to 15 minutes, until puffed and golden. Cool slightly; remove from tin. Decorate a pillar candle with sparkly sand and tiny seashells brought back from a trip to the beach. Decorate a pillar candle with sparkly sand and tiny seashells brought back from a trip to the beach.

Simply brush craft glue on the candle, sprinkle with sand and press in shells. Set the candle on a saucer filled with more sand...so pretty.

Herbed Salmon Omelets

Serves 2 1/4 c. sour cream 2 T. fresh dill, chopped 2 T. butter, divided 1/4 lb. smoked salmon, chopped and divided 6 eggs, beaten and divided Mix together sour cream and herbs in a small bowl; set aside. smoked salmon, chopped and divided 6 eggs, beaten and divided Mix together sour cream and herbs in a small bowl; set aside.

Heat one tablespoon butter in a skillet over low heat. Add half the salmon; cook and stir for one minute. Add half the eggs to the skillet and cook, lifting edges to allow uncooked egg to flow underneath. When almost set, spoon half the sour cream mixture over half the omelet. Fold omelet over and slide onto plate.