Best-ever casseroles cookbook: food at its best ... delicious, comforting and fuss-free, plus lots of easy tips for serving it up with style

I absolutely love your cookbooks! The best thing about them is that they have much more than recipes...I find tips on decorating, creative display ideas and extra touches I might not have thought of. Thats what I love! I long for that warm, cozy life and thats what Gooseberry Patch is all about... Im so glad I found you!Tiffany Hansen,
San Diego, CAI just wanted to tell you what a great catalog and website you have! They help me remember all the things that my grandparents had in their home. And now I am able to bring those same things into my home to keep forever.Judy Follis,
Valley, WAI wanted to drop you a note to say how pleased I was to receive my order! I loved the way it was packed with the sweet tissue paper. Thank you for such great service...I will certainly be ordering again soon.Karen Rigatti,
Binghamton, NYFor my first married Christmas I received one of your cookbooks from my grandmother. I fell in love with the book and many of the recipes have become part of our family dinners.

Now everyone looks forward to dinner at our home... thank you so much for being a part of our familys traditions!Brandi Conklin,
Spring Hill, TN Gooseberry Patch 2500 Farmers Dr., #110 Columbus, OH 43235 www.gooseberrypatch.com 18008546673 Copyright 2005, Gooseberry Patch 978-1-931890-75-5 First Printing, November, 2005 All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher. Printed in Korea. Do you have a tried & true recipe... tip, craft or memory that youd like to see featured in a Gooseberry Patch book? Visit our website at www.gooseberrypatch.com, register and follow the easy steps to submit your favorite family recipe. Or send them to us at: Gooseberry Patch
Attn: Book Dept.
2500 Farmers Dr., #110
Columbus, OH 43235 Dont forget to include the number of servings your recipe makes, plus your name, street address, phone number and e-mail address.

If we select your recipe, your name will appear right along with it...and you'll receive a FREE copy of the book!

Kathy Grashoff
Fort Wayne, INThis berry-filled strata is just right for a leisurely
breakfast with family & friends. 16-oz. loaf white bread, crusts removed, cubed and divided 2 c. frozen blueberries, divided 3-oz. pkg. cream cheese, cut into 1/4-inch cubes 4 eggs 2 c. sugar 1 t. vanilla extract 1/4 t. salt 1/4 t. nutmeg Place half of the bread in a greased 8"x8" baking pan; top with half of the blueberries. nutmeg Place half of the bread in a greased 8"x8" baking pan; top with half of the blueberries.

Top with cream cheese, remaining bread and remaining blueberries; set aside. Beat eggs, milk, sugar, vanilla, salt and nutmeg with an electric mixer on medium speed until blended. Pour over bread mixture and refrigerate for 20 minutes to overnight. Bake, uncovered, at 325 degrees for one hour. Serves 4 to 6. tubes refrigerated crescent rolls, divided 2 8-oz. pkgs. cream cheese, softened 1 egg 1 T. almond extract 1 c. sugar Garnish: sugar, cinnamon to taste Press one tube of crescent rolls into the bottom of a greased 13"x9" baking pan; seal seams. Set aside. Set aside.

Mix cream cheese, egg, extract and sugar in a bowl; spread over rolls in pan. Top with remaining crescent rolls; sprinkle to taste with sugar and cinnamon. Bake at 350 degrees for 20 to 25 minutes, or until golden. Serves 6 to 8. Vintage-style salt shakers quickly become the prettiest little containers for dusting powdered sugar or cinnamon on breakfast treats.

Sandy Bernards
Valencia, CAThe name may make you smile, but the taste will have you coming back for more! 1/2 c. all-purpose flour 6 eggs, beaten 1 c. milk 16-oz. pkg. pkg.

Monterey Jack cheese, cubed 3-oz. pkg. cream cheese, softened 2 c. cottage cheese 1 t. baking powder 1 t. sugar Melt butter in a saucepan; add flour. sugar Melt butter in a saucepan; add flour.

Cook and stir until smooth; beat in the remaining ingredients. Stir until well blended; pour into a greased 13"x9" baking pan. Bake at 350 degrees for 45 minutes. Serves 10 to 12. Keep juices icy cold for breakfast...its easy! Fill old-fashioned milk bottles with orange, apple or grapefruit juice, then set them inside a galvanized bucket filled with crushed ice.

Patti Suk
Rochester, MNSet out plenty of sour cream and salsa for spooning on top...tasty! 3 4-oz. pkg. pkg.

Monterey Jack Cheese, sliced 1 dozen eggs 2 c. sour cream salt and pepper to taste Spoon chiles into a greased 13"x9" baking pan; top with cheese. Set aside. Beat eggs and sour cream together; pour over cheese. Sprinkle with salt and pepper; bake at 375 degrees for 30 to 40 minutes. Colorful, vintage-style oilcloth makes the best tablecloth...it wipes clean in a jiffy!

Kristi Vandenham
Fillmore, CATry substituting pepper or maple-flavored bacon for a new twist. 1 T. butter 1 lb. bacon 1-1/2 lbs. potatoes, peeled, sliced and divided 1-1/4 c. shredded Cheddar cheese, divided salt and pepper to taste Spread butter in an 8" round baking pan; place bacon over butter, arranging in spoke-like fashion. shredded Cheddar cheese, divided salt and pepper to taste Spread butter in an 8" round baking pan; place bacon over butter, arranging in spoke-like fashion.

Bring bacon up the sides and over the edge of the pan. Top with half the potatoes; sprinkle with half the cheese. Layer with remaining potatoes and cheese; top with salt and pepper. Fold ends of bacon slices across the top; bake at 400 degrees for about one hour or until potatoes are tender. Serves 8. mild salsa 1 c. artichoke hearts, chopped 1/4 c. grated Parmesan cheese 1 c. shredded Monterey Jack cheese 1 c. shredded Cheddar cheese 6 eggs 1 c. sour cream Spread salsa in the bottom of a greased 10" pie plate. sour cream Spread salsa in the bottom of a greased 10" pie plate.

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