Patch - Moms Favorite Recipes Cookbook: What Moms are making every day from all across the USA

I have a collection of many cookbooks from all over the country...now that Ive foundGooseberry Patchcookbooks, I dont need all those others! You have just the kind of recipes my family enjoys!

Kathy Schroeder

Vermilion, OH

When I get a newGooseberry Patchcatalog, its just like getting a cool drink of water on a hot summer day. I simply cannot put it down until Ive read every page! Your catalog takes me back to simpler times when everything and everybody went at a little slower pace.

Debbie Pickard

Centerville, TN

Ladies, I am in trouble. I love all of the items on your website and I have my husbands credit card number...this is truly a beautiful website. Thank you for bringing back wonderful memories.

Betty Beeman

Orlando, FL

Dear Friend, It seems Moms always been there...helping with endless stacks of homework, giving the best advice and baking the juiciest pies weve ever tasted! And its those home-cooked meals that inspired us to gather some of the tastiest recipes moms everywhere are making inMoms Favorite Recipes!Delicious family breakfasts of Pecan Sticky Buns, an after-school snack of Giant Chocolate Malt Cookies and Sunday dinners with Chicken & Dumplings, Sweet Potato Crunch and Crispy Green Bean Bake. Her home-style desserts are always the best...Apple Pie with Crumb Topping, Caramel Pecan Pie and Southern Biscuit Shortcakes. And following Moms advice of use it up, wear it out, make it do or do without, weve shared easy ways to turn flea-market finds into unique gifts like turning an ordinary kitchen colander into a whimsical wind chime.

And our canning chapter helps preserve your gardens bounty...try Crispy Sweet Pickles, Moms Pickled Beets or Zucchini Relish. Along with simple how-tos for decorating with flea-market finds, weve filled every page with fun! So heres to Mom...her patience is never-ending and her heart is made of gold! Thanks, mom!
Vickie & JoAnn Gooseberry Patch
2500 Farmers Dr., #110
Columbus, OH 43235 www.gooseberrypatch.com 18008546673 Copyright 2003, Gooseberry Patch 978-1-93628-358-3 Eighth Printing, January, 2012 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. Do you have a tried & true recipe... tip, craft or memory that youd like to see featured in a Gooseberry Patch cookbook? 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: Cookbook Dept.
2500 Farmers Dr., #110
Columbus, OH 43235 Dont forget to include the number of servings your recipe makes, plus your name, address, phone number and email address.

If we select your recipe, your name will appear right along with it...and youll receive a FREE copy of the cookbook!

Its Six Oclock...
Mom, Whats for Dinner? Dedication Dedicated to moms everywhere...the best cooks we know! Appreciation Our heartfelt thanks for sharing your best family recipes! Arlene Smulski
Lyons, IL Spoon some orange marmalade or strawberry preserves between two waffles for a delicious filling! 3/4 c. all-purpose flour 1/4 c. cornmeal 1 t. baking soda 1/2 t. salt 1 c. oil 2 egg whites Combine the first 4 ingredients in a large mixing bowl; set aside. oil 2 egg whites Combine the first 4 ingredients in a large mixing bowl; set aside.

Stir buttermilk and oil together; set aside. Blend egg whites in a dry mixing bowl until stiff peaks form; set aside. Mix buttermilk mixture into flour mixture; blend until smooth. Gradually fold in egg whites; pour by cupfuls onto a hot, greased waffle iron. Heat according to waffle iron manufacturers instructions. Passing along a thimbleful of flower seeds to a friend makes a cheery gift. Passing along a thimbleful of flower seeds to a friend makes a cheery gift.

Place them inside plain envelopes, and then bundle several envelopes together with vintage ribbon. You may even get a return envelope of seeds as a thank you!

Terry Kokko
Parris Island, SC Since this recipe uses frozen strawberries, its easy to enjoy any time of year! 3 c. all-purpose flour 2 c. sugar 1 t. baking soda 1 t. cinnamon 4 eggs, beaten 1-1/4 c. oil 2 10-oz. pkgs. frozen strawberries, thawed and chopped Combine the first 5 ingredients; make a well in the center. Set aside. Set aside.

Mix remining ingredients together; pour into flour well. Stir until combined; divide batter and spread into 2 greased and floured 9"x5" loaf pans. Bake at 350 degrees for one hour; cool in pans for 10 minutes. Remove loaves from pans and place on wire racks to cool. Makes 16 servings. frozen orange juice concentrate, partially thawed 1/2 c. milk 10 to 12 ice cubes 1 t. vanilla extract Place ingredients in a blender; blend until smooth. vanilla extract Place ingredients in a blender; blend until smooth.

Makes 2 servings.

Holly Corey
Burien, WA I love serving this for brunch...a hit with family & friends! 32-oz. pkg. frozen diced potatoes, thawed 1 c. shredded Colby Jack cheese 10-3/4 oz. can cream of potato soup 1/2 c. sour cream 1/2 c. mayonnaise 1-1/2 c. corn flake cereal 1/4 to 1/2 c. butter, melted 1/2 c. grated Parmesan cheese Combine first 6 ingredients; spread in a buttered 13"x9" baking pan. Set aside. Set aside.

Toss remaining ingredients together; sprinkle over potato mixture. Bake at 350 degrees for 30 to 40 minutes. Serves 8. While scavenging tag sales, look for a vinyl or leatherette handbag like Grandma used to carry. Using acrylic paints and acrylic sealer, it can get a spunky makeover in no time!

Jodie Hanks
Minot, ND You can easily substitute buttered noodles if you have some left over from last nights dinner. butter, divided 1/2 c. sliced mushrooms 8 eggs 1 t. salt pepper to taste 1 T. fresh chives, minced 1 T. fresh parsley, minced 2 T. water 1-1/2 c. prepared fine egg noodles Melt one tablespoon butter in a small skillet; saut mushrooms until tender. prepared fine egg noodles Melt one tablespoon butter in a small skillet; saut mushrooms until tender.

Remove from heat; set aside. Whisk eggs, salt, pepper, chives, parsley and water together in a mixing bowl; stir in noodles. Melt remaining butter in a skillet or omelet pan; pour in egg mixture. Heat over medium heat until bottom begins to set; add mushrooms down the center of the omelet. Loosen sides of omelet; fold one side over the other, covering the mushrooms. Cover and heat until done, about 3 minutes.

Slip onto a warmed serving plate; slice into quarters. Makes 4 servings.

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