Gooseberry Patch - Fresh & Easy Family Meals

What a blessing your Gooseberry Patch cookbooks are! I enjoy them so much that I have collected forty of them and eagerly watch for more to come. I have both given and received your cookbooks as gifts over the years. When I get a new one, I read it through like a regular book, tagging recipes I cant wait to try first. Ill be watching for your latest cookbook...keep them coming!

Kris Couchman

Centerville, IA

To my Gooseberry Patch family, thank you for a wonderful collection of cookbooks I always keep handy as I try new recipes for my family & friends. Keep up the good work!

Sandra Levine

Pembroke Pines, FL

I have so enjoyed submitting my recipes to you. I have been able to receive several of your Gooseberry Patch cookbooks free...such a treat for a retired grandma. I love to cook for anyone who happens to come in my door. I live on a lake, and we always get lots of visits from our six grandchildren, who live a hundred miles away. During the summertime, our yard has the most kids playing in it from around the neighborhood. I dont know if its the yard or the food!

Marcia Shaffer

Conneaut Lake, PA

Recently I purchased three of your Gooseberry Patch cookbooks: 101 Farmhouse Favorites, 101 Cozy Casseroles and 101 Super-Easy Slow Cooker Recipes. I chose them because each recipe has a color photo of the finished dish, and because they use ingredients common to most households. I also like being able to fold back the pages to one recipe at a time.

Sandra Dancisin

Shreveport, LA

Gooseberry Patch

An imprint of Globe Pequot
246 Goose Lane
Guilford, CT 06437

www.gooseberrypatch.com

6673

Copyright 2015, Gooseberry Patch 978-1-62093-183-7

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 and follow the easy steps to submit your favorite family recipe.
Or send them to us at:

Gooseberry Patch
PO Box 812
Columbus, OH 43216-0812

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 book!

Dedication

To everyone who loves sharing good home-cooked food with family & friends.

appreciation

Many thanks to everyone who shared their most delicious family recipes with us.

Charlene McCain
Bakersfield, CA

Delicious and easy! I have taken this simple dish to many breakfast potlucks, since it bakes while I get ready for work. My family even enjoys it on Christmas morning after weve opened our presents.

8 eggs, beaten

c. half-and-half

1 c. shredded Cheddar cheese

1 c. cooked ham, chopped

c. green pepper, chopped

c. onion, finely chopped

salt and pepper to taste

In a large bowl, whisk eggs and half-and-half until light and fluffy. Stir in remaining ingredients. Pour into a greased 9"x9" baking pan. Bake, uncovered, at 400 degrees for 25 minutes, or until set and golden. Serves 4.

Take it easy at breakfast time. The night before, whisk eggs for scrambling, chop veggies for omelets and tuck them in the refrigerator. Dry ingredients for muffins or waffles can be mixed up in advance too. In the morning, youll be able to serve up breakfast with a minimum of fuss.

Sue Troth
Alberta, Canada

I looked for a long time for a blueberry muffin recipe that was soft and cake-like. Since I found this one, I havent looked back. Use the best margarine you can find...you wont be sorry!

2 c. fresh blueberries

2- c. all-purpose flour, divided

4 t. baking powder

1 t. salt

c. margarine

1- c. sugar

2 eggs, beaten

1 t. vanilla extract

1 c. 2% milk

Sprinkle blueberries with cup flour and fold gently until coated; set aside. In a separate bowl, combine remaining flour, baking powder and salt; mix well. In another bowl, blend margarine and sugar well. In a cup, whisk together eggs and vanilla; add to margarine mixture and stir well. Add flour mixture and milk alternately to margarine mixture; mix well. Add blueberries and mix gently. Fill 24 greased muffin cups full. Bake at 375 degrees for 20 to 25 minutes, until lightly golden. Makes 2 dozen.

A bakers secret! Grease muffin cups on the bottoms and just halfway up the sides. Muffins will bake up nicely puffed on top.

Beckie Apple
Grannis, AR

This is a great low-carb dish. My husband and I love it even when we arent counting carbs! Serve it for breakfast, brunch or even a supper meal with a fresh salad.

3 c. shredded Cheddar cheese, divided

2 T. oil

c. onion, diced

2 T. green pepper, diced

1 c. cooked ham, diced

5 eggs

salt and pepper to taste

Spray a non-stick skillet well with olive or canola oil non-stick spray. Heat skillet over medium heat. Evenly spread 2 cups cheese to cover the bottom of skillet. Cover and cook over medium heat about 3 minutes, until cheese forms a crust. To a separate skillet, add oil, onion, pepper and ham. Saut over medium heat until onion and pepper are tender; set aside. Break eggs over cheese crust in first skillet; lightly season with salt and pepper. Pierce egg yolks with a fork so that yolks will spread over the cheese. Cover skillet and continue cooking over medium heat for 3 minutes. Evenly spoon onion mixture over eggs; sprinkle with remaining cheese. Cover skillet; remove from heat and let stand for 3 to 4 minutes. With a spatula, loosen edges of crust and slide onto a large serving plate. Cut into wedges. Makes 4 to 6 servings.