eggs and vanilla. Add the gooseberry and sugar mixture, and stir
ogether and stir into the gooseberry mixture.
Set the oven
Dumplings:
Put water on to boil.
Mix your ingredients gently, just until mixed.
Drop by scant tablespoonful into boiling water.
Cover and cook for approximately 15 minutes.
Remove from water and either set aside, or put into the gooseberry pool if it is ready.
Gooseberries:
Drain gooseberries, reserving the juice.
Mix ingredients into a skillet and heat over medium heat until thick.
Add the dumplings.
Serve warm with whipped cream.
Enjoy.
Spread most of the gooseberry jam on the insides of
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Sprinkle pecans over frosting.
Gooseberry Patch Quick and Easy Family Favorites
Preheat oven to 350. Set two 8- or 9-inch pie plates on the counter.
Into each pie plate pour 1 1/2\u00b0C cracker crumbs and 1/4\u00b0C sugar; mix well with a fork. Drizzle 1/4\u00b0C butter over crumbs in one plate, use fork to mix & toss until well combined.
Use the bottom of measuring cup (or your fingers), and starting in the middle of the pie plate, gently press crumbs to form a crust. Go outward in a larger and larger circle, pressing lightly as you go. Press side crust, too.
Repeat with second pie plate; pop both pies into ...
Preheat oven to 350.
Brown ground turkey (or beef) in a skillet over medium heat; drain and add taco seasoning. Set aside.
Prepare corn muffin mixes with eggs and milk; mix well.
Pour half of the batter into a greased 13x9\" baking dish.
Top with ground turkey and layer with 1 c cheese.
Pour remaining batter over cheese and spread evenly.
Bake for 30 minutes.
Remove from oven and spread with salsa.
Sprinkle with remaining cheese and return to the oven for an additional 10 minutes.
Cool for 15 minutes before serving.
Combine chicken breasts, cream of chicken soup, butter and chicken broth in your crock pot.
Cover & cook on low for 8 hours.
An hour before serving, remove the chicken, shred it and return it to the slow cooker. Stir in the noodles, cover and cook another hour. (If you are not using frozen noodles, I recommend keeping an eye on the noodles so they don't get over cooked & mushy. Once they are cooked to your desired consistency, you are ready to serve!).
Preheat oven to 325.
Place chicken in a lightly greased 13x9\" pan.
Sprinkle with croutons, celery, onion, cheese and almonds.
Add salt and pepper to taste; set aside.
Combine soup and mayonnaise thoroughly and pour over chicken mixture; spread evenly.
Cover and bake for 50 minutes.
Uncover and bake an additional 10 minutes.
Let stand 5-10 minutes before serving.
NOTE: This can be prepared the day before. Add everything except the mayo/soup mixture. Cover and refrigerate until you are ready to make then combine mayo ...
he heat low, simmer the gooseberry pulp, uncovered, for 5 minutes
In a saucepan over medium heat, cook cherries with their juice until boiling; remove from heat.
In a medium bowl, mix flour, one cup sugar, milk, baking powder and salt.
Spread butter in a 2-quart casserole dish or in 4 to 6 one-cup ramekins; pour flour mixture over butter.
Add cherries; do not stir.
Sprinkle remaining sugar over top.
Bake at 400 degrees for 20 to 30 minutes.
Serve warm, garnished as desired.
Place half of the bread in a greased 8x8\" baking pan.
Top with half of the blueberries.
Top blueberries 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 well blended.
Pour over bread mixture and refrigerate for 20 minutes to overnight.
Bake, uncovered, at 325 for one hour.
Arrange chicken in an ungreased 11x7 baking pan.
Spread mustard over chicken; sprinkle with salt, pepper and garlic.
Blend water and vinegar; sprinkle over chicken.
Arrange one sprig of rosemary on each chicken breast; cover with aluminum foil and refrigerate for 2-3 hours.
Bake, covered, at 350 for 25-30 minutes; uncover and bake for an additional 10 minutes, until chicken is golden and no longer pink in the center.
Discard rosemary before serving.
Preheat oven to 350.
Combine chicken, soup and sour cream and spread in a greased 13x9\" baking dish.
Pour melted margarine over the top.
Sprinkle with shredded cheese, then crushed crackers.
Bake for 20 minutes.
Cook lasagna noodles according to package directions; drain. Cut in half crosswise and set aside.
Cook sausage, onion and garlic in a large skillet, stirring until sausage crumbles and is no longer pink; drain. Add spaghetti sauce, wine or broth, parsley and salt, stirring well. Cover and simmer 10 minutes, stirring occasionally. Remove from heat and set aside.
Combine ricotta cheese and next 5 ingredients, stirring well. Spread ricotta mixture evenly over lasagna noodles. Roll up jelly-roll fashion, starting at narrow end. Place ...