Recipe: 6-Layer Country Casserole

I guess I should say that Grandma’s Kitchen is just about my favorite Gooseberry Patch cookbook that I own right now.   Here’s another recipe from that cookbook.


6-Layer Country Casserole

3 potatoes, sliced 14-1/2 oz. can diced tomatoes
2 stalks celery, chopped 1 green pepper, sliced
1 lb ground beef, browned Granish: bread crumbs
1 onion, chopped  


Layer all ingredients, in order, in a lightly greased 13” x 9” pan.  Cover and bake at 325* for 1 hour.  Sprinkle with bread crumbs; return to oven for additional 5 to 10 minutes until golden brown.  Serves 6 to 8. 

This is what we’re having for dinner tonight.


It smelled a lot better than it tasted.  It wasn’t bad, but it could use a little something else.  I’m thinking maybe mozzarella cheese and a little seasoning (maybe rosemary and thyme)?  It’s a recipe that I will definitely be trying again.  A little tweeking and it could be a really good recipe.

 Blog Sig

This post is linked to:

Blessed with Grace

Recipe: Johnny Marzetti


I came across this recipe in one of my Gooseberry Patch cook books (Grandma’s Kitchen).   It says that the recipe originated from a a 1920’s restaurant in Ohio called Marzetti’s.   It was very easy to throw together and tasted really good.  I did add mushrooms and a little Italian seasoning to it.  Other than that, I did not make any changes, and there wasn’t a bite left!  That’s a great thing for me since I have some very picky eaters and usually have to fight to make them eat something they have not had before.  Not this time!!


Johnny Marzetti

2 Tbs. oil
1 onion, chopped
1 green pepper, chopped
1 lb ground beef
28 oz.jar spaghetti sauce
1-1/2 c. prepared elbow macaroni
2 c. shredded cheddar cheese

Heat oil in skillet.  Add onion and green pepper; saute until softened.  Add ground beef; cook until beef is browned.  Stir in spaghetti sauce and macaroni; pour into an ungreased 13” x 9” baking pan.  Sprinkle with cheese.  Bake at 350* for 1 hour. Serves 4 to 6.


I now have another quick and easy recipe to add to my collection! 

Blog Sig

This recipe is linked to: 

~Chocolate Cream Crepes~


I received a recipe for Chocolate Cream Crepes from Eagle Brand recently and, being a chocolate lover, I knew that I had to give them a try!


  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/4 cup cold water
  • 1 (4-serving size) package instant chocolate pudding mix
  • 1/4 cup unsweetened cocoa powder
  • 1 cup heavy cream, whipped
  • 1 (4 1/2-ounce) package ready-to-use crepes (10 crepes)
  • Powdered sugar
  • 1 1/2 cups sliced or cut up fresh fruit, such as strawberries, peaches, nectarines and/or kiwi fruit
  • White chocolate curls


  • BEAT sweetened condensed milk and water in large bowl with electric mixer. Beat in pudding mix and cocoa powder. Fold in whipped cream. Cover and chill 15 minutes.
  • PIPE or spoon a generous 1/3 cup filling into center of each crepe. Roll up each crepe. Place on serving plate. Sprinkle with powdered sugar.
  • SPOON fruit over crepes. Garnish with white chocolate curls, if desired.

While my crepes may not be picture perfect like theirs is, I can tell  you that they are melt-in-your-mouth delectable!  The recipe called for store bought crepes (blech) but I used my own recipe.  You can find it here

Blog Sig

For more great recipes, please check out:

Blessed with Grace    HappyDay