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.
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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!!
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!
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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.
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