My favorite cookbook publisher is Gooseberry Patch. I have loved them since I held my first cookbook back when I was a teenager (over 20 years ago.) Feel free to search around for many of their recipes and cookbook reviews on my blog. Today I'm sharing with you one of their newest, 101 Farmhouse Favorites.
This cookbook has 101 recipes with 101 photos for each recipe. Here are the chapters and a few of my favorites:
1-Bread of Day Breakfasts-Blueberry French Toast, Baked Shrimp Grits, Impossibly Easy BLT Pie
2-Garden-Fresh Soups & Salads-Tomato Garbanzo Salad, Summer in a Bowl Salad, Cabbage Tomato Slaw, Fresh Kale Salad
3-Family Dinner Favorites-Just Perfect Sloppy Joes, Cayenne Fried Chicken, Shrimp Creole, Lighter Than Air Potato Rolls, Bacon Florentine Fettuccine
4-Blue-Ribbon Desserts-Candy Apple Cheesecake, Blue Goose Pie, Coconut Cream Pie, Peanut Butter Apple Crisp, Peanut Butter Ice Cream, Hucklebucks
5-Classic Country Canning-Garlic Dill Pickles, Old Time Corncob Jelly, Amish Hot Pepper Rings, Quick Picnic Pickles, Aunt Ruth's Dilly Beans, Mom's Peach Butter
Shrimp Creole pg. 55
1/3 c. shortening
1/4 c. all purpose flour
2 lbs uncooked large shrimp, peeled & cleaned
1 c. hot water
2 8oz can tomato sauce
1/2 c. green onions, chopped
4 cloves garlic, minced
1/2 c. fresh parsley, chopped
1/4 c. green pepper, chopped
1 slice lemon
2 T. sugar
1 1/2 t. salt
1/2 t. dried thyme
1/8 t. red pepper flakes
2 bay leaves
Melt shortening in a large stockpot over medium heat. Whisk in flour; cook until it starts to brown. Add remaining ingredients except cooked rice. Cover and simmer for 20 minutes. Discard bay leaves. Spoon over cooked rice. Serves 4-6.
Kitchen Notes- I try and follow direction as written but I had to make a few changes to suit my family. I used red, orange & yellow peppers instead of green. I also added in 1 lb of chicken cut into pieces because some do not like shrimp. FYI- when you do the shortening (I used butter) and flour mixture at the beginning, that is called a Roux. We loved this recipe and will make it again.
Blue Goose Pie p. 71
2c. fresh gooseberries
2 1/2 c. fresh blueberries
3/4 c. sugar
1/4 t. salt
1/2 t. cinnamon
1/4 c. cornstarch
2 9 inch pie crust
1 T. butter, sliced
In a bowl, mix together berries, sugar, salt, cinnamon and cornstarch; toss to coast berries well. Line a 9" pie plate with one pie crust. Pour berry mixture into crust; dot with butter. Cover with top crust; seal and vent crust. Bake pie at 450 degrees for 50 minutes, or until crust is golden and filling is bubbly. Serves 8.
Kitchen Notes- You can use out shapes into your crust, weave it or leave it whole.
I have more to share with this cookbook so check back frequently for more recipes!
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