Simple, Easy-to-Prepare Dishes Focus of New Gooseberry Patch Cookbook
by Larry Cox on Jan. 20, 2012, under Uncategorized101 Soups, Salads & Sandwiches by the editors of Gooseberry Patch (Gooseberry Patch Books, $14.95)
Since 1992, Gooseberry Patch, a company based in Columbus, Ohio, has specialized in cookbooks that serve up easy-to-prepare dishes submitted by home cooks from throughout the country. This latest collection is geared for home cooks who are short on time but do not want to sacrifice taste.
The 101 recipes are divided into four main sections: Simmering Soups; Sensational Salads; Satisfying Sandwiches; and Terrific Toppings. I tested a recipe from each category.
I am a soup lover and the Beef Stew & Biscuits, submitted by Jocelyn Medina of Phoenixville, Pennsylvania, was a tasty one-pot meal. My salad recipe, from Edie DeSpain of Logan, Utah, was a delicious Spicy Cabbage-Apple Slaw. Mexican Hot Dogs, a creation of Leslie Limon of Yahualica, Mexico, was a perfect Saturday snack and the Creamy Basil Salad Dressings also sounded especially good. It was from the kitchen of Pat Minnich of El Cajon, California.
This cookbook is user friendly. It is spiral bound so it remains flat on the kitchen counter while preparing a recipe. Almost all of the recipes are fairly simple and require few, if any, ingredients not found in the typical family kitchen.
CREAMY BASIL SALAD DRESSING
Makes 1 and ½ cups
1 clove garlic, chopped
1 tsp shallot, chopped
2/3 c Greek yogurt
3 Tbs balsamic vinegar
1 Tbs lemon juice
3 Tbs olive oil
½ c dried basil
Salt and pepper to taste
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Place all ingredients except salt and pepper in a food processor or blender. Process until smooth. Season with salt and pepper. Keep refrigerated.
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MEXICAN HOT DOGS
8 hot dogs (I used turkey dogs)
8 slices of bacon
8 hot dog buns
1 c sour cream
½ c onion, chopped
¼ c tomato, chopped
4-oz can chopped jalapeno peppers, drained
Garnish: mustard and catsup
Pierce hot dogs with a fork 4 or 4 times. Wrap one slice of bacon around each hot dog. Over medium heat, grill or sauté on a griddle until bacon is lightly golden on all sides. Remove wire twist from hot dog bag. Microwave buns in bag for 30 to 45 seconds. Carefully remove buns from bag, cut open buns. Spread sour cream on both halves of each bun. Place a bacon-wrapped dog on each bun. Top with onion, tomato, and jalapenos. Garnish with mustard and catsup.
