Upside-Down Mexican Pot Pie and 5-Ingredient Meatloaf Easy to Fix and Tastyby Larry Cox on Apr. 06, 2012, under Uncategorized
Simple Shortcut Recipes: More Than 225 Simplified Recipes Plus Time-Saving Tips for Today’s Busy Cooks compiled by the editors of Gooseberry Patch Cookbooks (Gooseberry Patch, $16.95)
When time is short and supper requires more than just a sandwich or snack, it’s time to grab a Gooseberry Patch cookbook. Editors have gathered some of their favorite “almost homemade” recipes for busy home cooks. Most require little or no prep and many take less than 30 minutes from the kitchen counter to the family table.
The recipes in this nifty collection are divided into six main sections: Beat-The-Clock Breakfasts; Simple Soups, Salads & Sandwiches; Fast-Fix Sides and Breads; Dinner Express; Oh-So-Easy Entertaining; and Piece-Of-Cake Desserts.
Gooseberry Patch was founded in 1984 by Vickie Hutchins and Jo Ann Martin, former next-door neighbors in Delaware, Ohio. Since then, the company has become one of the country’s favorite cookbook publishers. With more than 200 titles and 9 million cookbooks in print, the company has grown from a kitchen-table operation to a nationally recognized powerhouse.
One of the reasons why Gooseberry Patch cookbooks have become so popular is the emphasis on recipes that are easy and inexpensive to prepare. The dishes are family-friendly and many contributed by home cooks from throughout the country, giving each cookbook a community feel.
Three recipes were tested from this collection. The “Five-Ingredient Meatloaf” was submitted by Kathy Zigler of Edon, Ohio, and was rather tasty. With just five ingredients — ground beef, bread crumbs, milk, egg, and onion — no trip to the grocery store was necessary. My second recipe was for an unusual “Upside-Down Mexican Pot Pie,” a creation of Britni Rexwinkle of Green Forest, Arkansas. What’s life without dessert? The “Lemon Iced Cookies” were a crowd pleaser and from Paula Eggleton of Knoxville, Tennessee.
The Gooseberry Patch cookbooks are spiral bound making them easy to use in the family kitchen.
1 lb ground beef
1 c bread crumbs
1 c milk
1 egg, beaten
1 onion, diced
Garnish: ¼ c catsup
In a large bowl, mix beef, bread crumbs, milk, egg and onion. Transfer to an ungreased 9”x5” loaf pan; spread catsup on top. Bake uncovered at 350F for one hour and 15 minutes, or until no longer pink inside. Serves 4 to 6.
Upside-Down Mexican Pot Pie
1 lb ground beef
1 onion, chopped
1 green pepper, chopped
1 zucchini, chopped
4-oz can diced green chiles
13-1/2 oz can diced tomatoes
11-oz can corn, drained
8-1/2 oz package cornbread mix
1 c shredded Mexican-blend cheese
In a skillet over medium-high heat, brown beef with onion, green pepper, zucchini and chiles. Drain; add tomatoes with juice and corn. Simmer about 5 minutes. Prepare cornbread mix according to package directions; pour into a lightly greased 2-quart casserole dish. Spoon beef mixture over batter; sprinkle with cheese. Bake, covered with aluminum foil, at 350F for 25 minutes. Uncover, bake an addition 5 minutes, or until cheese is melted. Serves 6.