Rachel Adams
               Oh soo yummy, the right amount of crunch with melted cheese on the inside!

Gooseberry Patch Cookbook: 5 ingredients or less
Page: 38

25 oz. pkg. frozen ravioli   1 cup bread crumbs  1/4 cup parmesan cheese
1 egg, beaten 1/4 cup milk   1 cup cooking oil


1. Prepare ravioli according to package directions; drain.
2. Combine bread crumbs and cheese together in pie plate; set aside
3. Whisk egg and milk together.
4. Heat oil up for frying.
5.  When oil startes to bubble then it's ready to deep fry.
6. Dip ravioli in wet mix; coat with bread crumb mixture, Cook till golden brown on each side about 3 min.
7. Drain on paper towels.
8. Seve with favorite spaghetti sauce or marinara sauce
Rachel Adams
                             Nothing like having pie for breakfast on Sunday morning!

Gooseberry Patch CookBook: Farmer's Market
Page: 26

1 egg, beaten   1/4 cup oil  1 cup milk  11/2 cup bisquick mix or baking mix1/2 cup + 2 Tbsp. sugar  2 apples cored, peeled and cut into wedges 1/2 tsp. cinnamon 1/4 tsp. nutmeg 2 Tbsp. butter ( I omitted this out)
Garnish: Whipped cream or vanilla icecream

1. Beat together the first 4 ingredients and the 1/2 cup sugar. Beat well.
2. Pour into a greased 9' pie pan/plate.
3. Arrange apples over batter; sprinkle with remaining sugar, cinnamon, and nut meg.
4. Dot with butter. Bake at 375 degrees for 30 min. or until apples are tender....I would bake till it tests done.
5. Serve warm with whipped cream or vanilla icecream
Rachel Adams
                                             Oh so simple and only 5 ingredients!

Gooseberry Patch CookBook: 5 ingredients or less
Page: 96

8 oz. tube of refrigerated reduced fat crescent rolls 1 lb. lean ground beef, browned 1 1/4 oz. taco seasoning ( I made mine...it's chili powder, garlic powder, onion powder , cumin and paprika suited to taste...none of saltiness)
15 oz. can tomato sauce (I used 14.5 oz. mexican diced tomaotes)
2 cup mexican shredded cheese

1. Unroll crescent dough; press into a greased 9" round baking dish, pinching seams closed.
2. Bake at 350 degree oven for 10 min; set aside.
3. Add beef, seasoning and tomato sauce to a 12'' skillet; heat through, about 7 min.
4. Pour into crust; sprinkle cheese on top.
5. Bake for 10-15 min. Set aside 5 min. before serving.
Rachel Adams
This is something that came up with what I had in my pantry. It was light and filling.

2 handfuls of spaghetti, broken in half      2 cloves garlic, chopped 
1/2 cup sliced and diced green pepper 1/2 cup sliced mushrooms
1 can diced tomatoes, with basil, oregano, and garlic, drained 
1 pkg. mild italian sauage, cooked then cut into round slices  parmesan cheese

1. Cook pasta according to package directions.
2. In a large skillet cook the sauage till cooked enough to slice. Remove from heat and cut into rounds to finish cooking.
3. Drain pasta.
4. Rinse the sauage out with really hot water to rid the grease from the sausage.
5. Combine all the ingredients into one pot, warm slightly to have the flavors combine.
6. Serve with side salad and garlic bread. Sprinkle parmesan cheese on top of pasta.
Rachel Adams

Gooseberry Patch CookBook: Farmer's Market
Page: 64

1/4 cup oilve oil   1/4 cup dry red wine or cranberry juice cocktail  4 cloves garlic, chopped 1 tsp. dried oregano  2 lbs. turkey or pork tenderloin, thinly sliced (I used pork)  6 pita rounds, split     Garnish: Baby spinach, red onion slices (didn't use) tomato slices

1. Combine the first 4 ingredients in a large ziplock bag. Add tenderloin slices; seal and marinate in the fridge upto 12 hours.
2. Line grill surface with a piece of foil coated with non stick cooking spray.
3. Heat grill to med.-high heat.
4. Using a slotted spoon, remove meat mixture from plastic bag and arrange on foil.
5. Discard marinade
6. Grill and turn meat slices until browned. Drain and remove from grill.
7. Toast pitas on grill until warm.
8. Sppon meat mixture into pitas; drizzle with cucumber sauce. Top with spinach, onion, and tomatoes

Cucumber Sauce:

1/4 cup sour cream   1/4 cup cucumber, peeled and diced  2 Tbsp. red onion, minced1/4 tsp. lemon pepper  1/4 tsp. dried oregano  1/8 tsp. garlic powder

Combine all ingredients together. Chill till needed for sandwhiches.
Rachel Adams
I must say this was good, but I wasn't to impressed with my risotto. I will try again!

Gooseberry Patch: Fix it fast
Page: 21

1/3 cup apricot preserves  1/3 cup white wine or apple juice  1/2 tsp. ground ginger
2 Tbsp. oil  4 pork chops salt and pepper to taste

1. Mix the first 3 ingredients together in a small bowl; set aside.
2. Heat oil in large skillet over med-high heat. Add pork chops; sprinkle with salt and pepper.
3. Cook until golden, about 4 min. on each side.
4. Remove prok chops from skillet; keep warm.
5. Turn down the heat to med. low. add preserves mixture to skillet and simmer until thickened, about 4 min.
6. Return pork chops to skillet. Cook for about one min. on each side, until well coated with sauce.
Rachel Adams
MmMm nothing better than homemade chinese.

Gooseberry Patch: Fix it Fast
Page: 8

1-2lb. boneless, skinless chicken strips (I used turkey cutlets that I cut into strips)
4 Tbsp. honey, divided  1 egg, beaten  1/3 cup plus 1 Tbsp. water, divided
1 tsp. Worcestershire sauce  1/2 tsp. dried thyme  1/4 tsp. lemon-pepper seasoning
1/4 tsp. garlic powder  1/8 tsp. dried oregano  1/8 tsp. dried marjoram  2 Tbsp. oil
1 Tbsp. cornstarch  16 oz. pkg. frozen stir-fry veggies 
1/4 tsp. salt ( I used soy sauce and didn't use the salt)  cooked rice

1. Combine the chicken, 2 Tbsp. honey, egg, 1/3 cup water, sauce and herbs; set aside.
2. Heat oil in wok or deep skillet over med. high heat. Add chicken a few pieces at a time; cook and stir until golden.
3. Remove chicken from wok/skillet keep warm.
4. Mix cornstarch with remaining honey and water; set aside.
5. Add veggies to wok/skillet; sprinkle with salt. Cook over med. heat until veggies begin to thaw; drizzle with cornstarch mixture.
6. Continue cooking until veggies are tender; stir in chicken and heat through.
7. Serve with rice.