Rachel Adams
                       Mmm something good for the kids and us parents too!

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Rachel Adams
                                                                  Mmmm yummy

Gooseberry Patch CookBook: Comfort Foods
Page: 49
Made: June 8th

2 Tbsp. butter   1lb. beef top or ribeye steak, thinly sliced  seasoned salt and pepper to taste
1 onion, chopped ( I omited this out) 1 clove garlic, chopped  1C. mushrooms
1 green pepper, chopped  1lb. (16 oz.) provolone cheese, sliced  6 steak rolls

  1. Melt butter in skillet over medium heat until slightly browned. Add steak; sprinkle with seasoned salt and pepper and saute just until browned.
  2. Add onion, garlic, mushrooms, and green pepper; stir. Cover and simmer for 5-7 min. until onion and pepper have softened slightly. Remove from heat, set aside.
  3. Lay 2-3 slices of cheese in each bun; top with 2-3 tbsp. of steam mixture. Top with additional cheese, if desired.
  4. Wrap each sandwhich in foil; bake 350 degrees for 10-15 min. until cheese is melted.
  5. Makes 6 sandwiches.
Rachel Adams

Gooseberry Patch Cookbook: Comfort Foods
Page: 146
Made June 7th

8 slices of bacon, cut into 1-in. pieces  2 C. broccoli, chopped (I did cauliflower)
1/2 tsp. minced garlic   8 oz. box rigatoni pasta, cooked
8 oz. pkg. shredded mozzarella  1/4 C. parmesan grated 1/8 tsp. cayenne pepper

  1. Cook bacon in large skillet over medium heat, stirring occassionally, until bacon is crisp.
  2. Add broccoli and garlic; cook until broccoli is crisp tender.
  3. Stir in pasta, and mozzarella, parmesan and cayenne; heat through until cheese is melted.
  4. Serves 6-8
Rachel Adams
                                                          Mmmmm Mexican food Easy

Gooseberry Patch Cookbook: Comfort foods
Page: 145
Made: June 5th

8 oz. can chicken drained  1 onion, chopped (I used onion powder)
8 oz. pkg. Mexican cheese  2-15oz. cans enchilada sauce  10-12 flour tortillas

  1. Combine chicken, onion, 1 cup of cheese, and 1/2 cup sauce in large bowl; set aside.
  2. Spoon enough sauce into a lightly greased 13x9-in. baking pan to barley cover the bottom; set aside.
  3. Spoon remaining sauce into skillet; heat thorough. Dip both sides of the tortilla  into sauce to soften slightly; transfer to baking pan.
  4. Fill each tortilla with 1/4 cup chicken mixture; roll up.
  5. Sprinkle with remaining cheese. Bake uncovered at  350 degrees for 20 min. Top with desired toppings.
  6. Serves 5-6
Rachel Adams
                                                       Mmmmm Chicken Fried Steak

Gooseberry Patch Cookbook: Comfort foods
Page: 126
Cooked June 3rd

1 egg, beaten   1 cup butter milk   salt and pepper to taste   1/4 tsp. garlic powder
1 C. + 1/4 c. all purpose flour, divided  
1 lb. boneless beef top loin, cut into 4 pieces and flattened to 1.4 in-thick 
oil for frying   31/2 - 4 C. milk

  1. Beat together the first 4 ingredients in a shallow bowl; set aside.
  2. In another shallow bowl, mix together garlic powder and 1 cup flour.
  3. Dip meat into flour mixture, coating both sides evenly; dip into egg mixture and back into flour.
  4. In large cast iron skillet, deep fryer, or deep shallow skillet, heat 1/2 cup shorting/oil until very hot.
  5. Add meat; cook until golden on both sides and cooked through, turning once.
  6. Remove to paper towel-lined plate; keep warm.
  7. Drain skillet, reserving 1/2 cup drippings. Blend remaining floutr into drippings over medium heat.
  8. Gradually add milk to desired consistency, stirring constantly, until thickened. Heat through; add additional salt and pepper to taste. Serve gravy over meat.
  9. Serves 4