2 cup flour
1/2 cup corn meal plus 2 tb
1/2 tsp baking powder
1 tsp salt
3/4 cup butter or margarine
3/4 cup boiling water
2 each cans (15 oz) sweetened
1 whole gooseberries
1 tsp honey
1 juice of 1/2 lemon
A Recipe for
Gooseberry Cobbler From Loren Martin
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
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This Recipe for Gooseberry Cobbler From Loren Martin is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Gooseberry Cobbler From Loren Martin from the recipe cookbook of Recipes-to-go (Fruit)
A bagel is a doughnut with the sin removed. |
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"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
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I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
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Never eat more than you can lift. |
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Sift the flour with 1/2 cup corn meal, baking powder and salt. Using
pastry blender or two knives, cut in butter or margarine. Quickly add
the boiling water, mixing in well. Divide the dough in half, and pat
half of it in a buttered 8"x8"x2" baking pan. Sprinkle with 1 Tb corn
meal. Mash half of the gooseberries in their syrup, then stir in
remaining gooseberries, honey and lemon juice; pour over the dough.
Top with remaining dough; sprinkle with remaining Tb corn meal. Bake
in very hot oven (425F) oven for 30 minutes, or until top is lightly
browned. Cut into squares and serve.
From: The Art of American Indian Cooking by Yeffe Kimball and Jean
Anderson, Avon Books, New York, NY, 1965.
Serves: 6
Gooseberry Cobbler From Loren Martin Recipe brought to you by Recipes To-Go