Recipe: Recipes Using Gooseberries

Here's a few for you to look at.

Joe

GOOSEBERRY STACK CAKE
4 c. Missouri gooseberries
2 c. sugar
2 tbsp. flour or 4 tbsp. tapioca
2 tbsp. butter
Pour enough water to nearly cover berries. Bring gooseberries to a boil. Slowly add sugar and flour that has been combined. Stir gently until thickened. Remove from heat. Add butter and set aside until cool. Bake 3 (9 inch) rounds of pie crust. Layer baked crusts with gooseberry filling and top with whipped cream.

GOOSEBERRY CRUNCH
1 c. flour
3/4 c. oatmeal
1 c. packed brown sugar
1 tsp. cinnamon
1/2 c. margarine
GOOSEBERRIES:
4 c. fresh or frozen gooseberries
SYRUP:
1 c. sugar
1 c. water
2 tbsp. cornstarch
1 tsp. vanilla
Melt margarine; pour over dry ingredients. Mix and boil until clear (thick); add vanilla after boiling. Pour 1/2 crumb mix in bottom of baking dish; add gooseberries. Add rest of crumbs on top. Bake at 350 for 50 minutes.

GRILLED MACKEREL WITH GOOSEBERRY SAUCE
4 cleaned & filleted mackerel
1 tbsp. butter
Salt & pepper
FOR THE STUFFING:
4 heaping tbsp. bread crumbs
1 tbsp. chopped parsley
2 egg yolks
Grated peel of 1 lemon
Pinch of nutmeg
Salt & pepper
FOR THE SAUCE:
1/2 lb. gooseberries
1/2 c. water
2 tbsp. sugar
1 tbsp. butter
2 tbsp. chopped fennel
Mix all the stuffing ingredients together and put it inside the mackerel, then fold over and secure. Rub a little softened butter over, and broil (grill) gently on both sides until the fish is done. Cook the gooseberries in water with all other ingredients. Do not let them overcook, but just burst open. Serve hot. The same sauce was also served with mackerel which has been poached in water, salt and lemon juice. Herrings can be cooked in the same way.

SUGAR-FREE GOOSEBERRY SALAD
2 c. raw gooseberries
2/3 c. fructose
1 1/2 c. water
1 c. diced celery
1 c. grated cheese
1 pkg. sugar-free lemon Jello
1 pkg. sugar-free lime Jello
2 c. boiling water
1/2 c. nuts
Cook the gooseberries with fructose and water until done. Set aside to cool. Dissolve Jello in boiling water. Set aside to cool. When berry mixture is cool, add to the Jello. Then add the celery, nuts and cheese. You can use more cheese to your taste.

MINCE MEAT
10 lb. lean fresh pork2 (16 oz.) cans crushed pineapple
1 qt. blueberries
2 boxes currants
6 boxes raisins, ground
1 qt. gooseberries
3 cans sour cherries
1 qt. pitted plums
1 qt. rhubarb
1 lb. sugar
1 c. vinegar
Cinnamon and nutmeg to taste
1 tbsp. salt
Cook, cool, grind. Measure ground pork, add twice as many diced fresh apples as pork. Add: Mix well. Pack in jars and process 1 hour in open kettle.

MINCE MEAT
12 oz. raisins
10 oz. currents
4 c. gooseberries, 2 (15 oz.) cans
22 med. apples, chopped fine
1 1/4 lbs. cooked lean pork (ground)
1 1/2 lbs. uncooked ground beef
6 c. sugar
3/4 c. cider vinegar
3/4 c. water
2 tbsp. cinnamon
2 tsp. ground cloves
2 tsp. salt
3 heaping tbsp. instant coffee
Mix all ingredients together. Cook until right thickness for pies. Cool. Put in quart freezer containers. Freeze. Makes 5 or 6 quarts.

MIXED BERRY PIE
Unbaked 9" double crust
FILLING:
2 c. canned or frozen blackberries, thawed & drained
1 1/2 c. canned or frozen blueberries, thawed & drained
1/2 c. canned gooseberries, drained
1/8 tsp. almond extract
1/4 c. sugar
3 tbsp. cornstarch
Heat oven to 425 degrees. For filling, combine blackberries, blueberries and gooseberries in large bowl. Add almond extract, sugar and cornstarch. Stir thoroughly. Spoon filling into unbaked pie crust. Cover with top crust. Flute. Cut slits or prick with fork for steam to escape. Bake for 40 minutes or until crust is golden brown. Cool to room temperature.

GOOSEBERRY & RAISIN PIE
2 c. stemmed gooseberries
1 c. sm. puffed seeded raisins
1/2 c. water
1 c. sugar
Sprinkling of cinnamon
1/4 tsp. salt
Sm. lump of butter
2 tbsp. cornstarch
Cook the gooseberries and raisins in the half cup of water for about 10 minutes, add the juice from half a lemon, the butter, and salt. Add the sugar, which has been well mixed with the cornstarch, to the hot fruit, and cook, stirring constantly until clear and thickened. Cook, and fill a previously baked pastry shell. Serve with plain or sweetened whipped cream or cover with a mixture made by using 3 tablespoons of butter, 4 tablespoons of sugar and 3 level tablespoons of flour. Add 1 cup of any desired chopped nuts and mix well. Spread over pie and run under flame to brown lightly.

GOOSEBERRY PIE
3 c. gooseberries
2 tbsp. quick tapioca
1 to 2 c. sugar
1/4 tsp. salt
2 tbsp. butter or margarine, melted
Pastry for 2 crust pie
Remove stems and blossom ends. Wash and drain fruit. To berries add tapioca, sugar, salt and butter and let stand 15 to 20 minutes. Line pan with 1 crust. Fill with berry mixture. Put on top crust. Moisten the edges with water and press edges together. Make slit on top crust. Bake in hot oven at 450 degrees 10 minutes. Decrease temperature to 350 degrees and bake for 30 minutes.

GOOSEBERRY MERINGUE PIE
2 c. gooseberries
1/2 c. water
1 c. sugar
1/4 c. flour
1/8 tsp. salt
1 (9 inch) baked pastry shell
2 egg whites, beaten stiff
4 tbsp. sugar
Cook gooseberries in water until tender. Mix 1 cup sugar, flour and salt; add to gooseberries, cook until thick; cool; pour into baked shell. Spread with meringue made of egg whites and sugar. Bake in 350 degree oven 12 to 15 minutes

GOOSEBERRY SALAD
1 c. raw gooseberries
1 c. water
1/3 c. sugar
1 c. cold water
1 pkg. (3 oz.) lemon Jello
2 apples, diced
1/2 c. celery, diced
Cook gooseberries in 1 cup water until they pop open. Add and dissolve well 1/3 cup sugar. Add 1 cup cold water and lemon Jello. Stir to dissolve in boiling fruit. Cool and partially set. Add apples and celery. Let finish setting and serve as salad with beef or chicken.

GOOSEBERRY-BANANA SALAD
1 c. sugar
1 pt. gooseberries, drained
1 pkg. lemon gelatin
3 bananas
1 pt. boiling water
1/2 c. nuts
1 c. marshmallows, cut finely
Dash of salt
Add sugar to gooseberries; heat slowly and stir until sugar dissolves. Cool. Dissolve gelatin in boiling water. Chill until it starts to gel. Combine all ingredients. Chill until firm.