|
Dover Post
  • Welcome to My Kitchen: More Gooseberry Patch recipes too good to pass up

  • Food Columnist Judi Leaming offers up a few more quick and easy recipes from Gooseberry Patch, including Sweet-and-Sourdough Nuggets, Sweet Onion Casserole and a Cheesy Chicken Soup.


    • email print
  • Even before the last Gooseberry Patch recipes appeared here I was continuing to work my way through “Rush-Hour Recipes.” For the most part this book contains primarily main dish recipes but tucked in the back I found the recipe for Sweet-and-Sourdough Nuggets that sounded so intriguing that I sent Spicer out to buy the pre-requisite 16-ounce bag of sourdough pretzel nuggets while I assembled the few other ingredients.
    No need to even preheat the oven — this recipe is quickly made in a microwave. How could anything so easy be so good?  I loved these, Spicer loved these and the Queen Anne High School tennis team loved these.
    We’re coming into Vidalia (or sweet onion) season and I feel sure you’ll like Sweet Onion Casserole as much as we did. This comes from the recently published Gooseberry “Simple Shortcuts” cookbook.  This would be a welcome side dish at a cookout and it reheats tastily.
    Cheesy Chicken Soup is a featured recipe in “From Grandma’s Kitchen,” which was published in 2002.  I can’t believe it has taken me ten years to finally discover this too easy, open-the-cans recipe … I hope you won’t wait another ten years to try this. 
    I prepared this using the “canned” chicken that the recipe calls for but I suspect that it would be even tastier (if that’s possible) if you used two or three cups of cut-up roasted chicken.
     
    Sweet-and-Sourdough Nuggets                   
    1 (15- or 16-ounce) bag sourdough pretzel nuggets
    2/3 cup canola or vegetable oil
    1/3 cup granulated sugar
    1 or 2 teaspoons ground cinnamon
    Place pretzel nuggets in a large microwave-safe bowl; set aside. Combine remaining three ingredients in a small bowl; pour over pretzel nuggets and toss to coat. Microwave, uncovered, on HIGH for two minutes. Stir thoroughly. Microwave an additional three to four minutes until oil is absorbed, stirring after each minute. Cool to room temperature. Store in an airtight container.
     
    Sweet Onion Casserole
    4 cups sliced sweet onions
    1/2 cup plus 2 tablespoons butter
    1 (6-ounce) box cornbread stuffing mix (tested with Stovetop
    1 (10 3/4-ounce) can cream of celery soup
    1/2 cup sour cream
    1/2 cup dry crumbs (tested with Panko)
    Preheat oven to 350 degrees.  Lightly grease a 2-quart baking dish and set aside. In a skillet over low heat sauté onions in 1/2 cup of the butter until tender and starting to turn translucent. In a large bowl combine dry stuffing mix, soup and sour cream. Fold in onions and stir gently to mix through. Transfer to prepared baking dish. In the same skillet, melt the remaining 2 tablespoons of butter over low heat.  Add bread crumbs and toss just until golden and toasted. Sprinkle evenly over onions in baking dish. Bake uncovered for 30 minutes until hot and bubbly.  Serves 6 to 8.
    Page 2 of 2 -  
    Cheesy Chicken Soup
    (adapted from Gooseberry Patch’s “From Grandma’s Kitchen”)
    1 sweet onion, chopped
    2 tablespoons butter
    1 (10 3/4-ounce) can cream of celery soup
    1 (10 3/4-ounce) can cream of chicken soup
    1 ((10-ounce) can original Rotel diced tomatoes with chilies
    2 cups chicken stock
    2 (10-ounce) cans water-packed white chicken, drained
    1 (16-ounce) package pasteurized process cheese spread, cubed (Velveeta)
    Sauté onion in butter until soft and translucent. Stir in the 2 condensed soups and the Rotel tomatoes; blend over LOW heat. Slowly whisk in chicken stock. Add chicken and cubes of cheese and whisk over LOW heat until cheese is completely melted.  Cook over very low heat for 15 minutes, stirring often. Serves 4 to 6.
     
     
     
      • calendar