Gooseberry Patch's latest cookbook, Fresh from the Farmstand. It will be available to purchase soon, but you can win your very own FREE copy here! Details at the end of this post.
To purchase, please click here.
This is a wonderful cookbook, chock-full of fresh ingredient recipes. The book is divided into six categories: Freshly Gathered Breakfasts; Market-Basket Soups & Breads; Garden-Fresh Sides & Salads; Farmstand Feasts; Summer's Best Appetizers; and Berry Best Desserts. I prepared two dishes, and they are both fantastic. The first is "Topsy-Turvy Apple Pie." Apples are plentiful now, and I thought that this would be a good addition to a holiday dessert menu.
1/2 cup chopped pecans
1/3 cup packed brown sugar
1/4 cup butter, melted
2 9-inch pie crusts
1/2 cup sugar
2 Tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
7 cups Jonathan, Granny Smith, and/or Gala apples, peeled, cored, and thinly sliced
Here are my prepared apples. I used Macoun...they're my favorite variety for baking. I suggest you use whatever apples you like, but make sure there's a little tartness.
8-oz. package refrigerated cheese tortellini, uncooked
2-1/2 cups rotelle pasta, uncooked
1 cup frozen mixed vegetables
1 cup deli roast chicken, chopped
2 Tablespoons lemon pepper, or to taste
Ranch salad dressing, to taste
(NOTE: I make ranch salad dressing from the Hidden Valley mix. It's very simple (you just add mayo and milk), and I think it's much, much better than the bottled kind. Thanks to my buddy Sharon for this tip!)
In separate saucepans, cook tortellini and rotelle according to package directions, adding frozen vegetables to rotelle pan. (I chose to stick with frozen corn for my vegetables. I bet it would be great with broccoli florets or some peas to green it up.)
I think I should have used a larger pan! Oh well.
Drain; combine in a large serving bowl. Add chicken to pasta; sprinkle generously with lemon pepper. (Ok, I admit that I don't know what "lemon pepper" is....is it a special seasoning blend, or just lemon-flavored pepper? In any case, two tablespoons sounded a little excessive to me. Since my rotisserie chicken was lemon pepper anyway, I skipped this step and just added a few extra grinds of black pepper.) Add salad dressing to desired consistency and toss to mix.
May be served warm or chilled. Serves 6 to 8.
VERDICT: Very, very good pasta salad! We all liked it a LOT! (well Mason didn't try it, but I figured that would happen). I served it cold with warm biscuits on the side. Next time I will add some chopped parsley and some green veggies too.
Have a wonderful day!