Autumn Hayride Casserole
Helen Murray
Gooseberry Patch In the Kitchen with Family and Friends
pg. 152

1 lb. ground beef, browned
1-1/2 t. salt, divided
1/2 t. chili powder
2 c. Cheddar cheese, shredded and divided
1/2 c. barbecue sauce
1-1/2 c. Mexican-style corn
8-oz. can tomato sauce
1 c. all-purpose flour
1/2 c. cornmeal
2 T. sugar
1 t. baking powder
1/4 c. butter
1/2 c. milk
1 egg, beaten

Combine ground beef, 1/2 teaspoon salt, chili powder, one cup cheddar cheese, barbecue sauce, corn and tomato sauce; set aside. Combine flour, cornmeal, sugar, baking powder and one teaspoon salt, 1/2 cup cheese; cut in butter. Blend in milk and egg. Spread flour mixture over the bottom and sides of an ungreased 9" square baking pan. Pour ground beef mixture on top of crust. Bake at 400 degrees for 20 minutes; sprinkle with remaining cheese. Bake for an additional 3 to 5 minutes. Serves 6 to 8.

Homemade Pink Applesauce
Joanne Wert
Gooseberry Patch In the Kitchen with Family and Friends
pg. 186

8 tart cooking apples, quartered and cored
1-1/2 c. cranberry juice cocktail
2 T. sugar
1 lemon, juiced

Combine all ingredients in a large saucepan. Over medium-high heat, bring to a boil; reduce heat. Simmer mixture until apples are soft, about 30 minutes. Remove from heat and cool slightly. Strain apples in a food mill; discard the skins. Refrigerate until ready to serve, or spoon into sterilized pint jars, seal and process in a boiling water bath for 15 minutes. Store sealed jars in a cool place.