This month's recipes come from the "Gooseberry Patch: Bees & Me" cookbook. These recipes are sure to make any backyard gathering or family dinner a hit!

Pot Roast On The Grill
Renee Hobler & Orville Lowe
pg. 187

2 lb. chuck roast
6 new potatoes, quartered
1 medium onion, quartered
3 carrots, sliced
1/2 lb. fresh mushrooms
1 to 2 stalks celery, sliced

On a very hot grill, brown roast on both sides, only long enough to sear. Place roast on a large piece of heavy duty foil and place veggies on top of meat. Wrap up and seal edges tightly. Bake in covered grill 30 minutes each side.

Independence Day Shortcake
Candy Hannigan
pg. 273

2 c. flour
1 T. baking powder
1/2 t. salt
2 T. butter, melted
2 T. granulated sugar
1 egg
3/4 c. butter
1/2 c. plus 1 T. cream
1/4 c. sugar
Stawberries & blueberries (3/4 c. per serving)
whipped topping or sweetened whipped cream

Mix together flour, baking powder, salt and sugar. Cut in butter until fine crumbs. Mix egg and cream together. Blend into dry ingredients. Knead dough lightly on floured surface. Divide dough in half. Pat out each half to about 1/2" thick. Cut one-half with round biscuit cutter and place on greased cookie sheet. Cut other half with star cookie cutter and place on greased cookie sheet. Bake in preheated 400 degree oven for 8-10 minutes or until done. After 6 minutes, brush stars with melted butter and sprinkle with red tinted sugar. Continue baking until done. Wash and dry fruit, slice strawberries. Toss with 2 T. sugar for each cup of fruit and chill for an hour or more. Assemble as follows (for each serving)...round scone,heaping spoon of whipped topping, 3/4 cup fruit, star scone, small blob of topping, whole strawberry. Serves 6-8.

If you like these recipes, you can find more at The Granary. The Granary has a great selection of Gooseberry Cookbooks. Do you have a recipe to share? If so, e-mail me at mike@ggbarn.com.