*  Exported from  MasterCook  *
 
                    GOOSEBERRY COBBLER FROM LOREN MARTIN
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Ethnic                           Cyberealm
                 Pies                             Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Flour
      1/2   c            Corn meal plus 2 Tb
      1/2   ts           Baking powder
    1       t            Salt
      3/4   c            Butter or margarine
      3/4   c            Boiling water
    2       ea           Cans (15 oz) sweetened
                         Whole gooseberries
    1       t            Honey
                         Juice of 1/2 lemon
 
   Sift the flour with 1/2 cup corn meal, baking powder
   and salt.  Using pastry blender or two knives, cut in
   butter or margarine. Quickly add the boiling water,
   mixing in well.  Divide the dough in half, and pat
   half of it in a buttered 8“x8”x2″ baking pan.
   Sprinkle with 1 Tb corn meal. Mash half of the
   gooseberries in their syrup, then stir in remaining
   gooseberries, honey and lemon juice; pour over the
   dough. Top with remaining dough; sprinkle with
   remaining Tb corn meal. Bake in very hot oven (425F)
   oven for 30 minutes, or until top is lightly browned.
   Cut into squares and serve.
   
   From:  The Art of American Indian Cooking by Yeffe
   Kimball and Jean Anderson, Avon Books, New York, NY,
   1965.
  
 
 
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