The BEST Summer Recipes from Gooseberry Patch! Summer Dinner Ideas

Today I'm trying three recipes from For Bees and Me! This cookbook from Gooseberry Patch was originally published in 1995. If you're looking for summer dinner ideas using your garden veggies, this video is for you. For Bees & Me (1995) https://ebay.us/OY4bmB Pyrex Spring Blossom 4qt mixing bowl https://ebay.us/sp2qzR Ikea GODTA dessert bowls https://ebay.us/blITcd Federal Glass footed yellow dessert bowl https://ebay.us/QPg4ob Pyrex Snowflake Garland 8 x 8 baking dish https://ebay.us/VMiIll Fire King green ombre bowl https://ebay.us/aKpLiq OTHER VIDEOS YOU MIGHT ENJOY 1990s Holiday Brunch - Old Fashioned Country Christmas (1992) https://youtu.be/u9Q_HuNyRac 1950s Casserole Recipes using Holiday Leftovers https://youtu.be/v_8y2n0Z93Q 1990s Cookbooks & Recipes playlist https://bit.ly/4mHcuLF ------------------------------ PATREON: https://www.patreon.com/CookingAllTheBooks INSTAGRAM: instagram.com/_cookingthebooks_ FACEBOOK: https://www.facebook.com/cookingallthebooks WEBSITE: https://www.cookingthebooks.net/ ------------------------------ STRAWBERRY SOUP (pg 232) 2c fresh strawberries (or 2 - 10oz packages frozen) 1 1/2c water 3/4c sugar 1c cranberry juice 8oz strawberry yogurt Save 9 whole strawberries for garnish. Blend 1/2c water and the berries until smooth. Put in a large pan and ad sugar, remaining water, and cranberry juice; bring to a boil. Cool and whisk in yogurt. Refrigerate until cold. Garnish with the whole strawberries and mint leaves (if desired). Makes 9 half cup servings. ZUCCHINI APPETIZERS (pg 158) 3c unpeeled zucchini, thinly sliced 1/2tsp oregano 1/2c onion, finely chopped 1/2c parmesan cheese, grated 1 clove garlic, finely chopped (or 1tsp garlic powder) 1/2tsp seasoned salt 1c biscuit baking mix 1/2tsp salt 1/2c vegetable oil 4 eggs, slightly beaten 2Tbsp snipped fresh parsley dash of peper Heat oven to 350 degrees. Mix all ingredients together and spread in a greased 13" x 9" pan. Bake until golden brown (about 25 minutes). Cut into small pieces for appetizers or large pieces for a side dish. GARDEN BOUNTY PASTA (pg 187) 2 large tomatoes, chopped into bite sized pieces 1/2 can (no. 1 size) Italian plum tomatoes 1/3c parmesan cheese, grated 1tsp salt pepper to taste 3Tbsp olive oil 1lb bow tie pasta, cooked 2 medium zucchini, quartered and sliced to 1/4" thick 2 medium yellow squash, quartered and sliced to 1/4" thick 2 cloves garlic, pressed 1/4c onions, chopped 1/3c white wine 3 Tbsp snipped fresh dill weed Cook pasta and set aside. Chop 2 fresh tomatoes and add cheese, 1 Tbsp olive oil, salt, and pepper. Mix and set aside. Heat 2 Tbsp olive oil in a large frying pan and add onion to brown lightly. Stir in squash and zucchini, brown 5 to 6 minutes. Add 1/2 can plum tomatoes, garlic and wine; heat through. Combine squash, zucchini, uncooked fresh tomatoes, and pasta. Sprinkle dill over all and toss slightly. Serve with a loaf of fresh bread. Makes 6 large servings. ------------------------------ TIMESTAMPS 0:00 Intro 1:04 Strawberry Soup 5:09 Zucchini Appetizers 11:18 Garden Bounty Pasta 16:48 Cookbook Chat - For Bees & Me (1995) ------------------------------ DISCLAIMER: Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.