Gooseberry Cobbler From Loren Martin

* 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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