Consummate comfort food and country-style classics.
Those types of heart-warming, soul-satisfying recipes are collected and celebrated at Gooseberry Patch — the Delaware, Ohio-based cookbook publisher.
The newest edition to its library is All-Time-Favorite Recipes from Ohio Cooks, an assortment of 148 recipes contributed by fans of the company and its cute, cozy website full of tried-and-true family favorites.
Gooseberry Patch was founded 36 years ago by Vickie Hutchins and Jo Ann Martin, friends and neighbors who sought a way to balance work they loved with being stay-at-home moms. Their small hobby has grown into a full-fledged powerhouse business with more than 200 titles, e-books, calendars, and much more.
Cooks are invited to share their most cherished recipes and, just as importantly, the stories and memories behind those dishes. Those whose submissions are selected for cookbooks receive free copies of the publications.
Ohio Cooks has lots of representation from northwest Ohio, including:
■ Scrumptious Stuffed Potato Skins, Tammy Rowe, Fremont
■ Country-Style Breakfast Pizza, Jackie Balla, Walbridge
■ Joan’s Chili, Joan Shearman, Toledo
■ Hearty Meatball Stew, Karen Swartz, Woodville
■ Fried Chicken Bowls, Linda Jancik, Huron
■ Farmstyle Ham and Gravy, Rochele DeGryse, Bryan
■ Tex-Mex Dip, Mary Ann Dimick, Bowling Green
■ and Chloe’s Strawberry Pie, Rachel Boyd, Defiance.
Some truly unique recipes include meringue-topped Peanut Butter Strudel Pie, Mulberry Buckle, Lemon-Rosemary Zucchini Bread, Venezuela-inspired Shealeen’s Black Bean Salad, Waldorf Slaw (as opposed to the traditional salad), Grandma Ruth’s Stuffed Hot Dogs (sliced, filled with Thanksgiving-style bread dressing, and smothered in tomato soup), Pesto Polenta Lasagna, and Cucumber-Lime Agua Fresca.
The book also contains lots of helpful hints, such as: “If a muffin recipe doesn’t fill all the cups in your muffin tin, fill the empty cups with water. The muffins will bake more evenly.”
And there are plenty of Ohio Fun Facts, too, particularly one that mentions a local favorite: “Ohioans love their sandwiches! Classics like Tony Packo’s chili dogs in Toledo and the ginormous burger at Thurman’s Cafe in the German Village neighborhood of Columbus have cult followings. The same is true for the yummy corned beef at Slyman’s in downtown Cleveland.”
Of course, you know immediately that this is a cookbook dedicated to our state by the tempting photo of buckeyes on the cover. Nothing else screams “Ohio” more loudly or proudly. (And yes, there is a recipe for buckeyes, the chocolate-dipped confection, and also one for a no-bake pan of Rah-Rah Buckeye Bars.)
The selections in All-Time-Favorite Recipes from Ohio Cooks are quick, easy, and not just kid-friendly but beloved by young and old alike.
This is in keeping with the Gooseberry Patch philosophy: “Keep it simple. Make it special.”
Grandma Logsdon’s Beef Stew
“My mother may have gotten this recipe from her mother-in-law, since Mama ‘didn’t how how to boil water’ as a 19-year-old bride,” says Teresa Amert of Upper Sandusky. “Mama used our own beef and, of course, all the vegetables came from our garden. We kids did the hoeing and weeding and shelled the peas and beans. Since there were so many of us, it didn’t take that long! This stew is delicious with baking powder biscuits, hot from the oven.”
1½ pounds beef round steak, cut into bite-size pieces
1 tablespoon oil
¼ cup all-purpose flour
2½ cups water, divided
1 cup tomato juice or sauce
5 potatoes, peeled and quartered
1 onion, sliced
2 carrots, peeled and chopped
1 stalk celery, chopped
½ cup peas
Optional: ½ cup green beans
Salt and pepper to taste
In a large soup pot over medium heat, brown beef in oil. Drain; sprinkle with flour and mix in. Slowly add ¼ cup water; stir well. Add tomato juice or sauce and an additional ¼ cup water; stir together and bring to a boil.
Stir in remaining water; add remaining ingredients. Cook, partially covered, over low heat until beef and vegetables are tender, about one hour. Ladle into rimmed dinner plates.
Yield: Serves 4
Source: Teresa Amert, All-Time-Favorite Recipes from Ohio Cooks
Crispy Zucchini Fritters
“These little fritters are so tasty served with ranch dressing for dipping,” says Debra Manley of Bowling Green. “I even like to warm the dressing just a bit.”
4 zucchini, thickly shredded
1 teaspoon salt, divided
2 eggs, beaten
½ teaspoon pepper
½ cup all-purpose flour
Olive oil for frying
Toss zucchini with ½ teaspoon salt. Transfer to a colander and let stand 10 minutes. Drain, pressing out as much liquid as possible.
In a large bowl, whisk together eggs, remaining salt, and pepper until light and frothy. Whisk in zucchini; stir in flour.
Heat 3 tablespoon oil in a large nonstick skillet over medium-high heat. Drop batter by tablespoonfuls, flattening with the back of spoon. Fry about 2 minutes on each side, until crisp and golden. Repeat, adding more oil as needed.
Yield: Serves 8
Source: Adapted from Debra Manley, All-Time-Favorite Recipes from Ohio Cooks
Swiss Cheese and Olive Spread
“Bring a new appetizer to the next party you attend! This is a favorite of ours that you’ll love, too,” says Gladys Kielar of Whitehouse.
3 cups shredded Swiss cheese
1 3-ounce package cream cheese, cubed
¼ cup dry white wine or chicken broth
3 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
3 tablespoons fresh parsley, snipped
⅓ cup chopped black olives, drained
3 tablespoons green onions, finely chopped
Snack crackers or party rye bread
Place cheeses in a large bowl; cover and let stand for 30 minutes at room temperature. Add wine or broth, mayonnaise, and Worcestershire sauce.
Beat with an electric mixer on low speed until blended. Stir in parsley, olives, and onions. Transfer to a serving bowl; cover and chill for at least 2 hours.
Let stand at room temperature for one hour before serving. Serve with crackers or bread.
Yield: 10 servings
Source: Gladys Kielar, All-Time-Favorite Recipes from Ohio Cooks
Contact Mary Bilyeu at 419-724-6155 or mbilyeu@theblade.com, and follow her at facebook.com/thebladefoodpage.
First Published March 11, 2020, 11:00 a.m.
