Gooseberry Patch 150 Recipes in a 13 X 19 Pan

$9.99 $15.95
13" x 9"! The Pan That Can!


Whether it's aluminum or steel, glass or ceramic, chances are you find yourself reaching for your favorite 13" x 9" pan all the time. Family meals don't get any easier than one-dish dinners like Beefy Bean & Biscuit Bake, Black Bean & Rice Enchiladas and Chicken & Asparagus. Just turn on the oven and call 'em in to dinner!

In the morning, wake everyone up for Overnight French Toast or a Hearty Breakfast Egg Bake. This versatile pan is potluck-perfect too, so get ready for compliments. Just bake, cover it and carry in, filled with Meatball Sub Casserole or Ham & Swiss Cheese Rolls.

Your favorite pan excels at desserts too, like Cherry-Pecan Bread Pudding, Butterscotch Picnic Cake and Cookies & Cream Brownies. The only hard part is choosing just one of our tried & true recipes. So, grab that pan, put on your apron and let's get cooking!


From the Author


Creamy Chicken Enchiladas
  • 2 c. cooked chicken, shredded
  • 1 c. green pepper, diced
  • 16-oz.jar picante sauce, divided
  • 8-oz.pkg. cream cheese, softened
  • 10  8-inch flour tortillas
  • 16-oz.pkg. Mexican pasteurized process cheese spread, cubed
  • 1/4 c. milk
  • 2  2-1/4 oz. cans sliced black olives, drained
  • Garnish: salsa, guacamole and sour cream


In a skillet over low heat, cook and stir chicken, green pepper, one cup picante sauce and cream cheese until smooth. Spoon 1/4 cup chicken mixture onto each tortilla. Roll up and place seam-side down in an ungreased 13"x9" baking pan; set aside. In the same skillet over low heat, cook and stir cubed cheese spread with milk until melted and smooth; spoon over enchiladas. Sprinkle olives on top; spoon remaining picante sauce over enchiladas. Cover with aluminum foil. Bake at 350 degrees for 25minutes, or until heated through. Serve with salsa, guacamole and sour cream on the side. Makes 5 servings, 2 enchiladas each.



Blueberry French Toast 


  • 2 c. fresh or frozen blueberries
  • 2 T. cornstarch; 1/4 c. sugar
  • 1/2 c. orange juice
  • 1/2 c. plus 3 T. water, divided
  • 3 eggs, beaten
  • 6 slices bread
  • 2 T. butter, melted
  • cinnamon-sugar to taste


Spread blueberries in a greased 13"x9" baking pan; set aside. In a bowl, combine cornstarch, sugar, orange juice and 1/2 cup water; pour over blueberries. In a shallow bowl, whisk together eggs and remaining water. Dip bread slices into egg mixture; arrange over blueberries in pan. Brush bread slices with butter and sprinkle with cinnamon-sugar. Bake, uncovered, at 350 degrees for 15 to 20 minutes, until bread is lightly toasted and sauce is bubbly and thickened. Serve toast slices topped with blueberry mixture from pan. Serves 6.