In 1996 we did something that a lot of people were doing for the first time about then – we hooked up our home computer to the phone line and went *online*. It didn’t take me long to discover a *community* of people just like me. AOL’s WHAT’S FOR DINNER message board (this board was later renamed Let's Discuss Dinner and now is just history). There I met a group of friends that loved to exchange ideas about feeding our families, recipes and just general tidbit’s about each other’s lives. Many of these friendships have endured. It was there that I first heard of Gooseberry Patch. A couple of the girls had contributed recipes to their cookbooks and had been *published*. It didn’t take me long or much convincing -- I ran out and purchased my first GBP book (Celebrate Autumn) and started sending them recipes regularly. I remember the day I got my first letter from them saying they would be including one of my recipes in an upcoming book – I stood at the end of my long, rural driveway jumping up and down like a goof. All these years (and many books) later, I still have that reaction when a see something in my mailbox from them. AND when a new book comes to me, the first thing I do is flip through it to see how many of my friends are also in that book. Blogging has brought me more friendships from GBP contributors. I always feel very honored to be included in a publication and among the company of such wonderful cooks.
I was very excited when I was asked to review the soon-to-be released 10th Anniversary Edition of Meals in Minutes. It was one of the first books I had a recipe included in and unlike reviewing a new book that I am just seeing for the first time and picking recipes I never made before – this book is an OLD FRIEND - I love this book and I love it’s recipes! This new edition is simply wonderful with 20 NEW recipes included. When I thought about what recipes I wanted to share with my readers from this book I thought of my old WFD friends. 
My friends Lynda and Steph both have recipes in this book (they both have recipes in several GBP books). You can NEVER go wrong with a recipe from Lynda or Steph. Lynda has a couple THOUSAND of her wonderful recipes available at Recipe Circus and Steph maintained a webpage, Steph’s Country Kitchen Goodness which now is the blog Steph’s Kitchen – AGAIN, recipes from these gals are always top-notch. I also want to share the recipe I have in this book -- all these years later, it is still a winner. Up first Steph's Ham & Pineapple Kabobs!
I've made this recipe many, many times. I've used both ham and pork chop cubes and think both versions are equally fabulous. I will tell you that we prefer to make this with fresh pineapple -- grilled fresh pineapple is a HUGE hit with my kids. On the side, another recipe from this book - Monterey Bread and a salad. Those of you who follow my Low-Carb Living segments, I want you to know that I ate a grilled pork chop and the salad -- these are NOT low carb recipes but very enjoyable for those who can handle the carbs.
Ham & Pineapple Kabobs
Gooseberry Patch's Meals in Minutes (Contributed by: Stephanie Moon, Nampa, ID)
(Printable Version)
1-1/2 lbs smoked ham, cubed
8-oz can pineapple chunks, juice reserved
2 Tbsp soy sauce
2 Tbsp brown sugar
1/2 tsp ground ginger
Alternately thread ham and pineapple onto skewers; place in a 13x9-inch baking pan. Combine reserved juice with remaining ingredients. Reserve 1/2 cup for basting. Pour remaining mixture over kabobs, turning to coat. Cover and marinate in refrigerator for 2 hours, turning occasionally. Grill over medium-hot coals, turning twice and brushing with reserved marinade until hot and golden, about 10 minutes. Makes 4 servings.
Monterey Bread
Gooseberry Patch's Meal In Minutes (contributed by: Rita Welters, Bellingham, WA)
(Printable Version)
1 c. mayonnaise
1/2 c. butter, softened
1 c. shredded mild Cheddar cheese
1/4 c. grated Parmesan cheese
1 clove garlic, minced
3 green onions, chopped
1 loaf French bread
In a bowl, combine mayonnaise, butter, cheeses, garlic and onions; mix well. Slice French bread in half horizontally; spread mayonnaise mixture thickly on each half. Bake at 375 degrees until golden, about 10 to 15 minutes. Makes 16 servings.
Look for Lynda's recipe posted Monday 2/27 and mine on Thursday 3/1 AND did I forget to mention that there is going to be a GIVEAWAY?!! YAY -- GBP has provided me with a copy the 10th Anniversary Edition of Meals in Minutes to give to you and since this book is SO special to me, I've put together a grouping of special add-ons -- a hand-embroidered Faithfulness Farm Apron AND 5 days-of-the week hand-embroidered tee-towels. Entry is open to all FOLLOWERS of Faithfulness Farm (OLD and NEW) --- Bonus entries will be included on the upcoming 2 posts, so look for thosea and enter, enter, enter. Oh, how do you enter you ask --
Leave a comment on THIS post - that is it. Easy-Peasy!!
This giveaway will be open until Tuesday, March 6th.
