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Gooseberry Cobbler From Loren Martin

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      Title: GOOSEBERRY COBBLER FROM LOREN MARTIN
 Categories: Ethnic, Cyberealm, Pies, Fruits
      Yield: 6 Servings
 
      2 c  Flour
    1/2 c  Corn meal plus 2 Tb
    1/2 ts Baking powder
      1 ts Salt
    3/4 c  Butter or margarine
    3/4 c  Boiling water
      2 ea Cans (15 oz) sweetened
           Whole gooseberries
      1 ts 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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