Blueberry Specials
Fruits are an important source of
fiber and many nutrients.
Although the actual amount of
nutrients may seem small, their
contribution is significant if 2 to 3
servings of fruits are eaten daily.
Did you know that 1 cup of
unsweetened blueberries offer 30
percent of U.S. RDA, 129 milli
grams of potassium, 4.4 grams of
dietary fiber, 1.0 gram protein, 0
milligrams salt, 0.6 grams fat, and
82 calories.
Select ripe blueberries since
unripe berries do not become
sweeter after the are picked.
Blueberries should be refriger
ated immediately after harvest. Do
not wash blueberries before stor
ing because moisture allows mold
to grow. Instead, wash blueberries
just prior to using.
Store blueberries in a container
with a loose cover. Depending
upon the initial freshness of the
berries, they can be stored in the
refrigerator for 2 days to 1 week.
FRESH BLUEBERRY SAUCE
2 cups fresh blueberries
'A cup sugar
1 tablespoon fresh lemon or
lime juice
A teaspoon vanilla
Wash blueberries and crush in
saucepan. Add sugar and fresh
lemon or lime juice. Mix well.
Bring to a boil and boil 1 minute,
stirring constantly. Add vanilla.
Chill. Serve over puddings, cakes,
waffles, pancakes or ice cream.
Makes VA cups.
FROSTY BLUEBERRY
CUSTARD
2 cups fresh or frozen
blueberries
Low-calorie sweetener to equal
'A cup sugar
4 eggs
2 cups buttermilk
VA tablespoons lemon juice
2 envelopes unflavored gelaun
Sprinkle sweetener on blueber
ries m bowl. Set aside. Beal eggs,
milk, juice and grated rind in
saucepan until well blended.
Sprinkle with gelatin. Let stand
one minute. Cook over low heat,
stirring constantly until mixture
coats a metal spoon.
Pour most of the custard into a
5-cup mold. Fold in berries, very
gently, so they remain whole and
do not turn entire custard blue.
Pour remaining custard on top.
Chill until set. Garnish with
fresh strawberry slices and mint
leaves.
Cecilia Glembocki
N.J.
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
August
3- Tomatoes
10- New Ways With Vegetables
17- Low-Fat, Low-Sugar Recipes
Home On The Range
FRESH BLUEBERRY
MUFFINS
2 cups unsifted all-purpose flour
3 tablespoons brown sugar
3 teaspoons baking powder
'/ teaspoon salt
1 egg
V* cup butter, melted
1 cup milk
1 cup fresh blueberries
2 tablespoons granulated sugar
In large bawl, mix together
flour, brown sugar, baking pow
der, and salt. In small bowl, beat
together egg, melted butter, and
milk; add all at once to flour mix
ture and stir until just moist. Fold
in blueberries. Spoon into greased
or paper-lined muffin cups and
sprinkle with granulated sugar.
Bake at 425 degrees for 20 to 25
minutes or until toothpick inserted
in middle comes out clean. Serve
warm. Makes 12 muffins.
BLUEBERRY COBBLER
2 tablespoons butler
1 cup flour
'A cup milk
2 teaspoons baking powder
'A cup sugar
'A tablespoon salt
2 cups blueberries
1 cup sugar
1 cup boiling water
Mix first six ingredients and
spread over bottom of a well
buttered pan. Put 2 cups of blue
berries over dough mixture. Pul 1
cup sugar over blueberries. Add 1
cup boiling water and dot with but
ler. Bake at 315 for 35 to 45
minutes. After baking, the dough
will be on the top, the blueberry
sauce on the bottom.
Michelle Ryan
Dauphin Co. Dairy Princess
BLUEBERRY TORTE
VA cups plus 2 heaping table
spoons flour
1 stick butter, melted
'A cup plus 2 tablespoons sugar
2 boxes vanilla pudding
3 cups milk
1 #2 can blueberries
Whipped cream
Mix VA cups flour, butter, and 2
tablespoons sugar. Press into
2-quarl baking dish. Bake at 425
degrees until brown. Cool. Cook
vanilla pudding and milk; cool and
spread on top of crust. Combine
blueberries, remaining sugar and
flour, cook until thickened. Cool
and spread on pudding; chill in
refrigerator. Serve with whipped
cream. Makes 12 serving.s
Peggy Staub
1976 PA Dairy Princess
Dazzle your taste buds with a cool dessert, Frosty Blueberry Custard. This dieter’s
dream has only 97 calories per serving, but it is not light on nutrition.
SOUR CREAM
BLUEBERRY CAKE
14 cup soft butter
1 cup sugar
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
14 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
1 teaspoon ground cardamom
2 cups blueberries
14 cup brown sugar
Cream butter and sugar; add
eggs, one at a time, beating well
after each addition. Sift dry ingre
dients together; add gradually to
egg mixture, alternating with sour
cream, ending with flour mixture.
Stir in vanilla and cardamom. Fold
in 1 cup blueberries. Pour half the
batter into a well-greased and
floured 9x13x2-inch pan. Cover
with remaining blueberries.
Sprinkle with brown sugar. Top
with remaining baiter. Bake at 325
degrees for 45 to 50 minutes or
until toothpick inserted in center
comes out clean. Cool in pan 10
minutes. Remove from pan and
place on rack to finish cooling.
BLUEBERRY CAKE
1 cup shortening
VA cups sugar
2 teaspoons vanilla
4 eggs, separated
3 cups sifted flour
'A teaspoon salt
% cup milk
'A cup sugar
3 cups blueberries
1 tablespoon flour
2 teaspoons baking powder
Confectioners sugar
Cream together shortening and
VA cups sugar. Add vanilla and
egg yolks. Beat until light and fluf
fy. Sift together flour, baking pow
der, and salt. Add alternately to
cream mixture with milk. Beal egg
whites until stiff; gradually add
'/j cup sugar. Fold into bailer. Add
blueberries mixed with 1 tables
poon flour. Pour into greased
13x9x2-inch pan. Bake in 350
degree oven for 50 minutes or until
cake tests done. When cool,
sprinkle with confectioners sugar.
Janice A. Buhl
Erie
BLUEBERRY GRAHAM
CRACKER SQUARES
214 cups crushed graham
crackers
1 8-ounce package cream
cheese
1 16-ounce can blueberry pie
filling
2 cups whipping cream,
whipped
1 cup confectioners sugar
Layer bottom of 9x 13-inch cake
pan with crushed graham crackers.
Cream together all remaining
ingredients except blueberries.
Spread evenly over graham crack
ers. Top with blueberry pie filling.
Refrigerate. Makes 12 servings.
Vicki Basehore
1981 Cumberland Co. Dairy
Princess
Featured Recipe
The National Beef Cook-Off Contest will be held at Colorado
Springs on September 22 through 24.
The cook-off will be held at Ray and Dorthy Powers ’ ranch that has
approximately 30,000 acres, 600 crossbred cows, and 200 purebred
Gelbrieh cows.
If you can’t attend, you may at least enjoy the same fare the guests
will eat - Rib Eye Steaks.
Rib Eye Steaks ’N Seasoned Vegetable Kabobs
(Rib Eye steaks will be served at the picnic)
Preparation time: 15 minutes
Microwave cooking time: 8 to 9 minutes
Cooking lime: 15 to 20 minutes
3 beef rib eye steaks, cut 1 inch thick (about 2 pounds)
6 small red potatoes (3 ounces each), cut in half
4 teaspoons minced fresh oregano leaves, divided
% teaspoon ground red pepper
2 medium yellow squash, cut into 1-inch pieces
3 tablespoons butter, melted
1 large clove garlic, minced
Salt and pepper to taste
Place potatoes in 11% x 714 -inch microwave-safe baking dish.
Cover with plastic wrap, vent and microwave at HIGH 3 minutes. Re
arrange potatoes and continue cooking at HIGH 3 to 4 minues or until
potatoes are barely fork tender. Meanwhile, combine 2 teaspoons ore
gano and red pepper; sprinkle on both sides of beef rib eye steaks
Place steaks on grid over medium coals*. Grill steaks 15 to 20 min
utes to desired doneness (rare to medium), turning once. Meanwhile,
alternately thread cooked potatoes and squash on six, 8-inch skewers
Combine butter, garlic and remaining oregano; brush half of the mix
ture over vegetables. Place kabobs around steaks on grid during last
10 minutes of cooking, turning and brushing with remaining butter
mixture after 5 minutes. Season steak and vegetables with salt and
pepper to taste. 6 servings
’"Test about 4 inches above coals for medium with 4-second hand
count.
BLUEBERRY MUFFINS
2 tablespoons butter
% cup sugar
'A cup milk
1 egg
Vi teaspoon salt
IVi cups flour
1 teaspoon baking powder
1 cup blueberries, fresh or
frozen
Cream butter, sugar, and egg.
Add milk. Add dry ingredients.
Fold in blueberries. Sprinkle a bit
of sugar on top. Bake at 350
degrees about 30 minutes.
Harrisburg