82-Lancaster Farming, Saturday, July 13, 2002 Make It With Btiries BARBECUE BERRY CHICKEN CHEESE BAKE 2 cups assorted sliced mush rooms (such as portabello, button) 1 tablespoon butter 2 tablespoons red wine or grape juice 1 cup crouton rounds 1 cup aged domestic Swiss cheese, shredded 1 cup sharp Vermont Cheddar cheese, shredded 2 skinless, boneless chicken breasts, diced 1 tablespoon smoked barbecue sauce 3 tablespoons seedless red raspberry preserves In a medium saucepan, saute mushrooms in butter over medi um heat for five minutes. Add wine or juice and simmer until the liquids cook off. Set aside. In large saucepan, cook diced chicken pieces over medium heat, stirring frequently. Cook 10-15 minutes, until chicken is cooked through. Set aside and cool. Line bottom of 9x9-inch square baking dish with crouton rounds. Cover with mushrooms. Sprinkle Vi cup Swiess and Vi cup Ched dar over mushrooms. Mix barbecue sauce and rasp berry preserves with whisk in small bowl. Add to chicken, mix until chicken is completely coat ed. Place chicken mixture in dish over cheese. Top with remaining cheese. Set casserole dish under broiler for about 5 minutes or until cheese gets slightly browned and bubbly. Wendy Steele Lancaster Mid-Atlantic Cheese Winner BLUEBERRY CAKE 1 cup butter 2 cups sugar 3 eggs 3 cups all-purpose flour IV2 teaspoon baking powder 'A teaspoon salt 1 teaspoon lemon flavoring Vi cup milk 2 cups fresh blueberries 2 teaspoons sugar 2 teaspoons all-purpose flour Cream butter and 2 cups sugar until light and fluffy. Add eggs one at a time, beating well after each one is added. Combine the next four ingredients. Add to creamed mixture alternately with milk, beat well. Coat blueberries with 2 teaspoons sugar and 2 tea spoons flour. Fold into batter. Pour into a greased and floured 10-inch tube or bundt pan. Bake at 350 degrees for 70-80 minutes. Cover with glaze while still warm. Recipe Topics If you have recipes for topics listed below, please share them with us. We welcome your recipes, but ask that you include ac curate measurements, a complete list of ingredients, and clear instructions with each recipe you submit. Be sure to include your name and address. Recipes should reach our office one week be fore the publishing date listed below. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. July 20 Italian Recipes 27 Summertime Vegetables August 3 Summertime Fruits 10 Favorite Summer Recipes Glaze: I'A cups confectioners’ sugar 1 teaspoon lemon flavoring 1-3 teaspoons milk This is one of the best blue berry cake recipes / have ever found. Ruth Ann Walters Beavertown BLUEBERRY PUDDING CAKE 2 cups fresh or frozen blueber ries 1 teaspoon ground cinnamon 1 teaspoon lemon juice 1 cup all-purpose flour V* cup sugar 1 teaspoon baking powder Vi cup milk 3 tablespoons butter Toss blueberries with cinna mon and lemon juice; place in a greased 8-inch square baking pan. In a bowl, combine flour, sugar, and baking powder; stir in milk and butter. Spoon over ber ries. Topping: V* cup sugar 1 tablespoon cornstarch 1 cup boiling water Combine sugar and corn starch; sprinkle over batter. Slow ly pour boiling water over all. Bake at 350 degrees for 45-50 minutes, or until cake tests done. Leah Click Denver & An Gphrata Reader BERRY CREAM PIE Unbaked 9-inch pie crust 2 tablespoons butter 'A cup com starch 3 A cup sugar Vi teaspoon salt 2 cups milk 2 egg yolks, beaten 1 teaspoon vanilla 2 cups berries Meringue topping Blend butter, com starch, sugar and salt. Add milk. Heat to boding and stir in egg yolks. Cook two minutes. Pour 2 cups black raspberries or berries of your choice in bottom of pie shell. Add cream filling on top. Cover with meringue and brown slight ly- Lebanon Co. Dairy Maid BLUEBERRY PIE FILLING 6 quarts blueberries 6 cups granulated sugar 2V* cups Clear Jel 7 cups cold water Vi cup bottled lemon juice 20 drops blue food coloring (optional) 7 drops red food coloring (op tional) Wash and drain blueberries. For fresh fruit, place 6 cups at at ime in one gallon boiling water. Boil each batch one minute after water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot. Combine sugar and Clear Jel in a large kettle. Stir. Add water, and if desired, food coloring. Cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil one minute, stirring constantly. Fold in drained berries, fill jars immediately with mixture, leav ing 1-inch headspace and process without delay. To process in boiling water canner, preheat canner half filled with water to 180 degrees. Load sealed jars into the canner rack and lower with handles; or load one jar at a time with a jar lifter onto rack in canner. Add water if needed to a level of one-inch above jars and cover. When water boils vigorously, lower heat to maintain a gentle boil and pro cess 30 minutes. After processing is completed, remove jars from canner with a jar lifter and place on a towel or rack. Do not retighten screw bands. Air cool jars 12-24 hours. Remove screw bands and check lid seals. Ajar is sealed if the cen ter of its lid is indented or con cave. Wash, dry, label, and store sealed jars in a clean, cool, dark place. Fillings are best if used within one year and safe as long as lids remain vacunun sealed. BLUEBERRY STREUSEL COFFEE CAKE 2 cups flour Va cup granulated sugar 2 teaspoons baking powder 'A teaspoon salt 1 egg, beaten Vi cup milk 'A cup softened butter 1 cup fresh blueberries 1 cup slivered almonds Streusel: Vi cup sugar Vi cup flour 'A cup butter In a mixing bowl, combine flour, sugar, baking powder, and salt. Add egg, milk, and butter. Beat well. Add blueberries and almonds. Spread into a 9-inch square baking pan. In another bowl, add sugar, flour, and cut in butter until crumbly. Sprinkle over bat ter. If you want, top with a few more almonds. Bake at 35-40 minutes in a preheated 375 de gree oven or until a wooden toothpick inserted in the center comes out clean. Yields 9-12 serv ings. Great served warm with coffee. Jessica Bross 3-ounces 3-ounces lemon gelatin 2 cups whipped cream topping (partially thawed) 2 teaspoons vanilla 3 cups fresh blueberries Dissolve gelatin in 2 cups boil ing water, add 1 cup ice, stir until slightly thickened. Fold in whip ped cream topping, vanilla, and fresh blueberries. Pour mixture Leah Click Denver Leah Click Denver FRESH BLUEBERRY GELATIN (Turn to Page B 8) Featured Recipe Any meal is great when it includes berries. Blueberries, rasp berries, blackberries, and strawberries are best for taste, appear ance, and nutrition if used fresh. Plus, fresh is simple to pre pare. Try this cool idea for a refreshing dessert. SUMMER FRUIT AND YOGURT PARFAIT 1 ripe mango 3 tablespoons sugar VA cups water 1 pint strawberries 1 pint raspberries 1 pint blackberries 2 cups vanilla or plain yogurt 4 sprigs mint Peel and slice mango; place in a small saucepan with sugar and water. Simmer over medium-low heat until soft, about 15 minutes. Cool thoroughly. Puree cooked mango in blender until very smooth. Lightly rinse berries and allow to dry. To assemble, alternate layers of cold mango sauce, fresh berries, and yogurt in four parfait glasses. Garnish each with fresh sprig of mint and serve.
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