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.
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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.