Recipe#11214
Title: Blueberries
From: z@fybits.com (Z Pegasus)Newsgroups: rec.food.recipes
Subject: COLLECTION (5) Blueberry Recipes
Date: 23 Jun 1995 07:17:09 -0500
Message-ID: <1285@fybits.com>
COLLECTION (5) Blueberry Recipes
MMMMM----- Recipe via Meal-Master (tm) v8.02Title: About Freezing Blueberries
Categories: Info
Yield: 1 servings
1 x Text file
Blueberries freeze very well. Simply sort the fruit, don't wash, and
pack in freezer bags or boxes. When you use the frozen fruit, simply
wash in running water and use. Don't thaw. This is especially nice
when adding blueberries to fruit salad or muffins where you don't
want the rest of the product to turn purple. If you've already washed
the berries, let them dry before freezing. My favorite way to eat
blueberries is "straight up." For breakfast try the berries in rice
(brown, white, what ever) with a little cinnamon and/or clove.
From: Rita=Schulte%TV%WILL@bigbird.will.uiuc.edu. Fatfree Digest
[Volume 9 Issue 29] July 20, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
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Title: Blueberry Ketchup
Categories: Fruits, Condiments
Yield: 3 cups
2 T Vegetable Oil
1 lg Garlic Clove; Crushed
1 T Mince Fresh Ginger
1 md Onion; Finely Chopped
2 pt Blueberries
1 c Fresh Tomato; Peeled, Seeded
-And Chopped
2 lg Purple Plums, Pitted And
-Chopped
1/4 c Dark Brown Sugar; Firmly
-Packed
1 T Blueberry Or Raspberry
-Vinegar
1 T Fresh Lemon Juice
Zest Of 1 Lemon; Cut Into
-Julienne Strips
1 md Dried Chili Pepper; Crumbled
1 t Ground Cinnamon
1 t Ground Cardamom
1 t Ground Coriander
1 t Salt
1 t Freshly Ground Mixed
-Peppercorns; White, Green
-Red And Black
Heat the oil in a heavy-bottomed saucepan (two quart or larger). Add
the garlic and ginger and cook over low heat for two minutes. Add
the onion and cook until soft and transparent, stirring often. Add
the blueberries, tomato, plums, brown sugar, vinegar, lemon juice and
zest, chili pepper, spices, salt and pepper, stirring well. Cook
over medium heat until the mixture begins to simmer. Reduce the heat
and keep simmering gently for 30 minutes. Remove from the heat. Let
the mixture cool slightly, then puree in a food processor or blender.
Return the puree to the pan and heat, bringing the mixture to a
simmer. Cook until thick, about 1 hour. Pour into two sterile pint
jars or containers. Cover and let cool. Store in the refrigerator for
up to four weeks or freeze.
From: The Food Column Of The Denver Post Magazine Section 07-31-94
Posted by: Rich Harper
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Title: Blueberry Potato Salad
Categories: Fruits, Side dishes, Salads
Yield: 6 servings
1/4 c White Wine Vinegar
1 T Olive Oil
1/2 t Sugar
1/2 t Salt
1/2 t Dried Basil; Crushed
1/8 t Black Pepper
4 c Potatoes; Cooked And Sliced
1 c Fresh Blueberries
1/2 c Cucumber; Diced
1/2 c Carrot; Shredded
2 T Scallions; Chopped
2 T Parsley; Chopped
Prepare the dressing by combining the vinegar, oil, sugar, salt,
basil, and pepper, blending well. In a large bowl, combine the
dressing with the potatoes, mixing well. Stir in the blueberries,
carrot and cucumber. Sprinkle with the chopped scallions and parsley.
From: The Food Column Of The Denver Post Magazine 07-31-94
Posted by: Rich Harper
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Title: Pouding Renverse Des Bluets (Blueberry Upside Down Puddin
Categories: Desserts, Canadian
Yield: 1 servings
2 c Blueberries;fresh -OR-
1 pk -Blueberries, 300 g
-individually frozen,
-unsweetened
3/4 c Sugar,granulated
1 ts Lemon rind;grated
1 1/4 c Flour;all purpose
1 1/2 ts Baking powder
1/4 ts -Salt
1/4 c Shortening
1 Egg;beaten
1 ts Vanilla
2/3 c Milk
Whipped cream -OR-
Ice cream; opt
Lemon-flavoured cake batter baked over fresh blueberries makes a
perfect dessert. When I was immersed in French language studies at
Jonqiere's Centre linguistique, Jeannine Renouf treated me to this
recipe and also to a version that she makes with wild raspberries. It
was a delectable kind of immersion.
Combine blueberries, 1/4 cup of the sugar and lemon rind in a
buttered 8 inch square baking pan.
In a bowl, combine flour, baking powder and salt. In another bowl,
cream shortening with remaining 1/2 cup sugar until fluffy. Beat in
egg and vanilla. Add dry ingredients alternately with milk, blending
well after each addition and finishing with dry ingredients.
Pour batter over fruit in pan and bake in a preheated 350F oven for
about 40 minutes, or until a tester inserted in centre comes out
clean. Let cool slightly; turn out onto serving plate. Cut in squares
and serve warm or at room temperature, with whipped or ice cream, if
desired. SERVES: 6-8
SOURCE: _A Taste of Quebec_ by Julian Armstrong
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Title: Blueberry Ice Cream **
Categories: Ice creams, Fruits, Desserts
Yield: 1 servings
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1 pk Unflavored gelatin
1/2 c Milk; cold
1/2 c Milk; heated to boiling
2 c Fresh blueberries -OR-
2 c Dry-pack frozen blueberries;
- thawed
3/4 c Sugar
2 c Whipping cream; whipped
In 5 cup blender, sprinkle unflavored gelatin over cold milk; let
stand 3-4 minutes. Add hot milk and process at low speed until
gelatin is completely dissolved, about 2 minutes. Let cool
completely. Add blueberrie and sugar; process at high speed until
blended. Pour into a large bowl and chill, stirring occasionally,
until mixture mounds slightly when dropped from a spoon. Fold whipped
cream into gelatin mixture. Pour into two 4x10" freezer trays or one
8" baking pan; freeze until firm. Makes 1-1/2 quarts.
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Title: Blueberry Cheese Cake
Categories: Desserts, French, Cheesecakes
Yield: 8 servings
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2 c Graham Cracker Crumbs
1/4 lb Melted Butter
1 c Powdered Sugar
MMMMM------------------------PIE FILLING-----------------------------
8 oz Or More Cream Cheese, Soften
1 c Sugar
2 Beaten Eggs
MMMMM--------------------------TOPPING-------------------------------
1 #2 Can Blueberry Pie Filling
Or: Fresh Blueberries
Cool Whip Or Whipped Cream
Prepare the pie shell using the graham crackers crumbs, butter and
powdered sugar. Mix well. Press into a long cake pan.
For the pie filling mix the cream cheese and sugar together. After
mixing the two add the two beaten eggs. Pour the mixture into crumb
crust and bake 350 degrees F for 20 to 25 minutes.
Spread the blueberry pie filling evenly over the baked mixture. Cover.
Refrigerate over night and add whipped cream and keep in refrigerator
until ready to be served.
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