Recipe: Recipes Using Berries (15)

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05-09-2000 - 15 Recipes Using Berries

Ray,.Cleveland,.OH (10:14:57) : BBQ CHICKEN w/ Strawberry Syrup

Everyone loves a zesty BBQ sauce. The strawberry syrup in this recipe adds a fruity, summery, fresh quality to the sauce. Don't be
shy! Cook plenty of chicken. This chicken is delicious the next day on a sandwich.

Yield: 6 to 8 servings

6 to 8 pieces of chicken on the bone
3 cloves garlic, pressed
1 inch piece fresh ginger
2 tablespoons whole grain mustard
1/2 cup catsup
1/2 cup Entner Stuart Strawberry Premium Syrup
2 tablespoons Balsamic vinegar
1/4 cup olive oil
1 teaspoon coarse salt
1/2 teaspoon coarse black pepper
1/2 teaspoon fennel seed

1. Coat chicken pieces with 3/4 of the BBQ sauce.

2. Bake, broil or BBQ.

3. Baste chicken with more sauce 2 to 3 times during the cooking process or serve extra sauce on the side with the chicken.RAY,.Cleveland,.OH (04:33:36) : Easy Seafood Newburg

1 can cream of shrimp soup
1 can mushroom soup
1 lb. scallops
1 lb. shrimp, shelled
1 lg. crab or imitation crab
Butter
Linguine

Saut scallops, shrimp and crabmeat in butter. Heat soups together. Discard liquid from seafood. Add sauteed seafood to soups. Toss over pasta.

KellyWA (01:31:43) : Blueberry Monkey Bread

2/3 cup sugar
1 tablespoon cinnamon
1-1/4 cups blueberries
2/3 cup brown sugar
1-1/4 sticks (10 tablespoons) margarine
1 teaspoon vanilla
1 tablespoon cinnamon
4 pkgs. (10 oz. each) refrigerated buttermilk biscuits

Thoroughly grease a 10 x 4-inch tube pan. Mix 2/3 cup sugar and I tablespoon cinnamon. Cut biscuits in quarters. Roll each piece in sugar mixture. Arrange about one-fourth of the biscuit pieces and one-fourth of the blueberries in an even layer in pan. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three more times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries. In saucepan combine sugar, margarine, vanilla, cinnamon and the additional I cup blueberries. Bring to a boil, reduce heat. Cook, stirring frequently until sugar is dissolved and margarine melted. Pour over biscuits in pan. Bake in a preheated 350 degree F oven for 65 minutes or until done. Lift or turn out onto cake plate. Yield 8 to 10 servings.

KellyWA (01:30:08) : Fourth of July Parfait

8 oz cream cheese, at room temp
6 tablespoons powdered sugar
1 cup whipping cream

1 to 2 teaspoons fresh lemon juice, to taste
1 pint fresh blueberries, lightly sprinkled with sugar
1 pint fresh red raspberries, lightly sprinkled with sugar
Fresh mint leaves or lemon balm for garnish

In a medium bowl, place the cream cheese and powdered sugar. Whip with an electric mixer until fluffy. Slowly add whipping cream a little at a time. Continue beating until the cream is incorporated and mixture is fluffy. Add lemon juice, to taste. To assemble parfaits, use parfait glasses, tall wine glasses or champagne flutes. Spoon 1 inch of blueberries into glass, top with a dollop of cream then spoon 1 inch of raspberries on top, followed by another dollop of cream. Spoon another layer of
blueberries, another dollop of cream and top the parfait with a spoonful of red raspberries. Garnish with mint or lemon balm.

KellyWA (01:27:50) : Raspberry Topped Lemon Pie

1 10 oz pkg frozen raspberries
1 tablespoon cornstarch
3 egg yokes
1 can Eagle brand milk
1/2 cup Real Lemon juice from concentrate
1 baked pie shell

Preheat oven to 350 degrees F. Combine berry juice and water to make 1/2 cup. Cook with cornstarch until thickened and
clear. Stir in berries. Beat eggs in a bowl and add milk and lemon juice. Pour into crust and bake 8 minutes. Spoon berry mixture over top and chill. Serve with whipped cream.

KellyWA (01:25:32) : Cranberry-Orange Bread

2 cups all-purpose flour
3/4 cups sugar
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup margarine or butter, softened
1 tablespoon grated orange peel
3/4 cup orange juice
1 egg
1 cup fresh or frozen cranberries, chopped
1/2 cup chopped nuts

Heat oven to 400 degrees F. Grease
bottom only of loaf pan 9x5x3 inches. Mix flour, sugar, baking powder, salt, and baking soda; Stir in margarine until mixture is crumbly. Stir in orange peel, orange juice and egg just until moistened; stir in cranberries and nuts. Spread in pan. Bake until wooden pick inserted in the center comes out clean, 55 to 65 minutes. Cool 5 minutes.

Loosen sides of loaf from pan; remove from pan. Cool completely before slicing.

KellyWA (01:23:51) : Cranberry Salad

1 cup sugar
1/2 cup raw apples ground
1/2 cup crushed pineapple
1 cup ground cranberries
1 package lemon jello
1/2 cup orange juice
1 1/2 cup boiling water

Mix sugar, raw ground apples, crushed pineapple, ground cranberries and let stand. Combine the lemon jello, orange juice, boiling water, and let congeal and add fruit. Place in salad mold and leave in frig overnight. Serve with a small bowl of mayonnaise.

KellyWA (01:22:18) : Blackberry Crumb Pie

1 cup sugar
1 8-ounce carton commercial sour cream
3 tablespoons all-purpose flour
1/8 teaspoon salt
4 cups fresh blackberries
1 unbaked 9-inch pastry shell
1 tablespoon sugar
1/4 cup fine dry breadcrumbs
1 tablespoon sugar
1 tablespoon butter or margarine, melted

Combine first 4 ingredients; stir well. Place blackberries in unbaked pastry shell; sprinkle 1 tablespoon sugar over berries.

Spread sour cream mixture over berries. Combine breadcrumbs, 1 tablespoon sugar, and butter; sprinkle over top. Bake at 375 degrees for 45 to 50 minutes or until center of pie is firm.

KellyWA (01:20:20) : Strawberry Cheese Salad

1 cup boiling water
1 3 oz package strawberry flavored gelatin
1/2 cup cranberry juice cocktail
1/4 cup cold water
1 3 oz package cream cheese softened
1/3 cup finely chopped nuts
2 cups strawberry halves
1 tablespoon sugar

Pour boiling water on gelatin; stir until gelatin is dissolved. Stir in cranberry juice cocktail and cold water. Refrigerate until slightly thickened. Shape cream cheese into 18 balls; roll in nuts. Mix strawberries and sugar. Pour 1/3 cup thickened gelatin into a 6 cup ring mold. Arrange cheese balls evenly in gelatin in mold. Spoon strawberries over cheese balls. Carefully pour remaining gelatin over strawberries. Refrigerate until firm; unmold. 6 servings.

KellyWA (01:18:45) :
Low-Fat Lemon Blueberry and Chicken Salad

2 cups fresh or frozen blueberries, divided
3/4 low-fat lemon yogurt
3 tablespoons reduced-calorie mayonnaise
1 teaspoon salt
2 cups cubed cooked chicken breasts
1/2 cup sliced green onion (scallions)
3/4 cup diagonally sliced celery
1/2 cup diced sweet red bell pepper

To prepare: Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, the chicken, green onions and bell pepper; mix gently. Cover and refrigerate to let flavors blend; at least 30 minutes. Serve over endive or other greens garnished with reserved blueberries and lemon slices, if desired. Yield: 4 portions
(about 5 cups).

Kelly~WA (01:08:05) : Blueberry Ice Cream Pie

2 pints blueberries
1 cup sugar
2 cups water
1/4 cup cornstarch
1 9-inch ready-crust pie
1 qt. vanilla ice cream
2 tablespoons orange juice
In large saucepan, combine blueberries and sugar. Mix water and cornstarch together and stir into blueberry mixture. Cook at a simmer until sauce is thickened. Reserve 1/2 cup of the mixture for decorating the top. Cool. Spoon blueberry mixture into
pie crust. Spoon ice cream over blueberries. Beat orange juice into reserved blueberry mixture. Drizzle over ice cream.

Freeze. Remove pie 15 minutes before serving to thaw enough to cut. Cut into wedges to serve. Yield: I 9-inch pie.

Kelly~WA (01:07:10) : Blueberry Orange Muffins

1/4 cup shortening
1/3 cup firmly packed brown sugar
2 egg whites, slightly beaten
2/3 cup skim milk
1/3 cup orange juice
2 teaspoons grated orange peel
1-1/3 cups all-purpose flour
1 cup quick or old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt (optional)
3/4 cup fresh Blueberries

Heat oven to 400 deg F. Line 12 medium (about 2-1/2 inch) muffin cups with foil or paper liners. Combine shortening and
brown sugar in large bowl. Beat at medium speed of electric mixer or stir with fork until well blended. Stir in egg whites, milk, orange juice and orange peel gradually. Combine flour, oats, baking powder, baking soda, cinnamon and salt, if used. Stir into liquid ingredients until just blended. Fold in Blueberries. Fill muffin cups 2/3 full. Bake at 400 deg F. for 18-20 minutes until golden brown. Serve warm.

Sally,.Oh (11:32:57) : Surprise Dessert

1 pt. strawberries
1 pt. blueberries
1 pt. raspberries
Custard type cups
1 tbsp. sugar
1 tsp. cornstarch

Pie pastry, cut into rounds to put on
top of fruit mixture

Into pan, put strawberries, blueberries and raspberries. To this mixture, add 1 tablespoon sugar, and 1 teaspoon cornstarch. Cook over a low flame until slightly thickened. Place in custard cups, placing the pastry rounds on top of fruit mixture. Bake in oven at 375 degrees until brown.

calliope,.NY (10:47:29) : I haven't tried this yet...but I want to...and will this summer when the fruit is lovely!
RASPBERRY TEA GELEES WITH FRUITS
1/2 cup sugar
2 cups water plus 1 cup ice water
4 raspberry tea bags....or try Red Zinger tea bags!
2 envelopes unflavored gelatin
2 tablespoons fresh lemon juice
12 very small fresh mint leaves...might try steeping the mint leaves with the tea for more infused flavor...make a test to see if they turn black!
fruits of choice

Garnish: mint sprigs

In a saucepan bring sugar with 2 cups water to a boil over moderately high heat and boil, stirring,
until sugar is dissolved. Add tea bags and remove pan from heat. Steep tea 5 minutes and remove tea
bags, carefully squeezing any liquid in them into pan.

In small bowl sprinkle gelatin over 1/4 cup ice water and let stand 1 minute to soften. Stir
gelatin mixture into hot tea over low heat until gelatin is dissolved completely. Remove pan from
heat and stir in remaining 3/4 cup ice water and lemon juice. Chill mixture 45 minutes, or until
thickened to the consistency of raw egg white, and stir in fruits of choice and mint leaves. Rinse six
1-cup molds in cold water, shaking out excess water (do not dry). Spoon mixture into molds and
chill until set, about 2 hours.

Dip each mold into warm water to loosen and invert gel es onto dessert plate. Garnish gel es with
mint sprigs.
*Or...chill in individual glasses you will serve them in or in one large mold.

calliope,.NY (10:42:56) :
This has blueberries in it!
CALLIOPE'S Late Summer Chicken Salad

+ 2 bunches watercress, washed, and
dried, and/or romaine, Belgian endive, whatever greens you like.
+ 3-4 whole poached chicken breasts, no skin or bone.
( see poaching method below)
+ 1 med. red onion sliced thin and chopped, or scallions if you prefer
+ 4-6 ripe pears , sliced, added only upon serving
+ 1-cup. blueberries
* 1-cup red, green or both, grapes, sliced in half
+ med. sized wedge of Gorgonzola or other quality
blue-veined cheese
+ 4-6 ribs diagonal sliced celery, one thin sliced red pepper Dressing + 1-1/2 tbsp. drained green peppercorns mashed with mortar and pestle
added after dressing has been blended
+ half cup. red wine vinegar plus 1 Tbsp. raspberry vinegar
+ 1 cup extra virgin olive oil or oil of your choice
+ salt to taste
+ freshly ground black pepper
+ handful flat parsley , some fresh basil, if you wish
+ half tsp. dried marjoram
+ 1and half cups walnuts, toasted. Use half cup in dressing other cup,
chop and sprinkle over top at serving time
+ one clove garlic
+ 2 tsp. Dijon mustard
+ 1 tsp. sugar
Churn in blender till smooth, then add green peppercorns...this will make more than you need.

Method....In a large, deep skillet or big soup pot, bring 2-3 inches of water to a boil with
a couple of bay leaves, 4-5 dashes of ground cloves and one sliced clove of
garlic. Add chicken breasts and poach at a gentle boil, turning once for 7 minutes
Turn off heat and let them cool in the broth for half an hour. Remove, slice
thin and while still warm, pour over some of your dressing. Cover and refrigerate
while you make the rest of the salad. Add more dressing once whole salad is
assembled.

NOTE.........A nice warm French or Italian bread with butter and chives would be an obvious
accompaniment....but perhaps you'd like to try it with potato pancakes, served
topped with cinnamon applesauce.