54 - Wednesday, June 29, 1994 - North Shore News

FOO

Carpet & Lino
Koll Ends Clearance cent

June 30, 94

1,000's to
choose from

Freeze ripe berries now

Barbara —
NicCreadie

BUDGET BEATERS

I’M FINDING it hard to put
down the book I’m reading to
work on this colurn. It’s not
that I haven’t read it dozens
of times before, but it’s just as
magical, again and again.

When I first noticed a copy of
Richard Adams’ Watership Down in
a bookstore, I didn’t bother to pick it
up, assuming it had some-thing to do
with submarines. When I found out
it was about rabbits, I dismissed it as
kiddy lit — again passing it up.

When I finally read it, I was
entranced. If you haven't read it,
please do, especially if you have
young children you'd like to read to.
Don’t get me wrong — this isn’t a
child’s book; the vocabulary alone
would bog down the average child
but read aloud, it comes alive. The
reader won't tire of it either.

HES

This is the time of year when you
may spend more time in the kitchen
than you'd like. But, the rewards are
great.

By freezing and preserving now,
you'll be miles ahead both in time
and money next winter. Anyone
who has paid four dollars for a sack
of frozen blueberries will knew what
I mean. Last summer I froze 20 Ibs.
and I'm using the lust bagful now.

Berries need little attention
before freezing. Just wash them, dry
them, bag them and freeze them.

If you are lucky enough to have
your own bushes don’t bother wash-
ing. Rinse the bushes gently down
with your hose and let the berries
dry on the vine before you pick them

~~ right into the freezer bags. This
doesn't work for ground-grown
strawberries but is fine (or ones
grown ip patio pots,

The advantage of this method is
that you can work in small quanti-
ties: Mats of store-bought berries can
be overwhelming,

fuse quart-sized freezer bags for
fruit. freezing soft berries such as
strawberries and raspberries on
cookie sheets before bagging.
Blueberries freeze well right in the
bag and they separate easily, so you
cun meusure out what you need and
close the bag again.

Here are a couple of recipes ideal
for using either fresh or frozen blue-
berries.

UNBAKED BLUEBERRY PIE
1c. sugar
3 Tbsp. cornstarch
Pinch salt
lc. water
4c. blueberries
1 Tbsp. butter
1 deep 9” baked pie sheli
Pinch cinnamon (optional)
Whipped cream

Combine the sugar, cornstarch,
salt and water with one cup of biue-
berries in a saucepan, Add cinnamon
if you like.

Cook and stir over medium heat
until thick. Remove from heat and
add remaining blueberries. Cool. To
serve, tum into baked shell and top
with whipped cream.

BLUEBERRY GRUNT
This is an old Nova Scctia
recipe. Little kids love the name:
teens are embarrassed.
Traditionally, the dumpling top is
steamed. My mother used to bake
the topping, dusted with sugar.
Either is good, especially with heavy
cream trickled on top.
Berries:
4c. blueberries
4¢. sugar
’c. water
Duznplings or biscuits:
2c. flour
4 tsp. baking powder
4% tsp. salt
1 tsp. sugar
1 Tbsp. each butter and vegetable
shortening
%4— 4c. miik
Stir the berry mixture over low
heat in a large, wide pot with a tight
lid. When very juicy, spoon the
dumpling mixture by heaping
spoonfuls on top. Cover and don’t
lift the lid for 15 minutes.

To bake. prepare the dumpling
mixture with less milk soit can be
flatened. Pour berry mistute inte a
sprayed casserole and top with the
biscuit mixture. You may cut the
dough into circles or leave in one
piece. Buke al 425°F for 12-15 min-
ules,

‘To prepare the dough, combine
the dry ingredients ina bow! and nib
in the butter and shortening. Stir in
the milk vatil the dough is wel
enough to drop try spoonfuls.

Ina rush? A fitile planning can
get your dinner on the table fast.
Next time you're chopping onions,
do extra and freeze in half-cup lots.

Cook a big ham for Sunday din-

See Dinner page 55

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