Wednesday, September 7, 1994 — North Shore News ~ 51 Blueberries add touch to many dishes From page 30 & Drop frozen blueberries into sparkling water for a beautiful refresher. Add a sprig of fresh mint as gamish. & Whip up a tasty blueberry shake using frozen biueberries, your favorite vanilla ice cream, some ice cubes and milk. Yum! ® Drop frozen whole berries into pancakes and waffles as they cook. ® Blueberries are a dieters dream —- only a scant 86 calories per gen- erous cupful! B.C. BLUEBERRY SALSA A lovely jar of this fresh salsa arrived by courier last week — from the B.C. Blueberry Council. It is wonderful served as a condiment alongside grilled salmon, halibut. swordfish or chicken. Serves 6. 2 Tbsp. (30 mL) red onion, finely chopped 1 Thsp. (15 mL) jalapeno pepper, finely minced % large pink grapefruit 1 tsp. (6 mL) honey 1 Thsp, (15 mL) fresh lime juice 1c. (250 mL) fresh B.C. biueber- ries, rinsed and drained Section the grapefruit and dis- card all membrane. Dice grapefruit. Combine the diced grapefruit with the onion, pepper, honey and lime juice. Stir in the blueberries last. Serve at once, or cover and chill overnight. Variations: Substitute | sec- tioned and diced orange, or %c. (125 mL) diced ripe mango for the pink grapefruit. B.C. BLUEBERRY BARSECUE SAUCE This fresh blueberry barbecue sauce is great brushed over grilled pork chops, thick burgers, ribs, fish OF GREATER VANCOUVER NORTH SHORE FAMILY YMCA and chicken. Makes 3c. (750 mL). May be chilled up to 2 weeks, tightly capped in a glass jar. 1c. (256 m1.) fresh or frozen B.C. blueberries 1c. (250 mL) tomato ketchup 1/44 c. (50 mL) water i smal! onion, minced 1/4 c. (50 mL) brown sugar 4 Tbsp. (59 mL) blueberry or cider vinegar 2 Tbsp. (30 mf.) unsulphured blackstrap molasses 2 Tbsp. (30 mL) Dijon mustard 3 cloves garlic, minced i tsp. (5 mL) ground cumin 1 tsp. (5 mi.) marjoram er oregano 1 jalapeno pepper, seeded and minced tsp. (3 mL) dried thyme leaves Combine all ingredients ina stainless steel (no reactive) or enameled pot. Bring to a boil, reduce heat and simmer one hour stirring occasion- ally. Cool slightly. Purée the sauce in blender or food processor until s:nooth. Season to taste with salt and pepper. B.C. BS. UEBERRY CHUTNEY This wonderful chutney from the nice folks at the B.C. Blueberry Council is excellent served as a condiment alongside salmon. swordfish, halibut, lean roast pork. chicken or any poultry. Try serving it instead of tradi- tional cranberry sauce with this winter's roast turkey. Keeps 3-4 weeks, refrigerated in tightly capped sterilized glass jars. Makes about 7 cups (1.75 L). 2% ce. (625 mL) white granu- jated sugar 1c. (250 mL) water 4%e. (75 mL) cider vinegar 1 tsp. (5 mL) grated fres!: Serving the North Sho Since 1945 lemon peel % ¢. (75 mL) fresh lemon juice 1% tsp. (6 mL) ground cinnamon % tsp. (2 mL) ground allspice 3c. (750 mL) fresh or frozen B.C. blueberries 2c. (500 mL) fresh or frozen cranberries %e. (375 mL) onion, chopped 1c. (25@ mL) golden raisins Combine the sugar. water, vine- gar, lemon peel. juice and spices. Bring to a boil, Reduce heat and simmer for 5 minutes, uncovered, Add the blueberries, cranberties and onions, Bring mixture to a boil once again, reduce heat to a simmer and cook about 15 minutes. Stir fre- quently until desired thickness is reached. Stir in the raisins. Remove chut- ney from heat and cool. Transfer chutney to ciean, sterilized glass jars. Cap tightly and chill in refriger- ator. Always use a stainless steel (non-reactive) or enameled pan for this type of recipe. B.C. BLUEBERRY MINCEMEAT Use this wonderful blueberry mincemeat in your next tart or pie for the holidays. This mincemeat needs no cook- ing (assured to me by the dietician and nutritionist for the B.C. Blueberry Council) as it will gets the cooking it needs when it bakes in a tart or pie. However, if you are worried, simmer the entire mixture for 12 minutes, then pour into sterilized glass jars und seal. Refrigerate until ready to use, in either method. Yields 8 cups (2 L). 8 oz. (250 pg) fresh suet, finely ground (avaijable at any fine butcher) 8 0. (250 g) golden raisins Fully Operational For Fali Over 25 Classes & Courses to Choose from FAT LOSS PROGRAM The North American public spends ever $30 billion annually on dicts that deu't work. The Noah Shore Family YMCA ut 1738 Inglewood Avene in West Vancouser, fs offenag an ianovative and proven successful fat loss program. The goal of the program is for leag tem tatloss, muscle gain and a hifesty fe change through acrohie exercise, strength training and diet education led bs profess?enal tramers focluded in this ten week prograia isa beds camposilion analy si pre and post the evereise session. Due te a lintted pumber of spaces, register betore September 25th. An infonmative meeting will be held Thursday, September 29th at 7. pm. Apporntanent dates will be set upand you will hase the opportunity to meet the personal truners il this meeting, ve make a point al being ther. For more mermanen and (0 pre-tegnder. QO-SSAT FITNESS INSTRUCTOR COURSE KNOWLEDCE & EXERCISE TO MUSIC This nationally recognized course provides in-depth understanding of anatony, paysielogy, exercise technique. safety. music, switen, CPR. class coniponents & feaderstap sty de Starts Satenhiy Sepigmiber 24h MARATHON CLINIC ‘Gui Marathon Clinic will be ont apd sania as strong ds ever tram October 2 to May AS This ctime saits both the begunner and the scasenid cunner With an caiphasis on AoW fo ce st and : present juries: Informative lostures are held texulurs threaghout # the (init svasen asd an’s qast plain eid fan! i ati prone: Vin SS4 1 You cartier NORTH SHORE FAMILY YMCA 1735 Inglewood Ave., West Vancouver Tel: 926-5541 Fax: 926-7386 8 oz, (250 g) suitana raisins 4c. (1 L) fresh or frozen B.C. blueberries Ic. (250 mL) granulated white sugar 4c. (75 mL) candied citron peel, minced 1 Tosp. (15 mL) brandy or Grand Marnier i tsp. (5 mL) ground cinnamon % tsp. (2 mL) ground nutmeg % tsp. (2 mL) ground cloves Combine all ingredients togeth- er. Pack tightly in clean glass jars. Cover and cap tightly. Store in tetrigerator or freezer until ready to use. SUMMER GREENS AND BLUEBERRY SALAD This salad from the folks at the B.C. Blueberry Council gets two “biues” — fresh blueberries and some nice blue cheese. This sitlad is something very special. Serve with a loaf of hot, crusty bread. Serves 4. 2 gts. (2 L) torn young mixed salad preens (assorted), chilled 1c. (250 mL) fresh blueberries 2 Thsp. (30 mL) each red wine vinegar and fresh Lemon juice 2 Thsp. (30 mL) olive oi! 1 Tbsp. (15 mL) minced fresh basil 14 tsp. (7 mL) sugar 1 tsp. (5 mL) grated fresh lemon peel 4 tsp. (2 mL) salt % tsp. (2 mL) freshly ground You'll eat delicious, easv-to- prepare meals Frama selection al more than OO rear recipes. Youll enjoy. ecomprehensn act iy plan, And vou li ger all the suppers and TUR LER Ur Dae a Baits nevd tadose weight Uhat’s the secret Join for $18 te Wrogbr Watchers Shperstat progean Tes the perfeet plan black pepper 2 0z. (50 g) blue cheese, crumbied Toss together the greens and blueberries. Combine remaining ingredieats, except for cheese. Whisk together unti! smooth, and pour over salad. Toss gently, but thoroughly, to coat salaz! Sprinkle crumbled blue cheese over top of salad. Serve at once. Variation: For a main dish salad. add strips of grilled or cooked | chicken or chunks of white albacore tuna. 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