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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