Berry Patch Ice Cream Dessert
Main Ingredients: chocolate graham cracker crumbs, butter
, vanilla ice cream or frozen yogurt, fresh strawberries, blueberries
2 cups chocolate graham cracker crumbs
½ stick melted butter or margarine
1 quart vanilla ice cream or frozen yogurt
2 cups fresh strawberries, sliced with ½ cup sugar or 16 oz. frozen berries
1 cup blueberries
Line a 8” – 9” springform pan with plastic wrap allowing excess to extend over the edges of the pan; set aside.
Combine chocolate graham cracker crumbs and margarine or butter. Press into the bottom of the pan forming a crust.
In a large mixing bowl, combine softened ice cream, strawberries and blueberries until evenly distributed throughout the mixture. Pour ice cream mixture evenly over prepared crust, cover and freeze for 6-8 hours.
Let dessert stand for 15 minutes before serving to soften slightly. Garnish with fresh berries or your choice of ice cream toppings. Makes 10 servings.
Valley Home Farm
Blueberry Corn Bread
1 cup yellow cornmeal
1 cup sifted all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1 cup milk
1/4 cup shortening
1/2 teaspoon salt
1 cup fresh blueberries, rinsed and drained
Preheat oven to 425 F.
In large bowl, sift cornmeal, flour, sugar, baking powder and salt.
Add egg, milk and shortening. Beat with rotary mixer 1 minute or until smooth.
In small bowl, mix 1 tablespoon flour and 1 tablespoon sugar.
Gently toss blueberries with flour and sugar mixture until berries are evenly coated.
Fold blueberries into batter. Pour batter into well greased 8 x 8 x 2 inch baking pan.
Bake for 20 minutes or until golden brown.
Nutrition Information: Calories: 151 Fat: 6g Dietary Fiber: 1g
The North Carolina Department of Agriculture and Consumer Services
Fresh Berry Salsa
1 pint fresh blueberries
1 pint fresh strawberries, chopped
¼ cup sugar
2 tablespoon finely chopped onion
1 tablespoon lemon juice
½ teaspoon pepper
2 drops hot pepper sauce
½ cup slivered or sliced almonds, toasted
Yield: 16 (1/4-cup) servings
In a bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour.
Just before serving, stir in almonds.
Serve with chicken, pork or fish, on top of a salad, or with cinnamon pita chips.
Nutrition Information (per serving): 50 calories; 1 g fat; 0 mg cholesterol; 5 g carbohydrates; 1 g fiber; 2 g protein; 0 mg sodium
Taste of Home Magazine
Grilled Chicken Breasts with Blueberry Chutney Sauce
Main Ingredients: chicken
, orange juice, vinegar, garlic
, orange, olive oil, red onion, blueberries
, lemon juice, orange
6 boneless chicken breast halves, with skin intact
3/4 cup fresh-squeezed orange juice (grate and reserve orange rind)
2 tablespoons red wine vinegar
2 garlic cloves, finely minced
2 tablespoons brown sugar
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 orange, cut decoratively into slices
Blueberry Chutney Sauce (recipe follows)
1 tablespoon olive oil
1/3 cup finely chopped red onion
1/2 cup tomato catsup
1/4 cup reserved marinade
2 cups fresh blueberries, rinsed
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
Reserved grated rind of 1 orange
Dash of salt
In a shallow pan, whisk together all ingredients except chicken breasts. Remove and reserve 1/4 cup of the marinade.
Coat chicken in the remaining marinade in the pan. Cover and refrigerate for several hours or at least 1 hour.
Preheat charcoal grill.
Prepare Blueberry Chutney Sauce (see below).
Place chicken breast 5 to 6 inches over medium-hot coals. Cook about 6 minutes on each side or until juices run clear and chicken is no longer pink inside.
Baste once with reserved marinade towards end of cooking time for final glaze.
Serve each piece of chicken with 2 or 3 spoonfuls of the Blueberry Chutney Sauce. Garnish with orange slices.
Blueberry Chutney Sauce
In a medium saucepan, heat oil. Sauté onion 2 minutes or until soft.
Add the remaining ingredients. Simmer over low, stirring often, 15 minutes or until mixture thickens slightly and the blueberries become soft.
Use at once or cool and refrigerate. Rewarm as needed.
Nutritional Information: Calories: 510, Fat Calories: 160, Total Fat: 18 g, Saturated Fat: 4.5 g, Protein: 60 g, Carbohydrates: 27 g, Cholesterol: 165 mg, Sodium: 630 mg
National Chicken Council