I FOOD
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For Taste Treats
It's The Berries
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CoffeeRtch.
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Farm Rich®
The wonderful thing about
traditions is they help us hold
on to the best of our past.
Since the days when the col-
onists first landed, wild
native blueberries have been
a choice ingredient in tradi-
tional American cuisine.
Originally, blueberries were
just a summer treat. But
luckily, blueberries freeze
well. So today we can enjoy
these traditional American
delights throughout the year.
Today, both wild and
cultivated blueberries offer
more than good looks and
good taste. They are a good
source of vitamin C, and one
cup supplies nearly one-third
of an adult's daily require-
ment. So enjoy these recipes
in good health!
Pti olestemi
Fme
No Tropical Oils
100% Milk Free
Low in Sodium
and Saturated
Fats
$ 4
Farm
Rich©
NON-DAIRY
BREAKFAST
CREAMER
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For decades, you have made RICH'S® your first choice in pareve, non-dairy
creamers. In fact, our creamers have been certified (j) pareve for more than 20 years.
We have worked hard to earn your trust and are committed to
continuing to provide the quality and taste you have come to expect.
Coffee Rich® and Farm Rich® Non-Dairy Creamers,
as always, (j) certified and pareve.
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BLUEBERRY MUFFINS
2 cups flour
2 teaspoons baking
powder
1 teaspoon ground
cinnamon
1 /4 teaspoon salt
2 eggs
1 cup milk
3 /4 cup sugar
1 /2 cup vegetable oil
1 cup fresh or frozen
North American
blueberries, thawed if
necessary
Combine flour, baking
powder, cinnamon and salt;
mix well. Beat eggs lightly;
stir in milk, sugar and oil.
Quickly stir egg mixture in-
to dry ingredients; carefully
stir in blueberries. Spoon in-
to greased muffin cups; bake
at 400 degrees F. 15 to 17
minutes. Makes 18 muffins.
Preparation Time: About 30
minutes.
BLUEBERRY SAUCE
2 cups fresh or frozen
North American
blueberries, thawed if
necessary
1 /4 cup each orange juice
and water
2 tablespoons sugar
1 tablespoon cornstarch
1 /4 teaspoon grated
orange peel
1/8 teaspoon ground
nutmeg
Dash salt
Combine all ingredients in
saucepan. Cook and stir over
medium heat 4 to 5 minutes
or until thickened. Makes
about 2 cups.
Preparation Time: Less
than 15 minutes.
Serving Tip: Serve on pan-
cakes, waffles, blintzes, ice
cream, puddings or pound or
angel food cakes.
BLUEBERRY
CHEESE TART
1 1/2 cups vanilla cookie
crumbs
6 tablespoons butter or
margarine, melted
1/8 teaspoon ground
nutmeg
1 package (8 oz) cream
cheese, softened
1 /2 cup sugar
2 eggs
1 /2 teaspoon each vanilla
and grated lemon
peel
Blueberry Topping
Combine cookie crumbs,
butter and nutmeg. Pres into
9-inch tart pan with
removable bottom. Beat
cream cheese, sugar, eggs,
vanilla and lemon peel with c-
electric mixer until smooth.
Spoon into cookie crust. Bake --
at 375 degrees F. 15 minutes
or until firm. Cool. Spread
Blueberry Topping over
cheesecake. Refrigerate
several hours. Makes 10 to 12
servings.
Blueberry Topping: Com-
bine 2 cups fresh or frozen I;
North American blueberries,
thawed if necessary; 1/4 cup
each sugar and water; 2
tablespoons cornstarch and
dash salt in saucepan. Cook
and stir about 4 minutes or
until thickened. Stir in 1
tablespoon lemon juice. Cool_
to lukewarm. Makes about 2
cups.
Preparation Time: About 45
minutes.
-
BLUEBERRY COBBLER
/3 to 1/2 cup sugar
1 tablespoon cornstach
3 cups fresh or frozen
North American
blueberries, thawed if
1
necessary
4 teaspoons lemon juice
1 teaspoon each grated
lemon peel and
ground cinnamon
1/8 teaspoon salt
Cobbler Topping
Continued on Page 84