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degrees. Dissolve yeast in warm water
in a large mixing bowl; let stand 5
minutes and then add to the milk
mixture. Stir the following into the
milk mixture, .1-1/2 cups flour, and
egg. Beat at medium speed with an
electric mixer until smooth. Stir in
remaining 3/4 cup flour. Turn dough
out onto a lightly floured surface, and
knead until smooth and elastic (about
8 minutes). Place in a well-greased
bowl, turning to grease top. Cover
and let rise in a warm place (85
degrees), free from drafts, 1 hour
(dough will not quite double in
bulk).
Punch dough down; turn dough
out onto a lightly floured surface.
Roll dough into a 12- x 8-inch rec-
tangle; spread with 2 tablespoons but-
ter. Combine brown sugar and cinna-
mon; sprinkle mixture over rectangle.
Sprinkle with blueberries. Roll dough
jellyroll fashion, starting at long side.
Pinch seam to seal (do not seal ends).
Cut roll into 1-inch slices; place
slices, cut side down, in greased 8-
inch square pan. Brush tops with 1
tablespoon-melted butter. Using a
fork, gently lift center of rolls to form
a peak. Cover and let rise in
a warm place, free
from drafts, about
40 minutes (rolls
will not double in
bulk). Bake at 350
degrees for 35
minutes. Com-
bine powdered
sugar and 2
tablespoons milk, stirring well.
Drizzle over warm rolls.
Yield:1 dozen.

BLUEBERRY OATMEAL BREAD
2 cups all-purpose flour
1 cup quick-cooking oats
3/4 cup sugar
2 t. baking powder
1 t. lemon peel — grated
1/2 t. baking soda
1/2 t. salt
1 1/4 cups skim milk
1/3 cup oil
2 t. vanilla
2 eggs — slightly beaten
1 cup blueberries
Preheat oven to 350 degrees. Grease
bottom only of 9" X 5" loaf pan.
In large bowl, combine flour, oats,
sugar, baking powder, lemon peel,
baking soda, and salt. In small bowl,
combine milk, oil, vanilla, and eggs;
mix well. Add the wet ingredients to
the dry ingredients; stir just until dry
ingredients are moistened. Gently fold

in blueberries. Pour into greased pan.
Bake at 350 degrees for 50 to 60
minutes or until toothpick inserted in
center comes out clean. Cool ten
minutes; remove from pan. Cool
completely. Wrap tightly and store in
refrigerator.

CHICKEN BREASTS WITH
BLUEBERRIES
1 lb. chicken breasts, skinned and
boned ,
1 T. salad oil - or use spray oil
1/2 cup apricot jam
3 T. Dijon mustard
1/2 cup frozen unsweetened
blueberries
1/3 cup white wine vinegar
Heat oil in frying pan over medium
high heat. Add the chicken and
brown on both sides. In small bowl
combine the jam and mustard, mix
well. Spread the jam mixture over
browned chicken in the pan and
sprinkle the chicken with blueberries.
Reduce the heat to medium low,
cover and cook till the chicken is no
longer pink in thickest part approx.
15 minutes. With a slotted spoon,
take out the chicken and blueberries
— keep warm. Add the
vinegar to the pan, bring to
a boil and cook, stirring occa- •
sionally until sauce thickens and
is reduced by a third (about 5
min.) Pour sauce over chick-
en. Serves 4.

a

•-■

a

44„, VEAL MEDALLIONS 80
WITH BLUEBERRY
CITRUS SAUCE
1 cup blueberries,
fresh or frozen
6 T. orange juice
6 T. lemon juice
2 T. vermouth
2 t. grated orange peel
2 t. grated lemon peel
1 t. fresh ginger, minced
3 t. margarine
1 lb. veal medallions
Salt and pepper to taste
Combine blueberries, orange juice,
lemon juice, vermouth, orange peel,
lemon peel and ginger. Stir to blend
and set aside.
Melt margarine in a large, heavy
skillet and saute veal until brown and
just cooked through. Transfer veal to
platter and keep warm. Add blueber-
ry, mixture to skillet and cook until
mixture thickens, scraping up any
browned bits (about 2 minutes).
Spoon blueberry mixture over veal
and serve. Serves 4.

❑

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