Brought to our attention by Kat of Enfield, CT
4 cups blueberries
2 cups raspberries
5 cups sugar
3/4 cup water
1 (1.75 ounce) package powdered fruit pectin
a large bowl, crush the blueberries (or use a food processor, don't puree).
Add raspberries and crush with
Stir in sugar and lemon juice. Let stand for 10 minutes.
In a small suacepan, bring water
and pectin to a boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes.
jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not
longer than 24 hours.
Refrigerate for up to 3 weeks or freeze for up to 12 months.
Brought to our attention by Elaine
of Longmeadow, MA
1 package (10 oz.) refrigerated pizza crust
1/3 cup all-purpose
1/4 cup sugar
2 Tbsp. butter
1/4 tsp. cinnamon
2 1/2 cups
blueberries, fresh or frozen (can also use raspberries or a mixture of both)
Heat oven to 400 degrees F. Grease cookie sheet. Roll pizza dough to a 9-inch by 10-inch rectangle
on prepared cookie sheet.
In food processor fitted with chopping blade, pulse to combine flour, sugar, butter,
cinnamon and nutmeg. Sprinkle half of crumb mixture over pizza dough. Spread berries over cumb mixture, and sprinkle remaining
crumb mixture on top.
Bake 20 to 25 minutes or until crust is golden and berries are bubbly. Transfer to cutting
board and cut into 12 pieces. Enjoy. Great as a breakfast treat!
Soup with Kale
Brought to our attention by Kristi of Enfield
1-2 TBL. Olive oil
1 onion, chopped
2 celery ribs, chopped
3 carrots, chopped
1-2 cups finely chopped kale
¼ cup wine (optional)
6-8 cups chicken broth
1 Bay Leaf
McCormick Italian Seasoning Classic Herbs (which contains:
Majoram, Thyme, Rosemary, Savory, Sage, Oregano and Basil)
½ cup prepared spaghetti sauce
1-2 cups fresh green beans (or any other veggies
that you prefer)
turkey sausage links, cooked and cut into bite sized pieces
1 cup cooked pasta or cooked brown rice (optional)
In a large pot sauté onion, celery, carrots in olive oil over medium heat. Sauté for 2-5 minutes. Add finely
chopped kale. Cook while stirring for about 5-10 min. Or until flavors meld and onion gets soft. Add wine
and stir until mixed and evaporated. Add chicken broth, Bay Leaf, McCormick Italian Seasoning, and spaghetti sauce and simmer
(with cover on) for 10-15 minutes. Add green beans, simmer for 10 minutes or until vegetables are cooked. Add the cut up turkey
sausage. Also put in cooked pasta or brown rice if you want.
Crustless Swiss Chard (or Spinach
from Donna of Enfield
This recipe works well with many different greens. Use
whatever you prefer & have available: spinach, Swiss chard, ... experiment ! Makes 8 medium servings.
1 tsp. olive oil
1/2 sweet onion (green onions
work, too ! & add garlic or shallots if you like ...)
1/2 bunch Swiss chard or other greens (if
using chard, use stems also) (about 2 cups total)
2 1/2 cups shredded cheese (any variety, or a mixture: Swiss, cheddar,
parmesan, Monterey, etc.)
1 cup milk (skim
or low-fat works fine)
pinch of salt & pepper to taste (optional)
Preheat oven to 375 degrees.
Wash and dry chard or other greens; chop
in oil until tender; add greens and sauté only until wilted (do not overcook).
Whisk the eggs; add milk & cheese. Fold
in onion/greens mixture. Add salt & pepper to taste.
Pour into a pie dish that has been sprayed with nonstick cooking
Bake 35-45 minutes
or until golden brown and no liquid seeps when you poke it with a knife.
* Can also be baked in small muffin tins for individual
servings; cooking time will be less. *
Green Onion Quiche
from Kristi of Enfield
cups chopped green onions, including the tops (both white & green parts)
4 tbsp. butter
3 eggs, beaten
1 cup grated Swiss cheese
salt & pepper to taste
6 slices bacon, cooked & crumbled
1 pie crust
Parboil onions 4 minutes. Drain. Sauté briefly in butter.
cream, cheese, bacon, salt & pepper in a bowl. Add onions.
Pour mix into pie crust.
at 400° for 30 minutes, then at 375° until set. Let sit 10 min before cutting.
to our attention by Lori of Enfield
This can be made with fresh or frozen berries, and can also be
made with crushed pineapple, strawberries, or raspberries.
1 ¼ cup graham cracker
or 36 vanilla wafer crumbs
¼ cup sifted confectioners sugar
¼ cup melted butter or regular margarine
2 eggs, beaten
1/3 cup sugar
1 (8 oz.)
package cream cheese, softened
¼ teaspoon salt
1 ½ cup blueberries
½ cup sugar
¼ teaspoon salt
¼ teaspoon nutmeg (optional)
1/3 cup water
¼ teaspoon grated
orange rind or 1 teaspoon lemon juice
1 ½ cup blueberries
Combine graham cracker crumbs,
confectioners sugar and butter in bowl; mix until crumbly. Press mixture into greased 8 inch square baking pan.
eggs, 1/3 C. sugar, cream cheese, and salt in bowl until well blended. Pour over crust.
Bake in 375 degree oven 20
minutes. Cool on rack.
Combine 1 ½ C. berries, ½ C. sugar, cornstarch, salt, water, orange
rind and optional nutmeg in saucepan.
Cook over low heat, stirring constantly, until thick and clear.
Arrange 1 ½ C. plain berries over cheese layer.
Pour hot sauce over berry layer. Chill before serving. Makes 6
- 8 servings.
You may double recipe in a 13x9 pan