Grapes In Orange Juice Cocktail

Servings: 6
Ingredients:

2 c  Seedless Grapes
2 c  Orange Juice
1 1/2 T  Bottled Or Fresh Lime Juice
Mint Sprigs (Optional)

Stem and wash the grapes, then chill thoroughly. One-half hour before
serving, arrange 1/3 cup of grapes in each of 6 sherbet glasses.
Combine the orange and lime juice, sweetening if necessary, Blend
well and pour over the grapes, allowing about 1/3 cup for each glass.
Chill until served, then garnish with mint sprigs, if desired.

From: The Good Housekeeping Cookbook Copyright 1949

Posted by: Rich Harper

Crumbly-Topped Rhubarb

Servings: 4
Ingredients:

3 c  Young Rhubarb; Unpeeled And
-Diced
1 T  Unbleached Flour
1/2 c  Granulated Sugar
1 t  Cinnamon
1/8 t  Salt
1 T  ;Water
6 T  Butter Or Margarine
6 T  Unbleached Flour
1/2 c  Brown Sugar; Firmly Packed
1/2 c  Rolled Oats; Quick Cooking,
-Quick Cooking Oatmeal

Preheat the oven to 350 Degrees F. In a 10 X 6 X 2-inch baking dish,
combine the first 6 ingredients. Cream the butter with the four and
brown sugar, then stir in the oats. Sprinkle over the rhubarb. Bake
in a moderate oven, 350 Degrees F., for 40 minutes or until the
rhubarb is tender and the top is brown.

From: The Good Housekeeping Cookbook Copyright 1949

Posted by: Rich Harper

Dutch Apple Cake

Servings: 6
Ingredients:

1 c  Unbleached Flour; Sifted
1 1/2 t  Baking Powder
1/2 t  Salt
1 T  Granulated Sugar
1/4 c  Shortening
1 lg Egg
1/4 c  Milk
3 3/4 c  Tart Apples; Peeled, Cored
-And Sliced, About 1 1/4 Lbs
1/2 t  Cinnamon
1/4 t  Nutmeg
2 T  Granulated Sugar
2 T  Butter Or Margarine; Melted
1/2 c  Currant Jelly; OR
1/2 c  Apricot Jam

Preheat the oven to 400 Degrees F. Sift the first 4 ingredients
together. Cut in the shortening with 2 knives or a pastry blender
until the mixture resembles coarse corn meal. Beat the egg and milk
together, with a fork, until well blended, then stir it into the
other mixture. Spread the mixture in a greased baking dish 12 X 8 X
2-inch. Arrange the apples, slightly overlapping, in parallel rows,
on with the straight edge pushed half way into the dough. Sprinkle
with the combine cinnamon, nutmeg, and 2 T sugar. Top with butter.
Bake in a moderately hot oven, 400 Degrees F., for 40 to 45 minutes,
or until the apples are tender. Remove from the oven and top with
your choice of jellies that have been beaten until smooth.

Dutch Peach Cake:

Substitute peeled, pitted, thinly sliced peaches for the apples.

From: The Good Housekeeping Cookbook Copyright 1949

Posted by: Rich Harper

Apple Flake Crunch

Servings: 4
Ingredients:

6 c  Apples; Pared, Cored, And
-Sliced, About 2 Lbs
2 T  Brown Or Granulated Sugar
3 T  Orange Juice
1/3 c  Brown Sugar; Firmly Packed
2 T  Butter Or Margarine
1/2 c  Corn Flakes
1/2 c  Unbleached Flour; Sifted
1/2 t  Nutmeg Or Cinnamon
1 T  Orange Rind; Grated
3 T  Orange Juice
1 T  Butter

Preheat the oven to 375 Degrees F. Arrange the apples in a greased
10 X 6 X 2-Inch baking dish. Sprinkle with 2 T of sugar then with 3
T of orange juice. Work 1/3 cup Brown Sugar and 2 T butter until
creamy. Add the next 4 ingredients and mix until crumbly. Spread on
the apples. Sprinkle with 3 T of orange juice and dot with 1 T
butter. Bake in a moderately hot oven of 375 degrees F., for 45
minutes.

To Serve;

Serve hot or cold with whipped cream if desired.

From: The Good Housekeeping Cookbook Copyright 1949

Posted by: Rich Harper

Apple Brown Betty

Servings: 6
Ingredients:

1/3 c  Butter Or Margarine; Melted
2 c  Soft Bread Crumbs
6 c  Apples; Pared, Cored And
-Sliced, About 2 Lbs
1/2 c  Granulated Or Brown Sugar
1/2 t  Nutmeg Or Mace
1/4 t  Cinnamon
1 T  Lemon Rind; Grated
2 T  Lemon Juice
1/4 c  ;Water

Preheat the oven to 375 Degrees F. Toss the bread crumbs with the
melted butter, and arrange 1/3 of the crumb mixture in a greased 1
1/2-quart casserole. Cover with 1/2 of the apples and 1/2 of the
combined mixture, sugar, nutmeg, cinnamon and rind, blended well.
Cover with 1/3 of the bread mixture, the rest of the apples and the
rest of the combined mixture. Spoon on the lemon mixture, lemon
juice and water combined and well blended, and top with the rest of
the crumbs. Cover and bake in a moderately-hot oven, 375 Degrees F,
for 1/2 hour. Uncover and continue baking for another 1/2 hour or
until the apples are done.

To Serve:

Top with cream, whipped cream with a little cinnamon sprinkled over
the top, grated cheese or ice cream.

Peach Brown Betty

Substitute 6 cups of fresh peaches for the apples in the above recipe.

For 2 to 3 servings

Halve each of the ingredients, make as directed, using a 1-Quart
casserole. Bake, covered, at 350 Degrees F., for 1/2 hour. Uncover
and bake for an additional 1/2 hour or until the apples or peaches
are done.

From: The Good Housekeeping Cookbook Copyright 1949

Posted by: Rich Harper

Blueberry Puffs

Servings: 6
Ingredients:

1 T  Lemon Juice
2 c  Fresh Blueberries; OR
2 c  Frozen Blueberries;
-Partially Thawed
1 c  Unbleached All Purpose Flour
-;Sifted
2 t  Baking Powder
1/4 t  Salt
2 T  Shortening
1/2 c  Granulated Sugar
1 lg Egg
1/2 t  Lemon Flavoring
1/4 c  Milk

Preheat the oven to 400 Degrees F. Sprinkle the lemon juice on the
berries and use the berry mixture to fill 6 custard cups 2/3rds full.
Sift the next 3 ingredients together, and set aside. Work the
shortening with a spoon until creamy. Gradually add the sugar,
working until light. Beat in the egg and flavoring with a spoon. Add
the flour mixture and milk all at once, stirring to mix. Spread on
the berries. Bake in a moderately hot oven, 400 Degrees F., for 30
minutes or until done.

TO SERVE:

Turn out with the berry side up. Serve warm, with heavy cream or
Vanilla Ice Cream.

From: The Good Housekeeping Cookbook Copyright 1949

Posted by: Rich Harper

Blueberry Potato Salad

Servings: 6
Ingredients:

1/4 c  White Wine Vinegar
1 T  Olive Oil
1/2 t  Sugar
1/2 t  Salt
1/2 t  Dried Basil; Crushed
1/8 t  Black Pepper
4 c  Potatoes; Cooked And Sliced
1 c  Fresh Blueberries
1/2 c  Cucumber; Diced
1/2 c  Carrot; Shredded
2 T  Scallions; Chopped
2 T  Parsley; Chopped

Prepare the dressing by combining the vinegar, oil, sugar, salt,
basil, and pepper, blending well. In a large bowl, combine the
dressing with the potatoes, mixing well. Stir in the blueberries,
carrot and cucumber. Sprinkle with the chopped scallions and parsley.

From: The Food Column Of The Denver Post Magazine 07-31-94

Posted by: Rich Harper

Chicken With Fruit Sauce

Servings: 4
Ingredients:

2 t  Olive Oil
4 lg Chicken Breasts Halves:
-Boneless And Skinless
Salt And Pepper To Taste
2 T  Butter
2 md Ripe Pears; Peeled, Cored
-And Sliced Thin
2 t  Lemon Juice
1/4 c  Onion; Minced
1 lg Garlic Clove; Crushed
1/2 c  Dry White Wine
1/4 c  Chicken Broth
2 t  Honey
1/4 t  Dried Thyme; Crushed
1/2 c  Fresh Or Frozen Blueberries;
-Thawed

In a large skillet, heat the olive oil over medium-high heat. Add the
chicken and saute four to five minutes on each side until cooked
through. Remove from the pan and keep warm. Melt 1 T of the butter
in the pan. Add the pears and 1 t of lemon juice. Saute until barely
tender, about two to three minutes. Remove from the pan and set
aside. In the same pan, cook the onion and garlic for one minute.
Add the wine and broth. Add the honey and thyme. Boil until
thickened, three to four minutes. Return the pears to the pan and add
the blueberries. Heat through, about two minutes. Swirl in the
remaining T of butter and t of lemon juice. Serve the sauce over the
chicken.

From: The Food Column Of The Denver Post Magazine 07-31-94

Posted by: Rich Harper

Blueberry Ketchup

Servings: 3
Ingredients:

2 T  Vegetable Oil
1 lg Garlic Clove; Crushed
1 T  Mince Fresh Ginger
1 md Onion; Finely Chopped
2 pt Blueberries
1 c  Fresh Tomato; Peeled, Seeded
-And Chopped
2 lg Purple Plums, Pitted And
-Chopped
1/4 c  Dark Brown Sugar; Firmly
-Packed
1 T  Blueberry Or Raspberry
-Vinegar
1 T  Fresh Lemon Juice
Zest Of 1 Lemon; Cut Into
-Julienne Strips
1 md Dried Chili Pepper; Crumbled
1 t  Ground Cinnamon
1 t  Ground Cardamom
1 t  Ground Coriander
1 t  Salt
1 t  Freshly Ground Mixed
-Peppercorns; White, Green
-Red And Black

Heat the oil in a heavy-bottomed saucepan (two quart or larger). Add
the garlic and ginger and cook over low heat for two minutes. Add
the onion and cook until soft and transparent, stirring often. Add
the blueberries, tomato, plums, brown sugar, vinegar, lemon juice and
zest, chili pepper, spices, salt and pepper, stirring well. Cook
over medium heat until the mixture begins to simmer. Reduce the heat
and keep simmering gently for 30 minutes. Remove from the heat. Let
the mixture cool slightly, then puree in a food processor or blender.
Return the puree to the pan and heat, bringing the mixture to a
simmer. Cook until thick, about 1 hour. Pour into two sterile pint
jars or containers. Cover and let cool. Store in the refrigerator
for up to four weeks or freeze.

From: The Food Column Of The Denver Post Magazine Section 07-31-94

Posted by: Rich Harper

Blueberry Breakfast Shake

Servings: 4
Ingredients:

2 c  Plain Yogurt
1 c  Fresh Blueberries
1 md Ripe Banana
1/2 c  Orange Juice

Combine the yogurt, blueberries, banana, and orange juice in a
blender. Blend until smooth and frothy. Pour into glasses.

From: The Food Section Of The Denver Post Magazine Section 07-31=94

Posted by: Rich Harper