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BLUEBERRY SAUCE
A real treat when fresh berries are in season.
Use frozen berries during the rest of the yeal:
l/4
cup (50 ml) butter or margarine 2 cups (500 ml) blueberries
1 cup (250 ml) sugar
2 Tbsp. (30 ml) lemon juice
l/4
tsp. (1 ml) nutmeg 1 Tbsp. (15 ml) cornstarch
In a
2-quart
(2 litre) saucepan, place butter, sugar, nutmeg and blueberries. Cook over low heat
about 5 minutes. Combine lemon juice and cornstarch. Stir into blueberry mixture.
Continue to cook and stir until thickened. Serve warm over waffles or pancakes.
YIELD:
2-l/2
Cws(625~~)
H ONEY BUTTER
l/2
cup (125 ml) butter or margarine, softened
i/2
tsp. (2 ml) ground cinnamon
2 Tbsp. (30 ml) honey
Mix together all ingredients until smooth.
YIELD:
1/2
CUP
(125 ML)
STRAWBERRIES ROMANOFF
This is an elegant topping for a special brunch or dessert waffle.
1 cup (250 ml) whipping cream
1 16-ounce (454 g) carton frozen strawberries,
l/4
cup (50 ml) powdered sugar defrosted and well drained
Beat cream until thickened. Add sugar and continue to beat until stiff. Fold in strawberries.
YIELD:
2-112
C
UPS
(625
ML
)
TUNAALAKING
1 can (1 O-1/2
oz
or 294 g) condensed
cream of mushroom soup, undiluted
1 can
(6-l/2
oz or 182 g) tuna, drained
1 can (4 oz or 112 g) mushroom pieces,
drained
1 cup (250 ml) frozen peas
1 Tbsp. (15 ml) chopped pimento
l/4
tsp. (1 ml) paprika
1 cup (250 m!) sour cream
In a 2-quart (2 litre) saucepan, combine all ingredients
except
sour cream.
Simmer 5 minutes. Add sour cream to mixture. heat through. Use
l/2
cup (125 ml)
of topping per waffle. Serve on Onion Waffles or your favorite plain waffle.
Y
IELD
: 3 C
UPS
(750
ML':