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It's time to sing the blues and time to eat the fresh blue jewels. When the first white men arrived in the Western Hemisphere they found it over-flowing with wild fruits and berries. Friendly Indians helped the Pilgrims survive that first bad winter by offering them dried blueberries The Indians knew a lot about dried blueberries. They were an important year-round food staple added to soups, stews and pounded into meat. Indian tribes felt that the blueberries were considered a prize because on the blossom end of each blueberry a calyx is formed in the shape of a perfect five point star. The legend was that the Great Spirit sent the “star berries” to relieve hunger during a famine.

In more recent times, blueberries continued to make history. While the Indians collected the wild blue-berries, the All-American fruit began to be grown commercially in the 1920's.

Today's commercial crop is over 300 million pounds; half grown commercially and half wild. That'sa lot'sa blueberries!

And so it's blueberry recipes today.

BLUEBERRY ORANGE BREAD
2 c. flour
1 c. sugar
1 T. baking powder
¼ t. salt
1-1/2 c. fresh or frozen blueberries
1 t. grated orange peel
2 eggs,
¾ c. milk
¼ c. orange juice
3 T. canola or vegetable oil
Softened, then whipped, cream cheese - optional

In a large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and grated orange peel. In another bowl, beat eggs; add milk, orange juice and oil; beat well. Stir into dry ingredients just until moistened. Turn into a greased 9x5-inch loaf pan.

Bake at 350 degrees for one hour or until toothpick inserted near center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely. Serve with whipped cream cheese if you wish, Makes 1 loaf (about 14-16 slices).

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BLUEBERRY 
RASPBERRY BREAD

1 – 6 oz. pkg. raspberry-flavored gelatin
2 c. boiling water
1-1/2 c. ice cold water
1 – 8 oz. can crushed pineapple with juice
1-1/2 c. blueberries

Topping:
1 - 8 oz. pkg. cream cheese, softened
½ c. sugar
½ tsp.vanilla
½ c. chopped pecans, optional
Lettuce leaves, optional

In a large mixing bowl, combine gelatin and hot water, stirring until gelatin is completely dissolved. Add cold water. Stir in crushed pineapple and blueberries. Pour into an 8x11-inch glass dish. Refrigerate until set.

Prepare topping by combining cream cheese, sour cream, sugar and vanilla in a large mixing bowl: beat until smooth. Spread topping over set gelatin; if desired, sprinkle with pecans. Chill. To serve: cut into squares and serve on crisp lettuce leaves, if desired. Makes 12 to 15 servings.

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BLUEBERRY STREUSEL
COFFEE CAKE

Cake:
2 c. flour
¾ c. sugar
2 t. baking powder
¼ t. salt
1 egg, beaten
½ c. milk
½ c. butter or margarine (not spread), softened
1 c. fresh or frozen blueberries
1 c. chopped pecans

Streusel:
½ c. sugar
1⁄3 c. flour
¼ c. cold butter or margarine

In a mixing bowl, combine flour, sugar, baking powder and salt. Add egg, milk and butter; beat well. Fold in blueberries and pecans. Spread into a greased 9x9-inch square baking pan. In another bowl, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees for 35-40 minutes or until wooden toothpick inserted near center comes out clean. Makes 9 servings. Note: If using frozen berries, take from freezer, don't thaw them . Toss berries with a small amount of flour, fold into cake with pecans.

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BLUEBERRY SPINACH SALAD
Dressing:
½ c. canola or vegetable oil
¼ c. raspberry vinegar
2 t. Dijon mustard
1 t. Sugar
½ t. salt

Salad:
1 – 10 oz. pkg. spinach, torn
1 – 4 oz. pkg. blue cheese, crumbled
1 c. blueberries
½ c. coarsely chopped pecans, toasted

In a jar with tight-fitting lid, combine first 5 ingredients; shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Slowly add dressing and toss gently; serve immediately. Makes 6-8 servings. Note: You can make the dressing and salad, separately; refrigerate up to one hour. When ready to serve, shake dressing well and combine with salad ingredients.


Thought for the Day: The way I see it, if you like seeing a rainbow, you have to put up with the rain. (Hopefully not a summer rain storm).

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