BLUEBERRY SAUCE
A
real treat when fresh berries are in season, use frozen berries during fhe
rest of the year.
cup (5OmL) butter or margarine
2 cups (500mL) blueberries
1 cup (250mL) sugar
2 tablespoons (30mL) lemon juice
l/4
teaspoon (1mL) nutmeg
1 tablespoon (15mL) cornstarch
In a O-quart (2 liter) 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:
cups (625mL)
HONEY BUTTER
cup (125mL) butter or
margarine, softened
2 tablespoons (3OmL) honey
Mix together all ingredients until smooth.
teaspoon (2mL) ground
cinnamon
Yield: cups (125mL)
STRAWBERRIES ROMANOFF
This is an elegant topping for a special brunch or dessert waffle.
1 cup (250mL) whipping cream
l/4
cup (50mL) powdered sugar
1 16-ounce (454g) carton frozen
strawberries, defrosted and
well drained
Beat cream until thickened. Add sugar and continue to beat until stiff. Fold in strawberries
Yield:
cups (625mL)
TUNA A LA KING
1 can
ounces or 294g)
condensed cream of mushroom
soup, undiluted
1 can
ounces or
tuna,
drained
1 can (4 ounces or 112g) mushroom
pieces, drained
1 cup (250mL) frozen peas
1 tablespoon (15mL) chopped
pimento
teaspoon (1mL) paprika
1 cup (250mL) sour cream
In a 2-quart (2 liter) saucepan combine all ingredients except sour cream. Simmer 5 minutes. Add sour
cream to mixture. Heat through. Use
cup (125mL) filling per waffle. Serve on Onion Waffles or your
favorite plain waffle.
Yield: 3 cups
(75OmL)
