BERRY BLUE SMOOTHIE
2 cups fresh or slightly thawed frozen blueberries
1 container (8 ounces) lowfat vanilla yogurt
1 cup milk
1 can (6 ounces) unsweetened pineapple juice
3 tablespoons honey
1-1/2 cups ice cubes (about 16 cubes)
In the container of an electric blender, place blueberries, yogurt, milk, pineapple juice and honey; whirl until smooth. Add ice cubes, a few at a time, whirl until finely crushed. Serve immediately.
Prepare instant lemon pudding according to package directions, using the milk. In a medium-sized bowl, with an electric mixer at medium-high speed, beat cream until soft peaks form. Fold whipped cream into prepared lemon pudding. In 4 or 6 individual serving glasses or a 1-quart bowl, spoon a layer of the pudding mixture; sprinkle lightly with cookies and a layer of blueberries. Repeat layers one more time, ending with the pudding. Refrigerate, covered, for about 30 minutes. Garnish with mint sprigs and blueberries, if desired.
YIELD: 4 to 6 portions
SALMON AND BLUEBERRY SALAD WITH RED ONION VINAIGRETTE
1 medium-sized red onion, thinly sliced in half rings 1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
3 tablespoons olive oil, divided
1-1/2 pounds salmon fillet, cut crosswise in 4 portions
6 cups lettuce leaves in bite-sized pieces
1 cup fresh blueberries
In a microwaveable cup, combine onion, red wine vinegar, sugar, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper; cover loosely with plastic wrap; microwave on high power for 1 minute. Let stand, stirring occasionally, until onions turn pink, about 15 minutes. Meanwhile, preheat grill or broiler. Brush 1 tablespoon of the olive oil on both sides of the salmon fillets; sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Grill or broil salmon, skin side down, until just cooked through, about 6 minutes. Divide lettuce leaves among 4 dinner plates; place salmon in the center. With a slotted spoon, remove onions from vinegar; scatter onions, along with the blueberries over and around the fish. Whisk remaining 2 tablespoons of the olive oil into the vinegar mixture; drizzle vinaigrette over salmon.
YIELD: 4 portions
ANE'S BLUEBERRY PIE
4 cups blueberries
2 tablespoons quick cooking tapioca
3/4 C sugar
1/4 teaspoon salt
2 tablespoons lemon juice
Pastry for double-crust pie
Combine above ingredients and let stand while making pie crust. Fill lined pie plate with above mixture and top with 1/4 cup brown sugar, 2 T butter. Cover with top crust. Bake at 425º for 10 min. Reduce to 375º for 30 min. Pie may be served warm topped with ice cream. Yield: 6 servings.
Ane and husband Severin Anderson were the first to harvest blueberries in Skagit County in 1948.
BLUEBERRY BREAKFAST BAKE
8 slices white bread cut into one inch pieces
1 8 oz. reduced fat cream cheese, chilled and cut in ? inch pieces
1 cup fresh blueberries
8 eggs
1 1/2 cups milk
Grease 11 x 7 x 1 1/2 inch baking dish. Spread half of the bread pieces evenly in the baking dish. Top with cream cheese. Sprinkle with fresh blueberries. Spread remaining bread over blueberries.
Beat eggs and milk in medium bowl until blended. Pour mixture over bread. Cover unbaked mixture tightly with aluminum foil and refrigerate overnight. Bake in a 350º oven with dish uncovered for 30 min. Uncover and bake 20 to 25 min. longer until top is puffed and center is set. Serve with blueberry syrup. Yield: 8 servings.
