Saturday, July 2, 2011

Celebrate 4th of July with Red and Blue

Red Beet Salad and Blueberry Pie
Two great recipes to present on this festive weekend. Thanks to for inspiration for these foods. You could also make Blueberry Muffin Tops page 198 Tastes & Treasures. They are delicious.
Happy Birthday America.

Red for Beet Salad


8 large beets
1 cup balsamic vinegar
1/2 cup brown sugar
1/2 Vidalia onion, sliced thin
3 tablespoons feta cheese
1/4 cup chopped parsley


Rinse the beets very well and boil until fork tender (about 15 minutes.) Drain and use a knife to peel, then cut into bite-sized pieces.

While the beets are boiling, put the balsamic and brown sugar into a sauce pan and reduce over medium-high heat until the balsamic vinegar is thick like maple syrup.

Finally, put all of the ingredients in a bowl with a lid. Cover the bowl and shake well to mix. Serve.

Blue for Blueberry Crunchy Pie Ingredients
1 premade pie crust
1 pint blueberries
1/2 cup grape juice
1 cup sugar
1 tablespoon sugar
Juice of 1 lemon
1 stick butter
1/2 cup brown sugar
1/4 frosted cornflakes


Get the butter out to soften!

Now, take your pre-made pie crust and blind bake it according to package directions. (Blind baking refers to baking the crust without any filling.) Set aside to cool.

In a saucepan, add the blueberries, grape juice, sugar, and lemon juice. Cook over medium-high heat. Stir occasionally and cook until about half of the blueberries have popped. This usually takes about 10-15 minutes.

While the blueberries are heating, put the butter, brown sugar, and cornflakes into a bowl. Work the butter with your fingers until the cornflakes are coated

Preheat your oven to 350. Construct the pie by pouring the blueberry filling into the crust and topping with the buttered cornflakes.

Bake until the butter is melted and the cornflakes are browned, about 12 minutes.

Serve with vanilla ice cream.