T
ASTY
T
OPPINGS
B
L U E B E R R Y
S
A U C E
A real treat when fresh berries are in season.
Use frozen berries during the rest of the yea,:
1/4
cup
(50 ml) butter or margarine
2’cups (500 ml) blueberries
,
1 cup (250 ml) sugar
2 Tbsp. (30 ml) lemon juice
1/4 tsp.(1ml)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: 2-1/2 C
UPS
(625 ML)
H
O N E Y
B
U T T E R
1/2 cup (125 ml) butter or margarine, softened
2
Tbsp. (30 ml) honey
l/2 tsp. (2 ml) ground cinnamon
Mix together all ingredients until smooth.
YIELD:
l/2 CUP (I25 ML)
STRAWBERRIES ROMANOFF
This is an elegant topping for a
special
brunch or dessert waffle.
1 cup (250 ml) whipping cream
1 N-ounce (454 g) carton frozen strawberries,
1/4 cup (50 ml) powdered sugar
defrosted and well drained
Beat cream until thickened. Add sugar and continue to beat until still. Fold in strawberries.
Y
IELD
: 2-1/2 CUPS (625 ML)
T
U N A
A
L A
K
I N G
1 can (10-1/2 oz or,294 g) condensed
1 cup (250 ml) frozen peas
cream of mushroom
soup,
undiluted,
1 can (6-1/2 oz or 182 g) tuna, drained
1 can (4 oz or 112 g) mushroom pieces,
drained
1 Tbsp. (15 ml) chopped pimento
l/4 tsp. (1 ml) paprika
1 cup (250 ml) 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 CUPS (750 ML)
10
