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Blueberry Soup
Blueberry Soup 3 1/2 cups bluebarries, fresh OR 20 oz. blueberries, frozen 1 cup sugar, granulated 1/4 tsp. salt 4 cups water 2 Tbsp. cornstarch 3 Tbsp. cold water 2 cups grape juice 1 tsp. lemon rind, grated 6 tsp. sour cream, dairy Combine blueberries, sugar, salt, and water and simmer for 15 minutes, until berries are tender. Combine cornstarch, cold water, and grape juice and stir into blueberry mixture, cooking until clear. Add lemon rind. Serve hot or cold with a teaspoon of sour cream.
Spiral Bread With Herb Filling
Spiral Bread with Herb Filling Servings: 2 loaves Herb Filling: 4 cups parsley, chopped finely 4 cups green onions, chopped finely 2 cloves garlic, minced 4 Tbsp. butter 4 eggs beaten, lightly 1 tsp. salt 1/2 tsp. white pepper dash Tabasco sauce Saute first 3 ingredients butter for 10 minutes. Cool. Mix in remaining ingredients. Set aside. Bread Dough: 1 cup scalded milk 2 Tbsp. sugar, granulated 2 1/2 tsp. salt 1/3 cup shortening, soft 3 eggs, beaten 1 cup lukewarm water 2 pkg. yeast 7 cups bread flour, sifted beaten egg melted butter Combines first 4 ingredients in a large bowl. In a cup, dissolve yeast in lukeare water and add to milk mixture. Stir in 4 cups of flour, beating well; then mix in remaining flour. Turn our onto floured surface and knead until smooth. Place in a greased bowl, grease surface of dough, cover, and let rise in warm place until double in bulk. Punch down and turn onto a floured surface. Let rest for 10 minutes. Cut dough in half and roll each into a rectangle, 8 by 10 inches and 1/4 inch thick. Brush with beaten egg. Spread with one-half of filling to within one inch of edges. Roll, jelly-roll fashion, and pinch edges to seal. Place in greased loaf pan, seam side down. Brush top with melted butter. Repeat for second half of dough. Cover with wax paper. Let rest in a warm place for 45 minutes. Bake at 375 degrees Fahrenheit for 50 to 60 minutes. Remove from pan. Cool.