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)
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