10
TASTY TOPPINGS
B
LUEBERRY
S
AUCE
A real treat when fresh berries are in season.
Use frozen berries during the rest of the year.
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. (1 ml) 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 CUPS (625 ML)
H
ONEY
B
UTTER
1/2 cup (125 ml) butter or margarine, softened 1/2 tsp. (2 ml) ground cinnamon
2 Tbsp. (30 ml) honey
Mix together all ingredients until smooth.
YIELD: 1/2 CUP (125 ML)
S
TRAWBERRIES
R
OMANOFF
This is an elegant topping for a special brunch or dessert waffle.
1 cup (250 ml) whipping cream
1 16-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 stiff. Fold in strawberries.
Y
IELD
: 2-1/2 C
UPS
(625
ML
)
TUNAÀLAKING
1 can (10-1/2 oz or 294 g) condensed 1 cup (250 ml) frozen peas
cream of mushroom soup, undiluted
1 Tbsp. (15 ml) chopped pimento
1 can (6-1/2 oz or 182 g) tuna, drained 1/4 tsp. (1 ml) paprika
1 can (4 oz or 112 g) mushroom pieces, 1 cup (250 ml) sour cream
drained
In a 2-quart (2 litre) saucepan, combine all ingredients except sour cream.
Simmer 5 minutes. Add sour cream to mixture. heat through. Use 1/2 cup (125 ml)
of topping per waffle. Serve on Onion Waffles or your favorite plain waffle.
YIELD: 3 CUPS (750 ML)
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