HUCKLEBERRY PIE

August is the season for huckleberries. I am from the midwest and grew up picking low bush blueberries. Huckleberries are cherished here in the west. I still think blueberries are unbeatable, at least in my memories. Did you ever read the children's book about Sal, blueberry picking, and the bears? I thought of that whenever out picking with my mom or grandma. Commercially grown blueberries don't compare to wild ones. As you would expect, the pampered, watered kind are bigger, with less flavor. Huckleberries are still gathered here wild. The flavor is unsurpassed. Time for pie! This one is easy (if you use a purchased crust).

Adapted from Betty Crocker

Pastry for 9" two crust pie
1/2 c. sugar (I am diabetic, so I use Splenda)
1/4 c. flour (whole wheat)
1/2 tsp. cinnamon
4 c. fresh huckleberries (I prefer ½ huckleberries, ½ blueberries)
1 tbsp. lemon juice

2 pie crusts. I prefer Marie Callender. As good as most homemade or purchased pies.

You can also use this recipe to make a blueberry pie.

Heat oven to 425 degrees. Prepare pastry. Lay out berries in a large cookie sheet. Use a large flat object to flatten ½ of them to release juice. Stir together sugar, flour and cinnamon; mix with berries and lemon juice in a bowl. Let rest for 15 minutes. Turn into pastry lined pie pan. Cover with top crust, which has slits cut in it; seal edges. You may also do a lattice by cutting the second crust into 7 pieces and weaving on the top. Seal the ends.

My fave tip:
Cut a square of aluminum foil large enough to cover the entire top. Fold onto 1/4s and rip out a hole in the center. Unfold, cover the pie, and lightly wrap at the edge to the pie pan to prevent excessive browning. Remove foil last 15 minutes of baking. Bake a total of 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust.

Better Butter

We got this recipe from Laurel's Kitchen, over 20 years ago, long before the worries about trans fats. It is fabulously easy, spreads right from the refrigerator, and is all natural. We have a container solely for the storage of our better butter. When the supply gets low, I set it on the counter to soften and then scrape it clean into a small dish to be used soon. Then I wash the container and refill. Chill, and you are done.

1 pound butter
2 cups olive oil (we use the lighter version, flavor wise)
1T milk
salt to taste (varies on whether you use unsalted butter or salted)

Soften butter to room temperature. I measure the olive oil in my blender. Add the butter, milk, and salt. Blend. Start slowly so it doesn't splash. Blend throughly and pour into your container. Make sure it has a tight lid to keep out stray smells/tastes. Chill.

Of course you can divide or multiply the ingredients. We have never had any problem with freshness in the size above. We have 4 people in our family.

Mandarin Cole Slaw

one 16-ounce bag shredded cabbage with carrots
1 cup reduced-calorie mayonnaise (or fat free)
2 tablespoons sugar or agave syrup or Spenda
1/4 teaspoon salt (omit?)
1/4 teaspoon black pepper
1 T white, rice wine, or red wine vinegar
one 11-ounce can mandarin oranges in light syrup

1. Mix in a small bowl: mayonnaise, sugar, salt, pepper and vinegar.
2. Dump cabbage into a large bowl. Add above mixture and gently stir in.
3. Drain mandarin oranges and lightly fold in.
4. Refrigerate 20-30 minutes at least, to let flavors mingle.

You can also add bits of dried pineapple and chow mein noodles or you can add crushed dry ramen noodles. We have also added cooked chicken breast to make a complete meal.

Turkey Patties in Sweet and Sour Sauce

I so looked forward to the occasions when my mom would make this recipe. It was the closest thing we had to Chinese food as a child. I have altered it, especially getting rid of the ground beef. It has a wonderful flavor and texture. The onions soften and mellow with the cooking. It is GBD at its best.

Mix together and let stand 5 min.:
2 c. soft bread crumbs (or 1.5 cups of dried)
¼ c. chopped onion
dash of dried thyme
½ c. water

Add:
20 oz. or so of lean ground turkey (The size the Mr. Turkey, etc., packages come in)

Sweet and sour sauce:
1/2 c. brown sugar (may sub honey or agave syrup)
2 T. flour
½ c. white vinegar
¼ c. water
1 T. (heaping) prepared mustard
Wisk all together.

Shape turkey mix into patties, about 5. Brown in a skillet and turn over. Add 1c. sliced onions on top. Pour sauce over all. I cover some of the time. Cook at a simmer about 35 min.