Recipe of the Week

This is my favorite blueberry pie recipe. I've been eating it for years, and now that I've finally learned to make pie crust (after years of failure) I can make it without having my mommy around to help me. I'll include the crust recipe as well; it's from the Crisco can, but I think it's the higher fat Canadian version.

Blueberry Pie

4 cups blueberries
3/4 cup sugar
3 tbsp flour (4 if frozen)
dash of salt
optional: ½ tsp cinnamon (I put it in)
Fill pie shell, sprinkle with 1-2 tsp lemon juice, dot with 1 tbsp butter. Add top crust. Bake at 400 F for 35-40 minutes.

Pie Crust (makes 1 double-crust pie)

2 cups all-purpose flour
3/4 tsp salt
1 cup Crisco shortening
4 tbsp ice water
Combine flour, salt, and shortening with pastry cutter. Add ice water. I like to chill it in the fridge for an hour or two before I roll it out, and I roll it between sheets of waxed paper.

Recipe of the Week

As I sit here eating my lunch of leftovers, I've been inspired as to what my next Recipe of the Week should be. Plus, I told Shauna I'd give her the recipe. It's a great summer salad and it's easy to fool your kids into thinking the spinach is lettuce.

Spinach & Rice Salad

1 cup uncooked rice
½ cup bottled Italian salad dressing
1 tbsp soy sauce
½ tsp sugar
2 cups fresh spinach, cut into thin strips
½ cup sliced celery
½ cup sliced green onions
1/3 cup crumbled crisp bacon

Cook rice according to package directions. Transfer to bowl. Cool slightly. Combine dressing, soy sauce and sugar. Stir into warm rice. Cover and chill. Fold in remaining ingredients before serving. Makes 6 to 8 servings.