ANITA'S "ALL THINGS ARE POSSIBLE" BLUEBERRY PIE
by ANITA GALLETTA

1 1/2 cups flour 1 tsp. water
2 tsp. sugar 1/2 cup sugar
1/4 tsp. cinnamon 1/2 cup flour
1/4 tsp. crushed dried peppermint 1/2 tsp. cinnamon
1/8 tsp. salt 1/2 tsp. crushed dried peppermint
1/2 cup shortening 1/4 cup lemon juice
1 package (3 oz.) cream cheese 3 pints of blueberries
1 large egg

Preheat oven to 425 degrees. In a large mixing bowl combine first 5 ingredients. Cut in shortening and cream cheese with a pastry blender or two knives until mixture is uniform. Add egg and water to mixture. Blend until dough forms a ball. Divide dough into two equal parts. On a lightly floured surface, roll bottom crust into a circle 1/8 inch thick and 1/2 inch larger than an inverted 9 inch pie plate. Gently ease pie crust into greased pie plate, being careful not to stretch the dough. Trim edge even with pie plate. In a 3 quart saucepan, combine the next five ingredients and 2 cups of the blueberries. Cook on high, stirring constantly, scraping the sides and the bottom of the pan. When mixture begins to boil, reduce heat. Continue to cook over medium heat until mixture is a dark violet color. Remove from heat and gently stir remaining uncooked blueberries into the cooked mixture. Spoon filling into unbaked pie shell.
Roll out top crust the same as bottom. Carefully lift the top crust onto filled pie and trim 1/2-inch beyond the edge of the pie plate. Fold top edge under crust. Crimp edges or flute as desired. Bake at 425 degrees for 30 minutes or until desired browning is achieved. Refrigerate at least two hours before serving. Yield: 1-9 inch pie.

SUE'S CHOCOLATE-DIPPED BLUEBERRIES
by Sue Galletta

* 2 cups frozen blueberries
* 1 - 6oz package of chocolate chips
* 2 tsp. shortening

Heat chocolate chips in low pan while stirring until chips and shortening are dissolved and smooth. Using a strong toothpick, skewer the berries and roll in the chocolate until covered. Place on a wax paper covered cookie sheet and place in freezer until frozen.

SARAH'S BLUEBERRY PIZZA
By Sarah Galletta

Pizza Ingredients:
* 1 Sweet pie crust to cover a 13-inch pie pan
* 1 package (8 oz) cream cheese
* 2 eggs1/2 cup sugar
* 1 teaspoon vanilla
* 1/3 chopped walnuts

Topping;
* 4 cups fresh or frozen blueberries
* 1 cup sugar
* 3 tablespoons corn starch
* 1/4 teaspoon each of cinnamon and salt
* 1/'2 CUP water
* I tablespoon butter

Bake pie crust at 350-F for 15 minutes. Blend cheese, eggs, sugar, vanilla and nuts, pour over pie crust; return to oven for 10 minutes. Cool. For topping, mix 2 cups of the blueberries with 1/4 cup sugar, set aside. In saucepan mix remaining sugar, corn starch, cimnnamon, salt and water. Add remaining blueberries, then butter. Bring to a boil and simmer until thickened. Add the sugared blueberfies. Cool. Pour into pie shell. Yield: One 13-inch pie.

BLUEBERRY OMELET

1 serving;
* 2 eggs
* 2 tablespoons water
* 1/4 teaspoon salt
* Dash pepper
* 1/2 to 1 tablespoon butter
* 1/2 cup fresh blueberries or blueberry sauce

Mix eggs, water, salt and pepper with fork. Heat butter in 8-inch omelet pan or fry pan over medium-high Heat until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set at edges at once. With pancake turner turned over, carefully push cooked portions at edges toward center so uncooked portions flow to bottom. Tilt pan as necessary so uncooked eggs can flow. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. While top is still moist and creamy-looking, fill with warm blueberries. With pancake turner fold in half or roll, turning out onto plate with a quick flip of the wrist.

Blueberry Sauce

Combine 1/3 cup sugar and 1/4 cup water. Heat to boiling. Stir in I pint fresh blueberries and I tablespoon orange-flavored liqueur. Makes 2 cups.

ALL-AMERICAN NO-BAKE BLUEBERRY PIE

Celebrate Independence Day with this no-bake blueberry pie topped with whipped cream!
What could be more American?

* 1 package (3 ounces) raspberry or strawberry-flavored gelatin
* 2-1/2 cups fresh or frozen blueberries*, divided.
* 1 ready-to-use 9-inch graham cracker pie crust (6 ounces)
* 1 cup whipped cream

Prepare gelatin according to package directions. Refrigerate until gelatin mounds when dropped from spoon and is almost set, (about 2 hours.) Stir gently to break up gelatin; stir in 2 cups of the blueberries. Spoon into pie crust; cove I r and refrigerate until set,3 to 4 hours. To serve; top pie with whipped cream dolloped from a spoon, or piped with a decorative star tip. Decorate by garnishing with additional blueberries. Yields 8 servings

*If using frozen berries, thaw and drain well before adding to gelatin.
 

* 1 cup fresh or frozen blueberries
* 1 tablespoon plus 1-3/4 cups flour, divided
* 1/2 cup sugar 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon ground nutmeg
* 3/4 teaspoon salt
* 1 egg
* 1 cup sour cream
* 1/3 cup milk

Preheat oven to 400'F. Grease twelve 2-1/2-inch muffin cups. In a small bowl, toss blueberries with the 1 tablespoon of the flour, and set aside. In a large bowl, combine the 1-3/4 cups flour, the sugar, baking powder, baking soda, nutmeg and salt, and set aside. In a medium bowl, beat egg; stir in sour cream and milk, stir into flour mixture until just combined (batter will be lumpy). Stir in reserved blueberries just until evenly distributed. Fill muffin cups 2/3 full with batter. Bake until golden. (about 20 minutes.) Yields: 12 muffins

*When baking, stir unthawed blueberries lightly dusted with flour into batters.
 

* 2 tablespoons flour
* 2 eggs, well beaten
* 1 teaspoon salt
* 6 raw potatoes, peeled and grated (3 cups)
* 1/4 teaspoon baking powder
* I cup blueberries

In medium bowl, mix flour. salt and baking powder. Add eggs. Drain excess liquid from grated potatoes and add potatoes to egg mixture. Mix well with wooden spoon. Carefully fold in blueberries. Drop batter by heaping tablespoons onto hot greased skillet. Fry over medium heat until golden brown and crisp on edges. Turn carefully and brown on other side. Serve plain or with warm blueberry sauce. Yield: about 20 cakes.
 

Memorial Day means picnics and back yard barbecues! This refreshing salad is a perfect companion for grilled chicken or hamburgers;

* 1-3/4 cups fresh or frozen blueberries
* 1 large peach, pitted and sliced
* 1/2 large cantaloupe, cut into bite-sized pieces (about 2 cups)
* 1 head Boston or Bibb lettuce,torn into bite-size pieces (about 3 cups)

In a medium bowl, place Creamy Mint dressing (see recipe below). Stir in blueberries, peach and cantaloupe. Allow fruit to marinate for about 30 minutes. To Serve; Place lettuce in a large serving bowl; top with marinated fruit and the dressing, toss gently and serve immediately. Yields 4 servings (about six cups)

MINT DRESSING RECIPE

* 1/4 - 1/2 cup fresh mint leaves
* 1/4 cup vegetable oil
* 1/4 cup lime juice
* 2 tablespoons sugar
* 1/2 teaspoon grated lime peel
* 1/2 teaspoon salt In a small bowl or measuring cup, combine all dressing ingredients until well blended. Yields about 1/2 cup.
 

BLUEBERRY CUSTARD PARFAIT

* 4 eggs slightly beaten OR;
* 6 egg yolks
* 1/2 cup sugar
* 1/4 teaspoon salt
* 2-1/2 cups milk
* 1-1/2 teaspoons vanilla
* 2 pints fresh blueberries

In a large saucepan, blend together eggs, sugar and salt. gradually stir in milk. Cook, stirring constantly, over low heat until mixture thickens just enough to coat a metal spoon. Stir in vanilla. Cool quickly by setting pan in icewater and stirring for a few minutes. Cover and chill thoroughly. Spoon blueberries into dessert or parfait glasses. Spoon custard sauce over berries.

BLUEBERRY EGG NOG

* 1 egg
* 3/4 cup cold milk
* 1/4 cup fresh blueberries
* 1 tablespoon honey Combine all ingredients in blender until smooth.Enjoy! :)