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1 cup (250 ml) sugar
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.
2 Tbsp. (30 ml) honey
Mix together all ingredients until smooth.
This is an elegant topping for a special brunch or dessert waffle.
1 cup (250 ml) whipping cream
Beat cream until thickened. Add sugar and continue to beat until stiff. Fold in strawberries.
1 can (1 O-1/2 oz or 294 g) condensed
cream of mushroom soup, undiluted
1 can (6-l/2 oz or 182 g) tuna, drained
1 can (4 oz or 112 g) mushroom pieces,
drained
In a 2-quart (2 litre) saucepan, combine all ingredients
Simmer 5 minutes. Add sour cream to mixture. heat through. Use l/2 cup (125 ml)
of topping per waffle. Serve on
B
L U E B E R R Y
A real treat when fresh berries are in season.
Use frozen berries during the rest of the yeal:
H
S
TRAWBERRIES
Onion Waffles
S
A U C E
2 cups (500 ml) blueberries
2 Tbsp. (30 ml) lemon juice
1 Tbsp. (15 ml) cornstarch
B
O N E Y
U T T E R
1 16-ounce (454 g) carton frozen strawberries,
defrosted and well drained
1 cup (250 ml) frozen peas
1 Tbsp. (15 ml) chopped pimento
1 cup (250 m!) sour cream
or your favorite plain waffle.
Y
:
IELD
YIELD:
sour cream.
except
3
Y
:
C
IELD
(125 ML)
(625
)
C
ML
UPS
(750 ML':
UPS
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