Recipes from Mary Ellen Healey

Summer Blueberry Pie

For the crust

3 ounces of cream cheese, softened

1 stick of butter (¼ pound), softened

1 cup of flour

For the filling

1 cup of sugar

½ teaspoon of salt

5 tablespoons of cornstarch

1 1/3 cups of water

6 cups of blueberries, divided

3 tablespoons of lemon juice

4 tablespoons of butter

For the topping

½ pint of whipping cream

½ teaspoon of vanilla

2 tablespoons of powdered sugar

Blend the butter and cream cheese. Add the flour and mix well. Press the dough into a deep 9-inch pie

pan. Bake in a preheated 325-degree oven until lightly browned (about 30 minutes). Once the crust

has been removed from the oven, allow this to completely cool.

In a large saucepan, combine sugar, salt, cornstarch and water. Mix well. Add 2 cups of blueberries.

Stirring constantly, cook until very thick. Bring to boil. Stir in lemon juice and butter. Remove from

heat. When this has cooled, add 4 cups of blueberries. Taking care not to break the berries. Mix

thoroughly. Chill.

Beat the whipping cream until thick. Blend in vanilla and powdered sugar. Pour the chilled filling

into the pie crust and frost the top of the pies with the whipped cream. The pie is attractive with whole

blueberries garnishing the top. Refrigerate until ready to serve.

Serves 6 to 8

Boneless Pork Roast

1 3-pound boneless pork loin

1 tablespoon of olive oil

1 tablespoon of dried thyme, sage, oregano or rosemary

1 teaspoon of salt

½ teaspoon of black pepper

Mix the olive oil, the herb of choice, salt and pepper in a small bowl. Rub the olive oil mixture evenly

over the entire surface of the roast.

Place the meat on a rack in a roasting pan. Roast in a preheated 500-degree oven for 10 minutes.

Reduce the oven to 250 degrees and roast until a thermometer inserted in the thickest part of the meat

registers 140 to 145 degrees (1 to 1½ hours). The temperature will continue to rise about 5 to 10

degrees out of the oven. Remove to a cutting board, cover loosely with aluminum foil, and let stand

for 10 minutes.

Garlic Chicken

4 chicken breasts, boned and skinned

1¾ cups of Kellogg Corn Flake crumbs (do no substitute with bread crumbs)

¾ cup of grated Parmesan cheese

2 tablespoons of dried parsley flakes

1 stick (¼ pound) of unsalted butter

1 to 2 tablespoons of garlic powder (or to taste)

In a medium-size bowl, blend the corn flake crumbs, Parmesan cheese and parsley flakes.

In a medium-size pot, melt the butter and add the garlic. Mix well.

Dip each chicken breast into the melted butter and roll the breast in the corn flake mixture to coat. Place

the breasts in a shallow baking dish.

Bake the chicken in a preheated 375-degree oven for 50 minutes or until it reaches the internal

temperature of 165 degrees.

Note: You can adjust your ingredients to make chicken for a larger crowd. I figure the corn flake crumbs

and Parmesan cheese, 2 to 1. This can be used with any chicken. It is nice to use on wings for a party.

This can also be used with pork chops or pounded slices of pork tenderloin.

Miniature Nut Cups

For the crust

1 stick of butter (¼ pound), softened

3 ounces of cream cheese, softened

1 cup of flour

For the filling

1 cup of pecan chips

¾ cup of dark brown sugar

1 tablespoon of melted butter

1 egg (beaten)

Cream the butter and cream cheese, add the flour and mix well. Gather the dough into a ball. You

will need a miniature cupcake pan (12 mini cups). The pans do not need to be greased. Pinch off

enough dough to line each cup. You will have enough dough for 24 cups. Once the cups are lined, set

the pans aside.

Combine all of the filling ingredients and spoon into the dough-lined cups. Be careful not to over fill each cup. This

may cause the filling to overflow and this will make them difficult to release.

Bake at 350 degrees for approximately 20 minutes. Be sure to rotate your pans halfway through the

baking process.

Once you remove the pans from the oven, let them set in the pan at least 5 minutes before you remove

them. They can be removed by turning the pan upside down and gently tapping them on the counter.

Some may need a little help.

Once they are completely cool, sprinkle with powdered sugar.

Makes 24 cups

Scones

3 cups of flour

1 cup of sugar

1 teaspoon of baking soda

3 teaspoons of baking powder

1 stick of butter (¼ pound), softened

1 cup of raisins (soaked in hot water and drained)

2 large eggs

16 ounces (1 pint) of sour cream.

Sift the flour, sugar, baking soda and baking powder together. Add the softened butter either with your

hands or a pastry blender. Add the drained raisins and toss to coat. Beat the eggs in a separate bowl

and add the sour cream and mix well. Add this to the dry ingredients and mix well. This will be very

wet. Continue to add additional flour until it has the consistency for kneading. Remove the dough

from the bowl onto a clean, floured counter. Knead gently, adding flour until it forms a ball. Using a

rolling pin, roll out the dough to approximately ½ inch. Cut the scones with a 2 inch round biscuit

cutter. You may want to dip the cutter in flour as you cut, to avoid the dough sticking. You will not be

able to cut 36 the first time your roll out you dough. Cut as many as you can. Scoop up what is left of

the dough and roll it into a ball. Using your rolling pin, roll out what is left and repeat cutting the

scones with the biscuit cutter. Place the scones on a greased and floured cookie sheet.

Bake in a preheated 350 degree oven for approximately 18 minutes. Be sure to rotate the pan halfway

through the baking process. Watch they do not get too brown. Once you remove them from the oven,

brush with a little melted butter and sprinkle with granulated sugar. Cool completely.

Makes approximately 36