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A Recipe for
Bleuberry Grunt
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
| a nation taste-blind. M.F.K. Fisher |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
This Recipe for Bleuberry Grunt is one of thousands in the Recipes-to-go Fruit Cookbook.
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
If you enjoy this Bleuberry Grunt Recipe - you should enjoy the recipe collections you can find on the websites below:
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
This is a recipe for Bleuberry Grunt from the recipe cookbook of Recipes-to-go (Fruit)
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Sauce:
4 cups Wild Fresh or frozen Bleuberries 1 L 1/2 tsp Nutmeg 2 ml
1/2 tsp Cinnamon
2 ml 3/4 cup Sugar 175 ml 1 tbsp Lemon juice 15 ml 1/2 cup
Water 125 ml
Dumplings:
2 cups Flour 500 ml 4 tsp Baking Powder
20 ml 1/2 tsp Salt
2 ml 1 tbsp Sugar 15 ml 2 tbsp Butter or shotening 25 ml
Milk
Heat berries, spices, sugar, lemon juice and water in a skillet; boil
gently until well blended and slightly cooked down.
Sift flour, baking powder, salt and sugar into a bowl. Cut in butter
and add enough milk to make a soft biscuit dough. Drop by spoonfuls
into hot berry sauce. Cover tightly with a lid and simmer for 15
minutes (no peeking)
The dumplings should be puffed and well cooked through. Transfer
cooked dumplings to serving dish. Ladle sauce over top; serve with
whipped cream. Scrumptious!
Serves: 6
Bleuberry Grunt Recipe brought to you by Recipes To-Go