With spring comes promises of new life, new beginnings, and hope for positive changes in our lives. Early spring is the time to clean out the old to make room for the new. One chore to add to our lists is doing an inventory of our deep freezers to see what’s left of the fruits and veggies put away last growing season, before they slip to where they may never be found (or is that only my deep freeze)?
Today’s recipes include a bumbleberry crisp which will use up a number of frozen fruits; feel free to use what you have, just stick to the amounts. The second recipe will use up some of those frozen veggies and is a vegetable casserole everyone will enjoy.
Bumbleberry Crisp
1 cup all-purpose flour
1 cup rolled oats
3/4 cup packed brown sugar
1/2 tsp. each cinnamon and nutmeg
1/2 cup melted butter
3/4 cup granulated sugar, divided
2 tbsp. cornstarch
1 cup cold water
2 tbsp. additional cornstarch, when using frozen fruit
1 tsp. grated orange rind
1-1/2 cups frozen chopped rhubarb
1 cup frozen sliced strawberries
1 cup sliced apples
1 cup frozen blueberries
In bowl combine flour, oats, brown sugar, cinnamon and nutmeg. Stir in butter. Press half of the mixture over bottom of greased 9-inch square cake pan.
Sauce: In small saucepan, combine sugar with 2 tbsp. cornstarch and whisk in water and orange rind until smooth. Bring to a boil and reduce heat to medium-low and cook 5 minutes more or until thickened and clear, whisking constantly.
Place all fruits in a large bowl, sprinkle with additional 2 tbsp. cornstarch; toss together until evenly mixed and then arrange fruit over the base. Pour sauce over top and sprinkle with remaining flour/oat mixture. Bake at 350 for 50 – 60 minutes or until fruit is tender and topping is golden. Serve warm with ice cream or whipped cream.
Mixed Vegetable & Cheese Casserole
2-1/2 cups mixed frozen vegetables (broccoli, carrots, onion, green beans, corn, etc.)
2-1/2 cups frozen cauliflower
8 ounce pasteurized process cheese (Velveeta), cubed
1/2 cup butter, melted
1 cylindrical pkg. of round buttery crackers (like Ritz), crushed (about 1 cup crumbs)
Cook frozen vegetables just until tender-crisp. Drain and spread evenly in buttered casserole. Top with cheese cubes. Stir together melted butter and cracker crumbs and sprinkle over cheese. Bake, uncovered, in 350 degree F oven for 20 minutes or until bubbly.
–– Cathi Litzenberger is The Morning tar’s cooking columnist.
