PEAR, THYME AND PORT PRESERVES

Another one from Beth Dooley's "Minnesota's Bounty" cookbook!

1/2 cup dried cranberries

1/2 cup light brown sugar

1/2 cup fresh orange juice

1/4 cup fresh lemon juice

1 tablespoon orange zest

1/2 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg

1/2 teaspoon ground ginger

generous pinch of salt

2 lbs pears, peeled, cored, and coarsely chopped

1/4 cup port

1 tablespoon chopped thyme

Prepare a stockpot or canner and jars.

In a large pot, stir together the dried cranberries, brown sugar, orange and lemon juices, orange zest, cinnamon, nutmeg, ginger and salt, and set the pot over medium-low heat.  Bring to a boil, stirring so the sugar dissolves.  Add the pears, cover the pot, lower heat, and simmer for 10 minutes.  Remove the cover and simmer until the preserves thicken, 15-20 minutes.  To test readiness, put a teaspoon of the preserves on a cold plate.  Put the plate in the freezer for a minute.  If the preserves hold their shape when pushed with your finger, they are ready.  If not, continue cooking and test again.  Stir in the port and the thyme.

Ladle the preserves into the hot, sterilized jars, leaving 1/2 inch of headspace.  Wipe the jar rims, center the lids on the jars, and screw the bands until they are just finger tight.

Process the jars for 10 minutes in enough boiling water to cover the jars by one inch.  Turn off the heat, remove the canner lid, and allow the jars to stand in the hot water for 5 minutes before removing them.  Cool the jars for at least 12 hours before storing them in a cool, dark place.

Submitted by BaconSlut

Blueberry Crumb Bars

I should warn you, there will probably be many blueberry recipes posted soon.  My sisters college roommate has a family farm and her mom can't take care of it all by herself.  Last weekend sis and I went and plucked blueberries.  I have 28 cups of them frozen in my freezer.  This is one of my fav recipes.

3 cups all purpose flour
2 cups sugar (divided)
2 cups old fashioned oat (I use organic from EarthFare)
1/2 cup firmly packed brown sugar
1 teasp baking powder
1/4 teasp salt
the zest from one lemon
the juice from said lemon
1 cup cold unsalted butter, cut into small pieces
1 large egg
4 teasp corn starch
4 cups fresh organic blueberries

Preheat oven to 375 and butter a 9x13 pan.

Combine flour, 1 cup sugar, oatmeal, brown sugar, baking powder, salt, and lemon zest.  Using a pastry blender or a fork, cut in butter and egg.  It will be very crumbly and look like the butter is lumpy, but that's ok.  Pat half of this into the 9x13 pan.

In another bowl stir together remaining 1 cup sugar, lemon juice and cornstartch.  It will be gritty and syrupy.  Fold in berries.  When berries are coated, layer them in the pan.  Plop the remaining crumble on top and try to pat it out without smashing the berries.

Bake until top browns, about 35-45 mins.  Let cool and enjoy!  It's great with homemade vanilla ice cream.

Mrs. Bales Watermelon Salad

SUMMER WATERMELON SALAD
1 small red onion
4 limes
1 small seedless watermelon or half a smallish watermelon
 6-8 oz feta cheese
1/2 bunch  Italian parsley
1 /2 bunch mint
1⁄4 cup extra virgin olive oil
1 can black olives
 black pepper

1. Slice the red onion into long slivers & marinate in lime juice one

hour or overnight.

2. Cut watermelon into bite size chunks, add to a large bowl.

Repeat with feta. Rough chop the parsley and mint. Add onions with

lime juice, add olives & olive oil.

3. Toss gently, pepper to taste.