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Monday, June 27, 2005 

Second Round - Tea Time at the Masters


Well...with golf on peoples minds right now, I'm pulling out The Second Round - Tea-Time at the Masters cookbook from the Junior League of Augusta, GA. (Yes...Danno...yet another JRL cookbook!)

Beauty, convenience and exceptional culinary instruction are just a few reasons to call this cookbook your own. The accent is on today's trends toward fresh and healthy ingredients. All recipes are triple-tested and sales of the book are approaching those of its predecessor, "Tea Time At The Masters".

Some of the mouth watering recipes include: Vidalia Onion Spread, Nicklaus' Broccoli Supreme, The Greenbrier Hotel Bread Pudding, James River Shrimp Creole, Stuffed Wine Braised Flank Steak, Cornish Game Hens Veronique with Orange Rice, Raymond Floyd's Spicy Chili.

But...we'll concentrate on a dessert....as we crave those the most!

Blueberry Cream Pie

Yield: 1 9" pie

Filling:
1 cup sour cream
2 tablespoons all purpose flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, beaten
1 pint fresh blueberries (approx. 2 1/2 cups) rinsed and stemmed
1 9" pie crust, unbaked

Combine sour cream, flour, sugar, vanilla, salt and egg in mixing bowl.
Beat until smooth, about 3-4 minutes
Fold in blueberries. Pour mixture into pie crust.
Bake @ 400 degrees for 25 minutes.
Sprinkle topping over pie.
Bake an additional 10 minutes.
Chill and Serve.

Topping:
3 tablespoons all purpose flour
3 tablespoons butter, softened
3 tablespoons chopped pecans

Combine flour and butter in mixing bowl with bastery blender.
Add pecans. Mix well.

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