This week's column is dedicated to Mother Nature, who has given us a beautiful fall!

 

Quick Blueberry Muffin

 

1 cup vanilla ice cream, softened

 

1 cup self-rising flour

 

1 cup fresh blueberries

 

1 tablespoon butter

 

2 tablespoons sugar

 

In a large bowl, combine ice cream and flour. Fold in blueberries. Spoon into 6 greased muffin cups. Bake at 375 degrees for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. While hot, brush muffin tops with butter and sprinkle with sugar. Serve warm.

 

 

Pickled Beets

 

8 medium fresh beets

 

1 cup vinegar

 

1/2 cup sugar

 

1/12 teaspoons whole cloves

 

1 1/2 teaspoons whole allspice

 

1/2 teaspoon salt

 

Remove and discard greens and all but 1/2 inch of the stems from beets. Cook beets in boiling water until tender, drain and cool. Peel and slice, place in a bowl and set aside. n a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil, boil for 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

 

 

Roasted New Potatoes

 

1 1/2 pounds new potatoes, quartered

 

2 tablespoons olive oil

 

2 teaspoons minced garlic

 

1/2 teaspoon salt

 

1/2 teaspoon dried rosemary, crushed

 

1/2 teaspoon dried thyme

 

1/8 teaspoons pepper

 

In a resealable plastic bag, combine all ingredients, shake to coat. Pour into an 13-by-9-inch baking dish that is not greased. Bake, uncovered at 450 degrees for 35 minutes or until potatoes are tender.

 

 

Tilapia with Jasmin Rice

 

3/4 cup water

 

1/2 cup uncooked jasmine rice

 

1 1/2 teaspoons butter

 

1/4 teaspoon ground cumin

 

1/4 teaspoon seafood seasoning

 

1/4 teaspoon pepper

 

1/8 teaspoon salt

 

2 tilapia fillets (6 ounces each)

 

1/4 cup fat-free Italian salad dressing

 

In a large saucepan, bring water, rice and butter to a boil. Reduce heat, cover and simmer for 15 to 20 minutes or until liquid is absorbed and rice is tender. Combine the seasonings, sprinkle over filets. Place salad dressing in a large skillet, cook over medium heat until heated through. Add fish, cook for 3 to 4 minutes on each side or until fish flakes easily with a fork. Serve with rice.

 

 

Lemon Chess Pie

 

1 9-inch unbaked pie shell

 

4 eggs

 

1 1/2 cups sugar

 

1/2 cup lemon juice

 

1/4 cup butter, melted

 

1 tablespoon corn meal

 

2 teaspoons flour

 

1/8 teaspoon salt

 

In a bowl, beat eggs for 3 minutes. Gradually adding sugar, beat for 2 more minutes or until mixture becomes thick and lemon-colored. Beat in the lemon juice, butter, cornmeal, flour and salt. Pour into a pastry shell. Bake at 350 degrees or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.

 

 

Our thought for the week: "Gratitude is not only the greatest of virtues, but the parent of all others." — Cicero