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Country Kitchen
July 1, 2012 Previous Recipe | Next Recipe
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PARTY PIZETTES
FANTASY FUDGE
CHICKEN AND BROCCOLI CASSEROLE
STRAWBERRY SALAD
JELL-O PIE
CHICKEN PIE
MACARONI AND CHEESE
PREACHER’S BLUEBERRY SYRUP
BLACK & WHITE CHEESECAKE BITES
CHEESY TOMATOES
FIVE-CUP SALAD
PREACHER’S BLUEBERRY SYRUP

1 ½ cups fresh or frozen blueberries
1 cup light corn syrup
1 tablespoon corn starch

Place one cup of berries and corn syrup in blender; cover and blend until smooth (about 30 seconds on high). In a one-quart saucepan, place cornstarch; gradually stir in berry mixture, stirring constantly. Bring mixture to a boil over medium heat. Boil for 1 minute; remove from heat and stir in remaining berries. Cool mixture, then refrigerate. Good over vanilla ice cream or with hot buttered biscuits. Recipe may be doubled.





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