James Drury's Blueberry Lattice Pie
One 9-inch prepared pie pastry (or 1 pkg. pie crust mix)
4 cups blueberries
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
Scant 1/3 cup flour
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon (or mace)
1/4 cup melted butter (or margarine)
1. Roll out two-thirds of the pastry (prepare packaged pie crust mix according to box instructions) on lightly floured board. Line bottom and sides of an ungreased 9-inch pie pan.
2. Combine blueberries with sugar, brown sugar, flour, salt, nutmeg, cinnamon (or mace) and butter (or margarine). Mix well, pour into pie shell.
3. Roll out remaining pastry and cut into ten 1/2-inch wide strips. Arrange strips in a lattice over filling. Crimp or flute edges. Bake in preheated 425 degrees F. oven 35-45 minutes (or until brown and bubbly). Cool slightly before serving. Garnish spaces between "lattices" with additional uncooked fresh blueberries. Serve plain, with whipped cream or vanilla ice cream. Serves 6.
Thoughts: Spices may be increased according to individual tastes. This recipe can be made with 4 cups of frozen dry-pack blueberries (or 2 cups blueberry pie filling). If the latter is used, add 1/4 cup melted butter and 1/2 tsp. each nutmeg and cinnamon to filling.
James Drury's Broiled Rocky Mountain Rainbow Trout
4 Rocky Mountain rainbow trout, each weighing 1 lb.
1/2 cup flour
1 tsp. salt
1/16 tsp. freshly ground black pepper
1 tsp. Worcestershire sauce
8-10 drops Tabasco
1. Clean trout thoroughly, wash in cold salted water and wipe with damp cloth. Blend flour, salt, pepper, Worcestershire and Tabasco (condiments will form balls).
2. Rub on inside and outside of trout. Dot small bits of softened butter on fish. Broil until flesh begins to flake. Turn and dot other side with butter. Broil. Serve at once. Serves 4.