Riina's Mustika (Estonian Blueberry Dessert Soup)

8 cups of fresh blueberries (frozen is ok)

4 cups of water

2 cups of sugar

1/3 of a lemon, cut into 2 pieces

1 tsp cinnamon or cardamon

Bring all of the above to a rolling boil, then simmer for 5 minutes.

While that is happening, mix 7-8 tsp cornstarch into 4 Tbsp cold water until smooth.

Slowly mix into blueberries (after 5 min simmer), then simmer for another 2 minutes, stirring occasionally.

Chill(covered) in fridge for at least 2 hours. 

Many people eat it hot or at room temp, but I like it cold.  Top with whipped cream.

NOTE: This method works well with strawberries, currants, and gooseberries, but something not so tasty happens with raspberries.

Leigh Ellen's Rice and Bean Salad

Combine in large bowl:

2 16-oz cans black beans

4 cps cooked white or brown rice

1 10-oz pkg frozen corn, thawed (shoepeg is best) or one can, drained

1 small red onion (or shallots), finely chopped

2 red and/or yellow peppers, seeded and diced

½ cp chopped cilantro

Toss together until well combined.

In a small bowl, whisk together:

2 Tbsp balsamic vinegar

¼ cp fresh squeezed lime juice

½ cp extra virgin olive oil (I usually use ¼ cp)

Pour vinaigrette over salad mixture and toss well to coat.  Season with salt and fresh ground pepper.  Chill before serving.

Leigh Ellen's Crock Pot Mac & Cheese

This dish is wonderful for a potluck or large group.  The epitome of comfort food and devoured by all age groups.  I double the recipe and cook it for the 3 recommended hours.

8 oz. elbow/macaroni noodles, cooked
3 eggs beaten
1 (12 oz) can evaporated milk
1 stick margarine melted
3 cups grated cheddar
2 teaspoons splenda

Mix eggs with milk, margarine and 2 cups cheese.  Add cooked macaroni and stir together.  Spray crockpot with cooking oil.  Put macaroni mixture in crock pot and cover top with last cup of cheese.   Cover and cook on low for 3 hours.  DO NOT OPEN CROCK POT

Enjoy!