Freshest Blueberry Pie by CK
1 9-inch single crust
4 cups blueberries
⅔ to 1-½ cups sugar to taste
¼ cup cornstarch
1 cup water
1 tablespoon lemon juice
2 tablespoons butter
Bake pie crust per package directions.
Pour ⅔ cup sugar, cornstarch, and water in a saucepan. Mix until smooth.
Add 1-½ cups blueberries and cook over medium heat, about 7 to 10 minutes, stirring occasionally until mixture is thick and semitransparent. Stir in lemon juice, then butter. Turn off the stove. Let the mix in the saucepan cool off. Stir in the remaining fresh blueberries.Taste, and add more sugar to taste, if necessary.
Pour into baked pie shell and chill until firm.
Serve with sweetened, vanilla-flavored whipped cream.
Tip: Don’t forget to let the saucepan cool a little, or the fresh berries will cook and get all syrupy like grocery-store pies.

STUFFED PORK CHOPS by gkt
2 Tbsp. vegetable oil
4 thick cut pork chops
3 c. day-old bread cubes
1/4 c. butter, melted
1/4 c. chicken broth
2 Tbsp. chopped celery
2 Tbsp. chopped onion
1/4 tsp. poultry seasoning
1 can cream of mushroom soup
1/3 c. water
Preheat oven to 350. In a skillet, heat the oil and brown the pork chops. Place the pork
chops in a 9×13 baking dish. In a bowl, toss the bread cubes, melted butter, chicken broth,
celery, onion, and poultry seasoning. Put heaping mounds of the bread crumb mixture onto
the pork chops. Combine the cream of mushroom soup with the water, and pour this
mixture over the stuffing and pork chops. Cover and bake for 30 minutes. Uncover and
continue baking for 10 minutes longer or until juices run clear. The meat thermometer
should read 145 degrees.