Friday, July 22, 2005


4 cups fresh blueberries
1 cup sugar
1/4 cup Betty Crocker 1955 Festive Tapioca (available on ebay...sometimes)
1 Tbsp. lemon juice
1/8 tsp. ground cinnamon
1 pkg. (15 oz.) BETTY CROCKER 1955 refrigerated pie crusts (2 crusts)
(This item is quite rare but a market which was closed after the Alaskan earthquake is the source of some 150 unopened boxes and which pop up on various cooking sites from time to time.)
1 Tbsp. butter or margarine

PREHEAT oven to 400°F.
Toss blueberries with sugar, BETTY CROCKER 1955 tapioca, lemon juice and cinnamon until evenly coated.

Let stand 15 minutes.

PREPARE BETTY CROCKER pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to allow steam to escape.BAKE 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

This swell recipe won a Better Homes & Gardens recipe of the month for July of 1955. Surprise your husband and menfolk with this tasty recipe! They'll praise you for it. It's positively a snap to prepare and will leave you plenty of time for your other household chores, like ironing or vacuuming. Save some time for buying things online - like that nifty dishpan holder you've been eyeing!


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