Canku Ota
	(Many Paths)
	An Online Newsletter Celebrating Native America
	May 4, 2002 - Issue 60
	Berry Good!

For many tribes, May is berry month. Here are just a few fun recipes to try.
Spiced Gooseberries
	Ingredients: 2 quarts gooseberries 4 1/2 cups brown sugar 1 cup cider vinegar 2 inch stick cinnamon 8 cloves 1/4 teaspoon ground nutmeg 2 whole allspice
Directions:
Wash berries, remove stems and blossom ends. Place sugar, vinegar, and spices together in a large pot, add 1/2 cup of water and boil for 5 minutes. Add gooseberries and simmer for 30 to 40 minutes. When the berries are tender and the syrup is thick, turn into hot sterile jars and seal. Time required: 1 hour Yield: about 3 pints
Boysenberry Mint Frosty
Ingredients: 1 cup vanilla ice cream or frozen yogurt 1 cup milk 1 cup boysenberries 1 cup 7-up or lemon-lime carbonated drink Mint leaves
Directions:
Combine ingredients. Whirl in blender until smooth and frothy. Garnish with mint leaves. Fresh berries really make the difference with this dessert!
Loganberry Refresher
	Ingredients: 1/2 cup sugar 1/2 cup water 7 cups loganberries 2 cups orange juice 1/2 cup lemon juice 1 1/2 cups cold water
Directions:
Combine sugar and water in a small saucepan, cook over medium high until sugar dissoves, stirring constantly; remove from heat and chill. Mash berries, then press through a strainer to remove seeds (optional). Combine berries with orange juice and lemon juice. Add sugar syrup and chill until very cold. Before serving, add cold water.
Berry Patch Pound Cake
Ingredients: 1 cup butter, softened 1 cup sugar 4 eggs 1 teaspoon vanilla 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1- 1/2 cups flour 1 cup huckleberries 1/4 cup chopped pecans
Directions:
In large bowl, beat together butter and sugar at medium speed until light and fluffy. Add eggs, vanilla, salt and nutmeg. Beat until thoroughly blended. Reduce mixer speed to low and add flour, 1/2 cup at a time, beating just until blended. Gently fold in berries and pecans. Spread evenly in greased and floured 9 x 5 x 3-inch loaf pan. Bake in preheated 325 degree oven until cake tester inserted near center comes out clean, about 60 to 70 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely. Yield: 8 servings. Note: Blueberries can be used instead of huckleberries.

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