I left out key information in two recent recipes. I did not specify that the flour needed to be self-rising in Mary Black’s blueberry cobbler that ran with the Sept. 11 tailgating story. I left out the kalamata olives in the potato salad with sun-dried tomatoes and kalamata olives in last week’s story about Jo Robinson’s book, “Eating on the Wild Side.”
Below are the corrected recipes. Please accept my apologies.
STEAM or microwave potatoes in their skin until they are tender. Cool and store in the refrigerator for 24 hours. Quarter the potatoes, then cut into 1/4-inch slices and place in a large mixing bowl. Do not remove skins.
COMBINE tomatoes, red onions, olive oil, vinegar, sugar, garlic, mustard, olives and bacon, if using, in a small bowl. Pour over potatoes. Toss to coat evenly. Serve cold or at room temperature.Yield: 4-5 servings Mary Black’s Blueberry Cobbler From Ashley Currin of Salisbury. Currin notes that you can use this basic recipe with any fruit, and you can decrease the sugar and use it to make chicken pot pie. This recipe came from Currin's grandmother. 3 cups blueberries 1 cup sugar 1 stick butter, melted 1 cup milk 1 cup self-rising flour
PREHEAT oven to 375 degrees.
PLACE blueberries in 9-by-13-inch baking dish. Combine sugar, melted butter, milk and flour in a large bowl. Stir until thoroughly mixed. Pour over blueberries.
BAKE for about 30 to 45 minutes or until the top is nicely browned.Yield: 12-16 servings