Recipe - Blueberry Crisp

4 cup Blueberries, thawed if
necessary
1 tablespoon Lemon juice
1 cup Sugar
2 One half tablespoon Cornstarch
One half teaspoon Ground cinnamon
One half teaspoon Ground nutmeg
One half teaspoon Fresh grated lemon peel

TOPPING
One half Box plain yellow cake mix
8 tablespoon Butter, melted
One half cup Pecans

Preheat oven to 350F. Put the blueberries in a medium sized bowl, add the
lemon juice, and toos gently. Mix together the sugar, cornstrach, cinnamon,
nitmeg, and lemon peel. add the blueberries and mix genyly. Turn into a
greased 9inch square baking pan . Sprinkle the dry cake mix over the top;
drizzle with the melted butter and sprinkle with the pecans. Bake for 45 to
50 minutes, or until golden brown. Serve warm or cold with ice cream.

NOTES : A full box of cake mix is 18.25 oz. Use half now and save the other
half for the next time which should be soon.
Recipe by: Mr. Food Posted to MCRecipe Digest V1 #654 by Cathy
cspencer@highlander.cbnet.ns.ca on Jul 1, 1997