Recipe - Blueberry Picnic Bars

1 One half cup Quickcooking oats
One half cup Allpurpose flour
One half cup Light brown sugar, packed
One fourth teaspoon Baking soda
1/8 teaspoon Salt
Three fourths Stick unsalted butter or
margarine, melted

FILLING
1 One half cup Blueberries, rinsed & patted
dry
3 tablespoon Ons, sugar
2 teaspoon Cornstarch
1 teaspoon Lemon juice

Preheat oven to 350øF.

Line an 8inch square baking pan with foil, letting ends extend above pan
on 2 sides. In a large bowl, mix oats, flour, brown sugar, baking soda and
salt. Add melted butter and stir with fork until evenly moistened (mixture
will be crumbly). Reserve One half cup crumb mixture for topping. Press
remaining mixture evenly and firmly over bottom of ungreased, foillined
pan. Bake 12 minutes to set crust.

Meanwhile preapare filling: In a small saucepan stir berries, sugar,
cornstarch and lemon juice over medium heat until simmering. Simmer,
stirring occasionally, until juices are no longer cloudy, about 2 minutes.
Spoon over crust. Crumble reserved crumb mixture over top. Bake 30 minutes
until top is well browned and filling is bubbly. Let cool completely in
pan. Lift foil by ends onto a cutting board. Peel off foil; cut in 2 inch
squares.

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Per serving (excluding unknown items): 78 Calories; 1g Fat (6% calories
from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 39mg Sodium

Recipe by: Woman's Day Posted to FOODWINE Digest 02 Jul 97 by "McNamara,
Kelly" kmcnamara@LIGGETT.COM on Jul 2, 1997