Independence Day

In July of 1776, bells rang out over Philadelphia signaling the approval of Declaration of Independence by the Continental Congress.

Betsy Ross would often tell her children, grandchildren and friends of the fateful day in May, 1776 when a secret committee from the Continental Congress asked her to sew the first flag.

In June of 1776, in anticipation of a vote for independence, the Continental Congress appointed a committee to compose a document declaring the colonies' independence from Britain. That committee then delegated the task to Thomas Jefferson, who wrote the first draft of the Declaration of Independence in Congressionally imposed secrecy.

THE NATIONAL ANTHEM

The National Anthem of the United States of America, written by Francis Scott Key, is a song that stirs emotion in many a citizen.

THE STAR SPANGLED BANNER
By Francis Scott Key

Oh, say can you see by the dawn's early light
What so proudly we hailed at the twilight's last gleaming?
Whose broad stripes and bright stars thru the perilous fight,
O'er the ramparts we watched were so gallantly streaming?
And the rocket's red glare, the bombs bursting in air,
Gave proof through the night that our flag was still there.
Oh, say does that star-spangled banner yet wave
O'er the land of the free and the home of the brave?

On the shore, dimly seen through the mists of the deep,
Where the foe's haughty host in dread silence reposes,
What is that which the breeze, o'er the towering steep,
As it fitfully blows, half conceals, half discloses?
Now it catches the gleam of the morning's first beam,
In full glory reflected now shines in the stream:
'Tis the star-spangled banner! Oh long may it wave
O'er the land of the free and the home of the brave!

And where is that band who so vauntingly swore
That the havoc of war and the battle's confusion,
A home and a country should leave us no more!
Their blood has washed out their foul footsteps' pollution.
No refuge could save the hireling and slave
From the terror of flight, or the gloom of the grave:
And the star-spangled banner in triumph doth wave
O'er the land of the free and the home of the brave!

Oh! thus be it ever, when freemen shall stand
Between their loved home and the war's desolation!
Blest with victory and peace, may the heav'n rescued land
Praise the Power that hath made and preserved us a nation.
Then conquer we must, when our cause it is just,
And this be our motto: "In God is our trust."
And the star-spangled banner in triumph shall wave
O'er the land of the free and the home of the brave!

The Statue of Liberty!!

The Statue of Liberty National Monument officially celebrated her 100th birthday on October 28, 1986. The people of France gave the Statue to the people of the United States over one hundred years ago in recognition of the friendship established during the American Revolution. Over the years, the Statue of Liberty has grown to include freedom and democracy as well as this international friendship.

The giant sculpture, designed by the French sculptor Frederick Auguste Bartholdi, was given by France to the United States to commemorate the centennial of US independence and Bartholdi`s intention was to honor the idea of liberty.

Many people believed Charlotte Bartholdi (1801-1891) was the model for the statue. Others thought it was based on her son's early drawings for a never-commissioned statue in Egypt. The sculptor's true inspiration for his masterpiece remains a mystery.

Bartholdi began his career as a painter, but it was as a sculptor that he was to express his true spirit and gain his greatest fame. His first commission for a public monument came to him at the young age of 18. It was for a statue of one of Colmar's native sons, General Jean Rapp, one of Napoleon Bonaparte's generals. Even at 18, Bartholdi loved bigness. The statue of the general was 12 feet tall and was removed from Bartholdi's studio with only one inch to spare. The statue established his reputation as a sculptor of note and led to commissions for similar oversized patriotic works.

A man of his time, Bartholdi wasn't alone in his passion for art on a grand scale. During the 19th century, large-scale public monuments were an especially popular art form. It was an age of ostentation, largely inspired by classical Greek and Roman civilizations. Most monuments reflected either the dress or architecture of these ancient times, so the artistic style of the 19th century came to be known as neoclassical.

However, it was a trip to Egypt that was to shift his artistic perspective from simply grand to colossal. The overwhelming size and mysterious majesty of the Pyramids and the Sphinx were awesome to the enthusiastic young Bartholdi. He wrote, "Their kindly and impassive glance seems to ignore the present and to be fixed upon an unlimited future."

While visiting Egypt, Bartholdi met a fellow Frenchman with ideas as big as his own who was to become his friend for life. Count Ferdinand-Marie de Lesseps dreamed of piercing the desert with a canal that would run from the Mediterranean to the Red Sea. While others first laughed at de Lesseps, Bartholdi was inspired by the magnitude of the idea. As a sculptor, he envisioned a giant lighthouse standing at the entrance to de Lesseps's canal. It would be patterned after the Roman goddess Libertas, and twice the size of the Sphinx.

Facts About Miss Liberty!
* Actual Title of Statue: "Liberty Enlightening the World"
* Date Construction of the Statue began in France: 1875
* Date of Final Assembly of statue & pedestal: 1886
* The Statue of Liberty is a 225-ton, steel-reinforced copper female figure, 152 ft. in height, facing the ocean from Liberty Island in New York Harbor. The right hand holds aloft a torch, and the left hand carries a tablet upon, which is inscribed: "July IV MDCCLXXVI."

Our Country; Our Patriotic Herbs

Every country has its own way of celebrating and honoring their patriots, their independence, the bravery of their soldiers, and the remembrance of the sacrifices made for the good of all. What more beautiful way to remember than using herbs and flowers with their symbolic meanings to enhance these celebrations? Although the United States is a young country in comparison to many, we have evolved our own ways of celebrating and honoring. For instance, at the Philadelphia Centennial Exposition in 1876 the peony was used to symbolize the American Spirit, ambition and determination to adapt and thrive. Our neighbors, the Canadians, celebrate the Maple as their national emblem especially on July 1st, Canada Day. The emblem itself, although not an exact representation of any one species, is a composite leaf of two of the most common maples in Canada: the sugar maple and the red maple. The maple also symbolizes reserve and familial love in the language of herbs. Canadians sing this patriotic anthem to honor their country and the queen.
The maple leaf our emblem dear
The maple leaf forever,
God save our Queen, and heaven bless
The maple leaf forever.

In the United States we can celebrate the 4th of July by using thyme, which symbolizes the courage and bravery of our fight for Independence. With nasturtiums we celebrate our patriotism and white carnations our democracy. The California laurel symbolizes perseverance and glory in the language of herbs. We place rosemary on the graves of soldiers' honoring their brave deeds with remembrance, fidelity, and devotion. Every year on Memorial Day we wear red poppies or place wreaths of them on soldiers' graves remembering and honoring their ultimate sacrifice made for our country. The symbol of red poppies came from the First World War and the red red fields of poppies that covered Flanders Fields in Belgium where many of our soldiers lost their lives. The red also symbolizes the blood they shed. The poet, John McCrae, immortalized the red poppies symbolism in his 1915 poem, In Flanders Fields.

Part of our rich history and folklore surrounds the story of, John Chapman, born in 1774, a true patriot known as 'Johnny Appleseed.' He was a very eccentric nurseryman, whose life avocation was to raise, plant and distribute apple trees. They say that he gave the trees away, but he actually charged a "flip penny bit" (six cents) for a sapling or sold them for uncollected promissory notes or accepted used clothing as payment. When poor farmers couldn't pay, he gave away his trees.
"Johnny Appleseed" collected the seeds for his trees from cider presses in Pennsylvania and transported them westward by carrying them on his back, horseback and canoe. He is attributed to planting over 35 orchards alone in Ohio, Indiana, and Illinois. Although "Johnny Appleseed" had an uncouth appearance and wore odd clothes, he was a gregarious and generous man who was friendly with the Native Americans and knowledgeable of herbal medicine. After years of wandering and spreading his wealth, his beloved apple trees, he finally died of exposure in Indiana in 1845. The words on his gravestone say it all, "He lived for others."

The Paper Birch was a potent tree and herb used by both Native Americans and early American colonists not only for fashioning strong, light, bark canoes, but as a treatment for many maladies and conditions. One of its most important uses was its effective treatment for skin problems, including eruptions, scurvy, and burns. Decoctions of the leaves healed raw, sore throats, calmed irritations of the stomach and intestines, and reduced fevers. It was also used for kidney and bladder problems. This tree was so valuable to those who explored and settled this great country that it must be named a patriotic herb. The birch is also a singularly beautiful tree and has been designated as the National Memorial Tree for Mothers, and one located in Arlington National Cemetery in Virginia has been named the National Mothers' Tree.

New Jersey Tea didn't become famous until after the Boston Tea Party, which occurred on the night of December 16, 1773. Also in December of that year, an English ship named the Greyhound sailed into Greenwich, New Jersey, and offloaded tea, which was stored in a sympathetic Tory, Sam Bowen's basement. Somehow the secret leaked out and the patriots responded on the night of December 22, 1773 when forty young American revolutionaries disguised as Indians stormed Bowen's cellar and burned the tea. The revolutionaries were placed on trial but no one would convict them because patriotic fervor was so high. So it was after the Boston and New Jersey Tea Parties that English tea was patriotically boycotted. The settlers followed the example of the Native Americans and started brewing tea with the dried leaves of a local scrub, called 'pong-pong' by the Indians and New Jersey Tea by the settlers. Although many herbs were brewed as a substitute for English tea, New Jersey tea became the best-known tea alternative of all Native American plants.

Most of our American Elm died, decimated by the fatal Dutch-elm disease, but at one time this stately tree filled our northeastern countryside. Early settlers in New England, after a long winter, found the leaves of the elm a quick source of nourishment, relieving hunger. What more appropriate than the tree under which George Washington officially took command of the Continental Army on July 3, 1775, was an elm.

The strong White Oak became renowned in American legend and history for its timber, which was used for constructing barrels, barns, bridges, buildings, and the decks and keels of ships. In Hartford, Connecticut, The Charter Oak became famous when in 1687 King James II of England tried to unit all the New England colonies under one government. Connecticut's Governor Andros tried to coerce dissidents to turn over their charter and nearly succeeded, but for a patriotic thief, who stole the charter from under their eyes and hid it in the oak. The Mercer Oak in Princeton, New Jersey, is the tree from which General Mercer, though mortally wounded, bravely directed his troops during the Revolutionary War and then died.

During the Revolutionary War feeding our soldiers was a challenge and many foods seasoned with herbs and spices were created or became popular because of it. Our origins showed themselves in a rich diversity of foods that have become symbols of our patriotic fight for freedom.

The Pennsylvania Dutch, renowned for their colonial cooking, invented Pepper Pot Soup to feed the Continental Army. New Jersey had become famous for a sauce made with wild cranberries, created for the whalers to prevent scurvy, helped save the Continental Army.

Gingerbread was hard and would keep for years and became a staple for American soldiers. At the onslaught of the Revolutionary War, the British Army exported our entire rice crop to England, leaving no seeds for future crops. Thomas Jefferson smuggled rice seed from Italy to allow South Carolina to produce the rice they loved so much.

Andrew Jackson, during the war of 1812, led Tennessee backwoodsmen and frontiersmen. They were so impressed with his stamina and courage that they dubbed him 'Old Hickory', after the strong hickory tree, which symbolizes glory in the language of herbs. Voters would show support for 'Old Hickory', during his 1828 election campaign, by erecting hickory posts on their property.

President Reagan signed a proclamation on November 20, 1986 making the Rose our National Floral Emblem. It's not surprising, considering our heritage, that England's national floral emblem is also the rose. Four states adopted the rose as their floral emblem: New York, Georgia, Iowa and North Dakota. The wild rose was engraved on the "silver service" presented to the battleship USS Iowa. Roses symbolize success, which embodies our country like no other in the world.

An so, we in this country have hewn our own history, legends and folklore using herbs to honoring our patriots, our independence, the bravery of our soldiers, and the remembrance of the sacrifices made making this great country what it is today. With nasturtiums we celebrate our patriotism and white carnations our democracy.

Celebrate America's Birthday

Let's Celebrate America's birthday with an old fashion everyone pitches in kind of party. You know the kind that emphasizes fuss free entertaining-leaving everyone free to enjoy the holiday to the fullest.

To get in the mood, decorate the party area with red, white and blue Christmas lights, streamers and balloons.

Here are some fun activities to round out your 4th of July celebration:

1. Have all guests share what they like about America and what they would change.

2. Let the kids parade to marching band music.

3. Have a patriotic sing-a-long. Sing America the Beautiful, It's A grand Old Flag, God Bless America and others.

4. Play volleyball, croquet, horseshoes, lawn darts, badminton, baseball, kickball etc.

5. Spread blankets on the floor and watch the video Independence Day while you eat.

Fourth of July Picnic

Fried Chicken

1 c flour
1/2 c fine dry breadcrumbs
1 t salt
1 t paprika
1/4 t pepper
3 lbs. chicken pieces
vegetable oil or shortening for frying

Combine flour, breadcrumbs, salt, pepper and paprika in a plastic bag. Add 2 or 3 pieces of chicken at a time and shake to coat. Place chicken pieces in a heavy skillet in 1/2" of hot oil. Turn with tongs to brown evenly, 15 to 20 minutes. When lightly browned, add 3 tablespoons of water; cover and cook over low heat 45 to 60 minutes or until tender. Uncover for the last 10 to 15 minutes of cooking to re-crisp the chicken. Serving Size: 4


Oven Fried Chicken

3/4 c buttermilk
3-lbs. skinless chicken breasts
3/4 c corn flake crumbs
2 t paprika
1/2 t ground black pepper
1/8 t cayenne pepper
1 t salt

Preheat the oven to 400 degrees. Coat a shallow metal baking or roasting pan with nonstick cooking spray. Set aside. Pour the buttermilk into a shallow bowl. Add the chicken, turning to coat. Refrigerate for at least 15 minutes, turning occasionally.

On a plate, combine the corn flake crumbs, paprika, salt, black pepper and red pepper. One at a time, dip each side of the chicken into the corn flake mixture, pressing firmly to coat. Stir the corn flake mixture occasionally with a fork to keep the seasonings evenly mixed. Place the chicken in the prepared pan.

Spray the chicken with the nonstick cooking spray. Bake, turning the pieces once, for 40 to 45 minutes or until the chicken is crisp, golden brown and the juices run clear when pricked with a sharp knife. Serving Size : 4

NOTES : Can use chicken legs or thighs or a combination.


Ham Surprise Sandwiches

2 eggs, hard-boiled
16 oz. ham -- shredded
16 oz. Swiss cheese -- grated
1 stalk celery -- finely chopped
mustard and mayonnaise -- to taste
2 pkgs Pillsbury Refrigerated Crescent Rolls

Mix the filling ingredients together. Take 2 crescent roll triangles and pinch together the front and back. Put the filling in the middle (not too much) and fold over, tucking in the ends. Place on an ungreased cookie sheet and bake at 350 degrees for 15-20 minutes. Delicious hot or cold.
Serving Size: 8


All American Potato Salad

2 1/2 lbs small boiling potatoes
3 T cider vinegar, or to taste
5 hard-boiled large eggs
1/8 c mayonnaise
2 T Dijon mustard
1/2 c chopped sweet onion
3 large celery ribs

Boil potatoes. In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and cool to warm. With a sharp knife peel warm potatoes and cut into 1/3-inch-thick slices. In a bowl immediately toss potatoes with vinegar. In a bowl mash yolks and stir in mayonnaise, mustard, and onion. Chop whites and celery and gently toss together with potatoes, mayonnaise mixture, and salt and pepper to taste. Serve potato salad chilled or at room temperature.
Serves: 6


Lite Potato Salad

6 medium potatoes
1 c fat-free mayonnaise
1 T white vinegar
1 T brown mustard
1/2 t salt
1/4 t ground black pepper
2 ribs celery -- chopped
1 small onion -- chopped
2 eggs, hard-boiled -- chopped
3 egg whites -- hard-boiled (discard the yokes)

Put the potatoes in a large saucepan and cover them with water. Bring to a boil over high heat. Reduce the heat to low. Simmer for 30-35 minutes, or until the potatoes can easily be pierced with a fork. Drain the potatoes and allow to cool until safe to handle. Peel the potatoes and cut them into 1-inch cubes.

In a large bowl, combine the mayonnaise, vinegar, mustard, salt and pepper. Stir to mix well. Add the potatoes, celery, onion, eggs and egg whites. Stir to mix well. Cover and refrigerate at least 4 hours to blend the flavors before serving.
Serving Size: 12


Sour Cream Potato Salad

3 c potatoes
2 eggs, hard-boiled -- chopped
1/2 c chopped celery
1 c sour cream
1/3 c sweet pickles -- chopped
2 t salt
1/3 c chopped onion
1/2 c pimiento -- chopped
1 T vinegar
1 T prepared mustard
1/2 t pepper

Cook potatoes and put in the refrigerator until cold. Cut into small pieces. Combine the potatoes with all the other ingredients and chill before serving.
Serving Size: 8


New England Coleslaw

1 c mayonnaise
1/2 c white wine vinegar
1 T Dijon mustard
2 t sugar
1 T caraway seed
salt and pepper -- to taste
8 c cabbage -- finely sliced
1 c grated carrots
1 c onion -- finely sliced

Combine the mayonnaise, vinegar, mustard, sugar and caraway seeds. Season with salt and pepper.

Put the cabbage, carrots and onions in a large bowl. Add the dressing to the vegetables and mix well. Taste for seasoning. Cover and refrigerate 1-2 hours. The cabbage will become more tender the longer it marinates. Serving Size: 8

NOTES: Use a mixture of green and red cabbage.


Fat Free Coleslaw

1/4 c fat-free mayonnaise
2 T white wine vinegar
1 T sugar
2 t Dijon mustard
1/2 head cabbage -- shredded
1/8 t salt
1/2 small red onion -- finely chopped

In a large bowl, combine the mayonnaise, vinegar, sugar, mustard and salt. Stir to mix thoroughly.

Add the cabbage and onion. Stir to mix well. Cover tightly and refrigerate for at least 4 hours to blend the flavors before serving. Serving Size: 4


Broccoli and Cauliflower Salad

1/2 c mayonnaise
1/4 c oil
1/3 c sugar
3 T balsamic vinegar
1 small cauliflower, head
1 small broccoli -- head
1 red onion
1 c mozzarella cheese
1 c cheddar cheese
1 c bacon bits

Mix mayonnaise, oil, sugar and vinegar together and let stand for 1 hour. Cut up the cauliflower, broccoli, onion and cheeses. Mix together with the bacon bits. Pour the mayonnaise over the cut up vegetables.
Serving Size: 6


Fruit Salad

pineapple slices
orange slices
sliced bananas
grapes
honeydew melon balls
strawberries
blueberries
watermelon balls

Cut a seedless watermelon in half. Using a melon baller, scoop out the inside of one half of the watermelon. Fill the empty watermelon shell with the fruit.


LEMON HONEY DRESSING

1/3 c frozen lemonade or limeade concentrate -- undiluted and thawed
1/3 c honey
1/3 c salad oil
1 t celery seeds

Mix the ingredients for the Lemon Honey Dressing in a small bowl. Beat thoroughly. Makes 1 cup.

Pour the dressing over the fruit and mix gently. Chill.

NOTES : To prevent the banana slices from darkening, dip them in lemon juice. The amount of fruit and dressing depends on the size of the watermelon shell.


Strawberry Pretzel Salad

1 stick butter, melted
1 c pretzels, crushed
3 T sugar
1 c pecans, crushed
1-8 oz cream cheese, softened
1-8 oz non-dairy whipped topping
1 c powdered sugar
1-6 oz pkg strawberry gelatin
1-16 oz. pkg frozen strawberries
2 c hot water

Combine melted butter, pretzels, sugar, and pecans. Pat into bottom of 13x9x2-inch pan. Bake at 350 degrees for 10 minutes; cool. Beat together cream cheese, whipped topping, and powdered sugar. Spread on top of pretzel mixture. Refrigerate 30 minutes, or until completely chilled. Dissolve gelatin in boiling water. Add strawberries; stir until gelatin begins to thicken and cool. Poor over cream cheese mixture. Refrigerate, covered, until firm. Before serving, top with additional whipped topping, if desired. Serves: 12-15

Note: Prepare the night before or the day of serving so the pretzel layer will remain crisp. When not using nuts, use 2 cups of pretzels.


Skyrocket Ice Pops

red juice (red raspberry, cherry, cranberry)
red string licorice for fuse
blue juice (blue Kool Aid, Gatorade, blue raspberry) white
3 oz. paper cups
juice (lemonade, coconut juice drink)
Popsicle Sticks

Line up several 3 oz. paper cups on a baking sheet. Pour 2 tablespoons of red juice into each cup. Freeze 2-3 hours until firm slushy. Remove from freezer and poke a Popsicle stick into the center of each cup of juice. Add 2 tablespoons of white juice and freeze 2-3 hours. Remove from freezer. Top off with blue juice and freeze 1-2 hours until slushy. Remove from freezer and insert a 2 or 3-inch string of licorice into each Popsicle. Freeze until hard. Peel off paper cups to serve.


Low Fat Double Chocolate Fudge Brownies

1 1/2 c flour
1/2 c unsweetened cocoa powder
1 1/2 c sugar
1/8 t baking powder
1/3 c chocolate syrup
1/2 t salt
1/3 c light corn syrup
2/3 c plain nonfat yogurt
2 egg whites
1/4 c skim milk
2 t vanilla extract

ICING

2 c powdered sugar
1 1/2 T unsweetened cocoa powder
pinch of salt
1/4 c skim milk
butter flavored cooking spray
1 t vanilla extract

Preheat oven to 300 degrees. Spray a 13x9-inch pan with cooking spray and wipe with a paper towel to absorb the excess. Dust the pan with flour and shake out the excess. In a large bowl, combine flour, cocoa, sugar, baking powder and salt. To the dry mixture, add the chocolate syrup, corn syrup, yogurt, egg whites, skim milk and vanilla and mix well. Pour the batter into the pan evenly. Bake for 30 minutes. Cool for 10 minutes.

In a medium-sized bowl, mix together the powdered sugar, cocoa, salt, milk and vanilla. Spread the icing evenly over the warm brownies. Cool completely, then cut into squares. Serving Size: 15


Here's a neat idea for ice-cream: Slice a watermelon in half. Scoop out the flesh. (Serve it with a fruit salad). Fill the empty shell with raspberry sherbet and smooth it down. Stick chocolate chips in 2 rows along each side to resemble seeds. Freeze until serving time.


Fourth Of July Punch

In an ice cube tray, pour red fruit-flavored drinks (Kool-Aid) into some cubes and blue-colored fruit-flavored drinks into the remaining cubes. Freeze, then serve with seltzer or clear soda in a clear tumbler. As the cubes melt, they'll release colored swirls into the soda.

Desserts for the Fourth

FUN AMERICAN FLAG CAKE

1 c boiling water
margarine
1/2 c cold water
flour
1 c blueberries, washed
1 c miniature marshmallows
1 pint strawberries, washed and sliced
1 package (4-serving size) JELL-O brand gelatin, any red flavor
3 1/2 c (8-oz. container) Cool Whip brand whipped topping, thawed
1 package (2-layer size) white cake mix (plus ingredients from boxed mix)

Grease 13 x 9 pan with margarine and dust lightly with flour. Prepare, mix and bake cake mix according to package directions. Cool cake for 15 minutes. With large fork, make holes in cake about every 1/2 inch. Pour gelatin into mixing bowl. Add cup of boiling water and use scraper to mix thoroughly until gelatin is completely dissolved. Use measuring cup to pour gelatin over cake. (It will run down into holes, making sliced cake have red stripes.) Chill cake in refrigerator 3 to 4 hours. Cover a large baking sheet or cutting board (larger than the 9x13 pan) with aluminum foil. Put about one inch of warm water in kitchen sink. Take pan out of refrigerator and dip bottom (don't let water come up over sides) into water for about 10 seconds. Put large tray on top of cake, and invert. Frost sides and top with whipped topping. Arrange strawberries and marshmallows in alternating rows for stripes, leaving upper left for field of blueberries. Chill again until time to serve.


RED WHITE and BLUE TRIFLE DESSERT

2 packets of vanilla custard or pudding mix
1 Angel Food cake mix
2 lbs. mix of fresh strawberries (sliced), raspberries and blueberries
1/3 c sugar
1 1/2 c whipped cream topping
1/3 c sherry (optional)
additional fresh fruit for garnish

Prepare cake according to directions on package and let cool completely. Prepare custard or pudding mix according to package instructions and let cool completely. Mix fruit with sherry. If you don't want to use alcohol, use a little water or juice instead. You want the fruit to be sitting, but not swimming, in a bit of sweetened juice. To assemble...Cut the cakes into large chunks and cover the bottom of your dish with a layer of cake. Top with a layer of prepared fruit, then a layer of custard. Repeat the process until you are out of ingredients or the bowl is full. Top with whipped cream and garnish with fresh fruit. Chill until serving time and scoop out servings with a large spoon to get some of each ingredient. Yield: 10-12 Servings

TRIPLE THE FLAVOR

You can create your own favorite trifle by substituting any of these 3 main ingredients...

Low Fat: (yes) angel food cake, fat free pudding and low fat whipped topping
Black Forest Trifle: Chocolate Cake, Cherry Pie Filling and Custard
Tropical Fruit Trifle: Angel Food Cake, Mixed Pineapple, Mangos, Papayas, etc. and either Vanilla or Lemon Pudding, Sprinkle top with Toasted Coconut
Peaches & Cream Trifle: Angel Food Cake, Sliced Peaches with optional Peach Schnapps

Snacks for 4th of July Festivities

Firecracker Mix

1/4 c Worcestershire sauce
1 1/2 t salt
4 T margarine or butter, melted
2 T brown sugar
8 c popped corn
4 c corn cereal squares
3 c pretzel sticks
1/2 t cayenne pepper, optional

Mix together Worcestershire, margarine, brown sugar, salt and cayenne pepper. Place popped corn, corn cereal squares and pretzel sticks in 6-quart slow cooker. Pour Worcestershire sauce, softened margarine, brown sugar, salt and cayenne mixture over all and mix thoroughly. Cook on low for 2 to 3 hours. Remove lid for 1 more hour. Pour mixture onto wax paper and allow to cool. Store in storage bags or containers. The mix may be made up to one week in advance. Serves: 12-15


Stars and Stripes Munch Mix

1-14 oz bag potato chips
1-7 oz bag stick pretzels
1-3.25 oz can macadamia nuts
3 T butter
1 T peanut butter
2 t ground cinnamon
1 t sesame oil

Preheat oven at 350°F. In a large pan, mix potato chips, pretzels and macadamia nuts together. Over low heat, melt butter, sesame oil, peanut butter and cinnamon. Stir well. When completely mixed and melted, drizzle over potato chip mixture. Bake for 10 minutes.


Fourth of July "Popcorn Cookies"

3 c popped popcorn, unsalted
2 egg whites
1/4 c sugar
1 t vanilla
1/4 t cinnamon
1/3 c unsweetened shredded coconut

One cup at a time, blend popped popcorn in blender at low speed, until finely ground to about 1-1/2 cups. In medium bowl, beat egg whites on high speed. At a lower speed, add sugar gradually until egg whites are glossy and stiff. Beat in salt, vanilla and cinnamon. Gently fold in the ground popcorn and coconut. Place in rounded tablespoons onto greased cookie sheet. Bake at 325° for 10 to 12 minutes or until lightly browned. Makes 2 dozen cookies


Patriotic Chip Peanut Champs

2 sticks butter or margarine
1/4 c cola
2 eggs
1 1/2 c sugar
1/2 c brown sugar
2 t vanilla
1 t baking soda
3 c flour
2 c salted peanuts
11/2 c crushed potato chips

Preheat oven to 350°F. Combine first seven ingredients and cream well. Add flour gradually and beat well. Fold in potato chips and peanuts. Spoon a teaspoon size of batter onto cookie sheet. Bake 10-15 minutes or until lightly browned. Remove to wire rack to cool. Makes 6 dozen cookies

Fourth of July Crafts

July 4th Poop Poem

M&M's have red, white, and blue out for the holiday, take some and add to a baggie, then attach this cute poem:) These are fun to pass out at a party.

4th of July
It's the birthday of the Red White & Blue
I have a special gift for you!
With a flash and a Bang
and smoke that goes poof!
Here's your bag of
firecracker poop!

Summer Solstice is World Peace & Prayer Day

June 21 - Pray for peace and healing for the world, during Summer Solstice. Check for activities at Sacred Sites in your area. Click on title for more information.

Summer Picnic

Chicken w/Tangy Barbecue Sauce

1 1/2 c ketchup
1/4 c vinegar
1/4 c Worcestershire sauce
1 clove minced garlic
Dash cayenne pepper
1/2 t dry mustard
Fresh cracked black pepper to taste

In medium saucepan, whisk together all ingredients and bring just to boil. Reduce heat and simmer 20 minutes, stirring occasionally. Serve over grilled or baked chicken.


Easy Baked Beans

Simply use canned baked beans and add any of the following ingredients, chopped onion, chopped peppers, catsup, maple syrup or brown sugar, relish, mustard, chili peppers, crushed pineapple, cooked diced ham or cooked ground beef. Place beans and desired ingredients into crock-pot and slow cook for an hour or two.


Cole Slaw

Thinly slice or shred green and purple cabbage and two peeled carrots, and toss with bottled cole slaw dressing or make your own. Mix 1 cup mayonnaise, 1 cup vinegar, 1 teaspoon celery seed and 1 teaspoon black pepper until smooth and toss with cabbage mixture.


Spicy Potato Wedges

Slice scrubbed potatoes into wedges, spray with oil and sprinkle with cayenne pepper and bake for 30 minutes.



Mexican Corn

Dice green onions and one red pepper and add to frozen or canned corn and cook as directed.


Mini Corn Muffins

For a down home flavor, add some of the Mexican corn to muffin mix and bake.


Peanut Butter Blossom Cookies

Roll prepared cookie dough into 2-inch balls and coat with sugar. Place balls on cookie sheet and press with fork and bake. With 2-5 minutes baking time left, remove from oven. Firmly press one chocolate kiss into center of each cookie and return to oven for remainder.


Fresh Fruit Dip

1/2 c mayonnaise
1/2 c sour cream
1/3 c orange marmalade
1 T milk

In a small bowl, whisk the mayonnaise, sour cream, marmalade and milk. Refrigerate until serving. Serve with fruit. Especially good with fresh strawberries and green grapes. Yield 1-1/3 cups.

Wallet Cards for Dad

Trace a credit card shape onto a heavy piece of paper. Use recent photos of dad and the kids. They have to be small since this is credit card size. Cut the photos and arrange on the card. When you are satisfied with the arrangement, paste them on. Add a special touch - apply lipstick to your lips and kiss the corner or center of the card for a special kiss to Daddy. Laminate the card for durability.

Here is a good poem to add to the back of the card:

My Dad

My Dad is a person
who is loving and kind,
And often he knows
what I have on my mind.
He is someone who listens,
suggests, and defends.
My Dad is one
of my very best friends!
He's proud of my triumphs,
but when things go wrong,

My Dad can be patient
and helpful and strong.
In all that I do,
my Dad's love plays a part.
There's always a place for him
deep in my heart.
And each year that passes,
I'm even more glad,
more grateful and proud
just to call him my Dad!

HOMEMADE FATHER'S DAY GIFT BASKETS

Surprise Dad with some great gifts that you make yourself, right in your own kitchen. Start with a fun container, then stuff it with some favorite treats and small gifts. You could use a basket for the container or a unique container to better fit your Dad's personality. Some possibilities include:

a metal lunchbox
an insulated lunch bag
a small plastic cooler chest
a tool or tackle box
a picnic basket
a galvanized bucket or watering can
a new portable barbecue grill or hibachi
flower pots
an ice bucket
any variety of cooking pots, pans or bowls

Once you've decided on a container, fill it with some of Dad's favorite treats, or stick with a theme. For instance, if your Dad loves to barbecue, you might fill a galvanized bucket with some barbecue utensils, add a bag of mesquite wood chips and decorative jars and bottles of spice blends, meat rubs and home made mustards and vinegars.

Backyard Barbecue for Dad

Appetizer-Snack: Black Bean Salsa

1 c cooked black beans (canned is fine-drained and rinsed)
1 1/2 c diced tomatoes
3/4 c coarsely chopped fresh cilantro
3 T red wine vinegar
1 jalapeno pepper, stem and seeds removed, finely minced
Dash hot pepper sauce
Salt and freshly ground pepper

In a medium size bowl, combine the tomato, black beans, cilantro, vinegar, jalapeno, hot pepper sauce, and salt and pepper to taste. Mix well. Set aside at room temperature for 30 minutes, stirring once or twice. Note: leave in the seeds and stem of the pepper if you want to make it hotter or add more pepper sauce!

Mexican Grilled Steak

20 oz. top sirloin steak
2 T vegetable oil
1/2 t dried leaf oregano, crushed
1/2 t salt
1/4 c orange juice
1/4 t coarsely ground pepper
1 T lime juice
2 t cider vinegar
2 orange slices, 1/2 inch thick

Place steak in a shallow glass-baking dish. Rub with oil on each side. Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice, and vinegar over the steak. Cover and refrigerate overnight or several hours, turning occasionally. To cook meat, preheat charcoal or gas grill. Drain meat, reserving marinade. Place steak on grill. Top with orange slices. Occasionally spoon the marinade over steaks as they cook. Grill 3-4 minutes on each side, or until done as you desire. Remove orange slices to turn steak. Replace orange slices on top of steak. Slice thinly and serve. Note: You can also serve this with fresh flour tortillas to wrap around pieces.

Country Style Ribs

4 lbs. country style ribs
BBQ Sauce-Dad's favorite
salt and pepper to season
1 c vinegar
1 c water
1 T chili powder
1 t garlic powder

Combine the vinegar, water and spices in a shaker bottle or a bowl (use brush to baste). Cut ribs into 1 rib portions. Place a large piece of foil over the coals to catch drippings. Place ribs on grill about 6 inches above coals, or gas grill unit. Season with salt and pepper. Close hood and cook for 10 minutes. Sprinkle the ribs, turn them, and sprinkle or baste the other side. Repeat this every 10 minutes; closing the hood between basting. Cook a total of 50 minutes, then brush on the bottled sauce the last 15 minutes or until the ribs are done. Makes 8 servings.

Sweet Cole Slaw

1 large head green cabbage, shredded
2 medium carrots, shredded
1 medium red pepper, finely chopped
1 1/2 c mayonnaise
3 T sugar
1 T vinegar
Optional: one handful of chopped chives or green onions

In a large bowl, toss together the cabbage, carrots and red pepper. In another bowl, mix salad dressing, or mayonnaise, sugar and vinegar. Spoon the dressing over the cabbage mixture. Store, covered, in the refrigerator. Add chives or onions just before serving.
Makes 8 cups.

Homemade Cornbread

3 c cornmeal
1 c flour
6 T sugar
2 T baking powder
1 t salt
1 c milk
1 c plain yogurt
1/4 c melted butter
4 eggs, slightly beaten
1/4 c oil
2 c creamed corn

Preheat oven to 400 degrees. Butter a 9x13 baking pan. Combine cornmeal, flour, sugar, baking powder and salt in mixing bowl. Combine the milk, yogurt, melted butter, oil and eggs in another bowl. Add to the cornmeal mixture. Stir until just combined. Stir in creamed corn. Pour batter into the greased pan. Bake for 45 minutes or until toothpick comes out clean. Cool on rack. Note: You can make this the day before, and store covered.

Grilled Potatoes

1 potato per person, red or white
onion and/or garlic powder
bacon
butter
foil

Wash potatoes and tear off enough foil to wrap each potato individually. Slit each potato with a cross and wrap bacon around each potato. Sprinkle onion powder on the foil with a little butter. Roll each potato up in foil place on grill. Turn over after first 30 minutes. Then add your meat to the grill. Potatoes should be done when the meat is. Note: I also microwave the potatoes for 2-3 minutes in the microwave after making the cross, then proceed as directed. This works when you don't have as much time or are cooking meat that doesn't take long.

Corn on the Cob

Allow 2 ears per person. Choose fresh green husked corn without blemishes. Put on a large pot of water to boil. Husk the corn and remove silk. Place in pan so it is just covered with water. Cook 3-5 minutes. You can also start with cold water and cook until water reaches boiling, then remove corn. Serve with butter, salt and pepper. For a special treat mix a stick of butter with a tablespoon of finely chopped chives the night before, so the flavors have time to develop.

Or

Grill corn as follows
Trim corn, but do not remove husks. Rinse in cold water. Grill over hot coals 15 Minutes or until husks are lightly browned, turning often. Remove husks; with clean towel, pull off any remaining silks.

Brush with Herb butter: 1/2 softened margarine; 1 T chopped parsley, 1 T chopped fresh dill. Blend butter with seasonings in a small bowl at medium speed until light and fluffy. Let stand 1 hour to blend flavors. Yields 1/2 cup. Note: Substitute 1 t marjoram leaves, crushed and 1/2 t summer savory leaves, crushed for parsley and dill.

Marinated Fresh Vegetables

3/4 c safflower oil
1/2 c any flavored vinegar
2 T lemon juice
3 T finely chopped sweet onion
1 t dried tarragon
1 t salt
1/2 T granulated sugar
3 -4 c cut-up fresh vegetables, such as carrots, onion rings, zucchini, cherry tomatoes, pea pods, celery slices, broccoli and cauliflower.

In a bowl, whisk all ingredients except vegetables. Pour marinade over fresh vegetables in a flat, shallow container. Cover and marinate for at least 3 hours or overnight. Drain and serve. Serves 4-6

Crumb Apple Pie

Crust:

1 c flour
1/2 t salt
1/3 cup solid vegetable shortening
1/4 c ice water

Filling:

7 medium Golden Delicious apples
1/2 c granulated sugar
1 t cinnamon
1/4 t nutmeg
1/4 t salt

Topping:

3/4 c packed dark brown sugar
3/4 c flour
1/3 c chilled butter, cut into pieces
1 t cinnamon

Place rack on lowest position. Preheat oven to 400 degrees. To prepare crust; in a medium bowl mix together flour and salt. Using a pastry blender or 2 knives cut shortening into flour mixture until course crumbs form. Add water 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang; pinch a decorative edge.

To prepare filling; peel, core and very thinly slice the apples. Mix together with other filling ingredients. Spoon into crust.

For topping, in a small bowl, mix together brown sugar, flour and cinnamon. Cut butter into mixture until course crumbs form. Sprinkle apple filling evenly with topping.

Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is over browning, cover loosely with foil. Cool on a wire rack. 8 servings.

A HEARTY BREAKFAST MENU FOR DAD

Italian Sausage, Eggs and Potatoes

1 lb. sweet or hot Italian sausage
1 sweet onion, diced
4 potatoes, diced small
10 eggs

Sauté the Italian sausage until crumbly, add onions and continue cooking. Meanwhile place the diced potatoes in a casserole or bowl and microwave for 5 minutes. Add to sausage (drain fat) and continue cooking until tender. Scramble the eggs and add to sausage mixture. Continue cooking like an omelet-do not stir. Cook until firm. Place on platter and cut into pieces. Optional: You can sprinkle with Parmesan cheese. Also sauté mushrooms in butter with a sprinkling a garlic powder as a nice addition.

Oven Omelet

1/2 of a 10 oz pkg of frozen spinach
1/4 c margarine
1 1/2 dozen eggs
1/4 c chopped green onions
1 c sour cream
1 c milk
1 c shredded Colby Jack Cheese
2 t salt

Heat oven to 325 degrees. Heat margarine in 13x9x2 baking dish in oven until melted, and swirl around to coat dish. Thaw spinach and wring dry in a clean towel. Beat eggs, sour cream, milk and salt until blended. Add onions and spinach. Pour into baking dish. Bake for 25 minutes. Take out and sprinkle with the cheese, then return to oven for 10 minutes or until eggs are set and the cheese is melted. Garnish with chopped chives. Serves 8-10.

Dijon Ham Muffins

1 2/3 c all purpose flour
1/3 c cornmeal
1/4 c sugar
2 t baking powder
2 t ground mustard
1/2 t salt
1/2 t baking soda
2 eggs
1 c buttermilk
1/3 c vegetable oil
3 T Dijon mustard
1 c finely chopped fully cooked ham

In a bowl, combine the first seven ingredients. Combine the eggs, buttermilk, oil, and mustard; stir into dry items until just moistened. Fold in the ham. Fill greased muffin cups three-fourths full. Bake at 375º for 20-25 min. or until muffins test done. Cool five minutes before removing from pans to wire racks. Makes 14 muffins

Cinnamon Scones

2 c flour
2 t baking powder
1/2 t baking soda
1/4 t salt
1/2 c cold butter
1 egg, separated
3 T honey
1/3 c buttermilk
1 t water
2 T sugar
1/4 t ground cinnamon

Preheat oven to 400 degrees. In a large bowl, stir together flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. In small bowl, beat egg yolk with honey and buttermilk until blended; add to flour mixture, blending until the mixture clings together. Do not over mix! With floured hands, lightly shape dough into flattened ball. Roll out on floured surface into a circle 1/2-inch thick. Using floured serrated knife, cut into 8 to 12 wedges. Place on greased baking sheet or an ungreased baking stone. In a small bowl, lightly beat egg white with water. In another bowl, blend sugar and cinnamon. Brush scones lightly with egg white, then sprinkle with cinnamon sugar. Bake until golden (10 to 12 minutes). Serve warm. Makes 12 scones.

Baked Apples

6 cooking apples, unpeeled, cut in half and cored
1/4 c sugar
1/2 t ground cinnamon
3/4 c sugar
3/4 cup water
2 1/2 T cornstarch

Place apple halves in a 9x13" baking dish and sprinkle with the 1/4-cup sugar and cinnamon. Combine the 3/4-cup sugar, water, and cornstarch. Pour over apples. Bake at 300 degrees for 40 - 50 minutes; basting with sauce from time to time. Serve either warm or cold with cream if desired. Serves 6.

Orange Spiced Tea

2 tea bags
2 c of boiling water
3/4 c orange juice
1/4 c lemon juice
sugar or honey to taste a dash of cinnamon
a dash of ground cloves

Add the tea bags to the boiling water and steep for a few minutes. Take the tea bags out and add the remaining ingredients. Simmer for a few minutes and serve.

Decorating Ideas for Father's Day

Buy paper plates, napkins and cups in a theme for Dad, but instead of using a Father's Day design choose something fun such as race cars, ocean animals or whatever the family thinks he would enjoy. Let Dad be a kid for the day too!

Buy flowers for Dad! Bouquets can be picked up inexpensively at most grocery stores. Men like flowers too!

Way to Dad's Heart

I think it is safe to say that one of the ways to a Dad's heart really is through his stomach. The best memories are created not by fretting over perfection, but by the laughter and love that is present as family members join together to make Dad's day a special celebration.

THE HISTORY OF FATHER'S DAY

The celebration of Dad's special day can most likely be credited to Mrs. John B. Dodd, of Washington State, who first suggested the idea of the holiday in 1909.

Mrs. Dodd's father, civil war veteran William Smart, was widowed when his wife died in childbirth with their sixth child. Despite the obvious hardships, Mr. Smart proceeded to raise the newborn along with his five other children, by himself.

It wasn't until Sonora Dodd became an adult that she realized the strength and selflessness her father had shown in raising his children as a single parent. The original date chosen for the holiday was June 5, Mr. Smart's birthday, however the celebration was postponed until June 19, the third Sunday in June, because there was not enough time to prepare.

At about the same time in various towns and cities across America other people were beginning to celebrate a Father's Day. Some accounts credit Mrs. Charles Clayton of West Virginia, as the founder of Father's Day, although most histories give credit to Mrs. Dodd.

In early times, wearing flowers was a traditional way of celebrating Father's Day. Mrs. Dodd favored the red rose to honor a father still living, while a white flower honored a deceased dad. J.H. Berringer, who also held Father's Day celebrations in Washington State as early as 1912, chose a white lilac as the Father's Day Flower.

In 1924 President Calvin Coolidge supported the idea of a national Father's Day, but it never became official until 1966 when President Lyndon B. Johnson signed the presidential proclamation that set aside the 3rd Sunday of June as Father's Day.

June 14 is Flag Day

History of the Flag

Congress first authorized the United States Flag on June 14, 1777, the day we currently celebrate Flag Day in America. This date is also significant in that it qualifies our flag as the third oldest of the National Standards of the world, even older than Britain's Union Jack. First flown from Fort Stanwix, on the site of the present city of Rome, New York, on August 3, 1777, the flag had a tumultuous beginning, going through the Battle of Oriskany when it was only three days old on August 6, 1777.

The flag's original design called for a star and a stripe for each state, making thirteen of each, to correspond to the original thirteen colonies. In 1791, Vermont was admitted to the union, followed by Kentucky in 1792. The number of stars and stripes was accordingly raised to fifteen. As other states joined, it was clear something would have to be done about the ever-expanding flag. An act of Congress in 1818 reduced and restricted the number of stripes on the flag to thirteen. A star would be added for each new state.

The individual stars depicting the states represent the power of our Federal Constitution, which reserves to the States their individual sovereignty, except as to rights delegated by them to the Federal Government. George Washington said of the flag's symbolism, "We take the stars from Heaven, the red from our mother country, separating it by white stripes, thus showing that we have separated from her, and the white stripes shall go down to posterity representing Liberty".

All American BBQ Chicken

2 T olive oil
1 large onion, chopped
2-15 oz cans tomato sauce
1 c red wine vinegar
1/2 c light molasses
1/4 c Worcestershire sauce
1/3 c packed brown sugar
3/4 t cayenne pepper
2-3 1/2 lbs. chickens each cut into quarters, skin removed

In 10-inch skillet, heat olive oil over medium heat. Add onion and cook until tender, about 10 minutes. Stir in tomato sauce, vinegar, molasses, Worcestershire, brown sugar, and cayenne pepper; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 45 minutes or until sauce thickens slightly. If not using sauce right away, cover and refrigerate to use within 2 weeks. Reserve 1-1/2 cups sauce to serve with grilled chicken. Place chicken quarters on grill over medium heat; cook 20 to 25 minutes, turning chicken once. Generously brush chicken with some of the remaining barbecue sauce; cook 20 minutes longer, turning pieces often and brushing with sauce frequently until juices run clear when chicken is pierced with tip of knife. Serve with reserved sauce. Serves: 8

Frozen Fruit Salad

Any fruit in season can be used in this recipe.

15-oz can fruit cocktail
2 c water watermelon pulp
2 c fresh or frozen blueberries
1 c white seedless grapes
2 c strawberry pieces
1 T chopped, fresh lemon verbena
2 pears, peeled and diced
1/4 t ground cardamon
2 apples, peeled and diced

Combine all ingredients, mixing well. Spoon into fruit cups and place in freezer. Remove 30 minutes before serving. Serves: 8