Showing posts with label Flag Day. Show all posts
Showing posts with label Flag Day. Show all posts
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".
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
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
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
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