COOK OF THE WEEK - MEMORIAL DAY RECIPES
Next Monday, May 27, is Memorial Day. Originally called Decoration Day it was conceived as a way to honor those who had given their all for their country. Although it is not certain where the tradition started, President Lyndon Johnson in 1966 declared Waterloo, N.Y., the official birthplace of Decoration or Memorial Day since this was the first state to officially recognize the holiday in 1873; although there is evidence that there were organized groups of women decorating graves before the end of the Civil War.
Memorial Day was officially proclaimed by General John Logan, national commander of the Grand Army of the Republic on May 5, 1868, and May 30, 1868, was the first date that flowers were placed on the graves of Union and Confederate soldiers at Arlington National Cemetery.
Although it was recognized by all the northern states by 1890, it wasn’t until after World War I when the holiday changed to honoring all Americans who died in any war, that the south acknowledged the day. In 1971, Memorial Day began being celebrated not on May 30, but on the fourth Monday of May and is now celebrated in almost every state.
Many communities in Iowa still remember Memorial Day with a special parade or service, but to help re-educate and remind Americans of the true meaning of Memorial Day the “National Moment of Remembrance” resolution was passed in December 2000, which asks that at 3 p.m. local time on the fourth Monday in May, all Americans “Voluntarily and informally observe in their own way a moment of remembrance and respect, pausing from whatever they are doing for a moment of silence or listening to ‘Taps.’” (usmemorialday.org)
So in the spirit of the day, here are some “Patriotic Recipes” to help you not only celebrate and enjoy the day, but also to remember the true meaning of “Memorial Day.”
Patriotic Picnic Club Recipe
Esther Lehman, Fayetteville, PA
1/2 cup mayonnaise
1 to 2 tablespoons chili sauce
1 tablespoon sweet pickle relish
9 slices bread, toasted
3 thin slices deli ham
3 slices Swiss cheese
3 thin slices deli turkey
6 thin slices tomato
3 lettuce leaves
In a bowl, combine mayonnaise, chili sauce and pickle relish. Spread 1 tablespoonful on each slice of bread. Top three slices of bread with a slice of ham and Swiss cheese. Top each with another slice of bread. Layer with turkey, tomato and lettuce. Top with remaining bread. Secure with toothpicks if necessary. Cut into quarters. Yield: 3-6 servings.
Patriotic Trifle Recipe
Sandra Brown, Independence, (tasteofhome.com)
3 ounce package berry blue
3 ounce package strawberry
2 cups boiling water
1 cup cold water
2 cups cold milk
(2) 3.4 ounce packages instant
vanilla pudding mix
8 ounce frozen whipped topping,
1 pint fresh blueberries
1 quart fresh strawberries,
1 prepared angel food cake (8 to
10 ounces), cut into 1-inch
In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.
Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.
Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately. Yield: 16-20 servings.
Red, White and Blue Fruit Salad
4 cups sliced strawberries
2 cups blueberries
2 bananas, sliced
1 tablespoon lemon juice
3 tablespoons sugar (more or
less depending on the
sweetness of your berries)
In a large bowl combine strawberries, blueberries, lemon juice, and sugar. Stir well.
Carefully add in bananas and stir gently so that bananas do not mash.
Serve and enjoy!
*Note: If you are making this ahead of time put everything together and refrigerate until ready to use. Then add bananas just before serving.
American Potato Salad
5 pounds red potatoes
2 cups mayonnaise
1 onion, diced
2 green onions, thinly sliced
1 small green bell pepper,
seeded and diced
3 stalks celery, thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper
Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, and mix well. Cover, and refrigerate for several hours or overnight.
Red, White and Blue Slaw Salad
12 slices bacon
6 cups shredded cabbage
1 cup Cole slaw dressing
1/2 cup blue cheese, crumbled
1 cup cherry tomatoes, halved
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large bowl, combine the bacon, cabbage and dressing. Mix well. Sprinkle with halved cherry tomatoes and blue cheese. Refrigerate and serve chilled.
Camp David Spaghetti with Italian Sausage
“I was shown this recipe by a Navy chef who served this to presidents at Camp David, MD. I have served it to my family many times, and it is certainly fit for a president. Best with a garden salad and crusty garlic bread.” — hungryguy
2 Italian sausage links, casings
1 pound lean ground beef
1 tablespoon olive oil
1 yellow onion, chopped
2 cloves garlic, chopped
16 ounce can whole peeled
tomatoes with juice
15 ounce can tomato sauce
1 teaspoon salt
1/4 teaspoon ground black
1 teaspoon dried basil
1/4 cup chopped fresh oregano
1 bay leaf
16 ounce package uncooked
1/2 cup grated Parmesan cheese
Slice the sausages lengthwise, leaving them attached along one side. Spread them out flat in a large skillet. Cook over medium heat for 15 minutes, turning once, until the sausages are browned and cooked through. Remove from skillet and set aside.
Place the ground beef, olive oil, onion, and garlic in the skillet, and cook and stir over medium heat for about 10 minutes, until the onion is translucent and the beef is browned and crumbly. Drain all but 2 tablespoons of fat. Stir in the tomatoes, tomato sauce, salt, pepper, basil, oregano, and bay leaf. Simmer uncovered over low heat for 1 hour, stirring occasionally, until the flavors have blended. Remove the bay leaf.
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, drop in the pasta, and cook for 8 to 10 minutes, stirring occasionally, until tender. Drain the pasta, and mix it into the sauce.
Place servings of hot pasta with sauce on oven-safe plates, place a cooked, opened sausage over each serving, and sprinkle with Parmesan cheese. Place plates in the preheated oven for 5 to 10 minutes, until the cheese has melted and begun to brown.
Red, White and Blue Burgers
Patty from Las Vegas, allrecipes.com
2 pounds ground beef sirloin
1 red onion, diced
1/2 (1 ounce) package dry ranch
salad dressing mix
4 ounces crumbled blue cheese
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Lightly mix together the ground sirloin, onion, ranch salad dressing mix, and blue cheese in a bowl. Form into 6 patties.
Grill the burgers for about 5 minutes per side on the prepared grill, until well done.
“These cookies are so good and so easy to make! They are a favorite of ours. The recipe came from the WWII era. They were made by my great-grandmother.” — p.d.miles
2 egg whites
1 cup brown sugar
2 cups finely chopped walnuts
Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
Beat the egg whites with an electric mixer until light and frothy; beat in sugar, about 1 tablespoon at a time, until incorporated. Continue beating until the mixture is thick and shiny, 1 to 2 more minutes. Lightly fold in the walnuts. Drop by heaping teaspoonful onto the prepared baking sheet.
Bake until dry to the touch, about 40 minutes. Cool thoroughly.
The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.