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 RecipeEsther Lehman, Fayetteville, PA(tasteofhome.com)1/2 cup mayonnaise1 to 2 tablespoons chili sauce1 tablespoon sweet pickle relish9 slices bread, toasted3 thin slices deli ham3 slices Swiss cheese3 thin slices deli turkey6 thin slices tomato3 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 RecipeSandra Brown, Independence, (tasteofhome.com)3 ounce package berry blue gelatin3 ounce package strawberry gelatin2 cups boiling water1 cup cold water2 cups cold milk(2) 3.4 ounce packages instant vanilla pudding mix8 ounce frozen whipped topping, thawed, divided1 pint fresh blueberries1 quart fresh strawberries, quartered1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes 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 Saladlynnskitchenadventures.com4 cups sliced strawberries2 cups blueberries2 bananas, sliced1 tablespoon lemon juice3 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 SaladJoslyn, allrecipes.com5 pounds red potatoes6 eggs2 cups mayonnaise1 onion, diced2 green onions, thinly sliced1 small green bell pepper, seeded and diced3 stalks celery, thinly sliced2 teaspoons salt1 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 SaladMarcy, allrecipes.com12 slices bacon6 cups shredded cabbage1 cup Cole slaw dressing1/2 cup blue cheese, crumbled1 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 Sausageallrecipes.com “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.” — hungryguy2 Italian sausage links, casings removed1 pound lean ground beef1 tablespoon olive oil1 yellow onion, chopped2 cloves garlic, chopped16 ounce can whole peeled tomatoes with juice15 ounce can tomato sauce1 teaspoon salt1/4 teaspoon ground black pepper1 teaspoon dried basil1/4 cup chopped fresh oregano1 bay leaf16 ounce package uncooked spaghetti1/2 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 BurgersPatty from Las Vegas, allrecipes.com2 pounds ground beef sirloin1 red onion, diced1/2 (1 ounce) package dry ranch salad dressing mix4 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.Soldiers’ Kissesallrecipes.com “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.miles2 egg whites1 cup brown sugar2 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.