Big Weekend Celebrates Graduations And Memorial Day

This is an exciting time for the High Country as area schools begin holding graduation ceremonies during the same weekend that the country as a whole celebrates Memorial Day. As you gather with family and friends this weekend, enjoy the day and hold close too your heart the significance that each occasion holds. I dedicate this week’s column to the memory of my husband’s uncle, Grady Norris, a decorated WW II veteran who was laid to rest on Sunday following a brief illness. Grady fast became a favorite person of mine, a unique character that will be greatly missed by many of us.

Diploma Wraps

(Sure to make the grade with grads and their guests!)

8 oz. cream cheese, softened
¼ cup seedless strawberry or raspberry jam
Flour tortilla

Whip together cream cheese and jam. Lightly spread the mixture on flour tortilla then roll up each wrap like a diploma; tie with a ribbon made of fruit roll-ups. Makes 4 to 6 sandwiches.

(From Family Fun)

 

Graduation Cap-cakes

1 cake mix of choice
1 can icing of choice (school colors!)
Graham crackers
Licorice strings
Food coloring

Bake cupcakes according to box directions. No cupcake liners needed, but grease and flour the muffin tins. Remove tins from oven and cool completely. Then remove from the tins. Turn each cake upside down on a foil-lined cookie sheet. Mix food coloring into icing for desirable school colors if needed. (Can start with white and gradually add enough food coloring for intended colors if not available on store shelf.) Gently spread icing on the cupcake sides and some on top. Frost the graham cracker and attach to top of cupcake. Cover entire “cap with icing. Tie licorice strings into tassels and use frosting to attach to the caps.

Honey Glazed Chicken

Glaze:
½ cup honey
Juice of 1 lime
Juice of 1 lemon
2 Tbsp. chopped fresh cilantro
1 green onion, sliced thin
1 Tbsp. soy sauce
1 tsp. minced seeded jalapeno or to taste
6 boneless skinless chicken breasts

Combine glaze ingredients. Place chicken in shallow pan. Pour ½ of the glaze over the chicken, reserving the remaining glaze for basting. Turn the chicken to thoroughly coat. Cover and refrigerate for 2 hours, turning the chicken after the first hour.

Remove chicken from the marinade. Grill over medium coals about 10-12 minutes, turning once and basting with the reserved marinade. Cook until chicken is white and opaque throughout.

Makes 6 servings.

Family Favorite Potato Salad

4 to 5 cups cubed potatoes, cooked and drained
½ cup chopped celery
½ cup chopped onion
3 hard-boiled eggs, chopped
2 Tbs. chopped sweet pickle
2 tsp. sweet pickle juice
2/3 cup mayonnaise
½ to 1 tsp. prepared mustard
½ tsp. salt
1/8 tsp. ground black pepper

Combine all ingredients in a bowl and stir gently to combine. Refrigerate until serving time. Serves 4 to 6. Double as needed.

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.