Happy Birthday, U.S.A.!

It’s time once again to celebrate America’s birthday, and whether some people like to think so or not, we’re still “One nation under God.” Since claiming our independence from Britain on July 4, 1776, thousands have been leaving their native homelands headed to the “land of the free and the home of the brave,” so they too can realize the American Dream. Many of us who were blessed to be born on American soil so often take for granted our heritage as well as our freedom. It is my hope that during this special time of celebration that each of us will reflect upon our good fortune to be called a native of this great nation and to think about the sacrifices that have been made for our freedom.

Each year on July 4th, Americans celebrate that freedom and independence with barbecues, picnics, and family gatherings. I hope the ideas found in this week’s column will help with your celebration as we prepare to pay tribute to our country.

First of all, let’s have a little fun with a bit of trivia and see if you remember anything from your history class!

· Q: What do the colors of the United States Flag represent?
· A: Red stands for courage, white for truth and blue for justice
· Q: How many stripes are there on the United States Flag?
· A: 13
· Q: Why 13?
· A: Each stripe represents one of the 13 original states
· Q: How many stars are there on the flag?
· A: There are 50 stars, each representing one of the current states.

Now, on with the goodies!

 

Patriotic Wraps
½ cup sugar
2 teaspoons cinnamon
24 flour or wheat tortillas (8-inch)
6 cups low-fat cottage cheese
12 cups strawberries, stemmed and quartered
Blueberries for garnish
Mix together sugar and cinnamon.
On griddle or in sauté pan, heat 1 tortilla at a time.

Place ¼ cup cottage in center of tortilla, top with ½ cup strawberries. Sprinkle with 1 teaspoon sugar and cinnamon mixture.

Fold up bottom third of tortilla, then fold in both sides, leaving top open. Sprinkle a few blueberries on top. Repeat with remaining ingredients to make 24 wraps.

 

Pretzel Sparklers
Long rod pretzels
White chocolate, melted
Sprinkles (red, white and blue) or star cake decorations

Melt the white chocolate. Dip the pretzel rod halfway into the melted chocolate then sprinkle the sprinkles over the wet chocolate. Lay on waxed paper or place in a cup to dry.

 

Fourth of July Jell-o Salad
2 pkg. (3 oz.) raspberry Jell-o
3 c. hot water
1 envelope Knox gelatin
1 c. sugar
1 c. milk
1 tsp. vanilla
1 (8 oz.) cream cheese, softened
½ cup cold water
½ cup pecans, chopped
6 oz. can blueberries (& juice)

Directions:
1st Layer: Dissolve 1 package raspberry Jell-o in 2 cups hot water in 9 x 13 inch pan (or a large Jell-o mold). Refrigerate until set.

2nd Layer: Heat 1 cup of milk and 2 cups of sugar. Just heat it, don’t boil it. Soften plain gelatin in ½ cup cold water. Add to heated milk. Stir in vanilla, cream cheese and nuts. Let cool and pour over 1st layer. (If you don’t let 2nd layer cool completely, it will melt the first layer. Put in refrigerator until set.) 3rd Layer: Dissolve 1 package Jell-o in 1 cup hot water and add blueberries with juice. Let cool and pour on 2nd layer. If you don’t let it cool first, it will melt the 2nd layer. Put in refrigerator until set.

 

Simple Red, White and Blue Fruit Salad
1 pint of fresh blueberries
1 pound of fresh red seedless grapes, strawberries or raspberries
1 (8 oz.) container of fat free sour cream
Sugar or other sweetener to taste.

Wash fruit and pat dry. Mix together. Fold in sour cream and add sweetener to taste. Chill and serve

 

 

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.