Patriotic Trifle

Patriotic Trifle published in Simple & Delicious July/August 2007, p15

Ingredients

• 1 package (3 ounces) berry blue gelatin
• 1 package (3 ounces) strawberry gelatin
• 2 cups boiling water
• 1 cup cold water
• 2 cups cold whole milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 1 pint fresh blueberries
• 1 quart fresh strawberries, quartered
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

Directions

• 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.

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Red, White and Blue Bunting

Patriotic Bunting for the 4th

Ignite your Fourth of July festivities with a fresh stars and stripes theme. We played out our patriotic style by updating traditional bunting with crisp polka-dot and stripe fabrics, then covered cushions in more stripes and checks to amplify the fun. Here’s how you can make your own bunting.

What you'll need: Fabrics in red, white, and blue. (For a bunting to fit a 72-inch wide window opening, you'll need 3-1/3 yards of fabric in each color.) Spring-loaded tension rod To make the bunting: 1.      Measure the width of the window or other opening where you plan to hang your bunting. This will be the total width for your bunting, and the drop will be half the width measurement. (Example: 72 inches wide divided by 2 = 36 inch drop.) To determine yardage, multiply the drop measurement by 3-1/4 + 2 extra inches to finish ends. Example:  36 x 3-1/4 = 117 + 2 = 119. So for this width, you will need 3-1/3 yards of fabric (119 divided by 36 = 3-1/3 yards).    2.      You will cut a total of 5 strips of fabric for bunting: two red, two white, and one blue. To determine the width of each strip of fabric, divide 5 into the drop measurement, add 1 inch to each white and blue strip of fabric for seam allowances, and add 1-1/2 inch to each of the two red outside strips for seam allowances and hem/finishing. (Example: 36-inch drop divided by 5 = 7-1/4 + 1 = 8-1/4 inch width strips for both white and blue fabrics.  36-inch drop divided by 5 = 7-1/4 + 1-1/2 = 8-3/4 inch width strips for red fabrics.) Cut out strips.   3.     Sew strips together in color sequence as per photo using 1/2-inch seam allowances. Clean finish or serge the seams. Narrow hem the bottom edge of one of the red strips.   4.       Mark the center of the top red strip of fabric and box-pleat toward center about 5 times to take up the fullness. Gather the pleated fabric at center, if needed, to take up more fullness, keeping piece smooth.    5.      Rod Pocket:  Cut a strip of red fabric to encase the spring tension rod, adding 1 inch for seam allowances. Encase raw ends of top of bunting/pleating into the rod pocket.     6.      Insert pressure rod into casing for hanging. *Option: Add grommets along casing for hanging.

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Tuesday Tip - Fly those Flags!

Today is Flag Day!

via Country Living

Flag Etiquette

Here are some tips to make sure your tribute is a respectful one: 

-Display the flag only between sunrise and sunset on buildings and stationary flagstaffs. The flag may be displayed for twenty-four hours if illuminated in darkness.
- Do not display the flag in inclement weather.
- Whether displaying the flag vertically or horizontally, make sure the canton of stars is visible on the upper left-hand side.
- Do not let the flag touch the ground.
- The flag should be hoisted briskly and lowered ceremoniously.
- Before flying a flag at half-staff, hoist to its peak for an instant before lowering it.
- When displayed against a wall with another flag, their staffs crossed, the American flag should be on the right of the other flag (on the viewer's left), with its staff on top of that of the other flag.
- When flags of states, cities, or localities are flown on the same halyard with the United States flag, the national flag should always be at the top. No other flag should be placed above, or if on the same level, to the flag's right.
- When flags of two or more nations are displayed, they should be flown from separate staffs of equal height. The flags should be of approximately equal size.
- When the flag is displayed from a staff projecting horizontally or at an angle, the canton should be placed at the peak of the staff.
- An unusable flag that is damaged and worn and can no longer be displayed should be destroyed in a dignified way by burning.
- When not on display, the flag should be respectfully folded into a triangle, symbolizing the tricorn hats worn by colonial soldiers in the Revolutionary War.

 

This porch displays red, white, and blue bunting (the fabric that flags are made from) that has been tacked to the eaves and tied with ribbon at the bottom. The trios of small flags are held up by aluminum brackets.

via Country Living

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Fresh Tomato Tart

Fresh Tomato Tart

Midwest Living August 2009
Recipe from  Geri Boesen

Ingredients:

• 1/2 of a 15-ounce folded refrigerated unbaked piecrust (1 crust)
• 1-1/2 cups shredded mozzarella cheese (6 ounces)
• 4 Roma or small regular tomatoes
• 3/4 cup loosely packed fresh basil leaves
• 4 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1/2 cup mayonnaise or salad dressing
• 1/8 teaspoon ground white pepper
• Fresh basil leaves (optional)

Directons:

1. Unfold the piecrust according to package directions. Line a 9-inch tart pan with pastry (it's easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry.

2. Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F.

3. Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust.

4. In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.

5. In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomato wedges.

6. Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves. Makes 8 appetizer or 4 main-dish servings.

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Retro Dad

 

Retro Father's Day Clip-Art Labels



 via Martha Stewart Living, June 2010

He'll go nuts for personalized pistachios -- or pickles or hot sauce. In fact, these retro labels make it a cinch to turn any of Dad's favorite foods into a custom gift for Father's Day.

How-To
1. Download designs. Print them onto plain or self-adhesive paper, enlarging or reducing the size as desired. 
2. Affix labels to cellophane bags filled with treats, jars of homemade goodies, or store-bought products. Use double-sided tape if your labels are on plain, not self-adhesive, paper.

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