RED WHITE & BLUE CAKE

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INGREDIENTS:

You will need the cake ingredients, frosting ingredients,
two pints of strawberries de-stemmed and cut into halves,
and one pint of blueberries washed and drained on a paper
towell.

CAKE INGREDIENTS:
2 1/4 cups cake flour
1 1/2 cups white sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla extract
4 egg whites (1/2 cup)

DIRECTIONS:
Preheat oven to 350 degrees. Grease and flour a 9x13 baking
pan. In a large bowl, Measure flour, sugar, baking powder,
salt, shortening, 2/3 cup of milk and the vanilla into a
large mixing bowl. Beat 2 minutes on high speed, scraping
bowl occasionally. Add remaining milk and the egg whites;
beat 2 minutes high speed scraping bowl occasionally. Pour
batter into pan, Bake for 35 to 40 minutes until a toothpick
inserted into the cake comes out clean.

FROSTING INGREDIENTS:
1 cup white sugar
1/3 cup water
1 tablespoon light corn syrup
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla extract
confectioners' sugar, if required

DIRECTIONS:
Combine sugar, water, corn syrup, and salt in a saucepan;
stir until well blended. Boil slowly without stirring until
mixture will spin a long thread when a little is dropped
from a spoon (hold the spoon high above saucepan). In a
large bowl, beat egg whites with a mixer until they are
stiff, but still moist. Pour hot syrup slowly over egg
whites while beating. Continue until mixture is very
fluffy, and will hold its shape. Add vanilla, and beat
until blended. If icing does not seem stiff enough, beat
in 2 or 3 tablespoons confectioners sugar 1 tablespoon
at a time until stiff enough to hold its shape. Spread
on cake.

DECORATING:
Spread the icing generously over the completely cooled
cake. In the top left hand corner of the frosted cake,
arrange the blueberries into an outline of a rectangle
that is 5 inches wide and 4 inches tall. Press the berries
down into the frosting. Fill the blueberry outline in with
the remaining blueberries. The blueberries will look best
if placed in rows, the icing between them will resemble
stars. Place strawberry halves cut side down in rows going
across the cake horizontally. The bottom stripe of the flag
is red, so start the first row at the bottom. Be sure to
press the berries down into the frosting so the stripes
will not be raised above the fluffy frosting. Serve any
leftover berries with the sliced cake and ice cream.

Thanks to Lynn at Homeschooling with Heart for this great recipe.

INGREDIENTS:
3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
red, blue, green, and orange paste food coloring
dozen lollipop sticks

DIRECTIONS:
In a bowl cream butter, cream cheese and sugar until fluffy.
Add egg and vanilla; beat until smooth In a medium bowl
combine flour, baking powder and salt. Add dry ingredients
to the creamed mixture. Stir till soft dough forms. Divide
dough into fourths. Tint each with a different food color.
Wrap in plastic wrap and chill for 2 hours. Preheat oven to
350 degrees. Working with each color, shape dough into 3/4
inch balls. For each cookie place 1 pink, 1 green, 1 blue
and 1 orange ball together to make large rainbow colored
ball. Shape into a 12 inch long roll (like a snake); starting
at one end, coil roll to make a 3/4 inch round cookie.
Place cookies 3 inches apart on lightly greased baking sheet.
Carefully insert lollipop sticks into bottoms of cookie
4. Bake cookies for 8 minutes or until lightly browned. Cool
and store in an airtight container.

Thanks to Lynn with Homeschooling with Heart for this great recipe!

INGREDIENTS:
1 pkg tortellini - 8 oz
1 tomato - peeled
3-4 slices hard salami
3-4 fresh mushrooms
4-5 black Greek olives, pitted
1 slice of mild cheddar cheese--1/2" thick
1 slice of mozzarelli-- 1/2" thick
1 slice of provolone cheese--1/2" thick
use any small pieces of veggies that you would like.
1/4 cup extra virgin olive oil
1 small clove garlic, finely minced
1/4 tsp garlic salt
1/8 tsp fresh ground black pepper
2-3 tbsp cider vinegar
* 1 tsp hot red pepper flakes - (optional)

DIRECTIONS:
Peel and chop the tomato. Julienne the hard salami. Chop the
olives. Cube the cheese into 1/2" cubes. Clean and slice the
mushrooms. Cook the tortellini according to package directions.
Drain and rinse in cool water. Add the salad ingredients. In a
small deep bowl add the oil, garlic, garlic salt, black pepper,
vinegar and hot red pepper. Whisk until thoroughly mixed. Pour
over the salad and mix well. Refrigerate for a few hours to
blend flavors. Mix well again before serving. Garnish with fresh
tomato wedges or orange slices and parsley.

Thanks, Lynn, at Homeschooling with Heart for the recipe.

• 1 large onion, chopped
• 1/4 cup butter, cubed
• 4 to 5 pounds broiler/fryer chicken pieces
• 2 tablespoons paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/2 cups hot water
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 cup (8 ounces) sour cream

Directions:

• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• Dash pepper
• 1 cup milk
• 1/4 cup mayonnaise
• 1/2 teaspoon dill weed
• 1/4 teaspoon curry powder
• 6 bone-in chicken breast halves
• 1 tablespoon vegetable oil

Directions:

• 1-1/2 cups (12 ounces) plain yogurt
• 1/4 cup lemon juice
• 2 tablespoons chili powder
• 2 tablespoons paprika
• 2 tablespoons olive oil
• 1-1/2 teaspoons salt
• 1/2 to 1 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cinnamon
• 4 to 5 pounds bone-in chicken thighs and legs, skin removed

Directions:

• 6 ounces uncooked spiral pasta
• 1/4 cup reduced-sodium soy sauce
• 1/3 cup white wine vinegar or cider vinegar
• 2 tablespoons canola oil
• 2 tablespoons sugar
• 2 tablespoons sesame seeds, toasted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups chopped cooked chicken breast
• 2 cups torn fresh spinach
• 1/2 cup sliced green onions
• 1/4 cup minced fresh parsley

Directions:

• 1 jar (10 ounces) lemon curd
• 1/4 cup chicken broth
• 1/2 teaspoon soy sauce
• 1/4 teaspoon ground ginger
• 1 cup buttermilk
• 1 tablespoon grated lemon peel
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1-1/4 pounds boneless skinless chicken breasts, cut into strips
• Vegetable oil for frying

Directions:

• 1 medium green pepper, cut into 1-inch pieces
• 1 small onion, thinly sliced
• 1 tablespoon vegetable oil
• 1 can (20 ounces) unsweetened pineapple chunks
• 3 tablespoons white vinegar
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1/3 cup packed brown sugar
• 2 tablespoons cornstarch
• 1 package (12 ounces) frozen popcorn chicken

Directions:

• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons vegetable oil
• 2 celery ribs, chopped
• 4 green onions, thinly sliced
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped sweet yellow pepper
• 2 cups frozen green beans, thawed
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 can (14-1/2 ounces) chicken broth
• 1/4 cup water
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon lemon-pepper seasoning
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 2 cups uncooked instant rice

Directions:

• 6 boneless skinless chicken breast halves
• 1/2 cup packed brown sugar
• 1/4 cup cider vinegar
• 3 tablespoons each lemon juice and lime juice
• 3 tablespoons Dijon mustard
• 3/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 teaspoon salt

Directions:

• 1/2 cup chopped onion
• 1/2 cup diced celery
• 1 garlic clove, minced
• 1 tablespoon butter
• 1/2 cup salsa
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups shredded cooked chicken
• 6 hamburger buns, split and toasted

Directions:

• 3 bacon strips, diced
• 1 cup sliced fresh mushrooms
• 1/4 cup chopped onion
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup chopped imitation crabmeat
• 1 cup (4 ounces) shredded Swiss cheese
• 1/2 cup mayonnaise
• 1/3 cup grated Parmesan cheese
• 2 tablespoons butter, softened
• 6 English muffins, split
• Dash each cayenne pepper and paprika

Directions:

• 1 package (4.4 ounces) quick-cooking noodles and Alfredo sauce mix
• 1 package (8 ounces) imitation lobster or crabmeat
• 1/2 pound frozen cooked small shrimp, thawed

Directions:

• 1 tablespoon cornstarch
• 1 teaspoon ground ginger
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons sherry or chicken broth
• 1-1/2 pounds boneless skinless chicken breast, thinly sliced
• 1 teaspoon reduced-sodium chicken bouillon granules
• 1/2 cup hot water
• 6 ounces uncooked linguine
• 1/2 pound medium fresh mushrooms, sliced
• 1/4 pound fresh snow peas
• 1 large sweet red pepper, julienned
• 2 green onions, cut into 2-inch pieces
• 2 tablespoons canola oil, divided
• 2 teaspoons sesame oil

Directions: