Let's Get Ready to Celebrate both Flag Day & Father's Day

History of Flag Day - It was on June 14 in 1777 that Congress decided to adopt the Stars and Stripes. 

During the American Revolution, the Continental Congress adopts a resolution stating that "the flag of the United States be thirteen alternate stripes red and white" and that "the Union be thirteen stars, white in a blue field, representing a new Constellation." The national flag, which became known as the "Stars and Stripes," was based on the "Grand Union" flag, a banner carried by the Continental Army in 1776 that also consisted of 13 red and white stripes. According to legend, Philadelphia seamstress Betsy Ross designed the new canton for the Stars and Stripes, which consisted of a circle of 13 stars and a blue background, at the request of General George Washington. Historians have been unable to conclusively prove or disprove this legend.

With the entrance of new states into the United States after independence, new stripes and stars were added to represent new additions to the Union. In 1818, however, Congress enacted a law stipulating that the 13 original stripes be restored and that only stars be added to represent new states.

On June 14, 1877, the first Flag Day observance was held on the 100th anniversary of the adoption of the Stars and Stripes. As instructed by Congress, the U.S. flag was flown from all public buildings across the country. In the years after the first Flag Day, several states continued to observe the anniversary, and in 1949 Congress officially designated June 14 as Flag Day, a national day of observance.

(Source: The History Channel website. Retrieved June 6, 2011 from:  http://www.history.com/this-day-in-history/congress-adopts-the-stars-and-stripes)



Don't forget Dad on June 19th!
Father's Day is on June 19th this year. Celebrate with a fun dinner for Dad (or the main man in your life) that he will really enjoy! The recipes that we've selected are from the "The Tequila Cook Book" by Lynn Nusom. Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.

BEEF, PEPPER & ONION KABOBS

• 1 lb. BONELESS BEEF SIRLOIN, cut into 1 inch cubes
• 2 WHITE ONIONS, cut into eighths
• 1 RED BELL PEPPER, cut into wedges
• 1 GREEN BELL PEPPER, cut into wedges
• 1 tsp. SESAME OIL
• 2 tsp. LIGHT SOY SAUCE
• ¼ cup TEQUILA
• 1 cup WATER
• 2 cloves GARLIC, cut in half

Thread the beef, onions, and bell pepper on skewers and place in a large plate or pan. Mix together oil, say sauce, tequila, garlic & water and pour over kabobs. Cover and marinate in the refrigerator for 2 hours turning at least twice.

Remove from the refrigerator and let stand until room temperature (about ½ hour). Grill over hot coals for 6 – 7 minutes or until beef is done to taste. Serve with rice or polenta and a green salad.  Serves 4.

MARGARITA PIE 

Crust:

• 1½ cups CHOCOLATE WAFER CRUMBS
• ¼ lb. BUTTER or MARGARINE
• ½ cup WALNUTS, ground

Melt the butter or margarine, mix with the chocolate wafer crumbs and ground walnuts and press into the bottom and sides of a 9-inch pie pan. 


Filling:

• ¼ cup LEMON JUICE
• ⅓ cup LIME JUICE
• 1 Tbsp. TRIPLE SEC
• 1 Tbsp. TEQUILA
• ½ tsp. SALT
• 1 can (14 oz.) CONDENSED MILK
• 1 tsp. grated LIME PEEL
• 1 container (8 oz.) WHIPPED TOPPING
• SWEETENED CHOCOLATED CURLS 

Beat lemon juice, lime juice, triple sec, tequila and salt into the condensed milk. Stir in lime peel, fold in whipped topping and spoon into prepared chocolate crust. Refrigerate for at least two hours before serving. Garnish with chocolate curls and serve.  Yield: 8 servings.