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Cooking Corner

May 28, 2011
Bernice Volkens

May is a month for remembering. Traditionally graves of loved ones are adorned with flowers on "Decoration Day." Cemeteries are trimmed and pruned to look their finest for the visitors who come from miles away to pay tribute to their deceased ones. It has only been several years now that May 30, has been called Memorial Day. The government has made sure the holiday falls on a Monday so it conveniently is part of a three day weekend, however, we here in Reinbeck have not forgotten the significance of the day. A person just has to take a drive through Reinbeck's cemetery and see the Avenue of Flags and the many flowers brought by friends and relatives to realize we are proud of our heritage. This year Memorial Day falls on the traditional day of May 30th.

Memorial Day is a time to remember all the dead, but it is a special tribute to the hundreds of thousands who sacrificed their lives so we can enjoy our freedom. As we approach Memorial Day 2011, let us remember those who gave part or all their lives so we might remain a free nation. It really doesn't matter if the date of this holiday changes because the purpose remains the same and still is a very vital to most of us. Since we began as a nation more than a 40 million Americans have served in our Armed Forces and a million have died for their country, never to return to their loved ones.

Memorial Day is a good time for all of us to reflect on what this holiday is all about and to remember our fellow men that are still with us. The first holiday of the summer season is great to enjoy. Finally we are having nice weather. Usually it isn't too hot or buggy and eating outside is very enjoyable. Whether you have a picnic or stay home, make it simple. That is why I especially like this chicken recipe. This recipe can be prepared the day before and reheated or served cold.

PICNIC CHICKEN

2 cups mashed potato

flakes

2/3 cups grated Parmesan

cheese

2 tablespoon parsley

1 teaspoon onion powder

1/2 teaspoon garlic salt

1/4 teaspoon paprika

1/8 teaspoon pepper

3 chickens, cut up,

skinned, rinsed and

patted dry.

1 cup melted butter

Grease or line with foil 2 jelly roll pans or two 13 x 9 inch pans. Combine dry ingredients and mix well. Dip chicken pieces in melted butter. Roll in mixture to coat. Place in pans. Bake at 375 degrees for 60 minutes or until tender and golden brown. For even browning reverse pans half way through baking.

"Take Time to Remember."

 
 

 

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