Memorial Day
Recipes
 

Memorial Day, a day of remembrance for the fallen men of the armed forces of the United States, is a holiday of which many cities claim to be the originator. After the Civil War, Decoration Day was established to honor the fallen servicemen by putting flowers on their graves, in 1868. By that time, Arlington National Cemetery held the remains of 20,000 Union and several hundred Confederate dead and the first large observance was held there.

Reportedly in Columbus, Mississippi, on April 25 of 1866, a group of women decorated the graves of Confederate soldiers that fell in the battle of Shiloh. Seeing the bare graves of the fallen Union soldiers they decorated their graves as well. As many as 25 cities in both the North and South claim to be the originators of Memorial Day, (called Decoration Day at that time).

After World War I the day was expanded to include all those who had died in all American wars. In 1966 President L.B. Johnson declared Waterloo, New York to be the "birthplace" of Memorial Day held on May 5, 1866. Business closed for the day and residents flew flags at half mast to honor the fallen soldiers and sailors who fought in the Civil War. Congress and supporters of Waterloo as the originator of Memorial Day felt other ceremonies in the country had been one time events, very informal or not community wide.

In 1971 Memorial Day was proclaimed a national holiday by an act of Congress and ceremonies are held throughout the nation with the Army and Navy also observing the day at their respective facilities. 

Families often observe this holiday with a family get together and barbeque. Here are some great recipes for the day.

Ingredients

4 potatoes, sliced
1 red onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons butter

Preheat a grill for indirect heat. Measure out 3 sheets of aluminum foil large enough for a single layer  vegetables, and layer one on top of the other. Place vegetables  in the center, season and dot with butter. Wrap into a flattened square, and seal the edges. Place aluminum wrapped package over medium heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

Marinate ingredients:
1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1 pinch cayenne pepper

2 (1/2 pound) beef rib eye steaks

Combine all marinade ingredients a medium bowl. Put your steaks in a shallow dish and pour the marinade over them. Gently rub the liquid into the meat, cover, and let marinate in the refrigerator for 24 to 48 hours. Preheat an outdoor grill for medium-high to high heat. Grill steaks for 7 to 8 minutes per side on a lightly oiled grate to desired doneness.

1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract
Assorted fruit slices of your choice

For crust preheat oven to 350 degrees F.  Cream together the butter and 3/4 cup sugar in a large bowl until smooth the mix the egg. Combine the flour, cream of tartar, baking soda and salt and fold into mixture. Press dough into an ungreased pizza pan. Bake in oven for 8 to 10 minutes until lightly browned. Cool. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust and arrange your sliced fruit on top of filling, and chill.