Time to get out the flag, the red, white and blue streamers and dishes and celebrate!


Watch the Sun RISE

Have a Barbeque

Go Fly a Kite

Visit a Memorial



Ride a Hot Air Balloon

Go to the Movies

Watch a Parade

Be the Parade!

Watch the Sun SET


If you are planning a barbeque with family and friends, here are a few recipes to whet your palate and get the celebration going:

Lunar Lemon Quencher

• 1 can of frozen BACARDI® Mixers Margarita mix
• 1/2 can of frozen BACARDI® Mixers Margarita mix
• 1/2 cup of BACARDI® Rum
• 6 ounces of Minute Maid Lemonade
• 5 cups of ice
• Lemon for garnish

Blend together BACARDI® Mixers Margarita mix, Minute Maid Lemonade and BACARDI® Rum. Add ice and blend for 45 to 60 seconds or until uniform. Garnish with lemon slices and a small paper flag. Serves five people.

(Source: Bacardi)

Mushroom-stuffed Pork Burgers

3/4 c Mushrooms; fresh, thinly sliced
1/4 c Green onion; thinly sliced
1 Garlic clove; minced
2 ts Butter
1 1/2 lb Pork; lean, ground
1 ts Dijon-style mustard
1 ts Worcestershire sauce
1/4 ts Salt
1/8 ts Black pepper; freshly ground

In skillet, saute mushrooms, onion and garlic in butter until tender, about 2 minutes; set aside.
Combine ground pork, mustard, Worcestershire sauce, salt and pepper; mix well. Shape into 12 patties; about 4 inches in diameter.

Spoon mushroom mixture onto center of 6 patties. Spread to within 1/2 inch of edge. Top with remaining 6 patties; seal edges. Place patties on grill about 6 inches over medium-hot coals.

Grill 10 to 15 minutes, turning once. Serve on buns.

Makes 6 servings.

Grilled Brown Sugar Sweet Potatoes Sticks

6 sweet potatoes
1 tbsp. butter
1/4 cup chopped pecans (or walnuts)
1/4 cup light brown sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp allspice
2 tbsp. cider vinegar

Prepare outdoor grill or stovetop grill pan.

Pierce potatoes with fork. Place potatoes on piece of paper toweling in microwave oven. Microwave 10 min. until partially cooked but still very firm. When potatoes are cool, cut each lengthwise into quarters.

In skillet melt butter. Add nuts, brown sugar, salt, pepper, allspice and vinegar, cook 2 minutes. Remove skillet from heat.

Brush the cut sides of the potatoes with brown sugar glaze, leaving walnuts in skillet.

Grill the potatoes, cut side down, uncovered, 5 minutes. Keep grilling and turning potatoes and brushing with glaze until potatoes are tender.

Transfer potatoes to platter. Spoon remaining glaze with nuts over potato wedges.

(source: Razzledazzle.com)

And my good friend Betty Lynch, Author of My Country Kitchen has a great recipe for  Pepper and Potato Salad here: http://mycountrykitchen.com/rachael-rays-pepper-and-potato-salad

And her Avocado Boats are yummy! Check that recipe out athttp://mycountrykitchen.com/avocado-boats

In honor of Memorial Day, I’d also like to share the following words (from the song Proud to be an American):

“I’m proud to be an American where at least I know I’m free, And I won’t forget the men (and women) who died who gave that right to me, And I gladly stand up next to you and defend her still today, ‘Cause there ain’t no doubt I love this land God Bless the U.S.A.” Lee Greenwood

Here’s a YouTube video tribute to America’s Soldiers: http://www.youtube.com/watch?v=8ZZf619DIpo

For those of you who served in ANY Armed Forces, I SALUTE YOU and thank you for giving your time to protect others. and for those of you who had family who served or gave their lives for a similar cause, I thank them from the bottom of my heart.

With love and deep appreciation,


Publisher & Editor-in-Chief, Have you read the latest issue of WE Magazine for Women yet?