Red, White & Blue Cupcakes

*Memorial Day Weekend Collection- Makes 24 cupcakes-Prep Time: 35 min Start to Finish 1 hr 35 min 1 box supermoist white cake mix Vegetable Oil, water and egg whites called for on cake mix box 3/4 cup seedless red raspberry preserves 3 containers (12 oz each) whipped fluffy white frosting 1 tsp intense red gel food color 1/4 tsp royal blue gel food color Decorating Decors-red,white and blue stars or sprinkles coarse white sparkling sugar,if desired Heat oven to 350 degrees (325 F for dark or nonstick pans). Place red, white or blue paper baking cup in each of 24 regular size muffin cups. Make cake mix as directed on box for cupcakes, using water, oil and egg whites. Divide batter evenly among muffin cups. Add 1 1/2 tsps raspberry jam to each cup; cut through batter with toothpick for swirled effect. Bake 20 min or until toothpick inserted in center comes out clean. Cool 10 min; remove cupcakes from pans to cooling racks. Cool completely. Tint 1 container frosting with red food color; tint second container with blue food color. Leave third container white. Spoon each color of frosting into separate decorating bag fitted with large round tip. Pipe frosting as desired onto cupcakes. Sprinkle with stars and sparkling sugar.(Source: General Foods/ConAgra Foods)

MEMORIAL DAY WEEKEND BEGINS!!!!

*Launch into my summer recipes!!!

PORK SANDWICHES

*Spring Collection- A prize tested recipe :) 1 lb bulk pork sausage 1 lg onion, chopped (1 cup) 1 (14 1/2 oz.) can petite diced tomatoes 1/2 cup golden raisins 1/4 cup green olives 2 TB tomato paste 1 TB balsamic vinegar 1/2 tsp ground cumin 1/2 tsp dried oregano, crushed 1/8 tsp crushed red pepper (optional) 6 hoagie buns, split and toasted 1 cup shredded Moneterey Jack Cheese (4oz.) In a 12-inch skillet, cook sausage and onion until browned; drain. Stir in undrained tomatoes, raisins, olives, tomato paste, vinegar, cumin, oregano, and crushed red pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 10 min or until sauce is thickened. Serve sausage mixture on toasted buns. Top with cheese and serve open-faced.(Source: It's all about the food)

Orange, Avacado & Black Olive Salad

*Spring Collection-Dressing:1/3 cup buttermilk 2 TB olive oil 1 TB red wine  vinegar 1 TB honey mustard 1 tsp grated  orange peel salt & pepper to taste In a bowl,  whisk together all ingredients. Cover  and refrigerate.  Salad: 8 cup mixed salad greens including radicchio,watercress & arugula 2 cans mandarin orange slices, drained 1 avacado,peeled and cut into lengthwise slices 1/2 cup large black olives, sliced 1/2 small red onion, halved lengthwise and cut into thin strips 2 TB chopped fresh parsley Line a wide, shallow serving bowl with salad greens. Top with drained orange slices and avacado slices. Sprinkle with olives, onions and parsley. Drizzle with dressing just before serving. Makes 6 servings. (Source: It's all about the food)

BARBEQUE PORK

*Spring Collection- 3-4 lb pork tenderloin 1 cup soy sauce 1/2 cup brown sugar 3 TB plum sauce 2 cloves garlic, minced 1 tsp dry mustard powder Trim excess fat off of tenderloin and cut into manageable logs for appetizer slices. Mix all ingredients in large bowl. Put prepared pork logs into 2-3 food bags and marinade overnight, turning bags over several times. Bake at 250 degrees for about 2 hours. Tent with foil during the last 1/2 hour. Recipe Note: Slice in thin slices and garnish with sesame seeds and freshly prepared hot mustard. (Hot Chinese mustard is easily made the day before by mixing dry mustard powder with water. It gets hotter the longer it sits.) (Source: Marsha Chamberlain-It's all about the food)

HELPFUL HINT

*Professionally decorated cakes have a silky, molten look. To get that appearance,  frost your cake as usual, then use a hair dryer to blow-dry the surface until the frosting slightly melts.

CHOW MEIN

*Spring Collection- 2 TB oil 1/4 lb diced lean raw pork or 1/2 cup cooked shredded chicken 1/2 small onion, sliced 2 stalks celery, sliced thin 1 can bean sprouts,drained 1 small can sliced mushrooms, drained 2 TB bamboo shoots, sliced thin 2 oz Chinese padded green peas,optional 1/2 cup water 1 TB salt 1 tsp sugar dash of season salt 1 TB soy sauce 2 TB cornstarch 3 TB water 1 large can chow mein noodles 2 TB cut-up green onion 3 TB chopped toasted almonds Heat oil in large skillet. Add pork and cook over medium heat until lightly browned. Add onion; cook and stir until browned. Add remaining vegtables, 1/2 cup water,salt and sugar. Cover; bring to a boil over high heat. Stir well; replace cover and cook 2-3 min until vegtables are just tender-crisp. Remove cover, reduce heat. Add season salt and soy sauce. Make a paste of cornstarch and 3 TB water; add slowly, stirring constantly until gravy thickens. Spoon over crisp noodles; garnish with green onion and toasted almonds. YIELD: 5-6 servings. CHOP SUEY: Follow same recipe but omit chow mein noodles; serve over boiled rice.(Source: Dorothy Dean)