SEASONS - A SOUTHERN STYLE FATHER'S DAY GATHERING

(Written by Sheila Gail Landgraf)

June 19th will be a time to get the whole family together for Father's Day 2016.  We are blessed in that we will be spending the weekend with our daughter who lives in another state and bringing our grandson back home with us for a week of fun activities.  That also means all of the other three kids will be seeing my husband all of the next week too!  Large families are so much fun, the activities never end.  

This year will be very different for me.  My Father has a new residence in heaven; so I will not be able to physically to be with him.  He is still such a part of who I am, so I know he will be with me in spirit.  I will be cherishing all of the special memories I have of celebrating with him in the past, and I will be appreciating all of the wonderful fathers of relatives and friends that are still with us on planet earth.  

There are lots of new and almost new Dad's in our family circle this year, so that happy thought counters the sadness of missing my own Dad.  

It will be a great year to focus on honoring my own husband's great job of being an awesome father to our grown children, and a good time for honoring two of my favorite Dad's; the fathers of my two and one-half grand children!  We are so proud of our grandchildren, and so very proud of their Dads!  What a blessing it has been for us to have them in our family.  Words cannot express how perfect it feels.

It is also a very significant day for my own husband, since he is looking around and realizing the positive proof of all of his hard work and efforts over the years in raising four of the most wonderful kids on earth.  I want him to have a very special day full of blessings.  No one could have ever imagined a better father than he has been to our children.  I marvel at how they have all turned into great adults that care about God's Kingdom and the world around them.  Most of the credit goes to the excellent guidance they have received from their father.  I am grateful, and I know they are!

One of my favorite Father's Day memories is from a Sunday afternoon when my Dad was still living, when we celebrated a Southern Style Father's Day.  Here are the notes I penned from that memory when it was happening several years back.  I'll warn you, there is NOTHING healthy about this meal; but hey, we are celebrating, right?

I think it might have been Father's Day 2011:

 If we get everyone together in one place, then we won't have to go to so many places and we will all enjoy each other's company together for a longer time, right?  The more the merrier!  

I've called the kids and the parents.  I left out my red, white and blue decorations after Memorial Day because my Dad is a veteran, and he enjoys our country's colors, not to mention the fact that I won't have to redecorate for Independence Day!  It was great to have these decorations around to celebrate Flag Day too.  Somehow summer events just seem to coordinate without even trying hard.  I like for the atmosphere at home to be a lot less formal and very laid-back for summer, and all of this works well together.  I like to pretend we live in a beach cottage even though we are actually several hours from the sea; and I try to take full advantage of any outdoor activities I can make happen in the summer.  

Now it is time to focus on Father's Day.  I think we will go Southern Style.....

My husband likes to drink his coffee from these Christmas mugs all year - I've quit trying to change that!

 I feel strongly that our fathers deserve a place of honor.  They should have their own special day in which to be treated like kings.  

I've included a few candid photos of our family's Father's.  You will notice from most of these pics that they all have one great trait in common; they like to have fun and they like to make family memories!  Many of these pics are not from Father's Day, but just from times that they were very busy BEING fathers.

This year I plan to express our sentiments to the Dads by having an "after-church -southern-style-luncheon."  

I think "southern style" will definitely suit the mood and style of our Dads this year.   I've found a few great tried and true old southern recipes and put together the menu.   You will notice that many of the recipes use buttermilk.  This is because my Dad LOVES buttermilk.  He loves it so much that our kids have always teased him about it.  One year for Christmas they wrapped up a quart of buttermilk and gave it to him for a present because they said "there is nothing you would like better than this quart of buttermilk!"  They had to keep his gift in the refrigerator for a few days!  We have laughed about that day a lot over the years, and that is why I always try to chose a few "buttermilk" recipes for Father's Day. 

SOUTHERN STYLE FATHERS DAY MENU

Appetizers:  Cheese Truffles with a Fresh Fruit and Vegetable Tray

Drinks:  Tea/Water, Wine for the ladies and Elephant Beer for the guys. - (one of my husband's favorite flavors of beer), Sweet Tea, Lemonade and Cold Ice Water

Salads:  Watermelon Surprise AND Old South Potato Salad

Bread:  Homemade Southern Style Buttermilk Biscuits with Gravy

Main Course:  Southern Fried Buttermilk Chicken

Side 1:  Carrot Souffle

Side 2:  Garden Fresh Baked Zucchini

Dessert: Strawberry Ice Box Cake AND Fig Cake With Buttermilk Glaze

CHEESE TRUFFLES

Apples, sliced

Pears, sliced

Grapes

1 cup bacon, cooked, cooled and crumbled

Pepper, to taste

1 teaspoon Worcestershire Sauce

4 teaspoons finely chopped onions

2 containers (4 oz.) Crumbled Gorgonzola Cheese

8 oz. Cream Cheese, softened

Combine cream cheese, crumbled Gorgonzola cheese, onion, Worcestershire sauce and pepper in a bowl and beat with a mixer until well blended.  Cover and chill for several hours.  Roll the cheese mixture into round balls.  Roll the round balls in the crumbled bacon.  Serve on a platter of apple and pear slices with grapes surrounding it all. 

WATERMELON SURPRISE

1 pkg. baby lettuce, washed

6 cups watermelon, cubed without the seeds

1 cup crumbled Gorgonzola cheese

3/4 cup chopped pecans

1/4 cup vegetable oil

1/4 cup rice wine vinegar

1/4 teaspoon pepper

1 teaspoon salt

1/4 cup pepper jelly

1 Tablespoon lime juice

2 Tablespoons grated onion

In a bowl whisk together the rice wine vinegar, pepper, salt, pepper jelly, lime juice and grated onion.  Slowly pour the vegetable oil into this mixture. Stir well.   Add the baby lettuce and cubed watermelon to the mix and saturate well.  Cover and keep refrigerated until time to serve.  Remove to a serving platter.  After arranging on the platter, sprinkle with toasted pecans and crumbled Gorgonzola cheese.  This is very tasty and makes a lovely and colorful presentation.

                                                                           SOUTHERN STYLE BISCUITS

1/4 cup shortening
2 cups self-rising flour
1 cup buttermilk
melted butter
Cut shortening into flour with a pastry blender or fork until crumbly.  Add buttermilk, stirring together until moistened.  Roll out dough 1/2 inch thick.  Cut with 2-inch round cutter.  Place on greased baking sheet.  Brush with melted butter.  Bake at 425 degrees for 14 minutes.  Serve with brown gravy if desired, as well as some homemade preserves.

SOUTHERN FRIED BUTTERMILK CHICKEN

(This takes 3 days if you do it right, and will feed about 10 people)

2-3 lb. fryers cut up into pieces

4 cups buttermilk

6 Tablespoons crushed garlic

6 Tablespoons onion flakes

1/3 cup parsley

1/3 cup thyme

1/3 cup tarragon

1 Teaspoon paprika

4 cups flour

1 Tablespoon pepper

6 cups vegetable shortening

Step 1 (first night) - Brine your chicken pieces in kosher salt and water overnight.

Step 2 (second night)- Soak the brinned chicken in mixture of buttermilk, garlic, onion flakes, parsley, thyme, tarragon and paprika overnight.

Step 3 (third night) - Drain chicken, leaving residue of spices on chicken.  Fill a paper sack full of the flour with a little pepper mixed in.  Put the chicken pieces in the large brown bag of flour and shake.  Let sit for five minutes then shake again.  Melt vegetable shortening into a large iron skillet.  Fry chicken until crispy and brown on both sides (about 20 minutes for each side).  Remove to a paper towel lined tray.  Cover tray, cool and refrigerate until next day. 

Step 4 - Wrap chicken in foil. Heat in the stove at 350 degrees for 40 minutes.  Remove, place in a decorative serving dish and serve while hot. 

CARROT SOUFFLE

2 pounds carrots, chopped

1/2 cup butter

1 cup sugar

3 large eggs

2 tablespoons all-purpose flour

1 teaspoon baking powder

ground cinnamon

Boil carrots in water until tender.  Drain.  Mash carrots and butter.  Add sugar and eggs.  Beat at medium speed with electric mixer 2 minutes.  Stir in flour and baking powder.  Pour into greased baking dish.  Sprinkle with cinnamon.  Bake, uncovered at 350 degrees for 1 hour .

OLD SOUTH POTATO SALAD

4 pounds potatoes (unpeeled)

8 ounces sour cream

1/4 cup mayonnaise

2 tablespoons mustard

Salt and Pepper to taste

1 bunch chopped green onions

1/2 cup parsley

3 bacon slices, cooked and crumbled

Boil potatoes in large pot over medium high heat until tender.  Drain.  Cool.  Cut potatoes into thin slices.  Combine sour cream, Mayonnaise,mustard, salt and pepper.  Layer in a clear baking dish, potatoes, sour cream mix, green onions and parsley, layer same again.  Cover and chill 1 hour.  Sprinkle with bacon before serving. 

                                                    
                                                        STRAWBERRY STACK CAKE

2 Small Crates of Fresh Strawberries (washed and sliced, except leave some pretty ones whole too)

3 1/2 cups Whipped Cream

1/2 cup Confectioners Sugar

1 teaspoon Vanilla

1 large box Graham Crackers

2 ounces Dark Chocolate (chopped fine)

Whip the whipping cream until it forms peaks.  Slowly mix in the confectioners sugar and vanilla.  Spread a thin layer of whipped cream in the bottom of a glass oblong baking dish.  Lay six whole graham crackers over this.  Spread a layer of strawberries over that.  Repeat this process until you have four layers of graham crackers.  Spread the last of  one-half of the whipped topping over the top layer and swirl with a spoon for decorative purposes.  You should have half of the whipped topping left over.  Heat it until bubbles form around the edges.  Remove from heat and drop in the chopped dark chocolate.  Stir together until chocolate is melted and well blended into a gouache.  Pour into a squeeze bottle and drizzle over cake.  Cover and refrigerate for six hours.  Garnish with fresh strawberries before serving. 

FIG CAKE WITH BUTTERMILK GLAZE

Ingredients For Cake:

2 cups all purpose flour

1-1/2 cups sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cloves

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

3 large eggs, lightly beaten

1 cup vegetable oil

1 cup buttermilk

1 teaspoon vanilla extract

1 cup chopped fresh figs

1 cup chopped pecans

Ingredients for Glaze:

1 cup sugar

1/2 cup butter or margarine

1/2 cup buttermilk

1 teaspoon light corn syrup

1 teaspoon vanilla extract

Mix together first 7 ingredients.  Fold in eggs, oil and buttermilk.  Stir in vanilla.  Fold in figs and pecans.  Pour into a greased 13 x 9 inch pan.  Bake at 325 degrees for 35 minutes.  While cake is baking make a glaze by boiling all of the above glaze ingredients in a small saucepan for 3 minutes.  Pour over cake. 

You can rest assured that there will be no need for entertainment.  With this many fathers in one room, there will be lots of stories to share!

 

Happy Father's Day Dads!!!!!!

SEASONS - SOON WE WILL BE THRIVING IN THE SUNSHINE OF SUMMERTIME

(Writing and photography by Sheila Gail Landgraf)

Here we are at June already!  June 20th brings us the first day of summer and we are almost there.  I hope you are dancing through your days and eagerly anticipating what God will bring with summertime.  

Here are a few of my own anticipations and thoughts;

Going through life is a lot like dancing, sometimes you stretch and leap high; sometimes you bend and bow low.  There are so many twists and turns along the way, and there is the constant necessity of having to be flexible.  Sometimes the music speeds up and sometimes it slows  down to a gentle lullaby.  Either way, it is still the music of life, in constant rhythm and step with who we are and where we are going.  Right now God is busy teaching us the rhythm and dances of Summer.  

How lovely they are!

How enchanting to be here.

How blessed a season!

  

Sometimes as we step onto the dance floor of summer, we are not quite sure how to begin.
The point is simply to start dancing.

Life throws out its rhythms and you just have to wake up keeping time. 

New notes and old notes and all types of music may form your dance.  Some of the steps may come from a prayer, a song, a memory, a conversation, a taste, a blessing, a hike, a photograph, a poem, but the steps keep coming every day and we all get our chance to step and twirl to the music of life,
Life in all it's splendor and beauty,

Especially in the sweet season of Summer. 
Oh how I love this season!

The colors that parade forth through the days of this season are amazing.  You feel sometimes like you stepped into a rich oil painting of vivid deep shades of green with bright splashes of yellow sunlight and oh those vivid bright blue sky colors, just waiting to be framed and hung in your memory.

Dancing through the seasons of life truly is an art form.  Right now we are so blessed to be  dancing the dance of Summer together, and what a lovely dance it is! 

There are many steps to this lovely dance called Summer.

 You are the loser if you don’t join in – so come step into summertime and all of its loveliness.

Flowers
Birds and Their Nests
The Kentucky Derby

Pentecost
Flag Day

Memorial Day
Father's Day
Independence Day

Family Gatherings
Beach Concerts

Tablescapes

Open Air Markets
Outdoor Concerts

Lush Gardens
Swimming Trips

Cool  Summer Recipes
Grilling Outside
Weddings
Graduations
Boat Rides
Baby Showers

New Books to Read In The Sun
Long Walks on the Beach
Sunrises and Sunsets
Lemonade in the Shade
Visiting local Parks
Summer Vacations
Grass Mowing
Summer Camping Trips

Summertime Poetry
Summer Reunions

Blackberry Picking
Fresh Produce
Picnics
Revivals

By the time I write of these topics, there will be so many more that I remember to put on the list.  Summer is so special!  

So let’s share it all while the season lasts.

Time is so short.
It comes and goes as quickly as a summer rain.

FOOD ART AND FAMILY TRADITIONS - MEMORIAL DAY PICNIC

(Written by Sheila Gail Landgraf)

Our season is about to change!  Summer is on the way! 

Right before summer arrives on Monday, May 30th we stop to observe Memorial Day.  

On this day we are remembering all the American soldiers that gave us the freedom to enjoy life in our country.   All the wars that our country commemorates on this day have brought change and transition to our nation, so it is fitting that this day also brings change and transition to the time and seasons of our lives here on earth.  We remember this as we move from Spring toward Summer. 

Spring has been so lovely this year that I hate to tell it goodbye, but I'm sure summer is going to be just as wonderful. There are so many things I love about Summer! I don't know where to start.....maybe a Memorial Day picnic is a good place to begin? 

I hope you and your family have covered the bases this year and taken some time to remember the soldiers in a specific way.  A Memorial Day trip I will always remember is one that my family and I took to the Berman Museum in Anniston, Alabama.  That is a great place to go if you want to bone up on your American and World History.  They have an amazing collection of the items from every war ever fought on American soil and foreign soil.  The trip is a great history lesson.

 After that trip,we were educated and totally prepared to have a little gathering to celebrate the fact that we do still live in a free country.  In all of these thoughts about the cost of freedom the emphasis hangs on the fact that we must be the heroes now.  All of us in our daily lives must do our part to carry on the victory that those who have gone before us have given.  It is a group effort that requires the motivations of every citizen of the country.  We all have to do our part to keep this country free.  We are living in a crucial time for America as well as the whole earth.  Recovery starts by remembering what has happened in the past and keeping a deep respect and appreciation for our history.  Perhaps a little patriotic celebration in the homes across the land will light that one little candle needed to instill a ripple effect of pride in our nation.

Of course we cannot gather without food!  
So here is our menu:

MEMORIAL DAY PICNIC MENU

Cool Red White and Blue Cocktails

Red White and Blue Flag Fruit Kabob Platter

The Ultimate Memorial Day Open Faced Short Rib Sandwich

Memorial Day Potato Salad

White Chocolate Mini Cheesecakes with Blueberry Topping

The recipes are below, but first let's decorate our table!  I'm using the table on my back deck this year, so we can enjoy the beautiful summer day, but I'm also setting the dinning room table and the kitchen table for those who cannot tolerate the heat.  This gathering is a lot about the older generation communicating the past to the younger generations.  I want them all to be as comfortable as possible, so that they linger over the stories and soak them in to repeat to their own children in the future.

 I want to be very patriotic this year, so every thing is red, white and blue, not very original, but quite a cheerful setting.  

This will really throw our guest off, because I'm usually a modern-contemporary type decorator, but this occasion calls for some old fashion celebrating and I want the house to match the mood, nostalgic, old fashioned, traditional and colorful.    

I'm putting two deep red candle sticks at the center ends of the table.  I'm placing a patriotic basket container between them, and sticking  lots of little flags inside the basket.  The room is full of vivid colors!   

I'm mixing my flag patterned dishes with my solid blue plates and my solid red bowls, creating another mixture of cheerful red, white and blue.  This creates a casual, laid back summer kind of style that will suit the mood for the day.  

It is all about lingering and resting and listening to others talk.    I'm going to pick up some ferns for the deck and the hearth, because I think the greenery in the background adds a lot to all the red, white and blue.   Of course I want to incorporate my blue and white starred napkins into this whole tablescape.  I found an old red white and blue picnic basket.  Lovely! 

I hope you enjoy these recipes.  They were a lot of fun to find and try at our table, and they just seem to fit the whole occassion nicely. 

RED, WHITE AND BLUE COCKTAIL

1/2 cup crushed ice

1/2 oz Wild Hibiscus Flowers and Syrup (can be ordered on line from Amazon)

1/4 oz Fresh Lemon Juice

2 oz Hpnotiq Liqueur (A Refreshing Blend of Natural Exotic Fruit Juices, Premium Vodka and a Touch of Cognac)

2 oz Dry Sparkling Wine or Champagne

Mixing Instructions:

Separate the Flowers from the Wild Hibiscus Syrup. Place 1 Wild Hibiscus Flower standing upright at the bottom of the champagne flute.

Mix Lemon Juice and Hibiscus Syrup together. Pour the Hibiscus Syrup and Lemon juice mixture over the flower. Add crushed ice on top of the Wild Hibiscus Flower and Syrup. Slowly pour in Hpnotiq Liqueur over the ice. Slowly top with Dry Sparkling Wine or Champagne.

How it looks is Red on the bottom, layer of Blue in the middle and the crushed ice floats to the top with the champagne giving the illusion of white.

To make this cocktail in batches make sure to separate the flowers from the syrup.   Each one liter Jar of Wild Hibiscus Flowers contains approximately 25 oz. of syrup, which will make 50 cocktails. To pre-mix the Hibiscus Syrup/Lemon Juice add 12.5 oz Lemon Juice to every 25 oz. of Syrup.

RED WHITE AND BLUE FRUIT KABOB PLATTER

Grab a bowl of freshly washed blueberries, thinly sliced strawberries, and button sliced bananas.  Dip the sliced fruit in lemon juice to maintain freshness and pure colors.  Lay kabob skewers horizontally on to a square platter.  Make a flag pattern with the fruit, using the blueberreis for the blue starry part of the flag, the strawberries for the red stripes and the bananas for the white stripes.  Clever and eye catching, but so easy and tasty. 

For the main course I selected The Ultimate Memorial Day Short Rib Open Faced Sandwich.  This is not just a sandwich – it is “quite a sandwich indeed.”  Your going to love it.  It takes a little planning ahead and a little time to prepare, but the results are SO worth the trouble.  Your guest will remember it forever.  

I originally began making this sandwich from a recipe in The Southern Living 2008 Annual Recipes Cookbook.  I’ve changed the recipe over time to suit my own needs by adding a few twists, and have accommodated it to my own style of cooking for Memorial Day.  My recipe should make it easy for you to prepare for 8 people.  If you want more, just add more ingredients. 

THE ULTIMATE MEMORIAL DAY SHORT RIB OPEN FACED SANDWICH

Ingredients for Cooking Ribs:

12 lbs. short ribs

1 tsp. Kosher salt

1 tsp. Ground Pepper

12 tsp. crushed garlic cloves

4 Carrots, chopped very small

4 Celery ribs, chopped very small

2 Onions, chopped very small

2 14.5-oz cans Italian Style Chopped Tomatoes

4 cups dry red wine

2 cups chicken broth

1 tsp. Rosemary

1 tsp. Thyme

1 tsp. Oregano

Make the ribs first.  Preheat your oven to 350 degrees.  While you are waiting, gather the ingredients needed and use a food chopper to finely chop all the vegetables.  Rub the salt and pepper into the ribs, place ribs in a large Dutch Oven and cook in the oven for about 7 minutes on each side.  Remove the ribs to another dish.  Add garlic, carrots, celery and onions to the Dutch Oven.  Cook the vegetables on top of the stove on medium heat until they are tender and brown, this will take about 8 - 10 minutes.  Set the vegetables aside in another dish and stir the tomatoes, wine, chicken broth, rosemary, thyme and oregano into the dutch oven, bring this to a boil.  Once boiling, pour into a temporary container, wash and line the Dutch Oven with heavy duty aluminum foil, then return the ribs to the Dutch Oven.  Covering with a tightly sealed lid, to the stove, baking at 350 degrees for 4 hours until the ribs are tender.  At some point, while the ribs are cooking, drain the vegetables through a wire-mesh strainer and reserve the juices for gravy.  Let the juices stand while the ribs are cooking and skim any fat that forms from the gravy.  When ribs are cooked, add the gravy and vegetables back to the Dutch Oven and cook for about 20 more minutes over medium high heat uncovered until thickened.  Set this aside to cool.  After the ribs are cooled, remove the meat from the bones and shred.  Reserve the gravy in another bowl.  Gather the following ingredients for making the sandwiches:.   

2 large red onions sliced thin

8 Tbsp. balsamic vinegar

2 12-oz. Sour Dough French Bread Loaves

6 Tbsp. Dijon Mustard

6 cups of shredded short ribs prepared as noted above

 1 cup gravy from short ribs recipe above

4 ounces crumbled blue cheese

6 cups arugula lettuce

Saute the onions over medium high heat for six minutes.  Remove from heat.  Add balsamic vinegar and let stand for five minutes.  Cut the sour dough bread into sandwich sized pieces.  Place on a wire rack in the oven and broil 6 inches from heat for about 3 – 4 minutes.  Bread should have a lightly toasted look.  Spread mustard on one side of the bread.  Mix the shredded meat and gravy.  Place bread slices on a baking tray.  Spoon the meat and gravy mixture over the bread.  Sprinkle this with crumbled blue cheese.    Broil in oven about 4 to 5 minutes until cheese is melted.  Toss arugula into onion mixture, which is now cooled.  Place sandwiches onto pretty patriotic plates (I mixed solid red and blue plates with flag patterned plates at my own table).  Top each sandwich with the onion and arugula mixture.  Serve warm open-faced sandwiches as your  main course.  Delicious!

MEMORIAL DAY POTATO SALAD
4 potatoes
1/3 cup French Dressing
1/4 cup chopped vidalia onion
1/4 cup green onion
1/4 cup sweet pickle relish
1/4 cup sliced radishes
salt to taste
pepper to taste
3/4 cup thin sliced celery
1/2 cup mayonnaise
3 hard-cooked eggs, chopped
Peel and cube potatoes.  Cook in boiling water until tender.  Drain.  While still warm, combine potatoes, French dressing, onion, pickles, radishes, salt and pepper in a bowl and toss to coat potatoes.  Cover, refrigerate overnight.  Just before serving stir in celery, mayonnaise and eggs.   

(I serve the potato salad in a large deep navy blue bowl.  It adds another splash of color to the table.)


WHITE CHOCOLATE BLUEBERRY MINI CHEESECAKES

 

For The Crust:  2 cups crushed graham crackers, 1 cup slivered almonds, 1/2 cup white sugar, 1/4 cup butter, melted, 2 tablespoons caramel topping.

For The Filling:  1 pound white chocolate (chopped), 4 8-ounce pkgs. cream cheese (softened), 3/4 cup white sugar, 4 eggs (beaten), 2 egg yokes, 1 tablespoon all purpose flour, 1 teaspoon vanilla extract

For The Topping:  1/2 cup white sugar, 3 teaspoons cornstarch, 1/4 cup water, 1 pint fresh blueberries, 2 teaspoons lemon juice.

Directions:  Preheat oven to 275 degrees.  Make the crust by blending together the graham cracker crumbs, almonds and sugar until the almonds are fine.  Use a chopper, blender or food processor for this.  Melt the butter and caramel and pour into mix.  Press this mixture into individual wrappers inside a cupcake tin  (if you can find patriotic colors, all the better).  Be generous with the crust.    Make the filling by melting the white chocolate in a metal bowl over a pan of barely simmering water and stirring until smooth.  Set aside.  In a large bowl beat cream cheese and 3/4 cup of sugar until smooth.  Beat in the eggs and the egg yolks, one at a time.  Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined.  Pour filling into the individual crust holders.  Bake the cupcake tin in the middle of a preheated oven for 45 minutes.  Turn off the heat, crack the oven door an inch, and let the cheesecake cook in the oven to room temperature.  Cover loosely in cooled cupcake tin and refrigerate overnight before removing from the pan.  Make the topping in a saucepan by combining 1/2 cup sugar and cornstarch.  Stir in water 1/4 cup of water and 1 pint of blueberries.  Bring to a boil.  Simmer for 10 minutes stirring occasionally.  Press through a fine sieve.  Stir in 2 teaspoons of lemon juice and allow to cool, then store in a glass jar until time to serve.  At serving time, pour over top of mini cheesecakes.   (I stacked these on top of two tiered navy blue glass servers, they add wonderful color to the presentation, and are so tasty!)

When you thank God for this bountiful feast He has granted, thank Him too for the soldiers who presently defend our country as well as those who have gone before them.  Pray that our country will be renewed to the glory of God and flourish and remain to be a place worth living and dying for. 

GOD BLESS AMERICA