Life on Regal-Hill: May 21, 2008

As we think about Memorial Day here at Regal-Hill, the first thing that comes to mind is the sacrifices of all those young men and women who have served our country in the military. Many however, never returned, many attained severe wounds and others fortunately escaped injury and returned to pick up their lives where they left off.
If you are like me, and have never experienced this, it is hard to imagine what it was really like to learn of the passing of a loved one in any war over the years, but I am sure I would never forget it if I had.
Every war we have been in we think that in a few months it will be over, However, all but Desert Storm have gone on for years. I am sure we all wondered why, and if it would ever end. Today we think the same. I am sure the war continues for reasons that we don’t know about. We certainly want the mission to be accomplished and our troops to be returned as victors.
To remember the real meaning of Memorial Day, rather than the start of summer, let us all try to do at least one of the following: explain the meaning of Memorial Day to our grandchildren; fly the American flag; attend a local community activity commemorating this special day including a parade, buying a red poppy, attending a ceremony at a war memorial and/or placing flags on the graves of fallen soldiers at a local cemetery. I am truly grateful others were willing to give their life so that I can live in a free and peaceful country. How about you?
Happy Memorial Day and may all our military personnel in Iraq or another country return safely and soon.
This year Memorial Day is celebrated Monday, May 26. To help you plan your menu here are suggestions that I hope you will find helpful even if you don’t invite others to share it with you.

Grilled Seasoned Bratwurst
It is suggested that the bratwurst be cooked on top of the stove first. Then they can be quickly browned on the grill when you are ready to eat.
8 uncooked bratwurst links
3 cans (12 oz. each) nonalcoholic beer
1 large onion, halved and sliced
2 tablespoons fennel seed
8 bratwurst sandwich buns, split
Place the bratwurst in a large saucepan or Dutch oven; add the nonalcoholic beer, onion and fennel. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is no longer pink. Drain and discard beer mixture.
Grill bratwurst, covered, over indirect medium heat for 7-8 minutes or until browned. Serve on buns.
Yield: 8 servings
Taste of Home’s Holiday & Celebrations Cookbook 2004

Ham ‘n’ Swiss
Potato Salad
3 pounds unpeeled small red potatoes, cooked and sliced
1/2 pound Swiss cheese, cut into 1/2-inch cubes
1-1/2 cups mayonnaise
1 teaspoon salt
1 teaspoon minced chives
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 cup cubed fully cooked ham
1 can (2-1/4 ounces) sliced ripe olives, drained
In a large bowl, combine the potatoes and cheese. In a small bowl, combine mayonnaise, salt, chives, white pepper and cayenne; pour over potato mixture and toss gently to coat. Gently fold in the ham and olives. Cover and chill for 4 hours or until serving.
Yield: 12 servings
Taste of Home’s Holiday & Celebrations Cookbook 2004