Life on Regal-Hill: June 10, 2009

George finally fixed it so we could display the American flag once again here at Regal-Hill for Memorial Day. Flag Day is this coming Sunday. It is one of a number of days when the flag should be displayed. For me however, I hope it is a nice day as it saddens me to see a soggy flag on display. I realize that sometimes it is hard to take it down or put it up easily, but I was taught in my growing up days that in bad weather the flag was taken down.
When I was in school, I remember that as soon as the school day was over the janitor would take the flag down. I don’t remember if it were folded properly and put in a certain place until the next day, though. I don’t think it was displayed if it were raining or snowing either. In fact I thought it was improper to display it in bad weather.
When I got out our new flag, there was a booklet enclosed on Our Flag How to Honor and Display It. It was from Annin, Flagmakers to the world since 1847.
Briefly, I found the following three items very helpful. They were formal occasions, when the national anthem is played or sung and details of the flag code.
At formal occasions, such as parades when the flag passes, all nonuniformed persons should stand at attention facing the flag with their right hand over their heart. Persons in uniform should face the flag and give the military salute.
When the “Star Spangled Banner” is played or sung, citizens stand and face the flag to show their respect for the United States. A nonuniformed person wearing a hat must remove it with the right hand and hold it against the left shoulder, the right hand resting over the heart.
The flag code was especially interesting to me as it stated that there are no penalties or enforcement provisions for noncompliance. It is only a guide for civilians and civilian groups who wish to properly honor the United States of America’s principal emblem. It also stated that each military branch has its own flag code, so it is best to consult the specific branch code.
As we continue June Dairy Month let’s think more about all of the dairy products we use often in our meal preparations.

Paula’s Lasagna
2 lbs. hamburger
1/2 teaspoon garlic salt
1 tablespoon chopped parsley
1 teaspoon Italian seasoning
1-1/2 teaspoons salt
1 quart tomato juice
12 ounces tomato paste
10 ounces noodles
3 cups cottage cheese
2 beaten eggs
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons parsley
1/2 cup Parmesan cheese
1 pound mozzarella cheese
Brown meat, drain fat. Add garlic salt, parsley, Italian seasoning, salt, tomato juice and tomato paste. Simmer 1/2 hour or so. Cook noodles. Combine cottage cheese, eggs, salt, pepper, parsley and Parmesan. Grease pan. Layer with noodles, 1/2 cottage cheese mix, 1/2 mozzarella, 1/2 meat. Repeat layers. Bake 40 minutes in 350 degrees F. oven. Let stand for 10-15 minutes.
Use a large oblong pan, probably 12 servings
Iowa Holstein Cookbook

Four Cheese Macaroni
1 package (16 ounces) elbow macaroni
1/4 cup butter or margarine
1/4 cup all purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups milk
2 cups (8 ounces) shredded Cheddar cheese
1-1/2 cups (6 ounces) shredded Swiss cheese
1/2 cup bleu cheese
1/2 cup grated Parmesan cheese
Cook macaroni according to package directions. Meanwhile, in a saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Bring to a boil; boil and stir for 2 minutes. Gradually add milk, stirring constantly. Reduce heat to low; add cheeses and stir until melted. Drain macaroni; add to cheese sauce and stir until well coated.
Yield: 12 servings
More Clip & Keep Recipes from Test Kitchens at Taste of Home