Culinary cuisine to commemorate country's courage

HUNTINGTON -- Fireworks, parades, carnivals, cookouts, picnics, patriotic displays, a day away from the hustle and bustle of work and a chance for family and friends throughout the states to gather may all be signs that a holiday is nearing. However, Independence Day - Saturday, July 4 - is more than these things. It's the annual celebration commemorating the courage and faith of our founding fathers in their pursuit of liberty to adopt the Declaration of Independence in 1776 in Philadelphia, Pa.

After the songs - "This Land is Your Land," "Yankee Doodle," "America the Beautiful" and others - are sung, these festive foods for the Fourth, taken from an issue of "Taste of Home," can be flagged for the celebration.

STARS AND STRIPES TORTE

1 (181/4-ounce) package white cake mix

11/2 cups cold milk

1 (3.3-ounce) package instant white chocolate pudding mix

1/2 teaspoon almond extract

1 cup whipping cream, whipped

12/3 cups raspberry pie filling

12/3 cups blueberry pie filling

Fresh blueberries and raspberries, optional

Prepare and bake cake according to package directions, using two greased 9-inch round baking pans. Cool 10 minutes before removing from pans to wire rack to cool completely. In small mixing bowl, beat milk and pudding mix on low speed 2 minutes. Beat in extract. Cover; refrigerate 10 minutes. Fold in whipped cream. Split each cake into two horizontal layers. Place bottom layer on cake plate; spread with raspberry pie filling. Top with second cake layer; spread with 12/3 cups pudding mixture. Top with third cake layer; spread with blueberry pie filling. Top with remaining cake layer and pudding mixture. If desired, place blueberries around top edge of cake and form star with blueberries and raspberries.

YANKEE-DOODLE SIRLOIN ROAST

1/2 cup beef broth

1/2 cup teriyaki or soy sauce

1/4 cup vegetable oil

2 tablespoons brown sugar

2 tablespoons finely chopped onion

3 garlic cloves, minced

1 teaspoon Worcestershire sauce

1/2 teaspoon hot pepper sauce

1 (4-pound) boneless beef sirloin tip roast

In large resealable plastic bag, combine first eight ingredients; add roast. Seal bag; turn to coat; refrigerate overnight. Drain and discard marinade. Grill roast, covered, over indirect medium heat 2 to 21/2 hours or until meat reaches desired doneness. Or place roast on rack in shallow roasting pan. Bake, uncovered, at 350 degrees 2 to 21/2 hours. Let stand 10-15 minutes before slicing.

STARS AND STRIPES PARFAIT

2 cups cooked rice

1 cup milk

1 cup whipping cream

1/4 cup sugar

2 egg yolks, beaten

1 tablespoon butter

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

1 cup fresh or frozen raspberries

In saucepan, simmer first four ingredients, uncovered, 20 minutes; stirring frequently. Remove from heat. Stir small amount into egg yolks; return all to pan. Bring to boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool. Spoon half blueberries into five parfait glasses. Top with half of pudding mixture and half of raspberries. Repeat layers. Top with whipped cream and toasted almonds, if desired.

PATRIOTIC PASTA

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup crumbled blue cheese

1 1/2 teaspoons milk

1/2 teaspoon salt

1/2 teaspoon white vinegar

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1/2 teaspoon honey mustard or 1/4 teaspoon Dijon mustard and 1/4 teaspoon honey

1/8 teaspoon cayenne pepper

SALAD

2 1/2 cups uncooked penne or medium tube pasta

1 garlic clove, minced

3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil

2 tablespoons olive or vegetable oil

1 1/2 cups cauliflowerets

1 cup cherry tomatoes, halved

3 green onions, chopped

1/4 cup chopped sweet red pepper

4 ounces mozzarella cheese, cut into 1-inch strips

2 tablespoons grated Parmesan cheese

In small bowl, combine dressing ingredients; set aside. Cook pasta according to package directions; rinse in cold water and drain. Place in large bowl. In skillet, saute garlic and basil in oil until garlic is tender. Pour over pasta. Add remaining ingredients and dressing; toss to coat. Cover and refrigerate until serving.

STARS AND STRIPES FOREVER DESSERT

1 sheet frozen puff pastry, thawed

1-2 tablespoons water

1 tablespoon coarse sugar

2 cups sliced fresh strawberries

1 1/2 cups fresh raspberries

1 cup fresh blueberries

1/4 cup plus 1 tablespoon sugar, divided

1/2 cup heavy whipping cream

1 (8-ounce) cup sour cream

On lightly-floured surface, roll out pastry to 1/8-inch thickness. Cut with floured star-shaped cookie cutters. Place 1 inch apart on parchment paper-lined baking sheets. Bake at 400 degrees 8-10 minutes or until golden brown. Remove to wire racks. Brush lightly with water; sprinkle with coarse sugar. Cool. In large bowl, combine berries and 1/4 cup sugar; set aside. In small mixing bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Place sour cream in small serving bowl; fold in whipped cream. Place bowl on serving platter. Spoon berries onto platter; top with pastry stars.