Answers to the Labor Day Quiz

1. When was the first Labor Day celebrated in the United States?

a. 1901
b. 1882
c. 1817
d. 1945

Labor Day parade

Norwich University Reserve Office Training Corps (ROTC) cadets march in a Labor Day parade through Northfield, Vermont.

2. Where was the first Labor Day parade held?

a. Washington D.C.
b. Boston
c. New York
d. Chicago

3.  Who founded Labor Day?

a. George Washington
b. Peter J. McGuire, cofounder of the American Federation of Labor
c. Matthew Maguire, a machinist
d. no one is sure, but the Central Labor Union was the first to adopt a Labor Day proposal
e. Thomas J. Carver, founder of the National Farming Association

 

4. When was the American Federation of Labor founded?

a. 1880
b. 1886
c. 1932
d. 1776

5. What was the original federal minimum wage?Labor Day Professions

a. $.75/hr
b. $1.25/hr
c. $.25/hr
d. $2.75/hr

 

6. Which state currently has the highest minimum wage?

a. Washington
b. Nevada
c. California
d. Maryland

 7. In what year was the National Education Association founded?

a. 1942
b. 1857
c. 1889
d. 1905

Labor Day

Some folks need awareness about Labor Day.

8. Throughout its history National Education Association (NEA) has lobbied for…

a. Collective bargaining
b. Lowering the voting age to 18
c. Women’s suffrage
d. Civil Rights
e. All of the Above

 

 

Cherry Cola Cake

Grab a Cherry Cola and whip up this delicious chocolate cake from this Taste of Home© recipe.

Yield: 12 servings

Cherry Cola Cake
Photo by Taste of Home©

Ingredients:

  • 1-1/2 cups miniature marshmallows
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 cup butter, cubed
  • 1 cup cherry-flavored cola
  • 3 tablespoons baking cocoa
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

 

FROSTING:

  • 3/4 cup butter, softened
  • 1 cup confectioners’ sugar
  • 1 jar (7 ounces) marshmallow creme
  • 2 tablespoons frozen cherry-pomegranate juice concentrate, thawed
  • Fresh sweet cherries with stems

Cherry ColaDirections:

  1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. Divide marshmallows between pans.
  2. In a large bowl, whisk flour, sugar and baking soda. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.
  3. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. Pour into prepared pans, dividing batter evenly. (Marshmallows will float to the top.)
  4. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

Frosting Directions:

  1.  In a small bowl, beat butter and confectioners’ sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.
  2. Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries.

Tip: To frost sides as well as top of cake, double amounts for frosting.

 
Originally published as Cherry Cola Cake in Taste of Home June/July 2013

Loaded Potato Salad Recipe

Loaded Potato Salad
Load up on this Potato Salad! – Photo by Taste of Home©

Yield: 8 servings

Ingredients:

  • 2 pounds red potatoes, quartered
  • 1/2 pound bacon strips, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup creamy Caesar salad dressing
  • 1/4 cup ranch salad dressing
  • 3 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 3 green onions, chopped
  • 1/4 cup shredded cheddar cheese
  • Coarsely ground pepper, optional

Directions:

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender.
  2. Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings.
  3. Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled.
  4. Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.
Originally published as Loaded Potato Salad in Simple & Delicious April/May 2013, p55

Labor Day Quiz

Miss Labor Day
Labor Day is annually held on the first Monday of September.  It was originally organized to celebrate various labor associations’ strengths of and contributions to the United States economy.  It is largely a day of rest.  Many mark Labor Day as the end of the summer season and a last chance to make trips or hold outdoor events.

1. When the first Labor Day celebrated in the United States?

a. 1901
b. 1882
c. 1817
d. 1945

 

2. Where was the first Labor Day parade held?

a. Washington D.C.
b. Boston
c. New York
d. Chicago

 

3. Who founded Labor Day?

a. George Washington
b. Peter J. McGuire, cofounder of the American Federation of Labor
c. Matthew Maguire, a machinist
d. No one is sure, but the Central Labor Union was the first to adopt a Labor Day proposal
e. Thomas J. Carver, founded of the National Farming Association

 

4. When was the American Federation of Labor founded?

a. 1880
b. 1886
c. 1932
d. 1776

 

Labor Day workers5. What was the original federal minimum wage?

a. $.75/hr
b. $1.25/hr
c. $.25/hr
d. $2.75/hr

 

6. Which state currently has the highest minimum wage?

a. Washington
b. Nevada
c. California
d. Maryland

 

7. In what year was the National Education Association (NEA) founded?

a. 1942
b. 1857
c. 1889
d. 1905

 

8. Throughout its history NESA (National Education Association) has lobbied for…

a. Collective bargaining
b. Lowering the voting age to 18
c. Women’s suffrage
d. Civil Rights
e. All of the Above

 

Jack Kirby Remembered

If you know the story of Captain America and the Fantastic Four, then you know of Jack Kirby’s work.  He was the creator of the aforementioned Marvel Comics characters.
Jack Kirby

 

If he were alive today, Jack Kirby would be  97 years old.  He was born August 28, 1917 in New York City, New York.   He died at age 76 from heart failure in 1994.

He worked with both of the industry’s main publishers – Marvel and DC, and was responsible for the creation of many of the format’s best-known characters, including Iron Man, X-Men and The Hulk.

As well as an extraordinary imagination as a creator, Kirby also possessed a pioneering talent in illustration.

His dynamic pencil and ink work expressed movement and action with an explosive energy that became the standard illustration style for the entire format.

Fantastic Four drawing by Jack Kirby

Celebrate Lea & Perrins Worcestershire® Sauce

In 1837, Pharmacists John Lea & William Perrins manufactured Worcestershire Sauce on August 28th.

The Virgin Bloody Mary

Virgin Bloody Mary

Worcestershire Sauce has its origins in England.

Ingredients:

  • 1 cup (250 mL) ice cubes
  • 3 ounce (90 mL) tomato juice
  • 3 dashes (or more to taste) Lea & Perrins Worcestershire Sauce®
  • 1/2 ounce (15 mL) lemon juice
  • dash hot sauce (to taste)
  • pinch salt (to taste)
  • pinch pepper (to taste)
  • Celery salt
  • Celery stalk
  • Lime wedge

Preparation:

Shake all the ingredients in a shaker with ice and strain into a highball glass over crushed ice. Garnish with the lime wedge and celery stalk.

Twists:

Twist 1: For a cool slushy cocktail, freeze tomato juice in ice cube trays and pulse in a blender with worcestershire sauce, hot sauce and lemon juice.

Twist 2: For a spicy Bloody Mary, add a little prepared horseradish and garnish with a shrimp (in place of celery and lime).

Twist 3:  Add an Asian twist to your classic bloody mary: 1) Substitute lime juice for lemon juice and add grated fresh ginger as a garnish. 2) Substitute wasabi paste for hot sauce and garnish with garlic chives instead of celery stalks and lime.

Twist 4:  For a healthier option, use 25% Less Salt Tomato Juice as a base.

 

10 Breakfast Trends

Click here for:  10 Breakfast Trends in London

For a classic British Steak and Mushroom Pie, see here:

Lazy Man’s Ribs from Taste of Home©

Lazy Man's Ribs

Photo by Taste of Home©

Yield: 4 Servings

Ingredients:

  • 2 1/2 lbs. pork baby back ribs, cut into 8 pieces
  • 2 tsp. Cajun seasoning
  • 1 medium onion, sliced
  • 1 cup ketchup
  • 1/2 c. packed brown sugar
  • 1/3 c. orange juice
  • 1/3 c. cider vinegar
  • 1/4 c. molasses
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. barbecue sauce
  • 1 tsp. stone-ground mustard
  • 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Liquid Smoke, optional
  • Dash of salt
  • 5 tsp. cornstarch
  • 1 Tbsp. cold water

Directions:

  1. Rub ribs with Cajun seasoning. Layer ribs and onion in a 5-qt. slow cooker.  In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke if desired and salt. Pour over ribs. Cover and cook on low for 5 to 6 hours or until meat is tender.
  2. Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan.  Combine cornstarch and water until smooth; stir into juices.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.

 

Originally published as Lazy Man’s Ribs in Simple & Delicious  January/February 2007, p.35

Grilled Corn Dip Recipe

Yield: 5 cups or 20 servings

Grilled Corn Dip
Photo by Taste of Home©

Ingredients: 

  • 6 medium ears sweet corn, husks removed
  • 1 large onion, chopped
  • 1 jalapeno pepper, finely chopped
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 teaspoon chili powder
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 tablespoons sliced green onions
  • Tortilla chips

Tip: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Directions:

  1. Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
  2. Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.
  3. In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.
  4. Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown.
  5. Sprinkle with olives and green onions; serve with chips.
 
Originally published as Grilled Corn Dip in Taste of Home June/July 2008, p37