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It is Abe Lincoln's birthday today, Feb. 12, George Washington's on the 22nd and now we are celebrating both of them on Feb. 16. Why can't we celebrate their death on the day they died. Here's the deal. Whoever made the change didn't want school's, government buildings or banks closed two days in one month! Well, of course I'm wrong. I've been told the reason we have a Presidents Day, is to pay tribute to all the Presidents. Those who have passed on and those who are still with us. Wow, what a huge job that was and is to be President of the United States. I wouldn't want that job if they paid me a million dollars. But then, I'm sure this country wouldn't want me anyway. No worries for me and no campaign money to come up with!

Where am I going with his? I'm going to celebrate George's birthday by itself and have recipes using cherries. Remember, George chopped down a cherry tree, but he really didn't. Someone lied! I bet George would like these recipes or maybe one anyway. Here we go.

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FROZEN CHERRY SALAD

1 qt. frozen cheery yogurt, softened

1-21 oz. can cherry pie filling

1/2 t. almond flavoring

3 medium sized bananas sliced a little bit thicker than 1/4-inch

1-11 oz. can mandarin oranges, drained

1/2 c. coarsely chopped, slivered almonds

Lettuce

In a large bowl, Stir together yogurt, pie filling and almond flavoring. Carefully stir in bananas, oranges and almonds. Turn into a 9x13-inch pan. Cover and freeze 10 hours or until firm. To serve, let salad stand at room temperature for 2-25 minutes to thaw slightly. Cut into squares; on each salad plate put a lettuce leaf and the cherry square on top. This salad may be served as a salad or dessert. You won't be able to eat all of it in one sitting? Envite 14 people over to celebrate George's birthday!

Makes 15 servings.

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CREAMY FRUIT SALAD

1-3 oz. pkg. cream cheese, softened

1-12 oz. container non-dairy whipped topping

1-21 oz. can cherry pie filling

1-11 oz. can mandarin oranges

1-8 oz. can pineapple chunks or tidbits, drained

Stir cheese into whipping topping; gradually fold in pie filling, blending well. Fold in oranges and pineapple. Pour into eight-cup mold or 2 9x5-inch bread pans and freeze overnight or until firm. Unmold and serve.

Makes 10 servings.

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CHERRY AND PEACH CRISP

1-16 oz. can sliced peaches in heavy syrup or it's own juice

1-8.75 oz. can pitted dark cherries in heavy soup

1 t. cornstarch

1/2 t. lemon juice

6 T. butter or margarine (3/4 stick)

1-1/2 c. quick cooking oats, uncooked

2 T. honey

Drain peaches, save the juice. Drain cherries; set aside. In 2 qt. saucepan, heat lemon juice and peach juice. Stir in cornstarch with a wire whisk quickly so the cornstarch dissolves. Bring to a boil, stirring constantly. Lower heat to medium-low; add drained peaches and cherries; cover and simmer 4 minutes or until heated through, stirring occasionally.

Spoon mixture into 6 dessert bowls. With paper towels, wipe saucepan clean or rinse dry. In same saucepan over medium heat, in hot butter or margarine, cook oats over medium heat until lightly browned, about 4 minutes, stirring constantly... Add honey to oat mixture and toss (fold in) until oats are well coated.

To Serve, sprinkle warm oak-honey mixture over cherry-peach mixture in dessert bowls.

Makes 6 servings. Bet George would like this dessert...he many want a second helping!

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CHOCOLATE CHERRY DESSERT

26 chocolate wafer cookies, crushed

1/4 c. butter or margarine, melted

1 c. (8 oz.) sour cream

1 small pkg. instant chocolate pudding mix

3/4 c. milk

1-21 oz. can cherry pie filling

Whipped cream or whipped topping

In a mixing bowl combine wafer crumbs with butter. Press into the bottom of an 8-inch square baking pan. Put in freezer for 10 minutes. In another mixing bowl, combine sour cream, pudding and milk; beat on low for 1-2 minutes. Spread over crust. Spoon pie filling on top. Cover and refrigerate until ready to serve...about 2 hours.

Makes 9 servings or 6 large servings

TFD: Why is it that you have to wait for night to call it a day?

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