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MY HOLIDAY ST. GEORGE'S DAY PAGE
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WELCOME TO MY ST. GEORGE'S DAY PAGE
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ENJOY YOUR VISIT AND COME BACK SOON :-)

Please Note:

Please respect my time & effort that has taken into the creation of my website I therefore ask that no breach of my poetry etc. is used without my express permission being asked for first thanking you all.

United Kingdom Flag St George

Flags Of United Kingdom
 
1= United Kingdom UK Great Britain
Union Jack
 
2= United Kingdom UK Great Britain
St George Cross

THE MAP OF ENGLAND
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THIS IS THE FLAG OF ENGLAND
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St. George
Feastday: April 23 Patron of England & Catalonia


Pictures of St. George usually show

him killing a dragon to rescue a

beautiful lady. The dragon stands

for wickedness. The lady stands

for God's holy truth. St. George

was a brave martyr who was

victorious over the devil.

He was a soldier in the army of

the Roman Emperor Diocletian,

and he was one of the Emperor's

favorite soldiers. Now Diocletian

was a pagan and a bitter enemy

 to the Christians. He put to death

every Christian he could find.

George was a brave Christian,

a real soldier of Christ. Without

fear, he went to the Emperor

and sternly scolded him for

being so cruel. Then he gave

up his position in the Roman

army. For this he was tortured

in many terrible ways and

finally beheaded.

So boldly daring and so cheerful

was St. George in declaring his

Faith and in dying for it that

Christians felt courage when

they heard about it. Many songs

and poems were written about

this martyr. Soldiers, especially,

have always been devoted to him.

We all have some "dragon" we have

to conquer. It might be pride, or anger,

or laziness, or greediness, or something

else. Let us make sure we fight against

these "dragons", with God's help.

ENGLISH RECIPE
**************
Yorkshire Pudding
Everyone has heard of
Yorkshire Pudding, but
not everyone can make
it successfully!
Traditionally,
Yorkshire Pudding was
served, with gravy,
before the main course
(probably to fill up
those with smaller
appetites and leave
more meat for the
menfolk!) but nowadays
it is usually served as
the traditional roast
dinner of "Roast Beef
and Yorkshire Pud."
2 eggs
4 oz plain flour
(self-raising flour
will not work!)
pinch of salt
half-a-pint (300 ml)
of milk some beef
dripping to cook
the batter in.
 
Method:
Before you start, turn
the oven heat up to 220*C
(425*F)- if the meat is
still in the oven take it
out unless you want it to
burn! Beat the egg and
flour together then add
the milk and beat into a
batter - do NOT overwork
it, it is better to have
few lumps than to beat
the batter too much.
Put the batter to one
side and put the pudding
tin(s) in to heat, with
a small amount of beef
dripping in each one.
When the fat is sizzling
hot, pour the batter in
the tin(s) and return to
the oven straight away.
Small puddings
(4" - 5" tins) will take
around 20 minutes to cook,
larger puddings a little
longer.
If made properly,
Yorkshire Puddings of any
size should rise to 3 or
4 times the depth of the
tin and be a rich golden
brown in colour. They are
delicious served with a
roast dinner and thick
gravy, but are also very
tasty served as a sweet
with melted jam or golden
syrup!

 

MY THANKS TO THIS WEBSITE FOR THE ABOVE RECIPE

http://www.geocities.com/traditions_uk/andrew.html

JUST CLICK ON THE URL AND PAY THEM A VISIT :-)


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