President's Day recipes for kids

GRAND RAPIDS, Mich. (WOOD) - If you're home with your kids on President's Day and looking for a fun activity, think about getting the kids involved in the kitchen.  Spartan Store's Amy Sherman has three president inspired recipes that your family can make to celebrate the day.

Double Cherry Sundae

Ingredients:
1 package frozen sweet cherries
1 can tart cherries
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon vanilla
1/4 teaspoon almond extract
2 teaspoons lemon juice

Instructions:
Drain the can of cherries, placing the liquid in a saucepan, and reserving the cherries.  Add the sugar to the liquid and bring to a boil.  Add the frozen cherries, vanilla and almond extracts, and lemon juice.  Mix the cornstarch and water together and add that as well.   Stir well and bring to a boil.  As soon as it is thickened, remove from the heat.  Store in the fridge for up to one week.  Serve over ice cream.

Jefferson and Obama Salad

Ingredients:
6 cups mixed greens
1/2 pint red cherry tomatoes
1/2 pint yellow cherry tomatoes
1/2 cup olive oil mayonnaise
1/2 cup buttermilk
3 tablespoons chopped fresh chives
1/2 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon salt

Instructions:
On a platter, layout the greens and top with the tomatoes.  Mix all the rest of the ingredients together in a container with a lid and shake well.  Drizzle the dressing over the greens and serve.

Abe Lincoln's Chicken Fricassee

Ingredients:
1 pound chicken breasts, trimmed
1 large sweet onion, chopped
2 cloves garlic, minced
1/2 cup cream sherry
1/2 teaspoon nutmeg
3 cups chicken broth
1 cup sliced mushrooms
1 cup frozen peas
1 cup sour cream
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh parsley
salt and pepper

Instructions:
Cut the chicken into small bite size pieces.  Heat a bit of oil in a large skillet.   Fry the chicken in the oil until beginning to brown.  Add the onion and place a lid on it.  Let the chicken and onion cook and soften, stirring often.  When the onion is soft, add the garlic.  Then add the sherry and nutmeg and let reduce for a few minutes.  Add the chicken broth, and the mushrooms and let cook until the mushrooms are soft.  Stir in the peas and the sour cream.  Turn down the heat to low.  Mix the starch and the water together and stir it in.  Very gently bring to a simmer.  Stir in the fresh herbs and the salt and pepper and serve hot over biscuits.