Father’s Day - June 19th

by holly{Bruce}

A girl would like to begin by wishing all the fathers out there a happy day, spent in the company of their loved ones. Whether one is thinking of preparing a special meal for her owner, companion or father, timing is always the most important consideration. Surprises are nice, when they work. This girl has found it’s best to provide limited ones though. Master doesn’t necessarily need to know what’s on the menu, as long as it’s something she knows he’ll like. Also, what to serve and when is always dependent on his plans and level of activity for the day.

If possible, don’t let Dad complain about calories. Remind him food doesn’t have calories on holidays. She would like to offer a couple of suggestions to help make Father’s Day special. Also, at the end, is a project for kids in which they can learn to give of themselves. After all, how many novelty ties can Dad own?

Menu Plan One: Sunday Brunch

Eggs Lorraine

Ingredients:
8 eggs
2 Tablespoons butter or margarine
1 cup shredded Swiss cheese
1 cup Cheddar cheese
1/2 cup whipping cream
8 slices bacon, crisply cooked
Minced parsley

Directions:
Spread butter in an 8-inch square, shallow baking dish, attractive enough from which to serve. Sprinkle with half the cheese. Crack the eggs evenly over the cheese. Break the egg yolks without stirring though. Drizzle the cream over the eggs. Top with the remaining cheese. Bake at 350 degrees F. for 20 to 25 minutes, or until the eggs are set but not hard and the cheese is melted. Add the bacon and bake 2 to 3 minutes longer. Sprinkle with parsley and serve immediately.

Tip:
You can substitute sausage, Canadian bacon or ham for the bacon. Also, you can assemble this dish the day before. In that case, cover and refrigerate until you’re ready to bake the next morning.

Yields: 4 servings

Tangy Mixed Salad

Ingredients:
1 large carrot, peeled and chopped
1 celery stalk, peeled and chopped
1 green apple, peeled and chopped
1 medium orange
4 Tablespoons raisins
2 Tablespoons chopped walnuts
1 head lettuce
1/2 cup plain, low-fat yogurt
4 teaspoons honey
1 Tablespoon lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Directions:
Prepare the dressing by mixing the following ingredients in a bowl: yogurt, honey, lemon juice, cinnamon and nutmeg. Whisk these ingredients until thoroughly mixed and set aside. Next, pull off the lettuce leaves. Wash and trim to serving size. Drain well and pat dry with paper towels. Reserve some leaves whole to use as platter liners. Combine the chopped vegetables, fruits. raisins and nuts in another mixing bowl. Then toss with the dressing. Place the lettuce leaves around the outside of a serving platter. Toss all the ingredients together with the lettuce and spoon onto the center of the platter first, spreading over the leaves so they remain firmly in place.

Yields: 4 servings

Strawberry Muffins

Ingredients:
2-1/4 cups sifted, all-purpose flour
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
1 cup sliced strawberries

Directions:
Stir together the flour, sugar, baking powder and salt in one mixing bowl. In another, beat the eggs. Blend in the oil, vanilla and milk. Then add the liquid mixture to the dry ingredients. Stir quickly until moistened. Fold in the strawberries. Spoon into well greased 2-1/2 inch muffin tins or paper-lined muffin cups. Bake at 400 degrees F. for 25 minutes or until golden brown. Remove to wire rack and serve warm.

Tip:
You can replace the strawberries with either raspberries or blueberries.

Yields: 14 muffins

Fruity Banana Bread

Ingredients:
1/2 cup butter or margarine
3/4 cup granulated sugar
2 eggs
1-3/4 cups all-purpose flour
2-3/4 teaspoons baking powder
1 cup mashed, ripe bananas (about 3 medium)
1 cup coarsely chopped dried fruit mixture (e.g. a combination of apricots, pears, peaches and apples)
1/2 cup chopped walnuts

Directions:
Beat the butter until creamy. Gradually add the sugar, beating until light and fluffy. Add the eggs and beat until the mixture is thick and pale yellow. In a separate bowl, combine the dry ingredients and stir until well mixed. Add the dry ingredients to the butter mixture, mixing well. Stir in the bananas and chopped fruit. Blend in only 1/3 cup of walnuts at this point. Pour the batter into a greased 4-1/2 by 8-1/2 inch loaf pan. Sprinkle the top with the remaining walnuts.
Bake at 350 degrees F. for 65 to 70 minutes or until a toothpick or fork inserted in the center comes our clean. Cool the bread 20 to 30 minutes before turning out on a rack to cool completely.

Tip:
The bread will slice easier if wrapped and stored for 12 hours, so you may wish to make it the day before. Also, you can serve with a cream cheese spread, if desired.

Yields: 12 slices

Buttermilk Dough-nuts

Ingredients:
2 eggs
1 cup granulated sugar
2 Tablespoons soft butter or margarine
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon nutmeg
2/3 cup buttermilk
1-1/2 teaspoon vanilla extract
3 inch dough-nut cutter
Oil for frying

Directions:

Toppings:

Tip:
Don’t forget to fry the holes as well, kids love them!

Yields: 2 dozen

Menu Plan Two:

London Broil

Ingredients:
1-1/2 pounds flank steak
1/4 cup Italian-style salad dressing
1 Tablespoon dry white wine
Ground black pepper
Salt

Directions:
Wipe steak with damp paper towels. With a sharp knife, score the meat 1/2 inch deep in a crisscross pattern on both sides. In a bowl, combine the salad dressing and wine. Brush the mixture over both sides of the steak. Let stand for 15 to 20 minutes. Place the meat on a rack in a baking pan. Broil 2 inches from heat for 5 minutes. Turn and broil 5 minutes longer or to desired doneness. You can make a small cut in the center of the meat to test whether or not it’s done. With knife in slanting position, cut diagonally across grain into thin slices. Sprinkle with salt and pepper if desired.

Tip:
Steak may also be cooked over charcoal rather than broiling. The grilling time generally remains the same.

Yields: 4 servings

Broccoli with Egg Dressing

Ingredients:
1 bunch (1 pound) fresh broccoli
2 hard-boiled eggs
1 Tablespoon Dijon-style mustard
1 teaspoon sugar
1 Tablespoon chopped chives
3 Tablespoons white wine vinegar
6 Tablespoons olive oil
Sliced, fresh radishes
Salt and pepper to taste

Directions:
Wash and trim the broccoli. Cut into individual stalks, 2 to 3 inches long. Cook in boiling water 7 to 10 minutes, until broccoli is bright green but still tender and crisp. Drain. Arrange the broccoli on a serving platter. In a mixing bowl, chop the eggs. Mix with mustard, sugar, chives and vinegar. Whisk in the oil to make a smooth salad dressing. Add the salt and pepper to taste. Drizzle the dressing over the broccoli. Garnish with the sliced radishes. Serve immediately or hold at room temperature up to 2 hours.

Yields: 4 servings

French Scalloped Potatoes

Ingredients:
4 medium potatoes, peeled and thinly sliced
2 Tablespoons butter or margarine
2 medium onions, thinly sliced
1 teaspoon dried thyme leaves 2 cloves garlic, minced or pressed
1/2 teaspoon salt
1/2 teaspoon black pepper
1 Tablespoon cornstarch
1 cup whipping cream
1 cup shredded Swiss cheese

Directions:
In a buttered casserole dish, arrange half the potatoes. Dot with butter and top with sliced onions. Sprinkle with the thyme, garlic, salt and black pepper. In a bowl, mix the whipping cream and cornstarch. Pour this mixture evenly over the potatoes. Add half of the cheese to the casserole. Then, top with the remaining potatoes. Finally, sprinkle the top with the remaining cheese. Bake at 350 degrees F. for 50 to 60 minutes or until potatoes are golden-brown and cooked through. Serve from the baking dish.

Tip:
To prevent potatoes from darkening when peeled, cover with cold water immediately after slicing. Make sure to drain them well before layering in the casserole though.

Yields: 4 servings

Parsley-Garlic Rolls

Ingredients:
1 loaf (1 pound) frozen bread dough
All-purpose flour
3 Tablespoons butter or margarine, melted
1 clove garlic, minced or pressed
Dried parsley leaves

Directions:
Thaw the frozen bread at room temperature for about 2 to 3 hours. Then, place on lightly floured surface. With a knife dipped into flour, cut the dough in half lengthwise. Cut each half into 6 pieces. Roll out each piece to about 1/4 inch thickness. In a bowl, combine the melted butter and garlic, mixing well. Brush each dough piece with the mixture, then lightly sprinkle with the parsley leaves. Roll up each piece in a jellyroll fashion. With ends up, place each roll into lightly oiled muffin tins. Set in a warm place to rise for about 1 to 1-1/2 hours. Bake at 400 degrees F. for 12 to 15 minutes, or until rolls are golden brown.

Yields: 12 rolls

Cherry Cheesecake

Ingredients:
1-1/4 cups graham cracker crumbs
2 Tablespoons granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup slivered almonds
1/4 cup butter or margarine, melted
Filling:
3 packages (8 ounces each) cream cheese, at room temperature
1 cup granulated sugar
4 eggs
1 Tablespoon cornstarch
1 Tablespoon vanilla extract
1 Tablespoon lemon juice
Topping:
1 pint sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
Glaze:
1/2 cup granulated sugar
2 Tablespoon cornstarch
2 cups drained, canned cherries (reserve the juice)
1-1/3 cups reserved cherry juice (and water - as needed to arrive at measurement)
Few drops red food coloring

Directions:
Mix the crumbs, sugar, spices and almonds. Stir in the butter, mixing well. Press mixture into bottom and slightly up the sides of a 10 inch spring-form pan. Beat all the filling ingredients with a mixer for at least 10-15 minutes or until well blended. Pour into prepared pan. Bake at 350 degrees F. for 35 to 40 minutes. Remove from the oven and cool 5 to 10 minutes. Mix the topping ingredients and pour over the cake. Return to the oven and bake at 375 degrees F. for 5 to 7 minutes. Allow cake to cool. Then cover and chill for at least 4 hours. Prepare the glaze by mixing the sugar and cornstarch in a saucepan. Stir in the cherry juice (and water). Simmer over a medium heat, stirring until mixture comes to a boil. Simmer for 2 minutes, then remove from the heat. Cool for 5 to 10 minutes. Stir in a few drops of red food coloring. Spread cherries evenly over chilled cheesecake.Pour glaze over the cherries and chill until ready to serve.

Yields: 12 servings

Gift Idea: Dad’s Coupon Book/Case

Materials:
4 x 6 inch Mead spiral Memo Note Book OR Plastic Index Card Case with Index Cards (This works the best. Inside the case are miniature, plastic file tabs and labels to divide cards into subject headings e.g., recreation, work or home if you’d like. The case sells for no more than a dollar. If you have more than one child involved in the project, this is better than using a notebook.)
Colored pencils
Fine-point markers
Foam (peel and stick) sports decals - Optional. These are sold in craft stores or sections.
Ideas

Directions:
Create a “coupon” with each page or index card. Encourage creativity by decorating as many "coupons" with original pictures of their own. The intent is to make Dad's life a little easier by helping out around the house. Some possible ideas for "coupons" could be:
“This coupon entitles Dad to receive ...”
1. Help with yard work
2. Take out the garbage/carry to the curb
3. Help with changing the oil in vehicle(s)
4. Washing vehicle(s)
5. Clean/vacuum inside of car or truck
6. Clean the garage
7. Forfeit of one week’s allowance, while continuing to perform required chores (one may need to remind them of that stipulation)
8. Help clean gutters
9. Help paint fences and other necessary parts of the home
10. Help with outdoor power-washing

The level of participation for the child will vary according to age and ability. One would think girls could help their fathers out with such things just as well as boys can. All of the activities should be separate from their assigned chores, and they shouldn’t receive allowance money for them. One lesson kids learn from such a project is to think of others. When children are very young (sometimes too young to do alot of meaningful chores), they love such a project.
But, once they get older, that same whiny complaint surfaces: “what are you doing, trying to make me a slave?”! One finds she just needs to remind our son we all work together as a family for the collective good.

Chores aren’t the only things which can be included in the coupon book, especially when you have very young children. You can also ask them: “What are some things you can do to make Dad happy?” Well, some suggestions could be:
1. Hugs and kisses
2. Playing football, basketball, etc.
3. Going on a family hike without whining and complaining, with a smile on your face and a song in your heart ...
4. Leaving the game-boy at home when going out to a restaurant
5. Caddying for Dad at a golf game

Well, one gets the idea. Just tailor the project to whatever Dad’s needs and interests include. Also, you can encourage them to make more than one "coupon" per activity/favor/chore etc. In addition to giving of themselves, they get the opportunity to bond with Dad and spend some time with him. Whether Dad is a stepfather, uncle or grandfather the opportunity to encourage them to show their love, gratitude and affection are gifts for both of them.

A girl wishes everyone all the best this summer!

holly {Bruce}
E-mail: holly_anne1@yahoo.com