As Father’s Day is approaching, I feel so blessed to still have my dad who is 90-years-old. In raising seven kids, it had to be a very trying experience, but through it all, he never failed to teach us to appreciate the small things in life, created for us to enjoy and to not take for granted the beauty around us. His love was never ending, and is still there today. A good dad is priceless. Happy Father’s Day, dads!!
Brunch With Potato Patties And Eggs
Serving size: 4
4 Frozen hash brown patties
1 package hollandaise sauce mix
2 tablespoons water
2 tablespoons butter or margarine
3 ounces cream cheese with chives,
cubed (I used fresh chives from my
4 tomato slices
8 slices bacon, crisply cooked
Prepare potato patties according to package directions. Prepare hollandaise sauce according to package directions; keep warm. Beat together eggs and water. In a large skillet, melt margarine over medium heat. Add egg mixture and cream cheese. Cook egg mixture until almost set, stirring frequently. Remove from heat. To serve, place tomato slice on each potato patty and top with two bacon slices. Divide egg mixture evenly on patties. Spoon sauce on top. Garnish with fresh fruit if desired. Serve immediately.
Jazzy Lemon Chicken
Serving size: 4-6
1 broiler fryer, chicken, quartered
1/3 cup lemon juice
1/4 cup brown sugar, packed
1/4 cup cooking oil
2 tablespoons prepared yellow
1 teaspoon grated lemon peel
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon bottled hot pepper
In a bowl, mix together lemon juice, brown sugar, oil, mustard, lemon peel, garlic, salt and hot pepper sauce. In a shallow dish, place chicken in a single layer. Pour lemon mixture over chicken, turning to coat all sides. Cover and refrigerate four hours or overnight, turning several times. Place chicken on prepared grill, about eight inches from heat. Cook, turning every five to eight minutes, about 45 minutes. Brush chicken with sauce and continue cooking, about 30 minutes longer or until chicken is fork tender. Lime juice may be substituted.
Good Ol’ Jell-O
Serving size: 6
3/4 cup boiling water
4 ounce package Jell-O- any flavor
(I use sugar-free)
1/2 cup cold water
1/2 cup cool whip topping, thawed
Pour boiling water into blender. Add gelatin. Cover and blend on low speed until gelatin is completely dissolved, about 30 seconds. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin and stir until ice is partially melted. Add whipped topping; blend at high speed for 30 seconds. Pour into dessert glasses. Chill about 30 minutes. Dessert layers as it chills. Looks pretty in glass dessert dishes. Garnish with whipped cream or cool whip.
GARY’S TIP: An ice cream scoop works great for filling cupcake liners with batter.
FOOD FOR THOUGHT: The man who removes a mountain begins by carrying away small stones.