This weekend we will celebrate “Dear Ol’ Dad.” As the saying goes, father knows best, and I still to this day seek my father’s advice in many different ways.
Make Father’s Day special for your dad by cooking a meal of his favorite foods. Whether it’s breakfast in bed or a meal on the grill, he’s sure to love it and appreciate your efforts. Make this Father’s Day one to remember.
Lemon Marinated Beef Steak
1/2 cup salad oil
2 tablespoons lemon juice
1/8 teaspoon garlic powder
1 teaspoon onion salt
1/8 teaspoon pepper
1/2 teaspoon season salt
1 tablespoon worcestershire sauce
4 pounds steak, cut at least 1-inch thick
Combine salad oil, lemon juice, garlic powder, onion salt, pepper, season salt and worcestershire sauce to make a marinade. Coat entire surface of steak on both sides with marinade. Place steak in remaining marinade in shallow glass dish; marinade several hours or place in refrigerator overnight. Turn steak occasionally. Remove steak from marinade. Cook over hot coals on outdoor grill for five to 15 minutes on each side or until steak has reached desired degree of doneness. May also be broiled under the indoor broiler.
Quiche Potato Nest
Serving size: 6-8
6 slices bacon, cooked and crumbled
3 tablespoon chopped onion or fresh chives
1 cup steamed vegetables, well-drained (broccoli, cauliflower, etc.)
1/2 cup sliced mushrooms, sauteed
1 cup grated Swiss or cheddar cheese
1 cup milk or half and half
Salt and pepper, to taste
2 tablespoons grated parmesan cheese
3 cups grated raw potatoes
3 teaspoons melted butter
Preheat oven to 450 degrees. Toss potatoes with melted butter in a 10-inch pie plate. Press into bottom and sides of pie plate. Bake 15 minutes or until golden. Sprinkle bacon, onion, vegetables and cheese into potato nest. Combine eggs and milk until well blended. Add seasonings. Pour egg mixture over ingredients in potato nest. Sprinkle with Parmesan cheese. Bake at 350 degrees for 35 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.
Creamy Strawberry Dessert
Serving size: 12
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
8 ounces cream cheese
1/4 cup sugar
2 tablespoons milk
3 1/2 cups frozen whipped topping, thawed
1 quart fresh strawberries, sliced
2 ounces instant vanilla pudding and pie filling
3 1/2 cups milk
In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and melted butter until well blended. Press mixture into the bottom of a 9-by-13-inch pan. Chill in freezer while you make the filling. In a large bowl, beat the cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in 1/2 of the whipped topping. Spread filling over crust. Place the strawberries in an even layer over filling. Prepare instant pudding as directed on package, but using only 3 1/2 cups milk. Spread pudding mixture over strawberries. Chill 4 hours or overnight. Before serving, spread remaining whipped topping over pudding.
GARY’S TIP: Don’t boil corn on the cob for more than 3 minutes. Place the corn directly into boiling water and do not add salt as the flavor is better than cooking the corn too long.
FOOD FOR THOUGHT: Don’t cast a crust of stale bread on the waters and expect chocolate cake in return.