Frank's Recipes! Fathers Day Dinner 1998

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Date sent: Fri, 19 Jun 1998 20:30:08

Here in Canada this Sunday, June 21st is not only Fathers Day, but also the first day of summer. To celebrate these two events I have prepared two full menues. I'm also going to go out on a limb (the eternal optomist) and say that we're going to enjoy prefect barbecue weather. So, take your pick of the menues, or pick and choose the items, get outside on Sunday and enjoy yourselves.

I'm sending this out early so that everyone can get their shopping done in time. For those of you that have forgotten to get a Father's Day Card, may I suggest you try http://www.imall.com/stores/kachinaltd

APPETIZERS

Buffalo Chicken Wings

6 tablespoon Butter
1/4 c Texas Pete Hot Sauce
Vegetable oil; for frying
18 Chicken wings (about 3lb) disjointed with tips discarded

Melt butter in a small saucepan. Add hot sauce and remove from heat. In large frying pan or deep-fat fryer, heat 1 inch of oil to 375F. Fry wings in batches without crowding until golden brown, 10 to 15 minutes. Drain on paper towels. Brush wings with spicy butter and serve warm, with blue cheese dipping sauce.

Blue Cheese Dipping Sauce

1/4 lb Blue cheese; roquefort or gorgonzola
1/2 c Mayonnaise
1/2 c Sour cream
1 tablespoon Lemon juice
1 tablespoon Wine vinegar
ds Hot pepper sauce

In a small bowl, mash the blue cheese, leaving some clumps. Whisk in the mayonnaise until blended. Add remaining ingredients and whisk to blend well. Cover and refrigerate until serving time.

Choux Fritters

1/2 cup butter or margarine
1 cup boiling water
1/4 teaspoon salt
1 3/4 cups flour
4 eggs
4 cups vegetable oil (12 oz)
granulated sugar

Combine butter, boiling water, salt, and flour in a saucepan over moderate heat. Beat mixture vigorously until it leaves sides of pan and forms a ball. Remove from heat and cool slightly. Spoon into a mixer or food processor with a steel blade, and add eggs one at a time, beating well after each addition. When all eggs have been added and mixture is thick, it should hold its shape when lifted with a spoon.

Heat oil to 375 F. Dip a tablespoon first in hot oil, then in batter. Carefully drop tablespoonfuls of batter into hot oil and cook until brown on all sides. Remove from oil with a slotted spoon and drain on paper towels. Sprinkle with sugar and serve hot.

SALADS

Elleniki Salati (Greek Salad)

1 head Romaine or head lettuce
2 tomatoes, cut in wedges
1 cucumber, sliced or cubed
2 chopped green onions or one small regular onion, sliced
1/2 cup chopped parsley, preferably the flat Italian kind
Feta or Kasseri cheese
Greek olives

Tear or slice lettuce into bite-size pieces. Add the other veggies, toss with Greek salad dressing. Sprinkle crumbled cheese on top, garnish with olives.

Tomato Onion Salad

1/4 cup peanut oil
1/4 TSP pepper
1 TBSP chopped parsley
3 medium tomatoes
1 TSP oregano leaves
3 medium onions
1 TSP salt
lettuce leaves (optional)

Cut tomatoes into small wedges, or slice. Thinly slice onions. Combine peanut oil, parsley, oregano, salt and pepper. Marinate tomatoes and onions in oil mixture at least 30 minutes. Serve on lettuce leaves (optional).

ENTREE'S

Barbecued Spareribs

2 lb Pork spareribs
2 tablespoon Dark soy sauce
1 tablespoon Tomato paste
2 pn Five Spice Powder
3 tablespoon Honey
1 Garlic clove, crushed
1 Piece ginger root, peeled, grated (1/2 inch)
1/2 c Unsweetened orange juice
1/4 teaspoon Mustard powder
Orange peel (opt)

Preheat oven to 375'F. (190'C.). Cut ribs in single portions and arrange in a single layer in a roasting pan. Mix remaining ingredients in a bowl until thoroughly combined. Spoon approximately 1/2 of the sauce over ribs and bake in preheated oven 30 minutes. Increase oven temperature to 400'F. (205'C.). Turn ribs and spoon remaining sauce over ribs. Bake 50-60 minutes, basting and turning frequently until ribs are glazed and rich golden brown. Garnish with orange peel, if desired, and serve hot.

Mexican Shrimp Skewers

40 large shrimp ( about 1-3/4lbs.), shelled and deveined
1 can (4 to 4-1/2 oz.) mild green chiles, chopped, with their juice
2 TBSP fresh lime juice
1 TBSP chopped fresh cilantro or 1 TSP dried cilantro
1 TBSP olive or vegetable oil
1/2 TSP sugar
3/4 TSP salt
1/2 TSP ground black pepper
2 medium avocados
20 12-inch bamboo skewers
Lime and lemon wedges for garnish

In 4-quart saucepan over high heat, heat 8 cups water to boiling. Cook until shrimp turn opaque, 1 to 2 minutes. Drain.

In large bowl, mix chiles, lime juice, cilantro, oil, sugar, salt and pepper. Stir in shrimp, coating thoroughly with dressing. If not serving kabobs right away, refrigerate shrimp mixture.

Just before serving, cut each avocado in half lengthwise. With sharp knife, remove seeds. Peel and cut avocados into 1-1/4 inch chunks. Gently stir avocado chunks into shrimp mixture and coat thoroughly with chile dressing, being careful not to bruise avocado.

On each skewer, thread 2 shrimp and 2 chunks avocado. Arrange skewers on large platter; garnish with lime and lemon wedges. Serve immediately.

SIDE DISHES

Stuffed Green Peppers

6 green peppers
1 lb. hamburger
2 tablespoon onion, chopped
15 oz can tomato sauce
1 cup cooked rice
1 tsp salt
1/8 tsp garlic salt

Slice tops off green peppers; take out seeds etc. Place peppers in enough boiling water to cover them and cook for 5 minutes. Cook hamburger and onion until hamburger is light brown; drain off grease. Add remaining ingredients and heat through. Fill peppers with stuffing, cover, and cook in 350 deg F. oven for 45 minutes. Uncover and cook another 15 minutes. Serves 6.

Corn Pudding

1 can creamed corn
2 cups milk
3 eggs
1 TBSP butter
2 TBSP sugar
1 TSP salt

Preheat oven to 350o F. Beat eggs slightly. Add milk, sugar and salt. Combine corn with other ingredients and add to milk mixture. Mix well. Turn into buttered casserole dish. Bake at 350o F for 1 hour. Stir mixture after 1/2 hour to assure even distribution of corn.

POTATOES

Garlic Baked Potatoes

6 large potatoes, either scrubbed or peeled
3 tsp olive oil
1 tablespoon finely chopped fresh rosemary
freshly ground black pepper
6 cloves garlic, peeled and cut in half

Pre-heat barbecue to a medium heat. Using an apple corer, carefully remove a plug from each potato, making sure not to go right through the potato, Reserve the plugs. Combine oil, rosemary and black pepper. Fill hole in each potato with 2 garlic cloves and a little oil mixture. Cut off 2/3 of each plug and discard. Replace the remaining plug in potato and wrap the potatoes on foil. Cook potatoes on barbecue for 1 hour or until tender.

French Onion Potatoes

1 kg small new potatoes
pkt French onion soup
1/3 cup oil
fresh chives

Quarter the potatoes, toss in combined soup and oil. Place in a single layer in large baking dish. Cook uncovered in moderate oven 190 C. about 40 minutes or until potatoes are cooked through. Sprinkle with chives.

DESSERTS

Rhubarb Custard Pie

3 cups diced rhubarb
2/3 cups brown sugar, packed
3 tablespoons flour
2 tablespoons butter
dash of salt
3 unbeaten egg yolks
2 tablespoons cream

Fill unbaked pie shell with rhubarb. Combine egg yolks, cream, sugar, four and salt. pour over rhubarb and dot with butter. Bake at 350 for 30 minutes. Turn over down to 325. Cover the top with meringue made with the 3 egg whites and 6 tablespoons sugar. Make sure the meringue is spread to the crust so it doesn't shrink. Return to 325 oven until meringue browns.

Chocolate Coca Cola Cake

2 sticks butter
1/2 c. Wesson oil
1/2 c. miniature marshmallows
1 tsp. soda
2 eggs
2 1/2 tablespoon cocoa
1 c. Coca-Cola
2 c. flour
2 c. sugar
1/2 c. buttermilk
1 tsp. vanilla

Combine butter, cocoa, oil and cola and bring to a boil. Add other remaining ingredients in order named.; beat well. Pour into a large greased and floured sheet cake pan. Bake in 350 oven for 45 minutes. Spread Coca-Cola icing over warm cake.
* I used 2- 8 inch pans instead of the sheet cake pan.

Coca Cola Icing

6 tablespoon Coca-Cola
2 1/2 tablespoon cocoa
1 c. chopped pecans
1 stick butter
1 box confectioners sugar
1 tsp. vanilla

Bring first 3 ingredients to a boil; add remaining ingredients and beat until smooth. Spread over warm cake. *For my icing, I used 1/2 butter and 1/2 shortening, eliminated the pecans. I creamed the shortening and butter together, added the vanilla, cocoa, and Coke, then added the confectioners sugar. Mix well.

BREADS

Cornbread

1-1/4 cups cornmeal (stoneground best)
5 Tablespoons all-purpose flour
1 tsp. salt
1 tsp. baking soda
2 cups buttermilk
1 egg
2 Tablespoons bacon drippings (for best flavor) or cooking oil

Preheat oven to 450 degrees F. (It is important that oven be hot!) Sift dry ingredients together into a medium size mixing bowl. Add buttermilk and egg; mix well. Melt bacon drippings (or heat oil) in 8 X 8 or 9 X 9 inch square baking pan, and add to batter. Mix. Pour batter into very hot pan and bake for 20 to 25 minutes, until golden on top. Excellent served with soup or stew.

Kona Inn Banana Bread

1 cup white flour
1 cup whole wheat flour
1 tsp. salt
2 tsp. baking soda
1 cup vegetable shortening
2 cups sugar
2 cups ripe, mashed bananas
4 eggs, slightly beaten
1 cup chopped walnuts

Stir together flours, salt, and baking soda. In seperate bowl, mix shortening sugar, mashed bananas, eggs, and walnuts. Add dry ingredients and stir until batter is thoroughly blended. Pour batter into 2 greased and floured 9 x 5 loaf pans and bake at 350 degrees until toothpick inserted in center comes out cleanly, about 65 minutes. Start checking for doneness starting at 45 minutes into baking. Let bread cool in pans about 5 minutes before removing--no longer than that. Finish cooling on a wire rack.

BEVERAGES

DOG'S NOSE

1 OR 2 JIGGERS GIN,
COLD BEER OR STOUT AS DESIRED

PLACE GIN IN TALL HIGHBALL GLASS FILL WITH COLD
BEER OR STOUT AS DESIRED

ARTILLERY PUNCH (25-30 CUPS)

1 QUART STRONG TEA,
1 BOTTLE RYE WHISKEY,
1 BOTTLE RED WINE,
1 PINT JAMAICA RUM,
1/2 PINT DRY GIN,
1/2 PINT BRANDY,
1 JIGGER BENEDICTINE,
1 PINT ORANGE JUICE,
1/2 PINT LEMON JUICE,
TWISTS OF LEMON PEEL

COMBINE ALL INGREDIENTS IN LARGE PUNCH BOWL WITH BLOCK OF ICE,
IF TOO DRY SUGAR SYRUP MAY BE ADDED
DECORATE WITH TWISTS OF LEMON PEEL

Peach Honey Freeze

Fresh Peaches, cut into wedges
Honey
Lemon Juice
Ice Cubes

Fill a blender 1/3 full with peaches, douse them with a half-cup
of honey or corn syrup, splash in about a tsp of lemon juice, and
fill the blender with ice cubes. Aerate all to heck. Serve with
straws. A full blender serves 2-4 people, depending on how hot
the day is.

Two Horses

Jon bought two horses, and could never remember which was which.
A neighbour suggested that he cut the tail of one horse and that
worked great until the other horse got his tail caught in a bush.
It tore just right and looked exactly like the other horse's tail
and our friend was stuck again. The neighbour suggested Jon notch
the ear of one horse. That worked fine until the other horse caught
his ear on a barbed wire fence. Once again our friend couldn't tell
them apart. The neighbour suggested he measure the horses for
height. When he did, he was very pleased to find that the white
horse was 2 inches taller than the black.