Happy Father’s Day! Here are some great recipes to serve Dad on his special day; he is the greatest and will love these summertime meals! On this day, let us also remember the Dads who can’t be with their families on Father’s Day, as well as those who have passed on and are smiling down on their loved ones from Heaven! Enjoy your day and God bless!
Bacon, Lettuce and Tomato Salad
1 pound bacon, cooked and crumbled
1 medium head romaine lettuce, torn
1 pint cherry tomatoes, halved
6 cups fresh broccoli flowerets
1 small Bermuda onion, thinly sliced
1 cup mayonnaise
1/2 cup grated Romano cheese
1 tablespoon sugar
Layer bacon, lettuce, tomatoes, broccoli and onion in order listed in a large glass salad bowl. Combine mayonnaise, cheese and sugar; stir well. Spread mixture over top of salad. Cover and chill 8 hours. Toss salad lightly just before serving. Yield: 10 servings.
Grilled Beef Burgers
1 pound lean ground beef
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup grated carrot
1/4 cup chopped parsley
1/4 cup wheat germ
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 ounce slice Mozzarella, American or Cheddar cheese (optional)
Mix all ingredients together in a mixing bowl. Shape into 5 patties.
To grill: place rack 3 inches from coals. Grill over medium-high coals for 4 to 5 minutes on each side, for rare 5 to 7 minutes, and 8 to 10 minutes for well-done. Turn only once. To broil: Place on broiling pan 3 to 4 inches from heat. Broil, using same time as for grilling. Before removing the burgers from the heat, add a slice of your favorite cheese (optional) Yield: 5 burgers.
Don’t forget hot dogs! They are one of our summertime favorites, and available in greater variety than ever; everything from beef, pork, chicken, turkey, or soy. Look for hot dogs that are lower in fat and sodium.
The All-American Hot Dog
1 package of your favorite hot dogs
1 (15-ounce) can of chili without beans
1/2 cup chopped tomato
1/4 cup chopped bell pepper
Readymade coleslaw (optional)
Grill hot dogs according to package directions. Heat above ingredients in saucepan over medium-low heat 4 to 6 minutes, stirring occasionally, until hot and bell pepper is crisp-tender. Top hot dogs with chili mixture and coleslaw (buy about 1/2 pound).
Hot Dog Kabobs
(Fun for kids and are a summertime
1 pound pure beef hot dogs, cut in 1-inch pieces
1 medium onion, cut in 1-inch pieces
1 medium red bell pepper, cut in 1-inch pieces
1 pint cherry tomatoes
8-ounce pineapple chunks in juice
Prepare a hot fire; lightly spray grill with nonfat cooking spray. Thread hot dog pieces, onions, red peppers, tomatoes and pineapple chunks alternately on metal skewers. Grill 8 to 10 minutes, until hot dogs are browned and vegetables are tender. Yield: 4 servings.
Hot-Barbecued Pork on a Bun
1 large onion, finely chopped
1-1/2 tablespoons cider vinegar
1 tablespoon orange juice
1 (8-ounce) can no-salt-added tomato sauce
2 tablespoons light brown sugar
2 teaspoons prepared mustard
Dash ground hot red pepper
2 cups cooked shredded pork tenderloin*
4 hamburger buns, split and toasted
Spray a medium-size nonstick saucepan with cooking spray and sauté onion in it for 3 minutes, adding a little water to prevent sticking. Stir in next 7 ingredients; bring to boiling; reduce heat to simmer, covered, for 8 minutes or until thickened. Stir in cooked, shredded pork. Spoon meat and sauce over toasted bun. Yield: 4 servings.
*Note: Roast a 12-ounce pork tenderloin on rack in preheated 375° oven for 50 to 60 minutes until cooked through. To shred, cut roasted meat into 1-1/2-inch lengths; pull meat apart into shreds.
(Great on burgers and hot dogs!)
1-1/2 cups chopped onions
1 tablespoon olive oil
1/4 cup sliced scallions
1/4 cup chopped red onion
Cook chopped onions in oil in a skillet over medium-low heat 5 to 8 minutes until golden and tender. Remove from heat and stir in scallions and red onion. Cool relish and serve warm or at room temperature. Yield: 1 cup plus 1 tablespoon.
1 2-pound can sauerkraut, drained
1 cup sugar
1 finely chopped large onion
1 finely chopped large green pepper
1 cup finely diced celery
1/4 cup chopped pimiento
1/2 cup lite olive oil
1/4 cup wine vinegar
Combine sauerkraut and sugar. Let stand 10 minutes. Drain off liquid. Combine chopped vegetables in medium bowl. Thoroughly mix oil and vinegar. Pour over vegetables. Add sauerkraut. Chill Several hours or overnight. Yield: 6-8 servings
N.Y. Deli-Style Potato Salad
3 pounds baking potatoes
1 large green pepper, diced
1 large carrot, scraped and grated
2 sweet pickles or small dill pickles, diced
2 green onions, chopped
2/3 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon dry mustard (optional)
Cook whole potatoes in boiling water to cover 30 minutes or until potatoes are tender. Drain well; let cool slightly. Peel and cube potatoes. Combine potatoes, green pepper, carrot, pickles and green onions in a large bowl; toss gently and set aside. Combine mayonnaise, lemon juice, salt, garlic powder, pepper and dry mustard, if desired, in a small bowl; blend well. Pour mayonnaise mixture over potato mixture, tossing gently to combine. Serve either warm or chilled. Yield: 8 servings.
Fruit and Vegetable Mold
1 (3-ounce) package strawberry-flavored gelatin
2-1/2 cups water, divided
1 (20-ounce) can pineapple chunks, drained
1/2 cup pineapple juice, reserved from chunks
1 (3-ounce) package lemon-flavored gelatin
2 cups grated cabbage
1 cup grated carrot
1 tablespoon lemon juice
1 (3-ounce) package cream cheese, softened
Pineapple slices or chunks
Mixed salad greens or baby spinach
Place strawberry gelatin in a medium-sized mixing bowl. Add 1 cup boiling water. Stir until gelatin dissolves. Add pineapple chunks and juice; stir until well blended. Turn into a 1-1/2 quart lightly oiled mold. Chill until firm. Dissolve lemon-flavored gelatin in remaining 1-1/2 cups boiling water. Chill until slightly thickened. Stir in cabbage, carrot, lemon juice and cream cheese which has been thinned with a teaspoon of pineapple juice. Turn onto the strawberry layer in the mold. Chill until firm. Serve with pineapple slices or chunks on a bed of mixed salad greens or baby spinach. (For rapid setting: Set mold in a pan of ice and water). Yield: 10 to 12 servings.
Please send your email requests to firstname.lastname@example.org, and write “Helen’s Kitchen Request” or “Helen’s Kitchen Recipe Exchange” in the subject line to make sure that I receive and promptly respond to your email.
Chilled Strawberry Delight
(Recipe may be made with peaches or blueberries!)
1/2 angel food cake
1 (3-ounce) package strawberry gelatin
1 (10-ounce) package frozen strawberries, thawed 1/2 pint whipping cream, whipped until stiff. Pull cake apart and drop into a meat loaf pan. Prepare strawberry gelatin according to package directions using only 1 cup water. Mix strawberries and gelatin; chill. Just before it begins to set, fold in whipped cream and pour over cake. Then swirl through pan to mix cake and mixture all together. Place in refrigerator a few hours before serving. Delicious! Yield: 6 to 8 servings.
Unresistable Chocolate-Walnut Fudgies
4 ounces chopped unsweetened chocolate
4 large egg whites
2 cups confectioners’ sugar, stirred with fork to eliminate lumps
1 tablespoon vanilla
1-1/3 cups finely ground walnuts
Line a 9x13-inch baking pan with aluminum foil and brush with softened butter. Melt chocolate in microwavable dish for 2 minutes in microwave, or place in heavy pan over low heat until chocolate is almost melted. Stir with a wire whisk until smooth and all melted. Set aside to cool. Using an electric mixer on medium speed with wire whisk attachment, beat egg whites until soft peaks form. Slowly add confectioners’ sugar, beating until whites are stiff. The whites will hold a peak when you remove the beater. Add vanilla. With a wire whisk, gently fold in melted chocolate and 2/3 cup of walnuts, being careful not to stir hard or egg white will become deflated. Spread into prepared pan and sprinkle remaining walnuts over top. Bake at 350° for 22 to 25 minutes, reversing pan halfway through baking time. Bars will be just firm. Remove pan from oven; set it on wire rack to cool. Cut into 32 bars; store in airtight container for up to 3 days, or wrap tightly and freeze for up to 2 months.