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Okay, dads, your day is here!
The special celebration originated in Spokane, Wash., when a woman
by the name of Sonora Smart Dodd came up with the idea while listening
to a sermon honoring mothers in the early 1900s. Having been raised
by her father after her mother’s death, she desired to honor
him in a special way. It had been her father that made all the
parental sacrifices and was, in her eyes, a courageous, selfless
and loving man. His birthday was in June, so she chose to hold
the first Father’s Day celebration in Spokane on the 19th
of June, 1910.
In 1924, President Calvin Coolidge proclaimed the third Sunday
in June as Father’s Day. President Richard Nixon, in 1972,
established a permanent national observance of Father’s Day
to be held on that same day.
So, Father’s Day was born as a token of love and gratitude
that a daughter cherishes for her beloved father. Roses are Father’s
Day flowers, believe it or not, and as done on Mother’s Day,
red is worn to commemorate a living father, white if the father
is deceased.
Here’s wishing all dads the day you deserve and hoping someone
in your lives will cook up a good meal to show how much they care.
In a couple of weeks, I’ll share how my trio celebrated Father’s
Day this year!
Cowboy Kabobs
8 (10-inch) skewers
1/3 cup steak sauce
1/3 cup barbecue Sauce
2 tsp. prepared horseradish
About 2 lbs. beef steak cut into chunks
Onion and pepper chunks
If using wooden skewers, soak in water for at
least 30 minutes. Meanwhile, mix steak sauce, barbecue sauce and
horseradish until well blended; set aside. Thread steak onto skewers;
place an onion and pepper chunks on the end of each skewer. Place
kabobs in shallow glass dish. Pour steak sauce mixture evenly
over kabobs; cover. Refrigerate 1 hour, turning occasionally.
Preheat grill to medium heat. Remove kabobs from marinade; discard
marinade. Grill kabobs 4 to 6 minutes or until steak is cooked
through, turning occasionally. (Mushrooms, squash, other vegetables
can be added to kabobs. It’s better to place softer items
near the ends of the skewers if grilling meat well-done.)
Grilled Corn on the Cob
4 ears corn on the cob in husks
½ stick butter, softened
2 Tbsp. grated Parmesan Cheese
1 tsp. chopped fresh parsley
Preheat grill to medium-high heat. Husk corn;
remove silk. Rinse corn under cold water; shake off excess water.
Wrap corn individually in foil.
Grill 15 to 20 min. or until corn is tender, turning occasionally.
Remove from grill; unwrap corn.
Meanwhile, mix butter, Parmesan cheese and parsley. Spread butter
mixture onto corn. Double the recipe as needed.
Dad’s Day Cake
9 by 13 inch cake, baked
Pastel icing the color of dad’s favorite shirt
Cardboard shirt box lined with waxed paper
White paper for making a shirt collar and two cuffs or white decorator’s
icing if preferred
Colorful frosting for the tie
Candy for cufflinks
Bake a cake, remove from pan, cool, and place
on waxed paper.
Line a cardboard shirt box with tissue paper. Cover with a larger
piece of waxed paper and flip the cake over and set it bottom-up
in the box. Frost with a pastel-shirt colored icing. Cut a collar
and two cuffs out of white paper, or if you prefer, use decorator’s
icing in tube to make cuffs and collar. Otherwise, make collar
from a strip of paper, rolled into a ring and taped, with a small
V cut out of the center. The cuffs are rectangles with candy cufflinks.
Add a colorful frosting tie below the point where the collar will
be placed. Just before serving, trim away the waxed paper and
add the collar and cuffs. If trying to wrap the box, make sure
you handle it carefully!
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