Don’t Forget Dad!

The third Sunday in June is always observed in the US as a time to honor fathers. Credit is given to Sonora Smart Dodd for establishing this special day around 1909, in honor of her father William Jackson Smart, a single parent and Civil War veteran who raised his six children in Spokane, Washington. While Dodd’s choice of the day to celebrate would have been June 5, her father’s birthday, the celebration was deferred to the third Sunday in June. Unofficial support from such figures as William Jennings Bryan was immediate and widespread. Woodrow Wilson was personally so feted by his family in 1916, and Calvin Coolidge recommended it as a national holiday in 1924. The all-male U.S. Congress, however, was mindful that passing a measure so favorable to males could be seen as a conflict of interest. Lyndon Johnson made Father’s Day a holiday in 1966, but the holiday was not officially recognized until the presidency of Richard Nixon in 1972.

Like most similar celebrations, the history is not as important as the idea behind it. This particular day however honors “the big guy” in a special way and brings many families together for cookouts, picnics, and playtime. I encourage all of you who have a living father to spend the day with him and make every moment count. Let us not forget those children who have lost a father this year, and those fathers who have lost a child.

 

Steakhouse-Style Grilled Steaks
2 tsp. each brown sugar, garlic powder and onion powder
1 tsp. coarse ground black pepper
4 beef tenderloin steaks
1 Tbsp. vegetable oil

Pre-heat grill to medium-high heat. Mix brown sugar and seasonings. Brush steaks with oil. Sprinkle seasoning mixture evenly over both sides of steaks; press gently into steaks to secure. Grill 6 to 8 minutes on each side or until cooked through to desired doneness.

 

Summer Pasta Salad
6 oz. uncooked angel hair pasta
¾ cup fat free Italian dressing
¼ cup olives, sliced
¼ cup pepperoni slices
¼ cup fresh basil leaves, chopped
1-inch thick slice mozzarella cheese (reduced fat or low-fat), cubed
2 large tomatoes, diced
1 medium green pepper, chopped

Break pasta into thirds and cook according to package instructions. Rinse and drain well. Add all ingredients to large bowl. Toss well to coat pasta. Refrigerate, covered, at least two hours before serving. .

 

Mouth-Watering Corn On The Cob
Heavy duty aluminum foil or Reynolds cooking packet
4 ears corn-on-the-cob, husked
¼ cup butter, softened
Salt and pepper to taste or seasoning salt
2 ice cubes

Preheat oven to 450° or heat up medium-high grill
Spread margarine on corn. Sprinkle with seasonings. Top with ice cubes. Place corn in aluminum foil. Double fold top and ends to seal making one large foil packet. Or place ingredients in an aluminum cooking bag and seal carefully. Leave room for heat circulation inside. Bake 35 to 40 minutes on a cookie sheet in oven or grill 15 to 20 minutes. Turn packet over once during cooking. Open carefully to avoid steam.

 

Fudge Pecan Pie
1- 9" unbaked pie shell
1/3 cup butter or margarine
1/3 cup Hershey’s cocoa
2/3 cup sugar
¼ tsp. salt
3 eggs, slightly beaten
¾ cup light corn syrup
1 cup chopped pecans
1 cup pecan halves

Heat oven to 375 degrees. Melt butter over low heat; add cocoa and stir until smooth. Remove from heat; cool slightly. Stir in sugar, salt, eggs and corn syrup. Blend thoroughly. Stir in chopped pecans. Pour into unbaked pie shell. Place pecan halves evenly over top. Bake for 40 minutes. Cool. Let stand 8 hours before serving.

Garnish with whipping cream..

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.