Father's Day Recipes

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 Ranch Chicken

4 - skinless boneless chicken breasts
1/2 cup ranch dressing
1/2 cup bread crumbs (Italian or regular)
3 tablespoons cooking oil

Dip chicken in dressing and roll in breadcrumbs. Place in a nonstick skillet over med. heat in 3 T of oil. Turn while cooking. Cook 20 minutes or until golden brown and is not pink. This can be done in the oven at 350 degrees until done.
Barbecued Beef Short Ribs

1 tablespoon butter or margarine
1/3 cup chopped onion
1 tablespoon plus 1 teaspoon all purpose flour
1 cup apple cider or apple juice
3 tablespoons sweet pickle relish
1 tablespoon catsup
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground cloves
4 pounds beef short ribs


Melt butter in a medium saucepan over low heat; add chopped onion, and sauté until onion is done. Add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add apple cider or apple juice, cook over medium heat. stirring constantly, until mixture thickens. Stir in remaining ingredients except ribs. Remove sauce from heat, and set aside. Cut ribs into serving size portions, and grill over low coals 1 hour and 15 minutes. Baste ribs with sauce, and grill 20 more minutes or until desired degree of doneness. Turn and baste frequently with sauce. Serve the remaining sauce with ribs as desired.


     Easy Banana Pudding

1 box (12 ounces) vanilla wafers
2 packages (3.4 ounces each) instant vanilla pudding mix
3 1/2 cups milk
2 cups heavy cream
1 tablespoon vanilla
7 bananas, sliced
1 tablespoon sugar

Line bottom of 3-quart glass serving bowl with vanilla wafers in single layer. prepare instant pudding mix according to package directions, using milk and 1/2 cup cream. Beat in 2 teaspoons vanilla. Layer one- fourth of the banana slices over wafers. Spoon on one-fourth of pudding, spreading evenly. Top with a layer of vanilla wafers. Repeat layering, ending with pudding. Beat together remaining 1 1/2 cups cream, remaining 1 teaspoon vanilla and the sugar in small bowl until soft peeks form. Spoon on top, spreading level. Loosely cover; refrigerate over night.



Cheese Cake

5 eggs
1 tablespoon vanilla
3 (8-ounce) packages cream cheese, softened
1 1/2 cup sugar
3 tablespoons flour
For the Crust
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted


For the crust: Combine crumbs, sugar and margarine. Press onto bottom of spring form pan and bake in 350/o oven for 10 minutes.
For filling: In a mixing bowl, beat cream cheese, sugar and flour until smooth. Add eggs and vanilla and beat until well-blended. Pour into spring form pan and bake at 350/o for 1 hour or until set. When the cheese cake has cooled and pulled away from sides of pan, remove sides and chill for 12 to 24 hours. Top with prepared cherry or blueberry pie filling.


Barbecued Beef Short Ribs

1 tablespoon butter or margarine
1/3 cup chopped onion
1 tablespoon plus 1 teaspoon all purpose flour
1 cup apple cider or apple juice
3 tablespoons sweet pickle relish
1 tablespoon catsup
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground cloves
4 pounds beef short ribs


Melt butter in a medium saucepan over low heat; add chopped onion, and sauté until onion is done. Add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add apple cider or apple juice, cook over medium heat. stirring constantly, until mixture thickens. Stir in remaining ingredients except ribs. Remove sauce from heat, and set aside. Cut ribs into serving size portions, and grill over low coals 1 hour and 15 minutes. Baste ribs with sauce, and grill 20 more minutes or until desired degree of doneness. Turn and baste frequently with sauce. Serve the remaining sauce with ribs as desired.

Strawberry Nut Salad

2 packages strawberry Jell-O
1 cup boiling water
2 (10 ounce) packages frozen sliced strawberries
14 ounce can crushed pineapple
3 medium bananas, mashed
1 cup coarsely chopped nuts
1 carton sour cream

Combine Jell-O and water, stir until dissolved. Fold in thawed strawberries with juice, drained pineapple, bananas and nuts. Turn half of mixture into dish as 1st. layer. When firm, spread sour cream. Spoon on rest of strawberry mixture. Chill. For those who prefer Cool whip instead of sour cream you will be delighted with this recipe as both are very good.



Pineapple Upside Down Cake

2 tablespoons margarine or butter
1/4 cup packed brown sugar
1 can (8 1/4 ounces) sliced Pineapple in syrup, drained
1 1/2 cups buttermilk baking mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 teaspoon vanilla
1 egg


Heat oven to 350/o heat margarine in round pan. 9x1 1/2 inches, in oven until melted. Sprinkle with brown sugar. Place 1 Pineapple slice in center of pan. Cut remaining slices in halves; arrange halves, cut sides out. around Pineapple in center of pan, place 7 maraschino cherries in center or curves of Pineapple slices if desired; arrange 6 pecan halves around center slice if desired. Beat remaining ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed4 minutes. pour over fruit in pan. Bake until wooden pick inserted in center comes out clean. 35 to 40 minutes. Immediately invert pan on heatproof plate. Let pan remain a few minutes. Serve warm top with cool whip if desired.



Old Fashioned Baked Beans

1 pound dry great northern bean
2 quarts water, divided
1/2 teaspoon salt
1 medium onion chopped
2 tablespoons prepared mustard
2 tablespoons brown sugar
2 tablespoons dark molasses
1/2 pound sliced bacon, fried and crumbled


Place beans , and 1 quart water in a sauce pan; bring to boil. Boil 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse; return beans to sauce pan. Add salt and remaining water; bring to boil. reduce the heat; cover and simmer for 1 to 1 1/4 hours or until beans are tender. Drain, reserving 2 cups cooking liquid. In a greased 13x9 inch. baking dish, combine beans, onion, mustard, brown sugar, molasses, bacon and 1 cup of reserved cooking liquid. Cover and bake at 400/o for 45 minutes or until the beans have reached desired thickness, stirring occasionally {add additional reserved cooking liquid if needed.



Happy Father's Day Burger 

1 sesame seed hamburger bun plus half of an additional hamburger bun
1/4 pound ground beef
dash of salt
1 tablespoon Kraft thousand Island dressing
1 teaspoon finely diced onion
1/2 cup chopped iceberg lettuce
1 slice American cheese
2 to 3 dill pickles sliced

With a serrated knife, cut off the top of the extra bun half, leaving a slice about 3/4 inch thick. This will be the middle bun in your sandwich. Place the three bun halves on a hot skillet or griddle, face down, and toast them to a light brown. Set aside the bun halves, but keep the skillet hot. Divide the ground beef in half and press each half into a thin patty that is slightly larger than the bun. Cook the patties in the hot skillet over medium heat for 2-3 minutes on each side. Salt lightly. Build the burger in the following stacking order from the bottom up: as follows Bottom bun use half of dressing, Half of onion, Half of lettuce, American cheese, Beef patty, Then place the middle bun, then use remainder of dressing, then remainder of onion, and remainder of lettuce, pickle slices, then beef patty, then top bun. Now let your taster be the judge. It does taste like McDonald's Big Mack. Make one for yourself.



Fancy Meatballs

3 pounds ground beef
1 cup evaporated milk
2 cups oatmeal
2 eggs
1 1/2 cups chopped onions
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons chili powder
2 cups ketchup
1 1/2 cups brown sugar
2 tablespoons liquid smoke

Mix together ground beef, milk, oatmeal, eggs, and 1 cup of the chopped onions, 1/2 teaspoon garlic powder, salt, pepper, and chili powder. Shape into small 1-inch balls and place in large casserole dish. For the sauce, blend together 1/2 cup onion, 1/2 teaspoon garlic powder., ketchup, brown sugar, and the liquid smoke. Pour sauce over meatballs and bake at 350/o for 1 hour. After they have baked you can place them in a crock pot. Handy for taking to picnic, or other family gatherings. These are very good, Recipe from a friend of family.

Canadian Bacon & Corn Pancakes

3/4 c Milk
2 tb melted butter
1 ea egg, beaten
1/2 c niblets corn
1 c flour
2 ts baking powder
2 tb sugar
1/2 ts salt
1 x Oil
6 ea slices bacon
1  Maple syrup
Sautéed Apples
1 tb butter
1 ea Golden Delicious apple
1/4 ts ground cinnamon
1/8 ts ground ginger
2 tb maple syrup

Core Apple and slice thinly into wedges.
Combine milk, melted butter, beaten egg in one bowl. Stir in corn and set aside.

Combine flour, baking powder, sugar and salt in separate bowl. Stir well and set aside.

Oil pancake griddle. Place 3 bacon slices far apart on griddle and brown on one side.

Pour corn mixture into flour mixture and stir briefly to moisten.

Turn bacon over.

Ladle 2 heaping Tbl batter over each bacon slice to fully cover. Cook pancakes over medium-high heat until air bubbles form on the top.

Flip pancakes over and cook until nicely browned.

Repeat for rest of the ingredients.

Serve immediately with maple syrup and Sautéed Apples.

Sautéed Apples:
Melt butter in medium-sized skillet. Add apple slices and sauté over medium heat 7-8 minutes or until tender and golden. Add cinnamon, ginger, and maple syrup and heat through.

 

Western Omelet

6 lg Eggs
1/4 ts Black pepper
1/3 cup water
1/2 tsp. salt
1 sm Onion
1 md Sized green bell pepper
1 pk (4 oz) sliced ham
8 oz Mushrooms
2 lg Tomatoes
4 tbsp oil, divided
Parsley sprigs for garnish

In a bowl, with a wire whisk or fork, beat eggs, black pepper, water and salt until blended.

Dice onion, green pepper and ham. Cut each mushroom in half. Cut tomatoes into wedges.

Put 1 Tbsp. oil in a 12" skillet and over medium-high heat, cook onion, green pepper and salt until tender. Add ham and heat through. Remove to small bowl; keep warm.

In same skillet, in 1 Tbsp. oil, cook mushrooms until golden in color.

Remove to another bowl; keep warm.

In the same skillet over medium heat, heat 2 Tbsp. salad oil. Pour egg mixture into skillet; cook until set around edges.

With metal spatula, gently lift edge as it sets, tilting to allow uncooked portion to run under the omelet. Shake skillet occasionally to keep omelet moving freely in the pan.

When omelet is set but still moist, spoon ham mixture over half the omelet. Tilt skillet and, with spatula, fold omelet in half; slide onto heated platter.

Top with mushrooms. Garnish platter with parsley sprigs and tomato wedges. Makes 4 servings.

 

Roller Coaster Breakfast

6 ea Eggs
1 c Flour
1/2 ts Salt
1 c Milk
2 tb Melted butter
Powdered sugar

Preheat oven to 450. Butter 9x13" pan and put into the freezer while you mix the batter.

Beat eggs with a fork. Slowly add the flour and mix well. Add salt, milk and melted butter.

Pour into cold pan and bake for 18 to 20 minutes; then lower temperature to 350 and cook for an additional 10 minutes.

Sprinkle with powdered sugar and serve with butter and syrup.

This is sort of a huge piece of French toast in a baking pan that looks like a roller coaster. It is fun to watch if you have a glass door oven. If not, it is a big surprise when you take it out!

 

 Mushroom Quiche with Brown Rice Crust

1 1/2 c Brown rice, cooked
1 1/4 c Water
4 ea Eggs
10 1/2 oz can Cream of Mushroom soup
1/3 c Milk
1 c Diced cheddar
1 c Sliced mushrooms
1 c Red and Green Bell Peppers (sliced)
1/2 t Rosemary

Bring water to a boil in a medium saucepan. Stir in rice; return to a boil. Cover, reduce heat and simmer 5 minutes.

Remove from heat. Let rice stand 5 minutes. Mix in 1 beaten egg then press into greased 9-inch pie plate.

Beat together mushroom soup, milk, and remaining eggs. Stir in mushrooms and then the remaining ingredients; pour mushroom mix over prepared rice crust.

Bake at 350 for 50 minutes until mushroom filling is set.

Sesame Chicken Wings

20 Chicken wings (about 4 pounds)
2 tb Margarine or butter - melted
l 1/2 c Bisquick baking-mix
1/2 c Sesame seeds
2 ts Paprika
1 1/2 ts Dry mustard
1/2 ts Salt
2 Eggs
2 tb Milk
1/4 c Margarine or butter - melted

Preheat oven to 425F.

Separate chicken wings at joints; discard tips.

Spread 1 tablespoon margarine in each of 2 13x9x2" pans.

Beat eggs and milk with fork in the first bowl.

Mix bisquick, sesame seeds, paprika, mustard and salt in the second bowl.

Soak chicken in egg mixture in first bowl; then coat chicken with sesame seed mixture in the second bowl.

Arrange close together in pans.

Drizzle the margarine over chicken.

Bake uncovered 35 to 40 minutes or until brown and crisp.

 

 Low-fat Eggplant Parmesan and Macaroni

1 ts Olive Oil
3 cl Garlic, Minced
1 1/2 c Onions, Minced
3 md Unpeeled Tomatoes (about 1 1/2 lb), Quartered
1/2 ts Oregano
1/8 ts Pepper
1 Bay Leaf
1/4 ts Salt
6 oz Elbow Macaroni
3 cl Garlic, Minced
1/2 c chopped scallions or 1/2 medium sweet onion
1 c sliced mushrooms
1/2 c White flour
1 3/4 lb Unpeeled Eggplant, cut into 12 (1/2 in.) Slices

Add oil to a large nonstick skillet, place over medium-high heat, and brown 3 cloves minced garlic. Add onions, sauté till clear.

Add tomatoes, oregano, salt, pepper and bay leaf. Cover and cook about 25 minutes. Remove from heat. Discard Bay Leaf.

In a large pot of boiling water, cook macaroni 8-10 minutes, just until tender. Drain.

Add 1 tablespoon butter in a nonstick skillet and brown 3 cloves minced garlic. Add scallions and mushrooms and sauté. Add macaroni to skillet and fry for a few minutes, just till macaroni gets crispy.

Pour the macaroni mixture into a 10x10x2 inch baking dish.

Place tomato mixture in processor and process until smooth. Spread on top of the macaroni.

Arrange 3 flat bowls in a row. In the first bowl add the white flour. In the second bowl crack in the egg white. Add a sprinkle of garlic, salt, paprika, parsley, etc., and whip together. In the third bowl place the bread crumbs.

Coat the eggplant slices with the flour, then the egg whites, and then the breadcrumbs. Place eggplant on a tray coated with cooking spray, broil for about 3 minutes on each side.

Place eggplant slices on tomato mixture; bake at 450 degrees for about 10 minutes.

Sprinkle with cheese and bake another 5 minutes or until cheese is lightly browned.

 

Baked Fresh Salmon

3 lb Salmon
1 ts Salt
1 ts Pepper, black
1/2 ts Thyme
3 tb Butter
1 1/2 c Cream, light
3 Onion; sliced
3 Parsley sprigs
1 Garlic clove; quartered
1 Bay leaf
2 Cucumbers; peeled and cut into strips

Combine salt and pepper, and thyme then rub all over the salmon.

Melt butter in baking dish then add salmon and coat with the butter.

Add light cream, onion slices, parsley, garlic, and bay leaf. Arrange cucumber strips around the salmon.

Bake covered for 40 minutes or until center bone can be removed easily.

Remove and discard bay leaf, onion, parsley and garlic before serving.

 

Oven Baked Chicken

1 T margarine
2/3 c Bisquick
1 1/2 t Paprika
1/2 t salt
1/4 t pepper
3 1/2 lbs assorted chicken parts

Heat oven to 425 degrees.

Melt margarine in 13x9x2 inch baking dish

Mix Bisquick, paprika, salt, and pepper in a zip lock bag. Coat chicken by spraying with vegetable spray (Pam) and placing the chicken in the bag. Shake the bag well and then place the chicken in the baking dish.

Repeat with all the chicken pieces.

Bake for 35 minutes; turn chicken and bake for an additional 15 minutes or until chicken is done.

 

Spicy BBQ Shrimp

1/2 c Butter; or margarine
3/4 c BBQ Sauce
2 tb Lemon juice
2 lb Medium to large shrimp; unshelled
1/2 c Dry sherry
Cayenne pepper to taste
Black pepper
Garlic powder

Turn on broiler and melt butter in a 13x9-inch broiler pan.

Remove pan from oven and stir in BBQ sauce and lemon juice.

Add shrimp and toss to coat. Spread out in pan.

Sprinkle cayenne, black pepper, and garlic powder over the shrimp.

Broil five inches from the heat source for four minutes. Turn shrimp. Add sherry and broil for four minutes longer.

Makes 4-6 servings

 

Zucchini Chili

6 tb Olive oil
1 1/2 c Zucchini, cut into 1/2-inch cubes (about 2 small)
1 c Onion, yellow; coarsely chopped
2 Garlic cloves; crushed
1 c Green pepper; cut into 1/2-inch cubes
2 c Tomatoes, canned; crushed
1 tb Chili powder
1 1/2 ts Cumin
1 1/2 ts Oregano; dried
1/4 c Parsley, fresh; minced
Salt and pepper to taste
2 c Beans, canned (Kidney and/or Garbanzo) and  drained

Heat olive in a large skillet. Add zucchini, onion, garlic and green pepper. Sauté 10 minutes until softened.

Transfer to a saucepan and add tomatoes, chili powder, cumin, oregano, parsley, salt and pepper. Cook over low heat, uncovered, for 10 minutes.

Stir in beans and cook 10 minutes more on low heat. Adjust seasonings.

Serve chili rolled up in a warm flour tortilla or on a bed of brown rice.

Serves 4.

 

Sweet & Sour Barbecued Ribs

6 lb Back Ribs; Cut in small serving pieces
1 1/4 c Ketchup
3/4 c Water
1/4 c Honey
2 tb Worcestershire Sauce
4 ts Lemon Juice
1 sm Onion
1/2 ts Salt
1/2 ts Pepper

Mix together the ketchup, water, honey, Worcestershire sauce, lemon juice, onion, salt, and pepper. Cook sauce for about 10 minutes, stirring occasionally.

Cook ribs for one hour over medium-hot coals, turning occasionally. Brush ribs with sauce.

Turn and cook for 20 to 30 minutes longer.

Classic Mud Pie

Crust:

2 c Semi Sweet Chocolate Chips, divided
3 tb Butter
1 1/4 c Chocolate Wafer Crumbs

Fudge Sauce:

6 oz Semi Sweet Chocolate Chips
1/2 c Whipping Cream
3 tb Butter
1 tb Kailua

Filling:

1 qt Coffee Ice Cream, softened
2 tb Kahlua

Crust:
Combine over hot (not boiling) water, 1/2 cup chocolate chips and butter; stir until chips are melted. Add chocolate wafer crumbs, stir until blended. Press into 9-inch pie pan. Chill until firm.

Fudge Sauce:
Combine over hot (not boiling) water remaining 1 1/2 cups chocolate chips, whipping cream, and butter. Stir until chips are melted and mixture is smooth.

Remove from heat. Stir in Kahlua and chill 10 minutes.

Spread 1/2 cup of sauce on bottom of chocolate cookie crust. Chill 15 minutes.

Filling:

In large bowl, combine ice cream and Kahlua.

Pour over Fudge Sauce layer in pie pan.

Freeze several hours or until firm. Serve with remaining warm Fudge Sauce.

 

Apple Blueberry Pie

3/4 c sugar
3 tb cornstarch
1/2 ts salt
5 c apples, peeled and sliced
1 c blueberries, fresh if possible
1 tb lemon juice
1 ea unbaked double pastry shell
2 tb margarine
Double-Crust Pastry for 9" pie

In a large bowl, stir together sugar, cornstarch and salt. Add apples, blueberries and lemon juice; toss to evenly coat the fruit.

Turn into pastry lined 9" pie plate. Dot with margarine. Add top crust; seal and flute edge.

Bake in a 425 degree oven until crust is browned and filling is bubbly.

 

Fudge Pecan Pie

1 ea 9" unbaked pie shell
1/3 c butter or margarine
1/3 c Hershey's cocoa
2/3 c sugar
1/4 ts salt
3 ea eggs, slightly beaten
3/4 c light corn syrup
1 c chopped pecans
1 c 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.

 

Chess Pie

1 ea 9" pie shell, unbaked
4 ea eggs
1 c sugar
1/4 c butter, softened
1 tb vinegar
1 tb cornmeal
1 tb flour
1 ts vanilla

Combine eggs, sugar, butter, vinegar, cornmeal, flour and vanilla in mixing bowl; beat on high speed for 3 to 5 minutes or until thoroughly mixed.

Pour into pastry shell.

Bake at 350 degrees for 25 to 35 minutes or until golden brown and firm to the touch. Cool before serving.

 

Old-Fashioned Sweet Potato Pie

1/2 c butter, softened
1/2 c packed brown sugar
1 c mashed, cooked sweet potatoes
3 ea eggs, lightly beaten
1/3 c corn syrup
1/3 c milk
1/2 ts salt
1 ts vanilla extract
1 ea unbaked pie shell

Cream butter and brown sugar in bowl until light and fluffy. Blend in sweet potato and eggs.

Add corn syrup, milk, salt, and vanilla extract; mix well. Pour into pie shell.

Bake in a 425 degree oven for 10 minutes.

Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.

 

Chocolate Velvet Cheesecake

1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur*
2 c Sour Cream
2 tb Granulated Sugar

*You can substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for the Almond Flavored Liqueur.
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch spring form pan. Bake at 325 degrees F. for about 10 minutes.

Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust.

Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F.

Combine sour cream and granulated sugar; carefully spread over cheesecake and return to oven to bake for 10 more minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving.

Golden Apple Pie with Rum Sauce

7 ea golden delicious apples
1/4 c brown sugar
2 tb flour
1/2 ts cinnamon
1/8 ts nutmeg
1/4 ts salt
 Pastry crust for a 9" pie
1/4 c chopped nuts
2 tb rum
2 tb butter

Rum Sauce:

1 c sugar
3/4 c water
1/2 t cinnamon
2 T cornstarch
1/4 c cold water
1/2 c rum

Combine apples with brown sugar, flour, cinnamon, nutmeg, and salt.

Place in a 9" pastry lined pie plate. Flute edges of crust.

Sprinkle apples with nuts and rum; dot with butter.

Roll out remaining pastry. Cut into 3/4" strips. Arrange strips in a lattice pattern, atop of pie.

Bake at 425 degrees for 50 to 60 minutes or until apples are tender.

Cover top of pie with foil part way through baking time to prevent over browning of crust.

Serve with Rum Sauce.

Rum Sauce:
Combine sugar, water and cinnamon in medium-size saucepan. Bring to a boil and cook for 5 minutes over medium high heat, stirring constantly.

Gradually, blend together the cornstarch and cold water. Stir into hot sugar mixture. Cook and stir until thickened. Stir in the rum; cool slightly. Serve over warm pie. 

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