Dad's Day

“It’s true that men are much maligned, and at times rightfully so, as thoughtless, feckless creatures. But perhaps the reason that we have considered them thoughtless is that we’ve been putting the emphasis on the wrong things. Men just don’t notice if you make a ditty bag out of old napkins in which you can store unused jar rings. Honestly. What he does care about is what goes into his stomach…”—The How To Keep Him (After you’ve Caught Him) Cookbook by Jinx Kragen and Judy Perry (1968)

Much has changed since 1968 but, thankfully the “way to a man’s heart is through his stomach” concept hasn’t. So for Dad’s Day, it’s the food the men like best.

I started with my Dad, asking him to help me out; after some consideration and questioning of his cronies he concluded that most men like things to stay the same in the food department, just like they prefer their wives to keep the hairdos they had when they met. My dad was born in 1918—what, I asked, did his mother make that he loved? Oddly the things he mentioned were things we had at home when I was young. Score one for my mother who obviously figured out the stomach thing early. Did they have cookouts or eat outside? Large family gatherings and small campfire picnics were the style of the day and the foods on the menu: fried chicken, potato salad, homemade biscuits, real lemonade and home-made ice cream.

For the large family gatherings, boards were laid across saw horses and oilcloth tablecloths spread over them for tables. Church variety folding chairs were brought by everyone and the banquet put atop—a true groaning board. Other frequent delectables included deviled eggs, sliced cucumbers in vinegar and sugar, green onions and radishes from the garden, plain Jell-O and lots of pies and cakes. Small campfire picnics were usually wieners roasted over an open fire on whittled willow sticks.

Here are a few of the recipes that have pleased the men in my family (including my dad).

Zig’s Special Egg Sandwiches

2 eggs per sandwich
1 Tbsp. water for each egg
½ cup chopped pepperoni sausage
½ cup diced processed American cheese
1/8 tsp. salt per 2 eggs
Freshly ground pepper
Onion rolls, split and buttered

Beat the eggs until well blended; stir in the water, pepperoni, cheese and salt and pepper. Toast the buttered and split onion buns on a hot griddle, watching carefully so they don’t burn. Keep the buns warm in a 225 degree oven until ready to use. Melt 1 Tbsp. butter for each 2 eggs in skillet on medium heat until foam subsides. Pour egg mixture into skillet and scramble. Fill toasted warm buns with egg mixture and serve. Pass catsup if you wish.

Old Glory Sandwiches

12 onion rolls, split and buttered
3 cups sharp Cheddar cheese spread
3 cups chopped red onion
5 cube steaks, tenderized
5 Tbsp Lawry’s seasoned pepper

Heat the rolls 5-7 minutes. Smear about ¼ cup of cheese spread on the top half of the buns and sprinkle with ¼ cup of chopped red onion. Sprinkle the cube steaks with seasoned pepper and rub in with the heel of you palm. Throw them on the grill for about 2 minutes on each side or until done as you like them. Place on the bottom half of each bun. Replace the top of the bun to make 12 juicy sandwiches.

Homemade Vanilla Ice Cream (Old fashioned crank-type freezer)

½ cup sugar
¼ tsp. salt
1 cup milk
3 egg yolks, beaten
1 Tbsp vanilla
2 cups whipping cream

In a saucepan mix sugar, salt, milk and egg yolks. Cook over medium heat, stirring constantly until bubbles appear around edge of mixture. Cool. Stir in vanilla and whipping cream. Place mixture in freezer can; put dasher in place. Cover can and adjust crank. Place can in freezer tub. Fill freezer tub 1/3 full of ice; add remaining ice alternately with layers of rock salt (6 parts ice to 1 part rock salt). Turn crank until it turns with difficulty. Draw off water. Remove lid; take out dasher. Pack mixture down. Repack in ice and rock salt. Let ripen several hours. Makes 1 quart.

Blueberry Pie

Pastry for double-crust 10” pie
6 cups blueberries (wild, if possible)
1/3 cup minute tapioca
1 ½ cups sugar (more if berries are very tart)
1 Tbsp. lemon juice
1 Tbsp. butter

Mix blueberries, tapioca, sugar and lemon juice in bowl. Let stand for 15 minutes. Line 10-inch pie pan with pie crust. Fill with blueberry mixture. Dot with 1 Tbsp. butter. Cover with top crust; seal and flute edge. Cut several slits in crust. Cover edges of crust with foil to prevent over browning. Bake in preheated 400 degree oven for 50 minutes, removing foil for last 15 minutes.

In last week’s column the recipe for the Kona Chicken salad dressing was left out. Here it is:

Kona Chicken Salad Dressing

2 cups sour cream
1 cup mayonnaise 2 Tbsp lemon juice
3 Tbsp Triple Sec or Cointreau or milk
Salt and pepper to taste

Mix well, blending until smooth