The Carlisle Mosquito Online

Friday, June 18, 1999


Sunday is a day to recognize Dad

Father's Day, which falls on June 20 this year, is a special occasion for giving extra recognition to dads. Most fathers that I know are happy to have this extra attention granted in the form of a delicious meal, and June is the perfect time of year for an al fresco feast. I find that dining outdoors is a pleasure as long as the menu is fairly simple and the party spot convenient a back yard, porch, patio or poolside is ideal. My column suggests a menu with a few recipes that everyone, and dads in particular, might enjoy on Sunday.

Starting a summer meal with a chilled soup offers a festive touch. My cold tomato soup is flavorful as well as fast and easy to make. It is also a lovely color. No cooking is involvedsimply puree the ingredients in a blender or food processor and then pour into a big bowl. A child could certainly help with the first course.

Cold Tomato Soup

1 can cream of tomato soup

1 can beef broth or chicken broth

1 cup sour cream

1 cup yogurt

1/4 cup minced fresh basil or dill

1/2 teaspoon salt, or to taste

4 scallions, white and most of green parts, minced

1 cucumber, peeled, seeded and cut into chunks

1. Blend all ingredients.

In my cookbook, Carolyn's Kitchen Revisited, I suggest serving Skewered Pork and Mushrooms as an entree for a Father's Day menu. Pork tenderloin works well for this recipe. I cut the pork into chunks and then soak it in a tangy, Indonesian-type marinade. The pork needs to marinate for at least several hours, or you could start the process a day ahead. It is easy then to thread meat and mushrooms on skewers, or, if preferred, cook everything together in a grill basket. Crimini mushrooms are my favorite type to use for the shish-kabobs.

Skewered Pork and Mushrooms Recipe

1/3 cup canola oil

1 large sliced onion

1 clove minced garlic

1/2 cup soy sauce

2 tablespoons brown sugar

2 tablespoons lemon juice

1/4 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground coriander

1 teaspoon ground cumin

2 pounds boneless lean pork, cut into 1" cubes

24 medium mushrooms, cleaned and stems removed

1. Shake marinade ingredients together in a jar, or whisk in a bowl.

2. Add pork to marinade, cover tightly and let it sit for several hours or overnight.

3. Prepare your barbecue or grill.

4. Alternate meat cubes and mushrooms on 6 skewers (or put in a grill

basket), reserving marinade.

5. Broil for about 15 minutes, rotating the skewers as

they cook and basting continually with reserved marinade. (Check by cutting into one cube of pork to see if it is done.)

Onion Shortcake has been a treasured family recipe for years and is truly an all-ages hit. Children like the cheesiness and gooey texture; adults find it flavorful and delicious. Best of all, it is simple to make. A perfect special treat on Father's Day! A single recipe fits into a 8" square or a 9" piepan; or double the recipe and use a 9X13" casserole.

Onion Shortcake Recipe

1 large Spanish or Vidalia onion

1/4 cup butter

1 egg, beaten

1/3 cup milk

1 small can cream-style corn

1 cup sour cream (light is all right)

1/2 teaspoon salt

few drops of Tabasco or a pinch of cayenne pepper

1 box (8 1/2 ounces) cornbread muffin mix

2 tablespoons chopped fresh dill or 1 teaspoon poppy seeds

1 cup grated sharp Cheddar cheese, divided

1. Peel onion; slice into thin rings.

2. Sauté the onion rings slowly in the butter over medium heat until soft, about 15 minutes. Set aside to cool.

3. Mix corn muffin mix, egg, milk, cream-style corn and Tabasco or cayenne.

4. Spoon batter into greased pan.

5. Add sour cream, salt, dill or poppy seeds and 1/2 cup grated cheese to the onion mixture.

6. Spread over the batter in pan.

7. Sprinkle top with the remaining cheese.

8. Bake at 400° 30 minutes.

9. Cut the shortcake in squares or wedges and serve warm.

For a dessert treat on this special occasion, I suggest making one of my all-time favorite recipesWhoopie Pies. They are delicious and not nearly so messy to eat as is cake with frosting on top. You even decorate one specially for dear old Dad! Serve the Whoopie Pies with watermelon or ice cream purchased from one of our two great culinary resources Kimball's or Great Brook Farm.

Whoopie Pies Recipe

2 cups flour

1 cup sugar

1/3 cup unsweetened cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1 egg, beaten

3/4 cup milk

1 teaspoon vanilla

1/3 cup canola oil

1. Mix together all ingredients to a smooth batter.

2. Drop batter from a heaping teaspoon onto an ungreased cookie sheet. Batter will spread as it bakes.

3. Bake at 350° for 10 minutes. Cool on rack.

Marshmallow Filling Recipe

1/4 cup butter, softened

1 cup confectioners' sugar

half (approximately) of a 7 1/2 or 8 ounce jar marshmallow fluff

1 teaspoon vanilla

1. Stir ingredients together until smooth.

2. Spread filling between cooled cookies, creating beautiful Whoopie Pies!

I hope that all the fathers in town have a day of basking in glory and good food!

1999 The Carlisle Mosquito