This is Father’s Day weekend. I remember my own father, Earl David Daugherty Sr., as a good, honest, hard-working man who probably best showed his love to us by providing for us the best he could, always making sure that we had a safe home and food on the table. Some of my best memories of him are those spring days when we would hunt polk salad together or those long days of riding the milk truck with him. I must confess, though, that at the time I did not always enjoy those all-day milk runs which often began at 3 a.m. Dad must have sensed it because he would often remark to me, “Son, the day will come when you will look back on this as a good memory.” At the time I thought he was nuts, but as with so many other things he told me, I have found that he was exactly right. My dad died on my 25th birthday, so our time together was all too short, but I thank the Lord for him and for the things he best taught me by example. I just wish we had had more time.
I am sharing with you today a special Father’s Day Prayer. I hope you will read it and think about it and that it will help you recall someone dear to you, and if possible, be sure and tell that person how much he means to you.
Make this a good week and let me hear from you!
A Prayer for Fathers
Mender of toys
Leader of boys
Changer of fuses
Kisser of bruises
Bless him, Dear Lord.
Mover of couches
Soother of ouches
Finder of nails
Teller of tales
Reward him, O Lord.
Hanger of screens
Counselor of teens
Fixer of bikes
Chastiser of tykes
Help him, O Lord.
Raker of leaves
Cleaner of eaves
Dryer of dishes
Fulfiller of wishes
Bless him O Lord!
A Father’s Day Prayer by Kirk Loadman
Let us praise those fathers who have striven to balance the demands of work, marriage, and children with an honest awareness of both joy and sacrifice. Let us praise those fathers who, lacking a good model for a father, have worked to become a good father.
Let us praise those fathers who by their own account were not always there for their children, but who continue to offer those children, now grown, their love and support. Let us pray for those fathers who have been wounded by the neglect and hostility of their children.
Let us praise those fathers who, despite divorce, have remained in their children’s lives. Let us praise those fathers whose children are adopted, and whose love and support has offered healing.
Let us praise those fathers who, as stepfathers, freely choose the obligation of fatherhood and earned their step children’s love and respect. Let us praise those fathers who have lost a child to death, and continue to hold the child in their heart.
Let us praise those men who have no children, but cherish the next generation as if they were their own.
Let us praise those men who have “fathered” us in their role as mentors and guides.
Let us praise those men who are about to become fathers; may they openly delight in their children.
And let us praise those fathers who have died, but live on in our memory and whose love continues to nurture us.
Pink Lemonade Party Cake
Makes 16 to 20 servings.
Preparation time: 15 minutes.
Baking time: 30 to 35 minutes
1 (18.25 oz.) pkg. lemon cake mix (plain or with pudding)
1 & 1/4 cups water
1/3 cup vegetable oil
3 large eggs
1 (6 oz.) container frozen pink lemonade concentrate, thawed
3/4 cup confectioners’ sugar
2 cups sweetened whipped cream
Preheat the oven to 350°. Place a rack in the center of the oven. Mist a 9x13 metal baking pan. Dust with flour and shake out the excess flour. Set the pan aside. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Scrape the sides of the bowl and increase the mixer speed to medium. Blend for two minutes or until the batter lightens. Turn the batter into the pan, smooth the top, and place the pan in the oven. Bake the cake until the center springs back when lightly pressed with your finger, about 30 to 35 minutes. Remove the cake from the oven and let rest 15 minutes. For the glaze, combine the lemonade concentrate and confectioners’ sugar until smooth. Poke a long-tined fork into the top of the warm cake every one-half inch, wiping the fork occasionally to remove crumbs. Drizzle the lemonade glaze over the top of the cake. Cover the pan with plastic wrap and place it in the refrigerator to chill, for two hours. Remove the pan from the refrigerator, spread the whipped cream over the top, slice and serve. (Richard’s Note: It is sometimes hard to find a 6-ounce can of pink lemonade concentrate. You can buy a 12-ounce can, thaw and just use 3/4 cup.)
Richard’s Note: My friend Leanna Nicholson taught me the joys of cheese cake making. This delicious recipe I collected in Tampa, Florida, a couple of years ago.
1/4 lb. lightly salted butter
2 cups Nabisco Cinnamon Crisps, ground fine
1/4 cup sugar
Preheat oven to 350. Melt butter over low heat. Combine butter with crumbs and sugar until well blended. Press mixture in the bottom and up the sides of an ungreased 10-inch springform pan.
2 lb. cream cheese
1 & 1/2 cup sugar
4 large eggs
1 & 1/2 Tbs. lime juice
Combine cream cheese and sugar in mixer and beat until soft; add lime juice and sale and blend. Add eggs one at a time, on lowest speed of mixer. Pour filling into crust and bake in preheated oven for 45 minutes. Remove from oven and let stand on a counter for 10 minutes while you prepare the topping. (Note: If ingredients are not at room temperature, add five minutes to baking time.)
2 cups sour cream
1/4 cup sugar
1 tsp. almond extract
Recipe for Tres Leches Cake
Richard’s Note: I first tasted the famous “three milks” cake years ago deep in the heart of Old Mexico. It was supposedly created for the very first time by the nuns of the Convent of Santa Clara in Mexico in honor of the visit of the Viceroy from Spain. This recipe uses a cake mix cake as a base, which, of course, the nuns did not do. Every time I have served this cake or have taken it anywhere, people always want the recipe. It serves up cold and delicious, perfect for summer! I rarely use the walnuts, and if I use Cool Whip I always add a tsp. of flavoring extract, usually vanilla or almond.
1 Butter Pecan Cake Mix (Follow directions and bake cake as directed.)
Let cake cool-poke holes into the top of the cake. Pour one cup evaporated milk, one cup condensed milk and one cup milk mixed well over top of cake, allowing it to soak in. Add whipped topping or make heavy cream whipped topping by beating 2 cups cream with one-fourth cup sugar and one teaspoon cinnamon. Top with cinnamon and walnuts.
Aunt Stella’s Salad
Richard’s Note: This is one of Stella Vance’s recipes. It is one of the best salads you will ever eat! Growing up, Stella and Archie were my “other” mom and dad!
1 cup grated cheese
1 cup crushed pineapple
1 cup English Walnuts
1 bottle red cherries
1/2 pint whipping cream
1 pkg. lemon gelatin
Drain pineapple and save juice. Dissolve gelatin in one cup boiling water. Add three-fourth cup pineapple juice. Whip cream and add all ingredients. Stir well and allow to set.
Cajun Pound Cake
Richard’s Note: This is a very simple cake, but you will be surprised at how good it is! You can add some chocolate chips to this batter if you wish, for extra richness. I sometimes use one-half cup.
1 box Devils’ Food cake mix
1 box instant chocolate pudding mix
1/2 cup oil
1 tsp. cinnamon
3 Tbs. rum, brandy, or extract
1 cup water
Preheat oven to 350°. Combine all ingredients. Pour into greased and floured tube ban. Bake 45 to 50 minutes. Do not remove from pan until ready to glaze.
2 Tbs. cocoa
5 tsp. water
1 Tbs. margarine
1 Tbs. white corn syrup
1 cup confectioner’s sugar
Cook all ingredients except the sugar until the margarine is melted. Add the sugar and glaze the cake.
Richard’s Sauerkraut Salad
2 lb. bag of sauerkraut
1 cup sugar
1/4 cup vinegar
1/4 cup salad oil
1 cup chopped celery
1/2 cup diced onion
1/2 cup diced green pepper
1 small jar pimento, diced
Drain kraut. Add vegetables into the bowl with the kraut. Heat sugar, vinegar and oil together until the sugar melts. Cool. Mix all together and refrigerate. Best if made the day ahead.
Richard’s Note: This recipe comes from the Mississippi Delta where it is very popular. Most every convenience store has a big jar sitting on the counter. Children especially love to make and eat these pickles. Wouldn’t this make a good project for a summer’s day?
1 (46 oz.) jar whole dill pickles
1 cup sugar
2 cups water
2 packets red Kool-Aid (such as cherry flavored)
Drain and discard the juice from the pickle jar. Remove the pickles from the jar and cut each one in half lengthwise. Return the pickles to the jar and set aside. In a measuring cup, combine the sugar, water, and Kool Aid. Mix until the sugar has completely dissolved. Pour enough of the liquid into the pickle jar to cover the pickles. Discard any excess. Cover the jar and refrigerate at least 24 hours. Makes one jar of pickles.
Richard’s Note: Greg Davis gave me this recipe, and I am anxious to try it. Oyster Sauce is a staple in my kitchen. It is a tremendous flavor enhancer and really does not taste like oysters at all, but rather it lends a rich base to sauces and gravies. Start with a tablespoon and go from there. You can find it in the Asian section of the supermarket or in Asian food stores along with the fish sauce, which also is a great flavor enhancer. I like to use it sparingly in salad dressings.
2 Tbs. extra virgin olive oil
2 Tbs. butter
4 skinless boneless chicken breast halves, pounded to 1/4-inch thick
5 green onions finely chopped, not using green stems
1/2 lb. mushrooms (half regular and half baby portabella) sliced
1/4 cup dry Marsala wine
1 cup whipping cream
1 (16 oz.) can of low sodium chicken broth
1 tsp. lemon juice
1/4 cup oyster sauce
1 Tbs. fish sauce
1 Tbs. minced garlic
2 cups flour
1/2 tsp. black pepper
1/2 tsp. white pepper
In a large pan, mix flour and both kinds of pepper. Set aside. In a large frying pan, melt one tablespoon of butter and one tablespoon of olive oil over medium heat. Dredge chicken in flour mixture and sauté over medium heat, turning once, until lightly brown. (about two minutes on each side). Remove from frying pan and set aside. Melt remaining butter and olive oil in same pan and add onions, mushrooms and garlic. Cook until mushrooms are lightly brown, about five minutes. Add Marsala wine and bring it to a boil, scraping up any brown bits from the bottom of the pan. Add cream, chicken broth, lemon juice, oyster sauce, and fish sauce then return to a boil. Return chicken to frying pan, and cook in sauce, turning occasionally, for about 3 minutes to reheat the chicken. Can be served with noodles, jasmine rice, or baked potato.
Taste of Old Spain Supper (Chicken and Rice with Pea Salad)
Richard’s Note: This is a very economical supper to make, and nothing is wasted. The result is a satisfying dinner that has all the flavors of a rich Spanish recipe. I sometimes like to add olives to it as well. You could easily use this recipe as a base and add other things to it that you like such as smoked sausage, roasted pork, shrimp or shell fish. I like it just as it is, too. The pea salad is a tasty summer time staple and it seems to go with everything, or is just delicious all by itself.
1 box Zatarain’s New Orleans Rice Pilaf
1/2 sweet onion
1 small pkg. boneless chicken pieces, cut into smaller pieces
3 Tbs. olive oil
1/2 sweet pepper cut into pieces
1/3 cup sweet peas, drained
1to 2 cloves garlic, minced
Brown chicken pieces in hot oil. Remove and set aside. Saute onion, garlic, and pepper in the oil you browned the chicken in. Saute until just wilted and translucent. Return the chicken to the pot. Add the rice and the amount of water called for on the box. Add the peas. Cover and cook as directed on the box.
The rest of the can of peas, drained
The rest of the onion, minced
2 hard boiled eggs, diced
Enough mayonnaise to bind
Salt and pepper to taste
Combine all these ingredients. Cover and chill.