On July 19, 1910, the governor of the U.S. state of
Washington proclaimed the nation’s first “Father’s Day.” However, it was
not until 1972, 58 years after President Woodrow Wilson made Mother’s
Day official, that the day became a nationwide holiday in the United
States.
Every third Sunday in June, our family gathers to honor our fathers with food, conversation, and reminiscences of times gone by. This year, we all gathered around a table of delicious food prepared by the hands of each mother, inspired by the desires of each father. Although there were several fathers missing from our table, we memorialized each one with a favorite photograph and spoke tender words about our loved ones who have passed on before us.
These are the men who survived the Great Depression, fought in World Wars I, II, and the Korean Conflict. They shouldered the burdens of a torn and crippled country and built the greatest nation on Earth. These men and women have been called "The Greatest Generation", and I hope we can carry forward the strength and integrity of their efforts.
Upon the request of several hungry gatherers, I am including the recipes of the dishes that were "Made With These Two Hands"...
Twice Baked Potato Casserole
8 medium baking Russet potatoes
8 ounces cream cheese, at room temperature
1 stick butter, at room temperature
1 pint sour cream
2 cups shredded sharp cheddar cheese
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
green onions for garnish
6 slices crisp bacon, crumbled
Preheat oven to 350 degrees. Pierce the skins of each potato and place on a baking sheet. Bake for one hours and fifteen minutes.
While potatoes are baking, fry 6 slices of bacon until crisp. Set aside to drain. In frying pan, saute two cloves of minced garlic.
Once potatoes are fully cooked and allowed to cool, peel each and cut into cubes. Place in a large bowl. Add cream cheese, butter, sour cream and one cup of shredded cheddar. Combine. Add garlic, salt, and pepper. Combine.
Spray a 13" x 9" baking dish with non-stick cooking spray and place potato mixture in dish. Cover with plastic and refrigerate until ready to bake.
Preheat oven to 350 degrees and bake casserole for 30 - 35 minutes. Sprinkle remaining cheese on top and warm for another five minutes. Garnish with crumbled bacon and green onions.
Broccoli Salad
Salad:
2 heads fresh broccoli, washed and cut into bite-size florets
½ cup chopped red onion
½ cup dried cranberries
½ cup slivered almonds
½ cup roasted sunflower seeds
Dressing:
1 cup mayonnaise
3 tablespoons white vinegar
⅓ cup sugar
½ teaspoon ground black pepper
Add broccoli, red onions, cranberries, almonds and sunflower seeds to a large bowl. Set aside. Prepare dressing by mixing mayonnaise, vinegar, sugar, and pepper in a small bowl. Pour dressing over the broccoli salad and mix thoroughly. Transfer salad to a large plate or serving bowl.
Every third Sunday in June, our family gathers to honor our fathers with food, conversation, and reminiscences of times gone by. This year, we all gathered around a table of delicious food prepared by the hands of each mother, inspired by the desires of each father. Although there were several fathers missing from our table, we memorialized each one with a favorite photograph and spoke tender words about our loved ones who have passed on before us.
These are the men who survived the Great Depression, fought in World Wars I, II, and the Korean Conflict. They shouldered the burdens of a torn and crippled country and built the greatest nation on Earth. These men and women have been called "The Greatest Generation", and I hope we can carry forward the strength and integrity of their efforts.
Upon the request of several hungry gatherers, I am including the recipes of the dishes that were "Made With These Two Hands"...
Twice Baked Potato Casserole8 medium baking Russet potatoes
8 ounces cream cheese, at room temperature
1 stick butter, at room temperature
1 pint sour cream
2 cups shredded sharp cheddar cheese
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
green onions for garnish
6 slices crisp bacon, crumbled
Preheat oven to 350 degrees. Pierce the skins of each potato and place on a baking sheet. Bake for one hours and fifteen minutes.
While potatoes are baking, fry 6 slices of bacon until crisp. Set aside to drain. In frying pan, saute two cloves of minced garlic.
Once potatoes are fully cooked and allowed to cool, peel each and cut into cubes. Place in a large bowl. Add cream cheese, butter, sour cream and one cup of shredded cheddar. Combine. Add garlic, salt, and pepper. Combine.
Spray a 13" x 9" baking dish with non-stick cooking spray and place potato mixture in dish. Cover with plastic and refrigerate until ready to bake.
Preheat oven to 350 degrees and bake casserole for 30 - 35 minutes. Sprinkle remaining cheese on top and warm for another five minutes. Garnish with crumbled bacon and green onions.
Broccoli Salad
Salad:
2 heads fresh broccoli, washed and cut into bite-size florets
½ cup chopped red onion½ cup dried cranberries
½ cup slivered almonds
½ cup roasted sunflower seeds
Dressing:
1 cup mayonnaise
3 tablespoons white vinegar
⅓ cup sugar
½ teaspoon ground black pepper
Add broccoli, red onions, cranberries, almonds and sunflower seeds to a large bowl. Set aside. Prepare dressing by mixing mayonnaise, vinegar, sugar, and pepper in a small bowl. Pour dressing over the broccoli salad and mix thoroughly. Transfer salad to a large plate or serving bowl.
