It is a typical June day. As I consider the garden jobs to be done, the school bus arrives along with the chattering of my children as they enter the kitchen.The peace quickly disappears.One child needs my help in composing an eight line song, our youngest child desperately wants me to play the Candyland game and my other child wants a ride to a ball game.And they’re hungry, but there is nothing they want in the fridge.Noise is nothing new to this kitchen, which once housed the Cowan family and their seven children.I believe that making a family function smoothly requires things that never change. We all must speak our minds, listen to others and learn to compromise. Another important part of building a happy family is taking time to let each person know that they are special.With Father’s Day approaching this weekend, we should think of ways to show our appreciation. Why not dazzle him with good food prepared just for him? The following menu is tasty, but easy enough to involve the kids in the preparation.
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Tangy grilled Chicken
Chicken can be tricky to grill without burning. Try this simple method from Kraft Kitchens. If the weather is bad, this menu is tasty oven roasted.3 lb. chicken pieces 1.5 kg (legs, wings and thighs)1 c. barbecue 250 mL sauce, any flavour, dividedHeat the barbecue to high. Put chicken in a container or resealable bag. Add 3/4 cup (175 mL) of barbecue sauce, seal the bag or container. Shake to coat chicken with sauce. Remove chicken. Place chicken on one side of the grill, cook for two minutes. While chicken is cooking, poke small holes in a large piece of foil and place on the other side of the grill. Gently move the chicken over to the foil side. Close lid, turn off the burner under the chicken. Cook the chicken for another 35 minutes or until done, turning and brushing with remaining sauce after 30 minutes.
Don’t forget the veggies.
If your dad has to have potatoes with his meat, this will make him happy.
Grilled potatoes and vegetables
5 medium potatoes, peeled and thinly sliced1 medium onion, sliced2 carrots, sliced6 tbsp. butter 90 mL1/4 c. shredded cheddar cheese 60 mL1 tbsp. minced fresh parsley 15 mL1 tbsp. fresh chopped dill 15 mLsalt and pepper to taste1/4 c. chicken broth 60 mLPlace the potatoes, onion and carrots on a piece of foil large enough to wrap around the vegetables. Dot the vegetables with butter. Combine the cheese, parsley, dill, salt and pepper, sprinkle over potatoes. Fold foil around potatoes and add broth. Seal the edges of foil well.Grill, covered, over medium heat for 35 to 40 minutes or until potatoes are tender. Serves four to six.
Rhubarb cheesecake
1 c. flour 250 mL1/2 c. brown sugar, packed 125 mL1/4 tsp. salt 1 mL1/4 c. butter 60 mL1/2 c. chopped pecans 125 mL1 tsp. vanilla 5 mLFilling:1 16 oz. pkg. cream 500 grams cheese, softened 3/4 c. sugar 175 mL3 eggs, lightly beaten1 tsp. vanilla 5 mLTopping:1 c. sugar 250 mL1 tbsp. cornstarch 15 mL1/4 tsp. ground cinnamon 1 mL1/4 c. water 60 mL3 c. chopped fresh or frozen rhubarb, thawed and drained 750 mLIn a bowl, combine flour, brown sugar and salt, cut in butter until mixture resembles coarse crumbs. Stir in pecans and vanilla. Press into a greased 13 x 9 inch (33 x 22 cm) baking dish. Bake at 375 F (190 C) for 10 minutes. Cool slightly.In a large bowl, beat cream cheese and sugar until light and fluffy. Add egg, beat on low speed until combined. Add vanilla. Pour over the crust.Bake for 20 to 25 minutes or until centre is set and edges are light brown. Cool on a wire rack for one hour.In a large saucepan, combine the sugar, cornstarch and cinnamon. Gradually stir in water until smooth. Add rhubarb. Bring to a boil over medium heat, cook and stir for five minutes or until thickened. Cool.Pour over filling. Place in fridge for at least one hour. Serves 12-15.If using frozen rhubarb, measure while solid, then thaw. Drain but do not press liquid out. Source: www.tasteofhome.com.Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
