Families across the country will honor their fathers this weekend, showing their appreciation for the important men in their lives in as many ways as there are fathers. These celebrations will, however, include one common denominator: food.
While many families will enjoy a meal at their favorite restaurant, others will gather for a home cooked meal. However, it is possible to take advantage of both.
Your family could dine out and then come home for a delicious dessert, like this apple cobbler with a scoop of whipped cream on top. Or if Dad wants to stay home with his loved ones, you can surprise him with a delicious pasta dish, like this Veggie-Shrimp Alfredo, followed by the Cobbler for dessert.
Either way, it’ll be a great way to celebrate your dad. Happy Father’s Day to all the dads out there!
GOLDEN APPLE TOPPING
1/2 cup margarine or softened butter
1 cup of sugar
1 teaspoon of vanilla
1 cup of flour
1 cup of oats
3/4 teaspoon cinnamon
Using an electric mixer on medium speed, beat the butter and sugar in a large bowl until creamy. Incorporate the egg and vanilla. Carefully fold in the flour, oatmeal and cinnamon. Set aside until ready to use.
5 cups thinly sliced apples
3/4 cup sugar
1 1/2 teaspoons of cornstarch
1 1/2 teaspoon of cinnamon
1/4 teaspoon nutmeg
1 cup caramel ice cream topping
1/2 cup chopped walnuts (your choice)
Preheat the oven to 350 degrees. Peel, seed and slice the apples. In a bowl, combine the apples, sugar, cornstarch, cinnamon and nutmeg. Mix well.
In a separate small bowl, combine ice cream topping and nuts. Spread apple mixture evenly on bottom of a buttered 3-quart pan or baking dish. Then drop spoonfuls of ice cream evenly over the apples.
Distribute the filling evenly over the whole. Bake for 45 minutes or until golden brown.
6 ounces of uncooked linguine (or spaghetti)
8 ounces of fresh asparagus tips, trimmed and cut into 1 1/2 inch pieces
1 cup baby carrots, quartered lengthwise
1 cup sliced fresh mushrooms
1 cup frozen peas, thawed
1 teaspoon minced garlic
1/2 cup of water
1 pkg. (1 pound) frozen medium shrimp, ready to cook, thawed; tails and shells removed
1 regular-size jar of Alfredo sauce
2 tablespoons chopped fresh chives, plus more for garnish
1 teaspoon grated lemon zest
1/2 cup grated Parmesan plus more for garnish
Cook and drain linguine as directed on package; cover and keep warm. Meanwhile, in a 12-inch skillet, combine asparagus, carrots, mushrooms, peas, garlic and water. Heat to a boil. Reduce the heat to medium-low, cover and simmer for 4 to 6 minutes or until the vegetables are tender and crunchy.
Add the shrimp and cook, stirring 2-3 minutes or until the shrimp are pink. Drain and return the mixture to the pan. Stir in the Alfredo sauce, 2 tablespoons of chives and lemon zest. Sprinkle 1/2 cup of Parmesan cheese on top. Simmer, uncovered, for 2 to 4 minutes, stirring occasionally, until heated through.
Serve over linguine. Sprinkle with chives and Parmesan when ready to serve. Makes 4 large portions.