Remember Dad!

It should come as no surprise that neckties lead the list of Father’s Day gifts and according to the US Census Bureau, there are approximately 66.3 million fathers in the United States today. That’s a lot of ties, guys, but we know that not all dads even wear ties, so consider other items high on the list of Father’s Day gifts like hammers, wrenches and screwdrivers. Or, visit a sporting goods store to buy dad a new fishing rod or set of golf clubs. I encourage all of you who have a father to spend the day with him and make every moment count. Let us not forget those children who have lost a father this year, and those fathers who have lost a child. I dedicate this column to my husband, Van Norris, who is the greatest father that a son could ask for. Garrett told me so and I see it every day in the example that he places before the young man that he has raised with deep love, compassion, patience, encouragement and a Godly example in all he does. Happy Day, Dads!

Barbecued Pork Chops

8 lean pork chops
½ cup ketchup
1 tsp. salt
1 tsp. celery seed
½ tsp. ground nutmeg
1/3 cup white vinegar
1 cup water
1 bay leaf

Preheat oven to 325 degrees F. In a skillet, heat a small amount of oil and brown both sides of the pork chops. In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf. Pour over chops. Bake in oven for 90 minutes. Turn chops once during baking.

 

New Red Potato Salad

3 pounds unpeeled red potatoes
4 eggs
1 ½ cups mayonnaise
2 Tbsp. milk
2 Tbs. white vinegar
½ cup sliced green onions
½ teaspoon salt
¼ tsp. ground black pepper
1 cup sliced celery

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.

Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.

In a small bowl, whisk together mayonnaise, milk, vinegar, onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.

My Favorite Carrot Cake

2 cups sugar
2 cups flour
2 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1 ½ cups vegetable oil
4 eggs
3 cups grated carrot
1 cup chopped nuts, optional
1 tsp. vanilla

Sift together the sugar, flour, soda, salt and cinnamon. Stir in oil. Add eggs, one at a time, mixing well after each addition. Add carrots, nuts, and vanilla, mixing thoroughly.
Pour into a floured and greased 13 x 9-inch cake pan. Bake at 350ºF for 30 minutes. Cool in pan. Spread with Cream Cheese Icing.

Cream Cheese Icing:
8 oz. package softened cream cheese.
¼ cup softened butter
2 tsp. vanilla
1 lb. box powdered sugar

Beat together cream cheese and butter until smooth. Blend in vanilla. Sift powdered sugar. Gradually beat together powdered sugar and mixture.

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.