A HARTE APPETITE: BREAKFAST IN BED MAKES DAD'S DAY

This Sunday is Father's Day, a day when we pay tribute to dads everywhere. It's a day sacred to manufacturers of bad ties, a day when, according to AT&T, collect calls soar to record levels, and a day to reflect on all the things our fathers used to say to us as we were growing up.

While my own children might recall that my best advice to them was, "Don't ask me; ask your mother," I trust they feel they picked up enough wisdom from their dad that he deserves one day out of the year set aside in his honor. I suspect most of us feel that's the least we can do for our fathers.

And what better way to honor dad than by treating him to breakfast in bed? That's been the ritual in our house for nearly thirty years and I'll bet that in many other homes as well nothing quite so much says pampering as breakfast in bed.

Breakfast in bed can be as simple as cereal with fruit or as involved as eggs Benedict. Any breakfast fare -- waffles or pancakes, scrambled eggs or omelets, muffins or bagels -- will do. The important thing is to make the event special by using your best china and silverware, crisp linens and fresh flowers. But if you're looking for something special to make for breakfast for dad this Sunday consider the following tried and true recipes.

DOTTY'S BAKED OATMEAL

This recipe from Linda Collister and Anthony Blake's "The Baking Book" belongs to Dotty Hess, who frequently prepares it for bed and breakfast guests at her family farm in Lancaster County, Pa. The dish, which resembles a giant oatmeal muffin, has become a favorite of ours for breakfast year-round.

Ingredients:

1/2 cup soybean or sunflower oil

2 eggs, beaten

1 cup sugar

3 1/2 cups quick cooking oats

2 teaspoons baking powder

1/2 teaspoon salt

1 cup whole milk

Directions:

Preheat oven to 350 degrees. Mix the oil with eggs and sugar. When thoroughly blended, stir in the oats, baking powder and salt followed by the milk. Mix well, then pour into a greased deep baking dish or souffle dish (about 8 inches in diameter). Bake for 35-40 minutes or until golden and firm to the touch. Serve warm, with fresh fruit and cream. Serves 6.

ASPARAGUS FRITTATA

A frittata is essentially an omelet Italian style. They're less tricky to make than omelets because the filling is mixed with the eggs and there's no need to fold or flip the mixture over. It's simply browned under the broiler. This is one of my favorite variations, based, after much experimentation, on a recipe in Rosso and Lukins' "The New Basics Cookbook."

Ingredients:

3 eggs

2 tablespoons half and half

1/4 teaspoon thyme

1/4 teaspoon salt

pepper, to taste

4 asparagus spears

1/2 cup shredded Swiss cheese

1 tablespoon dried bread crumbs

2 tablespoons butter

2 cups coarsely chopped arugula leaves or mustard greens

Directions:

Cut asparagus in half lengthwise and then into 1-inch pieces. Cook in boiling water just until crisp-tender, then drain, pat dry, and toss with cheese and bread crumbs. Beat eggs, half and half, thyme, salt, and pepper together. Melt butter in 10-inch ovenproof skillet over medium heat. When butter stops foaming, add greens and saute just until wilted, about 1 minute. Lower heat to medium-low, pour in egg mixture, and cook until set, 3 to 4 minutes. The top should still be wet. Sprinkle with asparagus mixture and place under broiler for 2 to 3 minutes until golden brown. Serves 2.

MIMOSA

This beverage adds elegance to any breakfast. Mix equal parts champagne and orange juice or, for a more exotic flavor, use guava juice or passion-fruit juice.

We're still looking for recipes for barbecue sauces and marinades. If you have one you'd like to share with readers (or any recipe for that matter) send it to The Harte Appetite, c/o Southeast Missourian, P.O. Box 699, Cape Girardeau, Mo., 63702-0699. And if you're looking for a recipe for something in particular, send your request to the same address and we'll do our best to locate the one you're after.

~Tom Harte is a professor at Southeast Missouri State University and writes a food column every other week for the Southeast Missourian.