Dining with Dad: Good eater of mom's good cooking

My dad very recently passed away, and, as I sat down to write this column, all I could think about was my dad. He was a very good eater -- because mom was a very good cook -- and there are so few things he did not care much for.

He would usually pass on the Brussels sprouts and asparagus, and anything real spicy, but in general, he would eat anything that didn't eat him first.

I am one of six children, and dad worked hard to make a way for us. He farmed and had another job as well, and we always had all we ever needed.

In thinking about his favorite foods, I realized many of them I don't have recipes for, as mom seldom used recipes to make common ordinary supper foods. But, I did find a few that I think he would love.

For those of you who knew my dad, you know he would love any fried chicken and meatloaf that you would put in front of him.

Dad helped graft two large paper shell pecan trees many years ago and those trees produced several hundred pound of pecans on the big producing years. We have grown up putting pecans in everything because we have always had an abundance. Of course, one of dad's favorites would be mom's pecan pie.

Dad liked to mix his iced tea with lemonade or just drink lemonade with his meal, so am sharing my favorite lemonade recipe.

Meatloaf

1 1/2 pounds ground beef

3 slices soft white bread, torn into very small pieces

1 cup tomato juice or milk

1/2 cup very finely chopped onion, or grate the same amount

1 egg, beaten

1 teaspoon salt

1/4 teaspoon pepper

Mix ingredients thoroughly. Press into a 5x9x3-inch loaf pan or shape into a loaf. Bake, uncovered at 350 degrees for about 1 1/2 hours. Cover with the topping and bake an additional 10 minutes. Drain off excess fat.

For the topping:

1/2 cup ketchup

1/3 cup brown sugar

1 1/2 tablespoons prepared mustard

2 tablespoons cider vinegar

Mix all ingredients in a small saucepan and bring to a boil. Pour over loaf 10 minutes before end of baking.

Southern Fried Chicken

2 pounds cut-up chicken

Sauce mixture:

4 eggs

1/3 cup water

1 cup Texas Pete hot sauce

__Seasoning blend:__

1 1/2 teaspoons salt

1 1/4 teaspoons fresh ground black pepper

1/4 teaspoon garlic powder

Dredging mixture:

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

Heat peanut oil in a large deep pot to 350 degrees (do not fill more than half full)

For sauce mixture: in a medium-sized bowl, beat the eggs with the water. Add hot sauce and whisk together well. Pour this mixture into a large plastic zip-top bag.

For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.

For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.

Rinse and pat dry chicken pieces with a paper towel. Cut breast pieces in half across ribs.

Sprinkle chicken generously on both sides with seasoning blend. Drop a few chicken pieces into bag of sauce mixture and squish around to coat thoroughly. One piece at a time, roll chicken in flour mixture and drop into hot oil. Don't crowd chicken pieces, so cook in small batches, about half at a time. Fry chicken until brown and crisp.

Drain on paper toweling. Dark meat will take about 14 minutes, white meat about 10 minutes. Remember smaller pieces cook faster than the larger ones. You can check for doneness by piercing to the bone in the thickest part with a fork. If the juices run clear, it is done.

Cherry Glaze for Angel Food Cake

1 1/2 cups powdered sugar

6-8 teaspoons maraschino cherry juice

Finely chopped maraschino cherries, drained

In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Spread or drizzle glaze over a freshly baked cooled angel food cake.

Pecan Pie

3 eggs, slightly beaten

1 cup dark Karo syrup, light or even maple syrup will work

1 cup brown sugar

1/3 cup evaporated milk

1 1/2 tablespoons butter

3/4 teaspoon vanilla

Pinch of salt

1 cup pecans

1 unbaked pie shell, 9-inch

Mix together slightly beaten eggs and add syrup, brown sugar, milk, butter, vanilla and salt. Beat at medium speed until well mixed. Put pecans in pie shell. Pour filling over the pecans. Bake at 350 degrees for 55 to 60 minutes until browned and set. The filling will puff up during baking but then will fall and settle as it cools.

Fresh Lemonade

2 cups sugar

1 cup hot water

2 cups fresh lemon juice

1 gallon cold water

1 lemon, sliced

Mint sprigs, for garnish

In a 1-gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.