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Dads are special

June 12, 2013
By Pat Jensen , Marshall Independent

Young or old, we all have cherished memories of our Dad or someone else who served as a father figure in our lives. I remember family outings - usually on a Sunday afternoon. Fishing was a popular activity, even when we didn't catch a single fish. We just enjoyed being together.

Father's Day is the perfect time to let Dad know how much he is loved and appreciated.

What is a Dad?

A dad is someone who gives you his time,

His attention, his support and his love.

He's the friend you can always count on,

The adviser you know you can trust.

A dad is the one who stands by you

When you stumble

And is proud of you when you succeed.

Though some of his dreams

May be different from your own,

He always wants the best for you.

You might not tell him often enough

How much you appreciate him,

But a dad understands that you do -

Just because he's Dad.

Author Unknown

You'll reel in compliments when you serve ...


1-1/2 lbs. walleye, perch or pike fillets

(enough to fill 9x13 baking dish)

1/4 cup milk

1-1/2 cups crushed potato chips

1/4 cup + 2 T. grated Parmesan cheese

1/4 tsp. + 1/8 tsp. dried thyme

2 T. dry bread crumbs

2 T. margarine, melted

Cut fish into serving-size pieces. Place milk in a shallow bowl. In another shallow dish, combine chips, cheese and thyme. Dip fish in milk, then coat with the potato chip mixture. Sprinkle a greased 9x13 baking dish with bread crumbs. Place fish (in a single layer) over crumbs. Drizzle with margarine. Bake, uncovered, at 500 for 12 to 14 min. or until fish flakes easily with a fork.

Vegetables add crunch and flavor


2 cups macaroni (uncooked)

1/2 cup chopped onion

1 cup diced celery

1 cup diced unpeeled cucumber

1 cup grated carrot

Cook macaroni as package directs. Rinse and drain. Combine with vegetables.


3/4 cup salad dressing (Miracle Whip)

3/4 cup sugar

1/4 cup white vinegar

1/4 tsp. pepper

1/4 tsp. nutmeg

1/2 tsp. salt

Mix well. Add to macaroni mixture. Chill before serving.

Variation: Use equal parts of white and cider vinegar to equal 1/4 cup.

For breakfast or snacking


1-1/2 cups flour

1/2 cup + 1 T. sugar, divided

2 tsp. baking powder

1-1/4 tsp. cinnamon, divided

1/4 tsp. salt

1 egg, beaten

2/3 cup buttermilk

1/4 cup butter, melted

1/2 cup chopped fresh or frozen rhubarb, thawed and drained

1/4 cup peach preserves

In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 tsp. cinnamon and salt. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 tablespoon of batter into nine paper-lined muffin cups. Combine rhubarb and preserves; place 1 tablespoon in the center of each cup. Do not spread. Top with remaining batter. Lastly, combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400 for 20 min. or until top of muffin springs back when lightly touched in the center. Yield: 9 muffins.

Very rich - cut small slices


2 eggs (room temp.)

1 cup sugar

1/4 tsp. salt

1 cup light corn syrup

2 T. melted margarine

1 tsp. vanilla

1/2 cup coconut

1/2 cup quick -cooking oatmeal [uncooked]

1/2 cup chocolate chips

9-in. deep dish pie shell, unbaked

In a mixing bowl, beat eggs until thick (about 3 min.) Add sugar, salt, corn syrup, margarine and vanilla, beating until blended. Stir in coconut, oats and chocolate chips. Pour into pie shell. Bake at 350, about 50 min. Pie will be dark in color. Allow to cool before cutting.

Food for thought: A happy home is not one without problems, but one that handles them with understanding and love.



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