Rae Udy

RECIPES: Steve’s Party Punch, Verl’s Baked Potatoes, Cal’s Bar-B-Q Beans, Bud’s Chinese Coleslaw

By Rae Udy

We have all heard men make the best chefs and I can’t disagree with all the great male cooks in my family. Here are some recipe favorites from my favorite Dad’s.
Happy Father’s Day.

STEVE’S PARTY PUNCH
(my husband)
1 twelve-ounce container frozen Minute Maid orange juice concentrate
1 two-liter bottle Canada Dry Ginger Ale
1 large orange, sliced into thin wedges
1 large lemon, sliced into thin wedges
1 bag crushed ice
Mix orange juice concentrate with ginger ale in a large punch bowl. Add sliced fruit and stir. Add ice just before serving guests. Yields 24 small glasses.

VERL’S BAKED POTATOES
My Dad, Verl

6 large baking potatoes
1 Tablespoon olive oil
1 teaspoon each: garlic salt, oregano, and chili powder
Wash and scrub potatoes. Dry completely. Tear six sheets of aluminum foil into twelve inch squares. Lay foil squares on counter and place a potato on each piece. Rub each potato with olive oil and sprinkle with spices. Wrap each tightly with the foil. Bake in preheated 350 degree oven for forty-five minutes or until potato is tender. Remove from oven and unwrap. Slice down the middle and top with low-fat sour cream, shredded cheddar cheese and finely chopped green onions. Serves six to twelve.

CAL’S BAR-B-Q BEANS
(my father-in-law)
2 twenty-eight ounce cans of Bush’s brand vegetarian baked beans
¼ (one-quarter) cup finely chopped onion
2 Tablespoons soy bacon bits
Mix beans, onion and soy bacon bits in a bowl. Lightly oil a 10 by 13 inch baking pan and pour in bean mixture. Bake uncovered in a preheated 350 degree oven for 30 minutes. Yields twelve servings.

BUD’S CHINESE COLE SLAW
(my stepdad)
1 small head cabbage
1 each: sweet red and green pepper, seeded and chopped fine
2 stalks celery, chopped fine
1 bunch green onions, cleaned and chopped fine with tops
2 uncooked packages Oriental flavor Raman noodles (keep seasoning packets for dressing)
¼ (one-quarter) cup olive oil
¼ (one-quarter) cup apple cider vinegar
¼ (one-quarter) cup cold water
Prepare vegetables and place in large bowl. Crush noodles and add to salad. Combine oil, vinegar, and water with seasoning packets and stir. Pour over cabbage mixture and stir. Serve 12 immediately or will store for a few days.