Father’s Day Menu

15 June 2022

There are many people that cross our lives who represent a paternal influence on how we act and react.  Father’s day is a good time to recognize those individuals.

Most of the items in this article can be prepared in advance or are easy to work with, leaving lots of time for visiting for everyone.


Slow Cooker Ribs


  • 1 3/4 pound country style pork ribs (baby back ribs ) (about 2 racks)
  • Salt and pepper to taste
  • 1 cup barbecue sauce plus additional for serving


  • Salt and pepper the ribs, coat them with sauce and place them in the slow cooker.
  • Cover the slow cooker and cook on low for 8-10 hours.
  • Baste with BBQ sauce and serve with extra sauce on the side.

Southern Style Pork Tenderloin


  • 2 whole pork tenderloins, approximately 2 pounds total, trimmed
  • 1/4 cup bourbon, optional
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup dijon mustard
  • 3 tbsp olive oil
  • 1 tablespoon finely chopped fresh ginger
  • 3 garlic cloves, minced


  • Place the first seven ingredients in a bowl and whisk to combine. Pour into a large zipper bag or glass container large enough to hold the pork tenderloins and marinate overnight or up to 2 days.
  • Preheat a grill to high heat, and oil the grates.
  • Remove tenderloins from the bag, reserving the marinade, and grill for 14-15 minutes, turning halfway through or until the internal temperature is 140°F. Remove from heat and set meat aside to rest for 5-10 minutes to allow the juices to rest and redistribute.
  • While the meat is resting, place the marinade in a small pan. Bring to a boil, reduce to a simmer and cook for 10 minutes.
  • Slice the tenderloin on a bias and serve with the sauce if desired.


Tex Mex Rice Cakes


  • 1 cup cooked brown rice
  • 1/2 cup whole wheat bread crumbs
  • 1/2 cup grated cheddar cheese
  • 3/4 cup corn kernels
  • 2 tablespoons chopped cilantro
  • Salt and pepper to taste
  • 2 large eggs
  • 2 tablespoons vegetable or canola oil for cooking


  • In a bowl, combine together the rice, bread crumbs, cheese, corn, cilantro and salt and pepper.
  • In a separate bowl, whisk the eggs, then add to the rice mixture and mix to combine well.
  • Measure 1/4 cup mixture at a time and shape into patties.
  • Heat a thin layer of oil in a skillet over medium heat. Add the patties and cook for 2 minutes on each side, until golden brown.

To Freeze: Prepare the recipe and place the patties in a single layer on a tray and freeze for 30 minutes, or until frozen through. Transfer to a zip top bag or other freezer safe container for up to 4 months. Thaw overnight in the fridge cook as directed.

Cucumber Salad


  • 2 English cucumbers thinly sliced
  • Salt and pepper to taste
  • 1 red onion thinly sliced
  • 1 cup distilled white vinegar
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 2 tablespoons fresh dill minced


  • Season cucumbers with salt in a large bowl and let sweat 1 hour. Drain liquids and toss cucumbers with onion slices.
  • In a small saucepan over high heat, pour in white vinegar and water and stir in sugar until dissolved and liquid turns clear, 3 to 5 minutes.
  • Pour over cucumbers and onions. Stir in dill. Cover with plastic wrap and refrigerate 1 hour. Serve cold or at room temperature.


Lemon Poke Cake


  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant lemon pudding mix
  • ¾ cup water
  • ½ cup vegetable oil
  • 4 eggs
  • ⅓ cup lemon juice
  • 2 cups confectioners’ sugar


  • Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan.
  • In a large bowl, stir together the cake mix and instant pudding. Add the water, oil and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.
  • Bake for 40 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean.
  • In a small bowl, mix together the lemon juice and confectioners sugar until smooth. While the cake is still hot, poke holes in the top with a fork. Pour over hot cake.
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