FATHER'S DAY RECIPES AND MENUS

Preparation Notes: This is a very easy menu, but there will be some last minute preparations so planning is important to ensure that all goes smoothly. First, plan to serve buffet style, whether the meal is set up in your kitchen or on a long table. If making homemade sausage, it can be mixed and formed into patties the day before or frozen for several months. Make the molasses cake the day before. Cover and keep at room temperature. The melons can be prepared a day ahead and refrigerated, as well as the honey-yogurt cream. About one hour before brunch, prepare the vegetables and garnishes for the tortillas. Slice the potatoes and place in cold water. Dry them well before cooking. The sausage, eggs and/or potatoes can be done as needed and kept warm in a very low oven for a short time until everyone is ready to eat. Don't forget to heat the tortillas and let everyone assemble their own as desired.

Preparation Notes: This meal is very easy to prepare. What can't be made ahead either cooks quickly or requires minimal hands-on time. Make the ice cream several days ahead and freeze. If you are making homemade croutons for the Caesar salad, they can be made a day ahead and stored in an airtight container. Make the pie crust for both the pie and quiches a day ahead, place in the pans, cover and refrigerate. (They can also be made several weeks ahead and frozen.) In the morning, make the pie and keep at room temperature. Bake and stuff the potatoes, cover and refrigerate. Clean the romaine lettuce and refrigerate. Several hours ahead, place the steaks and the marinade in a sealable bag and refrigerate until about thirty minutes before grilling. Bring the potatoes to room temperature. Make the filling for the quiches, bake and let people help themselves while you complete the meal. Make the salad dressing. Heat the grill and bake the potatoes. Keep the potatoes warm while grilling the steaks. Toss the salad while the steaks rest, then serve and enjoy.