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More Dad-Pleasing Ideas Perfect Iced Tea For perfect iced ten, follow one of these easy methods: Using boiling water and loose tea or teabags: Bring 1 quart of freshly drawn cold water to a full rolling boil in a saucepan. Remove from heat and immediately add 1/3 measuring cup of loose tea or 15 teabags. Stir, cover and let stand 5 minutes. Stir again and strain into a pitcher holding another quart of cold water. Serve over ice. Makes 2 quarts. Using cold water and teabags: Fill a quart pitcher or container with cold tap water. Add 8 to 10 teabags (remove tags). Cover. Let stand at room temperature or in the refrigerator at least b hours or overnight. Remove teabags, squeezing against side of container. Pour into ice-filled glasses Makes 1 quart. Recipe may be doubled. Using instant tea or iced tea mix: Follow directions on jar or envelope. In general, allow 2 rounded tablespoons of instant tea powder to each quart of cold water. Stir. Add ice. If using lemon-flavored iced tea mix, use 2 small envelopes or 1/2 cup mix to each quart of cold vvati t If it's roast beef that makes Dad all smiles, he'll be the happiest man in town when you honor him with Father's Day Beef Roast. Hell find the lean, flavorful beef eye round roast especially tantalizing for it is marinated in red wine flavored with onion, parsley and thyme. As a bonus, the marinade also acts, as a tenderizer for the beef. Other tips for tenderness: slowly roast the beef only to rare and carve into thin slices. For interesting color, texture and flavor con­ trasts, brighten the Father's Day menu with Deli­ cious Apple Layered Salad, a fresh fruit version of i* • '-m A the popular layered salad. Diced Red and/or Golden Delicious apples are layered with diced celery, orang^ pieces, grape halves and chopped pecans. All is crowned with a creamy blue cheese dressing and decorative apple wedges. It's a salad you can serve with confidence for Washington-State Delicious apples are juicy, crisp and flavorful. No matter what the weather this Father's Day, Dad will be cool and refreshed as he sips on Teaberry Punch. Iced tea, easily made with instant tea, is delightful flavored with cranberry juice cocktail and temon juice. For an even easier version of the punch, lemon-flavored iced tea mix can be used. Father's Day Beef Roast 3-1/2 to 4-pound beef 1 medium onion, chopped eye round roast 2 tablespoons snipped parsley 1 cup ted wine 1/2 teaspoon thyme leaves 2 tablespoons oil Dash freshly ground , black pepper Combine wine, oil, onion, parsley, thyme and pepper, p/ace roast in plastic bag; add marinade, turn to coat. Tie bag securely and mar­ inate in refrigerator 24 hours, turning occasionally. Pour off mari­ nade. Pat roast dry with absorbent paper; pface on rack in open roast­ ing pan. lnser{ roast meat thermometer so bulb is centered in the thickest part. Do not add water. Do not*coyer. Roast in a slow oven (325°F.) until thermometer registers 135°F! Allow 20 to 22 minutes per ftound. Let roast "stand" 15 minutes. (Roasts will usually rise 5°F. in temperature to reach 140°F. for rare). Carve into thin slices. . Delicious Apple Layered Salad , , .. . _ , 3 cups cored, diced Red or Goldep Delicious apples 1 tablespoon lime juice 1 cup diced celery 1 orange, pared, sliced and halved ; v cup green grapes, halved and seeded if necessary % Toss diced apples with lime juice; place half i'h bottom of 3-inch deep, 2-quart glass bowl. Layer celery, orange, grapes, pe^ns and remaining diced apples in bowl. Spread Creamy Dressing over top. Garnish with blue cheese and apple slices. 6 servings. Creamy Dressing Combine 1/3 cup each mayonnaise and dairy sour crtam with 2 tablespoons crumbled blue cheese; mix well. Yield: 2/3 cup. 1/2 cup chopped pecans Creamy Dressing 1 tablespooncruml blue cheese 1 Golden Delicious apple, cored and sliced r. • . . • - t ' 4: Teaberry Punch 2 cups cranberry juice cocktail 1/4 cup lemon juice 2 rounded tablespoons instant te^ 1 quart cold water Sugar to taite Combine instant tea and cold water in large pitcher. Add cran­ berry and lemon juice, stir well. Sweeteh to taste. Pour into ice- filled glasses. Yield; 6 cups. Note: Punch ntay be made using lemon-flavored iced tea mix. Follow Af a i a A M n a «% a* n* a. -- _ . t » • _ directions on berry juice. or making one quart; then add 2 cups cran- ' m Vsfv'i". OWl « |vu;K ,4 . IM.AINDEALKK - WEDNESDAY. JUNE 15.19KJ Beef T-Bone steaks, cut 1 to 2 inches thick Salt and pepper ' Place steaks on grill over ash-covered coals and broil at moderate temperature. Steaks cut 1 inch thick should be placed 2 to 3 inches from heat. Steaks cut 2 inches thick should be placed 3 to 5 inches from heat. When first sides are browned, turn and season with salt and pepper and finish cooking second sides Turn and season Steaks cut 1 inch thick require 15 to 20 minutes for rare; 20 to 25 minutes for medium. Steaks cut 2 inches thick require 30 minutes for rare and 35 minutes for medium. Note: Steaks can be cooked on rack in broiler pan. Turn steaks after seasoning browned sides. Golden Apple Cake 1 can (8 ounces) crushed pineapple 1 teaspoon salt 1-1/2 cups sugar 2 cups shredded Golden Delicious apples* 1-1/2 cups oil 3/4 cup chopped walnuts 3 eggs Maple-Flavored Frosting 2 cups flour , 1 Golden Delicious apple, cored and sliced 2 teaspoons each baking soda, ground cinnamon and vanilla •' Drain pineapple thoroughly; reserve 2 tablespoons syrup for frosting. Combine all ingredients except Maple-Flavored Frosting and sliced apples in mixer bowl; mix well. Pour into twogreased and floured 9-inch round cake pans. Bake in preheated 350°F. oven 35 minutes or until cake tests done when wooden pick inserted near center comes out clean. Cool in pan 5 minutes; turn out onto rack and cool completely. Frost between layers and on top with Maple-Flavored Frosting. Decorate top with apple slices before serving. Yield: one 9-inch round cake. 'Apples mav be shredded by hand or food processor. Maple-Flavored Frosting Blend 1 package (3 ounces) softened cream cheese, 2 tablespoons softened butter or margarine and 1-1/2 cups confectioners sugar until fluffy. Add 2 tablespoons reserved pineapple syrup, 1/4 cup chopped walnuts, 1/4 teaspoon maple flavoring and dash salt; mix well. If necessary, add 1/4 to 1/2 cup additional powdered sugar to make frosting easy to spread. Yield: 1-1/3 cups. Broiled T-Bone Steaks All Dads may not agree on how they want to spend Father's Day or on what gifts they would like to receive. But many agree on one thing--their special day wouldn't be complete without a hearty and satisfying belef dinner. Sure to make Dad feel like "king for a day" is the king of steaks--the T-Bone. These man-sized steaks, cut from the prestigious short loin section of beef, are always tender, juicy and oh, so delicious. When the steaks are cooked on the grill over glowing coals, they make a flavor treat that Dad and the whole family will savor with enthusiasm. To satisfy Dad's sweet tooth, present him with Golden Apple Cake. This mois<t, spicy cake is wonderfully flavored with shredded Golden Delicious apples, crushed pineapple and chopped walnuts. It's topped off with a maple-flavored cream cheese frosting and an eye-catching pinwheel of fresh apple slices. Goldens are the preferred apple here because they resist darkening after being cut. The perfect beverage to serve with this special meal? Iced tea, course! Whether you choose to make this thirst-quenching favorite with loose tea, tea bags, instant tea or iced tea mix, youll have delicious success every time when you follow the easy directions given here. <*5,