Father's Day than serving Dad some of his favourite food.

Whether it's super sandwiches on the boat, barbecued steak in the garden, or baked chicken from the oven, Dad's appetite will be as keen as his appreciation for the trouble you took.

Here are just some of the ways you can spoil your favourite man on Sunday: COLD RASPBERRY SOUP 4 cups fresh raspberries 1 cup sugar 1 cup dry red wine or cranberry juice 1 cup sour cream PLACE raspberries, sugar and wine in blender. Cover and blend until smooth.

Stir in sour cream. Cover and refrigerate 1 to 2 hours until cold. Serve with dollops of sour cream and garnish with raspberries if desired.

SKEWERED STEAK AND MUSHROOMS 12 large mushrooms 1 cup best-quality olive oil 2-3 garlic cloves, minced 2 tbsp. ketchup 1 tsp. sugar 1 tbsp. vinegar 1 tsp. marjoram 1 tsp. rosemary 1 tsp. salt 1 tbsp. Outerbridge's Original Sherry Peppers Sauce 1 1 lbs. sirloin steak cut in 1 1 inch cubes WIPE mushrooms clean with dry cloth, set aside. Combine remaining ingredients and marinate steak cubes and mushrooms in this mixture for 2 hours. Alternate steak squares and mushrooms on skewers. Grill over coals or broil, turning on all sides and basting frequently with remaining marinade. (Outerbridge's Original Sherry Peppers Sauce Cookbook) .

HEART OF BEEF TENDERLOIN WITH PEPPER SAUCE 2 tbsp. butter 3 tbsp. oil 4 beef tenderloins (6 ozs. each) Salt 3 tbsp. crushed black pepper 1 oz. brandy 2 cups heavy cream Parsley HEAT butter and oil in a frying pan. Season tenderloins with salt and rub with the crushed pepper. Cook according to your individual taste. Pour off excess fat, add brandy to pan and ignite. Remove tenderloins and keep them warm. Add fresh cream to the pan and reduce sauce to one third over medium heat. Bring to a boil and check seasoning. Pour sauce over beef. Garnish with a few sprigs of parsley. (A Taste of Bermuda by Jean-Claude Garzia) .

STEAK WITH PEPPERCORNS 3 tbsp. cracked black peppercorns 6 boneless sirloin steaks (about 3 inch thick) 1 tbsp. margarine or butter 1 cup finely chopped shallots 1 cup brandy or beef broth 1 cup beef broth 1 cup sour cream PRESS peppercorns into both sides of steaks. Grill 5 to 6 inches from medium coals 3 to 5 minutes per side or until desired doneness. Melt margarine in medium saucepan over medium heat, add shallots. Cook about 2 minutes until shallots are tender. Stir in brandy and broth. Cook over medium-high heat about 5 minutes or until mixture is slightly reduced. Stir in sour cream.

Serve with steaks.

To Broil: Set oven control to broil. Place steaks on rack in broiler pan; place 2 to 3 inches from heat. Broil 10 minutes; turn steaks. Broil 8 to 10 minutes or until desired doneness.

FILLET OF DOLPHIN WITH BANANAS AND ALMONDS 2 large eggs 4 dolphin fillets (7 ozs. each) Salt and freshly ground pepper 1 cup flour 4 ozs. unsalted butter 2 Bermuda bananas 1 cup sliced almonds 1 cup dry white wine 2 tbsp. chopped parsley 2 whole Bermuda lemons BEAT eggs and set aside. Season fillets with salt and pepper, dip in the flour. Shake off any excess. Heat 2 ozs. butter in a frying pan. Dip floured fillets into egg mixture. Fry in the butter for about 5 minutes on each side.

Fillets should be firm but tender. Remove from the frying pan and keep warm.

In a small saucepan heat remaining 2 ozs. butter. Add bananas sliced in half lengthwise and almonds. Heat for 2 minutes being careful not to let the butter brown. Add white wine and parsley, heat for 1 minute.

Arrange fillets on a serving platter and top each one with a banana slice.

Spoon sauce over the fish and garnish with sliced lemon. (A Taste of Bermuda by Jean-Claude Garzia).

SALMON IN WINE 2 tbsp. butter 2 tbsp. flour 1 cup milk, scalded 1 cup dry white wine 1 tbsp. capers 1 tsp. basil Salt, freshly ground pepper to taste 2 tbsp. Outerbridge's Original Sherry Peppers Sauce 1 pkge. frozen peas 4 1-inch thick salmon steaks PRE-HEAT oven to 350 degrees F. In a heavy-bottomed frying pan, combine butter and flour and cook, stirring constantly, for about 2 minutes, but do not brown. Add heated milk and continue to stir as sauce thickens. Bring to a boil, lower heat and simmer 2-3 minutes, stirring in wine, capers, basil, salt, pepper, and Sherry Peppers Sauce.

Put peas in boiling water until separated, drain off water. Place salmon in shallow buttered casserole. Season. Spread peas over them and pour sauce over all. Bake for 15-20 minutes or until salmon is opaque. (Outerbridge's Original Sherry Peppers Sauce Cookbook) .

FINNAN HADDIE AND BANANAS This dish is delicious for Dad's breakfast on Sunday morning 4 lbs. smoked haddock 6 tbsp. butter 3 medium onions, thinly sliced 2 cups milk Dash of nutmeg Freshly ground pepper to taste 2 tbsp. Outerbridge's Original Sherry Peppers Sauce 1 tbsp. oil 9 Bermuda (4 large) bananas PRE-HEAT oven to 350 degrees F. Soak haddock in water for 10 minutes. Butter a shallow baking dish and place drained haddock in it. Saute onions in 4 tablespoons butter until onions are transparent. Add milk, nutmeg, pepper, and Sherry Peppers Sauce. Pour mixture over the haddock and bake for 30 minutes, basting occasionally. Just before serving, carefully slice bananas in half lengthways (cut large ones in half crossways, too).

Heat 1 tablespoon butter and oil in a frying pan. Fry bananas over medium-high heat for about 30 seconds each side or until heated through. Serve with the haddock. (Outerbridge's Original Sherry Peppers Sauce Cookbook) CAESAR SALAD 1 large or 2 small heads Romaine lettuce Dressing 3 tbsp. vinegar 1 cup best-quality olive oil 4 garlic cloves, minced 1 egg Dash of cayenne Salt and freshly ground pepper to taste 1 tbsp. Outerbridge's Original Full Hot Mustard Sauce 2 cups garlic croutons 3 cup freshly grated Parmesan cheese (Optional: anchovies) SEPARATE, wash, and thoroughly dry lettuce leaves. Tear into large bite-sized pieces. In a large salad bowl, whisk vinegar, olive oil, garlic, egg, cayenne, salt and pepper, and Full Hot Mustard Sauce. Lightly toss lettuce in the dressing (by all means, use your hands, if you're preparing it in the kitchen!). Add croutons and Parmesan cheese at the very last minute and quickly toss.

(Optional: garnish with anchovies.) (Anne Purdie Outerbridge in Outerbridge's Original Sherry Peppers Sauce Cookbook) "NOW YOU'RE TALKIN''': A SANDWICH JUBILEE Here are some suggested ingredients for a make-it-yourself luncheon spread. It is great fun when everyone helps themselves! 2 ripe avocados 1 tsp. lemon juice Dash of Worcestershire Sauce Salt and freshly ground pepper to taste 4 medium tomatoes, sliced 1 lb. Cheddar cheese 1 lb. blue cheese 1 lb. Brie (or other soft ripened cheese) 1 lb. pate m 1 lb. or more mixed sandwich meats (ham, salami, tongue, bologna, etc.) Peanut butter 20 bacon slices, crisply cooked 8 bananas Unsalted butter 18-24 slices brown, pumpernickel (and r one or more of your favourite breads) Outerbridge's Original Full Hot Mustard Outerbridge's Original Sherry Peppers Sauce MASH avocados with a fork and mix in lemon juice, Worcestershire Sauce, salt and pepper. Set out on a table the bowl of mashed avocado, a plate of sliced tomato, cheeses and pate on a cheese board, and a full bread basket. Be sure toaster is close at hand. Also set out unsalted butter, Full Hot Mustard Sauce, and Sherry Peppers Sauce, so that everyone can shake on a few drops of the hot sauces as desired. Pop a few slices of bread in the toaster, and begin! (Outerbridge's Original Sherry Peppers Sauce Cookbook) GRILLED CHICKEN BREASTS WITH STRAWBERRY BUTTER Fresh strawberry butter gives grilled chicken breasts great colour as well as wonderful flavour.

Strawberry Butter (recipe below) 1 cup orange juice 1 cup olive oil 1 tsp. salt 1 tsp. pepper 10 skinless boneless chicken breast halves (about 5 lbs.) PREPARE Strawberry Butter. Mix orange juice, oil, salt and pepper in small bowl. Flatten each chicken breast between pieces of waxed paper to 1 -inch thickness; place in shallow dish. Add orange juice mixture; cover and refrigerate 1 hour.

Remove chicken from marinade; drain. Grill chicken 5 to 6 inches from medium coals about 10 to 12 minutes, turning once. Serve chicken with Strawberry Butter.

Strawberry Butter 1 cup strawberries 1 cup margarine or butter 1 tbsp. grated orange peel PLACE all ingredients in blender; cover and blend until mixed. (Mixture will not look smooth.) VEGETABLE-PASTA SALAD Blanching vegetables helps to retain their fresh flavour and colour. Place vegetables in a wire basket or a blancher, and drop basket into boiling water.

Cover and blanch vegetables until just slightly tender. Remove from boiling water and immediately plunge basket into iced water to stop cooking. 1 16-oz.

pkge. pasta shells, cooked and drained.

1 1 lbs. fresh asparagus, blanched, cut into 4-inch pieces 1 lb. fresh sugar snap peas, blanched 6 green onions, sliced 1 yellow bell pepper, cut into julienne strips Lemon Mayonnaise (recipe below) MIX all ingredients except Lemon Mayonnaise in large bowl; toss. Stir in Lemon Mayonnaise until well mixed. Cover and refrigerate until ready to serve. Lemon Mayonnaise 1 cup mayonnaise 1 cup plain yogurt 1 cup lemon juice 2 tbsp. chopped fresh OR 2 tsp. dried tarragon leaves 1 tsp. salt MIX all ingredients until well blended.

GINGER-WINE BAKED HAM 1 to 1 1 lbs. fully cooked boneless, smoked ham 2 cups dry white wine or apple juice 1 cup bourbon or apple juice 1 tsp. ground ginger HEAT oven to 350 degrees F. Place ham on large piece of aluminium foil in square baking dish, 8 x 8 x 2 inches. Pour wine and bourbon over top, sprinkle with ginger. Seal foil tightly around ham. Bake 30 minutes or until ham is hot.

PASTA WITH LEMON AND BASIL 6 oz. angel hair pasta 1 cup chopped fresh basil leaves 1 cup lemon juice 1 tbsp. grated lemon peel 3 tbsp. olive oil 1 tsp. black pepper Grated Parmesan cheese COOK pasta in boiling water 3 to 5 minutes or just until tender; drain. Toss with remaining ingredients except cheese. Serve with cheese.

GRILLED TUNA WITH SALSA To seed tomatoes, cut in half crosswise and squeeze gently -- the seeds will be released easily.

3 cup finely chopped fresh parsley 1 cup finely chopped onion 1 cup lemon juice 2 tbsp. vegetable oil 1 tsp. salt 2 medium tomatoes, seeded and chopped 1 clove garlic, crushed 1 41 oz. can chopped black olives, drained 6 tuna steaks (about 5 oz. each) COMBINE all ingredients except tuna in glass bowl. Cover tightly and refrigerate salsa 2 to 4 hours to blend flavours. Place tuna on oiled grill over medium-hot coals. Cook 3 minutes; turn steaks and cook 4 to 5 minutes or until tuna turns opaque in center. Remove from grill; keep warm. Serve with salsa.

To Broil: Set oven control to broil. Arrange steaks on oiled rack in broiler pan. Broil with steaks about 4 inches from heat 10 to 15 minutes, turning after 6 minutes, until fish flakes easily with fork.

STRAWBERRIES ROMANOFF 1 lb. strawberries 2 cups Curacao (Grand Marnier) 1 cup orange juice (freshly squeezed) 4 tbsp. sugar 3 cups heavy cream WASH and hull the strawberries. Cut them in half. In a bowl combine liqueur, the orange juice and 2 tbsp. sugar. Add strawberries and leave them to marinate for 2 hours in the refrigerator. Whip cream with the remaining 2 tbsp. sugar. Put 1 cup of the whipped cream into a pastry bag fitted with a star tip and keep it chilled in the refrigerator until ready to use.

Drain strawberries, discard liquid. Fold fruit into remaining whipped cream.

Divide mixture into chilled bowls. Top each serving with a decorative rosette of chilled whipped cream. (A Taste of Bermuda by Jean-Claude Garzia) LEMON PIE Short crust pastry Greaseproof paper 6 ozs. black eye peas or pie weights 4 cups milk 7 Bermuda lemons 1 lb. sugar 4 eggs 6 tbsp. cornstarch 2 oz. apricot jam LINE a 10-inch flan ring with pastry and cover with a circle of greaseproof paper. Weight the paper down with black eye peas or pie weights. Bake at 400 F. about 15 minutes.

Meanwhile, boil milk with zest of 3 lemons and half a pound of sugar. In a bowl beat eggs and remaining sugar with a whisk until mixture becomes pale and foamy. Add cornstarch and juice of 5 lemons.

Strain boiling milk to remove lemon zest and pour it into the egg mixture.

Pour the mixture back into the saucepan and bring to a boil, stirring constantly to prevent it from sticking to pan.

Remove peas or pie weights from pie shell once it is baked. Pour lemon custard mixture into pie shell and allow to cool.

Decoration: Cut 2 remaining lemons into thin slices and use to decorate the pie. Then, with a brush, cover entire pie surface with the apricot jam, which has been liquefied by boiling it gently in a small saucepan over low heat. (A Taste of Bermuda by Jean-Claude Garzia)