dishes.

Most men, unlesss they are vegetarians, love hardy dishes which inevitably feature a healthy portion of meat, fish or poultry.

Here are a few recipes which are sure to be a hit with Dad on his special day.

*** WAHOO STEAKS WITH BARBECUE SAUCE 4 1-inch thick wahoo steaks 2 tablespoons butter 1 cup sliced onions Salt Pepper BARBECUE SAUCE 1 cup ketchup 1 cup lemon juice 1 cup water 2 teaspoons sugar 2 tablespoons Worcestershire sauce 2 teaspoons dry mustard Chopped parsley Tin sliced mushrooms Herb seasoning Gash garlic salt MELT butter in heavy skillet. Saute onions until golden brown and tender.

Remove. Add more butter if necessary. Add wahoo steaks and brown lightly on both sides. Spread onions over fish. Season with salt and pepper. Combine sauce ingredients and pour over fish. Simmer covered for about 20 minutes or until fish is easily flaked. Sprinkle with chopped parsley. Serves 4.

*** BARBECUED BEEF TENDERLOIN MARINADE FOR BEEF Into a flat dish pour salad oil and port wine, half and half, to a depth of about 1 inch. Stir in about 1 tablespoon of bottled garlic juice. Place frozen steaks in this mixture, turning so the meat is well coated. Turn, with tongs or spatula (not a fork) every once in awhile during defrosting period. The cook uses this marinade to brush the meat as it is being barbecued.

Four pounds of beef tenderloin is a nice size for a barbecue.

DEFROST tenderloin in the above marinade. Cook on barbecue about 15 minutes on each side, turning only once, and of course, brushing frequently with the marinade.

As a side note: To cook tenderloin in oven rather than barbecue, defrost in marinade as usual. Put meat in hot oven of 450 degrees to start with and then reduce heat to 350 degrees. Roast about 35 minutes or until cooked, according to meat thermometer.

*** BARBECUED SPARERIBS 4-5 pounds back spareribs 1 cup ketchup 1 cup dark steak sauce 1 cup cider vinegar 1 cup water 1 teaspoon Worcestershire sauce 1 cove garlic, chopped 1 teaspoon salt 1 cup sugar PLACE frozen spare ribs in a large cooking pot and just cover with cold water.

Add a quartered onion, a bay lead, a teaspoon salt, a few whole cloves and black peppers. Simmer until the meat is almost done, about 45 minutes.

Mix the rest of the ingredients together to make a sauce. Place the ribs on the barbecue and liberally brush with this sauce until they have finished cooking.

If no barbecue, place ribs in large flat foil-lined pan and pour sauce over.

Roast (uncovered) in 350 degree oven about 35 minutes.

Recipes from What's Cooking in Bermuda.

Father's Day recipes SOUTHERN FRIED CHICKEN 1 2-to-3-pound chicken, cut into serving pieces Milk to cover chicken, 3 to 4 cups 1 teaspoon Tabasco sauce 11 cups all-purpose flour 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon hot or sweet paprika 1 teaspoon garlic powder 1 teaspoon poultry seasoning 2 cups vegetable oil 2 tablespoons butter or margarine PUT the chicken pieces in a large mixing bowl and add milk to cover. Add the Tabasco and refrigerate for 1 hour.

Combine the flour, salt, pepper, paprika, garlic powder, and poultry seasoning in a heavy paper bag or large plastic bag. Shake to blend. Remove the chicken pieces from the milk, shaking off the excess liquid. Drop the chicken pieces one at a time into the seasoned flour and shake until well coated.

Using a large heavy skillet (preferably cast iron), heat the oil and butter or margarine until a pinch of flour sizzles when sprinkled on top. Reduce the heat to moderate and cook the chicken pieces in batches (don't crowd them!).

Continue cooking until the pieces are golden brown on each side, 25 to 30 minutes. Drain on paper towels.

*** MEAT LOAF WITH TOMATO SAUCE GRAVY 1 egg 1 pound lean ground beef 1 pound lean sausage 1 cup prepared salsa 1 tablespoon steak sauce 1 teaspoon salt 1 teaspoon black pepper 1 small onion, minced 1 clove garlic, minced 1 green bell pepper, seeded and minced 1 cup dry bread crumbs TOMATO SAUCE GRAVY: 1 onion, diced 2 stalks celery, diced 2 tablespoons butter or margarine 1 16-ounce can whole tomatoes, chopped, with liquid 1 teaspoon Worcestershire sauce 1 teaspoon Tabasco sauce PREHEAT the oven to 350 degrees. In a large bowl, beat the egg lightly. Add the ground beef, sausage, salsa, steak sauce, salt, and pepper and mix well, using your hands. Add the onion, garlic, bell pepper; and bread crumbs and mix until well blended. Turn the meat mixture into a baking pan and pat into a rounded mound. Bake for 30 minutes.

To prepare the gravy: While the meat loaf is baking, saute the onion and celery in the butter or margarine until tender. Stir in the tomatoes and their liquid and the Worcestershire and Tabasco sauce. Simmer, uncovered, for 10 minutes.

After the first 30 minutes of baking the meat loaf, drain the fat from the baking pan and pour the tomato gravy over the meat loaf, letting it run down the sides. Return the meat loaf to the oven. Bake for 30 minutes longer, or until done.

Recipes from The African-American Kitchen.

*** ROAST WHOLE TENDERLOIN 1 4-pound beef tenderloin 1 cup lemon juice 1 cup oil 1 teaspoon Coarse Grind Black Pepper 1 teaspoon Herb Seasoning 2 teaspoons Bon Appetit 1 teaspoon Mace 1 teaspoon Garlic Powder MARINATE tenderloin in mixture of lemon juice and oil 30 minutes to 1 hour, turning once or twice. Remove meat from marinade. Combine seasonings and rub over meat. Roast in 450 degrees F. oven 45 minutes for rare, or until meat thermometer registers desired degree of doneness. Serves 6 to 8.

*** BEEF STROGANOFF 2 pounds beef, sirloin or tenderloin 2 tablespoons butter or margarine 1 tablespoon Instant Minced Onion 1 teaspoon Season-All 1 teaspoon salt Dash Nutmeg 1 cup sherry 1 cup dairy sour cream CUT beef into bite-size strips; saute' in butter. Add onion, Season-All, salt, nutmeg and sherry. Cover and simmer about 20 minutes. Remove from heat and allow to cool. Have sour cream at room temperature. Stir into the cooled beef mixture and heat over very low heat or in double boiler until hot, being careful not to allow it to boil. (Boiling will cause a sour cream mixture to separate, resulting in a curdled appearance.) For parties or buffets or even table service, you may want to heat and serve a chafing dish or a candle warmer type dish. Serve with white or wild rice or buttered noodles. Serves 4.

*** ROAST LEG OF LAMB 1 6-pound leg of lamb 2 teaspoons Season-All 1 teaspoon Black Pepper 1 teaspoon Nutmeg 1 teaspoon ground Thyme 1 teaspoon Onion Powder Dash Garlic Powder 2 teaspoons salt WIPE lamb with a damp cloth. Combine remaining ingredients and rub over entire surface of meat. Place, fat side up, on rack in a shallow baking pan. Insert a meat thermometer into the centre of the roast. Roast in 300 degrees F. oven 30 to 35 minutes per pound or until meat thermometer indicates desired degree of doneness.

Remove lamb to a hot platter. Gravy may be made from drippings in pan. Serve very hot with any of the following accompaniments: mint jelly or sauce, currant jelly, minted pear halves or pineapple slices, chutney or peach halves filled with mint jelly. Serves 8.

Recipes from Spices of the World Cookbook.