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Lewes, Delaware
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January 9, 2004     Cape Gazette
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January 9, 2004
 

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CAPE GAZETTE, Friday, Jan. 9 - Jan. 15, 2004 - 77 Fo,:)D & DRINK Chicken soup: You may not have all day to cook, but that's no reason not to enjoy savory home- made soup. There's no better winter com- fort food than hot chicken soup - the warmth, the aroma, the memories it con- jures up of home and hearth. The problem is, few of us have the hours needed to stay home and tend the stove, making it from scratch. Not to worry. "The Wellness Kitchen" offers a savvy shortcut to homemade. This soul-soothing chicken noodle soup starts with store-bought broth. You can use a high-quality canned version or try a refrig- erated homemade broth available in some delis. You might even try some simple variations. For instance, add one cup each of green beans and diced tomatoes when cooking the carrots, use one cup of elbow macaroni for the pasta, use chopped basil instead of dill, add one cup of cooked white beans along with the chicken and you've got chicken minestrone. "The Wellness Kitchen," a cookbook specially created by the editors of the UC Berkeley "Wellness Letter," offers options for making healthy eating not just a lifelong habit but a delicious one. The recipes rely on everyday ingredients and contain simple step-by-step instructions. The book also offers menu suggestions that take the guesswork out of making balanced meals. CHICKEN NOODLE SOUP 6 C chicken broth, homemade or canned 2 carrots, thinly sficed 1/4 t salt Winter's comfort food Nothing beats a bowl of hot homemade chicken soup in winter. For anoth- er tasty chicken soup recipe, see page 78. 1/4 t pepper 1 C broken vermicelli or angel hair pasta 2 C diced chicken breast 1/3 C minced fresh dill. In a medium saucepan, bring the broth to a boil over medium heat. Add the carrots, salt and pepper. Cover and cool until the carrots are tender, about five minutes. Add the noodles to the boiling broth and cook, covered, until the noodles are tender. Add the chicken and ill to the boiling soup and cook just until the chicken is heat- ed through, about one minute. Makes four servings. Homespun recipes help combat vorse-than-normal flu season little help from the microwave. To reduce the tickle in a sore throat, try gargling. Simply microwave 1 tablespoon lemon juice in 2 cups water until hot then stir in 1 teaspoon honey. Let cool to room temperature then gargle. Feeling nauseous? Slowly sip lemon- lime soda that has .been warmed in the mi- crowave until the fizz is gone. Many people find that ginger root helps treat colds and flu. To make ginger tea, mi- With this being a worse flu season than normal, it's important to have some ways to get fast relief from those nasty symptoms. And what could be quicker than a mi- crowave? From preparing a warm, soothing cup of tea to cooking up "comfort" foods, microwaves can help people back on the road to recovery. After consulting a physician regarding any medical, concerns, try cooking up some homespun comfort in the kitchen, with a crowave 1 cup water until boiling. Add 2 tablespoons fresh grated ginger root, and let steep for 5 to 10 minutes. Strain out the ginger then sip the tea. During the season of colds and snow shoveling, you might want to make your own hot compress. Simply pierce then mi- crowave a baking potato for about five minutes; wrap the heated potato in a warm, damp cloth. The potato will retain heat Continued on page 78 Start 2004 with winning wine selections Hi gang, hope you all enjoyed your New Year's Eve as much as I. Barbara and I stayed in, ate leftovers, watched Times Square on TV and to cap off the evening, being the incurable romantic that I am, I fell asleep on the couch about 11:30. The kids were all out of the house, of course. I had big plans for the evening but a busy work schedule followed by a bumper to bumper Baltimore to Bay Bridge had taken the starch out of me. Fortunately for you, my faithful reader s, a good night's sleep and a healthy breakfast provided by my lovely and forgiving, I might add, wife gave me the energy to recollect and recite a recent tasting of my favorite wines. This was, of course, a Viognier tasting. There were 30 selections chosen world- wide to be shown. I'm happy to report that, of the top 10, seven were from the good old USA, one from Australia, mate, and two from a country that shall re- mained unnamed. I will hint that they stuff corn down geese necks there. The first person who emails me the name of that country will win deodorant and breath mints to distribute to habitues of said country. Continued on page 78 It's time to wave goodbye to those who le;tve forwinter Bear with me. I have been thinking about home. I am think- ing about our Cape. I have lived in Boston, New York City, L.A., San Francisco and Washington, D.C., to name a few small towns. Now I live at the beach. I have become accustomed to having the ocean around the cor- ner. I have become accustomed to actually knowing the mail carrier and my pharmacist. It comes as no surprise when the kid who cuts grass voluntarily turns off his lawnmower and helps me find a lost dog. I will always drink Lewes Dairy milk. I will walt every spring for the local vegetable stands to open. And I will go to my grave missing Brown's Seafood. FOCUS ON FOOD Anne Graham For better and yes, sometimes worse (but not frequently) life is simple here. We don't have sharp- shooters standing on roofs. And we don't have metal detectors in our buildings. We can go to a good restaurant in our jeans. And generally the Server knows what we want before we look at the menu. We can even leave our keys in our cars in our driveways. Life is good. I am thinking about this because this is the time of year when I hap- pily wave goodbye to those who leave to winter in Florida and those with New York, Maryland, Virginia, Pennsylvania and New Jersey tags. We who st,'.y behind our the dune dwellers. Prudence and I walk the beach. And yes, we feed the gulls. This is the time of year when a fire in the fireplace and a big bowl of macaroni and cheese make an excellent dinner. BAKED MACARONI AND CHEESE 1 (8 oz.) pkg. large elbow maca- roni, cooked 12 saltine crackers, finely crushed I tsar 1 t seasoned pepper I block sharp cheddar cheese, shredded 1 block extra sharp cheddar cheese, shredded 6 large eggs, lightly beaten 4 C milk Layer one third each of maca- roni, crackers, salt, pepper and cheeses into a lightly greased 13 x 9-inch baking dish. Repeat layers twice. Whisk together eggs and milk; pour over pasta mixture. Bake at 350 E for 55 to 60 min- utes or until golden and set. Let stand 10 minutes before serving. CREAMY MACARONI AND CHEESE 1/2 C butter 1/2 C all-purpose flour 1/2 t salt 1/2 t ground black pepper 1/4 t ground red pepper 1/4 t granulated garlic 2 C half and half 2 C milk 2 blocks sharp cheddar cheese, shredded and divided 1 block extra sharp cheddar cheese, shredded 1 (16 oz) pkg. elbow macaroni, cooked. Melt butter in large skillet over Continued on page 78 ....... iUi[I I ......... ] .............. 00HI[IIiI| IIIillaillllill|lllll llIlllW[iIlili00l[1 l[