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Lewes, Delaware
Jim's Towing Service
January 16, 1998     Cape Gazette
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January 16, 1998

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CAPE GAZETII, Friday, January 16 - January 22, 1998 - 57 Wild game recipes add flavor and variety to diet It's time for the big game - lots Big Game There are a number of appetiz- melts. Keep cheese dip warm. 3 T finely chopped pecans and lots of action. And to go with the big game, big appetites. So remember, there's nothing like a prime piece of venison - deer, elk, antelope or moose - to make your taste buds stand up and cheer. The best bet is make-ahead food that lets the cook enjoy the game, too. So, stand by for a recipe for fajitas. And while you cheer and cheer, the folks at Lawry's remind you that venison is also a very healthy meal, rich in protein, but low in cholesterol and fat. Because of that low fat content, some cooking methods leave the meat dry and tough, so more and more outdoor chefs are discovering Lawry's marinades to keep their wild meat moist and flavorful. Most popular: Teriyaki with Pineapple Juice; Herb & Garlic with Lemon Juice; Mesquite with Lime Juice; and Seasoned Marinade with Hickory Flavor. Grocery stores and supermar- kets carry the marinades in 12-oz. bottles; some sporting goods out- lets handle a 5-oz. foil pack espe- cially designed for the outdoors. Let the marinades work their mag- ic, add your favorite spices and get ready for a gourmet meal that is good and good for you. Super Bowl Continued from page 56 Red leaf lettuce Method: In a large saucepan, bring the chicken breast halves and the stock to a simmer over medium heat. Reduce the heat to low and simmer for 20 minutes until chicken is cooked through. Cover and remove from the heat Heart-Healthy Fajitas 2-3 lb. venison roast 1 12-oz. bottle Lawry's Mesquite Marinade with Lime Juice 3 bell peppers, sliced (use green, red or yellow) 2 large onions, sliced Lawry's Seasoned Salt Lawry's Lemon Pepper Lawry's Garlic Powder with Parsley 12 flour tortillas, warmed Trim any excess fat or skin from meat. Slice into bite-sized strips. In a resealable plastic bag, com- bine meat with Mesquite Mari- nade and refrigerate for at least two hours - up to overnight is OK. Place the meat and marinade in a large skillet. Bring to a boil, re- duce heat and simmer until cooked. Remove meat from skil- let, leaving excess marinade in the pan. Lightly saut6 the bell peppers and onions in the remaining mari- nade. Cook until semicrisp. Combine veggies and meat and season to taste with Seasoned Salt, Lemon Pepper and Garlic Powder with Parsley. Spoon mixture into tor- tilla, fold and enjoy. to cool completely. Thinly slice the chicken into 1/4-inch pieces. In a small bowl, mix mayon- naise, chives, tarragon and mus- tard. Season with pepper, cover and refrigerate. In large skillet, cook bacon slices over medium-high heat. Cook, turning once, until lightly browned, about five minutes on each side. Transfer to paper tow- els to drain. Divide one-third of the herbed ers to keep hungry football fans at bay while awaiting the main course. Here's a couple of sug- gestions. Hot Blue Cheese Dip with Grilled Vegetables Yield: 12 appetizers 2 T margarine 2 T all-purpose flour 1 1/2 C milk 3/4 C A1 Steak Sauce 1/3 C crumbled blue cheese (about 1-1/2 oz.) 1 medium eggplant, quartered lengthwise and cut into 1/2- inch-thick slices 2 small zucchini, cut into 1/2- inch pieces 12 medium mushrooms (about 4 ounces) 8 green onions, cut into 2-inch pieces 2 small red bell peppers, cut into 1-inch strips 2 T olive off Soak 12 (10-inch) wooden skewers in water for at least 30 minutes. In medium saucepan, over medium heat, melt mar- garine. Stir in flour; cook for one minute. Gradually stir in milk; cook and stir until mixture thick- ens and begins to boil. Stir in one-half cup steak sauce and cheese; heat until cheese mayonnaise among four slices of toasted bread. Divide the sliced chicken and sliced avocado on top, then add another slice of bread to each sandwich. Spread each with half of the remaining mayonnaise and arrange bacon, lettuce and tomato on top. Spread the remaining mayonnaise on the remaining bread slices and place on top of the sandwiches, mayon- naise side down. Secure the sand- wiches with toothpicks and slice. Alternately thread vegetables onto skewers. Combine remain- ing steak sauce and oil. Grill veg- etables over medium heat for eight to 10 minutes or until done, turning and brushing with steak sauce/oil mixture. Serve warm with warm cheese dip. Ham Spirals Cherries and pecans add crunch to f'dling. 1 package (3 oz.) cream cheese, softened 1/4 C finely chopped dried tart cherries 2 T mayonnaise 1/2 t honey mustard or spicy brown mustard 4 thin slices cooked ham In a small bowl, combine cream cheese, dried cherries, pecans, mayonnaise and mustard; mix well. Spread cherry mixture evenly on ham slices. Roll up jelly-roll style; fasten with wooden picks. Let chill several hours. Remove wooden picks. Slice each ham roll crosswise into l/4-inch slices; serve on crackers. Makes about 40 (l/4-inch) pieces. Open All Yearl LEWES FISHHOUSE & PRODUCE 1130 Highway One * 5 Points, Lewes, Delaware IN;N ] FgES H .......................... SHRIMP (Medium) CLOSED MONDAYS: Retail & Wholesale Sun.-Thurs. 12-6:30, Fri. & Sat. 11-7 644-0708 Beer. Wine. Spirits ---OUR NEW LOW PRICES-- Expires January 22, 1998 SEAGRAMS VO '16.99 1.75 LITER SMIRNOFF VODKA BLOSSOM HILL CHARDONNAY CABERNET COORS LIGHT CORONA Bottles JIM BEAM $16.99