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Lewes, Delaware
Jim's Towing Service
March 6, 1998     Cape Gazette
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March 6, 1998

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60 - CAPE GAZETYE, Friday, March 6 - March 12, 1998 Dogfish starts homebrewers club; meeting set March 11 For those who have ever thought of making their own beer at home, Dogfish Head Brewings & Eats in Rehoboth Beach and SANDALS (Southern and Nearby Delaware Ale and Lager Society) Homebrewing club will help folks hop to it. SANDALS is composed of area homebrewers who get together Soup' s on Continued from page 59 gin olive oil (Spanish or Greek) I green pepper, chopped I onion, chopped 1 clove garlic or 2 scallions, chopped 2 T chili powder 1/2 t ground cumin I t paprika 2 T red wine vinegar 4 C water or canned home- made chicken broth 2 C chopped fresh or drained canned tomatoes 2 C cooked or canned white beans or red kidney beans Garnishes (optional) - Shredded lettuce, sliced avocado, shredded Monterey Jack or reduced-fat cheese Brown turkey in large kettle in 2 tablespoons olive oil, crumbling with a fork until well cooked. Drain turkey and reserve. Add remaining olive oil to ket- tle, heat over moderate heat, add green peppe r , onion and garlic. Saute until vegetables are tender. Add chili powder, cumin, paprika, vinegar and water. Cover and sim- mer for 45 minutes, stirring often. Add tomatoes, cook for 15 min- utes. Add beans and reserved turkey and cook for an additional 10 minutes. Add some mashed beans if'a thicker consistency is desired, using a fork or potato masher. Garnish with shredded lettuce, once a month to discuss different aspects of their hobby. The meetings, which take place on the second Wednesday of the month, are fun and educational. The next meeting is scheduled for Wednesday, March 11, at 7 p.m.; the topic to be addressed is how to formulate 'a recipe. There is a $20 annual member- sliced avocado, shredded Mon- terey Jack or reduced-fat cheese. Roasted Red Pepper Soup Makes 4 servillgs 3 large red bell peppers, halved, cored, seeded 1 medium onion, skin on, halved 3 T olive oil 2 1/4 C chicken broth 1 t salt, divided 1/4 t freshly ground black pepper 1/4 C reduced calorie mayon- naise 1 T extra virgin olive oil 1/4 t cayenne pepper 1 1/8 t saffron threads Preheat oven to 450 F. Put peppers and onion in small roasting pan. Brush with 3 table- spoons olive oil. Bake 45 minutes, turning, until peppers collapse and onion is soft. Peel and trim onion only. Dis- card liquid in pan. In the container of a food processor or blender, pur6e peppers and onion until smooth. Set aside 2 tablespoons pur6e for the pepper sauce. In a saucepan whisk the broth, remaining pur6e, 1/2 teaspoon salt and pepper; bring to simmer. To make the pepper sauce: In a small bowl stir the reserved 2 ta- blespoons pur6e, mayonnaise, ex- tra virgin olive oil, 1/2 teaspo,on salt, cayenne and saffron unltil smooth. Ladle soup into 4 bowls. Serve with a dollop of pepper sauce. ship fee for Sandals, but anyone interested in finding out more about the club is invited to attend the March meeting. For more information, call Del- marva Brewing Craft at 934-8588 or Dogfish Head at 226-BREW. Dogfish Head is located at 320 Rehoboth Ave., Rehoboth Beach. White Bean And Spinach Soup Makes 8 servings 2 T olive oil 1/2 C diced carrot 1/2 C diced Ced bell pepper 1/2 C diced onion I t grated lemon rind 1/4 t ground cumin 1/4 t cinnamon 1/4 t cayenne pepper, optional 1/4 t salt Freshly ground black pepper 8 oz. lean ground lamb or beef, broken up 1 clove garlic, crushed 2 cans (13 3/4 oz. each) chick- en broth 1 can (16 oz.) small white beans, rinsed and drained 8 C fresh spinach leaves (about 12 oz.), stems removed, slivered 1 T fresh lemon juice In a soup pot heat olive oil. Saut6 carrot, red pepper, onion, lemon rind, spices, salt and pepper 5 minutes. Stir in ground meat and garlic; cook 5 minutes. Stir in broth; heat to a simmer. Stir in beans. Cook 10 minutes. Skim off fat. Stir in spinach; simmer 10 minutes. Stir in lemon juice. Serve hot. To own your own treasury of more Mediterranean soups call 1- 800-232-6548 or send your name and address to: The Mediterranean Soup Bowl, International Olive Oil Council, P.O. Box 2197, J.A.F. Station, Nev York, NY 10016 Beer Wine Spirits --OUR NEW LOW PRICES--- Expires March 12, 1998 CANADIAN MIST 1.75 LITER SEAGRAMS VO $16.99 1.75 LITER ;EAGRAMS 7 1.75 LITER MILLER LITE GENUINE DRAFll 30 PAK LORD CALVERT CANADIAN =11.99 1.75 LITER ABSOLUTE VODKA 1.75 LITER Great chefs featured on WHYY-TV Fritz Blank of Deux Chemin6es, above, right, with Ed Cun- ningham of WHYY-TV12, is one of eight of Philadelphia's finest chefs featui'ed on Great Chefs of Philadelphia, Satur- day, March 7, beginning at 1:30 p.m. The chefs will visit the TV12 studios to demonstrate their favorite recipes. The pro- gram will be broadcast during the fund-raiser. Open All Year! LEWES FISHHOUSE & PRODUCE 1130 Highway One 5 Points, Lewes, Delaware Fre" Tilapia $5.99 lb. . While supplies last -- CLOSED MONDAYS: Retail & Wholesale Sun:Thurs. 12-6:30" Fd. & Sat. 11-7 644-0708 Monday II .ay Boar's Head I [ Bear's Head Deluxe I [ Smoked Cracked Ham I I Peppermill I I Turkey Breast $3.75 II $3.75 -II-Y Boar's Head Medford Maple & Honey Roast Turkey Breast Beef $3.75 $3.50 Wednesday I Me(fiord I Tavern I Ham I $3.25 I Saturday Boar's Head Smoked Turke Breast $3.50 /-- Sunday Boar's Head Virginia Baked Ham $3.75 For Easy Entertaining Heat -N- Servel Roast Beef Au Jus $6.79 lb Trays of Meatballs wl sauce $13.95 15-20 servings Just Add Fresh Rolls & Salad and RELAXII 227-SUBS (7827) Rt. 1 Lighthouse Plaza (next to Inart) * Featur/ng/,roll# "= Dell r lllon.-Thm, 9 8, Fd. & SaL 9 I1, n, 10- 7 Or visit our other location on Ft. 24 - Peddler'sVillage 945-83OO Tues.-Thurs. 9- 8, FH. & Sat. 9 - 9 p.m., Sun. 11.7