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Cape Gazette
Lewes, Delaware
Jim's Towing Service
April 13, 2001     Cape Gazette
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April 13, 2001
 

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84 - CAPE GAZETTE, Friday, April .13 - April 19, 2001 Easter Continued from page 83 Punch down dough, knead briefly. Cover; let rest 10 minutes. Grease 2-large baking sheets. For small bunnies: Cut dough ifito 12 equal parts. Use one part for each bunny. If your kitchen is warm, cover and refrigerate unused por- tions of dough. Using one piece of dough, pinch off about 1/4 cup for bunny body and roll into a ball, slightly elon- gating it into shape of an egg. Place on a prepared baking sheet. Pinch off about 2 tablespoons dough and roll into a ball to form a head, elongating one end to a point. Dip point in water and tuck under body ball on baking sheet to attach. Pinch off a tiny piece from dough for a nose. Roll into a ball, dip bottom in water and place in center of face. Divide remaining piece of dough into 6 equal pieces. Roll 4 pieces into balls for paws, making them slightly pointed and elongated at one end. Dip points into water; tuck points under body on 4 places to attach paw. Roll remaining 2 pieces into logs for ears, making a point on one end and flattening other end of each log. Dip flattened ends in- to water and tuck under head for ears. Repeat with remaining 11 pieces of dough to make 11 more # . bunmes. Place bunmes about 3 inches apart on baking sheets. Cover with plastic wrap, let rise in a warm place, away from drafts, until doubled in volumes, 30 min- utes to 1 hour. Heat oven to 350 degrees. cover bunny breads, brush with egg wash. Brush each a second time. Bake in heated 350 degree oven 15 minutes or until bread is gold- en and sounds hollow when tapped. RemOve to a rack to cool completely before decorating. For large bunnies: Divide dough into 6 equal parts. Assem- ble as directed for small bunnies in steps 6, 7, 8 and 9, doubling amounts of dough for body,and head. Brush with egg wash. Bake in heated 350 degree F oven 20 minutes or until bread is golden and sounds hollow when tapped. Remove to a rack to cool completely. Tint batches of frost- ing withcol6ring. DECORATOR FROSTING Combine 2 teaspoons powered egg whites with 2 tablespoons warm water in a small bowl. Whisk 2 minutes to dissolve. Stir in 1/8 teaspoon cream of tartar. Beat with electric mixer until At Easter, why put all your eggs in one basket? Expand your culinary horizons with creative recipes. frothy. Add 1 1/2 cups sifted con- fectioners' sugar and beat until fluffy and stiff, about 5 minutes. If frosting is too stiff, beat in a few drops of water until frosting is proper consistency: Keep cov- ered with a damp cloth at all times or frosting will harden. Makes 1 3/4 cups Wines our extensive wine section -- Special Orders Upon Request Whisk together reserved egg and I [ 1 tablespoon cold water in a small Locally Owned & Managed bowl to make an egg wash. Un- Food I 207 W. Second Street, Lewes [ I Mn''Thurs'00mi10pm'F"'&SaLSam'llpm645 9183 I Continued from page 83 mos.r00ms St, r,.o.r mix,.00e I00en and cook, stirring until sauce bub- bles. Simmer 3 minutes. Add salt, SAVE THIS RECIPE IDEAl you're hungry pepper and almonds. Pour into casserole. Bake at 350F for about 15 minutes. Sprinkle with parsley and paprika to serve. CARAWAY BRUSSEL SPROUTS 1 1/2 Ibs. fresh brussel sprouts 2 C chicken broth 6 T butter, melted, unsalted 1 1/2 T fresh lemon juice 1 T caraway seeds 1/2 t salt 1/4 t freshly ground pepper 3 T fresh breadcrumbs 2 T butter Trim stems, discard blemished outer leaves and rinse sprouts in cold water. Cook in broth over medium- high heat 5-7 minutes or un6l just tender. Drain and toss with next 5 ingredients. Place in baking dish, sprinkle with bread crumbs and dot with butter. Place under broiler until crumbs are crisp and golden. only the original will do. 227-SUBS {71127) Rt. One at Lighthouse Plaza (Behind Mill Outlet) Rehoboth Wine Continued from page 83 favorable that the prices skyrock- eted. People Who rarely purchased premium Bordeaux were so caught up in the excitement that they jumped in with wallets open driving the prices to ridiculous heights. Happily the '82 did live up to, their reputation. Even more satisfying for people in the know, '79, '81, and '83 were all excel- lent as well and could be found for substantially less money. Burgundies got a double wham- my when the perfect '85 hit the futures. They arrived for delivery just as the dollar tanked in the cur- rency. This sent their price to the highest ever recorded in burgundy history. Even so, the collectors prefer the 100 rating bought at any price and excellent '83, '81 and '79 re- mained on the shelf. My reason for citing these two examples is the ease with which one can re- search them and the fact that I think the same scenario is in play right bow. The November burgundy was "phat" and the dollar seems to be weakening. There is a lot of hot money around in real estate and the stock market. Check it out. The future is always tomorrow. Jett Irwin Trio / from 5 to::B pm. Serving dinner from 4 pm Wed. - Sun. 23 Baltimore Ave., Rehoboth Beach * 227-9563 I ,,.t., " I fE rillS RECIP[ I I Oysters ' pt. I I I I I, 1 pint oysters, fresh or frozen , 1/2 tsp. salt II 0 * I 3 slices bacon, chopped 1/2 tsp. worscestershlre sauce I .4 tbsp. chopped onion .1/8 tsp. pepper I 2 tbsp choppedgreen pepper 2 drops liquid 2 tbsp. chopped celery hot pepper I. 1 tsp. lemon juice sauce I D'REC'nONS I Thaw oysters if frozen. Drain. Remove any remaining pieces of shell particles. I Place oysters in a well-greased baking dish, approximately 9x9x2 inches. Fry I bacon until crisp. Add onion, green pepper, and celery. Cook until vegetables I are tender. Add lemon juice, salt, worcestershire, pepper, and liquid hot pepper I II sauce; mix well. Spread bacon mixture over oysters. Bake in moderate oven. I 350F for approximately 10 minutes or until oysters are done and eOges curl. | Makes 6 servings " I A Lewes Fishhouse "Clip-n-Save" Recipe I I I. " ,11