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Cape Gazette
Lewes, Delaware
Jim's Towing Service
May 1, 1998     Cape Gazette
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May 1, 1998

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Tips on beast To get the best cooking results, make sure oven racks and pans are positioned correctly. The follow- ing are general guidelines provid- ed by Whirlpool home economists to help ensure success every time a meal is prepared: Be sure the oven racks are lev- el. When baking or roasting with one rack, place the rack so the top of the food will be centered in the oven. When baking or roasting on cooking results two racks, arrange the racks on the second and fourth rack guides from the bottom. when using ovenproof glass- ware or dark bakeware, reduce the oven temperature b', 25 F, but use the same baking t:e. Because these pans absorb halt, producing darker bottom bro,/ning and crispier crusts, place Cue rack in the center of the oven. When baking pies and breads, use the temperature suggested in the recipe. Wine Continued from page 56 designed to enhance food flavor. Serving wines high in acid with lemony fish or tomato sauces is not recommended. The wine should be used in place of lemon or tomato. Bouquet vs. aroma. Bouquet is the lovely fresh scent of young wine. Use such words as fruity, flowery, herbaceous, fragrant, grapey, raspberry, green apple or juice of the variety of wine - chardonnay, cabernet, etc.) These terms, however, are inappropriate for mature wines. Aroma is a composite smell; while it is often more subtle, it is always a smell of combination. Singular bouquet is a certain give- away that a wine is not at its peak. Good words for aroma are buttery, caramel, cedar, earthy, fragrant, scented, spicy, wood and yeasty. So when these words appear, you can assume the wine is ready to drink. John McDonald is the owner of varietal (smells like the grape Garden Gourmet restaurant. Bake the strudels for about 25 FOCUS minutes, or until golden brown all over and heated through. Using Continued from page 56 son with 112 teaspoon each of salt and pepper. Preheat oven to 400 F. Lay one sheet of phyllo on a work surface, short end toward you. Keep the re- maining phyllo covered with a damp towel. Brush the phyllo sheet lightly with some of the melted butter. Lay another sheet on top and brush with more melt- ed butter. Repeat with two more phyllo sheets. Lay two prosciutto slices, overlapping slightly, hori- zontally across the lower quarter of the phyllo; leave a 1 l/2-inch margin on both sides and the bot- tom edge. Spread half of these cheese mixture evenly over the prosciutto. Arrange half of the asparagus stalks crosswise on top of the cheese, trimming the ends if nec- essary. Fold in the sides and bot- tom edge of the phyllo over the filling, then roll up the strudel from the short end. Place it seam- side down on an ungreased baking sheet. Repeat with the remaining in- gredients to make a second strudel. Brush the strudels with more melted butter and cut several l/2-inch vents in the top of each. one or two metal spatulas, transfer the strudels to a wire rack and let cool for 10 minutes. Using a ser- rated knife, cut each strudel into 4 slices and serve warm. This with some fresh strawberries would make a great lunch or dinner. Here's a food tip I found on how to ripen green bananas (This is not a joke). Put especially green bananas into a plastic bag, seal it and place the bag in a warm spot, like the top of your refrigerator. This will cause the bananas to heat up, which speeds the ripening process. You can also put other green fruit like peaches and pears into a bag with a ripe banana and they will ripen faster as well. A grandmother was surprised by her young grandson one morn- ing. He had made her coffee. She drank what .was the worst cup of coffee in her life. When she got to the bottom, there were three of those little green army men in the cup. She said, "Honey, what are the army men doing in my cof- fee?" Her grandson said, "Grand- ma, it says on TV, 'the best part of waking up is soldiers in your cup." Open All Year! FISHHOUSE & PRODUCE 1130 Highway One ,, 5 Points, Lewes, Delaware Chilean Fresl Sea Bass 7.99 Ib -- W supplies last -- " Retail & Wholesale Sun.-Thurs. 12-7. F,i.  Sat. ,-8 644-0708 k CAPE GAZET, Friday, May 1 - May 7, 1998 - 57 Your Specialty Store At The Shore FRESH BAKED GOODS GOURMET FOODS DELl TAKE OUT & PARTY TRAYS WAREHOUSE CASE LOT HOME GROWN BEEF LARGE GULF SHRIMP 899,,,. BOILED HAM 199 . 2 49 . EYE OF ROUND ROAST 169 . REGULAR GROUND BEEF BARBEQUED CHICKEN BREASTS 299 - i.  {, CHUNKY WHITE IN WATER STARKIST TUNA 6oz. .,"i RNNC(.,,, KELLOGGS SPECIAL K #, 199 -, ,  I hh TRY OUR NEW BAGELS APPLE CINNAMON, TOMATO BASIL 49'.,. RUSSET POTATO 25,00 VIDALIA ONIONS 49% SQUASH GREEN ZUCCHINI 69% RICHFOOD ICE CREAM RICHFOOD FROZEN MIXED VEGETABLES 69,,o,. RICHFOOD ORANGE JUICE BARBECUED SPARE RIBS 299,= "Our Beef Is Homegrown" "-..._.,.. Two Locations To Serve You: CHURCH STREET & RT. I REHOBOTH BEACH 227-1500 Mon. - Sat. 7 to 8 Sun. 7 to 7 CHESTNUT STREET, MILTON 664-3566 Mon.- Sat.-7 to 7. Sun.- 10to3 I Credit Cards Accepted