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Lewes, Delaware
Jim's Towing Service
May 30, 2003     Cape Gazette
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May 30, 2003

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80-mUAPE GAZETTE,Friday,  May 30 -J't/ne 5, 2003 Mmonds Continued from page 77 longevity. At traditional Greek weddings, odd-numbers of sugar-coated al- monds otherwise known as "koufetta" or "Born Born Yara" are given to symbolize how the newlyweds will share everything and remain undivided. Tradition holds that if an un- married woman puts the almonds under her pillow, she'll dream of her future husband. In addition to being good luck, almonds are a girl of good health - they're high in vitam E and healthful monounsaturated"fat, and can help lower LDL choles- terol. They also pack protein, fiber, calcium and magnesium. As a gift or just a simple, sweet snack, try this fresh, flavorful take on traditional sugar-coated al- monds: CINNAMON-GLAZED ALMONDS 2 egg whites, at room tempera- ture 1/8 tsait 1 C sugar 3 C whole natural California al- monds 4 t cinnamon ,1/3 C butter, melted ....... " Preheat oven to 325 degrees. Beat egg whites with salt until frothy; gradually add sugar, beat- ing into stiff peaks. Gently fold in almonds, cinna- mon and melted butter. Pour al- mond mixture onto a 15 1/2 x 10 l/2-inch jellyroll pan. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp. Serve warm or at room temperature. Makes three cups. For more almond recipes and serving ideas, visit www.Al- Food Continued from page 77 I'm talking about our vet, Dr. Bush." "Oh yes," Mother said, "he's excellent." So Prudie, who's been instruct- ed to stay well at any cost, and I are headed to Gaithersburg to col- lect Amber. We are coming home, heading to the kitchen, rock and rolling and having shrimp. Here we go. SHRIMP BURGERS Finely chopping the shrimp and chilling the patties for at least two hours will help them stay together while cooking. 1 lb. unpeeled, medium size fresh shrimp, cooked 3 T chopped celery 2 T chopped green onions 2 T chopped fresh parsley 1 1/2 t grated lemon rind 1 C corubread crumbs or soft breadcrnmbs 3 T mayonnaise 1 large egg, beaten 1/4 t salt 118 t pepper 118 t Old Bay 2 T vegetable oil hamburger buns or rolls Toppings: lettuce leaves, tomato slices, tartar sauce Peel shrimp, devein and finely chop. Combine shrimp and next 4 ingredients; stir until well blend- ed. Shape mixture into six patties. Place patties on wax paper lined baking sheet; cover and chill at least 2 hours. Heat oil in large nonstick skillet over medium-high heat. Cook shrimp patties 4 min- utes on each side or until golden. Drain on paper towels. Serve on hamburger buns with desired top- pings. SHRIMP CREOLE 2 lbs. unpeeled, medium size fresh shrimp 2 C chopped onion 1 C chopped green pepper 1 C chopped celery 2 garlic doves, minced 1/4 C vegetable oil 1 (16 oz.) can tomato paste 1 1/2 C low-sodium fat-free chicken broth, divided 1 (14.5 oz) can diced tomatoes, undrained 1 (8 oz.) can tomato sauce 2 bay leaves 1 t Worcestershire sauce 1/2 t salt 1 t ground red pepper 2 T all-purpose flour Hot cooked wild and white rice Peel shrimp and devein, set aside. Saut6 onion and next 3 in- gredients in hot oil in large skillet over medium-high heat 5 minutes or until tender. Add tomato paste and cOok, stirring constantly, 1 minute. Stir in 1 cup chicken broth and next 6 ingredients, bring to a boil. Reduce heat and simmer, stirring occasionally, 20 minutes. Stir togetherremaining 1/2 cup chicken broth and flour. Whisk in- to tomato mixture and cook, stir- ring occasionally, 5 minutes. Add shrimp, cook 4 minutes or until shrimp turn pink. Remove and discard bay leaves; serve over rice. FRIED SHRIMP 2 lbs. large, unpeeled fresh shrimp 1 (12 oz.) pkg. fish fry mix 1 T Greek seasoning vegetable oil I t Old Bay Peel shrimp and devein. Com- bine fish-fry mix, Greek season- ing and Old Bay. Dredge shrimp in mixture. Pour oil to a depth of 1 112 inches into a Dutch oven or large saucepan', heat to 360 E Fry shrimp, a few at a time, 1 minute. Drain on paper towels and serve immediately. So hats off to Dr. Bush. The vet, not the President of the United States. He saved my dog, which is more important than anything they can do in Washington, D.C. And hats off to Steve the social worker at Beebe who visited me and who said I did not remember him. Of course I did. I will always remember Steve. He is the best social worker in the world and saved my family when my mother was sick. He is also cute and I must admit that it is fun to wake up with someone cute staring at you. Although, all and all, I wish that it did not have to be on the fifth floor at Beebe. And thanks very much to Ginger, Suann, Bev- erly and Louise. You were truly great. I am sorry I pushed the red button so many times. 59 Reho ach, DE Color, flavor make grapes great All varieties of table grapes- green, red or black-are delicious, especially when they're fresh. And, as many shoppers are dis- covering, now is the time of year to find the freshest grapes. During the long winter and ear- ly spring months, many table grapes spend weeks in cold stor- age before they arrive in stores. During the sunny months, fresh grapes from new harvests in the Mexican state of Sonora start pop- ping up in grocery stores. Sonora provides almost 60 percent of the fresh table grapes sold in the Unit- ed States from May to July. CHIPOTLE-GRAPE SAUCE 3 cups orange-pineapple juice 1/2 cup white wine vinegar 4 cups red grapes such as Flame Seedless or Red Globe, or the black Fantasy, seeded if neces- sary 3 tablespoons canned chipotle peppers, or to taste 2 tablespoons cumin Juice of one lime Process juice, vinegar, grapes and peppers in a blender until smooth. Heat and stir cumin in a medium saucepan until fragrant; add grape puree, stir, and bring t o a boil. Reduce heat to medium and simmer uncovered for 30 minutes. Remove from heat and stir in lime and salt. Makes about 3 cups. i :: !i::: MONDAY !1 i i n j l I := =  i:: :":  I , OFF I i :: .... n ':' .... Salad: :| I 1E trees: ' . =1 ....... 10.00 i  ...... ....................................  ............... | q : - i I TRY OI ,UI t MENU I i: . I I 4 8.00 PM I I : i I. MONDAY NIGHT I ! .. . . I t xeamrlng I I TEAM TRIVIA TOUR I starting at 8:30 pm ! ---o . . I I Win Prizes Drink Specials I I I I I I I II-- la I I I l Illl i Imm i l i i llm i iilll i ill i i i i imm l .i