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Lewes, Delaware
Jim's Towing Service
June 19, 1998     Cape Gazette
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June 19, 1998
 

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Wine Continued from page 64 Finally, "legs" are only a small clue as to the quality of the wine. Where all robust, full-bodied wines will exhibit great legs, great legs don't mean great wine. Nei- ther will lower viscosity indicate poor wine. Many great wines are made to be light and their legs will be al- most nonexistent. In order to see this discussion with your own eyes, choose any Chicken Continued from page 64 de Paola" recipe, winning $1,000, a McCormick spice rack and a CUTCO carving set. Marilyn Hahn of Angola, N.Y., took the honors for Best Nonwin- ning Quick and Easy Recipe with her "One Pan Chicken Salsa." Hahn, a senior clerk stenographer, won $200 and a McCormick cookbook. Linda Carr of Rochester, Mass., won the Best Nonwinning Dak Meat Recipe with a hometown fa- vorite of "New England Apple Glazed Drumsticks." The cook-off was a result of hundreds of entries submitted last fall and winter. An independent panel of nine food professionals judged the con- test, which was open to residents from Maine, New York, New Hampshire, Vermont, Massachu- setts, Connecticut, Rhode Island, New York, New Jersey, Pennsyl- vania, Delaware, Maryland, Vir- ginia and the District of Colum- bia. The Saturday morning cook-off started when contestants prepared their recipes for the nine judges and a second dish for public dis- play in minikitchens equipped with Frigidaire ranges, The contestant breakdown was four males and 16 females, with an average of 2.55 children. Six- teen of the competitors were col- lege graduates, with a variety of degrees, ranging from medicine to engineering. Chicken breasts were used in 15 Crab Continued from page 64 ocado and lettuce. Or spread on toasted bread with cucumber and avocado slices. Here's my favorite recipe, but that's because I actually invented this one. All these recipes are ex- traordinary. Crab Saut 1 lb. lump backfin crab 2 T unsalted butter 1 T fresh lemon juice 1 T fresh lime juice 4 oz. good, dry white wine 2 t fresh dill, chopped 1 t minced garlic freshly ground pepper to taste Pick crab for shells and carti- lage, being careful not to break wine you enjoy and a glass of 7- UP or Sprite. Follow the directions and take a look. Then pour a pinot grigio and a New Zealand chardonnay, such as Kameu River 1995, which is aged in oak and can be substituted for a good white burgundy. Once you have done this, you will know "legs" when you see them. Be careful about temperature; it has the same effect on legs as high heels and nylons. Au revoir, mes amis! recipes and garlic was a predomi- nant ingredient in 12 recipes. A booklet containing all the 1998 cook-off recipes and a col- lection of past winners from the Deimarva Chicken Cooking Con- test's nearly 50-year history is available by sending $2 (check or money order) to DPI, c/o Cook- book, RD 6, Box 47, Georgetown, DE 19947-9575. Here's Mednick's winning recipe: Smothered Chicken with Gingery Mango Sauce 4 broiler chicken breast halves, boned, skinned and cut into 1-inch pieces 1/2 C flour 1/2 t cinnamon 1/4 t cumin 1/8 t cayenne pepper 2 T vegetable oil 2 C cooked rice Mango slices In small dish, mix together flour, cinnamon, cumin and cayenne pepper. Add chicken, a few pieces at a time, turning to coat. In large nonstick frying pan or one sprayed with vegetable cooking spray, place oil and heat to medium-high temperature. Add chicken and cook, stirring occa- sionally, about 10 minutes or until chicken is brown and fork tender. Divide rice into four portions and place on individual serving plates; top with equal amounts of chicken mixture. Spoon a small amount of Gin- gery Mango Sauce over chicken. Garnish with mango slices. Pass remaining sauce. Makes four serv- ings. Gingery Mango Sauce: In blender container, place 1 1/2 lumps. Melt butter. Add le'mon juice and wine, dill, garlic and pepper. Add crab and toss gently to combine. Heat until warm. Serve with white and wild rice, French bread and a seasonal salad. Serves 4. Finally, two driving tips since summer is almost here and the last time I checked, so is Route 1. First, from George Carlin: "Have you ever noticed? Anyone going slower than you is an idiot, and anyone going faster than you is a maniac." And someone else ob- served, "I'm desperately trying to figure out why kamikaze pilots wear helmets." And I found some food for thought, sort of: "Ever wonder if illiterate people get the full effect of alphabet soup?" Go fish. CAPE GAZETTE, Friday, June 19 - June 25, 1998 - 65 Food marketers Macaroni and cheese, pot roast, stuffed shells - after a long day at work, it sure would be nice to sit down to one of the home cooked comfort foods from childhood. But these days, who has time to cook? The staff at your local su- permarket does, and will be of- fering a greater selection of car- ryout and dine-in foods in the near future, predicts the Univer- sity of Delaware chapter of the National Agri-Marketing Associ- cups fresh or canned mango slices, 1/2 cup dark brown sugar, 3 tablespoons cider vinegar, 1/2 teaspoon salt, 1/2 teaspoon all- spice and 1/4 teaspoon ginger; process until smooth. In small saucepan, pour sauce and heat to medium temperature. Cook, stirring, until sauce is thoroughly heated. Makes about 1 3/4 cups. serve up ation (NAMA). Supermarket-based "home meal replacements" was the topic of the club's presentation at the National Agri-Marketing Plan Competition in Dallas last month. The competition brought to- gether NAMA teams from more than 30 universities who present- ed marketing plans for a variety of mock products and services that comfort, convenience they had developed. "Currently, consumers spend more than 50 percent of their total food budget on food cooked away from home," said NAMA presi- dent Curt Fifer. "Although studies show that most carryout food is purchased in fast-food restaurants, supermarkets are making gains in the area. Continued on page 66 West's Produce Route 16 1/4 Mile East of Route Minutes from Lewes & Rehoboth Open 9 to 6 684-3o85 I Rehoboth Seafood Market & Delicatessen Celebrates Father's Day (SEAFOOD) Beer Wine Spirits Smirnoff $13.99 1.75 liter Miller Lite $13.49 30 Pack Rehoboth Beach Plaza Rt. 1 (just before Dewey) (302) 227-6070 Rehoboth Beach, DE Corona $19.99 Case Lewes 1551 Savannah Rd. (302) 645-8662 Lewes, DE