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60 - CAPE GAZETTE, Friday, June 20 - June 26, 1997
& DRINK
Delmarva Chickeen FestiVai heads f-orr M-00ord June 27-28
When the 49th Delmarva Chick-
en Festival takes place in Milford
on June 27 and 28, visitors will be
greeted by a tempting array of
food choices with chicken at the
center of the plate.
Available almost any way there
is to prepare it, the menu includes
chicken nuggets, chicken fajitas,
Thai chicken, chicken frank-
furters, barbecued chicken, and
chicken wings. For those who
can't resist Delmarva's famous
fried chicken, the festival's trade-
mark giant fry pan wilt be in oper-
ation throughout the two-day
event.
Built in 1950 by Mumford Sheet
Metal Works in Selbyville, the
pan made its first appearance at
the third annual Chicken Festival
held in Dover. The pan has been in
operation at each festival since
that time.
In 1988, after 38 years of use,
the pan was wearing thin, and'a
new pan identical in size and
design was constructed. Unlike
the original, the new pan was con-
structed in two parts to make it
easier to handle and transport.
The giant pan measures 10 feet
in diameter, has an eight-foot han-
dle, and weighs a hefty 650
pounds. Between 160 and 180 gal-
lons of Mazola corn oil will fill the
pan, which can cook 800 chicken
quarters at a time.
Rounding out the festival menu
will be French fries, bloomin'
onions, fried vegetables, corn-on-
the-cob, funnel cakes, nachos,
pretzels, pastries, ice-cream, and
more,
All food items will be offered at
reasonable prices in keeping with
the festival's policy of making the
event an affordable family outing.
The Delmarva Chicken Festival
will be staged at Milford High
School on Northeast 10th Street in
Milford. It is open to the public
and admission is free.
For more information, call the
Chamber of Commerce for
Greater Milford at (302) 422-3344
or the Delmarva Poultry Industry
at 856-9037.
world's largest known fry pan at the time of its construction, Delmarva's giant fry pan
been a focal point of the annual Delmarva Chicken Festival since 1950. The 10-foot, gas-
t pan can cook 800 chicken quarters at a time. Members of the Milford Lions Club will
the fry pan concession during the 49th Delmarva Chicken Festival, June 27 and 28 at
High School.
Summer's always the perfect time for grilling chicken dishes
By Roxanne Nelson
The rising temperatures of June and the
upcoming Delmarva Chicken Festival
makes the thought of a quick, cool, deli-
cious meal of chicken tempting.
A roasting chicken in the oven during
winter is great, but when it is 1
grill is preferrable. A grill tucke
shady spot with a cool drink is
ning of a fine meal. Add friends
and the day becomes a celebrati(
There are hundreds of ways
lot out, the
] away in a
the begin-
and family
pn.
to prepare
chicken, yet consumers need to know how
to properly handle chicken, according to
Connie Parvis.
Consumers can call the Delmarva Poultry
Industry, Inc. (DPI) in Georgetown for
recipes, safe handling tips, and great
recipes.
Check Out these recipes, invite over some
favorite people and get ready to cook. But
first, here are some tips from the DPI:
• Check t.he "sell by" date on the package
Continued on page 61
Vegetarians will f'md abundance this summer
This column is dedicated to veg-
etarians. Actually, we are all vege-
tarians to a certain extent. And liv-
ing in Delaware, we are fortunate
to have an abundance of fresh veg-
etables in the summer.
According to Tomato Sun-
shine's Ernie DeAngelis and
Bozie's Jeany Argo, local aspara-
gus, peas and strawberries are still
available.
Although the corn is not local
yet. it is Silver Queen.
Dave Hill. with Delaware's
Agriculture Department, said
"'Sussex County's crops are doing
pretty good. but we could use
some rain."
Because of the cold season.
crops are about two weeks behind
schedule. The good news is that
the vegetables will be available
later in the season.
"The Delaware Weekly Crop
Progress and Condition Report"
concluded that for the week of
June 15. "there was an average of
5.6 days suitable for fieldwork
during the week. Topsoil moisture
was 13 percent short and 87 per-
cent adequate, subsoil moisture
was 6 percent short and 94 percent
adequate.' I
But what really rhatters is that a
large variety of fresh vegetables
. %<. " . i. .... .
FOCUS ON FOOD
Ann Graham
are available in Sussex County
and there are many ways to pre-
pare healthy, vitamin packed food.
Asparagus Soup
1 lb fresh Delmarva Aspara-
gus
1 10 3/4 oz can of cream of
asparagus soup
1 cup of milk
1/4 tsp Tabasco sauce
1/2 tsp salt
1/2 pint sour cream
1 Tbs chopped onion
chopped chives
Cook asparagus, cut off tips and
reserve. Cut spears in pieces and
place in a blender with remaining
sev¢
mix
Ei
chi
tips.
1 (
and
5
slice
41
chol
1
seed
41
2,
1/.
1/,
Ju
41
11
1/,
so
cr
4'
C
bow
ingn
P(
and
with
pars
n ingredients. Blend until
',d.
ther heat or serve cold with
es and reserved asparagus
Serves four to six.
;azpacho. with Sour Cream
cucumber, peeled, seeded
chopped
mion, chopped
:love garlic, crushed
green onions with tops,
d
omatoes, peeled, seeded and
ped
green and 1 red pepper,
ed and chopped
;talks of celery, chopped
;ups tomato juice
! cup olive oil
I cup wine vinegar
ice of 2 limes
lrops Tabasco sauce
sp salt
I'tsp white pepper
ar cream
utons
['bs fresh parsley
bmbine all vegetables in large
1. Stir together next seven
;dients.
ur over vegetables, stir. cover
chill two to 24 hours. Serve
a dollop of sour cream and
ey.
Lima Beans, Yellow Squash
and Tomato Casserole
1 1/2 Tbs unsalted butter
1 small onion, finely chopped
2 Tbs chopped resh parsley
leaves
2 tsp minced fresh dill
2 cups fresh lima beans
1 cup chicken broth (or substi-
tute vegetable broth)
2 small yellow squash,
trimmed and cubed
2 tomatoes, peeled, seeded and
chopped
salt and freshly ground pep-
per to taste
Melt butter in three quart
saucepan. Stir in chopped onion
and sautr. Stir in parsley and dill.
Add the lima beans and broth,
cover and bring to a boil. Simmer
for six minutes.
Add the squash and continue to
simmer for five more minutes.
Add the tomatoes and cook for
two minutes.
Set aside vegetables. Reduce
broth to 1/2 cup by boiling. Add
salt and pepper to taste. Combine
all ingredients. Serve hot.
Zucchini Maison
6 medium - sized zucchini
1/4 cup thinly sliced onion
4 Tbs olive Dil
2 Tbs chopped parsley
2 ripe tomatoes, peeled and
thinly sliced
salt and fresh pepper to taste
fresh Parmesan cheese
Wash, slice the zucchini about
1/2 thick, and cook in boiling salt-
ed water to cover until tender.
Saut6 onion in olive oil until yel-
low. Add parsley and remove from
heat.
Drain zucchini, put in a casse-
role in layers with the sliced toma-
toes and olive oil and onion mix-
ture. Sprinkle with salt and fresh
pepper and grated Parmesan
cheese. Bake at 375 degrees for 30
minutes. Serves six.
Continued on page 61
This column features local restaurateurs, gro-
cers, seafood purveyors, educators, etc. who
write on a variety of topics in which they have
some expertise. Anyone wishing to con-
tribute may call the Cape Gazette at 645-7700.
