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June 20, 1997     Cape Gazette
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June 20, 1997

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il 60 - CAPE GAZETTE, Friday, June 20 - June 26, 1997 &amp; 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.