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Lewes, Delaware
Jim's Towing Service
July 28, 2000     Cape Gazette
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July 28, 2000

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66 - CAPE GAZETYE, Friday, July 28 -Aug. 3, 2000 Fo,:)-D & DRINK Stress-free summertime menu is a snap n Want a stress-free dinner with friends and  family so you can relax and enjoy their company? Need an easy menu for drop-in guests? In charge of this year's summer hol- iday celebration? Capture the ambiance of a true French bistro with your own alfresco dinner - a perfect way to relax and socialize with your guests. Set the mood with checkered tablecloths, fresh flowers from your garden and scented accent candles. Then impress your guests with these sim- ple, yet delicious dinner suggestions. Carry the mood into dessert with a Mrs. Smith's Cookies & Cream LemonyLemon Pie - a "cool" complement for your hassle-free dinner. Simply slice a Mrs. Smith's Cookies & Cream Pie straight from the freezer for a tantalizing ice-creamy treat. Or, place one in the refrigerator a few hours before dinner and you'll be able to offer your guests a lus- cious, creamy dessert sure to please. Of course, don't forget the French Roast cof- fee! BAKED BRIE I medium round of Brie cheese I medium onion, slivered 1 T butter 1 dove of garlic, minced 1 T sugar 1/4 C apple juice Place round of Brie in shallow baking dish. Saute onion with butter and garlic for 5 minutes in separate saucepan. Add sugar and apple juice to caramelize. Place caramelized onions over cheese and bake at 350 degrees until bubbly. Serve with fresh fruit and whole-wheat crackers when guests arrive. HERBED LEMON AND GARLIC CHICKEN 1 2-to-3 pound lemon-pepper rotisserie- baked chicken I lemon 1/4 C butter I dove of garlic, sliced Fresh herbs (basil, thyme and/or dill) Purchase lemon-pepper rotisserie-baked chicken from supermarket or deli. Melt but- Lemony-lime pie makes for the perfect ending to summertime meals with family and friends. ter in saucepan, browning sliced garlic clove in butter. Just before serving, add fresh herbs and the juice of a lemon to the mixture. Pour over sliced chicken prior to serving. MARINATED GREEN BEAN SALAD 1 pound haricots verts 1 mixing bowl of ice water 2-3 chopped plum tomatoes I can artichoke hearts, chopped 1 Vidalia onion, sliced into rings I packet Italian dressing 1 T of Dijon mustard Red Wine Vinegar Olive Oil Garlic powder Blanch haricots verts in boiling water for 30 seconds, then rinse in bowl of ice water. Snap beans. Put in bowl with plum toma- toes, artichoke hearts and onion. Mix pack- et of Italian dressing with red wine vinegar and olive oil, following directions on pack- age for respective measurements. Add Di- I jon mustard and dash of garlic powder to dressing. Toss with beans. SEASONED NEW POTATOES New Potatoes, sliced Olive Oil Fresh herbs (basil, thyme and/or dill) Aluminum foil Drizzle new potato slices with olive oil and scatter with fresh herbs (basil, thyme and/or dill). Wrap in aluminum foil, form- ing tent. Grill or bake at 350 for about 30 minutes or until tender. WARM GARLIC BREAD Loaf of French bread Garlic butter Parsley Aluminum foil Cut French bread loaf into slices. Spread one tablespoon of garlic butter on each slice. Roll in aluminum foil and bake at 250 for 15 minutes. Sprinkle with fresh parsley before serving. Continued on page 67 m Recently, I had a question about Madieras. This was a challenge for me that I couldn't resist. As you may have guessed, my knowledge was limited. I have used Madiera, a fortified wine, primarily as an ingredient with liver, mushroom sauces or in some dessert items. I decided to do a lit- tle research and I must say, at this point, I'm pleasantly surprised. Madiera is a geographic location first. It is an island off the coast of Morocco that has been producing wines since the 1400s. These wines, I discovered, gained great recognition, believe it or not, because of the good old U.S.A. During colonial times, colonists, due to the 'triangular trade,' were exposed to Madiera. The elevated alcohol content al- lowed this wine to travel well. During the Revolutionary War, British officers also found it appealing and brought it home, where it was highly regarded. Of course, Britain was colonizing worldwide and they could ship this wine without concern. These circumstances pushed Madiera into such prominence that history records it as the wine used to toast both the signing of the Declaration of Independence and the inauguration of George Washington in 1789. Madiera is neglected today. It is one of three fortified wines. The others are better known - port and sherry. It comes in sever- Continued on page 67 COCKTAIL CRACKERS 1/2 C Wesson oil 1 t dill weed 1 t lemon pepper 1 pkg. herb salad mix package of oyster crackers Mix ingredients, add crackers, mix again. Let stand 10 minutes. Put into zip-lock bags and freeze. It helps not to spill on the floor and down the front of you! Then serve the salad with plenty of corn on the cob on the side. SCALLOP SALAD 1 lb, sea scallops 1/4 C white wine vinegar 1/4 C chicken broth 3 T olive oil 2 T finely chopped shallots 1 T Dijon mustard salt and freshly ground pepper 1/2 lb. mixed greens - Boston let- tuce, red lettuce leaf, romaine 1 jar masted red pepper strips Steam the scallops over boiling water until just opaque, 2 to 3 minutes. Drain the scallops and place in a bowl. Combine the vinegar, chicken broth, olive oil, shallots, mustard, salt and pepper in an electric blender and process until smooth. Pour half the dress- ing over the scallops, stir to com- bine and refrigerate until well chilled, about two hours. Dress the greens with the remaining dressing and divide among 4 to 6 serving plates. Place the scallops in a mound in the center of each plate and garnish with the red pep- pers. After dinner, go get your fa- vorite ice cream cone. That's sum- mer at the beach. Finally, a food and ocean joke. Two sea monsters were swim- ming around in the ocean, looking for something to do. They came up underneath a ship that was hauling potatoes. Bob, the first sea monster, swam underneath the ship, tipped it:over and ate every- thing on the ship. A little while lat- er, they came up to another ship, again hauling potatoes. Bob again capsizes the ship and eats every- thing on board. The third ship they found was also hauling pota- toes and Bob once again capsized it ate everything. Finally, his buddy Bill asked him, "Why do you keep tipping over those ships full of potatoes and eating everything on board?" Bob replied, "I wish I hadn't, but I just can't help it. Everyone knows you can't cat just one potato ship." In deference to Scott, I will not recommend a recipe that calls for mace. Scott is the son of friends of mine. Well'," you can easily tell when you are getting old. Scott drove that home for me the other day. His mother called me and said her son was not going to pay the toll on the Bay Bridge due to the backup. He said it was a peaceful sign of civil disobedi- ence. In the old days, I would have said, "Right on, brother." To- day I said, "Well, I hope he knows how to swim." These days, my idea of peaceful civil disobedience is taking 16 items into the 15-item express at the grocery checkout. And even then I usually chicken out. This week I have a couple of recipes that with some iocil corn Anne Graham make a great summer dinner. First, here's Ethel Link's Cocktail Crackers. Ethel Link provided the ingredients. Ellen Smith provided the social commentary. !i S : :i:iii :i,:i:. ! - FOCUS ON FOOD Madiera research yields pleasant findings Shill-shape recipes will make the mates happy