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Lewes, Delaware
Jim's Towing Service
August 15, 1997     Cape Gazette
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August 15, 1997
 

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CAPE GAZETTE, Friday, August 15 - August 21, 1997 - 57 FO()D & DRINK Rehoboth Kiwanians publish "Best of Beach" cookbook By Roxann Stockman-Moore The Kiwanis Club of Rehoboth Beach has compiled a cookbook. "Best of the Beach," to help raise money for its many benefits and also to support various community projects. The cookbook shares some ter- rific recipes for seafood, casseroles, salads and soups. The "Best of the Beach" also features desserts, candies and snack foods for nearly everyone's taste. It is filled with cooking tips and practi- cal advice. The cookbook was a year-long project that many Kiwanis rrem- bers, friends of members and area restaurants contributed to, accord- mg to Jim Kinsella Jr., Kiwanis president. Club memberswho participated in putting the cookbook together included Joe Gardner, Mary Gard- ner, Jim KinseUa, Ron Krajewski, Warren McDonald and Mary Port. "Best of the Beach" sells for $10 and is available at Millman's Appliance, Browseabout Books and Eastern Shore Optical or call Jim Kinsella at 537-0182. The book can also be purchased at the 49th Annual Maurice Stein Memorial Charity Auction on Sat- urday, Aug. 16 at the Rehoboth Beach Convention Center. The silent auction begins at 11 a.m. and will be followed by a Grand Auction at 5 p.m. The Kiwanis has !,000 books available and can easily order more should they sell out of them. These books make great gifts for all occasions but to be sure, here is a sampling of the tasty recipes contained in "Best of the Beach": Clams Casino (Margaret Spurgat) 2 8 Oz. cans minced clams with juice 1 10 112 oz. can white Italian clam sauce 1 pkg. Pepperidge Farm Bread Cubes Paprika Mix all together, except paprika. Fill clam shells. Top with paprika. Broil until brown and then serve. Greek Salad (Mr. and Mrs. Kenneth Wood) 3 sliced tomatoes 1/4 lb feta cheese (crumbled) 1 thinly sliced red onion ripe olives 1/2 cup olive oil or other salad oil 1/3 cup red wine vinegar 2 Tbs. minced parsley 4 tsp. sugar 1/2 tsp. basil 1/4 tsp. salt l/4tsp, pepper Place sliced tomatoes, sliced red onion and crumbledfeta cheese in a 13 x 9 shallow dish. Mix remain- ing ingredients and pour over oth- er mixture. Prepare at least three hours ahead and refrigerate. Mediterranean Salad (Rehoboth Beach Country Club) 1 oz. lobster I oz. crab meat I oz. scallops I oz. shrimp I oz. artichoke hearts 1 small tarragon 4 pieces red kale 2 sprigs parsley 2 cups house greens 2 lemon twists 2 oz. vinaigrette Cook and chop lobster, cool. Pick crabs. Cook scallops and leave whole, cool. Blend with arti- choke hearts, tarragon and vinai- grette. Place house greens in shell. Put seafood mixture on top. Gar- nish with red kale, parsley and lemon twist. Jim's Meat Loaf (Jim Kinsella) 2 lb ground beef 1/2 large red pepper, diced 1/2 large green pepper, diced 1 medium onion, diced 2 cloves garlic, diced 3 large eggs 1 cup Italian bread crumbs Mix all ingredients together except bread crumbs. Mixture will be very moist. WA NIS CL UI R00HOHr# lNff, DEL4 WdRE 1997 The Rehoboth Beach Kiwanis Club's "Best of the Beach" cookbook is hot off the presses. Add bread crumbs a little at a greased loaf pan. time until mixture is on the moist Option: Top with layer of cat- side of dry. Place mixture in Continued on page58 Veg out on bounty from the garden So there are three guys doing exit interviews at a mental institu- tion. The doctor says he can release them if they can answer the simple mathematical problem: What is eight times five? The first patient says, "139." The second guy says, "Wednesday." The third one says, "What a stu- pid question. It's obvious; the answer is 40." The doctor is thrilled. He gives the guy his release. As the gentleman is leav- ing, the doctor asks him how he came up with the correct answer so quickly. "It was easy, Doe," he responded. "I just divided Wednesday by 139." Well, I just divided our tomato garden by Wednesday and 139. Actually, I mowed the patch. I planted the tomatoes too late. Although I am certain the tourists would not agree, we have not had that much rain this season. And even though I watch WBOC News religiously, I cannot take a guy that calls himself "Mr. Food" very seriously. So I am  () r at the mercv of hc many excellent local vegetable ;;'I.i4,  ]IC lOlll:ll(C:, ill'C ,!{;iHiv!qlli C.. ........ 4!,. H FOCUS ON FOOD Anne Graham The zucchini and yellow squash in the backyard are doing quite well according to the rabbits. For- tunately, the basil and chives are holding their own. All the local vegetables are starting to thrive. Now is the time, my fellow Americans, to enjoy fresh vegetables and prepare the ones you can for later consump- tion. Reality check: this is the mid- dle of August and in about three months, we will be sitting around wondcr-ing why if we can put a Iliad Olq [iC !II()()P,. \\;VC C[IIII('! C!'..'- "[d "! NL'Nti2,JF [i;l ![ ' ' "" " " ,'- mozzarella or feta or parmesan cheese and some basil or chives or dill. You can add some salad dressing if you want. A scooped out tomato stuffed with egg, tuna, chicken or potato salad gives left- overs a new beginning. And now while tomatoes are at their peak, you can freeze them for great soups and sauces when win- ter arrives. All you need to do is rinse them off and bag them for the freezer. (Force the air out of the bag before closing.) When you are ready to use then, as they defrost, the skins peel off easily and coring is not a problem. Check with your local vegetable stand. Frequently, they have "can- ning" tomatoes that are even less expensive and just as great for freezing. If you have an herb garden, you can freeze or dry those. The next time you are at the grocery, read the unit price on herbs and faint. Chives go for about $20 an ounce. Herbs are easy to grow and easy to preserve. With chives, I clip them fre- quently and add them to an exist- ing ,_'(mta!er in the I,.cc/c-. q'>,ev "!" .' i "i ". CAll }'2 , i ',..{ ;'( .''- them from a hook in your kitchen, Once dried, snip or crush them and put them in a glass jar for use all year round. (I have a friend who nukes her herbs in the microwave, and poaches her salmon in her dishwasher. She is a good friend, but I do not recom- mend either.) Dried basil is great for sauces, but you can also make pesto and freeze the sauce for winter. All you do is clip the basil, add a little olive oil, garlic, parmesan cheese and pine nuts and blend. Salt and pepper should be added to taste. The mixture can be frozen and is wonderful on pasta with shrimp and/or scallops in the dead of win- ter. Zucchini and yellow squash should be enjoyed now. Sliced with a little onion, maybe some olives, a chopped tomato and sim- mered makes a wonderful side dish, particularly if you sprinkle your favorite cheese on top. Cucumbers arc in now too. My S great randmothcr had a fantastic recipe thal is simple and good. Take a few cues. eel a bi,. slice lh;nl\\;,, sco:, pu! a.ic{u 3:in,., to a i;,':  '.!i'c,2 F,,:',. - v 'i". 7" "t', '- i " :'..' ,.,2_'7. -','- '.. 7':.'7 "'.' .... ,:, , thing heavy over the mixture to sink the cues in the liquid ( anoth- er smaller dish with a couple of rocks); refrigerate over night. And remember to conserve the fresh fruit now. Iced Cucumber Vichyssoise (Serves six) 1 medium onion, finely chopped 4 leeks, white part only 1/4 lb butter 3 medium cucumbers, peeled and chopped 2 quarts chicken stock, or can chicken broth 6 sprigs of parsley 2 large potatoes, peeled and chopped Light cream Salt and white pepper Saut6 chopped onion and thinly sliced leeks in the butter until soft, but not brown. Chop cucumbers and parboil 20 minutes in one cup of slightly salted chicken stock; drain and combine with onion and leeks from which all butter has been drained. Add parsley and potatoes to remaining chicken ,took tlll(] cool "r:/IiI 13 [:ttt}c,q al" ,'.i tili'ottgh "i -,!c'..' 2: " . ,: ' :l:;_drator [j;[i{ ,, .' . ;,: