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Lewes, Delaware
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September 6, 2002     Cape Gazette
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September 6, 2002

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80 - CAPE GAZETTE, Friday, Sept. 6 - Sept. 12, 2002 National Chi cken Cooking Contest cooking up $ 25,000 prize Creative cooks can win up to $25,000 in the National Chicken Cooking contest, sponsored by the nation's chicken industry. The entry deadline is Oct. 15. A finalist winner from each state and the District of Columbia will receive an expense-paid trip Freezer Continued from page 79 tions such as frozen breakfast bur- ritos and egg sandwiches, when combined with a piece of fruit; provide the ultimate in quick meals. Fruit Smoothies- Frozen fruits are available year-round and to Baltimore, Md., for the national cook-off May 30. In addition to the $25,000 first, the Contest of- fers $11,000 in runner-up prizes. The contest is sponsored by the National Chicken Council and the U.S. Poultry & Egg Association. "'The contest is an exciting and come in different varieties. Picked at their peak, fruits are frozen immediately, locking in their nutrients and freshness, pro- viding a nutritional morning treat or afternoon energy booster that is guaranteed to please. Juice Them Up - Frozen orange juice takes only minutes to pre- pare and complements a nutri- tious breakfast by adding essen- tial nutrients and Vitamin C. If rewarding experience for every participant regardless of whether he or she wins a prize," said con- test director Nancy Tringali. "Every state is represented in the national cookoff, and every con- sultant has a chance to win." Chicken is the only required in- children don't like O J, there are dozens of flavors of fruit juices available in the freezer case. "Frozen foods provide the vari- ety and versatility that today's busy families need," says Ely. "In addition to breakfast, the freezer aisle can also provide a quick af- ternoon snack and easy dinner op- tions. Families can view their freezer as a modern-day pantry, from quick and easy after-school gredient for recipes, and it can be prepared whole, in parts or in any combination of parts. Recipes us- ing marinated chicken, cooked chicken and ground chicken are also allowed. All recipes must be original, which means not previously pub- snacks kids can prepare them- selves, to complete meal selec- tions that can go from freezer to lished in the same, or substantial- ly the same form, make four to eight servings and take no more than three hours to prepare twice - one for judging and once for display. And, because of fire reg- ulations, no grilling recipes are Continued on page 81 table in minutes." For more information log on to Wine Continued from page 79 Verjus is a rather easy product to process. After pressing the grapes, the must - grape juice - is chilled to just above the freezing point. This prevents it from going into fermentation. Next the juice is left to settle for about 10 days to allow sediments to drop out. It is then sterile filtered, bottled and capped or corked. It is now ready for use. Verjus is ideal for cooking. It is low in sugar. It has a nice crisp acidity but it is soft. It can be used for more delicate dishes that won't stand up to the astringent mouth puckor effects of vinegar or the alcoholic, tannic, oaky off tastes of most wines. It also keeps much longer than most wine and has the added attraction for dedi- cated cooks that it can be frozen as ice cubes for future use. At this point you are probably wondering why I am talking about this product. Here's where I've been going There is nothing better than the following appetizer with my wine of the week. Make a mignonette using Verjus instead of vinegar. Find some really plump salty oys- ters or a lot of them, cause this is a truly great treat. Now chill a bottle or two of Alsatien Pinot Gris, Humbrecht or Trimbach would be perfect from "96 or '98. Invite over a few friends and kick back. If you really like your friends add seared foie gras, roast peaches and a Verjus demi glace. Make sure that for the liver you use Chardonnay Verjus. These products come blended or vari- etal. I prefer the latter, but it will be more difficult to find. As usual it will be worth the effort. | I 8 Rehoboth Avenue 227-3835 | 1 ] HOT DOGS STEAKS ' SUBS SANDWICHES FRESH CUT REHOBOTH I=RIES AND MORE... E BEST FUNNEL CAKE AT THE BEACH! ALtSO FEATUR, ING md Floor Opportunlty00., Join this new party plan company backed by the rl - Publishers of Southern Living magazine ! It s one of the fastest growing in America! Bring the pages of the magazine to life as you: r Own your own business. Work your own hours. Have the chance to earn big Make lifelong friends. profits and royalities. I I I I I t laO Highway One 5 Points, Lewes, DE 644 0708 I I I I I ! I I I I I I I 4. I I I ! I I I I I I I I I I I I I I I I I SALMON FILLET $5.99 ,.B. Substitutions: Smoked salmon, shrimp meat 1 lb. salmon, skin removed DIVIDE INTO 12 PORTIONS: 8 ounces lite cream cheese 1 cup alfalfa sprouts .T" 2 tablespoons onion, finely 1 avocado, thinly sliced chopped 1 cucumber, chopped 1 tablespoon prepared horesradish 12 corn tortillas DIRECTIONS 1. Mix salmon, cream cheese, onion, and horseradish. 2. Spread 2 tablespoons salmon mixture on tortilla. 3. Layer sprouts, avocado, and cucumber. 4. Roll up tightly. 5. Cut each rolled tortilla into 6 bite-sized pieces. Makes 12 servings EF_,ll utt,,,z.  ='1, [.] ! --aii I I ,= i =.-"r: vz-Jd; t, I ,|-.Jm llllmllllllllllllllllllllll