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Lewes, Delaware
Jim's Towing Service
September 17, 1999     Cape Gazette
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September 17, 1999
 

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62 - CAPE GAZE.TTE, Friday, September 17 - September 23, 1999 Italian Continued from page 61 1 can tomato paste 1 C chicken broth I can cut green Italian beans, drained 1/2 C shredded provolone or mozzarella cheese Cook pasta according to pack- age directions; drain. Meanwhile, brown sausage in hot oil in large skillet over medium heat five minutes; drain fat. Stir in undrained tomatoes, tomato paste, broth and beans. Bring to boil. Reduce heat; sim- mer, covered, for l0 minutes. Stir in cooked pasta. Sprinkle with cheese. Makes 4-6 servings. ONE-POT GARLIC RIGATONI One-pot garlic rigatoni is a snap with just a few ingredi- ents. I lb. ground beef 1 1/2 C sliced mushrooms 1 can recipe-ready crushed tomatoes with garlic 2 C dried rigatoni or rotini'pas- ta 1/2 t dried rosemary or thyme, crushed 1/2 C shredded mozzarella cheese Brown beef and mushrooms in large saucepan; drain. Stir in undrained tomatoes, one cup wa- ter, uncooked pasta and herbs. Bring to boil; reduce heat and simmer, covered, about 20 min- utes or until pasta is-tender. Transfer to bowl; sprinkle with cheese and chopped fresh parsley, if desired. CREAMY CHICKEN WITH BOW TIE PASTA 6 oz. dried bow tie pasta 12 oz. skinless, boneless chicken breast halves, cut into strips 1 T olive oil 1 can tomato_sauce 1 can recipe-ready diced toma, toes 1 can sweet peas, drained 1/4 C whipping cream Cook pasta according to pack- age directions; drain. Meanwhile, cook chicken in hot oil in large skillet over medium-high heat 2-3 minutes or until no longer pink. Stir in tomato sauce, undrained tomatoes and peas. Bring to boil; reduce heat. Sim, met, uncovered, 5-10 minutes or until thickened. Slowly stir in cream. Serve over hot pasta. Sprinkle with finely shredded Parmesan cheese, if desired. LAYERED ITALIAN CASSEROLE 4 oz. dried rotoni or radiatore pasta 12 oz. sweet Italian sausage or ground beef I can Italian paste 1 can recipe-ready tomatoes 1 can cut Italian green beans or cut green beans, drained 1/2 t dried rosemary, crushed 1 carton ricotta cheese 1 C shredded mozzarella cheese, divided use I beaten egg Cook pasta according to pack- age directions; drain. Meanwhile, cook sausage in skillet until browned; drain off fat. Stir in tomato paste, undrained tomatoes, beans, rosemary and cooked pas- ta; heat through. Spread half the mixture in two- quart casserole. Combine ricotta, half cup mozzaiella and egg; spoon over sausage mixture. Spread remaining sausage mix- ture on top. Bake, covered, at 350 degrees for 30 minutes. Uncover, sprinkle with remaining moz- zarella. Bake five minutes more to melt cheese. Let stand five minutes. Sprinkle with grated Parmesan cheese, if desired. Wine Continued from page 61 so produce sweet pungent grapey wines that are currently out of fa- vor. Eleven to 16 million cases are consumed annually, however, so there is definitely a market for them. I find them appealing. Recently hybrids such as Sey- val Blanc, Ravot, Cayuga, Ventu- ra and Aurora have been planted. In fact, Aurora and Seyval Blanc now make up about half of the acreage planted with hybrids. Charles Fournies of Gold Seal prompted the grafting of Chardonnay and Johannesburg Riesling with native root stock in Coast Day '99: A seafood lover's paradise A bounty of delicious seafood is on the menu at Coast Day 1999. The event will take place from 11 a.m. to 5 p.m., Sunday, Oct. 3, at the University of Delaware's Lewes campus. Coast Day is designed to celebrate the ocean's wonders through fun, ed- ucational activities, from sea seminars to crab races. Now in its 23rd year, the event is sponsored by the University of Delaware Sea Grant College Program and the Graduate College of Marine Studies. "At the Seafood Pavilion at Coast Day, it's easy to remind folks of the importance of the ocean's fisheries," said Doris Hicks, seafood technology spe- cialist for the Sea Grant Advisory Service. Hicks organizes all the seafood-related activities at Coast Day. from the crab cake cook-off to the seafood chowder challenge. She also lines up area chefs for seafood cooking demonstrations, as well as local vendors who sell products ranging from crab Continued on page 63 the early '60s and the results have been very successful. Of the thousands of acres of vinifera planted in New York over half are now in Chardonnay as a direct re- sult of this innovative idea. Natu- rally, once this successful venture was known, Sauvignon Blanc, Gewurtztianimer, Cabernet Sauvignon, Merlot and Pinot Noir were also grafted successfully. It was the passage of the Farm Winery Act in 1976, however, that allowed producers of less than 50,000 gallons to sell directly to the public that galvanized the in- dustry in New York. Many small boutique wineries have come into play since then. The personal attention given to the varietals, especially Seyval Blanc, has yielded some very at- tractive products. It also opened up the Hudson River Valley and the North Fork of Long Island to development of wineries. Since only 85 percent of the wine attrib- uted to a regional bottling must come from the region, it is gener- ally better, as with all wine, to choose one with a proprietor's name. This assures that 100 per- cent of the product comes from the region in most cases. If you would like to try these wines look for Finger Lakes, Glenora, Herman J. Wimer and Vinifera Wine Cellars from Hud- son River, Cascade Mountain, Eaton Vineyards and Walker Val- ley Vineyards. Long Island was originally planted in 1973 by Alex and Louisa Hargrave on a former potato farm. Their first wines were produced in '75. Most of the plantings are found in an area that also contains the famous resort called The Hampt0ns. Some of the better known names are Bridgehamp- ton, Hargrave, Lenz, Pindar and Le Reve. As a native New Yorker it pains me that this wide variety of lovely wine is overlooked by the wine trade. Try some of the labels I have noted if you can find them. Spe- cial attention should be given to Gold Seal and Great Western if you prefer "dry" or "extra dry" to Brut Champagne. LEWES FISHHOUSE & PRODUCE 1130 Highway One 5 Points, Lewes, Delaware FllES%ea Trout Fillets $5.99 Jb. -- While supplies last -- Retail & Wholesale S-..,.7.Mo...m, .r.F,.Is=.lo.s 644-0708 t Propane 227.2S04, Rehoboth Avenue Ext., Rehoboth.Beach