CAPE GAZETTE, Friday, September 17 - September 23, 1999 - 63
Healthful ideas will helLp to improve kid's eating habits
Any parent who has gone to the
ends of the universe to improve a
child's eating habits may appreci-
ate some stellar suggestions on
how to make healthful eating
more fun.
Feature a "fruit of the day." Ex-
ampl-es include scrumptious
strawberries, pleasing pineapple
and tangy tangerines. Make fruit
kabobs with skewers of various
colored fruits and marshmallows.
Dip fruits and pretzels in peanut
butter.
Always have cut-up fruit in the
• refrigerator for a quick afternoon
snack.
Bake a healthful dessert, such
Coast Day
• Continued from page 62
bisque to live lobsters.
This year marks the tenth an-
niversary of the Coast Day Crab
Cake Cook Off. To celebrate that
milestone, the University's Ma-
rine Communications Office is
preparing a special anniversary
cookbook that will feature every
cook-off recipe from the past
decade. The cookbook, priced at
$3, will be sold at Coast Day.
"It's amazing how many ways
you can prepare crab cakes,"
Hicks said. "While many of the
basic ingredients are the same,
such as crab meat, eggs and crack-
er or bread crumbs, some cooks
have really been creative in the
other ingredients they've used,
from jalapefios to bleu cheese,
Food
Continued from page 61
This one is so bad, I cannot
spare you. I have this friend who
always seemed to lean slightly to
the left all the time. It used to
bother me, so I suggested he see a
doctor and have his legs checked
out. For years he refused ...told
as low-fat muffins or angel food
cake and decorate with cut fruits.
One ready-to-serve, cut fruit de-
signed to delight kids is Dole Fun
Shapes.
Incorporating eye-catching ce-
lestial and aquatic themes, the fun
shaped, bite-sized pieces of
pineapple come in two kid-friend-
ly (and morn-friendly) varieties.
Both Cosmic and Sea Creatures
varieties are made with 100 per-
cent Dole pineapple and lightly
sweetened pineapple juice. Sea
Creatures offer added tropical
fruit flavor.
The following re6ipe offers a
fun way to use these fruit shapes
diced mango and fresh mint to
name a few. Each concoction is
definitely unique and delicious."
Eight finalists, selected from
entries from throughout the re-
gion, will begin preparing their
crab cake recipes at 11 a.m. Visi-
tors will be able to watch the con-
testants and sample a morsel or
two. Judging takes place at noon,
with winners to be announced at 1
p.m. The top prize includes $150,
the coveted title of "Delaware's
Best Crab Cakes," a plaque, and
the opportunity to be a judge at
next year's competition.
Also on the agenda is the sec-
ond annual Seafood Chowder
Challenge, a friendly competition
between the First State Chef's As-
sociation and the Delmarva Chefs
and Cooks Association. Visitors
will be invited to sample 2-ounce
portions of the chowders and then
asked to vote on their favorite. A
me I was crazy. But last week, .he
finally went and sure enough, the
doctor discovered his left leg was
a quarter-inch shorter than the
right. A quick bit of orthopedic
surgery later, he was cured and
both legs are exactly the same
length now and he no longer
leans. "So," I said, "you didn't be-
lieve me when I told you a doctor
could fix your leg." He just
looked at me and said..."I stand
corrected."
Discounts On
Saingle or Mixed
ses of Wines!
R & 1. Liquors
-- Orbed ad Managed --
2ol w. Se(od Street, lewes
45-9183 ,,o,.-,.,=.. o.....,o,.,,,.
FRI. K .illT. 9 a.m. - 11 p.m.
in a tasty and easy-to-make,
healthy sandwich.
HAWAIIAN MELTS
1 can Dole pineapple Cosmic or
Sea Creatures Fun Shapes
6 English muff'ms
2 T mustard
1 1/12 C shredded cheddar
cheese
6 thin slices ham, chopped
Drain juice from pineapple. Set
aside
Spread about 1/2 teaspoon mus-
tard onto each muffin half. Even-
ly divide ham, cheese and pineap-
ple Fun Shapes over the muffins.
Toast in toaster oven until
cheese is melted.
trophy will be presented to the
winning chefs. Clams, donated by
Mid-Atlantic Foods in Pocomoke
City, Md., will be the featured
seafood in this year's chowders.
The First State Chef's Association
also will sell chowder for visitors
to take home.
At 11:45 a.m., Lewes resident
Linda LaPlante-Beatty, an herbal
educator for the past 25 years, will
kick off a series of seafood culi-
nary presentations by demonstrat-
ing how to cook fish and shellfish
with herbs.
At I p.m., Rodger C. Moore,
executive sous chef at Piane
Catering and the First State
Chef's Association Chef of the
Year, will prepare salmon cakes.
At 2:15 p.m., Mark Steele, execu-
tive chef at the Lamp Post Restau-
rant in Lewes and the Delaware
Restaurant Association's Chef of
the Year, will prepare "New Wave
COLLECTIBLE
200000
FLUTES
What could be more
romantic than toasting
the millennium
at
with that
special
someone?
Available
in 3 styles.
Only
$5.99
Compare
at
$28
9 i/4"
Dishwasher safe.
First lot sold out in 1/2 houri
SORRY ......
NO RAIN CHECKS
Exclusively Available at ....
STEELES GUN SHOP
645-8350
Hwy. One, Midway Village Shops
Hawaiian Melts are a cosmic treat for kids to enjoy while
supporting healthy eating habits.
Oyster Chowder," and grilled
seafood. The presentations will
conclude at 3:30 p.m. with certi-
fied executive chef John C.
Struzik Of Clayton, who will pre-
pare "Chesapeake Bay Seafood,"
including rockfish and blue crabs.
Plenty of seafood will also be
available for purchase from local
vendors. Grotto Pizza will have
seafood pizza. The Lamp Post
will sell crab cake sandwiches,
crab soup and crab bisque;
LeCates will offer fresh lobsters;
Lewes Crab House will have crab
cake sandwiches and crab chow-
der; the Road Runner Caf6 will
offer seafood fajitas and Wings to
Go will prepare Buffalo shrimp,
fish and chips and conch chow-
der.
Admission to Coast Day is free;
parking is $2. For more informa-
tion, contact the Marine Commu-
nications Office at 302-831-8083
or visit the Web site at
Deli
Boar's
Premium Deft Meats & Cheeses by the pound
We make shopping easy...
CALL IN YOUR ORDER
& WE'LL HAVE IT READY!
227-SU BS
Rt. One • Lighthouse Plaza
(Behind-Mill Outlet)
