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Cape Gazette
Lewes, Delaware
Jim's Towing Service
October 10, 1997     Cape Gazette
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October 10, 1997
 

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2ipple Scrapple Festival opens in Bridgeville; recipe offered The Sixth Annual Bridgeville Apple-Scrapple Festival will be held on Friday and Saturday, Oct. 10 and 11, in the town of Bridgeville. The small rural town, located 30 miles west of the resorts, 30 miles south of Dover, and 30 miles north of Salisbury, Md., will be the center of attraction for approx- imately 20,000 people on the sec- ond weekend in October. The festival features live enter- tainment hourly, a scrapple carv- ing contest, an apple pie contest, craft shows, a health fair, carnival rides, kid's games, a huge town and country car show, an antique tractor pull, including a kiddie tractor pull, a corn maze, pony rides, trade show, an art show and sale and more foods than you can shake an apple (or scrapple) at. The array of taste treats includes apple dumplings, apple pies, oys- ter sandwiches, hot dogs, pit beef sandwiches, barbecued chicken, blooming onions, Italian sausages, Peninsula Continued from page 74 color, is very pleasing to the eye. Originally from New England where she earned her master's in fiber arts degree, she started paint- ing in watercolor in 1990. It im- passioned her so much that she became a full-time painter. crab cakes, cheeseburgers, can- dies, cakes and all sorts of bever- ages. A street dance on Friday with "Sammy Swamp" from the Jump- ing Jukebox and a street dance on Saturday, featuring the country band "Barren Creek," will jump start the entertainment. The festival's goal, in addition to making sure everyone has a great time, is to help promote the Bridgeville area and its products. For those who have always wanted to know what goes into scrapple but are afraid to ask, the following recipe is for you: Scrapple 1 1/2 lb. pork shoulder or butt 1/2 lb. pork liver 1 onion, chopped 1 1/2 quarts water 1 1/2 tsp. salt 1/4 tsp. pepper 1/2 c. yellow cornmeal 1/2 c. buckwheat flour (all- purpose flour may be subsitut- Dozens of national and regional juried shows have accepted Dun- can's works, and many of her paintings are in private and corpo- rate collections. The Peninsula Galley, located just across the drawbridge at 520 E. Savannah Road in Lewes, is open Tuesday through Sunday. For more information call 645- 0551. ed) 1 1/4 c. all purpose flour 1/4 c. ground coriander Pour boiling water over liver, let stand for 5 minutes. Rinse in cold water. Add to pork, cover with water, add onion, salt and pepper. Cook on medium heat for 2 hours or until fork tender. Re- move meat from both, set aside to cool. Measure broth and add water to make 4 1/2 cups of liquid. Place 3 cups into saucepan, reserve re- maining liquid. Bring to a boil. Mix cornmeal, flour, coriander, and buckwheat flour in a separate bowl. Mix together with remaining broth gradually until smooth. Stir gradually into boiling broth. Cook on low heat uncovered, for 30 minutes, stirring occasion- ally. Grind or chop meat in food chopper (or finely by hand). It should measure 2 or more cups. Add to the pot while cooking on low heat. Pour into casserole or loaf pans. Rinse pans first with cold water. For more information on the festival, call 337-7135 or 337- 8131. Enjoy the Cape Gazette Call 645-7700 CAPE GAZETTE, Friday, October 10 - October 16, 1997 - 75 CALENDAR OF EVENTS: October 10, 11, 12 ' ttoberfet Enjoy these Delicious German Specialties & Desserts: Try a German Appetizer - Roasted Oysters EntreEs like Wiener Schnitzel & Schwieneschlegel And, don t forget the Apple Strudel for dessert! Coming October 13th - 19th JAZZ WEEK featuring Authentic CajunCreole Dining Cajun Crab Claws Red Snapper Ala' Creole Seafood File Gumbo Shrimp Creole Blackened Red Fish Crawfish Etouffee Orange Glaze Pork Roast Coming Wed., Oct. 22 WINE TASTING DINNER (r,*eration required) Back By Popular Demand: AFTER DINNER CABARET! Looking for a 017.1;#1" place to dine? Cheek out Cape Cuisine.