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Lewes, Delaware
Jim's Towing Service
November 8, 2002     Cape Gazette
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November 8, 2002

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Food Continued from page 64 ALMOND TOPPED CHICKEN PIE 1 T cornstarch 1/2 t salt 1/2 Worcestershire sauce 1 8-oz. sour cream 2 C cooked chicken, diced 1 C grated cheddar cheese 2 T pimento 2 T chopped green pepper 3 drops Tabasco sauce 2 T minced onion 1 9-inch pie shell, unbaked 1/2 C slivered almonds 2 t butter Stir first 3 ingredients into sour cream. Add next 6 ingredients. Spoon into pie shell. Bake at 400 F for 25 minutes. Toast almonds in butter. Sprinkle over pie. Bake 5-10 minutes more or until set. CHEESE CASSEROLE 6 eggs 1 C milk 1/2 C flour 1 t baking powder 1/2 t salt 1 stick butter, melted 1 lb. Monterey Jack cheese 1 3-oz. pkg. cream cheese 1 8-oz. carton small curd cot- tage cheese Beat eggs well. Stir in remain- ing ingredients. Pour into buttered 3-qt. rectangular baking dish. Bake at 350 F for 1 hour. To gar- nish, sprinkle with paprika and chopped fresh chives. That's a wrap on travel with Charlie and Katherine. rd rather travel with Prudence. And I did the other day. I took a friend home from Beebe. As Bonnie Raitt sings, "I turned left when I should have turned right." The foliage was beautiful, but when I saw all the cows, I knew that I was going the wrong direc- tion. W. saw all of Sussex County and if elected, I will run. Run fast. Then I saw Mike Me- eli signs and thought I was going in the right direction. Prudence just kept glaring at me. I think she thought I was taking her to the Punkin Chunkin.. No, Prudence, I am not going to shoot you out of a cannon. CAPE GAZETYE, Friday, Nov. 8 - Nov. 14, 2002 - 65 Take he( when heading into holiday eating season Overeating whether at the holi- days or any other time of year is never a healthy idea, according to experts. This year, follow these tips from the American Heart As- sociation for heart-healthy dining: Take only small servings of rich, fat-laden foods, such as gravy, heavy sauces and rich desserts. Fill up on fruits, vegetables and whole grains. Limit alcohol consumption to 1 drink a day for women and 2 drinks a day for men. Eat a low-fat, low-cholesterol snack before holiday get-togeth- ers so you won't be as hungry dur- ing meal-time. Try fruit or baked chips and salsa. If you're preparing the meal, help friends and family eat heart- healthy during the holidays and all year long by: Offering fresh fruits and veg- etables at the table and as snacks and appetizers. Including whole grains in the meal, such as rice, oatmeal and Continued on page 66 Wine Continued from page 64 Keeping score seems to be in vogue during the political season and ratings are the score keeping method for wine. Unfortunately, at most of my wine seminars, I find that many are unaware or un- sure of how the rating system works. Rating systems are driven by your faith in the recommenda- tions given to you by an expert. Let us examine that premise. I, like you, have read many cri- tiques by so called experts and af- ter having acted on such advice have been baffled. A cursory trip, down memory lane, reminds me that Moulin Rouge was initially panned by the critics. Two years past the Dew was on the way to 20,000. The Edsel fergedaboudit. I could go on and on but I'm sure to mean anything, they should be fleshed out with cryptic notes concerning color, bouquet or aro- ma flavor, length and body. The chart of ratings should be provid- ed and a well known selection of affordable wines, with vintage, should be cited alongside each rating to act as standards. After random samplings of a critics choices are confirmed by your own palate, you will have devel- oped an understanding of that per- son's rating system. This process should be repeated with each "ex- pert." You will be amazed at the range of scores given to lesser known wines and the uniformity attached to the famous. After all, how many wines can a person re- view per year? Think that over. Please keep in mind that wines are always rated by type. They are compared only to their catego- ry. This canard is easily dispelled by checking the ratings of the turn to the Chardonnays, Ries- lings, Pinot Noirs, and Cabernets to find these lofty readings. Even then, one can't help but notice that the well knowns are generally rat- ed higher than their little known next door neighbors..An old friend, Kevin Zraly, once recom- mended checking for high ratings in Bordeaux and then buying a se- lection of all the small estates in the area thru the local co-op. He claimed it was about 5-1 price val- ue. Finally, it would be wise to re- member that wine is made for moderate consumption, with good food, in great company. When these ingredients are in place, I have found that ratings often fly right out the windows. A well made wine that is appro- priate for ameal when shared with friends takes on a dimension of its own. No judge or jury or panel of "exlrts" has yet devised a rating TRY OUR SUNDAY SUPPER MENU 4.8:00 PM t I Call for reservations 645-2373 108 2nd St. Lewes you have the message. In order to ensure proper use of critiques please think about these guidelines. For numerical scores I Bring the kids into the kitchen for the holiday season I Bring the kids into the kitchen to whip up these tasty treats from Mrs. Smith's Bakeries. Each recipe starts with a premade pumpkin pie baked according to the package directions and cooled. Remove half of the pie from its baking tin and break the half into chunks in a bowl. Then with a few additional ingredients, the fun be- gins! PUMPKIN PIE DIRT CUPS Premade pumpkin pie 25 chocolate cookie wafers, crushed into crumbs 2 T butter, melted 2 T brown sugar 1/4 t orange food coloring whipped topping vanilla ice cream candy corn 8 plastic juice cups Mix cookie crumbs with melted butter and brown sugar. Set aside. Add orange food coloring to whipped topping. Into juice cups, layer crumb mixture, pie, ice cream, and topping. Garnish with candy corns. Other simple treats for kids in- dude: lesser wines. How rare to find a Chenin Blanc, Sauvignon Blanc, Nouvelle Beaujolais or Petit Sirah rated above 90? Often one must system that encompasses this in- tangible. Call up some pals and break out the Mad Dog and check it out. Decorate a baked pumpkin pie using pecan halves to outline a funny face. Add yellow food col- oring to whipped cream to depict the eyes, nose'and mouth of a jack-o-lantern on top of the pie: Layer pumpkin pie, ice cream and nuts into waffle cones. For more fun recipes, visit www.mrs- I .qWORDFI.qH '8.49 t,,. I. , I 2 TBI3 minced shallots 1 CUp chopped plum tomatoes I 3 TSP olive oil 1- 1/4 Pounds flounder fillets I 2 Cups sliced freshmushroom caps 1 TBLS snipped dill I 1 " 1 Cup sliced fresh zucchini or 1/2 TSP dried dill l | In a large nonstick skillet, saut6 shallots in 2 teaspoons oil over I medium heat for 1 to 2 minutes. Add mushrooms, zucchini and I tomatoes. Stir-fry over medium-high heat foi" 2 to 3 minutes. Remove I and reserve vegetables. I Saut6 fillets in remaining oil over medium heat for 3 to 4 minutes. I Turn fillets over and spoon on vegetables. Sprinkle with dill, cover I and cook for 4 to 6 minutes, or until fish is fully cooked and white | throughout. Gently arrange fillets and vegetables on a platter and | serve. I 4 servings. 184 calodes per servings I