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Lewes, Delaware
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November 27, 1998     Cape Gazette
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November 27, 1998

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+'+r+pi +++ ".+',"'rr-or-"+r - .+'f +vd'r',,+'+++-+/ -++ml+,;',,'"4 " 'T"[++.g `] ,'-q/'AD - O CAPE GAZETTE, Friday, November 27 - December 3, 1998 - 61 A few tips on holiday food gift-giving preparations The holidays tend to be a great time for exchanging gifts with family and friends. However, for those on a limited budget, or with extra bills to pay, exchanging gifts can cause unwel- come stress. Simple homemade gifts many times are more appre- ciated than expensive store- bought gifts. People are especially grateful for anything homemade. Even' though the giver may not have spent much money, they have giv- en time and energy, an even more precious commodity. Holiday foods can be great ideas for gifts. Gourmet gifts can be created by tying a ribbon on a jarof special jam, jelly, preserves, pepper relish or other tasty treats. Gifts may also be personalized by baking or making a favorite food or recipe. Chocolate lovers may enjoy a cook's famous chocolate brownies and peanut lovers might appreciate a batch of peanut brit- tle. If friends or family members have special dietary needs - low fat, low cholesterol, low sugar, etc. - find a cookbook with some recipes that takes those special needs into consideration, and bake a gift. Local libraries should have a se- lection of these books. Many times favorite recipes can be mod- ified for special dietary needs by making some simple substitutions. For example, instead of cream cheese, use low-fat cream cheese, low-fat ricotta cheese or all fruit preserves and jams. For sour cream, use low-fat yo- gurt and low-fat sour cream. For whipped cream, use whipped evaporated skim milk, chilled be- Shore to shore produce e managers are contest winners Carl Carrow, produce manager of Rodney Village Farm Fresh, was the recipient of four awards in a ceremony held recently at the Rodney Village Farm Fresh in Dover. Hugh Robinson, marketing spe- cialist for the Delmarva Shore to Shore marketing program and Becky Moody, marketing special- ist for the Delaware Department of Agriculture, presented Carrow with the overall grand prize and the Delaware first prize for the 1998 Delmarva Shore to Shore Produce Manager's contest. The first prize is awarded to the partic- ipating Delaware produce manag- the contest period. Potatoes are er who had the most informative and attractive produce display for local Delmarva produce during the growing season. The grand prize is awarded to the participat- ing Delmarva produce manager who had the best display in the three-state region. Moody and Ed Baker, president of the Delaware Potato Board, presented Carrow with the overall grand prize and the first prize for the 1998 Delaware/Virginia Pota- to Display contest. The award is for the most attractive display fea- turing Delaware potatoes during Millsboro Chamber selling pound, fruit cakes The annual saleof Benson's pound and fruitcakes is now in process, sponsored by the Greater Millsboro Chamber of Commerce. Selections offered include 1- and 3-pound fruitcakes and several flavors of pound cakes, packaged in a decorative tin. New this year is a free raffle-draw- ing, with the winner receiving a one-night stay at the Comfort Inn, Re- hoboth Beach, and dinner for two at Mulligan's Restaurant. Cakes may be purchased at these locations: Antique Bouquet, Dutch Oven Restau- rant, The Hair Court and Kersey Homes, all located on Route 113. Wine Continued from page 60 change your freshly caught stur- geon for some prepared caviar. It is a good thing, because I have watched the preparation of caviar from the roe and it is a messy, te- dious job that requires some de- gree of expertise: The caviar, however, is magnifi- cent - inky black, small eggs, not too salty and much firmer and fresher than you can imagine. If .you are ever in the region of the Sacramento basin where the caviar is to be had, have it. I imag- ine the caviar from the Caspian is equal; however, I've never been there to enjoy it fresh. That which I have had in the states lacks something when compared side by side with the caviar of California. So what!" you might reply. "This is a wine column." Well, let me tell ya. I have three great wine selections that go perfectly with caviar. First choice is a Delamotte N.V. Brut, a "best buy" in the "Under- ground Wine Journal," This champagne is rated 92 points. I found it to smell of yeast citrus, soy and vanilla, and to have a long finish - fruity and yeasty. Overall, a rich, creamy cham- pagne. Second choice is Piper Heid- sieck Brut, and thirdis Piper Heid- sieck Extra Dry. Both of these are yeasty and creamy, with a good fruity nose. Brut, as you probably know, is drier than extra dry. I prefer the extra dry to go with caviar and the Brut to go with oysters. My adviser, AI Lynch, says ex- pect to pay approximately $25. He also mentioned that for no extra price, as a holiday promotion, Piper is including a cold storage bag to avoid all that dripping brought on by wine buckets. I would like to admonish .that using the bag to keep the wine cold for on-board consumption will result in fizz up the nose and a trooper for a chaser. Have a safe, happy holiday and if you must drink and drive, hire a cab. + the state's largest fresh market vegetable crop. The Delmarva Shore to Shore marketing pro- gram encourages supermarkets in Delaware, Maryland and Virginia to stock their produce departments with locally grown items. The program is intended to help both the growers and the supermarkets. The growers benefit because they have a direct profitable outlet for their production. The supermar- kets benefit because they are able to provide their customers with lo- cal, fresh, high-quality produce. The Delaware Potato Board's mission is to promote a profitable potato industry by assisting Delaware potato growers with market development, research and education. The contest is one of many tools employed by the board to increase consumer demand for Delaware potatoes and potato products. fore whipping. Use egg whites for each whole egg or use an egg sub- stitute. Use reduced-calories oi light mayonnaise. Instead of high-fat cheese, use low-fat or skim milk cheese - less than five grams fat per ounce. Instead of chocolate, use three tablespoons powdered cocoa mix with one tablespoon oil. When using sugar, many times just cutting back can be good enough. A nonnutritive sugar sub- stitute can also be used; however, if the food has to be heated, be sure to use a heat-stable sugar substitute. Check the box for how much sugar substitute to use in place of sugar.. LEWES FISHHOUSE & PRO+DUCE 1130 Highway One 5 Points, Lewes, Delaware Open All Year! F R00s" SALMON $6.49 lb. -- While supplies last -- Retail & Wholesale Sun.-Thurs. Noon-7 Fri. & Sat. 11-7 644-0708 Be ready for halfl;ime +I 227-SUBS (7827) Rt. 1 Ughlh Plaza (next to Kmarl) Call between 8-10:30 a.m. for Office Lunchtirne Delivery to Lewes/Rehobe Areas. SUN. 10-7 MON., - THURS. 9 - 8 FRI.,9-9 SAT. 9-8 94s-e3oo I Peddlers Village Location on RL 24 I Call between 8-10:30 a.m. for Office Lunch | Delivery to Loncllrgetov, n Areas I SUN. & MON.- CLOSED" FRI., 9- 9 I SAT. 9 - 9 TUES., WED. & THURS. 9 - 8 I I Beer Wine Spirits PopovVodka $10.49 1.75 Like Bacardi Rum $15.99 1.75 Litre Rehoboth Beach Plaza Rt. 1 (just before Dewey) (302) 227-6070 Rehoboth Beach, DE Canadian Mist $11.99 1.75 Litre Lewes 1551 Savannah Rd. (302) 645-8662 Lewes, DE