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Lewes, Delaware
Jim's Towing Service
December 11, 1998     Cape Gazette
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December 11, 1998
 

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60 - CAPE GAZETTE, Friday, Food Continued from page 58 2 1/2 C ali-purpoee flour 1 C whole wheat flour 1 C uncooked rice 1 pkg. unflavored gelatin 1 C powdered dry milk 1 pkg. dry yeast, about 2 1/2 teaspoons) 1/4 C very warm water 1 egg 1 beef bouillon cube dissolved in 3/4 C hot water Dissolve yeast in warm water. Mix dry ingredients in large bowl. Add yeast, egg, baby food and dis- solved beef bouillon. Mix well. Mixture will be very dry; knead until it forms a ball. Roll out on floured surface to 1/4-inch thick- ness and cut in squares. Bake on ungreased cookie sheet 30 min- utes at 300 F. SEALYHAM STICKS 2 bouillon cubes - beef or chicken 1 C of boiling water 1-2 C flour Wine Continued from page 58 lage has six premier cru vineyards and five Grand Cru. Of the pre- mier cru vineyards' production, I prefer Les Folatieres year in and year out. Third is Chassagne Montrachet, which has two premier Crus, Les Ruchottes and Morgeot, which are generally great each year. It has three Grand Crus. At this point, complication begin to set in be- cause the Grand Cru vineyards of Batard-Montrachet and Montra- chet are overlapping into both vil- lages. So here is a list of all the Grand Crus: Montrachet, Batard Montrachet, Chevalier Montra- chet, Bienvenue-Batard-Montra- chet and Criots-Batard-Montra- December 11 - I),cember 17, 1998 Bring water to a boil and add even browning and bake for an- bouillon cubes. When they are dis- other 25 minutes. Allow to cool solved, add flour. Sometimes and dry out until hard on a cool more flour may be needed. Shape surface. into sticks and bake at 400 F for 45 minutes. These may also be BIRTHDAY CAKE sprinkled with garlic powder be- 13-oz. can premium dog food fore baking. 1 C flour 1 1/2 t baking powder HOMEMADE 1/2 lb. beef liver SEALYHAM BISCUITS 2 eggs, separated 3/4 C hot chicken or beef 12-oz. low or nonfat cream broth cheese, softened 1/3 C margarine Preheat oven to 350 F and butter 1/2 C powdered milk a nine-inch round cake pan. Sire- 1/2 t salt (optional) mer the beef in a little water until 2tsugar cooked. Cool and grind in a 1 egg, beaten blender to a smooth, soft paste. 3 C whole wheat flour Mix thoroughly with canned dog In a large bowl, pour hot broth food. Beat the egg whites to soft over margarine. Stir in powdered peaks and fold into the liver mix- milk, salt, sugar and egg. Add ture. flour, a half cup at a time, mixing Blend in flour and baking pow- well after each addition. Knead der, being careful not to overmix. three to four minutes. Use flour if You want to retain the lightness of necessary to make a very stiff theegg whites. dough. Pat or roll to 1/2-inch Bake for 35 to 45 minutes, until thickness and use a doggie themed an inserted toothpick comes out cookie cutter. Place on parchment clean. Cool and frost with the paper and bake at 325 F for 25 cream cheese. Decorate with dog minutes. Turn biscuits over for biscuits and serve. chet. Experts will discuss the mer- These wines are all quite expen- its of each but I find all to be gen- sive, which has a lot to do with the erally delicious, amounts produced. If you are not As you shop for these wines, familiar with the great whites, look for the designations listed start with a Corton Charlemagne. above. You will find each farm or These are my favorites. Some of vineyard further described by a the best recent vintages for Cote subname, or a shipper's name, or a de Beaune white are 1989, 1990, farmer's name. Don't be thrown 1992, 1995, 1997 and hopefully, off the track. Over the years, the 1998. Look for an off-year vin- larger vineyards have been divid- tage, such as 1994, as the ap- ed due to inheritance or sold off proachable wine at the best price. into smaller portions. Naturally, If cash is trash for you, a '92 Mort- each purchaser or inheritor was trachet de la Guiche will show you quick to attach his name to so what it feels like to be chauffeur- " prestigious a product, driven in a Rolls Royce. Be care- Robert Drouhin, one of Bur- ful though - it is a habit to which gundy's leading winemakers has you could get used to quickly. often said, "A primary difference Add to your champagne pur- in Grand Cru compared to Premier chase list Roederer from Califor- Cru is the location of the vineyard, nia, rated 92 by Wine Spectator the soil and the slope of the land." under $20. Big, toasty and yeasty, He is a tried and true expert and and drinks like its cousin, Roeder- knows reality, er Brut Reserve France. Beer- Wine Spirits Sale Ends Dec. 17th, Must Present Coupon I I Seagrams VO - na'ge" -I- "A'bs]uT - J". Rgt r " I : S14 99 Vodka e I 99 , 1.75 Litre I CASH ONLY 1.5 Litre, CASH ONLY ] 1.75 Litre CASH ONLY 750 ml CASH ONLY I Rt. 1 1551 Savannah Rd. (302) 227-6070 (302) 645-8662 Rehoboth Beach, DE Lewes, DE Desserts Continued from page 58 CHERRY-ALMOND TOFFEE BARS Makes 24 to 36 bars 1 1/2 C ali-lmrpose flour 1/2 C powdered sugar 3/4 C cold margarine or but- ter 1 (14-ounce) can sweetened condensed milk (NOT evaporat- ed milk) 1 egg, beaten 1 t almond extract 1 (6-ounce) package toffee chips 1 C sliced almonds 3/4 C dried tart cherries Preheat oven to 350 degrees F (325 degrees F for glass dish). Mix flour and sugar in medium bowl; cut in margarine or butter until crumbly. Press firmly on bot- tom of 13 x 9 x 2-inch baking pan to make crust. Bake for 15 min- utes; set aside. Blend sweetened condensed milk, egg and almond extract in large bowl; stir in toffee chips; al- monds and cherries. Spread over prepared crust. Bake for 25 minutes or until golden brown. Cool in pan on wire rack. Cut into bars. Store, covered, in refrigerator. / WALNUT-CHERRY FUDGE LOGS Makes two 12-inch logs 3 C semisweet chocolate chips 1 (14-ounce) can regular or creamy chocolate sweetened condensed milk (NOT evaporat- ed milk) 1 C dried tart cherries I t vanilla extract 1 (6-ounce) package walnut pieces, chopped Melt chocolate chips with sweetened condensed milk in medium saucepan over low heat. Remove from heat. Stir in cherries and vanilla. Re- frigerate for 30 minutes. Divide mixture in half; place each portion on a 20-inch piece of waxed paper. Shape each into a 12-inch log. Press walnuts onto log. Wrap tightly; refrigerate for 2 hours or until firm. Remove waxed paper; cut into 1/4-inch slices to serve. Store, covered, in refrigerator. ALMOND-CHERRY FUDGE LOGS Omit vanilla and walnuts. Add 1 teaspoon almond extract and l 1/2 C sliced almonds, toasted and chopped. Proceed as above. Save Time This Year With ,IDAY PARTY TRAYS! Small Tray ( serves 10-12) ........... $42.95 Medium Tray ( serves 20-25) ........ $74.95 Large Tray (serves 35-40) .......... $105.95 i Featuring: TURKEY BREAST, ROAST BEEF & DELUXE HAM. NEW YORKER ( AMERICAN CHEESE &; IMPORTED SWISS. PACKAGED WITH POTATO SALAD, COLE SLAW, BOAR'S HEAD PICKLES &: CLUB ROLLS. ALSO | GIFT BASKETS Featuring Italian Specialty Items Create your own or choose from our selection of premade baskets...imported oils, Torrone Italian Candy & more! ALSO - A BRAND-NEW LINE OF HARD TO FIND FRANK SINATRA PASTA SAUCES & GIFT BASKETS WITH APRONS 227-SUBS (7827) Rt. 1 Lighthouse Plaza (behind Mill Outlet) Monday.ThursdayS-8.Fddayg-9.Saturdayg-8.Sunday 10-7 3 Or visit our other location on Ft. 24 - Peddlers Village r s-83oo . |