* I. love my mothqr-m-law’s spiced peach recipe. They are handy to nave in the refrigerator to serve with meat or in a salad. SPICED PEACHES 5 cups of peach halves(Approx. 12 inches) 2 cups sugar 1 cup cider vinegar 4 cinnamon sticks 2 teaspoon whole cloves Peel and half peaches, place in a pan with enough water to cover. Boil for 5 minutes. Drain peaches, reserving syrup. Combine the peach syrup, sugar, vinegar, cinnamon sticks, and cloves in a saucepan. Brin^ to a boil; lower heat, and simmer 10 minutes. Pour hot svrup over peach halves; let cool. Chill thoroughly before serving. Store in refrigerator. Yield about 5 pints. (Note: I usually prepare 2-3 days before I wish to serve the peaches. In thewinter, I use canned peaches instead of fresh and save syrup to<reuse.)

Florence L.D. Heal of Cape May is former home economist for the State of New Jersey.

PE'ACH CAROUSEL PIE ' ^ cup chopped pedans Ya cup sugar | . ^ cup brown sugar 1 Tablespoon cornstaVch & teaspoon cinnamon ^ teaspoon nutmeg 1% cup sifted flour % cup shredded Cheddar'Cheese 1 teaspoon salt % cup shortening 4-5 tablespoon cold water % cup butterscotch morsels 2 Tablespoons evaported milk 2 cups peaches 1 Tablespoon lemon juice 1 cup maraschino cherries (Op tiondl) Combine first 6 ingredients and set aside. Sift salt with flour. Add cheese. Cut in shortening; add water. Stir with for* until the mixture holds together. Roll out on floured surfa.ee to a 13 inch circle. Place on pizza pan. Flute edges. Melt butterscotch morsels with the evaported milk. Spread on pastry. Top with peaches and sprinkle with lemon juice. Sprinkle set-aside mixture over the peaches. Top with cherries (optional) . Bake at 425° for 25-30 minutes. Garnish with whip cream. Serves 12-15.

For additional recipes send a stamped/addressed envelope c/o Peaches to: Cape May County Herald. PO Box 484, Cape May NJ 08204.

'mwmmirmMwig 'tj phMfanne

Find Ihe secret word'and complete the poem

See the-b— — on Lily L Bit of n ■ — —, not U In a peaceful E Marking-T-^ beneath the s-

E A L A 0 Q U E N C E

F N I B E A T O UTIL N U M D D R E I 0 E T T N O C S"=< E L E U P P F N

Lily Lake

wOQOQOOOOOOOOOOOOOOOQOOOOOOOOOOOOOQUO0000000OOOQOtfp

FOR tHAt SPECIAL NIGHT OUT f DINING, DANCING 8 COCKTAILS MAIN DINING ROOM: DANCING NIGHTLYEXCEPT MON. TO THE FANTASTIC CARL GRANURI TRIO

COCKTAIL LOUNGE: JIM SCOTT AT THE BEAUTIFUL ANTIQUE STEINWAY

SERVING BREAKFAST, LUNCH & DINNER INCLUDING FASHION SHOW LUNCHEON EVERY WEDNESDAY IN JULY, ft AUG. FASHIONS BY JOHN WANAMAKER 78TH S DUNE DRIVE, AVALON, NJ. 368-51SS 1

M ARABELLA’S RESTAURANT Highly Proised In The PTiilo. Inquirer. ' ' (Sondoy Inquirer. July X. 1978)

By John v.h. Bull

Inquirer Staff Writer

Good home-cooking fs hard to find at Jersey shore restaurants, but if S iu go to Marabella’s, you will be fered a welcome change from the fried seafood and cole slaw served at

so many restaurants.

^ This seven-year-old family dining place m the middle of Stone Harbor offers fine southern Italian cuisine

at moderate prices.

thpre’s nothing fancy about Marabella's. which is operated by a South' Philadelphia family. The plastic-covered tables have paper place mats, hanging plants decorate

the front wii

Horne-style southern cooking — tipo Italia no—at the shore

Dining out—

At Marabella’s

95th Street and Third Avenue,

Stone Harbor

nTUshroom^nTgreefTpep^rT

:e. It car

. . and children

receive freebalD

But the tood is freshly homecooked daily and some of it is excellent. The hpmemade tomato sauce, for instance, is rich and flavorful, obviously fresh, and it goes exceptionally well on the homemade manicotti and lasagna

dishes

My favorite of-the dishes sampled is six large, freak; motet *

•callr—

_ trs in a

superb white wine sauce, ft came on a bed or somewhat soggy risotto, but

otherwise it was superb.

The homemade manicotti is two large, freshly made shells filled with ricotta and mozzarella cheese, topped with that rich tomato sauce. Veal parmigiana is a generous portion of excellent veal, with a nice crust and a cheesy tomato sauce. A dish of good, homemade spaghetti is offered as a side dish with most dishes, or you chn hake French fries, applesauce, coleslaw or a vegetable, which changes daily. The appetizer list is limited to shrimp and crab cocktails and excellent homemade soups. Manhattan-style clam ihowder is a rich, salty broth fined with lota of chopped claim, diced potatoes and

It wm so delicious, 1 had a

second cup. The homemade chicken shup is equally delightful, with lots ,of chicken and thin spaghetti that tastes as if it could be homemade. The house salad is iceberg lettuce -(it was wilted) with touches of carrot, and withpre made dressings

lyooring course.

excellent, par-

' t that

- a particularly Desserts are

Ucularly a strawberry parfait isn’t the ice cream dish most restaurants offer. Instead, it is a light, fluffy mousse-like confection made of whipped cream and spur cream and lirced with fresh, ripe

strawberries. Yummy.

Marabella's serves dinner from 4:30 to 9:30 p.m. Sunday through

111 10 p.m. niday and credit cards are ac-•take-out orders, call 609-

Thursday, 1

cepted. I 366-5037.

, motet deep-sea chopped clams, diced potatoes ai f tmM MMBBBm

MUtouron! review* ore

conducted ononymously. without worotofl to the re*tou*w>t. ond ore po*d hr by The Inquirer. Review* ore written without regard to whether the rfefeKKant* advertise in The Inquirer, ond "Thonfc-you" dinner* ore not accepted after lovoroble review*.