HerakUt Untem 7 April *82

dining & entertainment Meat Substitute Dishes For the Lenten Season

' by Florence Ileal During this season many persons give up meat for Lent The homemaker must supplement the proteins fpuhd in meat in other foods such as lentils, cheese, eggs, 1 poultry and seafood. ^Following are. some recipes I* have used during the Lenten season. MOLDFD'F.GG RING S Hard Cooked eggs, mashed fa cup mayonnaise ' 2 tablespoon finely chopped parsley I tbblespoon finely chopped onion Dash of hot pepper sauce . In medium.bow mix eggs well, mayonnaise, parsley, onion, and pepper sauce. Pack into 7-inch <3 cup),rind mol(t. Chill 3^ hours or until firm. RUn knife around edges to loosen; unmold oh/platter ‘ The center may be filled with crab salad, chicken salad or tomiltQ quarters.

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WISHES EVERYONE A VERY HAPPY EASTER HOLIDAY

EASTER

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v FWSH CAUUEIOWER EKSM AVARAGUS ^DESSERT: Awt FtWi Fni^ PSw. b Dtmj

BAYSHORE RD, & E. DEL. PARKWAY 886-2442 HftAUS MN

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UUMai Barfitld Itm. WILDWOM m OPEN FOR BREAKFAST I LUNCH DAILY FROM 6:30 A.M.-2P.M. BREAKFAST-LUNCH-OINNER FRI. 8 SAT. 6:30 A.M.-8 P.M. ENJOY OUR SAUD BAR FOR LUNCH A DINNER FOR TAKt-OUT ORDERS CALL 522-2487

SEAFOOD SPAGHETTI PIE 6 oz. spaghetti . . I beaten egg 2/3 C. grated Parmesan cheese M teaspoon garlic powder 3 beaten eggs I (4% oz) can tiny shrimp I (4% oz) Can crabmJat 1 cup evaporated milk 2 T. chopped green onion Paprika ’ \ ’ . Cook spaghetti in boiling salted water. Drain. , Combine l beaten egg. 1/3 C of the Parmesan cheese and the garlic powder Add spaghetti; coating well Press mixture on bottom and sides of greased 9 inch pie plate; set aside. In a medium bowl combine 3 eggs, shrimp, crabmeat. milk and the remaining Parmesan, and the onion Pour mixture oven spaghetti shell. Sprinkle with paprika Cover the edges of pie with foil. Bake at 350* oven for 35-40 minutes. Let stand 5 minutes before serving Makes 6 servings. TUNA CHEESE CASSEROLE I pkg. Tuna Helper mix 2fa cups boiling water I can tuna, drained f , I cup dairy sour cream Butter bread crumbs Snipped parsley or parsley flakes Heat oven to 400* Mix noodles, saucemlx, water, tuna and sour cream iff ungreased 2 quart casserole. Bake uncovered for 25 minutes. Sprinkle with bread crumbs. Bake 5 minutes! Let stand a few minutes before serving. FISH FILLETS MARI^ARA cujychopped onion 1 clove garlic, minced ' J 2 tablespoon olive oil I (IS oz.) can tomatoes I bayleaf, crushed' , ' ,. 3/4 teaspoon oregano 1/8 teaspoon basil 3/4 teaspoon salt 1/8 teaspoon pepper - t I pound fish fillets H cup grated Parmesan cheese - Saute onion and garlic in olive oil until tender. Add tomatoes and seasonings; simmer for 15 minutes. Place fish fillets in a greased 8 inch square baking dish. Pour sauce over fish. Bake at 375* for 25 minutes or until fish flakes easily when tested with a fork. Sprinkle With cheese. / Florence L.D. Heal of Cape May is former Home Economist for the St^te of New Jersey f 4,H,NEW *IIA»ll INN FLORtpA a BAYSHORE RDS.. VILLAS EASTER SUNDAY DINNER SPECIALS 2 P.M. TO 8 P.M. Please Call For Resen/atlons-886-7968 MILT $630 EARLY BIM SPECIALS LIVE ENTERTAINMENT. WED. FRI. A SAT. “GENTLE RAIN" HEALTH FOODS FOODS b COSMETICS ORGANIC-NATURAL VITAMINS Also Books S Magazines t/^acL to yiatu re MARILYN MANOR SHOPPING CT*. ON RIO GRANDE AVE. (n»o» in!•»»•<non at tt» tun 866-4027

JOYAnill (EASTER I.el iis worship lngelher^, . in His hous’e on Ibis RfUighlenjpg • V • •holiday. Peace and love! [ WliSter Doruxt 81 DennisvIMe Rd. Cape May Court House - (BftwMa Marpty'i Mart A Jaaetwajr) ► S A.M.-*I A.M. — 7D«ya A Weefci

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VEGAS

14th & NEW JERSEY AVES. NORTH WILDWOOD, N J. UNDER NEW MANAGEMENT

DAILY BREAKFAST & LUNCHEON SPECIALS • COFFEE 23* • MJNCH SPECIALS ONLY $2.93 INCLUDING SOUP DU JOUR • THIS WEEK’i DINNER SPECIALS Complct* witn FRft Solac Bar. Soup. Roll. Butt»r a/Choico of D«>t«rt. THURSDAY OldFaihion B««t Sf«w ■ •*.«$. StuffodCabbogor- SS.tS FRIDAY - Egopfant Parm/Spoghotti SS.9S. Brollod Blu«m»h • tS^f 5 SATURDAY •, London ' Broil (mu«h. tauco) SA/9S, Stuffed Braoit of Capon - FA.95 SUNDAY ■ Root! Loin of Pork ■ 84.93, Root* Log of Lamb - 89.93 MONDAY Latogna • 85.99, Solifbury Stoak • 89.93 „ TUKSOAY - Hungarian Gouloth with buttorod noodlot ■ 84.9S, Moat I oof with potato** * V*g. • 84.95 W1DNISOAY - Pot Rood with Pdtoto Pan r ko. . 84.99. Stuff*d B*M P*pp*r« - 83.93 BAKERY DEPT. OPEN FOR TAKE OUT!

729-5511

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