Herald A lantern 24 November '82

23

Holiday Di'ii"?!

Entertainrne,,/

Traditional Holiday Delights [

Ricks . Fdmoui FAMILY RESTAURANTS

By Florence Heal Thanksgiving is a day set aside for giving thanks for the bountiful havest and many other blessings of the year. It first began in 1621, when Gov. William Bradford of the Plymouth Colony appointed a day for feasting and giving thanks for the many blessings the colonists had received. The first Thanksgiving proclamation was issued by President George Washington in 1789. More and more stafes began to celebrate the holiday, and in 1863 President Abraham Lincoln set the fourth Thurs. in Nov. as Thanksgiving. Thanksgiving is one of the truly American holidays. It is a time for family gatherings and get-togethers among friends.* Today, on Thanskgiving, most Americans cook turkeys Cooks, however, will not deprive .themselves and their families of tradition by serving, roast pork, deer, goose, pigeon, lobsters or clams. One of the earliest recorded Thanksgiving dinners contained these entrees as well as turkey. J Sweet potatoes, yams, oi^ns, squash, carrots, cauliflower, brussel sprouts, tarnips, rutabagas and all the rest of autumn's vegetable bounty rate places of honor on the Thanksgiving Day table. ' A group of my friends were gathered, and the discussion centered on what we were planning to have for this year's Thanksgiving dinner. We all planned to serve turkey. Our vegetables were mashed White potatoes, candied sweet potatoes or yams, creamed onions, peas, cole slaw, cranberries, and mince or pumpkin pie, mashed turnips, scalloped oysters, and brussel sprouts were additions or substitutes. Our German friend said that her family always served sauerkraut with their turkey. There is a general rule when cooking turkeys and thdt is to allow 20 minutes per pound for turkeys under 15 lbs. and 15 minutes per lb. for turkeys over 15 lbs. There are many prepared stuffings for your turkey £n the market, or perhaps you have a family stuffing your family enjoys. Old Fashion Dressing 7 cups bread crumbs 2 cups chopped onion 2 cups chopped.celery 2 teaspoons salt 1 ^ teaspoons sage H teaspoon pepper teaspoon poultry seasoning 2/3 cup ntelted oleo Ift cup milh 1% pups water 2 eggs, slightly beat&h Combine crumbs, onion, celery and seasonings. Add

Qpipwiuvi!: Rottaurant and Lounge FREE DINNER ON YOUR BIRTHDAY! Come lo the Gold Whale on*Your Birthday and have dinner on us • (value $8.95). Now thru November. Please bring some proof of birth date along with this ad. Music By SKIP KEHR and the Foremost ^^^^^^^JFrrda^an^SatunJa^Eveninj?^ Forget the Rest-of-the-World Hour Daily 3-4 p.m. Most Drinks $1. Complimentary Snacks, Piano Entertainment by Doug WlUiams and Ann 1 Open Daily for / Breakfast • Lunch • Dinner Daily Hot Luncheon Specials

$1.95

Daily Dinner Specials

$3.95

Italian Specialties Call for Reservations 884-3431 Marquis de'Lafayettc Inn Beach Drive at Dceatur Historic Cape May. N*!. 1182(14

oleo, milk, water, and eggs, tossing lightly to blend. Stuff loosely into the turkey cavity. Yield: stuffing for 12 lb. bird. Note : sometimes I will add 2 chicken bouillon cubes to water. Heat the water and let it cool before combining vyfth the other ingredients. Scalloped Oysters cups saltines broken up fine % teaspoon salt M teaspoon pepper teaspoon celery salt 2 tablespoons chopped parsley % cup butter or oleo, meltdti I pint oysters, drained M teaspoon Worcestershire sauce I cup milk or half 4- half Combine crumbs, salt, pepper, celery salt, parsley and butter. Sprinkle 1/3 of the crumb mixture into a wellgreased 8 inch square baking dish. Cover with a layer of oysters. Repeat layers. Add Worcestershire sauce to milk; pour over the top. Bake at 400 degrees for 20-25 minutes or until golden brown. Yield: 6 servings. What we planned to serve for an appetizer differed from tomato juice, or pilgrim punch, to raw oy$ters and a ' bouillon made of turnips, onions, and beef marrow Pilgrim Punch 1 quart cranberry juice cocktail 2 cdps apple juice Jup lemon juice 2/{'tup sugar i quart ginger ale lemon slices studded with cloves Combine juices in large pitcher or punch bowl: add sugar and stir until sugatr is well dissolved. Refrigerate until well chilled. Add ice cubes and ginger ale. Float lemon slices on top of serving container. In today’s world the Thanksgiving dinner is a lot easier to prepare. Partially prepared foods, freezers that allow you to make dishes ahead, arid the dishwasher, make it possible for you to enjoy part of the day out of the kitchen with yOifr family^and friends. Happy Thanksgiving, (Florence Heal is\ a former supervisor of home economics for the state of New Jersey and a resident of Cape May.)

Dining Guide-

i

Route 9 (Across From Florida Motor Court I Rio Grande

DALLAS

STEAK HOUSE family prices

Now!

Rjbeye Steak Dinners

Only

*3.49

Dinners.also include., •All-You-Can-Mflt

Salad Mar •

•Baked Potato •Warm Roll with Butter Complete with • mm bar •

►FREE REFILLS ON ALL DRINKS •

I Ribeye

■ Steak Dinner

$3.49

Includes ' All you con not salad t>ar * Baked dotato * Warm roll with tiulter I m a KXI’IKKS l2f2M2 m

Ribeye Steak Dinner

3.49

Includes * All you can eat salad bar * Baked potato Warm roll with buMer Ml EXPIRES 12/2/H2 ■■

(From Page 18) Broii Au Jus with baked potato and garlic bread, for just $3.95 or the delicious N Y. Strip Steak with Baked Potato & Garlic Bread for $4.95. All dinners include the tantalizing Soup & Salad Bar! > CAPT’N AHAB'S — Nightly Chef Specials. For just $6.95 enjoy a delicious dinner at a repl family reslaurant. Capt'N Ahab’s, on Rt. 47, Rio Grande. This one of a kind old-style restaurant makes you feel right at home in a pleasantly inviting atmosphere, where , the Captain & His Mate, (Frank & Jane Bonner > make you feel like fanyly from the moment you step inside. The food is the hind you knew growing up, made the old fashioned way, served in generous portions Capt’N Ahab’s is open Sunday-Thursday from 5 to 8 p.m., and Friday & Saturday nights from 5 to 9 p.m. BENNY’S — For Thanksgiving. That landmark site of Cape May County — Henny's at 97th & Third Avo., Stone Harbor — will be serving its annual Thanksgiving feast to all the customer^ who enjoy traditional cooking in .a setting that is well known for miles around The Chef will once again 5t«*etting out a special menu with all the favorite foods ofufye sqason, including of course, the traditional turkey di/incr with his very special stuffing. The atmosphere,^ warm dnd comfortable, and should Thanksgiving Day be on the cold side, the welcome inside Henny’s will be as invigorating as past holiday dinners. Beginning next week, Henny's takes its'traditional rest period for the month of December, reopening for New Year's eve partying Suggest you make reservatioas for the Thanksgiving and/or New Year’s Eve going out. Call

| Sirloin Strip I Steak Dinner

$3.99

Includes * AH you can yJt salad bar * Bak^d potato ^ Warm roll with butter ■ m ■ EXPIRES 12/2(82, “

OPEN

Rib Eye & Fried Shrimp Surf & Turf

$4.99

*«'«" Includes * All you c^p eat salad bar * Baked potato Warm roll with butter ■ I EXPIRES 12/2/82 ■■

7{/ee4dtUf6 4 p-.m. to- 4

\Sctttdcuf4' 1 to 4 p.m.

ROUTE 9 RIO GRANDE • 1/8 Mile North of the Rio Mall « 465-3769