-dining & entertainment

CAPE MAY COUNTY MAGAZINE 25 MAY '93

31

3 oz. Gruyere cheese, shredded 1-10 oz pkg frozen asparagus Pimento 4 Cups cooked elbow macaroni Add flour and seasonings to milk. Add eggs and shredded cheese. Cook over hot water, stirring constantly, until cheese is melted and the mixture is thickened. Arrange asparagus and pimento on bottom of buttered baking dish (loaf pan) l'/z qt. Cut remaining asparagus into small pieces and add to the sauce. Add macaroni to the sauce and mix lightly. Pour into loaf pan. Bake in 325° oven for 50-60 minutes until set. Remove from oven and turn onto a warm platter. Note: I often serve this with a sauce made by adding 'k Cup milk to can of cream of celery soup and 3 oz. of Gruyere cheese, shredded Heat together and pour over loaf ASPARAGUS WITH CHICKEN BROTH % Cup chicken broth 2 Tablespooni oil 1 Tablespoon sherry % teaspoon salt 2 Tablespoons soy sauce I Tablespoon cornstarch I teaspoon water l bunch cooked asparagus Blend broth, oil, sherry, salt, soy sauce, cornstarch and water; Cook 1 minute, stirring constant-

ly. Add asparagus; simmer for 3 minutes. Yield 4 servings.

ASPARAGUS SOUFFLE 3 Tablespoons butter, meltdd 3 Tablespoons flour 1 Cup mllfe 4 eggs, separated 2% Cups dieced cooked asparagus % teaspoon salt Blend butter and flour; add milk gradually. Cook slowly until thickened, stirring constantly: Beat egg yolks until thick and lemon colored; add asparagus and slat. Blend into sauce. Beat egg whites until stiff; fold into asparagus mixture. Pour into greased casserole; set in pan of hot water. Bake at 325° for 45 minutes. Yield: 6 servings. Florence Heal is former supervisor of home economics for the state of New Jersey and a Cape May resident.

A&J

RESTAURANT •v

LUNCHEON & DINNERS FRI. 5-10 • SAT.-SUN.-MON. 11-10 PM •FRESH SEAFOOD TAKE OUT •RAW CLAM & OYSTER BAR WE’VE GOT 'EM...MARYLAND 'N OUR DINING ROOM BLUE CLAW CRABS! 4 P a M nyt1m A e KE<,UT Ocean Dr., Cape May (jux south of Toil Bridge) 884-5S7S

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Published by the Seawave Corp. P 0 Bo* 430. Cape May Court House, N J 08210 as a section ot the Cape May County Herald and the Lower Township Lantern

Contributions and ideas are welcome and may be arranged by calling (609) 4655055

Editor Joseph R Zelnik General Manager Bonnie Reina Advertising Director Gary L Rudy Special Promotions Director John Dunwoody *’9A3 SenwHYfl Ctyp All rnjuts An p'otx-'tr '•oMs ln« tbe pnhre contonti o' Ibrt poWtAliou snail bn tNs [xoopr'y o* !tw> Snawavo Corp No pod tiotpo' " ay be 'opro<hicn<1 ■vtbOi' put* written consent

5 <A 6 O w ■— wo o> 2 Q> m c 3 is 4°

A Dance Musical Review FootLoose & FancyFree

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At The Paul W. Schmichten Auditorium Lower Cape May Regional High School

■Vi iptaim CURTAIN 8:00 P M > g p lOl F0R TICKE1, INFORMATION

June 17th-18th-19th

CALL 884-2600

ADMISSION $4.00

NOW t OPEN L > FOR THE WEEKENDS

THE Huntington House FEATURING “THE BUFFET”

“SOUP TO DESSERT” Appetizers, Salads, Entrees, Desserts And Beverage Serve v out irlj from 4 10 PM ni Ihe C*ie/-» Bountiful Mu (■ Table u/Hol Fixdt and SaloJonil I)e«ie'l Hori - *-1 as

JUST OFF BEACH DRIVE PHONE Grant St., Cape May 884-5868

8:00 A M. TO 9:00 P.M.

Restaurant

FOR GREAT •Breakfast •Lunch •Dinner

7 DAYS A WEEK! FRI.-SAT. SUNDAY Serving Full Dinners ’Til 12. Midnight

DAILY CHEFS DINNER SPECIALS...S4.95

TRY OUR HOMEMADE CHEESE CAKE AND OUR OWN RICE PUDDING

301 Washington St. Mall (at Perry) Cape May » 884-5605

WATCH FOR THE OPENING

gGodmottver^ FINE ITALIAN DINING BREAKFAST - DINNERS

884-4543

Restaurant and^ Cocktail Lounge AT THE COACHMANS

Popular Lounge Open Dally From 11 a.m. CASUAL OCEAN FRONT LOUNGE FOR AFTERNOON OR EVENING RELAXING •Returning For the Seatton 9 WEEKEND "DYNASTY" FOR FOUR DANCING Pl£ASURF. LUNCH SPrCIALS! QQ/4 HOOA UTI SNACK.S TOO! 004“U^4&U 4

Dining Room Opens Friday May 27th Friendly Family Atmosphere Thai Hat Made Ut A Favorite With All. breakfa*t-7:30-12:00 Dinner*—4:30-9:00 Loncheon—From 11 A.M.

IT r r&P "The Best On The Beach Front” The Coachman’s Motor Inn

Phone HH4 S463 205 Reach Dr., Cape May ^