CAPE MAY COUNTY MAGAZINE 8 JUNE '83

30

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SHOW POP HE’S TOP AT Laijrcj

DUTCH KITCHEN

RESTAURANTS^ COCKTAIL LOUNGE DELAWARE PARKWAY & THE BEACH

In the Heart of the Villas

Overlooking the Beautiful Delaware Bay

MON. TO SAT. 4:30 TO 11:00 P.M. SUNDAY 1:30 TO 10:00 P.M.

SPECIAL PRICED COCKTAILS EIGHT TWILIGHT DIMMERS *8.50 SERVED 4:30.6:00. SUNDAY 1:30-6:00

FULL COURSE WEEKEND —DINNER SPECIAL-

SEAFOOD SCAMPI Seived on a bed' C -4 QQS ol Rice Pilaf CHILDREN S MENU $4 50 to $9 95

FOR YOUR LISTENING 4 DINING PLEASURE r. ■ — MR. BOB CRONK j rjc/iW. TRIO MINUS TWO Dancing Every Fri. & Sat.

AMPLE FREE PARKING AIR CONDITIONED MAJOR CREDIT CARDS ACCEPTED Delaware Parkway & The Beach Villas, New Jersey

FOR RESERVATIONS CALL 886-5153

-CASINO EXCURSIONS- ^ DOOR JO DOOR V.I.P. LIMOUSINE SERVICE

TO THE FOLLOWING CASINOS

IGOLDEkV AKUGGFTl S10.95 :

Package Includes

$25 BONUS • SI 5 in Quarters • S5 Food Credit

• $5 Voucher

$15 BONUS • $10 in Quarters • $5 Food Coupon

/ (fltitltjf ) ' SI 0.95 i--.

Package Includes $25.50 BONUS • SI 5 in Quarters • S8 50 Food Credit • S2 Slot Token All Day Saturday & S5 CASH—S5 DBF

$22 BONUS • $10 m Quarters • S5 Deferred • $5 Food Credit or Show Ticket • S2 Slot Token Sundaft before 6 PM ;OlJPON- S2 TOKEN

TflOPICflNn $10.95

Package Includes: $10 BONUS • S10 m Quarters • Upon Arrival Y/H M NUS $'. Of' CASf

$10 95;,:....

Package Includes: $15 BONUS • S10 in Quarters • $5 Deferred Voucher Sui'<l;i> tlvy S^lidrJay*.

Harrah’s $10.95

Package Includes: $15 BONUS • $10 in Cash • $5 Food Credit r*idH> Rllf'b PM Sut S1Q Cash V

•At ONC, Lirjf nou't • <\« Sublet 1 lo change Without nr,tM.e LIMOGSINE SERVICE CALL: 729-6555 ^ 5501 Ocean Avenue. Wildwood Crest. N.J. ^

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Planned-Ahead One-Dish Meal

By FLORENCE HEAL This is the time of the year when one is looking for easv things to cook which require little clean-up, but are nutritious, delicious and cheap. Planned-ahead, one-dish meals answer this criteria. Less.tender cuts of meat usually are cheaper about this time of the year as the more tender steaks etc. are used for entertaining. I will buy several pounds of round or rump of beef, a few aluminum baking dishes to freeze the product, $nd take a morning off to cook. It saves me hours when the sun is out and a day on the beach is better than a day in the kitchen. I have the meat cut in serving size pieces. Dredge the meat in seasoned flour. Spray the baking pans with Pam. Divide the meat evenly between the dishes. In a large frying pan saute onions, green peppers, celery, and

fresh mushrooms in butter until lightly brown. Spread evenly over the meat. In the same frying pan place i large can of tomato sauce, l 2 can of water, and ^ can of sherry. Heat to blend. Pour over the meat and vegetables. Bake at 325° for 30 minutes, cool, cover with foil and freeze. Bring one of the dishes out the morning you plan to serve the dish for dinner so that it will get comletely thawed. About one half our before dinner place the dish in.a 325° oven and bake until bubbly. If you wish, you can add carrots, string beans, potatoes, com, etc. to the dish before baking and have a good beef stew. Put a crust on it and have a beef pie. Take it as you originally put in the freezer and after baking the second time serve over rice or noodles. By the time you have the table set, a salad made, you have a nutritious meal with few pans to wash. In cooking less tender cuts of meat, remember to cook at low moist heat.

Here are a few more of my fa verities. Steak rollups 1 (with mushroom sauce) pounds round steak, cut thick 3 Tablespoons butter' Cup finely chopped onion 2 Cups day-old bread crumbs 1 Tablespoon chopped parsley 1 Tablespoon water ft Cup chopped celery % teapsoon salt % teaspoon sage Dash pepper Dash poultry seasoning 1 Can mushroom soup Lightly cook onion in melted fat. Add bread and celery, seasonings, parsley and water. Cut meat into 4 pieces; on each piece put V4 of the dressing. Roll up and fasten with tooth picks. Roll in flour and brown in hot fat. Pour mushroom soup undiluted with one cup water over meat: sprinkle with salt and pepper. Cover and simmer over low neat 1 1 2 hours, or until tender 4 servings. SOUTH SEAS STEAK l-2lbs lean beef (chuck, sirlion tips) ft Cup salad oil 1/2 Cup vinegar * % Cup sugar 2 Tablespoon soy sauce 4 Tbs. green onions, finely chopped 1 clove, garlic, minced % teaspoon salt % teaspoon pepper 4 Tablespoon sesame seed Place meat in bowl and cover. Mix remaining ingredients and pour over the meat. Be sure the meat is well covered with the sauce. Let stand several hours or overnight in refrigerator. Drain Broil basting with sauce. Serves 4-6 CHINESE BEEF AND BEANS 1 pound round steak 1 Tablespoon soy sauce Vb teaspoon ground ginger 1 pkg frozen french stle gr. beans 1 envelope brown gravy mix ^ teaspoon sugar 3 Tablespoon oil % Cups water

If you like bountiful portions of really great food, at reasonable prices, in a quiet, comfortable at-

mosphere ...Come Feast With Us!

Frank & Jane Bonner (The Capi & Mrs Male) OMer With The'* Compliments Plain or Fancy! Ocean Fresh Broiled Or Fried Fish, Lobster, Clams, Scallops, Oysters, Shrimp, and Crab.

Prime Rib

Succulent Steaks, Tender Veal, Chicken, and Italian Specialties.

Route 47 (Wildwood Blvd.)

Between Rt. 9 & Gdn. State Parkway

SUN.-THURS. 5-8 FRI. & SAT. 5-9

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RIO GRANDE 886-03:16