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CAPE MAY COUNTY MAGAZINE 15 JUNE '83

1 PARSONS TABLE KIM AM) BOINNIK PARSONS ARE BACK AT THE PARSONS ' TABEE. AND SO IS THE FINE EOOI) THAT VOl HAVE BEEN AC Cl STOMEI) TO IN THE PAST...AND NOW...THE DINNERS YOU HAVE BEEN ASKING FOR... FRIDAY, JUNE 17th

TWIN CABBAGE ROLLS $4.95

' , 1 •• />r 1 M / N ^ «<'/ \ / /n • •

FORK CHOPS 2-4oz CENTER CUT $4.95

TENDER SWISS STEAK

THKSF. ARK, JUST A FEW OF THE MANY DINNER ITEMS WE PREPARE DAILY FOR YOUR DINING PLEASURE

LIVER & ONIONS

$4.95

$3.95

4/.I. DINNERS SER VEt) WITH 2 V'EHETABLES & SALAD

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BAYSHORE RD. & ST. JOHN'S AVE VILLAS 886-5184

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-CASINO EXCURSIONSDOOR TO DOOR ' i o> iSir^r sERvia

TO THE FOLLOWING CASINOS

sio.95

Package Includes

BONUS

• SI 5 in Quarters • S5 Food Credit

• S10 in Quarters • $5 Food Coupon

• S10 95 .

Package Includes . ■ . • [j° • SI 5 in Quarters • S8 50 Food Credit • S2 Slot Token S t BOIVUS Ail Day Saturday & S5 CASH —S5 DEF

’* • S10 in Quarters • S5 Deferred • S5 Food Credit or Show Ticket • S2 Slot Token Sunday before 6 PM COUPON- $2 TOKEN

Tii*.. *, SI 0.9,5

Package Includes .Mb SONUS S13 BONUS ' •$18 Cash *$13 Cash S it! Ifu., Tt.ijis Mon thru Fn Aflet 4 PM 1 'I ‘‘I 1 ! ■ Belore 4 PM

<A«LAU,. $10.95 .

Package Includes 15 BONUS • S10 m Quarters • S5 Deterred Voucher

Harrahs $10.95 wsw

Package Includes: $1-6 BONUS $20 BONUS • StOmCash «$15 Show Ticket •$5 Food Credit •$ 5 Food Credit f'ld i, it*'* • » Vit StOGash

FOR V.I.P. LIMOUSiNE SERVICE CALL: 729-6555 5501 Ocean Avenue. Wildwood Crest. N.J.

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Crab Concoctions Summer Suppers

By FLORENCE HEAL Crab dishes are universally liked. It is great family fun to go crabbing, cook the crabs, and pick the crabs. When I was younger and went crabbing and picked the crabs, I am afraid I ate as much of the crab as I picked as they went into the bowl to make crab dishes. i-t When purchasing crabs, be sure to think of the use you plan to make of the crtlb. If you are planning to use it in a cooked dish, you do not need to buy the most expensive. Whatever grade you buy, check the crabmeat for pieces of shell before using same. A few of my favorite crab dishes I shared with you in this column last year. Here are a few others I use quite often.

of the Oleo. Melt the other Vi Oleo in double boiler. Stir in four, salt, and pepper. Add milk slowly. Cook until thick and smooth. Butter a 9-inch casserole and arrange in layers: cream sauce, crab meat, crumbs, and oysters Top with crumbs. Bake uncovered in 350 degrees oven for 30 minutes. Serves 8 to 10. Note: I use 2 cups milk and 1 cup half and half.

POOR MAN’S CRAB CASSEROLE 1 pound cod fish fillet 2/3 cup Oleo, melted I cup crushed herb seasoned stuffing mix 3/4 cup crab meat 1-4 ounce can mushroom stems & pieces 1 egg 2 tablespoons chopped fresh parsley 14 teaspoon salt 2 tablespoons lemon juice 14 teaspoon pepper TOPPING Into Vi cup crushed herbseasoned stuffing mix 2 tablespoons Oleo. Heat oven to 350 degrees. Into an ungreased baking dish, place the cod fillets. In a bowl, mix all the crab mixture ingredients together. Sprinkle over the cod fish fillets. Combine the topping ingredients and spread over the mixture. Bake for 30-35 minutes. Serves 4. ESCALLOPED CRAB AND OYSTERS 1 cup Oleo 2 cups crackef crumbs 14 cup flour 114 teaspoons salt 14 teaspoon pepper 2 cups rich milk (see note) 3 cups crab meat 3 cups oysters Brown crumbs in skillet with Vi

SEAFOOD CONTINENTAL 2 cans cream of celery soup 1/3 to % cup water 2 tablespoons dry white wine 2 tablespoons minced parsley 4 cups cooked cut up seafood (lobster, crab meat, shrimp) 1 cup shredded mild processed cheese 14 cup buttered bread crumbs Blend soup, water, and wine; mix with seafood and cheese, and parsley. Spoon seafood mixture into a shallow baking dish; top with buttered bread crumbs Bake at 400 degrees for 20 minutes Yield: six servings CRAB MEAT AND CABBAGE CASSEROLE 4 cups shredded cabbage % cup flaked crab meat 14 cup grated parmesan cheese 114 teaspoon paprika 1 teaspoon celery seed 1 teaspoon salt 14 teaspoon pepper 2 cups crumbled saltines (about 30) 314 cups milk 2 tablespoons butter or Oleo Combine cabbage, crab meat, cheese, and seasonings; layer in a two-quart casserole alternately with crumbled crackers. Heat milk and butter together and pour over the entire mixture. Top with a few of the crumbled crackers Bake covered at 350 degrees 30

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mosphere ...Come frost With Us!

ftaok & June Bonnet (Tiie Cap’ & Mis Ma'ei Ot'e' Wiin Then Cotnpiimenls 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

RIO GRANDE 886*0336

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

1&7-7.7777ZZZTZ2:77?7ZZ2y.2ZZ