CAPE MAY COUNTY MAGAZINE 15 JUNE '83

dining & entertainment

31

minutes; remove cover and bake 10 minutes longer. Serves sixeight. BLISTERED HOLLANDAISE ' OF CRAB 1 cup thick cream sauce I cup crab meat I egg. well beaten juice % lemon pinch nutmeg 1 cup Hollandaise sauce Mix cream sauce, crab meat, egg, lemon juice, and nutmeg together. Pour in a well-greased casserole and cover with Hollandaise sauce. Put under the broiler or in a very hot oven until the top is blistering. j HOLLANDAISE SAUCE 2 egg yolks 1 tablespoon lemon juice l / A teaspoon salt 8 tablespoons Oleo y cup boiling water Beat the eggs with the lemon juice, add salt. Add two tablespoons of butter and stir constantly over hot water. Add two tablespoons more of the butter and blend. Repeat the process until all

the butter is blended. Add the boiling water a little at a time, stirring constantly. CRAB MEAT CASSEROLE y cup butter 2 tablespoons flour 1 cup milk y teaspoon salt y teaspoon paprika y teaspoon nutmeg 2 tablespoons chopped parsley 11 tablespoon lemon juice 2 cups crab meat % cup ground Brazilian nuts M&ke the white sauce as follows: melt butter, stir in flour, then milk. Cook until smooth and thickened, stirring constantly. Stir in salt, paprika, nutmeg, lemon juice, and parsley. Stir crab meat into sauce. Place in individual baking shells. Sprinkle with Brazilian nuts. Bake in 350 degrees oven for 20 minutes. Serves six. Florence Heal of Cape May is former supervisor of home economics for the state of New Jersey.

4*H Planning COURT HOUSE - A 1983 4-H Fair planning meeting will be held 7:30 tonight at the Cooperative Extension Service Educational Center, Dennisville Rd

ICE CREAM PARLOR

3256 DUNE DRIVE AVALON, N.J.

HOURS - MON FRI 2 p m 10 p.m OC<:n nKJUKO. SAT & SUN 2 P m ,, p m VO/-JOOU

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.kv _,c* Exquisite Ice Cream

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& Fruit Creations

26/A S/reel at the Bay, Avalon, N.J. //<■ a rtny ■ -'///. \a/u.a/ • '/<*' / t. /t tn ■ fttuiq.n 'J<1 j, fi/c. Fresh Fruit Salads • Shack Plates* Ice Cream Sundaes • Ice Cream Cones* Sherberts — Yogurts Fruit Juice OPEN 7 DAYS TAKE OUT AVAILABLE 967-9805

THE BUFFET Serve Yourself At The Chefs Bountiful Table of Hot Foods, Salad & Dessert Bars, Served Nitely From 4:30! FRUIT SALAD WITH FRESH SEASONAL FRUITS • FISHERMAN S CHOWDER • 25 DIFFERENT SALADS & RELISHES • TENDERAGED ROAST BEEF • BAK ED COUNTRY HAM • FRIED SHRIMP • FRIED CLAMS • CHICKEN WITH CHINESE VEGETABLES & CRISP NOODLES • FISH FILETS COOKED IN LEMON BUTTER & WHITE WINE • HUNTINGTON CORN PUDDING • SEAFOOD NEWBURG WITH COOKED RICE • SCALLOPED POTATOES • ITALIAN SAUSAGE • RAVIOLI • BAKED STUFFED PEPPERS • FRESHLY COOKED VEGETABLES PLUS OTHER CHEF S CREATIONS • CHEESE CAKEf WITH CHERRY OR BLUEBERRY TOPPING • VANILLA. CHOCOLATE & BUT TERSCOTCH PUDDING PARFAITS • PUMPKIN PIE • CARROT CAKE • AP PLE CRISP • APPLE. CHERRY & BLUEBERRY PIE ALL TOPPED WITH WHIP PED CREAM YOU SPOON ON YOURSELF • PLUS A COMPLIMENTARY BEVERAGE Adults*..$9.95 Children (under io)...$3.95 The HUNTINGTON HOUSE

Off Beach Dr., On Grant St. Cape May * 884-5868 Open Daily (Except Mon.) And Sunday •ALL MAJOR CREDIT CARDS ACCEPTED

CIRCA IS78

S| 7 00 A M TO' MIDNIGHT

7 DAYS A WEEK! FBI. SAT. SUNDAY Serving Full Dinners Restaurant ’ Til 12 Midni 9 hJ BREAKFAST — LUNCH — DINNER DAILY DINNER SPECIALS — Good All Summer

1 Tuesday

Fried Oysters

■~TT

*5.95j

I WEDNESDAY

Pepper Steak On Rice ■

*4.95j

I THURSDAY 1

Flounder Parmesan Stufled Bell Peppers

*5.95j M.95I

| FRIDAY |

V? Baked Chicken Broiled Flounder

*5ll5l *5.95|

| SATURDAY |

Broiled Scallops Our Own Prime Rib Dinner (with tossed Salad)

*7.951 *8.951

! SUNDAY ■

Fried Flounder Stuffed Breast ol Capon

*5.95 ■ *6.95 !

■ SPECIALS INCLUDE: Two Veaetables. Homemade Roll S Butter. 1

! Coffee- Tea-Iced Tea, Rice Pudding. Jello or Bavarian Chocolate ■ ■ Pudding

★ ★★★★★★★★★★

STAR O/V

: ^

♦ A?

X*

NOW OPEN TO SERVE YOU.

JvGodmothers)

•'supine Italian Dining Also Serving Seafood & Steak

Open For Breakfast and Dinner 7:30 AM TO 1:00 P.M. 5:00 P M til?

Broadway & Perry Ave. Cape May 884-4543

* ★