CAPE MAY COUNTY MAGAZINE 22 JUNE '83

Pour into a shallow dish and place in freezer. When pahally frozen, place in bowl and beat until all crystals are dissolved. Freeze for at least two hours. COTTAGE CHEESE SOUFLE WITH SHRIMP SAUCE 4 eggs, separated 1 cup cottage cheese ^ tsp. salt % tsp. seasoned salt y 4 tsp. pepper shrimp sauce Beat egg yolks until thick and lemon colored. Add salt and pepper, seasoned salt and cottage cheese; blend. Beat egg whites until stiff but not dry; fold into egg yolk mixture. Pour into a greased shallow V/z quart casserole. Bake at 350 degrees for 25-30 minutes. Serve immediately with shrimp sauce. SHRIMP SAUCE 1 can sliced mushrooms, drained 1 can condensed vegetable soup 2 cups cooked shrimp ^ tsp. herb seasoning y cup dairy sour cream Combine all ingredients. Heat but do not boil. Yields V/a cups sauce. LEMON MACE PUDDING 1 cup sugar % tsp. mace % tsp. salt y 4 cup flour iy tsp. lemon rind, grated y cup lemon juice 2 eggs, separated I cup milk y 4 cup heavy cream, whipped

dining & entertainment

25

Combine and sift sugar, tsp. mace, salt and flour. Add lemon rind, juice, beaten egg yolks and milk to the flour mixture. Blend thoroughly. Fold in stiffly beaten egg whites. Turn into six greased muffin cups. Set in pan of hot water. Bake at 350 degrees for one hour. Serve cold, topped with whipped cream and the remaining mace. COTTAGE CHEESE NOODLE CASSEROLE 1 8 oz. pkg. med. noodles 2 tbsps. butter or oleo cup chopped scallions 2 tbsps. flour I cup milk l tbsp. lemon juice I tsp. Worcestershire sauce, l /, tsp. salt i/8 tsp. pepper I cup cottage cheese y, cup crushed potato chips Cook noodles according to the directions on the package; drain thoroughly. Melt butter or oleo, add scallions, cook until tender and brown. Add flour; blend. Add milk, cook stirring constantly until sauce is smoth and thick. Add lemon juice and stir briskly. Add Worcestershire sauce, salt and pepper. Combine wih noodles and cottage cheese. Pour into a greased V/z quart baking dish Top with chips. Bake at 350 degrees for 25-30 minutes Serves seven. Florence Heal of Cape May is former supervisor of home economics for the state of New Jersey.

WE HAVE WHAT YOU’RE LOOKING FORI! GOOD FOOD - GOOD TIMES - ALL TIMES BREAKFAST - LUNCH - DINNER - COCKTAILS

SPECIALTY

DRINKS and.DESSERTS

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THE BOBBY VANN BAND WED SAT

CRYSTAL ROOM

An Eating and Drinking Establishment on the Ocean 1005 Beach Drive, Cape May 884-7000

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IRIED CHICKEN DINNERS

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From Sticky Buns To Wedding Cokes "Quality" is our Trademark (fawtrUf NIXT TO TMI COUNTRY HOUSE RESTAURANT 10% Discount to non-profit groups

NEW PHONE NUMBER 465-C-A-K-E 2253

ROUTE #9 BURLEIGH

OPEN ALL DAY SUNDAY

If you like bountiful portions of really great food, at reasonable prices, in a quiet, comfortable atmosphere ...Come Feast With Usl Frank & Jane Bonner (The Capl & His Male) OMer With Iheif 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 Ht. 9 & Gdn. State Parkway

RIO GRANDE 886-0336

ZZ22233

MON —SAT. 5-10

SUN.—5-9

EAT HERE OR TAKE OU f 967-7553

hAI n s PARh PI 1 < UMNO MlVI1 *11.95 per person

P»cki|e Includes: •Oooi to Doo* Ofluif I'lniOClIiO" S10 00 m Quarters Upon Arrival Our P* lonohfd Sarviro

''^MONDAY IMRU FRIDAY 9:00 A M. l:#ee.F4. . 11 DAYS A WH Ri 12:M R.M. | biMP.M. | MIDNIGHT (SAT. ONLY^

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•0oo< to Doo* Oeluie I'lnspcwlilion JIO 00 Quarters Upon Arrival J5 00 Deterred Voucher Our PeMonob/erf Service

(7 DAYS A WIIK) 1:19 R.M. 1 11:11A.M.

(□SSmB) *11.95 par parson

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