Q*n MY COUNTY MAQAZINl 291UNC f >3

29

dining & entertainment

Roll remaining pastry, cut slits for steam to escape. Fit top crust on pie, seal and flute edge. Brush with one tablespoon milk. Bake at 400 degrees for 35 minutes. Cool and chill before serving. CREAMY MUSTARD SAUCE 2 egg yolks, beaten 1 tbsp. sugar / tsp. seasoned salt J 2 thsps prepared mustard 2 tbsps. vinegar 1 tbsp. water l / 2 cup heavy cream, whipped Place the egg yolks in the top of the double boiler. Add sugar, seasoned salt, mustard, vinegar, and water. Mix well. Cook over the hot water, stirring constantly, until the mixture is thick, about five minutes. Cool thoroughly Fold in the whipped cream. Makes one and one-half cups. Note: This is a delectable sauce to serve with ham, meat loaf, or green vegetables. I share with you the idea of my mother-in-law's Fourth of July cake. She made everything from scratch, but I buy everything, but the cake, to prepare my version FOURTH OF JULY CAKE The Fourth of July cake was a simple yellow cake made in a square pan instead of round pans. The decorations were what made it special. 1 vanilla instant pudding mix 2 cups milk 2y2 cups cherry pie filling

I 8 oz. phg. cream cheese, softened s 1 cup blueberry pie filling I 9 oz. can ready whipped cream To make the flag design, section

,1

off upper left hand corner three and one-quarter inches from top and four and one-quarter inches from left side; cover with blueberry pie filling. Form stars on filling with whipped cream. Make stripes starting with cherry pie filling and alternating with whipped cream: seven red stripes and six white stripes. Tne vanilla pudding is placed between the two layers of cake before starting to decorate. The sides are covered with the whipped cream The flavor is great. Florence Heal of Cape May is former supervisor of home economics for the state of New Jersey. CONFESSION I'm over the hill, and that's for sure, But I'm also an awful flop; It seems I can t remember now fust when I reached the top! VINFY H [NDICOTT

UNCLE BILL’S

PANCAKE HOUSE & FAMILY RESTAURANTS

CAPE MAY

AVALON

STONE HARBOR

STRATHMERE

Beach Ave & Petty

32nd & Dune 0t

306 96th si

Willard & Ocean 0t

884-7199

967-8448

368-8129

263-7154

If you lik* bountiful portions of really great food, at reasonable prices, in a quiet, comfortable atmosphere .Come Feast With Usl F r,ink & Jane* Bonnot I tho Copt A Hi*. Mato) Oft^r Wdn Thoit f.otnplirnontn Plain or Fancy! Ocean Fresh Broiled Or Fried Fish, Lobster, Clams, Scallops, Oysters, Shrimp, and Crab.

Prime Rib

MON.—SAT. 5-10

SUN.—5-9

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

Route 47 (Wildwood Blvd.)

Between Rt. 9 & (idn. State Parkway

RIO (iRANI)K HWMMe

>Z7.7.7?772Z2Z.7.27y?77?.7.7.7.?7 Z$l

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 NpODLES • FISH FILETS COOKED IN LEMON BUTTER S 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 CAKE WITH CHERRY OR BLUEBERRY TOPPING • VANILLA, CHOCOLATE & BUT TERSCOTCH PUDDING PARFAITS • PUMPKIN PIE • CARROT CAKE • AP PLE CRISP « APPLE CHERRY 8, BLUEBERRY PIE ALL TOPPED Wl IH WHIP PED CREAM YOU SPOON ON YOURSELF • PLUS A COMPlIMFNTARY BEVERAGE Adults...$9.95 Children (under 10)...$3.95

The HUNTINGTON HOUSE Off Beach Dr,, On (Iran! St. , i x Cape May • 884-5868 "-L « Now Open Nightly from 4:30 j •ALL MAJOR CREDIT CARDS ACCEPTED

Specializing in HOMEMADE ITALIAN FOOD AND FRESH SEAFOOD PREPARED DAILY

95th & Third Ave HOURS Eat In or Take Out! Stone Harbor 4:30 PM ’TILL? 368-5037

DINNERS 5-9 ' LUNCH 12-3:30 BREAKFAST 8-11:30 SAT. and SUN. 8-11:15

FREE VALEf PARKING FOB FBI., SAT., AND SUN.

80th & BEACH, AVALON

'll you It mi lo minx you II lovf Ihti Wmtltill (?a4ual "DitUny oh Ocean "pooni Henzace pUeM<(/jty /ftHtadpiieae WE SERVE A FULL LINE OF - SCALLOPS • FLOUNDER • CRABMEAT • CLAMS • SHRIMP • LOBSTER TAIL • CHICKEN • LAMB CHOPS • STEAKS • FILET • PRIME RIB • DAILY SPECIALS 368-5175