26

CAPE MAY COUNTY MAGAZINE 6 JULY ‘63

>“A C.OI I»i;\ CW AW/IRD IH1MKR” > OPEN: 24 Hours - 7 Days A Week | Serving ^ Breakfast • Lunch • Dinner • Late Snacks s . Specializing in Italian and American Foods Free off-street Parking • Air conditioned

On \llnnlir \\e. liolMoen Spencer A Vonng Vacs.

522-3531

Laqrcj

Vacationers Always \ Welcome

7 At...

n RESTAURANT

K °l/

'Of/,

O/y

TOR YOUR LISTENING * DINING PLEASURE

MR. BOB CRONK TRIO MINUS TWO Dancing Every Frl. & Sat.

iaii

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

Serve These Breads For Breakfast in Bed

COCKTAIL LOUNGE

DELAWARE PARKWAY & THE BEACH

In the Heort of the Villos

Overlooking the Beautiful Delaware Bay MON. TO SAT. 4:30 TO 11:00 P.M.

SUNDAY 1:30 TO 10:00 P.M.

SMCIAL HAPPY HOUR 4s90-6«30 WITH HORS D OUEVRES EIGHT TWILIGHT BINMERS •8 M SERVED 4:30-6:00, SUNDAY 1:30-6:00 Fri., July 8th—Sat., July 9th—Sun., 10th R BRAISED TENDERLOIN * „ * with Mushroom Sauce $1995 a? OR OYSTERS SAVANNAH 1 f Oysters stuffed with crabmeat ik Fruit cup or soup -salad - potato - Vegetable - Chocolate eclair Children s Menu Plus Regular Menu

By FLORENCE HEAL There is nothing like coming to a breakfast table smelling the aroma of interesting and delicious breakfast brdads. A few tempting recipes follow: RASPBERRY BREAKFAST BREAD 1 cup warm water (110° F) 1 pkg. active dry yeast 1/3 cup sugar 1 tsp. salt 2 , /z cups sifted all purpose flour >4 cup raspberry preserves

I egg

14 cup soft shortening 1 tsp. grated orange rind 14 cup chopped nuts \4 cup raisins Measure warm water into a bowl; sprinkle or crumble yeast < if you use yeast cake); stir to dis solve. Stir in sugar, salt and one and one-half cups flour, beat about two minutes. Add egg, shortening, orange rind. nuts, raisins, and the remaining 1 cup

flour.

Grease and flour shallow one and one-half quart baking dish; spoon in batter evenly. Let mixture rise in warm place about one and one-half hours. Gently mark three long depressions in dough; carefully spoon the preserves into the depressions. Bake at 375 degrees 25-30 minutes. Cool in pan 10 minutes; remove from pan; cool on wire rack. Decorate with ribbons of confectioner’s sugar frosting, if desired Note: I make these the day before. After they are cooled I place in Reynolds Wrap In the morning I put in oven for 15 minutes to warm slightly. They freeze very nicely also and can be taken from the freezer the night before and warmed in oven in morning. Makes 10 srvings OLD FASHIONED CINNAMON

BUNS

Vi cup fat y 2 cup sugar % tsp. salt 3 eggs, well beaten 1 cup milk, scalded I cake compressed yeast 3f4 cups flour melted butter jelly, cinnamon, raisins dark brown sugar Dissolve fat, sugar, and salt in scalded milk. When lukewarm, add crumbled yeast. Stir in beaten eggs. Add flour to make a batter too stiff to cling to the side of the bowl but not stiff enough to knead Cover and let rise for about six hours (I let the dough rise all night). Cover the bottom of muffin tins with brown sugar, melted butter and chopped nuts Put a heaping

tablespoon of the dough on a floured board and spread with melted butter (and jelly, if desired) Sprinkle with cinnamon and dot with raisins. Roll up and stand in muffin tins. Let rise about three-quarters of an hour. Bake in hot oven (400 degrees) about 20 minutes. Makes 24. HOT SAUSAGE BISCUITS % pound well seasoned sausage rich biscuit dough 2 cups flour tsp. salt 2/3 cup milk 4 tsps. baking powder 6 tbsps. shortening Prepare biscuit dough as follows; sift flour, baking powder and salt. Cut in shortening using pastry blender or two knives. Stir in milk quickly. Roll out onequarter inch thick on floured board. Cut out biscuits with a biscuit cutter. Now form sausage meat into tiny, flat cakes and cook until nearly done. Put between biscuits sandwich style. Press together around the edges. Bake on a greased baking sheet in a hot oven (400 degrees) for 15, minutes. Makes 8-10 sausage biscuits. LEMON BREAD I cup sugar 1/3 cup butter, melted 1 tsp. lemon extract 14 cup fresh lemon juice 2 eggs If4 cups all purpose flour 1 tsp. baking powder 1 tsp. salt 14 cup milk grated rind of large lemon 14 cup chopped pecans TOPPING !4 cup powdered sugar 14 cup fresh lemon juice Preheat oven to 350 degrees. Combine sugar, butter, lemon extract and juice. Beat in eggs, one at a time, until smooth. Sift dry ingredients alternately with the milk Add lemon rind and pecans.

vN KREME LEMON CHOCOLATE HONEY DIPPED PLA/4,

%

OOHHjW

It's worth the trip.

'ootws

10 WILDWOOD BLVD., RIO GRANDE 886-3696 Open 24 Hours, 7 Days

fO FASHIONED PLAIN POWDERED JELLY BAVARIAN KR^

FOR RESERVATIONS CALL 886-5153