CAPCMtr COUNTY MAGAZINE 6 JULY '83

Pour into a buttered eight-inch loaf pan and bake for one hour or until a toothpick inserted in the center comes out clean. Dissolve the powdered sugar in lemon juice over low heat. Remove bread from oven; pierce top in several places with a sharp knife blade. Pour on the topping. Cool in pan one hour Remove from pan. Wrap in foil and let stand for 24 hours before cutting. Will keep two to three months in refrigerator.

SOUR CREAM BERRY MUFFINS 2 cups sifted cake flour 2 tsps. baking powder ’/$ tsp. salt 14 tsp. baking soda % cup sugar 1 cup thick sour cream y 2 cup milk I egg. beaten I cup drained blueberries Reserve one quarter cup flour and sift remaining with baking powder, salt, soda, and sugar. Mix sour cream, milk and egg together and barely mix with dry ingredients. Dredge blueberries in reserved one-quarter cup flour and add to the muffin mixture. DO NOT OVERMIX. Bake in oiled and floured muffin tins in hot oven (425 degrees) 15-20 minutes. Makes 18 small or 12 large muffins. Note: If thin sour cream is used, omit the milk. To reheat muffins

dining & entertainment

place in a brown paper bag and put in oven for five minutes. GOLDEN RAISIN BUNS I cup water !4 cup butter or oleo I tsp. sugar tsp. salt 1 cup flour

4 eggs

14 cup plumped raisins (See note) lemon frosting Combine water, butter, sugar, and salt in a saucepan; bring to boil. Add flour all at once, then stir over low heat with a wooden spoon about one minute or until the mixture leaves the side of the pan, and forms a smooth thick

dough.

Remove from heat. Continue beating about two minutes to cool slightly. Add eggs one at a time, beating after each until mixture has satiny sheen. Stir in raisins. Drop heaping tablespoons about two inches apart on greased baking sheet. Bake at 375 degrees

30-35 minutes.

Remove and cool slightly on wire rack. While still warm, gently spread frosting on lop and

sides.

If you like bountiful portions of really great food, of reasonable prices, in a quiet, comfortable atmosphere C'ome feast With Us! FianV & Jane Bonner (n-.e Cap 1 Am. V.itm W"! Inwr Cn-.n*" 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. SL?N —S-q' 1 5 ln Route 47 (Wildwood Ithd.i ’ Between Rt. !)&ttdn. State Parkway RIO GRANDE mMKCMi

Note: To plump raisins, cover raisins with hot water and let stand five minutes; drain well.

LEMON FROSTING Melt one tablespoon butter or oleo; stir in one and one-half tablespoons heavy cream Remove from heat; stir in one cup confectioner's sugar until smooth. Stir in one-half teaspoon each demon juice and vanilla. Add more cream if necessary to make of spreading consistency. KENTUCKY SPOON BREAD cups sweet or sour milk Ift tsps. baking powder (Yi tsp. baking soda if sour milk is used) iy 2 tsps. sugar 1 tsp. salt 4 tbsps. corn meal 2 eggs, beaten Beat eggs; add other ingredients; stir in meal; bake 25-30 minutes. Florence Heal of Cape May is former supervisor of home economics for the state of New Jersey.

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 • TENOERAGFD ROAST BEEF • HAK ED COUNTRY HAM • FRIED SHRIMP • FRIED CLAMS • CHICKEN WITH CHINESE VEGETABLES & CRISP NOODLES • FISH FILETS COOKED IN LEMON BUTTER 8, WHITE WINE • HUNTINGTON CORN PUDDING • SEAFOOD NEWBURG WITH COOKED RICE • SCALLOPED POTATOES • ITALIAN SAUSAGE • RAVIOLI • BAKED STUFFED PFPPFRS • TRESHI Y COOKED VEGETABLES PLUS OTHER CHEF S CREATIONS • CHETSE CAKE WITH CHERRY80R BLUEBERRY TOPPING • VANILLA, CHOCOLATE & BUT TERSCOTCH PUDDING PARE AITS • PUMPKIN PIE •,CARROT CAKE • AP RLE CRISP • APPLE , CHERRY & BLUEBERRY PIE Al L TOPPED WITH WHIP PED CREAM YOU SPOON ON YOURSELF . PI US A COMPLIMENTARY BEVERAGE Adults...$9.95 Children (under i0)...$3.95 The HUNTINGTON HOUSE Off Beach Dr., On Grant St. Cape May • 884-5868 /Slow Open Nightly From 4:30 [ •ALL MAJOR CREDIT CARDS ACCEPTED-

LUNCH 12-3:30 BREAKFAST 8-11:30 SAT. and SUN. 8-11:15

FREE VALET PARKING FOB FBI., SAT., AND SUN. NIGHT DINERS

80th & BEACH, AVALON

II you >t)vp to rola* you II love Ihe Winonll "Durov} atr (6e Ocmk "pdrurt "Iwract 'pniutdlty /ttMioAfiAvi*. WE SERVE A FULL LINE OF - SCALLOPS • FLOUNDER • CRABMEAT • CLAMS • SHRIMP • LOBSTER TAIL • CHICKEN • LAMB CHOPS • STEAKS • FILET • PBIME RIB • DAILY SPECIALS 368-5175

Restaurant artcf\ Cocktail Lounge

AT THE COACHMANS

Popular

Lounge Open Daily

From 11 a.m.

CASUAL OCEAN FRONT - LOUNGE FOR AFTERNOON . OR EVENING RE! A XING NIGHTLY. EXCEPT MON “DYNASTY” FOR YOUR DANCING AND LISTENING PLEASURE

LUNCH SPECIALS! LATE SNACKS TOO!

884-0220

DINING ROOM OPEN WITH NM* MINI & SALAD BAR Friendly Family Atmotphere That Hat Made Ut A Face rite With All. BrrakfaAl —7:30-12:00 Dinner*—4:30-10:00 Sunday—4-9 l.unrhron—From II A M

"The Beat On The Beach Front" Phone HH4 H463 The Coachman's Motor^ Inn - 205 Beach Dr., Cape May

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