CAP[ MAY COUNTY MAGAZINE 13 JUIY '83

32

jtTOT«m\KV.'Avr.tTO\TC\rAvr/.v.v.\^v.v.r.rA'.'.v. Dine on the Waterfront.

ICobster IGoft

Jirstiiunint

Home of Drllclous fresh Seafood Welcomes You to Sea Isle Cliff. Our Goal Is to frot'lde You with the finest Quality in food and Service.

>18 4Ari tM«M $1* Mi City, N I 0824» Plmsf (609) 26 > >000

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HOLIDAY TOURS PRESENTS: TRIPS-TO-THE-TRACK

TMfc (,M» AftSI SHOW ON TURF" PACKAGE INCLUDES: • Roundtnp Deluxe Motorcoach • Admission into Clubhouse • Complimentary Program • $2”(J0 oil Dinner betoie Departure*

Cookin' the Catch-

ONLY

$995 PER PERSON

vl Rilil<Vl> IN ( U|I« Muy) lit Hultxuu iWildwoudi SUNCOAST TOURS • 729-6S33 UHHICKUH IIC « Hi DIKtCILY A I OUR IICIUI OUIIHS "GO BY BUS. irS SAFER AND MORE COMFORTABLE”

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Impress Friends With Lobster Dish (Recipes collected and tested for excellent seafood preparation) By DIXIE L. ANDERSON Dining out or dining in, summertime brings forth suppressed desires tor exotic seafood. Certainly the most exotic of all, the King of the sea — lobster — tops the list here at the Jersey shore. ’ Our resident dining establishments are prepared to satisfy all desires in that direction, but did you know that you can cook some awfully fine lobster when your vacation is over? Try an expensive, fantastic way to prepare the delight of the deep. CHAMPIGNONS ala LOBSTER 2 lbs. fresh mushrooms lb. butter 2 medium onions, chopped 9 tomatoes peeled, seeded, chopped 2 3 lbs. lobster tails 1 tsp. marjoram t/4 cup flour v -' 2 pints half and half Saute the myshrooms. quartered in butter until brown. Remove and set aside. Reserve 1 1 cup of the flavored butter in the pan. Remove me shells from the lobster tails and put them in the butter to simmer a few moments to further the flavor Remove. Saute the onions until soft. Add the tomatoes and cook until they break d8wn into a paste. Add the marjoram. Stir, in flour to make a very pasty mixture. Stir in half and half and coolt until thick. Add lobster tails cut into chunks and cook until the lobster is tenderly cooked through Add the mushrooms and stir. Pour into a buttered casserole and place under the broiler until golden and bubbly on top. Serve with fluffy white rice, dry white wine, tossed salad and French bread. This is the recipe to entertain in style with. Invite in some special people and show them what you learned on your vacation!

Fine Dining and Dancing Featuring "Now and Then"

Valet Parking Rmcrvatlons Requeatnd 16091 864-3431 Marquis de Lafayette Inn on the Beach Between Ocean and Decatur on Bearh Drive Hletoric Cape May, Naw Jeraev 08204

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. atu/ i/txt/Uf*Featuring Live Entertainment By SKIP KEHR

TOatw* Efdae rL_ OPEN 24 HOURS Kg' 'KtUt | 4205 AtodU A04, Sea OaU &£u 263-2225

Every Tuesday & Wednesday Nights The Gold Whale Goes Western! Featuring The Oklahoma Drifters J

The Cold Whale is open daily for Breakfast, Lunch, and Dinner, featuring Luncheon Special and Early Bird Dinner Specials. Located m (he Marquis dc Lafayette Inn n Ocean and Decatu* on Bead Historic Cape May (609) 884-3431 Reservations Requested

‘Days tni Restaurant ...The Beginning Sm 'Idle, (faf 'd 7?to4t Tlniifue "Douiu} &xfunt*Mce DINNERS SERVED DAILY 5:00 P.M.-11:00 P.M. BREAKFAST DAILY 7:30 A.M.-l 1:30 A.M. EARLY DINING SPECIALS SERVED 5:00-6:30 P.M. FULL COURSE DINNER Stuffed Chicken Breast $6 Broiled Stuffed Flounder $7 THE SPINNAKER CONDOMINIUM

.t7(XI BOARDWALK SF.A INI I < ITY. N.J

Reservations 263-6022

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32C Cloverdale Ave... At the Bay in the Villas

DINING & DANCING...BAYSIDE TO THE MUSIC OF SKIP FINCH & LEGACY!

TUESDAY THRU SATURDAY

LUNCHEON BUFFET $495 mcl compl glass o< while wine 1 SUNDAY BRUNCH ^ss

your choice Champagne or Bloooy Mary

OPEN TO THE PUBLIC

889-4999

889 9820 NIGHTLY SPECIALS! WEDDING & BANQUET FACILITIES UP TO 300 PLUS!