28

CAPE MAY COUNTY MAGAZINE 24 AUGUST 'M

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 Capt 4 His Mate) Otter With Thetr 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.

MON.—SAT. 5-10

■W —

Route 47 (Wildwood Blvd.)

Between Rt. 9 & Gdn. State Parkway

RIO GRANDE 8*6-0336

9 teem

■■Fet

?

H

IrSSs

KFAdd Relish FTo Dull Meals

By FLORENCE HEAL Relishes make some dull meals more interesting. Summer is the time to make relishes, when all the necessary ingredients are available. I do not can many of the relishes I make, but either keep them in tight jars in the refrigerator (jf I am going to use them within a month to six week) or put them in the freezer. CHILI SAUCE 12 Large ripe tomatoes 2 large onions 1 large green peper, seeded 1 cup vinegar 2 cups sugar 2 tbsps. salt 1 tsp. whole cloves I tsp. stick cinnamon 1 tsp. whole all spice Scald and steep tomatoes. Run tomatoes, onions and green pepper through coarse food chopper; add vinegar, sugar and salt. Tie spices in cheesecloth bag and add to mixture. Cook for two hours or until the desired thickness. Seal in jars. Yields three pints. CHOW CHOW 1 qt. chopped cucumbers 1 qt. vinegar I qt. chopped onions 1 tbsp. salt I qt. ripe peeled tomatoes 3 tbsps. flour vinegar 3 red peppers, chopped 1 tsp. tumeric 2 cups sugar 1 tbsp. dry mustard Bring cucumbers, vinegar, onions, salt and tomatoes to a boil; cook until tender. Blend flour with enough vinegar to make paste; add to cucumber mixture. Add remaining ingredients; bring to a boil. Boil for five to 10 minutes longer. Pour into jars and seal while hot. Yields two quarts.

OLD ENGLISH MANGO CHUTNEY. 3 lbs. green tomatoes, sliced salt lj£ lbs. apples, cored and quartered 1% lbs. orvions, coarsley sliced 6 oz. raisins ft lb. brown sugar I tsp. pepper 1 tsp. dry mustard I tsp. ground ginger dash of cayenne pepper 1 qt. apple cider vinegar Sprinkle the tomatoes with enough salt to cover the tomato slices; let stand overnight. Drain

well. Add apples, onions, raisins, brown sugar, spices and vinegar; mix thoroughly. Cook over medium heat for one and one-half hours or until the mixture thickens. DO NOT OVERCOOK; mixture should be firm.

SOUR CREAM VEGETABLE CHUTNEY 1 cup sour cream I cup yogurt % cup chopped chives % cup chopped onion I cup chopped celery I large tomato, chopped y 4 cup chopped ripe olives I tbsp. horseradish 1 tsp. sugar 1 tsp. salt 1 tsp. pepper I med. cucumber, chopped Mix all ingredients; chill and serve with combeef or a dip for vegetables or potatoes. Yields three cups. BREAD AND BUTTER PICKLE. 12 cucumbers, thinly sliced 6 onions thinly sliced M cup salt 1 tsp. celery seed 1 tsp. mustard seed 1 tsp. pepper 1 tsp. ginger 1 tsp. turmeric 2 cups vinegar Cover cucumbers and onions with salt. Let stand one hour. Drain; rinse in cold water. Combine celery seed, mustard seed, pepper, ginger and turmeric; add vinegar. Bring to a boil; pour over cucumbers and onions. Bring to a boil. Seal while hot. Yields six pints. Note: The above recipe I usually cut in half if I am not going to put in sterilized jars and can. Three pints are all my family uses in a six week period, or the time they stay fresh. Florence L.D. Heal of Cape May is former supervisor of home economics for the state of New Jersey.

UNCLE BILL’S PANCAKE HOUSE & FAMILY RESTAURANTS ^ JBL Jfe

JV KAV

ILY B-l

FAST

CAPE MAY

OPEN DAILY B-8|

FOR

•BREAKFAC. •LUNCIC \ AND • DINNER1

DMCR SKOALS Seafood Combo PWlef Flounde* Plane* •5” Ffesh Blue Fish H" Be** Ave 4 Perry

AIL THESE LOCATKHtt SOW OPEN DAILY 7 to 2

AVALON 32nd & Dune Of 087-8448

STONE HARBOR 306 96tti Si 368-8128

STRATHMERE Wrfiafd 4 Ocean Dr 263-7154