• » <** 24 - Herald & Lantern 30 May '84

A • OUR 25TH YEAR • ${ DRAGON HOUSE fib CHINESE x 4^ RESTAURANT OPEN FROM 1 'M TO 1 AM DAILY Famous Throughout The Shore For The Very Finestjn Chinese Cuisine jvl V FREE PARKING in Dragon House lot on Lincoln Ave between Pacific & NJ s™ Serving Cantonese • Mandarin • Szechuan Food CORNER PACIFIC * UNCOLN AVES. WILDWOOO, N.J. 522-?320 ' ^^NOW OPEN DAILY?:. ^Godmothers)] Fine SUviAs Italian Dining And Seafood At The Corner of Perry St. And Broadway ^ Cape May ■SF.gg) 884-4543 > > . : GftND OPENING]1 (' * "TJ. SCflNLON'S" * J » I j FflmiLY RESTAURANT (ON THE BBV HT THE NEW SHELTER HAVEN) FflfTllLY DINING AT AFFORDABLE PRICES f • * NOW OPEN • . 7 i • SERVING DINNER FRom 4:30 p.m.-9:Oo p.m. LATE NITE SNACKS AVAILABLE 10:30 p.m.— too fl.m. . LUNCH SERVED Ns1:30 A.iT1.-3:00 P.m. X +-7T ♦— f COCKTAILS AND NIGHTLY ENTERTAINITIENT . FEATURING - f, DJ. GARY GRABERT 1 \ J FRIDAY, JUNE 1st I. SRT., JUNE 2nd ' ' 368-4228 • 368-7761 L j jp 9601 & 3rd Avenue, Stone Harbor AP LJT — ; I9H1 The Seawave Corp jj if

Seashore Recipes Cool Off With Salads Using Catches of S<?a

ByjfDIXIE L. ANDERSON Joining friends by the sea for luncheon is always a special summertown treat, and be the launching spot nautical in decor, or colonially treated, the food is J promising because it features freshness from the sea. » Often the choice of cool A things leans tow ards salads J sparked with the flavor of crab, shrimp, lobster and the like. Chefs sparkle in the salad line here at the seashore, and their creations are lovely to look at. lively to taste Seashore salads are fun to try at home too. and sq we pass along some of the best recipes from the area SHRIMP SALADS cover a wide range, lrom jellied to slaw. Cabbage and other good things go into this crisp preparation. SHRIMP SLAW 3 cups cooked shrimp cut in pieces 2 cups shredded cabbage 1 cup chopped celery % c up mayonnaise 2 tbsps. cream 2 tbsps. chopped parsley 2 tbsps. minced onion 'A tsp. celery seed '/2 tsp. sweet basil '/2 tsp. salt >/4 tsp. black pepper Toss the shrimp together with the cabbage and celery. Chill Blend together the mayonnaise, tarragon vinegar, cream, parsley, onion and a mixture of the celery seed, basil, salt and pepper Chill, lust before serving, pour dressing over shrimp mixture and toss lightly. Shrimp in a mond is equally good, "and if vou'rc the chef for a luncheon, all you really need is tall glasses of iced tea and Chicken n Biscuit crackers to accompany this fine salad Garnish it with sliced hard-cooked " eggs and cherry tomatoes, and you jhave a picture perfect #alad. S SHRIMP SALAD MOLD Jjf}4 tbsp Knox gelatin If cup water I® can tomato soup |Soz. cream cheese |g| cup mayonnaise h'r2 cup celery I |j'2 cup bell pepper cup onion & cups shrimp (or two Sea ns) I Mix the gelatin and ,5^ater together Slice the jstelery thin, dice the bell i'pepper and the onion. Cut the shrimp in half, ^lengthwise. J All all ingredients to the .gelatin mixture, pour into a ; 'piold and chill until firm |p This is nice if done in individual molds, and if you ivould like to convert ii to an appetizer spread, flake j the shrimp and proceed as l.above. H Left-over fish is excellent uAised in salad, and one of Ithe favorites in this area is Mpluefish. Combining cooked bluefish. rice and lots of i other good things, you can serve a stuffed cucumber Jsalad loaded with the ; jflavor of the sea that will » 'win praise from the best Ljcooks. gjSEA-STUFFED ! C CUCUMBERS ; large cucumbers i 1 1% tsp. salt ijjlH cups white rice cups clam juice

N iy2 cups water a 2'/2 cups cooked bluefish shredded lettuce t. lemon wedges and mint it leaves I- Was+i and cut the s cucumbers lengthwise, t making two boat-shaped e pieces* Scrape out the seeds and sprinkle with one >1 quarter teaspoon salt. Ins vert in a long, flat glass f pan. cover and refrigerate i Combine the clam juice, i water, one teaspoon salt L' and rice. Bring to a boil, stirring occasionally, then turn heat down and simmer for 20 minutes Turn off l heat and set aside. ) Mix one half teaspoon ? salt, one third cup lemon juice t fresh ». one quarter teaspoon heavy ground I black pepper, one third olive oil. and two sliced ; scallions in a jac with three to four tablespoons minced fresh mint. Shake well, i Chunk the fish into coarse pieces, discarding the bones, and toss it with one quarter cup of the dressing. WHEN READY to serve, cover your large chop plate or platter with the shredded lettuce. Drain the excess water from the cucumbers and lay them on the lettuce bed. Toss the marinated fish, the remaining dressing, the rice, and fill the cavities in the cucumber "boats", piling the salad high. Garnish the platter with lemon wedges and whole mint leaves Serve with a soft roll, butter, and something tall and cool to drink Tuna too, makes an excellent salad for summertime. and whether you prepare your tuna fish from the market or the angler's box. or use the • already canned product, your salad made with this protein-rich Staple wifl please everyone STEAMED TUNA ^ Place two pounds chunk ed raw tuna on a rack in* a steamer Add about one cup of watqr Sprinkle the tuna with one bay leaf, a clove of garlic, lemon juice

or slices and a teaspoon of salt. Steam for 20 minutes over boiling water When cool, flake and proceed with your salad. CRANBERRY TINA SALAD Tuna Layer I pkg. unflavored gelatine 'A cup cold water l/2 cup boiling water 1 cup salad dressing '/4 tsp. salt 2 cups tunafish >/4 tsp. sugar 3 chopped hard cooked eggs I tbsp. onion, chopped I cup celery, chopped >/$ cup sfu//ed olives, sliced Dissolve gelatine in cold water. Add boiling water. When beginning to set. add the rest of tfie above ingredients Pour into an 8 x 12 pyrex dish and let set. 1 3 oz. pkg. lemon jello % cup boiling water '/2 cup orange juice 1 I lb. can jellied cranberry sauce Dissolve jello in boiling water. Add orange juice. Whip jellied sauce and add to jello mixture. Allow to cool. Pour cranberry layer over tuna layer which has set. Refrigerate overnight. Serves nine I OBSTER MOUSSE 2 3 oz. pkgs. lemon gelatin I cup boiling water 1 cup mayonnaise 2 tsps. lemon juice 1 tsp. salt y tsp. paprika ' 2 cups lobster, chopped I cup chopped celery I cup coarsly grated cucumber I cup whipping cream, whipped. Dissolve gelatin in boiling water. Chill until syrupy. Blend together mayonnaise, lemon juice, salt and paprika Stir in gelatin. Fold in flaked lobster, celery and cucumber Fold in whipped cream. Pour into two quart ring mold. Chill 'til firm. Serve with stuffed olives on the top Six to eight servings. •May subst it u t e crabmeati.

DAILY LUNCHEON SPECIALS ENJOY FULL COURSE DINNERS AT EARLY - BIRD PRICES! VISIT OUR FAMOUS SALAD BAR DELICIOUS HOME COOKED LUNCH AND DINNER SPECIALS BEST SOUP IN TOWN BREADS & PASTRIES BAKED ON PREMISES OPEN 7 DAYS - 7 TO 10 SAT. NIGHT TILL 11