26 Herald & Lantern 18 Juiy '84

w^"Y^«^heTr?w - TOTEBDED INN Reservations. ..Telephone 609-967-5225 Dinners 5 1 0xDaily Sunday Brunch 9 Til 2 1^^^ 20th Street. Between Ocean and Dune Drive, Avalon. New Jersey V "

. 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 • TENDERAGED ROAST BEEF « BAKED COUNTRY HAM • FRIED SHRIMP • FRIED CLAMS • CHICKEN WITH CHINESE VEGETABLES & CRISP NOODLES • FISH FILETS COOKED IN LEMON BUTTER & WHITE WINE • "HUNTINGTON CORN PUDDING' • \ SEAFOOD NEWBURG WITH COOKED RICE • SCALLOPED POTATOES • VITALIAN SAUSAGE • RAVIOLI • BAKED STUFFED PEPPERS • FRESHLY COOKED VEGETABLES PLUS OTHER CHEF'S CREATIONS • CHEESE CAKE WITH CHERRY OR BLUEBERRY TOPPING • VANILLA, CHOCOLATE & BUTTERSCOTCH PUDDING PARFAITS ♦ PUMPKIN PIE • CARROT CAKE • APPLE CRISP • APPLE, CHERRY & BLUEBERRY PIE ALL TOPPED WITH WHIPPED CREAM YOU SPOON ON YOURSELF ♦ PLUS A COMPLIMENTARY BEVERAGE Adults... $10.95 Children (under $3.95 The HUNTINGTON HOUSE pAtftottfe Off Beach Dr., On Grant St. "T TBSI'Tii' I "lllT Cape May • 884-5868 "II ' NOW OPEN DAILY FROM 4:30 [ ♦ALL MAJOR CREDIT CARDS ACCEPTED* * CARLSON'S M FISH MARK£Ta_ 4408 Park Blvd. At Ottens Harbor Wildwood Jvfi f WE TAKE CARE OF ALL YOUR SEAFOOD NEEDS

8 • FILET ♦ Sjfeafi • SHRIMP • wm / • SCALLOPS • • CRABMEAT • jii> > • CLAMS • • OYSTERS • |||\ BAIT • Si ICE

— TAKE-OUT , J SEAFOOD SPECIALS ** jgj^attvr '45U S*' Slo^Lyr *4" " San. Flpunder Hatter: $300 i* Deviled Crab & Tue- Deviled Clam Plat. I i$450 . Wed. Monkfish Platter $350 77fr Th""' gLTpgL 8«5° l/l Ml SiXvi.iN iiv !ikI> FT f..|, M.11, |(. ,11

[?]

Giving Green Beans Glamor

Bv FLORENCE L.I). HEAL I was wondering what to write about this week when my husband brought in a bucket of string beans he picked from his garden I decided other wives might be facing the same problem : What do I do wVth alT these string beans? I will freeze half 'the btfcket for our w inter use I will try to find interesting ways to serve the other half to the family. CREAMY GREEN BEANS I pound green beans I can cream of celery soup Wash and snap the beans into, bite-size pieces. Cook in a small amount of water until tender Drain, reserving ' cup of liquitf Mix li quid with soup. Arrange _the beans in casserole, "pour soup over fhe beans Cover and b/i k e in 425-degree oven about 45 minutes or until the soup has cooked down. Yield: 6-H servings GOt r m tot green beans I envelope dry chicken noo die soup mix '/$ cup bean liquid 1 reserv ed from cooking beans 1 114 cups cooked green beans (cut French stylet cup sliced blanched almonds Wash "and cut string beans lengthw ise. Cook un til tender. Drain, reserving cup liquid. Dissolve soup mix in the bean liquid Br ing to a boil Add cooked beans and cook until the • bean mixture is thoroughly warmed through Garnish with almonds Yield: lour servings m air I.n ate d green / beans 3 cups cooked green beans '4\cup salad oil '/ifup vinegar V* cup sugar (4 teaspoon salt '4 cup chopped onion '/j cup chopped green pepper 1 small jar pimento Combine beans with other ingredients in a saucepan with a tight lid Bring to a quick simmer and set aside to cool Yield 8 servings sweet ani) sock green beans 2 '4 cups green beans l cook ed and cut french style 1 ,f 2 tablespoon butter 1 '.4 cup minced onion cup slivered almonds 2 tablespoons flour 2 teaspoons salt teaspoon pepper '/? teaspoon di\ mustard I teaspoon Worcestershire Garlic powder 1 optional 1 I cup milk I cup thick sour cream i cup grated sharp cheddar cheese Melt butter in saucepan Add onion and almonds Cook until onion is transparent. Remove from heat and blend in flow;, salt, pepper, mustard. Worcestershire sauce, and garlic powder Heat until \ the mixture bubbles. I Remove from heat and I gradually add milk and sour cream, stirring con (I stantly. Cook two minutes ) I longer. Add beans Turn in- | to a baking dish. Sprinkle { with the grated 'cheese Bake at 350 degrees for 10 I i Donate BloodTI is;— ■■ ' JMfW [ /

minutes. Florence L D Heal of Cape May is a former

supervisor of home economics for the state of New Jersey.

VINCFS ft ^ O ^ ' 47* Hrr Lsal ^ | 1 I.IHIHN'IN^^^ Mm ! cj\fl.CO\/v | HSEAFOOD TAKE-OUT | | I I FEATURING A VARIETY OF COOKED E PLATTERS & RAW SEAFOOD! m * " E OPEN II A.M.-9P.M. 368-5015 1, J 68TH ST. & OCEAN DR IN AVALON j 'JJAe ^Petei W/iwdc/y A I I# IRII OPEN SEVEN DAYS LUNCH DINNER 11:30-4 4 :3fl2 MIDNIGHT SAT. & SUN. "BRUNCH 9-2:30 PIANO BAR 7 NIGHTS GEORGIE LATIN & BUDDY MURRY FRI. & SAT. 884-7041 m 1301 BEACH DR. (AT TRENTON AVE.) CAPE MAY - ■— — — — i XMSOT DINNERS & COCKTAILS SUPER SPECIALlj CHUNKS OF WHITE NATURED VEAL . ON FETTICINI NOODLES ' IN SCALL0PINI SAUCE INCLUDES: SALAD & OPEN ALL YEAR ~| Houfs/S-9 p.m.: Fri. & Sat. 5-9:30 p.m. 522-7038 • Package Goods • Take-Out Platters 4415 P^RK BLVD., WfUPWOOO