_ dining & entertainment —

When Friends Drop In n Serve Spreads, Dips

It is time to think about < what you will be serving < your friends when they stop £ in during the holidays £ EDAM SHERRY SPREAD 1 1 (2-pound) whole Edam cheese (at room temp. ) I y4 cup butter or oleo, > softened 1 4 teaspoon dry mustard 1 Dash of Worcestershire ! sauce y« cup finely chopped 1 pimento stuffed fbves '• y4 cup finely chopped 1 onion ' 2 tablespoons dry sherry I Fresh parsley Carehilly cut off top

quarter of Edam cheese, V cut out cheese from both tl sections, leaving a 4 inch tl shell in bottom section, n Discard top shell of wax. n Cut cheese in small s pieces. Chop cheese in E blender or food processor n until smooth. Add butter, h mustard, and Worcestershire sauce. Blend until mixture is well blended, c Knead in olives, onion, and sherry until blended. Pack c cheese mixture into cavity of cheese Garnish with s paprika, if desired. Serve with crackers. CHUNKY ONION DIP 1 (8-oz.) pkg. cream cheese, softened t 1/3 cup chili sauce i 3 tablespoons < mayonnaise s V4 teaspoon Worcester- i shire sauce 1 1/3 cup finely chopped 1 onion Fresh parsley Combine . first four < ingredients, beat at medium speed of electric* < mixer until smooth, stir in onions, blend well. Garnish dip with parsley . Serve with fresh raw vegetables. TOASTED HERB LOAF 1 (16-oz. ) loaf unsliced French bread V4 cup ^butter or oleo. softened 1 small clove garlic, crushed ' 1/8 teaspoon salt 1/8 teaspoon dry mustard 1/8 teaspoon dried thyme . 1/8 teaspoon paprika I 1/8 teaspoon ground I savory Slice French bread into

4-inch slices (do not cut all 1 1 the way through) . Combine W\ the remaining ingredients, ll mixing well; spread butter ■ ' mixture between the bread A slices. Wrap loaf in foil. A at 400 F. for IS 9 minutes or until thoroughly W bested. HOT CLAM DIP 1 1 <8-oz.) pkg. cream * cheese, softened 1 (6 4-az.) can minced clams, undrained 1 teaspoon Worcestershire sauce M , 4 dove garlic, crushed ir* Juice of 1 lemon v) Paprika K Combine *11 ingredients w except paprika in a & medium saucepan; cook | over low heat, stirring con- N stantly until mixture is \ smooth and well heated. Sprinkle with paprika. warm with crackers. CHEESY SPINACH DIP 1 ( 10-oz. ) Pkg frozen chopped spinach 1 tablespoon butter or oleo l5*ablespoon all purpose flour "l cup (4-oz.) shredded cheddar chese 4 cup commercial sour cream 4 teaspoon onion salt v4 teaspoon lemon juice 1/8 teaspoon pepper . Cook spinach according to package directions omitting salt; drain and press well to remove as much liquid as possible. > Melt butter in a heavy saucepan ov^r low heit; add flour, stirring until smooth. Cook one minute, stirring constantly lAdd spinach and remainirAingredients, stir well. Sefve f warm with crackers. Yield ■ 2 cuds CRAB DIP j 1 (3-oz.) pkg. cream ■ cheese I 4 cup mayonnaise t 2/3 cup prepared tomato soup ( 6 drops tobasco » 164-oz. can crabmeat * 1 minced dove | Dash each of salt and pepper i Potato chips for dipping * Soften cheese and add I mayonnaise and tomato I soup. Mix until smooth. Stir } in crabmeat, garlic; salt, * pepper and tobasco. Makes two cups. * • Florence L.D. Heal of % Cape May is a former 1 supervisor of home g economics for the State of p New Jersey.* * Bus Trip jj To Casino •J WILDWOOD - The \ Seaspiderettes-Cootiettes [A 643 will sponsor a trip to W Harrah's Trump Casino, 5. Atlantic City, 9 a.m. Thursr day, Jan. 17. E The bus will leave the f Wildwood Transportation I Center, New Jersey and / Oak Avenues, at 9, and « Jamesway Plaza, Court House. 9:30 a.m. For infor- \ mation, call 465-5539. /£ The organization is also I planning a trip to the Show 4 of Shows at the Civic ' I Center, Philadelphia, Wednesday, Feb. 20, with L "the bus leaving Wildwood f* 4:45 pjn. and Jamesway 5 4 p.m. For information or £ reservations, call the number above.

■ 210 Ocssn Strwat H ■ ■ I Historic Capo May. ■ ^^NtwJfrwy M2W^^B

| 2nd Annual Christmas Festival J* ri Sunday, December 1Bth 3-9 P.M. &■ " . ' ' ji « f Wrillcmhbe wnherTjI jr I T SERVED GOURMET STYLE ~ f* £ _ SOUP TOMITS £ eachw* vjh j matt Tirtw » rrajSgs y - v'~' h Tl MUM. *'■< + — JB3»r%d MfSh NOW a THEN « M'" J BRING THE CHIUWEN S SAHTA WILL BE THERE WITH Wk srocmwHWDKwos^^ ^SpfflWWTIMIMYI '■ aawuMOvaar 4 | CKYSTAL KOOMj g «j) ATLAS MOTOR MN ■sack Drive. Mir HaStea Urn.

S Dinner • Danrin££^^^|| 4R BREAKFAST SERVED DAILY \-NOON M VI LUNCH SERVED 11:30 A.M.-3:fl|0-P.M. fg § Winter Weekday Menu 1 A SERVED: 5 to 9 P.M. Sunday thru Thursday O % Weekend 5-10 P.M. . JU w) We offer you > faB course home styte dlnoer menu /W jn) TO STAIT YOU1 MEAL — gM YsorAUer of CHETS SOW DU « IOSSH) SALAD or TOtUTO QH M On U^AwkBottlrn'Csttalt Cheat O Oa Etna >t untV ott > POTATO ml HOT VEGETABLE DU JOII VLjT (ffl Earth's Bounty vx IRj Loin Lamb Chops "J-J® « SK 'Roast Turkey with Herh Stuffing 7.95 O ffi 'Chopped Beef Steak 7.95 (B Roast Loin of Pork. -7.95 >M an Veal Parmi^ana served with pasta"? 8.95 IM* it 'Honey Wpt Fried Chicken. .. .6.95 BJ) SJ) Beef Stroganoff wfNeedks. 8.95 Fn U Bahy Calves Liver w/Santeed Onions & Bacon6.95 Tj Q SMoia Steak }5-95 9% U Steak Pizxiola 15.95 Jhg R FRet 17.95 ■ 3] Ocean's Finest If iff Broiled Flounder 7.95 M fir Stuffed Flounder .' 8.95 0 ,JH Lobster TaB 17.95 TW J5) Deviled Crab -;7.50 f* ifn Broiled Scallops 8.50 1W Fried Shrimp Wk »# Shrimp Scampi.. 9-50 O UU And to floieh your mcaL yovr choice of Dexert from a QP fyi < Special SelecOoo offered by the Chef. Mj Sff Small chlUrea - Sharta* Plate Charte - $2.00 IndnSet mUk UJ Mk 'Chfldrea'e Speelalt ■ $2-00 tern thai prtated price M M Christmas Gift Certiflcates Arailahte M ® For Dhmer, Health S^MdGtft Shop IX Ocean Front at Phila. Ave., Cape May Jk