dining & entertainment

9 SYLVESTERS ^ FISH MARKET &EAT HERE OR TAKE OUT CLAM BAR 967-7553 21 ST & 5TH AVE.. AVALON. N.J. (Over the little bridge; . APPETIZERS • • BROILED DINNERS • •MEATS/CHICKEN • Ctimi on Shell (6) .2.95 FlaiMwtrr 6 95 Petite Filet Mlgnon 7.95 Clam* Casino (6) 3.95 j Pimmdm Paring 8.95 Hungry Man Filet .12.95 Steamed Clam* (18) .5.95 We«|Ml 6.95 Chicken (4 piece) 5.95 Shrimp Cocktail (12) 4 95 } MnM 5.95 Chicken (2 piece) 3.95 Wing Ding* (6) 2.25 Lgkdtr Tall 14.95 Wing Ding* 4.95 -Crabmedt Cocktail . 5.95 Whole Lobster Corn on the Cob 95 (priced according to size) French Frle* - aervlng .95 Shrimp 8.95 nur-itinii . pint 1.75 Sp.llop. 8.95 • LINCUINI quart 2.95 Alatkan King Crab . 14.95 Crabneat 8.95 in , ac Soft Shell. 8.95 W8". CrnStfC Bucket of Steamed Clams Shrtmo Sramni R <>5 Red Clam Sauce 6.95 (100). Cooked urttb drawn , n White Mu.*el Sauce . . 6.95 8.95 *29.95 «■***». |T"sL',s,nRj*"^i" • - ■ • UD DINNERS • ?'uce ' mST Shrimp Scampi 8.95 'HtiWill' FloutJw. 6.95 Shrimp... ...*§5 Red Sauce 4.25 Scallop#.. M 5 White Sauce 4.25 Oy«ter. 7.95 'SANDWICHES* Drawn Butter 4.25 So'« Shell* 8.95 (All served with n«d!ed ClTm* 5 95 Jumbo Burger ..2.75 Garlit Bread) Deviled Clam. 5.95 Burg^ w/c|)MM 2 ,5 . solI,.s . . SEAFOOD COMBOS • ^ C»k "J BROILED: Fl*h. Shrimp. Soft Shell 3.50 Cup Pi Qi. Clam* Casino Lobster Tail. (fried or sauteed) m .11,1 Scallop* $14.95 Hot Dog 1.50 f"h .»"?!* V hi T FRIED: Fl.h. Shrimp. Shrimp Salad 2.95 I 'I'dfl" j Scallop* Clam* Casino. Chicken Salad 2.95 Manhattan Clam Chowder Deviled Crab $14.95 Filet Mlgnon 5.95 ,25 i'sll 195 -SURF* TURF. She I rati Fi,el Mlgnon with Lobster . CRABS • I 75 I 50 6 95 Tall 14.95 — Filet Mlgnon with Alaskan . Rn)FB.,.tt King Crab 14.95 Cocktail Claws 4 95 BEVERAGES » Filet Mlgnon with Shrimp StoneCrab* 3 95 (Fried or Broiled) .11.95 Blup Claws Coffee 50 Filet Mlgnon with Scallops (priced according to size and '5' Tea 75 (Fried or Broiled) 10.95 availability) Sodas- 1 6 oz. 75 Filet Mlgnon with Flounder . u . • u Filth.. 2 75 (Frl.d or Broiled, 9 95 P""*„ All dinners servf»d w/french fries, coleslaw, a dinner roll, lemon wedge /^- ■ and various sauces. OPEN DAILY fOR LUNCH & DINNER 9 A.M.-9 P.M. DAILY McSH Be picky. Don't settle for anything less than Cape May County's best Radio Station... STEREO 94 !! You worked hard to build your business. So have we!!! When you select a medium to help promote your business and tell your "story", make your advertising budget produce the desired results. Don't settle for low rates and unsubstantiated claims. We back up our boast with factual statistics and a record of success. WE'RE WWOC - STEREO 94... AND WE'RE PICKY. ' TOO!!! i #1 IN CAPE MAY COUNTY iWWDC ^mTREO 94

^ Recipes for Dairy Month Versatile Cheese Featured

By FLORENCE L.I). HEAL June is dairy month. Cheese is one of the leading dairy products. My recipes this week will feature cheese. CHEESE and BACON MOUSSE 1 envelope unflavored gelatin 4 tablespoons water 2 tablespoons oleo 2 tablespoons flour 1 cup milk >2 teaspoon salt 2 eggs separated V* teaspoon prepared mustard Few drops Worcestershire sauce ^4 cup grated cheese 4 oz., cooked, chopped bacon '2 cup cream cheese V* teaspoon cayenne pepper 2 tablespoons milk Soften gelatin in water; dissolve over hot water. Heat butter, stir in flour; cook one minute. Add one cup milk; whisk until smooth and thick. Add seasonings, Worcestershire sauce, grated cheese, bacon, and dissolved gelatin. Mix cream cheese with egg yolks and one tablespoon milk; stir into sauce mixture. Beat together until smooth. Beat egg whites until stiff; fold in lightly. Pour I into loaf pan or ring mold; " refrigerate until set. Turn out of mold. Serve with a salad. Yield, 6-8 servings. CREAMED-CHEESE PUDDING 2 envelopes unflavored gelatin 2 eggs, separated .l'z cup sugar 1 cup milk Va teaspoon salt 2 tablespoons grated lemon rind 3 cups creamed cottage cheese lemon juice 1 cup whipping cream, whipped ' 2 cup ground toasted almonds 3 . cups confectioners sugar 20 lady fingers Sprinkle gelatin over 4 cup water; let stand 5 minutes to soften. Beat egg yolks slightly in top of double boiler. Stir in 1 cup sugar, milk, and salt: cook over hot water, stirring constantly, until thick. Stir in gelatin and remove from heat. A Combine lemon rind, cot- V tage cheese, and '4 cup lemon juice; stir into the gelatin mixture Refrigerate until mixture mounds slightly when dropped from a spoon. Beat egg whites until frothy. Add V4 cup sugar gradually, heating until stiff peaks form. Carefully fold egg whites into cottage cheese mixture. Fold in whipped cream and almonds. Turn into 9" springform pan; chill until firm. Sift confectioner's sugar into bowl; gradually add enough lemon juice to make icing of spreading consistency. Release spring; remove sides. Place 1 pudding on serving dish. Trim one end from lady 1 fingers. Spread icing on 1

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ladyfingers one at a time; place around pudding as each one is iced. Garnish top with whipped cream. Yield 15 servings. CHEESE FRITTERS 1 egg beaten 1/3 cup milk 1 teaspoon Worcestershire sauce 1 small onion, finely minced 2 cups biscuit mix 14 cup diced American cheese Fat for deep frying Jelly or jam Mix egg and milk, Worcestershire sauce, onion, pepper and prepared biscuit mix in bowl. Blend in cheese. Stir well. Prepare fat in skillet , drop mixture by teasponful into hot fat. Fry until golden brown; drain on paper towels. Serve with ham or jelly. Yield, about 40 small fritters. COTTAGE CHEESE TARTARE 1 (12 oz.) container cottage cheese 1/3 cup yogurt 1 tablespoon prepared mustard salt and pepper to taste 2 or 3 tomatoes cut in thin wedges 3 or 4 tablespoons chopped chives 1 large onion, chopped 4-6 oz. small cooked shrimp Paprika Caraway seeds Assorted crackers or snack breads In blender or food processor cream together the cottage cheese, yogurt and mustard until smooth. Season to taste with salt and pepper Arrange tomatoes, chives, onion and shrimp on platter with tartare. Sprinkle the tartare with paprika and caraway seeds. Serve with assorted crackers or snack bread. J / Ljy^ SAtsAj-is \ ^3*^ Q J J BRUSSELS SPROUTS WITH PARMESAN CHEESE 14 pounds Brussels sprouts 1 cup water 1 teaspoon salt '4 teaspoon pepper ••4 cup butter, melted V4 cup Parmesan cheese Clean sprouts, cover with cold water; soak for 30 minutes. In saucepan large enough to accommodate Brussels sprouts, bring l cup water to rapid boil. Add salt and sprouts; cover. Cook 10 minutes or until fork tender; drain.

Combine pepper and butter; drain. Combine pepper 1 and butter; pour over sprouts. Garnish with Parmesan cheese. Yield four servings. CHEESE BISCUITS 2 cups flour 1 tablespoon baking powder 1 teaspoon salt 1/3 shortening About V4 cup milk I* cup shredded sharp cheese Mix dry ingredients thoroughly. Mix in shortening only until mixture is crumbly. Add cheese, mix. Add most of milk; stir to mix. Add more milk as needed to make dough that „ is soft but not too sticky to knead. Knead dough gently on lightly floured surface 10-12 times. Form into a ball. Pat or roll dough to 4 to x* inch thick. Cut with floured biscuit cutter into squares with knife. Place on ungreased baking sheet 1" apart. Bake at 450 degree oven 12-15 minutes until golden brown. Florence L.D. Heal of Cape May is a former supervisor of home economics for the State of New Jersey. Guided Walks b At Park CAPE MAY POINT - A series of guided walks has been arranged by the naturalists of the Cape May Point State Park to last through June. Beactywalks are scheduled for 10 a.m. Monday, June 24, with a nature walk at 1 p.m. Beginner's Bird Walks are slated 8 a.m. Tuesday, June 25, with a 10 a.m . Edible and Herbal Plant Walk. WEDNESDAYS, June 19 and 26, Wildflower and Weed Walks are set for 1 p.m. and 10 a.m. respectively. with a Beach Walk at 1 p.m. added June 26. Herbal and Edible Plant Walks are scheduled 10 a.m. Thursday, June 20, and June 27, and there will also be an 8 a.m. Bird Walk June 27. Nature Walks will be held Fridays, 3 p.m. June 21 and 10 a.m. June 28. and there will be a Bird Walk 8 a.m. June 28. The tours, which begin at the Visitors' Center at the state park, last one to one and a half hours. They are free.