dining & entertainment —

t «*»> iHth Century I illaye Ttmiyhl! i pound— maine maryland style Lobster Dinner steamed Crabs »"» SHI,. SQ95 ,a!.l0l! SO 95 homtmtro: lan ^ br1 m> & rittkr eat! ■t i i i in imi i M mm RAW BAR SPECIAL: CLAMS A OYSTERS IS* F.A. WITH DINNER DINNER 4 10 DAILY •SUNDAY 3-9 FREE RESTAURANT PARKING 735 seashore rd. q 0__0 cold spring 884-3373

Trattoria_~«cJ on carpenter s lane >->>?' - -u,' ^ Italian Accented Cuisine ■ Fresh Pasta & Seafood j '.7 ,'j A ' M.i|or Oedit C.mls Au opted. »OPEN PORCH DINING • A rib-eye steak dinner for just $5.49 j*. 4 ^ . 1 Now that's a Bnnanrat And thai s |usl ixh' ivt the value* vchi .nil heaped tikjh with , ri>|» vegetable* Iumk>u* vow family will liiul .11 Bonanza hull, piping hot tvea, I* plu* de**eit* Theie ri*W die suzlmg steaks. deli are special hamhuigei and , -wf < wus chicken and re*t\ i hit ken meals loi the . r* ^ «P* ",<mI KkJs !ix> Ileal voul a y ' *w* m ' comes with steaming family to a ijieai dmnei " " r'' y *' ' , l'lCatt|BllMs haKcsl |x>i.iio an»l all at an affordable prue "'Y-gif* ^ Food Bar vtw' CJ,C lo Come on t'Jxfk ' XJr-\ ■ uvui^u eat from out to ST- JrJeZttSzA out FieshtastiKs" I ixxl Bai 1J*TTTTTt™^1 Bonanza OPEN ALL YEAH - at the Southern end ot the UmUUL^ oo4-U5U5 Ocean Or . next to Cult Station

Not Just Hamburgers Add Some Variety To Cookout

Hv FLORENCE I.. I). IIKAI. This is the time of year when householders' fancies '.urn more or less lightly to thoughts of charcoal, hibachis. and those other accompaniments of the good life, backyard style One more thought may be added : Why not cook something on the outside grill besides the most common such as steaks and hamburgers" Here are sum e suggestions GRILLED SALMON STEAKS 6 salmon steaks tapprox. 2';-3 pounds) cut lU" thick 2 tablespoons butter or Oleo. melted Cucumber sauce Brush both sides of the salmon with melted butter or oleo. place in single layer in oiled grill basket Grill on medium heat 5-8 minutes on each side or until fish flakes easily. Serve with cucumber sauce

(TTTMBKR SAl'CK 1 small cucumber, seeded. peeled and coarsely grated. I teaspoon salt I cup sour cream 1 tablespoon tarragon vinegar 1 teaspoon dillweed 1 teaspoon chopped chives Sprinkle cucumber with salt, let stand at room temperature for 1 hour; drain Combine the remaining ingredients, chill. Yield. l 'i<£ups sauce. Blueberries are in season Last year I had a chance to taste cold blueberry soup I love it on a hot day COLII BLl'K BERRY SOl'P 3 cups blueberries, chilled 1 cup red seedless grapes, chilled 1 cup sour cream, chilled 4 teaspoons lemon juice 4 teaspoons sugar 1 cup club soda, chilled Combine all the ingredients except club soda in an electric blender; cover; blend on high speed until smooth; add club soda and serve immediately. Serves 6 A different casserole is Swiss Corn Casserole S W I S S CORN CASSEROLE 3 cups fresh cut corn 1 tablespoon finely chopped onion teaspoon salt 1 » teaspoon pepper 1 cup freshly grated swiss cheese I tablespoon butter or oleo. melted cup evaporated milk teaspoon paprika Combine corn, onion, salt and pepper Add cup cheese; pour into a I1. --quart casserole Top with remaining ' • cup cheese and butter or oleo. Hour evaporated milk over the mixture, sprinkle with paprika Bake at 350 degrees for 25 minutes Serves 6

For a change try a variation of a prepared biscuit One I like is Poppy Seed Loaf. POPPY SEKI) LOAF . 1 cup butter or oleo. softened < teaspoon instant mine- ^ ed onion 1 1 2 teaspoon poppy seed '<b teaspoon garlic powder Two 10 oz. pkgs. refrigerated biscuits Combine butter or oleo. onion, poppy seed, and garlic powder; blend Separate dough into 20 biscuits. Spread both sides of each biscuit with the butter mixture; fold each in half Place biscuits folded side down, in 9' 2" x 5' 2" loaf pan forming 4 rows of 5 biscuits. Bake at 350 degrees for 35-49 minutes Yield, one loaf. Those of you who planted zucchini are beginning to harvest. A microwave recipe I use for zucchini is as follows. GARDEN VEGETABLE BAKE 2 cups sliced zucchini I large tomato, cut in 12 wedges 1 medium onion, thinly sliced I medium green pepper, thinly sliced 3 tablespoons grated parmesan cheese cup grated Mozzarella cheese 3 slices bacon, cooked and crumbled In t'2-quart micro-type casserole, layer half the zucchini, onion, pepper, and tomato Combine the cheeses, sprinkle half over the vegetables; repeat layers; top with bacon Cover, cook on high for 8 minutes, rotating 1 _■ turn I every 4 minutes Serves 4-6 I Florence L D Heal of ' Cape May is a former supervisor of home economics for the State of New Jersey

4 Vintage Film Festival Tuesdays 8:15 p.m. in the air-conditioned Victorian Towers 'Auditorium Ocean & Washington CAl'K MAY Tuesday. July 23 "STATE FAIR (1946) Jeanne Grain Dana Andrews Coming Attractions: Julv in 1.. He ..I N..I T.. He t ill I II, I'lmitH K..II H, tlWllsl I > I viler l<> Hire, l\iyv* Wu-t 20 \ Sl.11 Is Horn August 27 Cheaper H» Hie Ho/en Top tlal Sponsored By The Mid Atlantic Center for the Arte Proceed* go toward* I he restoration of I he tan ten PhysVch House

THE BUFFET Serve Yourself At The Chefs Bountiful Table of Hot Poods, Salad & Dessert Bars, Served From 4:30! FRUIT SALAD WITH FRESH SEASOMAL FRUITS • FISHERME N S CHOWDER • 25 DIFFEREMT SALADS & RELISHES • TENDERAGED ROAST BEEF. BAKED COUNTRY HAM. FRIED SHRIMP. FRIED CLAMS' CHICKEN WITH CHINESE VEGETABLES S CRISP NOODLES' riSH FILETS COOKED IN LEMON BUTTER & WHITE WINE- HUNTINGTON CORN PUDDING "SCALLOPED POTATOES • ITALIAN SAUSAGE • RAVIOLI > BAKED STUFFED PEP PERS. FRESHLY COOKED VEGETABLES PLUS OTHER CHEFS CREA TIONS. CHEESE CAKE WITH CHERRY OR BLUEBERRY TOPP ING" VANILLA. CHOCOLATE „& BUTTERSCOTH PUDDING PAR F AITS ■ PUMPKIN PIE • CARROT CAKE > APPLE CRISP • APPLE CHERRY S BLUEBERRY PIE ALL TOPPED WITH WHIPPED CREAM YOU SPOON YOURSELF • PLUS A COMPLIMENTARY BEVERAGE Adults. . .81 1.95 Children (under 10). . . S3. 95 Toddlers . . . $1.95 The HUNTINGTON HOUSE ytff ^ One Block Off The Beach At Grant St. 1 f , St | Cape May • 884-5868 "7^0 Now Open Daily From 4:30 ~ kjMBpjiF'C* RCA I tf ^ 1878 •ALL MAJOR CREDIT CARDS ACCEPTED*