_dining & entertainment

I Princeton Grill I I 2 1 st St. and the Circle, | Avalon • 967-3457 J PACKAGE STORE Beer • Wines • Liquors • Snacks ■ Open 7 Days - 7 Nights I Super Sandwiches ft Draft Beer Daily I Satellite Dish TV All Sporting Events D.J. BULGE L I" x Tues.-Sun. From 9:30 p.m. Jam Session and D.J. Sat. & Sun. Draft Beer From 4 p.m. I Molson Monday with Ocean ft D.J. Mr.MnA v S I Btl. 9 P.M. • Hot and Cold Buffet I Guitarist John Langston $3.00 6-9 p.m. NIGHT TUESDAY ^ acos ^ miI-UX Dra,t Beer & Pitchers ■ NIGHT From 9 p.m. ■ ■ "Ladies Night" Most Drinks $1.00 For Ladies WEDNESDAY I Selectrocution Coming June 1 8th NIGHT (Computerized Game For Singles) THURSDAY I Dr,aft^ee'& p'tc.h^ ' P"1Comedy By Big Daddy Graham NIGHT Starting June 19th PHIL'S PRINCETON H Every Friday and Saturday 9 p.m. GUITARIST ROB LOWRY ALSO D.J. GORDON ■ Sun. Night (In The Grill) Guitarist Rob Lowry.

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Nutritious, Few Calories ■ Dressing Up the Lowly Spud

I By FLORENCE D. HEAL Trying to think of new I ways to serve an old I favorite — the potato? The I spud provides extra nutri- ■ tion for a small amount of I calories. The potato is an ■ excellent source of Vitamin I C and furnishes several B ■ vitamins including ■ thiamine, niacin, and B( 6), ■ such trace minerals as cop- ■ per, magnesium, and small I amounts of iron and ■ vegetable proteins. The following recipes I I tried from the All I American Cookbook and ■ found them delicious. RAISED POTATO DOUGHNUTS V/2 cup riced potatoes at ■ room temp. Reserve 1% ■ cups potato water 5-6 cups all-purpose flour I (divided) ^ cups vegetable I shortening Vz cup sugar 2 packages (V4 oz each) ■ active dry yeast 1 teaspoon salt teaspoon cinnamon V4 teaspoons nutmeg 2 eggs Oil for deep fat frying Creamy frosting Heat reserved potato ■ water in small saucepan to I 120 degrees F. Combine 1 ■ cup flour, potatoes, warm I potato water, shortening, I yeast, salt, cinnamon, and I nutmeg in a large bowl. I Beat with electric mixer on I high for 2 minutes. Add 1 ■ cup flour and eggs. Beat on I high for 2 minutes. Stir in I enough of the remaining I flour to make a stiff dough Turn on lightly floured ■ surface. Knead 8 to 10 ■ minutes, or until smooth I and elastic. Place dough in I lightly greased bowl and I turn to coat entire surface. Cover and let rise in I warm place, free from ■ draft, until almost double I in bulk, about 1 hour. Turn dough out onto a ■ lightly floured surface: roll I out to ^ inch thickness. ■ Use a floured 2'/2-inch. I doughnut cutter and cut ■ doughnuts. Place

i.,, _ i 1 i | doughnuts on lightly floured baking sheets. Cover with oiled waxed paper. Let rise in warm place, free from draft, 20 minutes. Heat 4 inches of oil in a large saucepan to 375 degrees F. Drop 3-4 doughnuts into the oil. Fry 2-3 minutes on each side, or until golden brown. Lift out with slotted spoon; drain on paper towels. Repeat for remaining doughnuts. Frost with creamy frosting. Makes 3 dozen. CREAMY FROSTING 2 cups Confectioner's sugar ■A cup butter or margarine 4-6 tablespoons hot water, divided. Combine sugar, butter, vanilla, and 3 tablespoons water in small bowl. Beat with electric mixer, adding 1 tablespoon water at a time until spreading consistency. Spread on warm doughnuts. SPINACH PASTA 3 cups all-purpose flour 1 cup mashed potatoes, room temperature 1 package (10 oz) frozen chopped spinach, cooked and drained 1 egg 3 teaspoons oil '•z teaspoon salt Combine flour, potatoes, spinach, egg, oil and salt in a large bowl. Mix well. Add enough water (about 1 to 2 tablespoons) to make a firm dough. Divide dough into 2 portions. Roll out, 1 portion at a time, on lightly floured surface, until very thin. Cut with a sharp knife into 1/8" strips. Spread on lightly floured sheet; let dry, about 2 hours. Cook immediately or store in airtight container. ^ To cook pasta, bring 4"6 I quarts water to boil in 6-8 I quart saucepan. Add 1 teasI poon salt and 1 teaspoon I oil. Shake excess flour I from pasta. Drop pasta in Jj boiling water. Cook 3 to 5 9 minutes, stirring constantI ly until firm and tender. I Drain; rinse in hot water. 1 Return to saucepan, toss I with 2 tablespoons butter. I Serve immediately. POTATO DROP BISCUITS ■ l cup riced potatoes ** cup all-purpose flour 6 tablespoons of milk 1 teaspoon baking I powder 1 tablespoon softened I butter l teaspoon salt Preheat oven to 400 I degrees F. Grease baking I sheet; Set aside. Combine

potatoes, flour, milk baking power, butter and salt in medium bowl; blend thoroughly with fork. Divide and spoon mixture onto prepared baking sheet in 12 equal portions. Bake 15 to 20 minutes, or until bottom of biscuits are brown and tops are beginning to brown. Note: A great way to use up leftover potatoes. DUTCH POTATO MEAT ROLL %» cup fresh bread crumbs 4 cup milk 3 tablespoons dry bread crumbs 2 cups dry hot mashed potatoes 2 < tablespoons chopped parsley 1 pound super lean hamburger meat 3 tablespoons butter 1 cup chopped onion 1 clove garlic, mashed 1 teaspoon salt 1 cup mayonnaise Soak 3/4 cup fresh bread crumbs in the milk for 10 minutes. Mix and keep warm; 3 tablespoons dry bread crumbs, 2 cups hot potatoes (mashed) and chopped parsley. Preheat oven to 375 degrees. Heat butter in skillet. Cook onion and garlic 10 minutes or until soft. Mix in beef, soaked bread crumbs, salt, pepper and mayonnaise. Add onion mixture. Combine well. Take a strip of waxed paper and spread with dry bread crumbs. Spread beef mixture over crumbs about 4 inch thick. Cover with hot potato mixture. Roll up like a jelly roll. Pour a little melted butter on top and bake for 50 minutes. Baste occasionally throughout baking time. Serves 6. Florence L.D. Heal of Cape May. is a former supervisor of homes economics of the state of New Jersey. Beach Drive Art Exhibit NORTH WILDWOOD - The 21st annual art exhibition will be held on Beach Drive Saturday. July 26. Entries will be accepted in three divisions, professional. amateur, and children's. Advance registratioan can be made by sending $10 for each entry in the professional or amateur division to: Beach Drive Art Exhibit, City Hall, 10th and Atlantic Avenues. North Wildwood, N.J. 08260. There is no fee for children's entries. For information, call 522-2030.

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