dining & entertainment

Colorful, Abundant Treat „ Adding Zest to Zucchini

By FLORENCE L.D. HEAL Someone, the other day, asked me how I decided on which food to write about each week. My answer was whatever is in the garden. This week zucchini is in abundance in the garden. It does not seem to matter how few zucchini seeds we plant, the harvest is very good. A side dish that takes about 15 minutes to make and is quite colorful is ZUCCHINI-TOMATO SALAD 3 small zucchini Olive oil 2 very ripe tomatoes. Salt and pepper to taste, 1 spring fresh thyme or teas-

poon dried Chopped parsley or chives for garnish Dressing: 4 parts olive oil, l part vinegar or lemon juice Wash zucchini and dry well. Trim ends. Cut zuc- < chini on the bias into slices 1/3 inch thick. Heat enough olive oil in the pan to coat < nicely. Fry the slices until richly brown on both sides. Drain on paper towels. - Slice the tomatoes and ' mix the zucchini in a shallow bowl or platter; sprinkle with salt and pepper and thyme. Prepare { the dressing and pour over the tomatoes and zucchini. Garnish with chopped ( parsley or chives. Serves 4-6 I ZUCCHINI CREOLE 8 medium zucchini, cut 4" pieces 1 large onion, sliced 1 large green pepper, sliced 4 pound fresh mushrooms 1 clove garlic, crushed 4 teaspoon Worchestshire sauce 4 teaspoons butter or oleo 1 (lib) can tomatoes drained 4 teaspoon sugar 1 teaspoon salt V« teaspoon pepper Pinch sweet basil Combine in bowl then pour onto 12 x 18 inch piece , of heavy duty foil. Close foil ' with dnigstore wrap, turn ing ends up. Cook over low/, setting on grill 30 minutes Makes 8 to 10 servings Note: you can do this in your oven at 325° ZUCCHINI-CRESENT PIE 4 cups thinly sliced zucchini Mi cup oleo '■2 teaspoon pepper V« teaspoon garlic salt 2 beaten eggs 8 oz. s>iredded Muenster Dijon mustard l cup chopped onion 4 teaspoon salt '■« teaspoon basil Theatre Trip NORTH WILD WOOD - A bus trip to the Three Little Bakers' dinner theatre in Wilmington. Del., for a performance to benefit the ha ni capped be held Tuesday. Sept. 9. For information, call 729-7215 or 7294)495

4 teaspoon oregano .4 cup chopped fresh parsley 1 can crescent rolls Spread rolls flat in 12" x 8" casserole and spread with mustard. Cook zucchini and onions 10 minutes, stir in herbs, eggs and cheese. Pour in casserole. Bake 20 minutes 350°. Serves 6-8 ZUCCHINI-CORN CASSEROLE 5 or 6 medium zucchini 1 cup creamed corn 1/3 cup fine bread crumbs v4 teaspoon salt 4 cup grated sharp Cheddar cheese

2 T. cream or milk 2 medium tomatoes, chopped 1 T. minced onion 1 T. minced parsley 1/8 teaspoon pepper legg Dice zucchini and cook until tender. Mash. Combine corn, crumbs, cheese, salt, egg and cream. Mix well. Pour in casserole, spread tomatoes on top. Combine onions and parsley and spread on tomatoes. Bake 375° for 20 minutes. Serves 6. Florence L.D. Heal of Cape May is a former supervisor of home economics for the state.

II

as1 Sun. I p.m.-lO Raw Bar • Fresh Seafood Daily Chefs Specials Fine Wine & Spirits • 886-5153 • Delaware Pkwy. & Beach ^ Major Credit Cards Accepted

TAVERN SANDWICHES LUNCH 11-3 » EVENING 6-10 Fine Selection Of Package Goods Wines, Liquors, Beers 7 S. Main St., Cape May Court House 465-7487

One of Wildwood's Top Family Restaurants!! I

PORTHOLE LOUNGE / "Nancy Dennis" x::jv Keyboards & Brass ( NIGHTLY (Except Tues.) ] 9 p.m. to 2 a.m. Late Dinners

Lounges. /t Gift Shops. Snack Room^ X*ISH A RY Take Out Store \xTCSfckirarjt 5 OPEN DAILY 1 1 AM to 10 Rio Grande Ave coo .... -WildwoodMAJOR CREDIT CARDS HONORED

DOCKS1DE BAR TAMA LEAO" Hawaiian Revue

HULA GIRLS

FULL SHOW DAILY Is Except Monday 12:30 to 5 p.m.

sland Husic

DISCOVER URIE'S REEF & BEEF Wj AND TRY OUR HAPPY HOUR ||| DAILY FROM 4 to 6 PM with FREE HORS D'OEUVRES || \ IH PEGLEG LOUNGE . ■ M "THE GREAT LORENZO" m -OPEN DAILY- Kftftf jtL D.j, 4 PM To 10 PM L " i Vl Entertainer MA/OR CREDIT A ^ ■fchWgg CARDS HONORED W RESTAURANT Rio Grande Avenue near the Bridge ; •