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Summer weather lures us out of
doors for all sorts of recreation, but
it's also a perfect opportunity to cook
and eat on deck. Datio. back vard or
beach.
In fact, a Fourth of July cookout is
almost mandated.
It doesn't have to be hamburgers
or steak, either, and not even roasted
chicken. Be a little adventurous this
year and tr\ a seafood cookout. This
best of food is even better grilled over
charcoal.
With other meats becoming increasingly
expensive and
cholesterol-laden, consider the
healthful and delicious gifts of the
sea. Here, compliments of the North
Carolina State University seafood
laboratory, are some tempting
recipes to motivate you to get out the
grill:
rharonal RrnflnH Chrlmn
hC olive oil
2 garlic cloves,minced
>zC salad oil
4C finely chopped green onions
*2t salt
*mC snipped parsley
m lbs. large raw shrimp, peeled
and deveined
liC lemon juice
Combine oil, lemon juice, onion,
garlic, salt and parsley. Marinate
shrimp in mixture in refrigerator for
one hour. Place drained shrimp in
will-oiled hinged grill and cook over
medium hot coals for about 6-8
minutes on each side. Serves 8-10.
Flounder With Crab Stuffing
6 pan-dressed flounder
3C lemon juice
crab stuffing
2t salt
34C butter, melted
paprika
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To make pocket for stuffing, lay
fish on cutting board, light side down.
Cut down center of fish along
backbone from tail to about one inch
from head end. Turn knife flat and
cut along both sides of backbone to
tail, allowing knife to run over the rib
bones.
Stuff fish loosely. Combine butter,
lemon juice and salt. Cut six pieces of
heavy-duty aluminum foil, 18 inches
square, and grease each lightly.
Place 2T sauce on foil. Place fish ir
sauce. Top each fish with IT sauce
and sprinkle with paprika. Bring foil
up over fish and close all eages with
tight double folds. Place packages on
grill about six inches from moderately
hot coals. Cook 25-30 minutes or until
fish flakes easily with fork. Serves
six.
Tangy Fillets
2 lbs. fish fillets
HC cup catsup
3iC melted fat or oil
3T lemon juice
2T vinegar
1 tsp. salt
i isp. worcesiersmre sauce
H tsp. dry mustard
3/< tsp. grated onion
1 clove garlic, finely chopped
Hot sauce as desired
Cut fillets into serving size portions
and place in shallow baking dish.
Combine remaining ingredients.
Pour over fish and let stand for 30
minutes, turning once. Remove fish,
reserving sauce for basting. Place
fish in well-greased, hinged wire
grills. Cook about 4 inches from
moderate heat for about 8 minutes.
Baste with sauce. Turn and cook 7-10
minutes longer or until fish flakes
easily with fork. Serves 4-8.
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Ferry Ride R
BY MARJORIE MEGIVERN
A perfect outing for a summer day
is a cooling trip along the Cape Fear
River between Southport and Fort
Fisher on one of two ferry boats.
A half-hoar aboard the "Sandy
Graham" or the "Sea Level" will
give you a panorama of the riverfront,
the chance to feed a flock of aggressive
gulls, and a sense of somc
200 years of county history shaped by
the confluence of the Cape Fear
River and the Atlantic Ocean.
You'll see relics of the Colonial and
Civil War eras stand adjacent to the
smokestacks and loading docks of
modern industry.
Leaving the Southport side, the
first attractions will be the
smokestacks of the Pfizer Chemical
Corp., a busy pharmaceutical plant
on the right.
Then, in a curve between the ferry
landing and Pfizer's docks there appears
the old Price's Creek
'Lighthouse, its circular brick tower
one of the oldest range lights still
standing in the Cape Fear reeion. It
was built about 1849 as a range light
for vessels navigating New Inlet.
As the ferry moves across the
channel, look back and see two more
lighthouses: the modern highbeamed
Oak Island lighthouse on
Caswell Beach and "Old Baldy," an
octagonal 90-foot tall brick lighthouse
si
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Refreshes A S
on Bald Head Island, one of three
lighthouses built there over many
years, now undergoing renovation.
The orofile of Fort Caswell aDDears
to the right of Oak Island. One of the
sturdiest of the southern forts, it was
abandoned by a fleeing Confederate
garrison in the final days of the Civil
War. The site has been owned by the
North Carolina Baptist Convention
since 1949 and is used as a religious
conference center.
You must look carefully to see the
final remains of the Cape Fear
Quarantine Station built by the
Marine Hospital Service in the 1890s.
It stands about one and one-eighth
miles northeast of Southport in the
river, a place where crew clothing
was once disinfected, the sick cared
for and suspicious cases detained.
The station stood on a pier 600 feet
long, with gangways, docks and
ballast cribs. All that remains intact
are the foundations of several water
tanks.
Throughout the crossing, you can
see the nesting sites of the brown
pelican, as well as nests for other
shore birds such as the least tern.
Small fishing boats usually mark
the location of intake canal screens
leading to the Carolina Power &
Light nuclear plant along the river.
As the ferry nears the Fort Fisher
moorings you can see the tall yellow
cranes of loading facilities at the
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ummer Day j
Military Ocean Terminal at Sunny ]
Point, the largest distribution noint ffli
for military hardware in the free I
world.
leaving the ferry at Fort Fisher, I
Dr at Southport, if you choose a trip in 1
the other direction, you can look for- 1
ward to additional historic and 9
recreational pleasures in these two !
locations.
You will also have been refreshed 9
by a half-hour on the river, for a fare ]
of $3 per car, $6 for a vehicle over 20 I
feet in length, $1 for bicycles or 50 I
cents for a pedestrian.
During the summer season, tour I
guides are available to describe sites I
along the route and to answer ques- I
tions.
The summer schedule that follows
is in effect until September 15.
SUMMER SCHEDULE
Leaves Southport Leaves Ft. Fisher
8:00 AM 8:50 AM
8:50 AM 9:40 AM
9:40 AM 10:30 AM
1U:3U AM 11:20 AM
11:20 AM 12:10 PM
12:10 PM 1:00 PM
1:00 PM 1:50 PM
1:50 PM 2:40 PM
2:40 PM 3:30 PM
3:30 PM 4:20 PM
4:20 PM 5:10 PM
5:10 PM 6:00 PM
6:00 PM 6:50 PM
I Experience
None.
y. Myrtle Beach, SC 29577
Sat. 10 am to 9:30 prn,
pm to 6 pm