^ BEACH COUNTRY
LANDSCAPING
Lawn and Condo Maintenance
Planting and Design ? Top Soil ? Marl
Lot Clearing ? Sodding
BioGuard Chemicals & Pool Maintenance
Hwy. 179 Cornerstone Plaza, Ocean Isle
Office 579-5290, Home 754-5085, Joe Cox/Owner
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RESORT INTERIORS
Wicker
Imports
And The Finest
('"V ? ?-? 1 ? f t r Cumifnfo
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And Accessories Will
Fill Your Home or
Cottage With Style.
n nnw Vic if- Our Ri'ntififul \Js>7 11 S tnrr
Hwy. 133 E. Long Beach Rd., Southport
475-6444 ? Open Mon-Sat. 10-5:30
?JLEven Our Competition
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CENTURY 21* Coldwell Banker RE/MAX ERA Prudential Better Homes
and Gardens
22 % 4 % 2% 2% 1% 1%
Before you pick a real estate agent to sell your home, take a
look at who other homeowners picked as Number One.
In a 1991 independent survey,' homeowners nationwide
were asked, "Now, thinking about real estate sales
organizations, which one would you say can do the most to
help someone like you sell a home?" The CENTURY 21?
system came in heads and shoulders above the competition. In
fact, it was preferred nearly 6 to 1 over the next closest real
estate sales organization.
JUST TELL US WHAT YOU WANT.
IT'S AS GOOD AS DONE.?
NUMBER ONE SERVICES:
? Home & Lots ? Property Management
?Commercial 'Annual & Seasonal Rentals
CAROLINA SHORES
REALTY, INC.
10187 Beach Dr. S.W.
Calabash. NC 28467
(919)579-3685
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Soups And Stews Take Away Evening Chills
Most of us associate steam
ing bowls of soup with
wintry days, but they also
help chase away the chill of early
spring evenings along the coast.
Seafood soups and stews offer a
variety of delicious meals. Simple or
elegant, they provide pleasant, satis
fying eating for the family or for
gatherings of friends.
Most can be served with a good,
crusty bread or combread and a bev
erage, or perhaps a salad.
Joyce Taylor, editor of Mariner's
Menu for the University of North
Carolina Sea Grant College Pro
gram, says we usually think of sea
food as healthful, and in soups, all
nutrients arc reserved in the liquid.
Seafood stews and soups can be
especially attractive, sometimes call
ing for clams in the shell, crabs, or
shrimp with their tails still on.
Taylor recommends use of lean,
white hrm fish. Delicate, fatter fish
will break apart. Grouper and catfish
arc ideal, while medium firm fish
such as black sea bass, snapper,
flounder or spotted sea trout arc
equally good. Substitute freely. Shop
for whatever fish is in season, rather
than a particular species.
In all cases, handle carefully and
avoid overcooking. It causes dryness
and toughness.
We've offered a mix of soups and
stews that reflect the "mix" of our
coastal area ? standards from along
the Carolina coast and an import or
two.
Bacon is important in making
Pine Bark Slew, a dish which dates
back at least to Revolutionary War
times. Cooks arc said to have used
the small tender roots of the pine
tree for flavoring.
Garlic, olive oil, freshly ground
black pepper and a dry white wine
arc key in a hearty Italian Fish Stew
featuring fish and cherrystone clams.
And Down East Clam Chowder
follows a recipe common along the
Outer Banks, yielding pure clam fla
vor ? and made without milk or
cream.
All three can be made ahead and
reheated at the end of busy day.
You may want to try a recipe first
as given, then modify it to your own
taste next time. Use your favorite
seasonings.
The classic soups and stews fea
tured below rated a 4.5 or better on a
5.0 scale in taste-testing by the UNC
Sea Grant Seafood Lab. Enjoy these
aiiu to slaii yuui own suuNCiipiiou io
the excellent bimonthly Mariner's
Menu, contact the UNC Sea Grant
College Program, Box 8605, N.C.
It Can't Get Any Better...
Affordable Living
From $59,900.?
T " /" i A V F L I a
DID YOU KNOW?
?Charles Vereen has been a quality, custom home
builder since 1964.
?Charles Vereen has been involved in over 100 projects
(over $84 million total) and has built hundreds of custom
home along the coastal area.
?Charles Vereen has an on-staff architect with CAD
computer design services.
?Charles Vereen Homes has copyrighted house plans
available for your review.
?Charles Vereen has 5.5% ARM financing.
?Charles Vereen ?s the immediate past president of the
North Myrtle Beach Chapter of the Horry/Georgetown
Home Builders Association.
CHARLES VEREEN
HOMES, INC.
10187 Beach Dr., S.W. ?Calabash, NC 28467
(919)579-7363 ? FAX: (919)579-7497
QUALITY CUSTOM-BUILT HOMES
Slate University, Raleigh, NC
27695.
Pine Bark Stew
VA lbs. skinless trout (or other)
fillets
6 strips of bacon (Don't omit!)
1 C. chopped onion
VA C. diced potatoes
1 qt. boiling water
2 t. salt
A t. thyme leaves
A t. marjoram leaves
2-inch piece dried red pepper
1 can tomatoes, drained and
coarsely chopped
In a large saucepan or skillet, fry
bacon over low heat until lightly
browned. Remove bacon, reserve
and crumble. Drain off all but 3 ta
blespoons bacon fat. Stir in onions
and saute lightly. Add potatoes, wa
ter, salt, thyme, marjoram and pep
per. Simmer until potatoes are partly
done, about 10 minutes. Add fillets
ana simmer iO minutes. Add toma
toes and cook for 5 to 10 minutes
more, until fish flakes easily and
potatoes are tender. Remove pepper
pod. Place soup in bowls and sprin
kle with crumbled bacon. Serves 6
io 8.
Italian Fish Stew
1 lb. each of two species of firm
fish, skinless and cut into 2-inch
pieces
5 dozen cherrystone clams, in
shells
A C. olive oil
1 C. thinly sliced onions
A i. pressed garlic
y* C. sliced celery
A C. diced carrot
2 T. coarsely choppcd fresh pars
Icy
1 8-ouncc can tomato sauce
A t. sugar
V* t. salt
'A t. basil leaves
A C. dry white wine
Heat olive oil in large skillet over
medium heat. Add onion, garlic, cel
ery, carrot and parsley and saute
lightly. Add tomato sauce, sugar,
salt, pepper and basil.
Place fish on top of vegetables.
Lightly season fish with salt and
pepper; cover pan and simmer tor 5
minutes. Add clams, hinge side
down. Cover and simmer 10 min
utes. Pour wine over fish and blend
with sauce. Turn heat up and cook,
basting occasionally, until fish is
done, about 5 to 10 minutes. Serves
8.
Down East
Clam Chowder
1 qt. coarsely chopped clams
% lb. salt pork, sliced
1 quart water
A C. chopped onion
1 t. salt
Ya t. freshly ground black pepper
4 C. diced potatoes
1 C. mashed potatoes for thicken
ing (optional)
In large saucepan, fry pork over
medium heat until crisp. Remove
pork and discard. Add clams, water,
onion, salt and pepper. Bring to boil.
Reduce heat and cook slowly until
clams are tender, about 1 A hours.
Add potatoes and onion, and cook
until potatoes arc done, about 20
minutes. Add mashed potatoes, if
you like, and simmer until thick
ened, about 5 minutes. Serves 8 to
10.