Reve,ate 2aeen a % HOLID &Y Traditions & Delicious And Festive Traditional Fare (NAPSA)—One tasty way to honor the nation’s Founding Fathers is to sample a dish that might have appeared on their menus and is still prepared in someof the nation’s oldest inns. Backin Colonial times, hungry settlers headed to the taverns and inns that dotted the Colonies. Some of those same establishments still serve up delicious traditional fare. In Pennsylvania’s oldest continuously operating country inn, the William Penn Inn, the Penn family zucchini bread is still baked daily. General Lafayette Inn & Brewery was part of the Barren Hill encampmentin 1778. It serves Colonial-inspired dishes like meat loaf and crab cakes. Historic General Warren Inne, once a Tory stronghold, was renamed in honor of an American hero who died during the Battle of Bunker Hill. The inn now serves a variety of Continental cuisine. Legend has it that Colonial troops quenched their thirst from a water pump at The Old Guard House Inn. The inn offers this mouthwatering, easy recipe, ideal for holiday entertaining. LOBSTER GUARD HOUSE serves 1 2 4-oz. cold-water lobster tails 1 oz. flour 1 egg 2 oz. butter Salt and pepper Remove lobster meat from the shell. Slice tails down the middle. Roll in flour. Dip tails ase3 Celebrate the season with a delicious lobster dish prepared in the traditional style of Colonial cuisine. in egg wash. Melt butter in saut pan. Place lobster in hot saut pan, saut for 2 minutes per side. Serve with your favorite vegetables: asparagus, corn,etc. LOBSTER SANDWICH Soft roll, toasted 1 cold-water lobster tail 1 oz. butter Salt and pepper CoLp LOBSTER SAUCE 3 parts mayonnaise 1 part ketchup Salt and pepper Grand Marnierto taste Prepare lobster tail the same way as Lobster Guard House. Brush both halves of the roll with lobster sauce. Place lobsterin roll. For more information on visiting Valley Forge, you can go to www.valleyforge.org.
