a ESS a Page 12 June 1983 Cassiar Courier thoughts on food This being the time of year to be outside, enjoying what it has to offer, I thought our sub- ject would be outdoor cooking. If you hunt or fish this is especially nice because is allows you a chance to enjoy your catch in a very relaxed way. For those of us who don’t do much of either, there is still a lot of pleasure in choosing your meal and preparing it yourself, There are several different methods of fire you may choose from. Whether you decide to stay home or you are making a weekend camp at the lake, some of these choices are excellent: pit fire and coals (by themselves or with a grill); charcoal fire (backyard barbeque or Hibachi); or a bottled gas grill (may or may not be port- able). Your choice will depend on the type of cooking you prefer, and which holds the most advantages that suits you. , With any form of fire you must always exercise extreme caution due to fire hazards, and an open fire should never be left unattended. The fire, the pit and the surrounding area should be doused with water until cool. Something else to watch for would be overhanging branches which may be ignited by. heat or by flying sparks. This is also true of the root systems of the surrounding trees. To prevent a fire from starting in this manner, line your fire pit with rocks (not shale or sand- stone as they can explode when exposed to heat). This last measure will also help your fire to retain and give off a good solid temperature. The charcoal fire is generally the most common choice, due mainly because it can be easily moved and the fuel, when ignited, starts quickly and gives a relatively good heat. For the backyard enthusiast, the gas fired grill is the ideal choice. It allows you the pleasure of cooking outdoors, but, will offer a lot of the conveniences we are accustomed to. The cooking time of your different ingredients is very important. Many recipes and books will Niorthwestel provide you with different answers, but because there are so many variables involved in the cooking time, your own experience is the best guide. Some of these variables are: density; size; whether oil or marinade is used; if the meat contains a bone or if skewered (this will reduce time by conducting heat). Your intu- ition will be your best guide. Probably your most common sight at a bar- beque is a grilled steak, done to your liking, baked potato served with buttered corn, accom- panied with various toss salads and potato salads. This makes for an excellent. meal and. very much to my own liking. Following, is a recipe for an excellent barbeque sauce: BARBEQUE SAUCE Yield: 2 Cups Saute until brown: % cup chopped onion 1 tbisp. oil or butter Add: 4% cup water 2 tbisp. vinegar 1 thlsp. Worcestershire sauce 2 thlsp. brown sugar % cup lemon juice I cup chili sauce 4 tsp. salt % tsp. paprika % tsp. pepper 1 tsp. mustard, chili, or curry powder It is important to remember not to baste the meat to be barbequed until the last 15-20 minutes. as prolonged cooking will cause the spices in the sauce to become bitter. This is a basic sauce for which their are many variations, each to ones own taste. we Something a bit different and also very nice is a kebab. A kebab consists of cubed meat (beef, pork, lamb, seafood) which has been marinated in the refrigerator for 2-3 hours, vegetables (tomatoes, green peppers, onion, etc.) and some- Fraud Call Losses Provoke New Policy on weight; by Derek Walker times bay leaf. These ingredients are alternated on a Skewer then broiled over a medium fire, usually 15-20 minutes, until done. It is necessary to baste the kebab with oil while it is cooking, and also to turn it frequently. Here is a basic recipe for. a common marinade which will give you good results. Any additional spices or ingredients you may wish to add, you may do so to your own taste, realizing that the acid will act on the meat as it will on the spices. If your spices are fresh, the flavor will be quite strong also. FISH OR LAMB MARINADE Marinade for I pound of meat Combine- 42 tsp. tumeric 4% tsp. powdered ginger 4% tsp. grated lemon rind 1 small clove garlic, pressed 2-3 thisp. lemon juice There are many different things which may be done with basic ingredients which will make them appear to be a little more appealing, such as, preparing peeled potatoes, sliced raw, along with slices of onion and perhaps bacon. Season, add butter, wrap in foil and place in the coals to cook. For dessert, apples may be skewered on a Stick (which has the pointed end placed in the coals until black, then plunged into cold water) and cooked over the fire until soft. Moisten the apple with water, then roll it in brown sugar. The apple on the stick is then put back over the fire until the sugar melts. This will make a lovely end to a good meal. So many other things come to mind, but this is all that I have for this article. I hope all of you who are reading this will have a very enjoyable summer and that you enjoy your outings as much ox Third Number Billing Following the adoption of a recently introduced Canada-wide telephone com- pany policy. NorthwesTel operators have bequn the practice of verifying third- number billed calls placed from pay phones. For NorthwesTel’s customers, the new policy means that all third-number billed calls from coin phones will be pro- cessed only after the operator has con- tacted the billed party to ensure that the charge is acceptable. If there is no answer at the billed party's number, or if the charge is rejected, the call will not be pro- cessed. The caller may then complete the call by choosing to pay by coin, by re- versing the charges, or by using a Long Distance Card. ___ The new policy was initiated in an ef- fort to reduce heavy revenue lossés result- ing from fraudulent third number usage, a problem which many North American telephone companies are experiencing. Alberta Government Telephones (AGT) estimates that in 1982 the losses from fraudulent third-number billed calls from pay phones approached nearly one mil- lion dollars. And at BC Tel, the losses on such calls represented 13% of the total $3 million in lost revenues the company experienced through fraud last year. No figures are as yet available to indi- cate the total fraud losses NorthwesTel in- vestigated in 1982, but Ed Bartkiewicz, Supervisor Billing and Interchange, says that “the amount is very high” and that third-number billings represent a very large percentage of all losses through fraud. The latest available figures show that in 1980, the company investigated approximately $22,000 in fraudulent calls. According to Jan Wojciechowski, Supervisor Accounts Receivable at the time, that figure “by no means represents all fraud calling losses for the year. In fact, it's only the tip of the iceberg”. A large number of fraudulent billings are never fully investigated, because researching each case is a very time-con- suming process. The company does con- centrate, however, on pursuing those cases that offer the greatest possibility for recovery of losses. Company policy is to use every legitimate means to combat fraudulent use of its telecommunications systems, including turning cases over to the RCMP. _ Section 287(1) of the Canada Criminal Code allows for prosecution for theft of telecommunications services, an offence punishable by two years’ impris- onment for each charge, or up to a maximum of ten years in total for com- bined charges. ray LOOK WHAT’S NEW WITH ae a ml a tS ER ER THE TELEPHONE DIRECTORIES Fe TE EN OO ee a Se Northern Lights College SEPTEMBER 1983 COLLEGE PROGRAMS Contact a college counsellor and pian your studies for September 1983 cE Panay. P mal Py a is a wl ry al a 4 ” Tt be ta ” ae eal al hr uy FIRST YEAR OF UNIVERSITY STUDY: COMMUNITY MUSIC CERTIFICATE (ONE PROFESSIONAL DEVELOPMENT PRO— You can complete your first year of study on either the Daw- YEAR): GRAM: son Creek or Fort St. John campus and with appropriate grades, transfer to a University. Some two year programs of Upon successful completion of course work and through This teacher training program prepares you for elementary study can also be completed. A College Preparation Broararn community participation, you can learn how to produce and or secondary school level teaching in cooperation with is available to those students wishing to prepare for univer- co-ordinate’ theatrical music productions in the community, Simon Fraser University. (Dawson Creek and Fort St. John sity level study on the Dawson Creek campus. including fund-raising, lighting, using community resources, Campuses) ; budget preparation, promotion through the media, advertisé- i a ment and other methods, participation in ensembles and EARLY CHILDHOOD EDUCATION CER— ASSOCIATE OF ARTS DIPLOMA: choirs and the conservatory approach to music education. TIFIGATE: 5 The two year program leads to an Associate of Arts Diploma, ‘ You can work towards this 2 year college diploma studying Fine Arts (Music) (Dawson Creek Campus) The college certificate in Early Childhood Education is A the university course level. Both General studies and Fine a one year program. * 3 . hp v7 +p tts op’ is are available (Dawson Creek and Fort St. John BUSINESS CAREERS/OFFICE ADMINI— : campuses STRATION CERTIFICATE: All courses meet the standards prescribed by the Community mae tu =e Care Licensing Board. Those wishing to obtain a Provincial ~~ VISUAL ARTS ONE YEAR CERTIFICATE: Child Care Licensing Board permit must fulfill the Board’s 2 Ae f Training is provided in skills and procedures needed for em- work experience requirement in addition to obtaining a Courses in Painting, pottery, drawing, design and art history ployment in business offices. Both beginner and advanced College certificate. f : are offered on both the Fort St. John and Dawson Creek level is offered in typing and bookkeeping. Training is offered h ‘i campuses, leading to this certificate. Both beginners and ad- in current technologies i.e. word processing and business This program alternates each year between the Dawson vanced students are welcome in the program. Credit students computers. Full programs are offered on the Dawson Creek Creek and Fort St. John campus. It will be conducted on may transfer to other colleges, universities or institutes by and Fort St. John campus . Part-time programs in Chetwynd the Fort St. John campus beginning in September 1983. portfolio. Students are able to participate in field trips and and Fort Nelson. exhibitions. The two year program leads to the Associate of ADULT BASIC EDUCATION: Arts Diploma, Fine Arts (Visual Arts). . COMMUNITY THEATRE CERTIFICATE These programs provide literacy training to adults from ONE YEAR EVENING CERTIFICATE (ONE YEAR): O to grade XII level, and are responsible for raising the 2 , level of functional literacy and social responsiveness among PROGRAM IN MANAGEMEN T: adult learners in the region. Upon successful completion, students may obtain credits, Students participate in community theatre productions. itis A specific exemptions or transfers in relation to other Courses include training in acting, set design and lighting, Preparatory adult continuing education work is carried on business, professional or university programs such as Ac- movement for the stage and stage craft leading to full in many separate programs and services in Northern Lights counting Associations (CGP, RIA, APA or CA), Bankers In- production. Students participate in ‘Stage North pro- College region. (All Campuses) stitute (ICB Fellows) and Public Administration. Full pro- ductions throughout the college region. The two year me grams on both Dawson Creek and Fort St. John campus. Part program leads to the Association of Arts Diploma, Fine Vocational courses are available for Agriculture, Cook time programs in Chetweynd. Arts (Theatre) (Fort St. John Campus). Training, Camp Cooking, and Welding. VOCATIONAL PROGRAMS: | OCCUPATIONAL FAMILIES , SPECIALTIES SEVP GSQVeADIoo— Ne PERRO ROA PAS ERE BRS 2 S) l AUTOBSOOY REPAIR l MECHANICS aren | = INBOARD/OUTBOARD MOTOR | HEAVY DUTY MECHANIC COMMON CORE | ——— METAL STEEL FABRICATION Basic skills | FABRICATION BOILER MAKER in La Aa lle | Serpe ye ang language a ae 5 CARPENTRY improved. | CARPENTRY a Aptitudes Lie adel determined. | ELECTRICAL Se CTRICROS Les Se ee ee ij a PLUMBING | PIPING t SPRINKLER SYSTEMS | : t STEAM FITTING I MILLWARIGHT | MILLWRIGHT/MACHINIST : ! MACHINIST GOSS SOS es | nee, TBAC TRAINING ACCESS Training Access, or TRAC as itis called, is anew and innovative approacn to technological and vocational training. It is designed in modular form to provide ambitious men and women with a clearly-defined career path, while providing. flexibility in career choice. Itis recognized that students may set their sights on one particular occupation, but after spending time in-training decide the career is not what they had thought it would be. Some drop out at that point having wasted considerable time and money The man or woman who can demonstrate competence in some initial testing will enter a Common Core program. In the Core program he or she will be exposed to many options and tested for aptitude. Progressing at an individual pace, the student will move to the Occupational Family that seems best suited. Even at this stage there is flexibility and options to consider. Northern Lights College...Growing with the North a ee) For more information contact your nearest campus: Northern Lights College, 11401 - 8th Street, Box Dawson Creek, 3.C., V1G 4G2 Fort Telephone —(604) 782-5251 Northern Lights College, Telephone — (604) 785-6981 1000,9820 - 120 Ave., xox 860, St. John, B.C, VIJ 6K1 Northern Lights College, — Fort Nelson, 3.C. VOC 1RO Telephone — (604) 774-2741 Northern Lights College, - pox 1059, Chetwyna, 3.C. VOC 1J0 Telephone — (604) 778-2248