Page 14 May 1981 Cassiar Courier Terry and Gwen are out of town so this month Dining By Candlelight will be:a few.chinese appetizers which are easy to make and nice to eat while entertaining a few friends _ for the evening. The first one is: FRIED WONTON WITH SWEET & SOUR SAUCE Have ready — 2 doz. Wonton wrappers 1 quart vegetable oil Step 1 — Cut each wonton square in half, then put halves together. Cut a one inch slit in the centre and pull one end through the slit. Step 2 — Heat the oil in a deep kettle or wok until it is very hot (375°). Drop the wontons into the oil and fry for 1 minute, browning on both sides. Remove and drain on paper towelling. : SWEET & SOUR SAUCE Have ready — 1 cup catsup % cup vinegar 3 tbsp. sugar 1 tbsp. tapioca starch blended with water 3 drops red food coloring METHOD — Combine the catsup, vinegar and sugar in a pot and bring to a boil. When boiling, add the tapioca starch, blend and bring back to the boil, stirring into a smooth syrup. Re- move from fire and pour into a bowl for serving. Serve the crisp wonton with this sweet and sour sauce for dipping. OK BARBECUED PORK Have ready — 1 |b. pork tenderloin cut into two strips % cup dark soy sauce 1 tsp. light soy sauce 3 tbsp. catsup 7 tsp. sugar 3 tbsp. hoisin sauce 2 cloves crushed garlic 7 tbsp. red wine Step 1 — Make a marinade of the soy sauces, catsup, hoisin sauce, garlic and red wine and marinate pork over- night or for a minimum of four hours. Step 2 - Preheat oven to 350°, place marinated pork strips on oven rack, with tray underneath to catch the drippings. After 20 minutes, lower the heat to 280° and brush both sides with the marinade and barbecue for 20 minutes. Brush both sides, turn over and barbecue for another 10 minutes. Step 3 — Remove from the oven, cut into thin strips and serve. (serves four). RUMAKI Have ready — | star anise 7 green onion 7 tsp. soy sauce ke tsp. light soy sauce 8 slices of bacon ¥e tsp. salt 2 cups water % Ib. chicken livers 7 small can whole water chestnuts Dining By Candlelight Prepare livers — Put the anise, green onion, soy sauces and salt, with 2 cups of water, in a kettle and bring to a boil. Boil for one minute, add the chicken livers. Boil for 5 - minutes. Drain the livers and set aside in the refrigerator until thoroughly cold before cutting them. Prepare Bacon and Chestnuts — Slice the chestnuts into two pieces, and cut the 8 bacon slices in half. Remove the vein from the chilled livers, and cut into chunks about half inch by on one inch in size. Place 1 slice of chestnut on one end of the bacon half, next to the flat surface of the liver slice for ease in rolling. Roll tightly and secure with a wooden toothpick through the bacon, chestnut and liver. They are now ready for cooking. Deep Fry — Heat a quart of vegetable oil until it is hot (375°). Fry the rumaki for about 10 minutes or until bacon is crisp. Serve at once. : FORK AK CRAB PUFFS Have ready — 1 cup cooked crab ’ % tsp. salt 1 pinch white pepper 1 quart vegetable oil % cup cream cheese 1 egg white 20 wonton wrappers Make Paste — Add salt and pepper to the crab meat and enix well. Add the cream cheese and mix thoroughly until it is very smooth. Stuff Puff — With a pastry brush. Wet the four edges of the wonton wrapper with the egg white. Put about % tbsp. of crab mixture in the centre of the square and bring edges together to form a triangle, carefully sealing the edges. Then take two angles of the triangle and bring them up to the third angle, after brushing the edges with the egg white as a sealer. The appetizers are now ready to be deep- fried or stored in a freezer for later use. Deep Fry — Heat one quart of vegetable oil in a wok until it is hot (375”). Submerge the puffs and turn them over until they are uniformly browned. Remove and drain on paper towels. Serve immediately. kK KA BARBECUED BEEF Have ready — % Ib. Top Sirloin cut into 16 bite-size pieces 1 tbsp. dark soy sauce 7 tsp. light soy sauce % slice fresh ginger root 2 cloves crushed garlic — 7 tsp. red cooking wine % tsp. sugar = Method — Prepare a marinade of the soy sauces, ginger root, garlic, wine and sugar, and marinade the sirloin pieces overnight, then broil in an oven for 3 minutes on each side. Serve with toothpicks. Well, the five examples of chinese appetizers | have given you are simple to make so | hope you have fun preparing them. by Derek Walker VITAMIN B Complex by B. Evans Nesgaard All B vitamins are water-soluble substances that can be cultivated from bacteria, yeasts, fungi or molds. The known B-complex vitamins are B1 (thiamine), B2 (ribo- flavin), B3 (niacin), B6 (pyridoxine), B12 (cyanocobala- min), B13 (orotic acid), B15 (pangamic acid), B17 (lae- trile), biotin, choline, folic acid, inositol, and PABA (para- aminobenzoic acid). The groupings of these water soluble compounds under the term “’‘B complex” is based upon their common source distribution, their close relationship ~ in vegetable and animal tissues and their functional rela- tionship. The B-complex vitamins are active in providing the body with energy, basically by converting carbohydrates into glucose, which the body “’burns” to produce energy. They are vital in the metabolism of fats and protein. In addition, the B vitamins are necessary for normal function ing of the nervous system and may be the single most im- portant factor for health of the nerves. They are essential for maintenance of muscle tone in the gastro-intestinal tract and for the health of skin, hair, eyes, mouth and liver. All the B vitamins except B17, are natural constit- uents of brewer’s yeast, liver or whole grain cereals. Brew- er’s yeast is the richest natural source of the B-complex group. Another important source is production by the in- testinal bacteria. ‘These bacteria grow best on milk, sugar and small amounts of fat in the diet. Maintaining milk-free diets and taking sulfonamides and other antibiotics may destroy these valuable bacteria. Because of the water-solubility of the B-complex vit- amines, any excess is excreted and not stored. Therefore, they must be continually replaced. All B vitamins mixed with saliva absorb readily. Sulfa drugs, sleeping pills, insecticides and estrogen create a condition in the digestive tract which can destroy the B vitamins. Certain B vitamins are lost through aduls ation. The most important thing to remember is that all the B vitamins should be taken together. They are so inter- related in function that large doses of any one of them may be therapeutically valueless or may cause a deficiency of others. In nature, we find the B-complex vitamins in yeast, green vegetables, etc., but nowhere do we find a single B vitamin isolated from the rest. Organic forms of the B vitamins are preferable to the synthetic forms since the organic forms have all of the B factors, plus valuable enzymes. The need for the B-complex vitamins increases during infection or stress. Alcoholics and individuals who con- sume excessive amounts of carbohydrates require a higher intake of B vitamins for proper. metabolism. Coffee uses up the B vitamins. Children and pregnant women need ex- tra B vitamins for normal growth. The thirteen or more B vitamins are so meagerly sup- plied in the North American diet that almost everyone lacks some of them. If a person is tired, irritable,nervous, depressed or even suicidal, suspect a vitamin B deficiency. Gray hair, falling hair, baldness, acne, or other skin troub- les indicate a lack of B vitamins. A poor appetite, insom- nia, neuritis, anemia, constipation, or high cholesterol le- vel is also an indicator of a vitamin B deficiency. One rea- son that there is so much B-vitamin deficiency in the North American population is that we eat so many pro- cessed foods from which the B vitamins have often been removed. Another reason for the widespread deficiency is the high amount of sugar consumed. Sugar and alcohol destroy the B-complex vitamins. “SAFETY BINGO © Frank Fudge — 2nd line winner of game 22, chose a Tourist Propane 2-burner Camp Stove as his prize. J. Swanson, 3rd line winner of Game 22, chose a Sony Cassette Radio as his prize. : John Knapton — 4th line winner of Game 22, chose a set of Samsonite Luggage as his prize. ) | eS Cassiar Courier May 1981! Page 15 NEW CP AIR OPERATIONS BUILDING On April 2, CP Air officially opened its $1.5 million Whitehorse conbified services building, bringing all the air- line’s Whitehorse’ operations under one roof, except for a downtown ticket office. The 14,500 square foot building, housing the Yukon‘s most modern cargo facility, is a component of CP Air’s $3.3 million western expansion program under way for more than a year. The three-level structure, CP Air’s ‘Operations Centre North’’, is largest of four combined services buildings con- structed in northern communities. The Terrace-Kitimat building was opened last Decem- ber and those in Fort St. John and Grande Prairie, Alberta will be operational soon. Cargo and other airport expan- sion in Vancouver, Calgary and Edmonton is also part of the program. The Whitehorse combined services building, located at the airport, is built into the side of a hill with ground access from both the first and third levels. Seven large overhead doors open to the airside ramp allowing entry to four maintenance bays and cargo storage area. The maintenance area features one of the Yukon’s largest capacity vehicle hoists. Cargo facilities include a walk-in cooler and freezer, each of 1,125—cubic-foot cap- acity and a 40,000 — pound floor scale, among the largest in the Territory. The 4,500 — square-foot, air-conditioned upper level _ comprises a reservations office, training facility, adminis- tration offices, staff, shower and locker rooms and. a 1,000 — square- -foot area for. expansion, The mezzanine level contains electrical/mechanical rooms and some office space. _CP Air Whitehorse Manager, Warwick Beadle, said the new Operations Centre North, with its larger warehouse and cold storage, will offer shippers greatly improved qual- .ity of service, including more expedient in-bound oon delivery. “Our expanded reservations office means faster ser- vice to telephone customers. And we're confident that the > <-> <— 2 << > RECREATION CONFERENCE con't from Page 1 The B.C: Recreation Branch knows the concerns of the Cassiar Recreation Department and has stated that they will make these concerns. known in the south. A closer tie is evident with the Yukon and Northern B.C., as clinics will be a lot cheaper to put on if all com- munities are working together. A tour circuit is almost evident for the upcoming fall programs, and Cassiar will be part of the circuit. This will give people of all ages a chance to find out about the sport of their liking, or give them an insight on another sport that they would like to try out. All recreationists that attended the conference found out about the recreation facilities that Cassiar residents have, and know the capabilities of hosting a games in the future. Cassiar will have a new role to play in the near future with regards to recreation, as both the Yukon and North- ern B.C. recreationists realize the potential. This in itself will provide several options for Cassiarites, and hopefully a new perspective. Closer ties with our British Columbia Government are evident, and granting for various activities, as well as major projects should occur in the near future. et | ALCOHOLICS ANONYMOUS CASSIAR TAKU GROUP OPEN MEETING EVERY TUESDAY AT 8:00 P.M. - CLOSED BIG BOOK DISCUSSION PLACE: CATHOLIC CHURCH BASEMENT FOR HELP PLEASE CALL 778-7589 . 778-7445 POST OFFICE BOX 491 CASSIAR, B.C voc 1E0 EVERY FRIDAY AT 8:P.M. | amalgamation of staff under one roof will result in a more efficient operation overall.”’ Bill Shilvock, director, Western Canada Services, said CP Air was proud of its almost 40 years of service to the Yukon. ‘The new Whitehorse Operations Centre North is CP Air’s commitment to continued growth and service in thig region and a worthy salute to our parent company, Canadian Pacific Ltd., which this year is celebrating its 100th anniversary,’” Whitehorse staff currently consists of 25 sales and service agents, eight station attendants. two engineers, two Photo courtesy of CP Air supervisors, one secretary, one ‘maintenance manager and Mr. Beadle. Part time station attendants are hired on a seasonal basis. This group of 40 people will be responsible for board- ing more than 70,000 passengers out of Whitehorse in 1981.,1n excess of 3.5 million pounds of cargo is project- ed to transit the new base this year. CP Aijr’s contribution to the Whitehorse economy currently totals some $900,000 annually in terms of wages paid and goods and services purchased. CP Air I THE FOLLOWING SUMMER FLIGHT SCHEDULE FOR WATSON LAKE WILL BE IN EFFECT FROM MAY 3 TO OCTOBER 31, 1981 NORTHBOUND FLIGHT 671 DAILY EXCEPT WEDNESDAY & SATURDAY ARRIVE 4:35 P.M. DEPARTS 4:55 P.M. THE CHECKIN TIME FOR THIS FLIGHT WILL BE 4:15 P.M. SOUTHBOUND FLIGHT 672 DAILY EXCEPT TUESDAY & THURSDAY ARRIVE 6:09 P.M. DEPART 6:30 P.M. THE CHECKIN TIME FOR THIS FLIGHT WILL BE 5:45 P.M. NOTE THAT WE WILL HAVE NO WATSON LAKE/GRANDE PRAIRIE SERVICE ON THIS SCHEDULE HAA KAKA “OUR OFFICE HOURS WILL BE FROM 9:00 A.M. TO I; rs P.M. DAILY FOR FURTHER INFORMATION CONTACT OUR RESERVATION OFFICE. AT 536-7455 OR YOUR TRAVEL ARENT hs 8B orbit