Page 12 Cassiar Courier Cherry Almond Nanaimo Bars BOTTOM LAYER: 1/2 cup butter 1/3 cup unsweetened cocoa powder 1/4 cup granulated sugar 1 eqg, beaten 1 tsp. vanilla 1 3/4 cups graham cracker crumbs 1 cup desiccated coconut 1/2 cup chopped almonds, toasted CHERRY FILLING: 2 cups sifted icing sugar 1/4 cup butter, softened 2 tbsp. maraschino cherry juice 1/4 tsp. almond extract 1/3 cup chopped maraschina cherries CHOCOLATE TOFPING: 4 o= semi-sweet chocolate 2 tbsp. butter Bottom Layer: In heavy sau-— cepan over low heat, cook butter, cocoa, sugar and eqg until thic-— kened and smooth, stirring coans- tantly, about S minutes. CAlter— natively, in microwave-safe bowl, cook same ingredients, whisking every 30 seconds, at Medium/50% until thickened and smacth, about 2 minutes.) Remove from heat. Stir in vanilla. Add graham cracker crumbs, coconut and al-— monds. Pat firmly and evenly into greased 3 inch (2.5 L) square cake pan. Caver and re- frigerate until firm, about one hour. Cherry Filling: In bowl, using electric mixer, beat toge- ther icing sugar, butter, cherry Juice and almond extract until smooth. Stir in cherries. Spread over bottam layer. Cover and refrigerate until firm, about one hour. Chocolate Topping: of double boiler over hot not boiling water, melt chocolate with butter stirring until smocth. CAlternatively, melt chocolate with butter in micro— wave at Medium/S0% for 3 minutes, stirring once.) Spread over fil- ling. Cover and refrigerate un- til set, about one hour. Bars can be refrigerated for up to two weeks or frozen for up to several months if well wrapped. Makes 48 small squares. In top Three-Cheese Macaroni cups elbow macaroni chicken bauillan cube cup grated cheddar cheese 1/2 cup grated Swiss cheese 1/2 cup grated Parmesan cheese 2 tbsp. butter hm pe fh) 2 tbsp. flour 1 cup milk 1/4 tsp. salt 1/8 tsp. paprika 1/8 tsp. Tabasco 1 medium onion, chopped 1 tbsp. chopped parsley 1/4 cup fine bread crumbs Preheat oven to 350 F C180 C). Cook macaroni in boiling Salted water ta which chicken bouillon cube has been added and dissolved. Drain macaroni, when al dente, and pour into a large *sgreased casserole dish. Mix z > Bh :: t. ; _ Y > a. Ps éoc beeses, ina targe» bow), _» be » November 1990 -NEIGHBOUR‘S — cepan. Slowly stir in flour to form a paste. Add milk, a little at a time, stirring constantly. Gently stir in cheeses. Add salt, paprika, Tabasco and onion. Pour cheese sauce evenly over ma— caroni. Mix bread crumbs and parsley together and sprinkle on top. Bake 25 to 3O minutes, un- til top is browned. Serves 4. Pumpkin Muffins 1 i/2 cups all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. ginger 1/2 cup raisins 1 egg 1/4 cup granulated sugar 1/3 cup cnoking ail 1 cup cooked pumpkin Combine all first eight dry ‘ingredients in large bowl. Stir thoroughly. Make a well in the center. Beat eqg in small bowl until frothy. Mix in sugar, oil and pumpkin. Pour into well. Stir only to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full. Bake in 400 F (¢200 C) oven for 20-25 minutes. Let stand 5S minutes. Remove from pan. Serve warm. Makes 14. ORANGE PUMPEIN MUFFINS: Add i 1/2 tbsp. grated orange rind to batter. Festi Fag isda) CV beef — SNe KEY) 7 Hot Bacon and Cheese Sandwich Loaf 1/3 c. butter, 3 tbsp. chutney 4 tsp. Dijon mustard 1 French loaf ; 14 thin slices Swiss cheese 14 slices bacon, crisply cooked 14 slices pineapple softened 2 tbsp. butter, melted 1/2 c. Parmesan cheese 2 tsp. poppy seeds In small bowl, mix butter, chut- ney and mustard. Set aside. Make 29 cuts in loaf, about 1/2 inch apart, slicing to within 1/2 inch of bottom crust. If loaf is very long, cut it in 2 to make handling easier. Cut off 2 end- pieces and reserve for. another KITCHEN BY SHARON RISEBOROUGH spread facing sides of first cut with chutney butter. Leave next cut empty; repeat with every oth-. em cut. Insert 1 slice of cheese, 1 piece of bacon folded in half, and 1 slice of pineapple between buttered slices of bread. If making ahead, wrap in foil and refrigerate up to 1 day. Bring loaf to room tempera- ture before heating. Turn foil back to expose top and sides. Bake in 350F oven for 10 minutes. Remove from oven; brush top and sides with melted butter and sprinkle top with Parmesan cheese and poppy seeds. Return to oven and bake 5 to 10 minutes’ longer or until loaf is heated through and cheese is melted. Cut through sections without filling to make individual sandwiches. Makes 14 sandwiches. YVONNE'S OATMEAL COOKIES Preheat oven to 350. Cream together: 1c. margarine 3/4 c. brown sugar 1/4 c. granulated sugar Stir into the above: 1 tsp. vanilla Stix together and combine with the above: aA ple Cineet sO Ur 1/2 tsp. salt Dissolve soda in water and blend into above: 1 tsp. baking soda 1/4 c. boiling water into the above: 2c. oatmeal 1/2 c. chopped nuts 1 c. chocolate chips and raisins Drop by spoonfuls onto cookie sheets. Bake 10 to 12 minutes. Makes 3 1/2 to 4 dozen. Stir GLAZED ORANGE CHICKEN No-stick cooking spray 2 tsp. oil 3 whole chicken breasts, skinned, boned, halved 1 tbsp. cornstarch 2 tsp. sugar 1/4 tsp. marjoram 1/8 tsp. salt 1/8 tsp. onion powder 11/4 c. unsweetened orange juice 1 tbsp. grated orange peel Spray large non-stick skillet with cooking spray; add oil. Heat over medium-high heat until hot. Cook chicken breasts in hot oil until well browned. In small bowl combine cornstarch, sugar, marjoram, salt and onion powder. Gradually stir in orange juice; stir until well blended. Pour over chicken. Reduce heat; cover and simmer 15 to 20 minutes or until chicken is no longer pink, turning chicken over half- way through cooking and stirring occasionally. Sprinkle with orange peel. 6 servings. Pa b 3 Se SS as ees - bis Pr oe ey ‘ ‘ 4 » Be ‘ % . eae PBC ie AA Be ee a Kee 3 < SF RS 9 <2? 5 >. » ~s Py ON ss * x Me so re eee Se SS, =, Ne 9 aig b & “Melt butter in “A Targe saus —! 28% {Starting pat h-endy ees yy Wo vores rd SRE ROR | +> judges. Cassiar Courier November 1990 Page 13 AL AVVECECURORORL PTARMIGAN PLAYERS The Cassiar Cooperative November ~ is “Be Kind fa : Playschoal children have just Everyone” month and Shanualea has finished their first month of some exciting projects planned. playschool. Shanualea Vliegent-— The playschool will be Rehearsals are now underway $hart has kept the kids very busy. closed on Monday, Navember 12, for the play GREASE. Cast mem- @Using a thematic approach, she 1990 for Remembrance Day and classes will resume on Wednesday, November i4, 1990. Once again, has already completed two themes, colars and Thanksgiving, and is now working on her Halloween theme. The children were all bers are reminded that they can miss two rehearsals only. On November 10th all members, par-— ents and townspeople are asked to help the Ptarmigan Players move the props and costumes from the theater to the Ralf Voss Centre. I would like ta thank several individuals and successful learning their colors businesses for their generous and were awarded a colar certifi-— donations and helping us aut in cate and a prize at aA special soa many ways: The moving time will be 10:00 ceremony. The children then PoE noniecen a.m. For more information call learned 9 about the history of Nancy Gleason Deedee Vallieres at 778-7733. Thanksgiving and did Vartous non and Lorna Scobie The Ptarmigan Players have q projects during Thanksgiving cpeila Tietz an opening for costume rep. Any- ¢$ week. To reinforce the sharing pougen?'s Department Store, Watson one who is interested please con- Zand thankfulness aspect of this | ape tact Deedee. theme, everyone brought a snack Woypoadco Enterprises The executive of The Ptarmi- ¢ from home and they celebrated a -acciar Mining Corporation gan Players have heard that some 3 special Thanksgiving dinner. At jSenafor Callaway parents feel their child was not treated fairly in the auditions. The judging for the play GREASE was done by four impartial jud— ges. The opinions of each mem— bers audition was written down and later were analyzed by the At na time was anyone Given a part because af who they the dinner, each child smoked a "Deace pipe” —- an activity which was enjoyed by everyone. The children are now preparing far Dur Halloween and have been busy mak— ing treats and decorations far our Halloween party and learning how to say various Hallaween words in French. Our Fusty Mercer WSTV Cablevisian and Radic Shack next general meeting Will be held on Nevember it9, 13390 at 7:30 pm in the Upper Leisure roam. As I will be moving fram Cassiar in November, I am regret— fully resigning as President ef—- fective November Lo i990. were. This year we decided to Halloween party will be : : have understudy’s as well as the held on October 31, 1990 from Janine Mercer will be taking over main actors. These understudy’s $ 11:00 am ta 1:00 pm in the Upper this position and we will be must be prepared to perform on aZleisure room at the Fecreation Melding an election for the posi— tion of Vice-President at our Centre. Dan’t forget ta wear a November meeting. If you are in- costume and parents and siblings moments notice for any part they have been assigned. At the per- formance if the understudy has $¢ are encouraged toa come and join terested in being more involved not been called they will be act- 4 in the fun. in our playschac Program and ing in any one of five scenes as The children have already would like to let your name stand well as back up singing. gone on a field trip ta visit the fer the Vice-President position Congratulations toa all mem- $3 optometrist. A special thank you please contact Elaine Pirie at bers on the assignment of their $¢ to the optometrist, everyone cer- Bogs Recieve prior to November 14, parts! tainly enjoyed their visit! 1950. x kk r — 1 —@ PARTICIPACTION | MAKES PERFECT. ~~ New Hours Monday 8 am to © pm Friday 8 aii to 8 pil saturday 9 am to 5 pm sunday. 10 am to 4 pm Open 7 Days A Week Cassiar, B.C. VOC 1E0 778-7383 Fate en pee sa ; {lo wees> bae2597; xefiton& xoi sviszex (bap 2999iq us LEN DY. FLAS ; cs ah rs ‘ > a 6 tT (osud JT: