Page 12 January 1989 Cassiar Courier A LOOK AT THE STARS The Courier Staff have poured over numerous astrological guides and forecasts by outstanding astrolo- gers. From them we have extracted predictions, clues and insights that we hope will make this year the best for you. Here is the first of your monthly predictions. ARIES : Your emotions will be very high this month; do not force issues; do not be impulsive. Follow your intui- tions, and contemplate your path of action. Someone who will excite you will arrive around the 12th; do not become romantically involved. TAURUS Your world will be rosy during January and again in October. Your sense of adventure will be stimulated in many ways, especially by travel and education. You have a wide chaice-of paths to follow; be wise in your selec- tions. You will settle into a more sedate pace by month's end. Travel opportunities should not be overlooked. EMINI : Review your plans and implement a schedule for the coming year, otherwise your energy will be expended in too many directions. You. will be faced with a number of opportunities and activities. Do not spread yourself - too thin. : May will possibly bring you a time of light ro- mance. Be careful - your need for freedom is strong. CANCER ‘ This is the month to speak your mind, get to the roots of a problem. It could improve your relationship with a loved one. Be impulsive and spontaneous, but be cautious in your financial dealings. Your high cycle days for this month are the 20, 21 and 22. LEO You will face many changes in your job or work situation during the early part of this year. You will benefit if you take the advantages offered. Be careful of your health habits and desires for luxurious suroundings. Funds may be available to upgrade your lifestyle. Do not overwork, do not take on your co-worker’s responsibilities VIRGO You need quiet, peace and the opportunity to relax. You need to change your pace of life. Take some time to review your lifestyle as the year begins. Pay spe- cial attention to small details. Consider change carefully, every place may look better than where you are. LIBRA Be clear in your business or financial dealings. An authority figure can help you. You will tend to be overambitious this month. Your goals will lean to the spiritual or idealistic rather than the practical. You will have a desire to be free to start a new lifestyle, a new car- eer, or to get back to basics. You can make an important change in your self-image after mid-month. SCORPIO You will begin this year with a desire to accom- plish major undertakings. You are optimistic, this will be a significant year for you. Put aside petty differences. : Minor repairs around the home should be under- taken after the 15th. They will improve your property values. SAGITTARIUS New projects are on the agenda for you. sense of adventure will be heightened this month. You will also have a special magnetism that may attract the op- posite sex. After the 19th, channel your energy away from socializing and into your workplace. Avoid all reckless actions -- walk with care. CAPRICORN January should be a month of rest and relaxation take it slow, one step at a time. You have had many de mands made on your time. Catch up on personal affair: and look to your finances. You will have a chance meeting with an old flam consider carefully any action. After mid-month conside. a recreational activity to utilize excess energies. Ss TROLS 8, 80 8 Be, 8, Your AQUARIUS Emphasis at the beginning of the year should be on travel and educations! pursuits. Intellectual curiosity, will be fulfilled by lectures, reading and deep meaningful discussions. ‘ You have many unique ideas; explore other possi- bilities -- don’t feel you have to be right. Your energy level will increase after the 19th, so do odd jobs, repairs and renovations. Key numbers for you this month are 3, 5and 7. PISCES This will be an exciting year for you. However, start slow, stick to practical ideas and routine details. Unexpected circumstances may cause you to revise your resolutions. Go into detailed planning. Do not become eccentric. Temptation to escape into romance may happen around the 17th. You will be wasting your time. Better things are on the horizon. K *« SOBRIETY — IT’S YOUR CHOICE! ALCOHOLICS ANONYMOUS {Wednesday - Closed Meeting Sunday - Open Meeting 8:00 p.m. CATHOLIC CHURCH BASEMENT Phone 778-7479 SUBSCRIPTIONS CASSIAR COURIER Box 100 Cassiar, B.C. VOC 1E0O Name Street Citype toss ae Province Postal Codes Ga Le $12.00 Per Year Ss i ee ad Ci en a ed PRIDE’ ARCTIC NOTHING’S MOVING AHEAD FASTER. Cars AUTHORIZED ARCTCO® ARCTIC CAT® DEALER ®Arctco Inc., 1988. * “Trademarks of Arctco Inc. - 2 cooked carrots, cut in thirds Cassiar Courier January 1989 Page 13 NEIGHBOUR’S KITCHEN Karren Campbell Christmas 1988 has come and passed and we are getting ready to meet the demands of this new 1989 year. The festive kitchens are now tidied up, and we probably find ourselves with lots of left-over turkey. Here are some recipes to help use it up. SHEPHERD'S TURKEY Potatoes Butter Milk J onion, chopped fine 1 can cream of mushroom soup salt and pepper Turkey, enough to half fill Sage casserole dish, chopped fine Peel potatoes and boil until cooked. Combine turkey meat and onion, then stir in soup and 1 Tbsp. softened butter. Add seasonings to taste. Stir well, then pat gently into a casserole dish. Mash the hot cooked potatoes, adding butter and some milk. Whip up until fluffy. Put on top of turkey mixture. Bake uncovered at 350 degrees F. for 45 min. GARDEN TURKEY BAKE 3 Tbsp. butter 1% c. turkey broth 2c. cooked turkey, cut in pieces 3 Tbsp. enriched flour 1c. peas 1 tin mushrooms % c. chopped onion 1 pkg. refrigerator biscuits (baking powder biscuits) 1 tsp. salt Melt butter, blend in flour. Gradually add broth. Cook and stir until thick. Add chicken, vegetables, and salt. Heat to bubbling. Pour into 1% quart casserole. Prepare biscuits, making your own, or buying the ones in a tube. Snip six biscuits into quarters and arrange in a ring round-side-down on top of the hot turkey. Bake in a hot oven at 425 degrees F. for 8 to 10 minutes, until biscuits are done. Bake remaining biscuits on cookie sheet. SERVES 5. TURKEY STIR FRY ¥, tsp. ground ginger 1 c. turkey or chicken broth I onion, thinly sliced 4% c. shredded carrots 1% c. diced turkey 2 Tbsp. cornstarch 2 Tbsp. soy sauce 2 Tbsp. oil 1 green pepper, thinly sliced 1 c. almonds or cashews Stir together cornstarch, ginger, soy sauce and turkey or chicken broth. In a wok or large skillet, heat the oil over medium-high heat. Add onion and stir fry I minute. Add green pepper, carrots and nuts. Stir fry 2 minutes. Stir in turkey and sauce, sir fry until sauce is thick and clear and turkey is warmed through - about 3 minutes. SERVES 4. 0) Move ( qi: RX, OSS Friday 2:30 p.m. - 7:30 pm Saturday 10:00 a.m. - 4:00 p.m. GROUND TURKEY MEAT BALLS 1 Ib. ground raw turkey meat % c. chopped onion % c. diced celery % tsp. pepper ; ¥4 tsp. oregano 2 Tbsp. grated Parmesan cheese I egg ¥% tsp. garlic powder 1 tsp. salt flour paprika Mix all ingredients except flour and paprika thor- oughly and form tablespoonsful of meat into small balls. Roll lightly in flour for easier handling. Sprinkle gener- ously with paprika and saute in 1/8 inch of hot fat until browned. Drain and add to well-seasoned spaghetti sauce and simmer 30 minutes or longer. Balls may be prepared in advance and frozen until ready te use. Thaw and heat in spaghetti sauce, mush- room or other gravy. YIELDS 30 BALLS - 5 TO 6 SERVINGS TURKEY- STUFFED MANICOTTI & oz, manicotti 1 tsp. vegetable oil J tsp. butter 1 lb. ground turkey meat 1 c. grated Parmesan cheese 2 c. cottage cheese 2 tsp. dried basil % tsp. oregano dash nutmeg % tsp. salt 1% c. mozarella cheese, grated Tomato Sauce: 4 Tbsp. onion, chopped 2 Tbsp. oil 2 14-02. cans tomato sauce 2 tsp. brown sugar ¥4 tsp. oregano % tsp. basil ¥4 tsp. garlic powder % tsp. Italian seasoning Cook pasta according to package instructions until barely tender. Drain. In large saucepan, heat vegetable oil and butter. Add ground turkey meat. When cooked, drain off liquid and set meat aside. In large bowl, combine cheeses, beaten eggs and seasonings. Add. cooked turkey and mix thoroughly. Fill cooked pasta with turkey mixture. To make tomato sauce, in medium saucepan cook onion in oil till tender but not brown. Add remaining ingredients and simmer 30 minutes. ~ Pour enough sauce in a large pan to cover the bot- tom. Arrange stuffed pasta in single layer in pan. Drizzle remaining, sauce over pasta. Refrigerate until required. Bake at 375 deg. F until sauce bubbles and cheese begins to melt, about 25 minutes. TURKEY AND CHIP CASSEROLE % c. butter % c. flour 144-c. water, stock or broth 1 c. chopped celery Y% ¢. finely chopped onion I can cream of mushroom soup 1 can cream of chicken soup 5c. diced turkey 1 can sliced mushrooms CASSIAR HAIR DESIGN go, HAPPY NEW YEAR Tuesday, Wednesday and Thursday 2:30 p.m. - 6:30 p.m 2 eggs, beaten 3 c. crushed potato chips 222 Kennedy Street 778-7310 Preheat oven to 375 deg. In the top of a double boiler or heavy saucepan, melt butter, blend in flour and cook for 5 minutes, stirring constantly. Stir in liquid until smooth. Continue to cook and stir until slightly thick and no taste of raw starch remains. Remove from heat. Add onion, celery and soups. Blend well. Fold in mushrooms, turkey andl}z c. potato chips. Pour into a greased casserole. Sprinkle the remain- ing chips on top. Bake until piping hot, about 30 to 40 minutes. : SERVES 12 to 16. TURKEY SUKIYAKI 1 lb. cooked turkey, cut in thin strips 2 Tbsp. cooking oil 1% c. bean sprouts % c. chopped green onion %. c. sliced water chestnuts 42 c. turkey broth 2 c. cooked rice 2 Tbsp. lemon juice Dash ground white pepper 2c. sliced fresh mushrooms 7 c. chopped celery 1/3 c. chopped red pepper J small onion, sliced 1 Tbsp. soya sauce 2 c. spinach, torn in bite size pieces In a dish, combine turkey with lemon juice. Sprinkle with pepper. In a wok or large skillet, heat oil over medium-high heat. Add mushrooms, bean sprouts, celery, green onions, red pepper, water chestnuts, and onion. Stir fry for 2 min. Add turkey and continue to stir fry until vegetables are tender-crisp - about 2 min. Mix turkey broth with soya sauce, and add to turkey- vegetable mixture. When liquid boils, add cooked rice and spinach, mixing well. Reduce heat to low and cover: Re- move lid to stir occasionally, until mixture is heated through - about 5 min. Serve immediately. SERVES 6. MEXICAN CHEF'S SALAD 6 c. torn lettuce 2 c. shredded carrot 42 c. diced celery 1 c. sliced radishes 1 c. cooked ham, in thin strips 2 tomatoes, diced 1 c. cooked turkey, in thin strips % c. green onions, sliced 2 c. shredded sharp cheese % c. milk % c. chopped seeded green chilies 2 c. corn chips % c. sliced pitted ripe olives In large salad bowl, combine lettuce, carrot, celery and radishes. Arrange ham, turkey, tomatoes and green onion on top. In heavy saucepan, blend cheese with milk. Cook over low heat, stirring constantly, until cheese has melted and mixture is smooth. Stir in chilies and olives. Just before serving, pour sauce over salad. Toss lightly. Serve with corn chips to sprinkle atop each ser- ving. If desired, cheese sauce may be made in advance and served cold, but milk must be increased to 1 c. Chill until served. SERVES 6.