See eee Sees —— oS I NN LS SSS. eS ee ee ey 20 Cassiar Courier May Chesapeake Oyster Bisque 1 pint cans oysters, liquid 1/4 cup thinly sliced celery 1/4 cup finely chopped onion 2 tablespoons reduced-calorie margarine 3 tablespoons flour 1/4 teaspoon salt 1/4 teaspoon white pepper 2 cups skim milk 12-0z. can evaporated skim milk 2 tablespoons snipped fresh chives drained, reserving Chop. oysters; set aside. “In medium saucepan, cook celery and onion in margarine until tender. Stix in flour, salt and white pepper. Cook over low heat 1 minute, stirring constantly. Gradually stir in skim milk and evaporated milk until smooth. Cock aver low heat $8 to 18 min- utes or until slightly thickened, stirring constantly. DO NOT BOIL. Add oysters, reserved liquid and chives. Heat over low heat until thorenughly heated, stirring frequently. Ane (Worl eo — cup) servings. Crescent Cheese Breadsticks 3 tablespoons cornflake crumbs or crushed cornflakes 3 tablespoons grated cheese 1 tablespoon 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon chili powder 8-02. Can) Pillsbury ~Retragerated Quick Crescent Dinner Rolls 1g /e2, cup shredded Cheddar or American cheese 2 tablespoons margarine, melted If ZA teaspoon liquid flavoring, if desired. Heat oven to 375 F. In shallow bowl, combine cornflake crumbs, Parmesan cheese, parsley flakes, garlic salt, onion salt and chili powder; set aside. Separate dough into 8 triangles; sprinkle with Cheddar cheese. Roll up, starting at shortest side of triangle, rolling tightly to opposite point. ROT SEO stretch each into a stick about 6 inches long. Combine butter and smoke flavoring. Roll sticks in butter mixture; coat with crumb mixture. Place seam side down on ungreased cookie sheet. Bake at Sib Ph enorme abou oem nucess Or until golden brown. Serve warm. 8 breadsticks. Parmesan parsley flakes garlic salt Onion salt bits eh eo smoke Sesame Rounds 1ll-oz. can Pillsbury refrigerated Soft Breadsticks 1 teaspoon water 1 teaspoon Dijon mustard 1 egg 4 teaspoons sesame seed fresh oysters or 2 (8 oz.) Heat oven to 425 F. Grease 2 cookie sheets. Separate but do not unroll breadsticks. Place coils 4 inches apart on greased cookie sheets. Press each coil to 5-inch circle; pinch to seal separations. Prick entire sur- face with fork. In small bowl, beat water, mustard and egg until well blended. Brush over circles of dough. Generously sprinkle with sesame seed. Bake at 425 F. for 7 to 10 minutes or until golden brown on edges. Serve warm. 8 rolls. Perfect Popovers 3 eggs, room temperature 1 1/4 cups milk, room temperature 1 1/4 cups Pillsbury's BEST all Purpose or Unbleached Flour 1/4 teaspoon salt Heat oven to 450 F. Gen- erously grease 10 popover cups ot ten 6-oz. custard cups. In small bowl, beat eggs with rotary beat- er until lemon-colored and foamy. Add milk; .blend well. Lightly spoon flour into measuring cup; level off. Add flour and salt; beat with rotary beater just un- til batter is smooth and foamy on top. Pour batter into greased cups, about 2/3 full. Bake at 450 F. for 15 minutes. (DO NOT OPEN OVEN. ) Reduce heat to 350 F.; bake 25 to 35 minutes or un- til high, hollow and deep golden brown. Remove from oven; insert sharp knife into each popover to allow steam to escape. Remove from pan. Serve hot with butter. 10 popovers. Stuffed Beef Rolls 1 1/2 lb. ground beef 2 eggs, slightly beaten 1/2 teaspoon salt 1/8 teaspoon pepper STUFFING 1/2 cup dry bread crumbs 2 tablespoons finely onion 1/4 teaspoon sage 1/4 teaspoon marjoram leaves 1/8 teaspoon pepper 1/3 cup chicken broth chopped GRAVY .87-oz. pkg. brown gravy mix 1 cup of water ovens tors 75 oor. In large bowl, combine ground beef, eggs, salt and pepper; mix well. In small bowl, combine all stuf- fing ingredients; set aside. Divide ground beef mixture into 6 portions. Between pieces of waxed paper, press one ground Heat PEN wW - _ — “NEIGHBOUR 'S KITCHE N “by Sharon’ Riseborough beef portion into a 4-inch Square. Remove top piece of wax- ed paper. Top with about 2 tablespoons to within 1/2 inch of edges. Us- ing waxed paper as a guide, roll up jelly-roll fashion. Seal seam and ends. Repeat with remaining portions. Place rolls seam side down in 12x8-inch (2-quart) bak- ing dish. Bake at 375 F. for 20 minutes. Chocolate Date Pecan Pie 15-oz. pkg. Pillsbury All Ready Pie Crusts 1 teaspoon flour FILLING cup Pillsbury's BEST All Purpose or Unbleached Flour 1 cup firmly packed brown sugar Pie Cup butter or margarine, softened 1 teaspoon vanilla 2 eggs 6-oz. pkg. (1 cup) semi-sweet chocolate chips 1 cup chopped pecans 1 cup chopped dates Whipped cream, if desired Prepare pie crust according to package directions for filled one-crust pie pan. (Refrigerate crust for later use.) EOS Zor. Lightly remaining Heat oven spoon flour into measuring cup; level off. In Lange bowl, combine flour, brown Sugar, butter, vanilla and eggs; well. Stix hips, pecans and dates. Spread evenly into pie crust=lined pan. Bake at 325 F. for 55. to 60 min- utes or until deep golden brown. Serve warm with whipped cream. Garnish as desired. 10 servings. Taps Cover edge of pie crust with strip of foil during last 15 to 20 minutes of baking to pre- vent excessive browning. Marinated Italian Vegetable Mix tablespoons sugar tablespoon salt cups water cup white vinegar cup bite-sized florets 1/2 cup sliced carrots 1/4 cup red bell pepper, cut into 1x1/4-inch strips 1 small onion, sliced, into rings 1/2 teaspoon Italian seasoning 1/4 teaspoon hot pepper sauce 1 garlic clove, crushed cauliflower separated Microwave Directions: In 2-quart microwave-safe measuring cup, combine sugar, salt, water and vinegar. .Micro- wave on HIGH for 10 to 12 minutes or until mixture comes to a full rolling boil. Stir to dissolve any remaining sugar. In clean 1- quart jar, pack vegetables. Top with Italian seasoning, hot pep- per sauce and garlic. Pour hot vinegar mixture over vegetables; Let stand in refrigerator Store in cove. 1 week before serving. refrigerator. 1 quart. stuffing and spread using) -S=anch= pies | in chocolate - i Snowridge would like Tact Sass iae Se NG: 4930" Page ak IWANDA JANDAROUN, SSNOWRIDGE ELEMENTARY = EPR eT - ETT oe eS =o 2c. Thank You! Thank You! Thank You! students of to thank Mr. Jan Wypych, Mr. Jim Inkster, Ms. Sandra Salt, and Mr. and Mrs. Jim McGill for their assistance on the weekend of April 6 and 7, IOs Without their generous donations of time, patience, and vehicles we would not have been able to send our students to the Science Fair in Whitehorse. Our The staff and community is a better place for having people like Jan, Jim, Sandra, Linda, and Jim in it! Thank you all!! Snowridge was able to.send nine students to the Science Fair sponsored by the Yukon Institute in Whitehorse. John Tyne, Kari Kwitkoski, Chris Hurlburt, Robert Saro, Andrew Johnston, Kwan, Carleigh Baker, Tyne, and George Saro, attended the fair as observers, which featured science exhibits created by elementary school children ‘from all over the Yukon and Nor- thern B.C. They came back excit- ed by what they had seen - and anticipating their projects and entries for next year. Let's bring some of those prizes back to Cassiar!! Michael SWIMMING Once again our school will be incorporating swimming into it's physical education classes after the pool opens. Watch for a schedule in our next newslet- There are only two more Hot Dog days scheduled for this OPEN 5 7 DAYS A WEEK New Hours Mon-Fri 8-8 p.m. Sat 9-5 Sun 10-4 “Family Life curriculum to those Cheryl school year, Friday April 20, Friday, May 4. Monies will be collected for the sales at the beginning of each Hot Dog week. and FAMILY LIFE PROGRAM Just a reminder to parents of Grade Seven students that Mrs. Creyke will be -presenting the students late in May. If you would like more information about this program, which is mandated by the Ministry of Education, please contact either Mrs. Creyke or Mrs. MacRae. PRIMARY TEACHERS INSERVICE On May 28 and 29, teachers from all over School District 87 (Stikine) will gather in Cassiar to attend another inservice ses- sion on the new ungraded primary program. Two representatives from the Ministry of Education Primary Team will conduct’ the sessions, so we're looking for- ward to getting some of our in- formation "straight from the horse's mouth." garding the new ungraded primary program late in May during the visit of the Ministry of Educa- our community. in the 1990-1991 tion team. Watch for a letter season. Some of our projects in- from the school with the specific clude: cleanup and maintenance time and date. of the playground on Brown Street, cleanup of the Cassiar STIKINE CONCERT SERIES cemetery, sponsorship of Lions minor sports,. sponsorship of the Just a reminder that we have Lions school bursary, and much two more spring concerts schedul- e Tires e Propane Hradployitey “nye {a Myo tm win Mee .isqsq boxsw to dents and those announce our Lions President: office on July 1, me JULIE MACRAE ed, thanks to Northern Lights College. On Monday, May 14, we'll en- joy the talents of Music Mosaic and on Monday, June 11, those of Francis Xavier, a classical guitarist. The April 4th performance of Party Fever was a thoroughly en- joyable experience for our stu- from good Hope Lake's independent school, who also attended. Our thanks goes out to Mickey Tripp and Sandi Sandvik who organized these spe- Cial events for our students. The Cassiar Lions clube has held elections and would like to incoming executive: Norm Cosneti Please note that school will 778-7874 be in session as usual on these i ; days - substitute teachers will Lions. Vice-President: Andre ‘be used to release Snowridge's McCutcheon 778-7513 primary team so they can attend f the workshop. Lions Secretary: Pat Harper 778-7886 PARENT INFORMATION NIGHT ; Lions Treasurer: Shelley Cosnett We hope to schedule an in- Era Rat formation session for parents re- The new executive assumes 1990. We look forward to serving more!!z It should be a good year! e Parts © Repairs (604) 778-7383 P.O. Box 38, Cassiar, B.C. VOC 1E0 menage a a —————e—eEEeEeEeEeEeEeeeeeeEOO ae eee — ee