a GL LOO COLE ae ee Eee" i i a a RAR SON ER A RE AA lt RR A EN a AN ge Ny a ee

Page 10 Cassiar Courier September 1990 ;

Continued from page 7

“T need you.”

Parents, af course, have to
help shape their children to fit
into saciety. But let them f1t
in in their own ways. The impor—
tant thing, says Professor
Yamamoto, is for us toa remeinber

that "the basic requirement for
everybody, young or old, is to Please
feel “that “he Gr’ she as worth Give

samnething.”
Condensed from Reader’s Digest
February 1989 issue

Canadian
| Cancer

he sign that tells
Syne sigh “We protect
our dhildren cs
in thig neigh-
borhood."

If a child lives with criticism,
He learns toa candemn.

Tf a chiid lives with hostility,
He learns ta fight.

tf a child lives with ridicule,
He learns to be shy.

a child lives with shame,
He learns toa feel guilty.

if a child lives with tolerance,
He learns ta be patient.

tf a child lives with encouragement,
He learns canfidence.

Tt a child lives with praise,
He learns to appreciate.
a child lives with fairness,
He learns justice.

SECUR-AT-EASE 1980

if a chiicd lives with security,
He learns ta like himself.

If a child lives with acceptance & friendship,

He learns to find! love in the world.

WE'D LIKE YOU.TO THINK ABOUT

BECOMING A

Auther Linknown

FOSTER PARENT

at) ee

FOR MORE INFORMATION
CONTACT: THE MINISYRY OF
SOCIAL SERVICES AND BCUSING
‘Terrace — 638 3527

Kitimat - 632 6134

Cassiar - 778 7227

Foster Care

- You canmake-
a difference.

Currant Scones

2 cups all purpose flour

1/4 cup granulated sugar

4 tsp. baking powder

1/2 tsp. salt.

1/4 cup cold butter or margarine
1/2 cup currants

1 egg
2/3 cup milk

Milk for brushing tops.
Granulated sugar for sprinkling.

In large bowl put flour, su-
gar, baking powder and salt. Add
butter. Cut in until crumbly.
Stir in currants. Make a well in
center.

In small bowl, beat egg un-—
til frothy. Stir in milk. Pour
into well. Stir with a fork to
form soft dough. Turn out on

lightly floured surface. Knead
8-10 times. Divide into twa
equal parts. Pat each into 6

inch (15 cm) circle. Transfer to
greased baking sheet. Brush tops
with milk and sprinkle with su-
gar. Score each top into 6 pie
shaped markings. Bake in 425 F
(220 ©) oven for 15 minutes until
risen and browned slightly. Ser—
ve hot with butter and jam.
Yields 12 scones.

BRAN CEREAL SCONES: Use only i
1/3 cups all purpose flour and
add i cup bran flakes cereal.

CHEESE SCONES:
cheese.

Add 1 cup grated

FRUIT SCONE: Omit currants. Add
1 cup glazed fruit.

ORANGE SCONES:
ted orange rind.

Add 1 tbsp. gra-

YOGURT SCONES:
3/4 cup yogurt.

Omit milk. Add

WHOLE WHEAT SCONES: Exchange
half of the flour for whole wheat
flour.

Rosemary Peppercorn Steak

3 tbsp. olive cil)
4 tsp. crushed black peppercorns

2 tsp. chopped fresh rasemary Cor

1/2 tsp. dried)

1/2 tsp. dry mustard

1/2 tsp. grated lemon rind
4 rib eye steaks Ceach about
8 oz and 3/4 inch/2 cm
thick), trimmed

In small bowl, whisk toge-
ther oil, pepper, rosemary, mus-—
tard and lemon rind. Place
steaks in single layer in shallow
portable airtight plastic con-
tainer; rub marinade evenly over
both sides of each steak. Refri-
gerate for at least SO minutes.
Let steaks stand at room tempe—

yrature for 30 minutes before
grilling.
Grill steaks over medium—

high heat for 3 to 4 minutes on
each side for rare, brushing
steaks with any excess marinade
Car cook until desired doneness).
Makes 4 servings.

NEIGHBOUR‘S

Cassiar Courier September 1990 Page il

Coconut Tarts

PASTRY:

2/3 cup lard

1/4 cup boiling water

1/4 tsp. salt

1 1/2 cups all-purpose flour

FILLING:

1/2 cup butter, softened

1/2 cup granulated sugar

2 eggs

1 tsp. vanilla

1 cup shredded coconut

1/2 cup Capprox.) raspberry jam
12 candied or maraschino cherries

-Pastry: In bowl, cut lard
into small pieces. Using elec-—
tric mixer, beat in water and
salt until smooth and creamy.
Let cool. Stir in flour until
pastry holds together. Wrap in

waxed paper; chill for at least 1
hour. Let come to room tempera—
ture before rolling.

Fillings Meanwhile, in
bowl, cream together butter and
sugar until fluffy. Beat in eggs,
one at a time, and vanilla. Stir
in coconut.

Roll out pastry to 1/8 inch
(3 mm) thickness. Cut out 3 1/2

inch (9 cm) rounds to fit 2 3/4

inch €7 cm) tart tins. Fit into
tart shells. Spread about 1/2
tsp. jam on bottam of each shell.
Spoon in about 1 tbsp. coconut
filling.

Bake in 425 F ¢€220 CC) oven
for SO to 35 minutes or until
pastry and filling are golden.
Let stand for about 3 minutes;
remove to cool on racks. Place
1/2 cherry in centre of each
tart.

Makes 20 tarts.

Checolate Amaretta Pie

1 10-inch (25 cm) pie shell,
baked

FILLING:

1/2 cup granulated sugar

1 1/2 envelopes unflavored
gelatin

2 tbsp. unsweetened cocoa powder

1 cup milk

1 1/4 cups semi-sweet chocolate
chips eH

1/3 cup water

1/4 cup cornstarch

1/4 amaretto

3 egg whites

1/2 cup whipping cream, whipped
Chocolate curls ~
In heavy saucepan, combine

half of the sugar, gelatin, co-

coa, milk and chocolate chips.

Cook, stirring constantly, over
medium heat until chocolate
melts, about 3 minutes. Combine

water and carnstarch. Stir into
chocolate mixture; cook, stirring

o>

Deeded Land At Quartz Rock Creek,

KITCHEN

BY SHARON RISEBOROUGH

kens enough to coat spoon, about
3 minutes. Stir in amaretto.
Transfer to large bowl and cover
surface with plastic wrap. Chill
until partially set, stirring oc-—
casionally, about 45 minutes. In
large bowl, beat egg whites until
soft peaks form. Gradually beat
in remaining sugar until stiff
peaks form. Whisk one-quarter of
the beaten egg whites into choco—
late mixture. Gently fold in
remaining whites until well com-—

bined. Pour into baked pie
sheel. Chill for at least one
hour before serving. Garnish

with whipped cream and chocolate
curls. Makes 10 toa 12 servings.

Empire Cockies

2/3 cup butter, softened
1/2 cup granulated sugar

1 egg

1 tsp. vanilla

2 cups all-purpose flour

i tsp. baking powder

Pinch salt

1/3 cup Capprox.) raspberry jam
1 cup sifted icing sugar
Dash almond extract

1 tbsp. Capprox.) hot water
6& candied cherries

In bowl, cream butter and
sugar until fluffy. Beat in egg
and vanilla. In separate bawl,
stir together flour, baking pow-
der and salt. Stir gradually
into creamed mixture.

On pastry cloth and using
stockinette-covered rolling pin
Cor between 2 sheets of waxed
paper), roll dough to 1/8 inch (3
mn) thickness. Cut into 2 inch
(5 cm) rounds; transfer to light—
ly greased baking sheets. Bake
in 350 F (180 C) oven for 8 ta 10
minutes or until very lightly
browned. Let cool on racks.

Spread thin layer of jam on
half of the cookies. Top with
remaining cockies. In bowl, com-
bine icing sugar and almond ex—
tract. Stir in enough hot water

to make icing spreadable. Ice
cookie tops.
slivers;
sliver.

Slice cherries inta
top each cookie with
Makes about 30O cockies.

For Sale

3 Bedroom Log House On 2.7 Acres

5 Miles from Cassiar.

Fully Self Contained All Plumbing

And Electrical in Place. Also Includes
Lister Power Plant And Another
Honda Stand-by

Both In Excellent Condition.

if Interested Please Contact
Yvette Brown At The Post Office.

_lerms Available...

Atty