Page 18 Cassiar Courier January 1991 , SSS SSeS SSS SSS SSS SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS SS S555 Was it a party or was it a party!? Remember the spirit of Mardi Gras of last year? Well get ready, it’s once again time to get your imaginations working on a new costume for this year, for we’re getting prepared far another wonder ful, funfilled event of the year. I never saw so many homemade costumes at one party, ever, as that magical night of Mardi Gras 790. I saw people bellying up to the bar drinking Dixie beer, Jalapinaco Vodka Martinis —~ and slithering down delicious raw oysters. We ate excellent spicy food prepared by the and served by hot Ca-— the Cajun okery staff Grads of °’90. After the dinner there was a parade of people on “Bourbon St." ta "hot foot" all that great food and drink to live “Dixie music” at the Lounge, we also had the crowning of the king and queen, whoa were chosen for their great, imaginative costumes. As it will be again this year. But this year may be just a 2nd Annaal Let me take yoa fo th Mardi Gras again little different than last year, our chief organizers Ida and Tim will be attending the real Mardi Gras in New Orleans this year. And heaven only knows what kind of ideas Ida will bring back with her. All in all I’m positive we're in for another great time. Let me refresh your memories with a little brief history of Mardi Gras. Mardi Gras is a cheerful, color ful celebration held on Shrove Tuesday, the day before Lent begins. The date af Mardi Gras depends on the date of Easter. The celebration usually takes place at the end of a long carnival season that begins oan January 6 or the Twelfth Night. It 1s celebrated in many Foman Catholic countries. Mardi Gras is a french term meaning Fat Tuesday. The term comes from parading a fat ox through the streets of Paris on Shrove Tues— day. French calonists introduced Mardi Gras to the America’s in the early 1700's. The custom became very popular in New Or- leans, La., and spread throughout the Southern States. Mardi Gras is a legal holiday in Alabama and Florida and in eight parishes Ccountries) of Louisiana. The New Orleans celebration is the most famous. In New Orleans the street Parades begin the week before Mardis Gras. Societies call Krewes organize and pay for the parades and other festivities. During the carnival season the Krewes give balls and other pri- vate parties. Their members Parade in the streets in masks and fancy dress. A parade of beauti ful floats and marching bands climaxes the carnival oan Tuesday Cfor us Northerners it Will be a Saturday) Mardi Gras Day. The Mardi Gras celebration goes back of merrymaking before a Pericd of fast. like a Feast before the Famine. In Germany it is called Fastnacth, and in Eng— land it is called Pancake Day. So, again let’s put our im-— aginatians to wark for a homemade costume and mask for special Prizes, and a good time. Let’sS once again get the SPIRIT of Mardi Gras! into 2nd Annaal ” Mardi Gras 1991” February 23, 1991. 7:00 pm Cocktails 3:00 pm Dinner Prizes for the Best. Mask. Crowning of the King & Queen Dixie Beer Tickets on Sale Jan. 21, 1991 Blackened Voodoo Laser 9:00 am. a ee | ee ee ee PS Ale Sec al FING We, hoe We NEIGHBOUR'S BLUE NOSE CHOWDER SLE NOSE CHOWDER Yield: 10 servings Preparation Time: 20 minutes Cooking Time: 20 — 25 minutes Ingredients: 2 cups potatoes, diced 1/4 cup cooking ail a3 cups onion, chopped 1/4 cup celery, chopped 1/2 cup potato water 5S oz. can clams and juice Salt — to taste Pepper —- to taste 16 ounces fish fillets 1 1/2 cups milk, warmed 1 1/2 cups evaporated war med 1 Tbsp. Paprika milk, butter Method: Boil potatoes. Drain and reserve 1/2 cup of potato water. Dice potatoes. Heat oil in a large sauce— pan. Add the onion and celery. Saute until tender. Add pota— toes and stir fry S minutes. Add potato water, clam juice, salt and pepper. Cover and bring to a boil. Simmer for 10 minu— tes. Add fish and cover. Simmer 3-4 minutes. Add warmed milk, evaporated milk and clams. Sim— mer = minutes. Serve with a dot of butter and paprika. ‘ssouweoaarsh+ansmerencarssnsentanee ne snnseutenstnent weeeusneenenesrwene Yield: 6 servings Preparation Time: 10 minutes Temperature: 350 F ¢c180 ©) Cooking Times 30-45 minutes Ingredients: 28 ounces peach halves 1-1 1/2 1bs ham, canned 1 tsp. dry mustard 3 Tbsp. brown sugar 6-8 maraschino cherries Method: Drain peaches and reserve syrup. Place ham in baking dish. Mix mustard, sugar and enough peach syrup ta make a paste. Spread’ over ham, bake until heat-— ed through 350 F (180 ©) approxi- mately 30-45 minutes. Arrange peach halves in bak— ing dish, cut side up. Place a cherry in centre of each peach, and baste with ham drippings. Broil until lightly browned. Remove ham to serving plat— ter; circle with broiled peaches. Note: available, If you have fresh ham use in place of canned ham if you prefer. We suggest serving tiny peas with button mushrooms to make this menu com— plete. a eee ee ee NDI. Sy 0 gt? > SF ge Py got SEL POM ry ee a ONE PAE ON Cassiar Courier January 1991 Page 19 27 oy) EASY DELUXE POTATOES Yield: 98 servings Preparation Tame: 10 minutes Temperature: 350 F (180 C) Cooking Time: 1-1 1/4 hours Ingredients: 2 pounds hash browns, frozen 16 ounces sour cream 2 - 19 az. mushroom soup, canned 1 cup Cheddar cheese, sharp, grated Method: Combine all ingredients and bake in 9 x 13 inch (21 x 33 cm) pan until brown, 350 F ¢i80 C) for i-i 1/4 hours. Sprinkle with bread crumbs, if desired. TWO IN ONES Yield: 6 servings Preparation time: Meayn Nl 6) minutes : Ingredients: Fruit of your choice or: i banana 2 kiwi i pear 1 apple 1 cantaloupe 23 ounces champagne or Sparkling wine Method: Wash and peel fruit. Leave skin on apple for colour. Slice the banana and kiwi in di- «onal slices. Core the pear and upple and dice into chunks. Half the cantaloupe, remove pulp and dice into chunks. Divide the § fruit champagne glasses and cocktail pick per glass iintoa fruit. Fill the glass with champagne just prior to serving. into 6 insert 1 Note: Gingerale may be substi-— tuted for wine or = champagne. Fruit can be prepared in the morning and kept in some pine— apple juice until ready for serv— ing. VIRGINIA’S VEGETABLE BAKE Yield: 6 servings Preparation Time: 20 minutes Temperature: 350 F ¢€180 Cc) Cooking Time: 1 hour KITCHEN | BY SHARON RISEBOROUGH or 1/8 tsp garlic powder 1/4 cup flour 2/3 milk 3/4 tsp salt 1/4 tsp sugar 1/8 tsp pepper 1/8 tsp basil 1/8 tsp oregano 1/2 cup grated cheese 19 ounces tomatoes, drained, ned 12 ounces kernel corn, drained 14 ounces boiled onions, drained can Methods: Cook butter and green pepper until tender. Add remaining in- gredients. Pour into a 2 quart €2 litre) casserole. Cook, un-— covered at 350 F (€180 €) for 1 hour. Note: Can be prepared the day before and then cooked. Do not freeze. SUN Yield: 16 Temper ature: Cooking Time: 350 F (180 C) 15 - 25 minutes Ingredients: 1 1/2 cups of flour 1/4 cup walnuts, ground fine 8 Tbsp. butter, room temperature 2 egg yolks 1/3 cup milk 1/2 1b Cheddar cheese, 3 egg yolks extra old 1 tsp. cornstarch 3 Tbsp. light cream, half and hal f Salt — to taste Pepper — to taste 1/3 cup whipping cream Method: Mix first four ingredients with hands to form a smooth dough. Divide dough among 16 small tart moulds pressing with fingers to make tart shell. Prick surface and refrigerate overnight. Bake at 350 F (180 C) for 15 toa 25 minutes until gol- den. Cool remove from tart pans. Heat together milk and Ched— dar cheese stirring constantly until cheese is melted. Mix to-— gether remaining 3 egg yolks, cornstarch and light cream. Add to cheese mixture and heat, stir— ring until it comes to a boil. Ingredients: Remove from heat, add salt and pepper and refrigerate until 1/4 cup butter or margarine quite cool. ; 3/4 cup green pepper, coarsely Whip cream and fold into chopped cheese mixture. Fill shells and Pee PSSA? eek IP ye Peete amb Na i tet eae Fe i te eh hg a ca " ree ak ate aS ae Sg sla th # oa fi 4 AY ws * w « € ? oF ac. y Ned # > “ 2 2 oA QS ER C1 SRA es as tee Te a I aM Be NA Ne 0 Re ae Ce Oe oo 1 OE, Hee BM AS ay Pell ee tw eee