y / ~ - a IO OT el Wa gy on me ts gee. ot Page 14May'4980 Cassiar-Courier CASSIAR CURLING CLUB The Wind-Up Curling Club Banquet and Dance was held recently and presentations were made to the winners of all the events during the 1979-80 season, P & H TROPHY 1st D. Baycroft, W. Pratt, R. Rudkowski, H. Billingsley 2nd L. Armstrong, R. Knowles, D. Chambers, J. Nuyens J.S.W.A, TROPHY 1st D. Baycroft, R. MeArthur D. Chambers, M, Taylor 2nd D. Dunkin, Neil Mc CCC TERSUP TROPHY Ist.D, Baycroft, W. Pratt, L. Armstrong, M, Taylor ROY’S AUTO TROPHY Ist F. Nitti, C. Habjan, J Bucar, A. Guarducci 2nd L. Armstrong, G. Dowgray, P. Hogan, V. Collett SILVER TRAY Ist F, Nitti, D. Brasnett, J. Nuyens, D. Forbes MON. & WED..COMPETITION 1st N. McGowan, H. Joseph, M. Ursic, T. Farrell 2nd J. Gwilliam, D. Forbes, K. Voss, P. Toth FOOLS COMPETITION 1st H, Joseph, R. Becket, H. Billingsley, K. Voss PUBLIC HEALTH eee DO YOU OVEREAT? by Helen Read It’s a simple, undeniable fact that people who are not overweight have a better chance of living longer. The national nutrition survey, Nutrition Canada, showed that more than 50% of adult British Columbians are over- ’ weight. Lack of exercise and reqular consumption of additional small amounts of food both contribute to the problem. WEIGHT CONTROL WHY? To feel better; to be able to be more active and participate in more interesting activities; to stay healthy in later years. WHEN? When you are ready, i.e. when negative things like stress are at a minimum and positive things, like support from friends and relatives are at their best. Not when you are pregnant! By substituting lower calorie foods for high calorie choices, i.e. tomato juice (45 calories) for soft drinks (125 calories) or 2% milk (123 calories) for whole milk (160 calories). By sneaking exercise every day - walking to the grocery store and the post office - if you must drive park your car at the far end of the lot and get those extra steps in! You can use up a couple of hundred calories this way. HOW? Follow a balanced diet that does not unduly restrict any nutrient. Change some of your regular habits - ie. eating only in the kitchen; don’t eat while watching T.V.; use smaller plates: don’t eat something just because it’s there; be choosy about your food. After all - you are what you eat. owan, P, Andrews:, Nolan McGowan HUGHES TROPHY Ist F, Nitti, J. Gilliam, A. Guarducci, G. Dowgray 2nd G. Becket, M. Taylor, Noreen McGowan, M. Knudslien CCC BLUE TROPHY 1st J. Gwilliam, H. Joseph, D. Harrison, J. Joseph 2nd R. McArthur, N, Cosnett, Noreen McGowan, J. Colak FINNING TRACTOR TROPHY Ist P. Andrews, T. Lepp, J. Callow, V. Collett m 2nd D. Dunkin, Nolan McGowan, K. Buchanan, G. Terreberry. FAMILY TROPHY 1st The Nittis — Frank, Marvel, Xavier and Porty 2nd R. Knowles, S. Hickman, D, Knowles, R. Knowles AMBASSADOR TROPHY 1st R. McArthur, N, Cosnett, Noreen McGowan, J..Colak CCC GREEN TROPHY ist J. Forbes, D. Baycroft, W. Pratt, D. Forbes - 2nd Neil McGowan, D. Brasnett, J. Mclinnes, B. Roosdahl FRIDAY MIXED COMPETITION 1st J. Forbes, D, Baycroft, B. Pratt, D. Forbes 2nd F, Nitti, C. Habjan, J, Bucar, A, Guarducci BELL TROPHY 1st B. Pratt, C. Habjan, J. Colak, J. Habjan 2nd G. Becket, J. Nuyens, B. Leckie, J. Pisonic LLL OOOO OOOO OOO OOOO OS OSES SSS ESS ES SES ESS TEST YOUR FOOD HABITS YES NO Questions 1. Do you salt your food only after tasting? 2. Do you include a good source of iron in your daily diet? e.g. red meats, organ meats, eggs, whole grain or enriched cereals, dark — green vegetables, dried fruit. 3. Do you start your day off with a good breakfast? ‘ 4. Do you select a variety of foods from the four food groups daily? 5. Do you choose lean cuts of meats, and trim away the visible fat before cooking? 6.Do you try to prepare your foods without using added fats and oils? 7. Do you choose nutritious snacks that are low in fat and sugar? , 8. Do you limit your intake of alcholic bever- ages? , 9. Do you rely on foods from the four food groups to meet your nutrient needs, rather than trying to meet your nutrient needs with vitamin/mineral supplements? : Answers on Page 16 How do YOU score? 8-9 Good food habits keep up the good work! 6-7 Fair food habits, A small change will put you back on track. 4.5 Faulty food habits. Take time now to make some changes. 0-3 Failing food habits. Big changes are need- ed. Think about it. NOTICE In the absence of a public health nurse in the Cassiar, Dease Lake and Good Hope Lake, you are requested to call the Peace River Health District head office in Dawson Creek, B.C. regarding any health. concerns. The address is 10110-13th Ave, Dawson Creek - phone number is 782-4891. For immunization of children or for adult's international vaccinations please contact the hospital at 778-7234. by Gladys Dowgray i CCC CLINTON TROPHY Ist N. McGowan, N. McGowan, N. McGowan, B. Roosdah! 2nd J. Lee, S. Hickman, J. Bucar, M, Ursic FIRESTONE TROPHY 1st J. Forbes, R. McArthur, R. Storie, G. Kurian 2nd F. Nitti, D. Harrison, B..Pratt, M. Ursic MARVEL TRAVEL TROPHY 1st H. Joseph, Noreen McGowan, B. Roosdahl, J. JOseph 2nd S, Hickman, E. Usselman, M. Connelly, G. Rattray GRINNELL TROPHY Ist |, Bartell, J. Dennis, J. Nuyens, R. Becket 2nd H. Voss, M. Nitti, J. Habjan, J. Beal TUESDAY LADIES COMPETITION Ist H. Joseph, M. Loverin, G. Drzimotta, G. Kurian ROYAL BANK TROPHY Ist J. Lee, R. Rudkowski, K. Spence, A. Keim _ 2nd G, Becket, J. Colak, R. Storie, J. Pisonic VANECO TROPHY: 1st J. Forbes, C, Habjan, B. Pratt, F. Nitti ockey by Mickey Overton The Senior Hockey Club finished its season with an ex- hibition game on Sunday, April 13. We had tried without success to end our year with a tournament. However, could not find one team who would make the trip to play us — it was perhaps a little too late in the season and hope-- fully next year will be better. The year ended with the Black Cats Team winning the League Division. The following are the top ten scorers for the teams: : Bob Riddle 34 points Graham Overton 30 points Bruce Luzner 28 points Greg Slouscher 27 points Bruce Leckie 25 points Butch Short 23 points John Drzimotta 23 points Jerry Creyke 22 points Andre Tischler 21 points Dan Leckie 20 points In all, it was not too bad a season for our teams. However, we. did not get too.much support from spectators at our games. It is hoped that we will get a few more hockey- minded people in town who will come out and support us. The Senior hockey team wishes to thank Cassiar Asbestos and Finning Tractor for their donations to our Club, the Arena staff, referees and all who helped with the teams this year. The wind-up banquet took place in the Arena Lounge on May 3. b Ce A TT ( ere ee DC ons Bi ee et . : + Copdblight by Terry Farrell “ Cassiar School Kitchen was the scene of another remarkable feast recently when the students of my. Northern Lights Cooking Course held a finale dinner. The menu was selected from various dishes I had demonstrated at different times dur- ing the course and was done over two nights. On the first night 90% of the preparation was done so that on the second night we could sit down and eat with the minimum of fuss. The menu was pur- posely made as complex as possible in order to take in as many aspects of what had been taught during the course. My only contribution on the night was to make the champagne cocktails and serve the wine. All the preparation and cooking was ‘done entirely by the students, with excellent results. Here is my brigade of chefs and their contribu- tions to the evening: Poisonier —.Karen Clark Potager — Bill Constable Garde Manger — Lee Vujanich Commis Garde Manger — Sharon Constable Grillandin — Arlene Komperdo and Margaret Fox Saucier — Kerry Jones Commis Saucier — Doreen Clements Entremetier — Sandy Crawford Commis Entremetier — Tanya Radulovic and Louise Larocque Patisier — Lucy Taylor Commis Patisier — Joyce Beal COQUILLE ST, JACQUES BONNE FEMME An excellent piece of teamwork by Karen Clark, Kerry Jones and our commis entremetiers, Tanya Radulovic and Louise Larocque. I ‘tbsp. scallops 1 oz. chopped onion 1 oz. butter 4 oz. slices mushrooms ¥% pint fish stock 1/8 pint white wine 1 tbsp. hollandaise sauce 1 tbsp. whipped cream Bring a pan of salted water to boil. Plunge the scallops into the water and bring back to the boil. _ Remove scallops immediately. Place in scallop shells. Garnish with duchesse potato. Meanwhile sweat the butter, onions and mushrooms in a saucepan, Add the wine and fish stock. Bring to the boil and thicken with cornstarch, Add some chopped parsley. Stir in the cream and holland- aise sauce, Cover the scallops with the sauce and place in hot oven to gratinate. -POTAGE FERMIER A late addition to’ the menu, submitted by Bill Constable, who did not think the menu was com- plex enough. 2 pints chicken stock : 8 oz. finely chopped vegetables, (celery, turnips, carrot, leak and onion) 2 oz. chopped chicken I oz. rice ¥% bay.leaf ee pinch of thyme pinch of salt and pepper Sweat the vegetables in a little butter. Add the chicken stock, herbs and seasoning. Simmer for 45 minutes. Add the rice and chicken meat. Sim- mer for a further 15 minutes. Correct the season- ing, sprinkle with chopped parsley and serve. POMME DUCHESSE (used to garnish seafood) Boil. 1 lb. of potatoes. Mash, season with salt, pepper and nutmeg. Add I egg yolk and mix. Place in piping bag and pipe round scallop shells. Brush with melted butter. RATATOUILLE NICOISE ; This hearty vegetable casserole was cooked the day before and left to stand over night in order for the full flavour to evolve. Unfortunately, our entremetier, Sandy Crawford, could not be with us the following day due to curling commitments, so she can only guess with what vigour we devour- ed it. 1 Eggplant 1 Zucchini I Onion 1 Green Pepper 2 Tomatoes 1 Garlic Clove I Bay Leaf Pinch of Thyme and Oregano Chopped parsley Crush garlic and reserve, Cut the rest of the veg- etables into large dice. Saute off individually and | place in casserole. Add garlic, parsley and herbs, cover with a lid. Place in a moderate oven for 1 hour, Best done the day before and reheated. POIRE DIJONAISE DAMME BLANCH This delightfully light dessert made a perfect end to our meal. It was presented to us by our pat- isiers Lucy and Joyce, after several samplings of the juice to see if it had acquired the right flavour, Peel two bartlett pears. Place in saucepan with a cinnamon stick, 2 cloves, 2 slices of orange, 2 slices of lemon and completely cover with bur- — gundy wine. Bring to the boil and simmer for ap- proximately 40 minutes. Let stand overnight in its own juice. Cut pears in half and place on side plates, covered with a spoon of the juice and a spoon of creme damme blanch, made by whisking 1 cup of whipping cream till it is the constituency of double cream, add a teaspoon fine sugar and a drop of vanilla essence. “SUPREME DE VOLAILLE CORDON BLEU MADERE A devilish piece of butchery by Lee, filled and breaded by Sharon and Bill, cooked to perfection by Arlene and Margaret, and delicately sauced by Bone out 4 chicken breasts. Make a pocket in them with a sharp knife. Place in each a Slice of gruyere cheese and a Slice of ham and bread crumb. Fry gently in a little butter and finish in the oven. Serve with a little brown sauce (not HP) laced with Madeira wine. The chicken fillets that are quite often left behind in the egg wash can be retrieved and used to make Potage Fermier. POMME ARLIC AND POMME DUCHESSE (used noble guise. The contribution of our commis entremetiers, Tanya and Louise, under the guid- ing hand of Sandy. Bake four potatoes in the oven. Cut off tops and scoop out potato. Mash, season and mix with chives and sour cream. Fill a piping bag with the mixture and pipe back into potato shells. Brush with melted putter and place in oven for a further 20 minutes. esi SoS FATHER: to garnish seafood) Sarr of The humble potato has never been seen in sucha : Domestic G Internation $ 4 19\ \GassiareOduriée May!#980, Rage 15 ew THE ARTS & CRAFTS SOCIETY presents AN EVENING OF CULINARY DELIGHT on SATURDAY, MAY 24, 1980 The Gourmet Chef for the special occasion is Mme. Marvel Nitti, who plans to commence the dining experience with CHAMPAGNE COCKTAILS AND PA TE Once your appetite is whetted on comes the SHRIMP LINDI and TURTLE SOUP — LADY CURZON A refreshing salad follows with BELGIAN ENDIVE LETTUCE _Now sit back and relax while Maitre d’ Ken carves CHATEAUBRIAND And serves CHATEAU POTATOES and VEGETABLE PLATTER at your table For the dessert enthusiast DEEP FRIED ICE CREAM WITH BRANDIED SAUCE Top off the evening with Coffee and Cognac or B&B. ieee Reservations for the evening can be made by call- ing Sue Chambers at 778-7429 or 778-7367 be-_ tween May 12 — May 16. $25.00 per person. KEYS 9 SRosciix ] WE NOW OFFER A FULL LOCKSMITH SERVICE AT 656 BATEMAN STREET ; \Aanuel avel Provincial Licensed Travel Agent For All Your Travel Needs Reservations & Tickets TIC AND TO EUROPE. SKY BUS AVAIL- ABLE TO WINNIPEG, TORONTO, AND MONTREAL. ‘CRUISES - HOLIDAY PACKAGES HAWAII, BAHAMAS, CARIBBEAN HOURS Mon, Wed. Thurs, Friday 10 a.m. -5 p.m. Saturday 10 a.m. - 4 p.m. Closed Tuesday afternoon dnd all day Sunday.. | 10 a.m. - 6 p.m. ALL TYPES OF CHARTERS, BOTH DOMES. 3 nae = : {