—— a i ‘ h > } Page 12 October 1986 Cassiar Courier CAFETERIA OPEN October 1, 1986 Meals will be served. from 11:30 a.m. to 7:30 p.m. Open all day for snacks. Extensive menu with specials for lunch and dinner TAKE OUT MENU MEALS Fish & Chips $ 3.75. Plain Burger & Fries $ 3.25 Cheese Burger & Fries $ 3.75 Fried Chicken (3) $ 5.00 Chicken Bucket (9) $ 8.50 Chicken Bucket (16) $ 15.00 French Fries $ 1.25 Gravy $0.30 Cole Slaw (for 2) $ 0.80 Potato Salad (for 2) $ 0.80 Onion Rings $ 1.25 PIZZA Basic Cheese & Tomato $ 10.00 Toppings $ 0.50 each (Onion, Pineapple, Shrimp, Black Olives, Green Peppers, Ham, Mushroom, Pepperoni } Deluxe - all of above $ 14.00 | Extra Cheese $ 0.75 Daily Take-out 12 Noon to 7:30 p.m. Telephone orders: 778-7865. BEVERAGES Orange Juice $ 1.00 Raspberry Juice $ 1.20 Apple Juice $ 1.25 Hot Chocolate $ 0.75 Small Milk $ 0.80 Large Milk $ 1.20 Coffee $ 0.70 Tea $0.70 Milk Shakes $1.75 Banana, __ (Vanilla, Chocolate, Strawberry) ICE CREAM Soft Ice Cream Small $ 1.50 Large $ 2.00 Ice Cream Toppings (Strawberry, Pineapple, Chocolate, Butterscotch) $ 0.50 each laa SO Nil hy soe pare | ey With the hot, sultry days of summer now just a fleeting memory, we are no longer reluctant to break out the cook books, turn on the stove, and bury ourselves in bread dough. One Cassiar resident, Judith Knapp, offered us some of her mother’s recipes for one of life’s true joys: delicious steaming loaves of bread fresh from the oven. Enjoy! WHITE BREAD (9 loaves or half and make bannock) 2 cups lukewarm water 2 tsp salt 4 tsp sugar 4 cups scalded milk 4 pkg yeast 16 cups flour 8 T shortening 4 cups cold water 12 T sugar Dissolve 4 tsp sugar in 2 cups lukewarm water. Sprinkle in yeast, cover and let stand 10 minutes, then stir well. Measure 8 T shortening, 12 T sugar and 2 T salt into large mixing bowl Scald milk and immediately pour over above. Stir until everything is dissolved and melted. Add 4 cups cold water to mixture to cool liquid to lukewarm, then add yeast mix. Blend in sifted flour and knead. Knead for 5 minutes. Grease bowl and let dough rise until double in size (2 hours) covered. At this point you make the bannock if desired. Form small breads, poke holes in them, and deep fry until golden. /f you want to make bread, punch down the dough, fold the sides over and invert-dough in bowl. Cover and let rise again. Divide dough into loaf sized balls. Let rest for 15 minutes. Shape into loaves and let rise for about 7 hour. Bake at 375 degrees for 35-45 minutes. PUMPERNICKEL BREAD (2 smaller loaves) 4 cups Red River cereal %2 cup molasses % cup natural bran 3 cups hot water - 7 cup white flour ih 1 cup whole wheat flour i 1% tsp salt : _ 1% tsp baking soda . Mix all ingredients together. Grease and flour bread pans. Pour mixture into pans, cover with aluminum foil. Bake at 350 degrees for 7 hour. : TASSAJARA YEASTED BREAD (4 loaves) al b 6 cups lukewarm water (85-105 degrees) 2 T yeast (2 packages) %e - % cup sweetening (honey, molasses, brown sugar) 2 cups dry milk (optional) 7-9 cups whole wheat flour (substitute 2 or more cups unbleached white flour if desired) /. 2h T salt % - 1 cup oil (or butter, margarine) 6-8 cups additional whole wheat flour 2-3 cups whole wheat flour (for kneading) Dissolve yeast in water, stir in sweetening and dry milk. Stir in 7-9 cups whole wheat flour until thick batter is formed. Beat well with spoon (100 strokes). Let rise 60 minutes. Fold in salt and oil. Fold in additional 6-8 cups whole wheat flour until dough comes away from sides of bowl. Knead on floured board, using more flour as needed to keep dough from sticking to board, about 10 to 15 minutes until dough is smooth. Let rise 50 minutes. Punch down. Let rise 40 minutes. Shape into loaves and let rise 20 minutes. Bake in 350 degree oven for one hour. Remove from pans and let cool, or eat right away. TASSAJARA BREAD VARIATIONS Rye Bread with Sour Cream (dark, heavy, full rye taste and texture) I, Use molasses. Substitute 2 cups sour cream for 2 cups water. Use rye flour instead of whole wheat. ll. 4-6 T caraway seeds a 8-10 cups rye flour. French Bread (crusty loaves) 1. _ Use double amount of dry yeas Omit dry milk. Use only % cup honey. Ii, Use all wheat flour, whole wheat flour or unbleached white flour. % Shape into French loaves or shape into plain rolls, Place on baking sheets sprinkled with corn meal. Let rise 20 minutes. Brush with water. Place a pan of water on bot- tom of the oven to keep bread moist, and to prevent it drying out! (Refill as necessary). Bake at 425 degrees for assiar Courier October 1986 Panel 13° rom The Neighbor’s Kitchen 10 minutes. Remove from oven and brush with water. Continue baking at 375 degrees until well-browned, about 15-20 minutes for rolls, about 40-50 minutes for loaves. For added shine, brush tops of loaves or rolls with garlic butter as soon as removed from oven. Or use the follo- wing egg wash before you bake the bread. Egg Wash Beat one egg with %-% cup cold water or milk,’ Brush on top surface of bread before baking. Corn Meal Millet Bread (4 loaves) (crunchy, crumbly, sweet, yellow) ‘/. Use honey. 4 cups unbleached white flour. 4 cups whole wheat flour. //. 5 cups corn meal. 3 cups millet meal. Whole wheat flour to knead. HONEY WALNUT BREAD (1 large loaf) 7 cup milk 2% cups whole wheat (or 1 cup honey % white flour, 4% whole wheat) 7 tsp salt 1 T baking powder % cup soft butter 2 eggs, beaten % cup walnuts Combine milk and honey. Stir over heat until blended. Beat in butter, eggs, flour, salt and baking powder. Fold in nuts. — Place in greased loaf pan. Bake one hour at 325 degrees; cool 15 minutes in pan. Cool before sli- cing. (NOTE: this recipe can be made without eggs or without baking powder.) ZUCCHINI BREAD (2 loaves) 3 eggs 2 tsp baking soda 2 cups sugar 2 cups grated zucchini 2 cups flour 3 tsp cinnamon la tsp baking powder 3 tsp vanilla 7 cup oil 1 cup chopped nuts Grease and flour 2 loaf pans 5” x 9”. Beat eggs lightly and add oil and other ingredients. Add zucchini and nuts last. Bake at 350 degrees for 1 hour or until loaf This bread is dark, moist and delicious! tests done. The Terry Fox Run This year Cassiar’s Terry Fox Run had a very special participant, Mr. Jack Alward, one of the new teachers at the Cassiar Secondary School. Jack coached Terry in high school basketball and they became good friends. Doug, Jack’s brother, drove the van for Terry on the famed Cross-Canada run. Jack Alward crossing the finishing line - “The last kilometre of the run last Sunday was the hardest I’ve ever done”’ says Jack. He has participated in Terry Fox runs in Port Coquitlam, Kamloops and Prince George. He was the first runner in on September 14 in Cassiar and has never missed a Terry Fox Run. A fine tribute to a good friend. Sixteen people participated in the Run, and $364.10 was raised for the Cancer Society in Terry’s name. Congratulations Seen below accepting an award for Best in Practical (for her assignment at Glendale Home), Barb Billingsley graduated from Camosun College in Victoria on June 25, 1986. Barb’s diploma from the Handicapped Service Worker Program at Camosun has allowed her to obtain a position as a program co-ordinator for a group home. She will be working in Prince George for Aim High. We wish her success in her new career. a ee ee a ee eee ey = P S W Geriiccs WINTER SCHEDULE Monday - Thursday open 9 a.m. - 6 p.m. Friday open 9 a.m. - 7 p.m, Saturday open 9 a.m. - 6 p.m. Closed Sunday Les Prosser & Rita Wylie ESSO DEALERS Cassiar, B.C. 778-7383 CED ( “ee ee tae FS elie Ss as “eee spree a a ae Sw ee > eK x x x 7 x ix a - x x = x i * 5s ok x x x * ieaptarasiektior-eecinesee