‘NEIG Pege 10 Cassiar Courier January 1990 COMPANAY CHEESECAKE Crust: 2 cups (500 ml) of ROBIN HOOD All Purpose Flour 1/2 cup (125 ml) of granulated sugar 2 tsp (10 ml) of grated lemon rind IS oab yay. KC ASD Mis): SOF IMPERIAL Margarine or butter 1 egg, beaten Filling: US aky/ Pd WN oh (CAL PASO) Xaj))- foe cream cheese, softened 1-3/4 cups (425 ml) granulated sugar 3 tbsp (45 ml) of ROBIN HOOD . All Purpose or Cake & Pastry Flour 2 tsp (10 ml) of grated lemon rind 1/2 tsp (2 ml) of vanilla 5 eggs 1/4 cup (50 ml) of whipping cream Fruit pie or fruit sauce. Crust: Combine flour, sugar, lemon rind and margarine in food processor or mixing bowl until Add egg, mixing until it forms a dough. Remove ring from 10" (25 ecm) springform pan. Press 1/3 of dough with floured fingers on pan bottom. Bake at 400 F (200 C) for 8-10 minutes, or until gold- ent, Cool. Return ring to pan. Pat remaining dough onto sides, A Leasitee2 eGo nem) ending. Filling: Beat cheese in large bowl with electric mixer until smooth. Beat in sugar, flour, lemon rind and vanilla on high speed. Add eggs, one at a time, and the cream beating until smooth and light. Pour into prepared crust. Place pan on baking sheet or piece of aluminum foil. (Grease will leak out slightly from Crust.) Bake at~425 F (220 C) tor 12 minutes, then reduce heat to SOO ID (ILO (Coys tee ab iaoubue o oye ivy aye LIL SoE—tly set. (It will ‘set on cooling.) Cool completely on wire rack, then chill 3 hours or overnight. serve at room temperature topped with fruit filling or sauce. Helpful Hint: Run a knife around pan rim to loosen edge of cheesecake from the pan aS soon as it Comes out of the oven. Leave rim on until chessecakiciu se Cool CULL Ghees Ee — cake with a hot knife. Dip in hot water, wipe dry and slice. Repeat for each cut. Serve cake at room temperature for optimum creamy texture and flavour. BOUR'’S crumbly. ° . ing. LIGHT CHOCOLATE PUDDING ~ b/2>-e..sugax 1/3 c. unsweetened cocoa 2 tbsp. cornstarch 2 1/2 c. skim or lowfat milk 2 eggs, slightly beaten 1 tbsp. vanilla In medium heavy saucepan, combine Sugar, coca and corn- starch; mix well. Gradually stir in milk and eggs. Cook over medium heat until mixture comes to a boil, stirring constantly; boil 1 minute. Remove from. heat; stir in vanilla. Cool slightly; pour into individual serving dishes. Garnish with fresh fruit, sak desixed): Store in retrigerator. 6 servings. Spinach Ricotta-Stuffed Chicken Breasts Succulent and cheesy, this chick- en dish is perfect for entertain- Since the stuffing is in- serted between the chicken and the skin, be sure _ to choose chicken breasts that are well covered with skin. 6 chicken breasts (about 2 1/2 1b) 1 tbsp. melted butter Stuffing: tbsp. butter small onion, finely chopped small clove garlic, minced — 1/2 c. chopped fresh spinach tbsp. chopped fresh parsley tbsp. chopped fresh basil 1/2 c. ricotta cheese 1/2 c. shredded mozzarella cheese 2 tbsp. parmesan cheese 1 egg yolk 1/4 tsp. salt Pinch nutmeg Pinch pepper Stuffing: In large skillet, heat butter over medium heat. Add onion and garlic; cool, stirring often, for 3 to 5 minutes or un- til softened. Add spinach, pars- ley and basil; cook, stirring, for about 2 minutes or until spi- nach wilts and moisture evapor- ates. Remove from heat and let cool completely. ; Ne ‘thawed, drained, TCHE. “by Sharon “Riseborough In bowl, combine spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, | nutmeg and pepper, mixing well. Using sharp knife, remove bone from chicken breasts, leav- ing skin intact. Gently loosen skin from one only side of each breast, leaving skin attached at other side. Stuff about 1/4 cup stuffing between skin and chick- en, pressing skin to spread stuffing evenly. Tuck ends of skin and meat under centre of breast. Place on greased rack over foil-lined pan. Brush breasts with melted butter. Bake, basting occasionally, in 375F oven for about 35 minutes or until skin is golden brown and juices run clear. Makes 6 serv- ings. - RUBY RAZZ CRUNCH FILLING 10-oz. pkg. of frozen raspberries with syrup, thawed, drained, reserving liquid 16-0z. pkg. of frozen rhubarb, reserving liquid 1/2 cup of sugar 3 tablespoons of cornstarch TOPPING 1/2 cup of whipping cream, whip- ped 2 tablespoons of sugar ete 3. drops of red food coloring, if desired “CRUST ; 11/4 cups of Pillsbury's BEST All Purpose or Unbleached Flour 1 cup of fixrmly packed brown sugar ‘ 1 cup of quick-cooking rolled oats 1 teaspoon of cinnamon 1/2 cup of margarine or butter, melted Heat oven to 325 F. Reserve 2 tablespoons of raspberries for topping. In measuring cup, com- bine reserved raspberrry and rhubarb liquids. If necessary, add water to make 1 cup. In med- ium saucepan, combine 1/2 cup of sugar and cornstarch; stir in re~ served liquids. Cook over medium heat until thickened, stirring constantly; remove from heat. Stir remaining raspberries and rhubarb into cornstarch mixture. Line coookie sheet with wax- ed paper. In small bowl, combine whipping cream, 2 tablespoons of sugar, reserved raspberries and food coloring. Drop in 9 mounds On prepared coookie sheet; freeze until firm. Lightly measuring cup; spoon flour into level ~“o£E£: In large bowl, combine flour, brown sugar, rolled oats and cinnamon. Add margarine; mix until crumbly. Press 2/3 of crust mixture in bottom of ungreased 9-inch square pan. Spoon filling mixture over crust, spreading evenly. Sprin- kle with remaining crust mixture. Bake at 325 F. for 45 to 55 min- utes or until crust is golden brown and filling bubbles around edges. Cool slightly. To serve, cut into squares; top each ser- ving with mound of frozen top- ping. Makes 9 servings. aes ne OO OL CLP OL OL OL OLP CLP CLP OLP OL OL OL Our Lady of Lourdes Mission § Pu LPuLPe LLP eee pep PPP ep em pg raged g Fr. Charles de’ Campigneulles SCHEDULE vie 11:00 a.m. ondays 10:00 a.m. Tuesdays - Saturday 7:00 p.m. Oncé again the Lady of Lourdes Parish are very grateful to the people of Cassiar, who so generously supported our bazar. Thank you to those people who donated handicrafts, baking and their time. We raised 2352.68, which will be used within the parish. On December 17, the children of the Religious education class- es course one to six gave the Sunday homily. They pertormed to the delight of parents and parish "The First Christmas." A job well done by all from the course one, two and three Classes who made up the choir, to courses four five and six who did the acting and narration. Special Thank You to the following people, Sandi Wilcox, Jim McGill and Sister Claire who provided the music so faithfully every Sunday. Martha Wailenborn tor doing up the beautiful Advent wreath. Tony Pinto, Jim McGill and Jason Clark for going out and bringing back all the Christmas trees. Joan Habjan for preparing the Readers schedule, cleaning the church and annual bazar. Laurie Boyuski, who care of training, scheduiing Luciana Clark, Sandi Claire our teachers. organizing the takes preparing and oux Alter Servers. Artico, Louise Wilcox and Sister religious education I am sure we have more talented gifted people in our parish, if you have any ideas or suggestions please bring them to any of the following members of the parish council. Joan Habjan Jason Clark Roger Tyne Valdimar Isodoro Craig Caruso Tony Pinto Father Charles Sister Claire John Bilodeau Jim McGill Our Lady of Lourdes Catholic Church wiil offer in the New Year a program entitled "Rite of Christian Initiation of Adults." This program is addressed to adults of other faiths interested in the Catholic faith. Our parish invites any adult interested in this program to contact Father Charles at 778- 71388 or “Sister Claire at (778- 74383. PTARMIGAN: PLAYERS by Iris Trask “> We had a successful duction for the pro- children's Christmas party in December, and we would like to recognize sev- eral people who contributed their time and talents in order to make this production possible. "T'was The Night Before Christ- mas...And Santa Wasn't Ready!! Cast Grandpa Elf Grandma Elf Magic Elf Elves Norma Ray Diane Overton Iris Trask Jennifer McGill Jackie McGill Darcy Martin Jenny Walters Michael Gorski Sandra Foubister Nicole Overton Marin Trask Jack -in-the-Box Wendy Matsubuchi- Baby Elves Barbie Vanessa Clark Ken David Poppy Raggedy Ann Carly Baker Baby Doll Cheryl Kwan Rudolf Tamara Tripp Snowman Jenny Storie Teddy Bears David Poppy Brenda Joseph Vanessa Clark Michelle McGill Sam Bondensen Bobby-Gail Storie Lisa Foubister Snow White Christmas Tree Toy Soldiers Dallas Vallaincourt re) crew Keyboard Shirley Vickery Techincal-lights Howard Baker Robert Dostie Pat Ryan Brenda Walter Comper Wendy Cartwright Darla Creyke Sandi McGill Diane Overton Iris Trask Linda Beck Wendy Matsubuchi Bev Storie Norma Ray Make-up Costumes Robert Dostie Pat Ryan Howard Baker Diane Overton Norma Ray Walter Comper Shelley Cosnett Darcy Richardson Iris Trask GUS2S<. sheng lashin9 Sets C.S.S. Drama Special thanks to: Cassiar Secondary School choir directed by Howard Baker, Guitar & Singing, Howard Baker, Jim McGill and Cassiar Secondary School for the use of their keyboard. - Northern Lights College Course Offerings Continued from page 4 RRSP SEMINAR FUTURE A great retirement - you owe it to yourself! Registered Re- tirement Savings Plans are one way to save. Learn about the ad- vantages, requirements and self- administered RRSP. INSTRUCTOR - Ken Buchanan INVESTING IN YOUR DATE: Thurs. Feb. 1, 1990 TIME: 7:00 to 9:30 COST: $10.00 THE FOLLOWING COURSES ARE IN THE "WORKS" FOR 1990: Quilting - 18 hrs Painted and Appliqued Sweatshirts - 18 hrs Breadmaking INSTRUCTOR * 6 hrs Marg Hluss St. Johns First Aid Courses: Standard First Aid C.P.R. Heartsaver Children's First Aid What Every Babysitter Should Know Emergency First Aid INSTRUCTOR - Ross Harper Typing: Basic INSTRUCTOR ~ Mary Comper Introduction to Communications INSTRUCTOR - Eric Stump Lotus 1 2 3 INSTRUCTOR Barry Willis, WordPerfect Advanced - G. Stark Cake Decorating INSTRUCTOR ~- P. Randall English as a Second Language INSTRUCTOR - W. Matsubuchi If you are interested in any of these courses please call and leave your name. Call early to avoid unneces- Sary cancellations. You are of- ficially registered when course fees are paid. Classes are fil- led on a first come, first served basis and registration is not complete until fees are paid. All college extension cours- es are subject to minimum enrol- lment. Refunds are granted when a course is cancelled, or at the discretion of the college. Northern Lights — Wih8— 7878 Monday to Thursday 8:30 to 4:00 (closed for Lunch 12:30 to 1:30) Tuesday adn Thursday evening - MOOMEO “90s College Double Your Income With Matol Botonical Send $20.00 deposit for business data sheets, audio and video cassefte information. Your money will be refunded in full when you return the information package. 62-96 Lewes Bivd. Whitehorse, Yukon YIA 4586 Mail to: