Page 4 Cassiar Courier October 1987 SR aN / BZ ap = r . \7 “Ae kK Fe Sa An XK « Le Rez LN Ke SSS SN Waal D as orn SN PTARMIGAN AND DUMPLINGS Use breasts and legs if meaty, of two-or three birds, Flour pieces and brown in skillet with giblets and an onion if desired. Season to taste (salt, pepper, garlic powder and a touch of thyme). Add water to cover and simmer 2 hours. Dumplings: 1 cup flour 2 tsp baking powder % tsp salt liquid to make soft dough. Mix the above ingredients and drop gently, a teaspoon- ful at a time on ptarmigan, cover and cook 15 minutes. PTARMIGAN WITH PEACHES AND CREAM 2 ptarmigan 4 tbsp butter % c flour 1 15 oz can peach slices I tsp salt 1 ccream % tsp pepper Skin and draw ptarmigan. Cut in serving size pieces, wash and drain. Coat with flour, salt and pepper. Melt butter, add ptarmigan and saute until golden. Drain peaches. Add peach juice and cream to birds. Simmer until birds are tender. Serve hot, garnished with peach slices. Excellent with rice and a green salad. : Cr) “Sat MOOSE BALLS 3 lb moose burger 3 slices bread, crumpled 2 large eggs J pg onion soup mix In a large bowl, mix eggs, bread crumbs and soup mix. Mix well and add the moose burger and mix all ingredi- ents. Make into balls. Place in a baking dish and cook, uncovered, in a 350 degree oven for about I hour. Turn meat balls about halfway through cooking time. Serve with spaghetti or vegetables and potatoes. It’s that time of year again...hunting season! We “hunters widows” get used to weekends with the men in the bush and gear stowed on the porch, gun cleaning done at the kitchen table and talk of where those elusive moose or sheep can be hiding. In a couple of months time, if hunting is successful and the freezer full, we will be racking our brains for some new recipe ideas for ptarmigan, moose or caribou. We have gathered some favourites from friends, relatives and our most loved cookbooks, and hope that you will give them a try. STUFFED SHEEP SHOULDER 4 lb shoulder roast J onion, chopped 1 cup rice I green pepper, chopped 2 tbsp fat 1% c canned tomatoes 2 bay leaves J tsp salt Bone shoulder to make pocket for stuffing. Cook rice in boiling salted water. Drain. Melt fat in heavy pan or skillet, add bay leaves (crushed), chopped onion and green pepper. Cook slowly until tender, Add tomatoes and salt, cook five minutes more, then mix in rice with a fork. Fill pocket in meat with rice mixture, fasten with skewers, place on rack fat side up and roast in a slow oven (325 degrees) for 2/2 hours, Do not cover. ROAST DUCK WITH WILD RICE DRESSING Prepare rice: To 2/3 cups boiling water add 1/3 cup wild rice. Reduce heat and simmer gently until rice is done and liquid absorbed, about 1 hour. In a small amount of butter saute: 1 small onion minced 1/3 cup finely chopped celery 1/3 cup minced green pepper I tbsp sherry ¥ tsp salt. Add this sauteed mixture to the rice. Sprinkle the dressed bird inside and out with salt and pepper. Rub skin with alight sprinking of garlic salt. Stuff the bird with the rice mixture. Place in a shallow pan, with- out rack, in a 350 degree oven. Basting Sauce: ; % cup butter % cup sherry % tsp poulty seasoning Heat the above to the boiling point. Baste occasionally, Roast birds until done - two hours more or less depending upon size and age of birds. The above amount of dress- ing is ample for one mallard. The basting sauce is en- ough for two ducks of mallard size, but should be increased slightly for more than two birds. From the Neighbour’s Kitchen ua COOKED MARINADE FOR WILD MEAT 4 cups water I tsp dried thyme 1% cups white wine vinegar 4 sprigs parsley 2 onions, chopped 12 peppercorns _ 1 carrot, diced I tsp salt J clove garlic Combine ingredients, bring to a boil and simmer, covered for one hour. Cool, Pour over meat and refrig- erate 24 hours or longer before cooking. Makes suffic- lent for a 5-7 pound roast. Use with any wild meat. GROUSE IN SHERRY 4 grouse breast & legs 1 cup frozen mushrooms 1 tbsp vinegar 1 tsp salt 1 tsp salt % tsp pepper Cold water J onion, sliced 4 tbsp four J cup cream ¥% cup butter % cup sherry 1 cup chicken broth, made with Oxo cube Soak grouse overnight in vinegar, salt and water. Drain and pat dry with paper towel, Dredge each piece in flour. Melt butter in a pan and brown the grouse well. Turn down heat. Add chicken stock, mushrooms and onion. Cover and let simmer on low heat for at least 30 minutes, Transfer the grouse to a greased baking dish. Thicken the remaining sauce with 1 tbsp flour, salt and pepper, sherry and cream. Pour over grouse and serve. SIEG’S BARBECUE SAUCE FOR BEAR OR MOOSE 1% cup hot water I tsp prepared mustard 1 cup tomato sauce 1 tbsp Worchestire sauce 1 clove garlic, chopped fine ¥% tsp tabasco sauce 3 bay leaves juice of 1 lemon % cup chopped celery % tsp thyme Mix ingredients. Cover and cook very slowly for 2 or 3 hours. Add more water if needed. FIRE ALARM, - Wednesday, September 23rd at 1:00 p.m. Donny on the S quickly extinguished the flames. Chief Beckett makes the official inspection. Joe Hazy, owner of the car, looks over the damage. J medium onion, minced ~ NORTHERN LIGHTS COLLEGE $186,000 GRANT ANNOUNCED Advanced Education and Job Training Minister, Stan Hagen, recently announced that Northern Lights College will receive $186,000 of the over $9 million to be allocated for colleges and provincial institutes pro- jects from the Fund for Excellence. Almost $79,000 will be provided for the replacement of capital equip- ment as well as the acquisition of upgraded oe and other laboratory equipment. “In the past, colleges and institutes held back capital replacement expenditures in order to maintain levels of services.” Hagen said. “This allocation from the Fund for Excellence will allow them to replace equip- ment which is essential for instruction in almost every program area.” As part of the Government’s continuing effort to make post-secondary education opportunities avail- able throughout the province, funds will be allocated from the Fund for Excellence to expand the Diploma Nursing Program at several campus sites in the prov- ince in co-operation with B.C.I.T. Northern Lights College will receive over $107,000 of this allocation so that more students may be admitted into its Dawson Creek/Fort St. John campus program and a nursing laboratory can be developed at the same site to support instructional training. ‘‘There is a high demand for this program throughout the province,” Hagen said,“and we want to expand its availability so that a greater number of students can obtain training from the college located in their communities.” Northern Lights College will te invited to join with other colleges and institutes to propose priority curriculum development projects that will share the $600,000 allocated from the Fund for Excellence to up- grade local curriculum and modernize apprenticeship courses. As well, $300,000 will be distributed to projects that develop a regional coordinating role for a college or institute in respect of special education services and programs provided to adults. “These funds will be allocated to individual col- leges and institutes during the next few months, once firm project proposals have been assessed,” Hagen said. CASSIAR CENTRE The Cassiar Centre of Northern Lights College is back in operation after the summer break. We are bigger, better and have much more to offer residents of Cassiar this year. Our hours are expanded. Our services will be greater. It is our hope that the people of Cassiar will take advantage of this unique service. NLC has grown in a few years from one mobile campus in a motorhome based at Dease Lake to perma- nent centres in Dease Lake, Cassiar and Atlin along with many courses and activities in Iskut, Telegraph Creek, Good Hope Lake and Lower Post. This is the Stikine branch of the Community College which serves the Alaska and Hart Highway sections of B.C. We provide all educa- tional services for adults in these communities. In Cassiar we have a program of skill training courses, facilities for viewing Knowledge Network, a computer centre and com- plete information on post seconday education in B.C. At press time we are still pulling together a pro- gram for this semester but it will include courses on in- vesting and weaving; short courses on I.B.M. computers, basic programming on Apple computers, piano lessons, creative writing and air brakes. We also hope to be able to offer courses in typing and hunter safety training. As well, our hours have yet to be determined but we will be open about 20 hours of the week. Don’t forget the the weekend seminar on Paint- ing and Drawing being offered by Emily Carr College of Art. This takes place on October 23-25. The cost is $45 plus supplies. The deadline for registration is Friday, October 12th. We also make our amine available for use by the public. We have several tutorial programs which can be done individually and we man the centre with a computer technician. As well, this year, we will be pur- chasing two lap-top I.B.M. compatible computers which -will be available for overnight rentals. For further information watch the bulletin boards, W.S.T.V., this paper or drop by and see us in our office, (the yellow building across from the C.C.C.) We can be reached by telephone at 778-7878. Allan Studd. College Extension Proerar ee SSSSSssssssssssss SSS shirley Vickery.778-7410 ~ Next Meeting Sunday October 11th and every second Sunda Snowridge Elementary School Grade One Classroom 7:00 p.m. All Saints Anglican urch ‘SERVICES: 10:30 a.m. Sunday “1st, 3rd, and 5th Sundays: HOLY EUCHARIST 2nd and 4th Sundays: MORNING WORSHIP THRIFT SHOP: 2nd and 4th Wednesdays - 7 to 8 p.m. MINISTER: Rey. Allan Studd PHONE: 778-7239 The Brassmice, whose adventures and ruminations have adorned these pages in the past, did indeed make it to Ontario, Quebec and everything in between, Hidden safely away in the back of the Volvo they were not dis- covered until a lunch break at Hodder Lake - hunger took the better part of disgression and Kendal blew the cover. By then it was too late to send them back, so the Brass- mice had a well deserved break from the Church routine. From sleeping in hammocks during the heat of the day, to experiencing the Francophone side of our country, Zachary, Priscilla, Kendal and Julian had adventures that would take volumes to tell. Now they are back and once again concerned about the affairs of the community of All Saints. They wish everyone to know that they are back in their accustomed place and can be seen on any Sunday morning at 10:30 a.m. Sunday School is back in operation and another great community meal is coming up. They invite everyone to join them as they worship God with body, soul and mind and to follow. their con- tinuing adventures between now and June. REFLECTIONS by Beth Minty It was a great summer wasn’t it? There was the ‘short but sweet baseball season, the swimming, the aqua- sizes, the recreation centre activities for the young kids and the outside jobs for the bigger kids. Families rode their bikes together and ladies joined the sweatsuit par- ade along the road to the airport. Cabins were visited , fish were caught and berries were picked. Cassiarites sure know how to enjoy the best of summer! Although I long for summer to come, and I revel in the warm days, I am always ready for September by the time it gets here. To me September means re- newed sewing vigor, ordered days, and a return of winter activities. “Routine” feels like a delicious new phenom- enon. This year in the Minty household “routine” means having Douglas out the door by 8:30 with the usual flurry of breakfast activities just before or just after that time. Allison likes a further half hour of attention before doing her own thing, and then it is my time. I pour myself a second cup of coffee, head for “my” chair and contem- plate life. This is usually the time I read my Bible and meditate on what God is trying to tell me. Like most of you, when I contemplate life these days, I am planning what I will do with myself over the winter. Sometimes I get carried away, and my plans be- come pretty spectacular. ... I want to do this thing and that thing, I want to sew dozens of projects and perhaps take a course or two. I will be a perfect mother and wife and I will correspond regularly with my out of town friends. Summer is over and I better get with it! Oh yes. The house. It has to be spotless. And those extra pounds are not off YET. . . . My pulse is racing with the thought of it all. Of course you are probably all wiser than I am _and realize that my spectacular plans are just the thoughts of a crazy woman. Did you know however, that God would agree with you? He does not require us to be super human upholding ourselves as spectacular examples of men and women able to excel at whatever we set before ourselves. I do wish that I could perfectly meet the needs of my friends, my children, my husband, and my God. It is a task that I am bound to fail at miserably. However, it is with great relief that I realize that God’s way is much easier. Jesus said, “Take my yoke upon you. . .and you will find rest for your souls. . . my yoke is easy and my burden light.”” Mt. 11:30 Matthew 14:13-21 describes the feeding of 5,000. Jesus has been teaching and healing all day. As evening approaches, the disciples suggest that He send the crowds away so that they can go to the villages and buy them- selves some food. Jesus tells them, “You give them some- thing to eat.” They answer, “We have only five loaves of bread and two fish.” Jesus blesses the loaves and fish and instructs the disciples to give what they have to the ee The people eat and are Sete day time. only. ¥ BSSSSSSSSSSSSSSSSSSSSSSSSSSSSSISSSSSSSSSSSSSSSSSSSSSSSSSSSSSISSSSSSSSSSSSSSSSSSSSS SD sont . Cassiar Gavriny Ostoue: 1987 7 Page 5 Our Lady ot Lourdes Mission FATHER LEVERGE Our Lady of Lourdes Mission welcomes Father Joseph Leverge. Father Leverge came to Canada from Brittany, France in 1949, at which time he was ordained. The next twenty-seven years were spent working with the Inuit people in the Arctic. In 1977, he left the Arctic to travel throughout southern B.C. studying and attending various seminars. . Father Leverge is enjoying the slower pace af- ter such a busy schedule the last ten years. He finds the people of Cassiar are very friendly and helpful and the children he has met seem well-behaved. Physical labour is also on his agenda as he can be seen working on Sister Claire’s new snowroof. OCTOBER SCHEDULE Fr. Joseph Leverge Saturday Mass 7:00 p.m. Sunday Mass 11:00 a.m. Weekday Mass Mon. Wed. Thurs. Fri. 9:00 a.m. Tuesday 7:00 p.m. This miracle may have been the simple multipli- cation of loaves and fish, or it may be that the people re- ceived only the smallest morsel of food and yet were strengthened and content. It may also be that the miracle took place in the hearts of the people, that selfish people were changed into generous people at the touch of Christ. It does not really matter how Jesus performed this) miracle, but it does matter how we approach it. We must never be content to regard miracles as something which happened, but rather as something which happens. Mir- acles are not isolated events but are a demonstration of continuous power. From this miracle we can learn the place of the disciple in the work of Christ. Jesus gave to the disciples and the disciples gave to the crowd. Jesus worked through the hands of his disciples that day and He still. does. It is true that a disciple is helpless without his Lord, but it is also true that the Lord is helpless without His disciple. Yes, Jesus Christ needs disciples through. whom He can work and through whom His truth and His love can enter into the lives of others. Without such people He cannot get things done and it is our task to be such people for Him. It would be easy to be discouraged by a task of such magnitude, but there is another thought in this _ story which may lift our hearts. All that the disciples brought to Jesus was 5 loaves and 2 fish and yet 5,000 were fed. Five loaves and two fish were totally inade- quate for the task, and yet with the touch of Jesus they were plenty. Just as Jesus said to His disciples, “You feed the crowd.”, He says to me, “You become Christ-like.”’ The disciples answered, “We have only five loaves and two fish!”’, just as I answer, “But I am only Beth Minty!” The disciples trusted Jesus, and what they had to offer was the vehicle for a miracle. I am now encouraged to trust Jesus and give what I am so that He can work another miracle and exchange my weakness for His strength. (2 Cor 12: 7-10) Jesus sets everyone of us the tremendous task of communicating himself; but He does not demand from us. splendors and riches that we do not possess. He says to us “Come to me as you are, however ill-equipped; bring to me what you have, however little, and I will use it greatly for my service.” So as I sit with my second cup of coffee scrapping ‘my grandiose plans of perfection and comtemplating my shortcomings, I can offer the little that I am to the Lord and it is enough. What I am seems to be so lacking, yet if I take the yoke of Jesus, it is enough. What a relief folks! I don’t have to stand on my head! I can simply be me, available to the Lord, and it is enough! I am free to enjoy the simple pleasures of life if I stop struggling and striving; if I let the Lord lead me instead of me trying to lead Him. His burden IS light*and my soul HAS found rest. x