Page 12 May 1984 Cassiar Courier Thoughts on Food su... Daniel is originally from Switzerland and has given us a few recipes from his homeland. FONDUE VAUDOISE 13 0z. Gruyere 1 clove garlic 8 oz. dry white wine 2 tsp. cornstarch 1% oz. Kirsch pepper nutmeg Crush the garlic in the fondue pot very fine. ‘Pour the white wine in the pot and warm slowly. When the wine begins to boil slowly add the fine. vigorously for about 10 minutes. Allow the dough to rise (covered) in a moderately warm place for about 3 hours before using. Soak the ham for one day in lukewarm water. Rinse the ham with cold water and scrub with a brush. Dry the ham. Roll out dough and place ham in center. Enclose the ham with the dough. Seal the edges. Garnish with remaining dough. Bake 25 minutes per pound of meat in oven at 440° F (225°C). Cover with aluminum foil for half the baking time. The degree of doneness is best checked by use of a meat thermometer. The following garnishes are suitable: a platter of different salads, pickles, mixed pickles, gherkins, or leaf spinach with grapes and roasted pine kernels. Serve Madeira Sauce separately. 2 persons ly grated cheese, stirring with a wooden spatula. When the cheese is melted and the mixture starts to boil, let it cook slowly for one or two min- utes. Dilute the cornstarch with I oz. of white wine and add to the mixture, stirring constantly. BUNDER SOUP 10 servings Add the Kirsch and mix well. Serve with french bread cut in small cubes. Bon Appetit et Sante! HAM IN A PASTRY 1.10 to 12 lb. Ham 4 Ibs. bread dough To prepare bread dough: 3 lbs. flour 1 oz, salt 1% oz. Yeast 1% pints water Heat the water to 75°F (25°C.). Add the yeast and salt and stir until dissolved. Place the flour in a large bowl. Add the yeast and water mixture 1% oz. fat 5 oz. onion 5 oz. leeks 3% oz. carrots 1% oz. celery 3 oz. dried beef (grisons) 3 oz. fresh ham I oz. flour 3% oz. pearl barley 1% oz. navy beans 3 quarts stock 2 egg yolks 1% cups cream Cut vegetables, dried beef, and fresh ham very fine. Saute in fat and add flour. Add pearl barley and navy beans and continue to saute. Add stock and simmer for 1% hours. Thicken with egg yolks and cream. Adjust seasoning. to flour. Stir until blended. Knead the dough ‘Skeena Valley A cats Cut-up Frying Ch Roasting Chicken Duck Pork Chops Pork Roast Pork Steak Pork Cutlets icken Bacon, sliced, homemade Chuck Roast, boneless Blade Steak T-Bone Steak Club Steak Sirloin Roast Beef Stew Ground Beef, lean Short Ribs Cross Rib Roast Meat Loaf for baking Swiss Sausage Super Saver Variety Pak 75 Ib. or 34.020 kg. 5 lb. 5 lb. Congratulations to the members of the Red team (Senior Men’s Recreational Hockey League) for the suc- cessful playoff series. The Playoffs started off with the Red team meeting the Oldtimers in the semi-finals. After two excellent games between these teams, the Red team won the best of three series by: winning the first game 5 to 4 in overtime and winning the second game 8 to 2. ; The Red team then moved on to challenge the Blue’ team who had finished in first.place in the regular season. The first meeting between the Red and Blue teams was a 4 to 3 win in overtime for the Red team. The next game was held on March 22 and the Red team came out on top by a score of 3 to 2; thereby winning the playoffs. Again congratulations to everyone on the Red team who contributed to a good season and excellent playoff series. Members of the Red team were Dennis Anderson, Daniel Bernard, Brian Clemens, P.J. Connolly; Wayne Connelly, Chris Craft, George Drzimotta, John Drzimotta, Vince Gibson, Dave Gunning, Cameron Joseph , Gordie Kamlah, Richard Knowles, Bruce Leckie, Dan Leckie, Graham Overton, Allan Peck, Francis Rankin, Roger Roy, Larry Snyder and Ralf Voss. 100 lb. or 45.360 kg. 50 lb. = $109.30 ' 75 lb. = $183.00 100 lb. = $215.00 150 lb. = $352.80 Senior Hockey — : CURLING CLUB NEWS The Annual Bonspiel held March 21 - 25 was a trem- endous success, due to the work of Karen Brocklebank, Keith Taylor and their committee, with the help of many many others. Walter’s decorations for the theme of the 50's really added to the atmosphere. f Bonspiel Scenes A EVENT WINNERS B.-Pratt, J. Bucar, P. Hansman, |. Crossley, Cassiar JOHN & OLIVIA IN ACTION Cassiar was well represented at Cantung’s 21st Annual Curling Bonspiel this year, with five teams competing for an excellent variety of prizes. Do we have to report that the micro wave ovens, first prize in the A event, stayed in Cantung? However, Joe Saro, assisted by Gerry Pisonic, Helen Billingsley, Keith Taylor, with Karen Brocklebank along as spare, gave a pretty fair sample of good curling, “and took Ist prize in the B Event. Further down the scale, _ Bill Pratt with Joe Bucar, Bub Crossley and Milan Psenko B EVENT WINNERS D. Patterson, L. Grant, J. Isaac, A. Weatherall, Carmacks ming and five-pin bowling to relaxing in the jacuzzi, sauna or hot springs — the three latter being especially popular with our co-curlers. : After a weekend of good curling, fine hospitality, - good company and great fun, we have some unanswered | questions for our co-curlers: **Will Dave Armstrong give Bub back her bra and night- C EVENT WINNERS dress before Penny finds out? evi L. Battaja, D. Battaja, B. Hiebert, C. Tizzard, Tungsten Bal Bill Pratt give Penny back her slip before Dave — inds out? : **Who pushed Bub and Diane (both wrapped in one tow- el) into the men’s washrooms? ** Who pushed them out? **Does Dave Armstrong always arrive at the curling rink _ in his bathrobe and barefeet? : % se % ; D EVENT WINNERS R. Voss, B. Leckie, V. Kneller, D. DeCecco, Cassiar Cassiar’s first Ethnic Bonspiel was held on April 6, 7 and 8 with participation from many groups. The din- ner on Saturday night was really great; such a varied “choice of dishes. Winners of the bonspiel were the Ger- man (?) team of Ralf Voss, Phil Hansman, Vivian Kneller and Crystal Daum. Don’t know what happened to the Saskatchewan team — guess they ran into some bad ice! Speaking of ice, Joe Saro should be praised for his work keeping our ice in great shape all year. Curling on Cantung’s Ice 2 was like trying to curl on Ice 3 in Cas- ‘siar — ‘Connell Street’’, Cantung Capers -**Why did John Colak stay so close to Bub and Cecile at _-came-4th in the C Event. Off-ice activities gave Bill-Pratt- and Helen Billingsley the coveted ‘‘Horses Ass’. Other off- - | ice activities ranged from the more energetic squash, swim- Cassiar Courier May 1984 Page 13 by stan Deyo Saturday night’s banquet and dance? **Will Ken Smith follow a bare leg anywhere!!! **What did Fanny (Cantung’s famed tatooist) find under your towel, Milan? Seems that whatever it was her exclam- ation was “it’s green“! : **Does Joe Bucar usually wear his car blanket to the curl- ing rink? **Has anyone ever told Bill Nymerer he doesn’t spit his ~ teeth dowm the ice to psyche out his opposition? **Did Verna have to give Dave Armstrong heck just be- cause she was awakened at 3:30 a.m. — it wasn’t his fault she had his shoes when he needed them for a 4 a.m. game! **Why were Bill Pratt and Penny Armstrong ‘getting phys- ical’ on the dance floor? **Does anyone think Don Tizzard would win a Raquel Welch ‘look alike’ contest? **“Why did Karen, Keith and Gerry spend two hours driv- ing around the tailings pond, we could have told you that you wouldn't find the hot springs up there!!! **What is it with Milan and Jennifers? **Penny, what was Bill doing to you down there to get 10 in 2 ends? *“Is it true that Pratt’s rink wants to trade the horses ass fora skip next year? He . . . . Did you see Sophia Loren disguised as Joe Saro?