Page 20 December 1986 Cassiar Courier

7 No Trump

November 4 was an important night for the
bridge club as we managed a 3-table game. The last time
we had twelve players was on Oct. 22, 1985. Three new
players have shown an interest in duplicate bridge and we
wish to welcome John Little, John Lanteigne, and Doug
DesJardins, all from Erickson. The latter John and Doug
did well, coming in a very close second behind Kees and
Mayumi, In fact, the first four placings were not decided
until the last (25th) hand. Three no-trump was definitely
not “‘in the cards”.

On Oct. 21, we had a 2-table game with Iris
Trask and Brock Taplin taking top honours with 14.5 of a
possible 24 points, One point behind were Kees and May-
umi. Iris Trask, who learned to play bridge at our club, is
continuing to play well above average.

On Oct. 28 we again had a 2-table game but this
time Kees and Mayumi were on top and Brock and Ed
Craft came in second.

Our Christmas tournament is scheduled for
Tuesday, Dec. 16th. It will be held at the home of Sherry
Sethen at 622 Tagish Street, beginning at 6:00 p.m.
Dinner will be served, so please let Sherry know if you
will be attending. The more players there are, the more
fun it should be.

Bridge is played every Tuesday night in the
Library at the Recreation Centre in Cassiar, starting a
half hour earlier. If you wish to find out more about
duplicate bridge or if you are interested in joining, please
telephone Kees van der Pol at 778-7567.

A JEWELER WITH A DIFFERENCE

DEAN ADDISON

By Lorraine Lanteigne

Dean Addison, head of the “International Gold and
Gem Company” based in Toronto was in Cassiar recently.
He brought with him a display of precious gems and gold
jewelry, which he exhibited to customers in Cassiar.

Addison has been in the business for seven years.
After gaining experience with an established Canadian
company whose head offices were in Belgium, Addison
began his own business two years ago. ‘Connections
combined with trust build a reputation in this business.”
says Addison. “Many deals are settled with a hand
shake.

Travelling is a major part of his work. {i the early
part of the next year he will be travelling t» ong Kong
where he hopes to expand into other marketing areas.
“It is a stressful business,” says Addison, ‘but ! find tra-
velling to a community like Cassiar pressure relieving.”

Clear in our conversation was Addison’s definite
interest in the people he meets in his travels. He exhibits
many qualities of an adventurer. He would rather depend
on himself than others, feels that opportunity for self is
more important than job security and is well motivated -
some might call it driven to do the best he can, not only
for himself; but also for the people he deals with. “A lot
of people might find it odd that I would drive from Tor-
onto to Cassiar to do business, but,” emphasized Addison,
“I like to combine my business trips with some adventure
and pleasure.”

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At Erickson, Addison, whose company designs and crafts
jewelry, explains to a customer how repairs can be made
to her jewelry

On this particular trip he was picking up a polar bear
skin in Vancouver. He decided to combine the trip with
some skiing and visiting friends across the country. “Most
of my customers become friends, and | enjoy seeing them.
Driving across Canada was a great experience and although
I might not do it the same again, I won’t forget the trip.”

nee Stan

Mary Comper, a well known Cassiar
resident, presents us with an ‘Italian
Christmas Dinner’. The mouth -
watering recipes are sure to please
the people at the table, and if you
prefer turkey at Christmas, perhaps
these recipes might come in handy
for a festive dinner party over the
season.

MUSHROOMS WITH PARSLEY
AND GARLIC

1% Ibs small white mushrooms
2 tbsp butter
2 thsp olive oil
% c chopped parsley
3 garlic cloves, chopped
salt & pepper to taste

Wash and dry mushrooms and cut into slices. Melt butter
with oil in a large skillet. When butter foams, add mush-
rooms. Saute over high heat until golden. Add parsley,

garlic and salt and pepper, Cook | minute longer. Taste

and adjust for seasoning. Serve hot or at room temp-
erature. Makes 6 to 8 servings.

ESPRESSO PARFAIT

From The

Neighbor’s Kitchen

RAW SPINACH SALAD

1 bag fresh spinach
lt large Spanish or other sweet onion sliced into thin rings

1 small ripe tomatoe chopped finely

Combine above ingredients in a large salad bowl and toss
with oil/vinegar dressing.

STUFFED VEAL ROAST
24% to 3% Ib boneless veal salt & pepper to taste

roast, from shoulder, top % lb prosciutto sliced (ham)
round or breast 2 tbsp butter

Cassiar Courier December 1986 Page 21

MUSHROOM CAPS STUFFED

20 large mushrooms
1 clove garlic (cut finely)
1 tbsp parsley
1 egg
¥%4 tsp oregano
% c onion (cut finely)
4% c bread crumbs
2 tbsp parmesan cheese
4% c ham (cut finely)
salt & pepper

Remove stems - dig out middle of
mushroom slightly. Coat mush-
rooms with oil and place in a but-
tered baking dish. Cut stems up
small and add onion and garlic, fry
at low heat for 5 minutes. In a
bowl combine bread. crumbs, par-
sley, parmesan cheese, eggs, ham,
oregano, salt and pepper; mix together with stem mixture,
Fill mushroom caps - dab with oil. Bake at 350 for thirty
minutes, covered.

OIL/ VINEGAR DRESSING
pinch of salt
3 anchovy fillets (minced)
pinch of black pepper
Juice of 1 lemon

% c olive oil

1 garlic clove mashed

2 tbsp wine vinegar

2 hard cooked eggs (mashed)

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y pS Se SPY eS U Ngo! BES Ure USES USE Deere Veer D Addison is also.a commercial pilot. He has some 2 pots of Espresso eee oe 2 tbsp sugar Sends cloves. finely chopped 3 tbsp olive ol A Oe ie 2 a tee ee a
t @ r ff* future plans of doing some flying in the north. “‘T like CUP CORNG Leaves from 2 sprigs fresh Ic dry white wine i ae ee ee SS eNe gi fee hs
{ the north. I was the first jeweler in Tuktoyaktuk. Some i F ; rosemary or 2 tsp dried chicken bouillon cube garlic,mas egg, juice.
AN : : i 39 Combine above with hot coffee and place in a long cake Mix very well and then when ready to serve, you can dis-
y, "of my best customers and friends came out of that trip. : : f rosemary ‘ /
A} He plans to return to Tuk again as well as other Arctic tin. Place in the freezer and when it starts to cool you card bits of garlic.

is .! al Lae tts must stir it frequently. It will start to form crystals, Ask your butcher to open the veal roast and flatten it LASAGNA

Se ATE F ROM P &W SER ICES ax is Averaging fifty to sixty thousand miles per year on ee Sh Unes a Tuber sPalild Workssjine)./erepare,jresh our. It should look like a large -cutlet. C ombine garlic Layers: Start with tomato sauce, lasagna noodles, par-

ae ~ y S : : : . f whipping cream (use a small amount of sugar). and rosemary in a small bowl. Rub mixture on inner .

“} 3) c - ns his car, Addison describes himself as a workaholic. He pping silo REL AS prinble- Vin iesalt Dead penper® Top with mesan cheese and last Balsamela (white sauce).

oe V keeps in contact with his customers and says that it’s not i j : a : ;

in ESSO SER ICE STATION ~~ im really necessary to know your diamond - but it is an ab- Use tall Re ag or Parfait ea) layer Me au A ls slices. ee a es ste ae Tomato Sauce: Cut finely one onion and fry in butt er
n REGULAR HOUR < CHRISTMASHOURS: f= solute to know your diamond man! A unique individual with the. whipping: ‘cream’ until’ the gigs is almost full. +’ meat with string. Melt butter with oil ina largeheavy tow heat. Spices to add © salt, pepper,-sweet basil:
a 4 SF 5 mS who enjoys what he does and likes to give personal Last layer should be espresso. Pour over about | tsp of casserole. When butter foams, add veal. Brown on all When the onion is nicely browned add stewing beef (cut
u Monday : Thursday open9a.m.-6p.m. 4 & Dec. 24 - Regular Hours are - ddisohaeartewslecNantr adifferarice Cognac and a swirl of whipping cream on top. Serve sides over medium heat. Add wine. Deglaze casserole up in small cubes). Fry meat until browned. Add one
On ree wis Ton : spins Dec: 25th & 26thi- closed in Before leaving he said that he plans to return in the PRIDE IAI: Dee FEES OU ALTE GEASS EM NATL can of whole tomatoes, stir well. Fill pot with water and
H u ATe- mM. . ” . 4 1 ] ;

i hfs take Uli EM Sal A 3 a Dec. 31st - Regular Hours. . ff late Spring. “I'd like my son to see this country,” Addi- j NORTHERN ZUCCHINI ag. Olecasserole,. “When: winets reduced shy. half, reduce “ig wito\boll fora Tew hours
ny Closed Sunday a Jan. Ist, 1986-closed — « AN son thought aloud. Perhaps another generation of adven- heat. Crumble bouillon cube late wine. Partially cover
ig . = ‘ ; - | ;
SYS Veer Deere Ue eS U ee re Ue be Deer ee Pere VE DRE Deere Dp! — turous precious gem and gold dealers in training? ; lonion (sliced) 1 tbsp oil paca FE a aed To Balsamela (white sauce): 4 tbsp butter 4 tbsp flour

os _ ss ~ : Ps 5 oe g fs 1 PS
ED Pad Soho ad abe ged De bs Se bgt a DE Spe ad A SS OS ead aS) Spee Pai Sie ‘ 4 4 sliced zucchini. Ss ancanins a ohana | can whole. tomatoes. * —squee lOOkKSt0o ary, add a little’ more wine or water- fees jue 4% tsp_salt Rte pinch pepper
a parsely salt & pepper 2c milk

Place veal on a cutting board and cool 5 minutes. Keep

In a large pot, brown onion in oil. Add zucchini, whole SRE LTTE SUC TUCRE AG AUTRE CURE VATE LAL Ce Melt butter on low heat, then add flour, salt & pepper.

_$HOLT AGENCIES ¢
rt ~ : . i % “tomatoes, parsely, salt & pepper. Fill pot slightly with Taste and adj ust Spine for seasoning, thensspoon over" Mix vigoursly until bubbles are formed and it thickens.
>T : y water. Boil until most of the liquid has evaporated. EE a TOTAL AIEEE. OG) SSH Add milk slowly, mix until smooth and thick.
se I NS U RA NCE LTD. ae PR ERRHSCRE St ERLE RNG ALE LE RR REE NT? SRR RUE GGA ARG ALARM ‘ th tf at , a - SGN ; REGUS os
: | ristmas Snacks With [he Kids’ % , 5
y ry ry LOIN ry ry ry ¥ Looking forward to some baking fun with the CHEESE STRAWS Slerrp
Christmas
&

kids? Karen Muir gave us some favorites of hers. 2c grated cheddar cheese

Fide IEWGLIG Hale WITTE: SHocaape hi Nothinilike vadepsbakingeswder
New Pear
from the statf at

oe some fun in the kitchen to get into that cozy
The Ropal Bank

Christmas mood. «
Dec. 24th - Regular Hours
‘Dec. 25th & Dec. 26th - Closed
Dec. 31st - Regular Hours
January Ist, 1986 - Closed

| Marvel Travel
Service Lid

164 Elliot Street, Cassiar (Trailer next to Curling Rink) 778-7220

RENO PACKAGE

Koon @ Merry Christmas

1987 z Ox ¥
S: & es
= ~ $660.00 es ~ = pa eee
| PACKAGE INCLUDES: § . apoy New Year 3
% Round Trip Transportation from Watson $
E Lake- Vancouver return and Vancouver
- Reno return.
#% Accommodation at the Delta River Inn for
-® 3 nights and the Sands Regency for 4 nights.
% Prices based on double room occupancy. ¥
= Return transportation between airports and $
t hotels in Vancouver and Reno. Hotel and
airport taxes including U.S. tax.

1c flour
Y» tsp salt
3 tbsp butter or margerine

Use hands and rub above ingredients together,
adding enough water to make a pastry. Roll out
ipastry thin as dough will puff. Cut into fringes of
desired length. Lay flat on a cookie sheet or give
them a twist. Sprinkle with salt. Bake at 350
until light brown. Do not overcook.

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ALMOND BRITTLE

1 tbsp butter or margarine
3 tbsp Rogers Golden Syrup
i c blanched almonds

‘1/3 c white sugar
Y% tsp salt

Combine above ingredients in a heavy frying pan
and heat until melted. Cook over medium heat,
stirring constantly, about 10 - 15 minutes or un-
til almonds are a rich caramel colour. Spread

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CARMEL POPCORN BALLS

; Y butter or margarine 1 1/3 c white sugar
y 2% a Ye c Rogers Golden Syrup %4 tsp vanilla

ee ee “tes 6 qts popped popcorn i pinch of salt |
Bring above ingredients to a slow rolling boil and
boil 4 to 5 minutes. Pour over popcorn. Sprinkle
unsalted mixed nuts or peanuts to your taste.
Mix with a wooden spoon trying not to crush

_ popcorn. Form into balls. May be wrapped in
* Saran wrap.

mixture on foil and let cool thoroughly. Break
into bite sized pieces.

SEASONS
GREETINGS

to everyone from

hh

DON’T FORGET YOUR AUTOPLAN
RENEWALS AVAILABLE HERE

164 Elliott St., }
Cassiar, B.C. ¢
Phone 778-7220

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NUTS & BOLTS

“Use small boxes of cereal: Cheerios, Shreddies
‘Broken pretzels 4% c Worchestershire sauce
2 c butter/margarine 1 Ib unsalted peanuts

142-2 tsp each - onion salt, garlic salt, celery salt

pe Span SA Sader Sager SoA Set Er

“, 2 : ; Mix cereals, pretzels and nuts in a roasting pan. K
oF y ar - Hours 9:30 - Noon and : ; Melt margarine, worchestershire sauce, and spices :
Medical and Cancellation Insurance. 3 -00 5:30 m - % and pour over cereal. Mix well. Cover with tin K .
* 1: - oO. Pe : rs foil and bake 1 hour at 225 degrees. Take foil off .. QUT g r ou (ce :
HOURS: 9:30 a.m. to12Noonand 1:00pm to5:30pm 2 Be ee Mon,, to Fri. pc and bake 1 hourslongersmixing.every 20 minutes. :
ae sare : : AME 4 RP re Ee Make sure juice is gone and-mixture is crunchy.

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SRT SES EVES POMSE SS Pos a bE S Be NSE S MS bMS be Sa 5 ot Sa diaed 3 abt Webds) cint cube eae} eS Sgt Shea Y : ; PD ake = $y Oe

» Store in.a.cool, dry container: .- 9 —- ~

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