ee en er a _ —_ — ee oe ea Cael -xodnsvon wSeixrueEed>d ws Cassiar Courier November 1989 Page 23 MORE FROM YOUR | NEIGHBOUR’S._ KITCHEN. By Sharon Riseborough Seago > 4 Som, SS he mood is merrier when your holiday messages arrive in time to be enjoyed - and shared. Working with postal administrations around the world, these | are the suggested mailing dates for outside Canada. ; SURFACE MAIL (Packets, Parcets, Unsealed Greeting Cards) ae ee || La Desserte's Prune and Chocolate the crust for 7 to 9 minutes, li Cheesecake until set and lightly Brovnwa® | | i4 Cool the crust completely before DO enue Enos ey filling. Prune puree: 2c. vanilla ice cream, slightly Great Britain } N. '. 11/2 c. pitted prunes li 1/2 c. dark rum Make the cheesecake: las aaa £ i 3" tbsp. granuiated sugar 5. iin thesbop, of a abublem boll csc pticet ier cee ious aR caper 11/2 tsp. finely grated orange ©&©, over hot, not simmering, wat- inbor pieces ueune WITS re pest er, melt the chocolate, stirring 1/3 c. minature ch lat 1/2 tsp. vanilla extract frequently until smooth. Remove mint patties ERISA GN ehh ahaxes the top part of the double boiler from the 1/4 c. candy-coated chocolate or peanut butter pieces 30 malted milk balls bottom and cool the chocolate for 5 to 10 minutes’. or until tepid. Crumb crust: 1 1/4 c. graham cracker crumbs 2 tbsp. granulated sugar f 4 | 2 tbsp. unsweetened non-alkalized 6. In a large bowl, usin if : ’ Gg a | cocoa powder _ hand-held electric mixer set at pine oe eeghctes Sli ata Siva ; f : : ' 5 tbsp. unsalted butter, melted medium speed, beat the cream Gandies eee nega arse nape es me 20 Oc. 20 Oct 1 Oc. | cheese and sugar for 4 to 6 min- blend until of de eed aoe : : — | Cheesecake: utes, or until very smooth and tenc Serve i oie ae ase eae peer np es rate | 9°02: bittersweet chocolate, creamy. Add the eggs one at a 954 Bie ) axe bans pescetenr poate tiemeen alain _ coarsely chopped time, beating well after each P ge = ae ea, = ae 4 2 a cream cheese, at room temp- addition. Beat in the light and you're running you can rely on Priority Courier a’ - erature heavy creams. Worldwide, Network k to speed your cards and gifts on their way | 1/2 c. granulated sugar 7. Transfer half of the’ cheese- Ginger-Sesame Squares Save t Mor Canada _ § large eggs, at room temperature cake mixture, about 3 cups, to i = 5¢ with Greet More € greetings in ire 1c. light cream, at room temper- another large bowl. In one_ bowl Base: © Here’s how Greet More works. Look fF this symbol where you buy boxed feature of the batter, using a hand-held Pe Velour cards. It means the set contains special envelopes which, when filled fa g 4c ranulated sugar =. in correctly, allow you to use 33¢ Greet More stamps. These stamps 1/2 c. heavy (whipping) cream, at electric mixer set at medium ay ve g it g " are valid for delivery within Canada until January 31*, 1990. _ room temperature speed, beat in the prune puree. LALCSD 3 Sa : 1/2 c. unsalted butter Ask for complete details at any postal counter. In the other bowl, beat in the 1/4 c. sesame seeds, toasted* ea ae tec aerate a ————— See EEN Ase cae ATR hee oa pad erect Oe SS = Se Ss Share Ae oe ents PRC Ye ie a NR RO I ES a a FS x= a ee MAIL POSTE Canada Post Corporation «Societe canadienne des pusies Helping make the Season merrier SAPNA Video Hentals Open 7 Days A Week + No Membership Fees Hours: 12:00 p.m. To 7:00 P.m. Special!!! Kids Movies Two For The. Price. of One Come In And See Our Selection 313 Tagish St. 778-7480 Pate a Ne RS AC RE A Np ria a toe e 5 2 3 SA ORE WEA TS OS a Ee ee a sae a layer at a time, and Drown on ail 350F for 45 minutes till set. The jade Mountain Gymnastic Club is still looking for a coach for the 1989/90 season. If there is anyone in town who is interes- ted, please contact Mrs. Mickey Tripp at 778-7390. It is not too late to start a season and there has been a lot of interest for a club this year. It would take a ai nee bse person about four hours of their Spare time a week, please think it over and contact me. WE NEED q YOU AND YOUR TIME! HOW TO AVOID THAT SINKING FEELING. An extra 15 inches of track lets the Mountain Cat™ version of the Wildcat™ El Tigre EXT™ Cougar™ and Panther® easily handle the deep stuff It’s the seiner sled for off-trail riding and handling steep grades. ‘World Class Snowmobiles™ ©Arctco Inc., 1989. *™ Trademarks of Arctco Inc. Sour cream topping: © 1 1/2 c. sour cream 3 tbsp. granulated sugar 1 tsp. vanilla extract Make the prune puree: 1. Place the prunes in a mediun. bowl. Cover the prunes with water and let them soak for at least 4 hours or overnranty until soft. 2. Drain the prunes. Ina _ med- ium saucepan set over medium heat, combine the prunes, rum sugar, orange zest and vanilla. Bring the mixture to a boil, reduce the heat to low and cook for 10 to 15 minutes, or until the mixture is thick. Transfer the mixture to a food processor fitted with the metal chopping blade. Pulse the processor on and off three to four times, or until the mixture is completely pureed. Transfer the puree to a bowl and cool it completely before using. Make the crumb crust: 3. Position a rack in the center of the oven and preheat to 350F. Remove the side from a9 by 3 inch round springform pan. Trim a 9 inch cardboard circle so that it fits snugly within the curved lip of the bottom of the spring- form pan. Lay a piece of heavy- duty aluminum foil on top of the cardboard lined springform bot- tom, leaving a 2 inch overhang all the way around the edge. Carefully attach the side of the springform so you do not tear the foil. Wrap the foil overhang halfway up the outside of the springform pan. Lightly butter the side and foil covered bottom of the springform pan. (Lining the bottom of the pan in this way will give the cheesecake an even, flat base, making it easy to remove the cheesecake from the pan.) 4. Ina medium bowl, combine the graham cracker crumbs, sugar and cocoa. Stir in the melted but- ter. Press the mixture onto the bottom of the prepared*padn. ~Bake RI FO RSD FMI KEE © QPEL SPW FY MEMO F SYP HS ne melted chocolate. 8. Scrape the: chocolate batter into the prepared pan. Gently spoon the prune batter on top of the chocolate batter, being care- ful not to mix the two batters together. Bake the cheesecake for 1 hour. Do not open the oven door during the baking time. At the end of 1 hour, turn the oven off and leave the cheesecake in the oven to cool for 15 minutes. Make the sour cream topping: 9. In a medium bowl, stir to- gether the sour cream, sugar and vanilla. 10. Open the oven door and care- fully pull the oven rack with the cheesecake on it out of the oven. Gently spoon the sour cream top- ping on top of the cheesecake. Return the cheesecake to the oven and let it set for 1 hour. 11. Remove the cheesecake from the oven. Run a thin bladed knife around the edge of the cheesecake to loosen the cake from the side of the pan. Cool the cheesecake completely on a . wire rack in a draft-free place. Refrigerate the cheesecake for at least 6 hours or overnight before serving. RICE SALAD ITALIANO 2 ec. cooked regular brown or white rice 1c. bite-sized broccoli florets 1/4 c. diagonally sliced celery. 1/4 c. chopped bell pepper 2 tbsp. sliced green onions 1/2 c. bottled reduced-calorie Italian salad dressing In medium bowl, combine all salad dress- ingredients except ing. Pour dressing over salad mixture; toss to coat. 6 serv- PANGS... a : IVS 2 hav er wer AVA BwVoD Topping: 2 eggs 1/2 c. granulated sugar 2 tbsp. flour 1/4 c. finely chopped preserved ginger 1/2 c. raisins 1/4 c. sesame seeds, toasted* Base: In bowl, combine flour, sugar and salt. Cut in butter until crumbly. Stir in sesame seeds. Pack into ungreased 8- inch square pan; bake in 350F oven for 20 to 25 minutes or until lightly browned. Topping: Whisk together sugar and flour. Stir in. ginger and raisins. Pour mixture over hot base. Sprinkle remaining sesame seeds evenly over top. Bake in 350F oven for about 20 minutes or until filling is set. Let cool on rack; cut into 16 squares. *To toast sesame seeds: In skillet over low heat, ‘seeds for 3 minutes or eggs, small toast until lightly browned. Dees a ee eee ee ee Se