es Page 6 December 1984 Cassiar Courier eects Fashion Fun stnresuee yR i* ve Fat Borsato and Glen Whittington modelling fashions from Fashion Plus. It was an evening of fashion fun and good entertain- ment. On Saturday, November 10, the Arts and Crafts Society of Cassiar sponsored “Fashion Fun For Everyone” Intermission entertainment was provided by the hilarious antics and original talents of “Ptarmigan Playhouse”, the local drama group. Adelfa Yee and Candice Macalister of The Final Touch, Cassiar, contributed a wide selection of fashions and all accessories to match, ranging from sportswear and casual to the more sophisticated and formal evening ap- parel. Also shown was a nice selection of bedtime and lounge wear. Also participating in the evening’s fashion display was Fashion Plus from Smithers. They too carried a wide sel- ection of designs suitable for every individual taste, from the simplest of daytime wear to the classic black of an elegant evening dress. All their men’s fashions complim- e a aver from all the ere at “Eric fison : 1S EEE NE RETO ented every type of occasion from the casual to the ut- most formal affair. Adding to one’s choice and for variety were the hand- tailored garments from Linda Andrews and Lana Potocn- jak, both of Cassiar. These ranged from the sleekest of silk dresses to the more classic two piece suits. Also shown were some very formal and original strapless gowns. All hand tailored garments were one of a kind and the selec- tion was unique. Also in this category was a lovely jacket of earth tones. This garment was beautifully- hand woven by Sandra Sandvik of Cassiar. The evening also featured a luxurious fox fur coat, suitable for any special occasion, from Maria Cvetkovich of Cassiar. The overall selection of fashions for both men and women was limitless, providing something for everyone. Any particular fashion requests can be met by contacting the businesses or individuals who provided fashions for the show, The Arts and Gafts Society would like to thank all the volunteers who put in the long hours of work — from the models to those who assembled the ramp, people who served during the evening, lent mirrors and the door at- J. R. Waite modelling sportswear from Fashion Plus ‘Merry Christmas Q0e anda Sapoy New ERICKSON Git D f. si Se ites Sie eee eae eae Sais. » oe Sra are 8 sierra ype Debbie Conley modelling sporstwear from The Final Touch tendants. A very special thanks to our commentator and . chief organizer, Sherry Sethen, and to Robert Sethen for tending bar, and to all those businesses and individuals who provided garments for the show. Thank you “Ptarn- igan Playhouse” and all those who donated door prizes, and to all the community members who made it happen. Thank you, Marc Poulin Sor the music. The models in the fashion show were Pat Borsato, Denise Clark, Debbie Conley, Gayleen Connolly, Carol Dalrymple, Marie Drzimotta, Anna Guarducci, Julie Mc- Grae, Carol Mackin, Marvel Nitti, Marie Penno, Cecil Gale Terras, Stan Carter, Owen Corcoran, Giro Guarducci, Berndt Guderjahn, Richard Knowles, J. R. Waite, Glen Whittington, John Wong and George Bundan. “<#e ~e¢ sf Jobe She Sete. Pron fs Sen SHEN Sea Se ae ate Shen Sater Satyr Satter Sen Sate Soe Salen Spee eo : } a 4 ‘ ee ee Sel C oteenteeeieeel 2g ws ae ae mc ~ a, oe, Sad a ee ‘ ~=— ue “a oa Be Kee Mert Mace! Sa Fe 2 mr cena Fn ce geen ah Kee ge RE ee, mate tt phen pa gore 4 Sheer Thoug hts on Food The menu I am writing about was served at the Long Service Awards Dinner in October. The dinner consisted of eight courses. Of these, some I will describe briefly and some I will go into more detail. The meal was started with the serving of cocktails and cold canapés, as an initial appetizer. Phyllo Coeur Escargots avec D/artichauds, was the starter. This is a Greek pastry filled with escargots and artichoke hearts, sauted in garlic butter. Consomme Rossini was the next course to be served. This is a chicken consommé, lightly thickened with tapi- oca and garnished with profitroles which were stuffed with half truffle puree and half fois gras puree. The third course was Spinach Salad St. Jacques. This is a crisp, well trimmed spinach leaf salad, garnished with grapefruit sections, poached scallops, served with a vinai- grette dressing. Then Grouse Supreme Grande-Mere — breast of grouse braised in brandy and vegetables. When served, the grouse is coated with a brandy and mushroom sauce. Just before serving, garnish the dish with croutons. Zucchini Sorbet, a light citrus-lime flavored ice sher- bet, garnished with a twist of lime. This is normally served before the main dish during a large meal such as this in order to clean and rest the palate. The main dish of the meal was Tournedos A’la Graine De Moutarde, a well trimmed filet served with a french mustard sauce. The vegetables which accompanied the filet were: Pomme Chateau (turned roast potatoes), Endive Ala’Ardennaise (Chicory blanched in milk, wrapped with black forest ham, sprinkled with bacon and parmesan cheese and browned in the oven) and Gumbos Janine (Okra sauted with tomatoes, onion and flavored with garlic). For dessert, Feuillete Chaud Aux Framboises Avec Sauce Caramel. This is a layered puff pastry with orange pastry cream and raspberries, served with a rich caramel sauce. For after dinner a selection of assorted cheeses and fruit was then served as the last course, only to be follow- ed by coffee and liqueurs. PHYLLO NESTS Phyllo is best bought as the time required to make this product takes away from what it is meant to be, as . in this case, a shell for a filling. Keep the dough moist and covered, working quickly. The dough is painted, one sheet at a time, with strained garlic butter. Roll the dough towards the narrow end with a skewer. Approximately 2” from the end the two rows are brought into each other and crimped together. These ‘are then baked at 325 *for 20 minutes until pale golden brown. ARTICHOKE AND ESCARGOT FILLING 4 - 6 portions 4 oz. minced onion 2 minced garlic cloves 8 oz. butter 1 oz. chopped parsley I tbsp. Dijon mustard 44 tsp. Worcestershire sauce 8 oz. chopped escargots 1 oz. bread crumbs 8 oz. artichoke hearts (cut in quarters) salt and pepper On low heat cook onions and garlic in 6 oz. butter, stir in parsley, Dijon mustard, artichokes, escargots, Wor- cestershire sauce and season to taste. 388 MCDame Cassiar, B.C. Phone 778-7603 ate ™ mat = woh a Drain excess moisture. Place mixture into prebaked phyllo nests, sprinkle with bread crumbs and dot with butter. Bake at 450°until golden and serve. ZUCCHINI SORBET 1 lb. zucchini % cup white dry wine 2 oranges juiced 1 - 2 lemons juiced Wash and slice zucchini. Place in blender or food pro- cessor with wine, orange Juice and lemon juice. Blend to a fine puree. Strain mixture and combine with sugar syrup. Add flavoring, if desired. Mix well. Place in ice cream machine oa freeze or place in a freezer and stir occasionally until zen, SUGAR SYRUP 1 to 1% cups sugar 1 cup water Boil together for 2 minutes, stirring to dissolve sugar. Al- low to cool before using. FEUILLETE CHAUD AUX FRAMBOISES AVEC SAUCE CARAMEL Quick Puff Pastry 1 cup Confectioner’s sugar 2 cups Creme Patissiere A L’Orange (recive follows) 1 cup raspberries or strawberries 1% cups sauce caramel Roll the dough into a rectangle, 12”x6’’x1/8” on a floured surface. Arrange it on a baking sheet lined with parchment paper and prick it gently with a fork. Chill the dough for one hour, bake it in.a pre-heated oven at 400° F for 15 minutes or until it is puffed and golden brown. Let cool for 5 minutes. e Cut the pastry into eight 3” squares. Sprinkle gener- ously with confectioners sugar, then arrange on a baking sheet. Glaze the puff pastry in a hot oven or broiler. Do not allow sugar to burn. Arrange 4 of the squares on in- dividual flameproof sheets, mound % of the pastry cream on the squares and then cover with berries. Using the rest of the pastry cream, cover the berries, then top this with the remaining 4 puff pastry squares. The pastry is then finished by dusting with confec- tioners sugar, spoon sauce caramel around them and then they are glazed in a hot oven or broiler, BE RLS 2 Wishing You All A Very Merry Christmas And A dlappy And Arosperous New Sear From Fred & Carol at | The Rod and Reel DECEMBER HOURS. Monday — Friday: 3 pm -6 pm Saturday: 11 am - 6 pm Closed Sundays Open ‘Til 9 pm Christmas Eve = , ; Closed Sundays Ne te 0 cane ae ees ~~ oer. ~ WOULD LIKE TO TAKE THIS OPPORTUNITY TO EXPRESS OUR SINCERE WISHES’ FOR A HAPPY HOLIDAY SEASON AND CONTINUED HEALTH IN THE COMING YEAR TO ALL OUR FRIENDS AND CUSTOMERS. fan Sha Fale a! Cassiar Courier December 1984 Page 19 by D. McArthur SAUCE CARAMEL % cup sugar 1 cup heavy cream (at room temperature) -% cup unsalted butter, cut into small pieces In a small heavy saucepan combine the sugar with 2 tablespoons water, Heat the mixture over low heat, while stirring and washing down any sugar crystals that cling to the sides with a brush dippped in cold water. This is done when the sugar has dissolved. Continue cook- ing over a moderate low heat until it turns a golden car- amel, this done without stirring. The pan is then removed from the heat. The cream is now added slowly and stirred well to combine the two. The butter is now added slowly and stirred until the sauce is smooth. Makes approximate ly 1% cups. CREME PATISSIERE A L’'ORANGE 2 large egg yolks 1/3 cup sugar 1 tbsp. cake flour I tbsp. corn starch(starch and flour are sifted together) 1 cup milk 1 tbsp. Grand Marnier 44 tsp. vanilla ¥% tsp. grated orange rind % cup heavy cream (beaten until it holds a stiff nate In a-bowl with an electric mixer beat the egg yolks until ‘they are combined. Beat in the sugar, a little at a time and beat the mixture until it is thick and pale. Beat in the flour mixture, a little at a time, and beat the mix- ture until smooth. Add the scalded milk slowly in a stream, beating the mixture until smooth. In a heavy saucepan bring the mixture to a boil, stirring and simmer it, stirring for 3 minutes, The mix- ~ ture will be thick and custardlike. Remove the pan from the heat and beat in the Grand Marnier and the vanilla. Strain the pastry cream into.a bowl, stir in the orange rind and chill the pastry cream, covered, for 1 hour before serving. Just before serving, fold in whipped cream. Makes two cups. MICROWAVE OVENS starting at $500.00 SEE THEM AT TOWN ADMIN a NN wh A Sot Sen Seen Ser Sag Services Ltd. BOB & SHERRY SETHEN VSS AS at a ~ eet > —— php > pm — fr ~~ aed mat ‘ 4 RES A Re Eas Ho he CAE OE Aste Boe it Es RAY aes Ra), b>