ecient SSS" ea *8 oz. Jamaica rum Thkoagkts or Food For this Christmas issue we asked Town Administrator Frank Buckley to submit his favorite holiday recipes. We hope you enjoy them! HOLIDAY EGGNOG Yield: Approx. 2 quarts 8 egg whites % cup sugar 8 egg yolks 3 cups heavy cream, chilled 4 tsp. superfine sugar 24% cups blended whiskey 1% cups cold milk ¥ tsp. freshly grated nutmeg 2 tbsp. grated lemon rind 2 tbsp. grated orange rind In a large bowl, beat the egg whites with a wire whisk or electric beater until frothy. Gradually add the % cup sugar, and continue beating until the egg whites form soft peaks when the beater is lifted. In another large bowl, beat the egg yolks until they run off the beater in thick ribbons. With a large rubber spatula, fold the egg whites and yolks together thoroughly. Beat the heavy cream with the 4 tsp. superfine sugar until the cream holds soft peaks. Gently pour the egg mixture and cream into a large punch bowl or storage container. Slowly add the whiskey, rum and milk, beating gently all the while. Grate about 44 tsp. of the nutmeg over the top of the eggnog, then sprinkle with the lemon and orange rind. Chill for at least 2 hours before serving. CONSOMME BELLEVUE 6 to 8 servings 1% quarts chicken broth, fresh or canned I quart clam juice 1 tsp. finely chopped garlic ¥, tsp. freshly ground white pepper ¥ cup chilled heavy cream, whipped with a pinch of salt 8 to 10 thin slices of lemon 2 tbsp. finely chopped parsley Combine the chicken broth, clam juice, garlic and white pepper in a 3 to 4 quart saucepan. Bring to a boil over high heat, reduce the heat and let the consomme sim- mer for 20 minutes. Strain the soup through a strainer that is lined with a double thickness of damp cheesecloth into another sauce- n. es Just before serving, bring the soup to a boil to heat it. Serve it in bouillon cups, garnished with a dollop of the whipped cream, I slice of lemon, and a sprinkling of the parsley. MARINATED STUFFED TURKEY 12 Ib. turkey 3 cups dry red wine 2'%4 cups chopped onion 2 cloves garlic 5 tsp. salt 1 tsp. freshly ground pepper 1 bay leaf 1/3 cup olive oil % cup chopped green pepper ¥% Ib. ground pork 2 cups ground almonds 3 hardcooked eggs 1% cup seedless raisins 1 cup stuffed olives ¥ tsp. marjoram 1% cups finely diced bread Wash, clean and dry the turkey. In a glass or pottery bowl, combine the wine, 1 cup chopped onion, garlic, 3 tsp. salt, pepper and bay leaf. Marinate turkey in this mixture in refrigerator overnight. Turn and baste a few times. Heat oil in skillet, saute green peppers and remain- ing onion 5 minutes. Add pork and cook until browned DPA HASHASw ( 4 = = ry pe ey pee aa w) ~ _- ne iv ‘ AN u 4 S Dec. 24 - Regular Hours a in Mon thru Sat. 9 a.m. to 6 p.m. Dec. 25th & 26th - closed is 3. Closed Sundays until Spring S A Dec. 31st - Regular Hours " rs ZS Jan. Ist, 1986 - closed aN ‘si 4 tay > ae = _ =a i — = - 73 See Uae be Ue we Ue Ue Ure U FUSS Vee Pee UE eee y a et aS ss “eR Se a ee 8 Es OE ek ee I OR ee Be ED PAP 4 Lt SP IS PSR PH he EASORS GREETINGS F « FROM P&W SERVICES . 283 ESSO SERVICE STATION * @ REGULAR HOURS SZ and no pink remains. Season with remaining salt and mix in almonds, eggs, raisins, olives, marjoram and bread. Taste for seasoning. Drain turkey, stuff and close openings. Place in roasting pan and roast at 325°F for 34% hours, add- ing marinade after I hour. Baste frequently until tender. This turkey can be marinated up to 48 hours. Serves 10 — 14, CRANBERRY SAUCE 8 to 10 servings Se Combine the water and sugar in a medium-sized sauce- pan and stir over low heat until the sugar dissolves. Bring the syrup to a boil and add the cranberries. Boil the ber- ries until the skins pop; this will take about 5 minutes. Stir in the orange rind and pour the mixture into a wet 4 to 6 cup ring mold. Chill in the refrigerator for several hours, or until firm enough to unmold. To unmold the cranberry sauce, dip the mold into hot water for just a few seconds and dry with paper tow- els. Invert a well-chilled serving plate over the top of the mold and, with both hands holding the plate and the mold tightly together, turn them over and remove the mold. 2 cups water 2 cups granulated sugar 4 cups fresh cranberries 1 tbsp. grated orange rind GRATIN POTATOES 8 to 10 servings 2 cups milk 2 cloves garlic, crushed 8 tbsp. unsalted butter (1 stick) 3% lbs. boiling potatoes, peeled and cut into 1/8 inch thick slices 1% tsp. salt ¥4 tsp. freshly ground white pepper 1% cups grated Swiss cheese % cup grated Parmesan cheese Preheat oven to 400°. Place milk and garlic in sauce- pan, bring the milk to a boil and set the pan aside. Grease a 10 by 14 by 34% inch ovenproof serving dish with 2 tbsp. of the butter. Layer half of the potatoes in the dish, season with half of the salt and pepper and scat- ter half of the grated Swiss cheese over the top. Layer the remaining potatoes in the dish, and sprinkle with the rest of the salt and pepper. Combine the remaining Swiss cheese with the Parmesan cheese and scatter the mixture evenly over the top of the potatoes. Dot the potatoes with the remaining butter. Place an oven rack in the middle of the oven, pull it part way out and place the baking dish on it. Pour the hot milk over the potatoes, remove the garlic cloves, and care- fully slide the oven rack back in position. Bake the potatoes for 30 minutes, or until all the milk is absorbed and the top is nicely browned. To test for doneness, pierce the potatoes with the tip of a paring knife. BRUSSELS SPROUTS WITH CHESTNUTS 6 to 8 servings 12 tbsp. unsalted butter (1/4 sticks) 6 cups Brussels sprouts 2 cups canned chestnuts, packed in water ¥ tsp. salt freshly ground black pepper to taste pinch of sugar Wash the Brussels sprouts and trim off any bad leaves. Melt the butter in a large skillet (not cast iron or alumin- um, which will give the sprouts a metallic flavor). Add the sprouts, salt, pepper and sugar, and stir them with a spoon until they are well coated with butter. Cover the pan and simmer the sprouts over low heat for 10 minutes. Chop the chestnuts coarsely and stir them into the sprouts, then cover and cook for an additional 5 minutes - or until the sprouts are just crisply tender. Test for done- ness with the tip of a paring knife. Serve in a warm dish. SS yer aS Peer ae U IS US ere Veer t CHRISTMAS HOURS "foil candy cups. by Frank Buckley MUSHROOM CAPS WITH BROCCOLI PUREE 14 filled mushroom caps 14 large white mushroom caps 6 tbsp. unsalted melted butter % cup cleaned and trimmed broccoli, cut into large pieces 1 med. sized boiling potato, peeled and cut in half ¥% tsp. salt % tsp. white pepper Preheat oven to 400°. Wipe the mushroom caps clean with damp paper towels and place them stem side up ona jelly-roll pan. Dribble 4 tbsp. of the butter over them and season them lightly with salt and pepper. Bake the mush- room caps in the oven for 10 minutes, remove them from the oven and Set aside to cool. Cook the broccoli in lightly salted water for 10 to 12 minutes, or until tender. With a slotted spoon, remove the broccoli from the pan and set it in a colander to drain. Cook the potato in the same boiling water for 12 to 16 minutes or until tender. Place the broccoli and the potato in the container of a food processor and puree them with the remaining 2 tbsp. of butter, the salt and pepper. Cor- rect the seasoning as necessary. CHESTNUT BAVARIAN CREAM 6 to 8 servings ¥% cup water 2 tbsp. plus I tsp. unflavored gelatin 1% cups milk 6 large egg yolks 1¥% cups granulated sugar 1% tsp. vanilla 14% cups unsweetened chestnut puree 1 oz. semisweet chocolate, melted 2% cups heavy cream 4% cup dark rum grated semisweet chocolate (optional) Lightly oil a 6 cup mold. Pour the water into a small heatproof bowl and sprinkle the gelatin over it. When the gelatin has softened, set the bowl in a pan containing a shallow amount of sim- mering water and stir over low heat until the gelatin dis- solves. Remove the pan from the heat and leave the bowl of gelatin in the water. Bring the milk to a boil and ‘set it aside. Beat the egg yolks, then slowly add the sugar. Continue beating un- til the yolks are thick enough to fall in a thick ribbon when the beater is lifted. Continue to beat the egg yolk mixture while adding the hot milk in a thin stream. Re- turn the milk mixture to the saucepan and, with a wooden spoon, Stir over low heat until the mixture thickens to a custard that is just heavy enough to coat a spoon. Do not let the mixture come to a boil or it will curdle. Remove from the heat. Stir in the gelatin, vanilla, chestnut puree and melted chocolate. Continue to stir until all the ingredients are well blended. Strain the mixture into a large bowl and let it cool to room temperature. Whip the heavy cream until it forms firm but moist peaks. Beat in the rum. Fold one- third of the whipped cream into the chestnut mixture, then pour the chestnut mixture over the remaining cream and fold them together gently but thoroughly. Pour the Bavarian cream into the prepared mold. Refrigerate the Bavarian for 3 to 4 hours, or until set. To unmold the Bavarian, dip the mold into hot water for a few seconds, then dry the mold. Invert a well-chilled serving plate over the top of the mold and, with both hands holding the plate and mold together tightly, turn them over and remove the mold. If you like, decorate the top with grated semisweet chocolate. CHOCOLATE TRUFFLES Yield — 36 truffles This deliciously rich chocolate confection is often served after dessert and with coffee. They can be made weeks in advance and frozen. 16 oz. semisweet chocolate 2 § 1% cup heavy cream iv | Sy 3 tbsp. Grand Marnier ° : aN ee 4% cup unsweetened cocoa Chop the chocolate into small pieces and place in a large bowl. Bring the cream to a boil and pour over the chopped chocolate. With a wooden spoon, stir the chocol- ate and cream together until the chocolate has completely melted. Add the Grand Marnier. Pour the mixture into a jelly-roll pan and place the pan in the refrigerator until the chocolate hardens; this will take about I hour. Shape the chocolate into small balls slightly less than I inch in-diameter, and refrigerate. Before serving, sift the cocoa over the truffles and shake the pan back and forth so that the truffles will be completely covered with the cocoa. Serve truffles in tiny, * ae — ‘ s oe we eA q ise rae ea Pas ee 4 Minor Hockey 55 svc The Cassiar Minor Hockey Association is in full swing. On Saturday, November 23, Cassiar hosted Watson Lake Minor Hockey Association in a full schedule of games. In the Novice Division Watson Lake won 8 — 1. David Hardy scored Cassiar’s lone goal. Thé Watson Lake Atoms defeated the Cassiar- Atoms 8 — 0. Both games were well played by Cassiar but the Watson Lake teams prevailed. The Cassiar PeeWees, in the most exciting game of the afternoon, lost a close game 7 - 5. Scoring for Cassiar were David Lanphear (2), Jason Hardy, Billy Carter and Shan- non Joseph. ‘The Cassiar Bantam/Midget team defeated Watson Lake 15 — 1. Scoring for Cassiar were Joey George (8), E. J. Nuyens (3), Pat Moth (2), Troy Wanner and Roland Rudkowski. Special thanks to the referees and linesmen: Glenn Madore, David Madore, Guy Gregoire, Bruce King and Frances Rankin. Also thanks to the scorekeepers and time keepers: John Cavanagh, Darla Creyke, Dorothy Duffy, Kelly Huber, Lisa Joseph, Michelle Billingsley, David Madore and Doug Bannatyne. Thanks also to the ladies who worked the canteen and the parents and fans who cheered the players at the rink. Cassiar will travel to Watson Lake on Sunday, Dec- ember 15 for another series of games. THANKS The Cassiar Minor Hockey Association would like to ex- press Our sincere thank you to the following businesses and individuals who helped to make our Christmas Toy Bingo and Pick-A-Prize Raffle a success. BINGO Wall’s Home Furniture, Smithers The Bay, Whitehorse Canadian Tire, Fort St. John Holt Insurance Agency, Watson Lake Hoskins Ford Sales, Smithers é Marvel Travel, Cassiar © Polaris Moving & Storage Ltd., Whitehorse R &S Services, Cassiar Watson Lake Bus Lines Co., Watson Lake Watson Lake Hardware, Watson Lake Woolworth’s, Terrace RAFFLE Avon. .— Linda Cameron - Cassiar Hair Design — Ellen‘ Erickson The Clothes Closet — Judy Walker The Cookery — Cassiar Mining Corp. © Finning Tractor & Equipment Ltd., Cassiar Jay Lee Verna Collett Road Services — Gilles DeVost ° The Rod & Reel (1984) — Carol & Fred Dalrymple Steadman’s Northern Clocks — Clay Steadman Tupperware — Marlene Shipley W. S. Electronics — Werner Schneeberger BEST WISHES FOR A HAPPY HOLIDAY SEASG:' TO ALL I‘d like to thank all those people who supported ‘me in the last school trustee election. Special thanks to Cec Terris and Kathy DeCecco. Sherry Sethen i cer “Wishing you all the best Jor a Uoyous Holiday and a Bright New Year Jrom everyone at FINNING TRACTOR <2) y arg cere ASS he + ae * ect Poa alates De Cea Sel a ae 5 PLB Seagtt i SAME = Cassiar Students Society News It is already November. The time has flown by so rap- idly that the school year is already one-third over. All the students at Cassiar Secondary School, including the Grads 85/86, have been busy with school work, sports and dances. Our next important project or goal to reach is the C.S.S. Auction. This Auction will be held during the third week in February. We are not sure of the specific date yet but that will come later. For the past two years the Auc- tion has proven very successful. All the students are very keen on working together to make this Auction another success. The students have been writing letters that are going out to businesses and to community members. We hope they will donate any items of interest for the Auc- tion. For the money that we earned from previous auctions we vought and received a stereo, a microwave and sports uniforms. Usually the proceeds go to the C.S.S. but this time a portion of it will go to those who have suffered through famine and other natural disasters. This is a great idea that the C.S.S. has. It is so very depressing to see others suffering when they can be helped. Good luck, C.S.S! Snowmobile Club organizes | by Debbie Hardy Approximately 20 people attended the organizational’ meeting of the Snowmobile Club on November 6. The new executive is: Valdemar Isidoro — president Robert Storie — vice-president Sherry Sethen - acting secretary-treasurer Brian Kellar & Maurice Pain — Trailmasters_ _ J.P. Larocque & Ron Tates — Races Shawn Whalen — advertising This year the RCMP has advised that in order to operate a snowmobile on the road, drivers must comply with the Motor Vehicles Act and the All Terrain Vehicle Act. They must be members in good standing with the Cassiar Snow- mobile Club and they must obtain a permit from the Cas- siar RCMP allowing them to operate on roadways. Failure to have this permit could result in a fine of up to $300.00. The new oval track, which is located on the old Cassiar Road, is now ready and as soon as there is enough snow, traces will be organized. The Club would like to thank Cas- siar Mining Corporation for their help with preparing the track. For information regarding the Club, please phone Valde- mar Isidoro at 778-7696 or Robert Storie at 778-7648. _ Z Z 2 z Z Z SSR AS ai De at Cassiar &.C. Cassiar Courier December 1985 Page 17 The Teen Club has a new name ““‘The Teen Scene” and a new executive, with Manley Guarducci as president, Robert Rudkowsky as vice-president and Shelly Billings- ley as secretary-treasurer. _ The executive of the Teen Scene is working hand in. hand with the CSS Student Executive and the Leos in planning activities for both the teens and pre-teens. The tentative schedule for the rest of the year is as follows: Dec. 13 — CSS Dance, at the high school Sponsored by the Grad 86. Dec. 20 weekend — DANCE—A—THON at the Lions Den. Sponsored by the Leos, Teen Scene and CSS. Dec. 30 — New Year's Eve Dance at the Arena Lounge. Sponsored by the Teen Scene, CSS and the Leos. This is a semi-formal dance. Time for the dance is 8:00 p.m. to 1:00 a.m. On November 15 the Teen Scene sponsored a Teen Dance in the Arena Lounge and on November 16 the Leos sponsored a Children’s Monte Carlo afternoon. Teen Scene is now operating the Arena Lounge. The hours of operation are as follows: Sundays - 6:30 p.m. — 9:30 p.m. Tuesdays - 7:30 — 10:00 p.m. Thursdays 7:30 — 10:00 p.m. The Teen Scene would also like to say a special thank you to Louise Hara, Gail Calder and Judy Walker for the time and energies that these ladies expended over the past year getting the Teen Scene organized and running. If it were not for the efforts of these ladies, there would not be an operating teen club today. The teens are very grate- ful for the efforts these ladies made on their behalf and wish to convey to them their thanks and gratitude. Best of all that is good Bes for 1984 from Electrolux Sales & Services and Steamex i REREREREER LER RERRERRURRERRERE Picnics aR Seasons Greetings To All from Che Staff of oe )