EIR ea eA Page 12 November 1985 Cassiar Courier by Kees .van der Pol The Cassiar, Duplicate Bridge Club, after a faulty start, is now back into the swing of things. On September 17, four new players were introduced to the duplicate game. Welcome to Bill West, Brock Taplin, Julie MacRae, and Pat Lanphear. It was quite a game, with partners switching half the night. Although this game did not count. towards our total points trophy, Ed Craft/Phil Hansman came in first with 27 points, Kelly McPhail/ Mario Gimmi were second with 24% points, and third place went to Sherri Sethen/Julie MacRae. The average was 20. : On September 24 we again had a 3-Table game with an average of 20. Ed and Phil were on top with 24% points, Marvel Nitti/Carol Mackin were a close second with 234, and a tie for third place went to Bill/Brock and Kees/Mayumi van der Pol. We managed to play 25 boards (rather quickly, | might add) the following Tuesday. The average increased to 25. Marvel and Carol took top spot with a whopping 32% points! Ed and Phil were second with 28% and Kees/ Mayumi came third with 26% points. Only 10 people showed up on October 8, so duplicate was set aside and a night of rubber bridge was enjoyed by all. It is important that as many players as possible show up each Tuesday at 7:30 pm sharp in the Upper Leisure Room at the Rec Centre. Pete Zazulak For Your Truck and Car Needs Call Collect 847-2237 Hoskins Ford Sales Ltd. Serving eet Steena Valley FIREFIGHTERS NEWS On October 9, during Fire Prevention Week, the residents of Cassiar participated in the Nation Wide Fire Drill - Plan to Get Out Alive. The statistics show that 49% of all fires occur in the home yet 90% of all fire fatalities are a result of home fires. It was encouraging to know that many of the residents had made home escape plans in case of fire. A contest was held at Snowridge Elementary School. Those who participated were presented with Fire Safety Award Certificates. The winner of the contest was Riky Bilodeau. He was presented with a fire cap, toured the Fire Hall and was taken out for lunch. : a % Riky Bilodeau (1) and Gordon Beckett I would like to welcome two new firefighters, Rick Prosser and Porti Nitti, to the fire department. They replace Ross Harper and Al Davies. The Fireman’s Ball will be held December 7, 1985. Tickets will go on sale in November. Those who are going please make reservations for tables for everyone’s conven- ience. Cocktails 7:00 P.M. Dinner 8:00 P.M. Dancing 9:30-1:00 A.M. Dress Semi-formal Cassiar Judo Club The Cassiar Judo Club wish to extend a sincere thank you to everyone who attended and supported the dance on October 11. The success of the dance was due on a good part to the music supplied by Gord Cormier, a very versatile one - man band whom I am sure everyone enjoyed. The proceeds from the dance will be used for fur- tner education and participation in the sport of Judo Tournaments, The Northern. Invitational Friendship Games on March 7,8,&9, 1986 and the Northern British Columbia Winter Games at Smithers, 1986 (dates to be confirmed). The registration fee for the judo classes is past due (October ISth). Anyone who has not registered please do so by October 31st. The fees are: under 7 years of age - $15.00 per person; 7 years of age and over - $30.00 per person The Cassiar Judo Club extend a special thank you to: Sandy Crawford, Pauline Woodrow, Gordon Beckett, Dave Brocklebank and Stan Carter for volunteering their help and time, to make the Judo Club dance a suc- cess. = eats Side of Beef $1.79 lb. Front Hind Side of Pork $1.49 lb. Price includes cutting, wrapping and freezing WE ALSO HAVE HOMEMADE SAUSAGE, BACON AND HAM R.R.4, 1720 Laurel St. Terrace, B.C. V8G 4V2, Ph. 635-6997 _ $1.49 lb. $2.15 Ib. LAB ties ft Approved Guest Rooms {Cafe Features Home-Cooking B NORTHERN ' LIGHTS ‘COLLEGE November will be a busy month for Northern Lights College as there are several locally instructed courses get- ting underway early in the month. Computer Science 101 will be offered from 7:00 - 9:00 p.m. on Wednesdays, commencing October 30th. Office Administration 104 (Typing) will also be offered in this time slot, commencing on November 6th. A Cake Decorating Course will be offered on Tuesday and Thurs- day evenings from 7:00 to 9:00 p.m. starting on Novem- ber Sth. There have been numerous requests for an Airbrake Course. As of now, I do not have a qualified instructor. Anyone who is interested in instructing this course is asked to contact me immediately. Ongoing lists are being maintained for other courses to be offered throughout the fall and winter semesters. All our courses are run on a cost recovery basis (i.e.) we can offer them only if the enrollment is sufficient to off- set the expenses incurred in providing an instructor. So, if you’re interested in a course, please let us know. As in any other enterprise, its the numbers on the bottom line that count. Our level of service depends on your level of support. Distance Education services for Cassiar have just re- ceived a boost in the form of two new VCR machines. The College has recently purchased these two machines to provide support for Cassiar residents who are enrolled in courses being supported by Knowledge Network Telecasts, Arrangements can be made for off - air taping, if necessary and also for the loan of the machines for playback. Cas- siar is the only town in the Stikine region with access to the Knowledge Network and we are trying to encourage as many people as possible to take advantage of it. The most exciting event of the month will occur on . November 22. Cassiar has been awarded readings by two Canadian writers, John Newlove and Ken Norris. Watch for more publicity on this event as the details become available. It would seem that the presence of Mr. Frank Buckley on the Northern Lights College Board has had a positive effect. Not only have we received a little more funding than previously, we’ve also had visits from Peter Diemert, the Entrepreneurship Program Co-ordinator and David Walker, Director of Student Services. Id like to encour- age all Cassiar residents to take advantage of our increased level of service. Its your college - you can support it by using its services! . For information on any or all Northern Lights Col- lege services, please contact: Julie MacRae College Extension Programmer 778-7834 Box 116, Cassiar, B.C. SASS 7 NG8 hrough Monday 11 a.m. -- 7 p.m. (kitchen facilities avail. ) RESERVATIONS AND oe ee INFORMATION (Stikine Salmon a Speciality) stixine Riversong Lodge 7 Groceries, Gas and Oil available’ General Delivery l | Il | | Telegraph Creek, B.C. 235-3196 P&W Services| Winter Schedule Mon.-Sat. 9 a.m. - 6 p.m. Closed Sundays Full Line of Atlas Parts and Tires Les Prosser & Rita Wylie ESSO DEALERS Cassiar, B.C. 778-7383 Licensed Mechanic on Duty 9 a.m. - 5 p.m. | = == T_T UL - Tkoagkts or Food The Christmas season is just around the corner! For “Thoughts on Food” this month we’ve asked some of Cassiar’s cooks to share their favorite holiday recipes with us. We hope you enjoy them! AEE by Carol Mackin For generations Christmas in our family has been very traditionally English. The three things that always come to my mind when I think of the Christmas Dinner - apart from the wonderful bird with all its trimmings - are the Christmas dessert puddings, the rich fruit laden Christ- mas cake and mincemeat in some form. I am pleased to be able to share these traditional recipes with a decidedly modern twist. CHRISTMAS PUDDING 1 cup seedless raisins ¥% cup currants 1 cup seeded raisins 8 oz.cut mixed fruit 4 oz.cut mixed peel ¥ cup blanched almonds, halved 1% cup sifted pastry flour or 1 1/3 cup sifted all purpose 3 tsp baking powder flour 1 tsp salt 1 tsp ground cinnamon f ¥% tsp ground ginger 2 wghee yen tT. ¥% tsp grated nutmeg re a iy) % tsp ground cloves IN [i il, g. Y 1 cup chopped suet ‘i NAME 1 cup coarse soft bread crumbs 1% cup lightly packed brown sugar 1% cup shredded raw apple 1 cup shredded raw carrot 3 eggs (well beaten) 1/3 cup cold coffee Wash and dry raisins and currants. Combine with mixed fruit and peel and almonds. Mix and sift together the flour, baking powder, salt and spices; add fruits and nuts a few at a time and mix well. Mix in suet, bread crumbs, sugar, apple and carrot. Combine eggs and coffee - add to pudding and mix thoroughly. Three quarters fill a greased 9 cup mould with batter. Cover with foil or greased heavy paper, tie down. Steam, closely covered, four hours. Un- cover pudding until cold - wrap loosely and store 2 - 3 weeks. To reheat steam 1% hours or heat in microwave. I use well - greased 1 lb. coffee cans for cooking puddings. When cooled in can - put on plastic lid and either age or freeze in can. NO BAKE MINCEMEAT MALLOW CHEESECAKE 1 cup vanilla wafer crumbs ¥, cup margarine melted - 1% cup mincemeat 4 cups miniature marshmallows 1/3 cup orange juice 2 8 oz. pkg. softened cream cheese 2 tsp. grated orange rind ¥ pint heavy cream - whipped Combine crumbs and margarine. Press into bottom of 9 inch springform pan. Chill. Spread mincemeat over crust. Melt marshmallows with orange juice in double boiler, stir until smooth. Chill until thickened. Combine softened cream Cheese with orange rind - beating until well - blended and fluffy. Whip in marshmallow mixture; fold in whipped cream. Pour over mincemeat. Chill until firm. Garnish with additional mincemeat and chopped candied fruit to form a wreath, if desired. 10 - 12 servings. PINEAPPLE FRUIT CAKE 1 cup flaked coconut ¥% |b. candied cherries halved 15 oz. sultana raisins ¥ |b. blanched almonds 1 cup sugar % cun soft butter 3 eggs 1 20 oz. can crushed pineapple (pulp & juice) 1 tsp. vanilla 1 tsp. almond extract 3 cups sifted all purpose flour 2 tsp. baking powder 1 tsp. salt Extra ingredients if desired - 1 cup currants, 1 cup dates (cut up fine), also peel or cut - up fruits. Hear oven to 300.° Line a 10” tube pan with greased heavy brown paper (or heavy tinfoil). Mix coconut, cher- ries, raisins and almonds in large bowl (and additional fruit, if used). Cream butter in another large bowl. Add sugar gradually, beating well after each addition. Add eggs and beat until light and fluffy. Stir in pineapple and flavorings. Sift flour, baking powder 4nd Salt together Ga: a“ |, % cup coarsly chopped walnuts over fruit. Mix with hands until fruit is coated. Add to creamed mixture and stir until blended. Pour into pre- pared pan and bake 1% - 2 hours or until tests done with straw. : OR RR KR RR KK On Christmas Eve, after midnight Mass, the French people gather at the home of their parents for a feast of Tourtiére. I myself still live up to that tradition of making Tourtiére for Christmas Eve. TOU RTIE RE 2 Ibs. ground beef 1 lb. ground pork 1 med. onion chopped ¥% cup chopped celery % cup diced carrots % cup chopped green peppers 1 clove garlic (chopped) tsp. pepper ¥ tsp. salt 4 cup red dry wine 3 tbsp. flour Cook all ingredients, except wine and flour, in a frying pan. Drain off all the grease afterwards. Mix flour in the wine to make like a thickener. Add to meat mixture and stir in. (Optional — you can cook 3 or 4 medium potatoes and mash them, adding a little milk to make them mushy. Add the mashed potatoes to the meat mixture and mix well), Put meat mixture into unbaked pie shell and cover with rolled out dough. Bake at 350°for 35 minutes or s (until dough is done). : Claudette Parton Ao KK RK RK This recipe for Christmas Cake is the one I make every year. Everyone who has tasted the cake liked it. The re- cipe is for one batch. | usually double this. 1 make these cakes in early September. GORDIE’S CHRISTMAS CAKE 2 cups raisins 1 cup currants 2 8 oz. pkg. glaced cherries (red) 1 8 oz. pkg. mixed peel 1 4 oz. pkg. whole or chopped almonds ¥% cup brandy or rum Combine and let stand overnight. Next day dredge fruit with % cup flour. Sift together: 2 cups flour ¥ tsp. salt ¥% tsp. baking soda 1 tsp. cloves 1 tsp. allspice 1 tsp. cinnamon Gradually beat in 2 cups lightly packed brown sugar and 6 eggs. Cream | cup butter. Mix together %4 cup molasses and % cup rum. Add dry ingredients to creamed mixture alternately. with liquid. Fold in floured fruit. Turn into greased 8x8x3 fruitcake pan lined with greased brown paper. Bake in preheated oven at 275°for 3 to 3% hours or until toothpick comes out clean. Remove from pan, lift off brown paper and cool. Once these are cool wrap in foil, sprinkle with rum or brandy, then store in cool place until Xmas. by Gordon Parton 36 36 9K 26 2k 2K KK KK, DELIGHTFUL YAMS Micro Convection Cooking Total Cooking Time 18 - 19 minutes 1 can (40 ounces) yams, well drained ane souls % cup fresh orange juice 1 tbsp cornstarch ¥ cup firmly packed brown sugar % cup melted butter or margerine 1 orange, peeled and cubed _ Dough Cassiar Courier November 1985 Page 13 1 tbsp grated orange peel 1% cups miniature marshmallows, divided Position wire rack in upper guides of oven and preheat to ™450°. Arrange yams in 1% quart round glass or ceramic dish. Combine orange juice and cornstarch in medium bowl and stir until cornstarch is completely dissolved. Blend in brown sugar and butter. Add orange, walnuts, and peel. Pour over yams. Cook (micro-convec) at 450° for 15 minutes. Arrange about 1% cup marshmallows around rim. Mound remaining marshmallows in centre. Cook (micro-convec) at 450°for 3 to 4 minutes or until marsh- mallows are brown. Makes 6 servings. This can also be cooked in a conventional oven by length- ening the cooking time from 30-35 minutes. I like this recipe very much. The combination of yams with the orange gives it a unique taste. APPLE TART WITH TOFFEE SAUCE : by Ina Pennock 2 cans apple pie filling Arrange apple filling in a greased 9x13 glass baking dish, and pour the following dough over it. % |b butter f vether until fluff 5 cup sugar > Beat together un y 1 egg - beat and add to above mixture 1% cup flour 3 tsp baking powder _pinch of salt Mix dry ingredients and stir into butter mixture. Pour over apples. Bake for 30 minutes at 375°. Cake mix can also be used if preferred but only use about % of the dough and make cupcakes with the rest. In saucepan melt together 3 tbsp golden syrup and 2 tbsp butter. Pour over hot tart. Set aside. ‘Toffee Sauce 4% cup sugar 3 tbsp butter pinch of salt 3 tbsp golden syrup 1 cup cream 1 tsp vanilla Put all ingredients in a saucepan. Bring to a boil and cook for 10 minutes stirring constantly. Remove from stove and add vanilla. Sauce can be poured over cake in baking dish or served separately. Serve hot or cold. This recipe is a nice change from your every year Christ- mas pudding. Although the recipe looks very long its quite simple to make. Your guests will love it; | know Alice Dyk did. 2 2K kK 2 2K 2K FROSTED DELIGHTS by Gail Harrison 11/3 cup flour 1 tbsp white sugar % cup butter Mix flour and sugar together. Cut in butter to make a mealy texture. Press firmly into a lightly greased pan. Bake for 20 minutes at 350”. Meanwhile: 2 eggs 1 cup brown sugar 1 tsp vanilla 1 cup shredded coconut 2/3 cup chopped walnuts ¥, cup snipped glaced cherries 3 tbsp flour 1 tsp baking powder pinch of salt Sift flour, baking powder, and salt together. Set aside. Combine eggs, sugar and vanilla and mix well. To this add sifted mixture. Add remaining ingredients and mix. Spoon over crust and return to 300° oven for 25 to 30 minutes or until top is light brown and set. Cool. Ice with butter icing. ¥, cup butter - 2% cups icing sugar 3 tbsp cream ¥% tsp almond flavoring Combine above ingredients and mix until spreading consis- tency. Spread over cake and cut into bars. A very tempting square that freezes well if it lasts that long! se : es Nae ‘ i