Cie dfs Serzooetaanecncreszenrentennserseccrtbaes cones: 7 ssuctenmonterentsesereretoserrreoo ee Page 12 April 1985 Cassiar Courier Seven No Timp by Kees van Pp Pol Well, we finally managed to get enough people to play five full tables! We have been close for a number of weeks so it was great to see 20 people playing. Competition increases with the number of people so continue to support the Club! Glad to see you back, Ross. On February 19, a 3-Table game was played with an average of 25. Pat Borsato/Frank Buckley were first with 31 points, Sherri Sethen/Carol Mackin came in second with 27% points and Jay Lee/Fiona Carew rounded out the top finish- ers 2 point behind. - A week latér we had enough people for a 4% -Table game. Frank was again in first place, this time playing with Claire Redmond. The top score was 28% points, 442 points above average. Two pairs were tied for second place only 2 point behind the leaders. Kelly McPhail/Mario Gimmi and Kees/Mayumi van der Pol shared those honors. Fourth place went to Pat Borsato/ Lee Coran, who were 2 point behind the second place finishers. It was an exciting evening! On March 5, there was a tie for first place in a 4% - Table game, having an average of 24. Claudia Huber/Diane Zebroff and Marvel Nitti/ Carol Mackin all had 29% points, well ahead of Claire Redmond/Frank Buckley who came third with 25/2 points. Fourth place went to Bev Nesgaard/Sherri Sethen, who were % point be- hind. The 5 - Table game was played on March 12. Marvel and Carol were again on top, this time with 67 points. The average was 54. Mario and Kelly came in second, well behind at 60% points. Claire and Frank were third at 59% points and Kees and Mayumi were fourth at 58 points. In our overall standings, Kelly has moved into first place with 53.5 points, followed closely by Frank with 50.5. Third place is shared by Kees and Mayumi at 50 points and fifth is held by Ed Craft at 48 points. Congratulations to the leaders! By the tim€ “this is published, the Schmoo Daze Duplicate Bridge Tournament will already be history so you will have to wait for the May issue for the official results. ©000000000000000000000000000000000000000' GIVE AS MUCH AS YOU CAN Did you know that one in four Canadians is diagnos- ed each year as having cancer? It strikes anyone at any age, yet at least half of those diagnosed will be alive and well 5 years after treatment. Without gener- ous donations toward research, education and patient assistance (both emotional and financial), this treat- ment would not be available. April is the annual fund-raising campaign month for the Canadian Cancer Society. Volunteers will be vis- iting their neighbors on behalf of the Society to help raise donations for this worth-while cause. The busin- esses of Cassiar have already been approached for sup- port and now it’s up to the rest of the community to do our share. Together we will make this a successful campaign. No donation is too small or too big. Re- member, with your help, cancer can and is being beaten. We are still looking for those special people who can give a few hours of their time to campaign or to help the Society in other ways. If you are one of these Beenie please call Leslie at 778-7545 and join the {5 CANCER CAN BE BEATEN m FIND OUT HOW. CANADIAN CANCER SOCIETY Avalanche Safety Rules Continued from Page 1. 1. NEVER TRAVEL ALONE. 2. Always conduct the march in such a fashion that only one person at a time is exposed to avalanche danger. This is the first cardinal rule for ski touring, and one too often neglected. If one person is buried by an aval- anche his chances of rescue may be good if his compan- ions are free to search for him or go for help. 3. Stay off the avalanche paths themselves, and especially stay out of the fracture zones. This is the second cardinal rule for ski touring. Accident records show that most avalanche victims started the avalanches themselves. The cases where unsuspecting victims have been overwhelmed by a slide falling naturally from above are very much in the minority. The safest route around an avalanche path is over the top by way of thé ridges. The next safest route is along the valley floor under the avalanche. The most dangerous route is on the avalanche path itself, for the passage of a skier may provide the trigger to release an avalanche which otherwise would lie undisturbed. 4. Do not camp or make rest stops under an aval- anche path. The probability of getting caught by a natural fall rises rapidly when exposure is prolonged. 5. The highest danger exists during or immediately after heavy snowfall or prolonged periods of high wind. Stay out of hazardous areas at these times. (Danger may persist for many days if temperatures are low.) 6. Do not assume a slope is safe just because it did not slide when the first person crossed it. Especially in the case of hard slabs and low temperatures, avalanche release may be triggered unexpectedly at some later time, even after considerable traffic on the slope. 7. Beware of lee areas, the slopes beneath cornices, and deep drifts, especially those with a convex profile. These are all prime locations for avalanche fracture zones. 8. Do not assume that avalanches are confined to open slopes. Dense timber is usually good protection, but open or scattered timber stands may not necessarily hold the snow. 9. Crossing an avalanche slope in the back country involves a certain calculated risk. You may not be able to make even a close guess as to whether the slope will slide or not, but you usually can make a good estimate of what will happen to you if it does slide while you are in the middle of it. There may be some justification for a calculated risk if the slope is short and not likely to bury you deeply at the bottom. If the slope is long, funnels into a gulley instead of fanning out, falls-over cliffs, or would carry you into rocks or trees at the bot- tom, the risk of crossing may be more foolhardy than calculated. 10. Most of the dangerous avalanches originate on slopes between 30 and 45°. Be careful when you are on slopes within this range. POR ROR ORO TOOT ROO KATH HM Northern Off-Road 4x4 Service PARTS AND ACCESSORIES FOR ANY MAKE WE INSTALL WHAT WE SELL TIRES** Keep ’em rollin’ When tires are in need of replacing or repairs whatever your tire problems are youcan depend on us BEFORE YOU BUY GIVE US A TRY 778-7882 Vince Dick 778-7534 Brian Dick ee AOR OOOO OOO ORIOL RIOR a OE tO FR repo TCTOREL LAE Oo LADY OF LOURDES 25th ANNIVERSARY SOUVENIRS Cassiar Ambulance Crew Finishes Courses The members of the Cassiar Ambulance crew have been very busy with courses in recent months. A number have just completed an Industrial First Aid Course and some have also completed the Emergency Medical Attend- ant, Level 1. The E.M.A.1. course is the next step in train- ing in their careers as ambulance attendants. Included in this picture are, from left to right, Bryan Lundale, Bruce Burns, Sonja Willits and John Marks. Miss- ing is Alan Davies. These students put in forty hours of classroom time, as well as many hours of home study. Needless to say, these people are well prepared to handle almost all medical emergency calls in the Cassiar area. In the event anyone has any questions about the am- bulance service, please feel free to contact any member of the ambulance crew. The crew members are: Bryan Lun- dale, Unit Chief, Valdemar Isidoro, Ted Krawczyk, Bruce Burns, Peter Snell, Mary Ryan, Juanita Nuyens, Sonja Wil- lits, Glen Compton and Durk Mcintyre. qaanaanaqagaaaaag 1 Writer's Conner? To BeSung To The Tune Of Squid Jigging Ground by Marilyn Forward and Barry Slade Oh this is the place where the Steelworkers gather -.With Hard Hats and Dust Masks, and fiber all round All sizes of figures with electrodes and stingers They congregate here in Old Cassiar Town - Some are working their euclids while others are digging There’s some standing up and some lyin’ down While all kinds of fun, jokes, tricks are begun As they wait for the ore from Old Cassiar grounds There’s men from the East Coast and men from the West Coast In all kinds of work shirts, green, grey, and brown There’s a brown headed Newfie, out here acting goofie But he still earns his pay in Old Cassiar Town There’s men of all ages and girls in the bargain There’s Evans on Clinton and Randells on Brown Up yonder is Pat Mason with his head in the basin Ya he’s all partied out in Old Cassiar Town The man with the whiskers is old David Foster He’s getting well up but he’s still pretty sound We all remember Pat Watson, she’s knitting more stockings For those who go walking on these Cassiar grounds Holy Smoke. What a bustle: all hands are excited It’s a wonder to me that nobody’s left town He’s always provoking with his clowning and joking It’s just Pumpkin, having fun, in Old Cassiar Town If you ever decide to become a Steelworker Leave your white shirts and collars behind in your town And if you get cranky without a silk hanky You'd better stay clear of Old Cassiar Town. NOW ON SALE PLATES CUPS DINNER BELLS PLEASE CONTACT’ Sister Claire Murphy at" Linea ee Joan Habjan at ane. 7363 Hello again. This is Stephen Jasinski here with some vegetarian dishes for those of you who are tired of salads and raw vegetables. These dishes with an international flavor, should tantalize your taste buds. FETTUCINE WITH FOUR CHEESES 3 tbsp. butter or margarine 1% tbsp. all purpose flour 1/8 tsp. ground nutmeg dash of white pepper 1 cup half and half (light cream) ¥% cup vegetable stock 1/3 cup each shredded fontina and bel paese cheeses 1/3 cup crumbled gorgonzola cheese 8 oz. medium noodles % cup grated parmesan cheese In a 2-quart pan over medium heat, melt 1/2 tbsp. of the butter. Mix in flour, nutmeg and pepper. Cook, stirring until bubbly. Slowly stir in half and half and vegetable stock. Cook, stirring constantly until sauce boils and thickens. Mix in fontina and bel paese cheeses, cook, stirring until cheeses are melted and sauce is smooth. Stir in Gorgonzola cheese until blended. Place pan over simmering water to keep sauce warm. Cook noodles in boiling water with a few drops of oil, until they are just cooked but still firm. Drain well. Toss noodles lightly with remaining 1% tbsp. butter and 4% cup of the parmesan cheese. Top each serving with an equal amount of hot cheese sauce and the remaining % cup parmesan cheese. Makes 4 servings. FILLED OVEN PANCAKE Approx. 5 tbsp. butter or margarine ¥% Ib. sliced mushrooms 1 small onion chopped I tsp. dry basil % tsp. salt Skeena % lley ¢ Meats Thkoagkts or Food 4% tsp. each pepper and ground nutmeg 4 eggs I cup each milk and all purpose flour 1/3 cup grated parmesan cheese Approx. 4 cup sour cream % cup thinly sliced green onions (including tops) Ina 10 or 11 inch frying pan with an ovenproof handle, melt 3 tbsp. butter. Add mushrooms and onion and cook, stirring until mushrooms are lightly browned. Stir in basil, salt, pepper and nutmeg. Tip pan to estimate drippings, then add enough butter to make about 5 tbsp. fat. In a blender or food processor, whirl eggs for one minute. With motor running, gradually pour in ‘milk, then slowly add flour. Whirl for 30 seconds. Place pan with mushroom mixture in a 425 F ov- en until pan is hot and butter is melted and bub- bly. Remove pan from oven. Quickly pour in bat- ter, sprinkle with cheese and return to oven. Bake for 20 to 25 minutes or until puffy and browned. Top with sour cream and sprinkle with green onions. Serve immediately. Makes 4 servings. SPINACH AND FETA QUICHE Whole wheat pastry for a single crust 9 inch pie at bottom of recipe. 10 oz. spinach, washed and chopped 6 oz. feta cheese, crumbled 4% cup cottage cheese 6 green onions (including tops) sliced I tbsp. olive oil I tsp. dry basil 4% tsp. pepper % tsp. garlic salt 4 eggs ¥% cup milk Roll out pastry about 1/8 inch thick on a lightly floured board. Fit into a 9 inch pie pan. Crimp edge. Bake in a preheated 400°oven for 10 min- utes. Let cool. Super Saver Variety Pak 50 Ib. or 22.680 kg. Cut-up Frying Chicken Roasting Chicken Duck Pork Chops Pork Roast Pork Steak Pork Cutlets Bacon, sliced, homemade Chuck Roast, boneless Blade Steak T-Bone Steak Club Steak Sirloin Roast Beef Stew Ground Beef, lean Short Ribs Cross Rib Roast Meat Loaf for baking Swiss Sausage 75 |b. or 34.020 kg. 100 Ib. or 45.360 kg. Cassiar Courier April 1985 Page 13 by Stephen Jasinski Squeeze out as much liquid as possible from spin- ach. Set aside. In a blender or food processor, whirl feta cheese, cottage cheese, onions, oil, basil, pepper and garlic salt until smooth. Add spinach and whirl briefly to mix. Pour into pastry shell. Bake in’ a 400°oven for 20 minutes. Reduce temperature to 350°and bake for 15 to 20 more minutes, or until a knife inserted in centre comes out clean. Let stand on rack for 10 minutes be- fore cutting into wedges to serve. Makes 6 serv- ings. WHOLE WHEAT PASTRY In a bowl mix together I cup whole wheat flour and 4% tsp. salt. With a pastry blender or 2 knives, cut 6 tbsps. butter into flour mixture until it re- sembles coarse crumbs. With a fork, gradually blend in just enough whipping cream (about 2 thsps.) to moisten dough. Press pastry into a ball with your hands. On a floured board, roll out dough 1/8 inch thick. Fit pastry into a 9 inch pie pan (at least 1% inches deep). APPLE PUDDING 4 medium sized cooking apples, peeled, cored and sliced 4 tbsp.sugar ¥% tsp. cinnamon 6 tbsps. butter % cup sugar 3 eggs lightly beaten 1 tsp. vanilla I cup flour 4% tsp. baking powder 2 tbsps. icing sugar Place apples in a 9 inch deep pie dish. Sprinkle with sugar and cinnamon. Let the apples stand for 1 hour. Beat together the butter and sugar. Add eggs and vanilla and beat for two minutes. Fold in the flour and baking powder. Spoon this mixture over the apples and bake in a 370°oven for 35 min- utes. Dust with icing sugar. Serve hot with ice cream or sweetened whipped cream. 150 Ib. or 68.040 kg. : 50 lb. = =$109.30 30 75 Ib. = 75th. = $183.00 00 100 lb. = Poo szis 00k 00 150 Ib. = $352.80 - weve * + fae de oe . ear heer e <)