We have found that many people do
not fully understand « what a
Travel Agent does. -Here are some
ot the services offered by your
local Travel Agent:

Book seats - issue tickets. -
ALL airlines ~ ALL destinations
whether for a yuick business trip
or a long holiday; ce

Find the best route - the best
fare to any destination;

= Find the most convenient

connections;

Reserve hotel rooms en route

and at destination;

* Jamaica rs
7 Days

Accommodation

1061.00 Per Person.

From September 4 To:

Departure Only

Early Booking Bonus Availabl
200.00 Per Person

* Princess Cruises +
7 Days

Caribbean From Vancouver

1647.00
(Canadian Funds)

Per Person

+ Seat Sale

From Watson Lake. Including

December 10

Page 16 Cassiar Courier September 1989

A Gand

TRAVEL SERVICE LTD.

- Arrange car and truck rentals;

Book rail,. ferry, bus trips
and arrange tickets;

Suggest travel/holiday desti-
nations; :

Provide information on desti-
nation domestic. and

country;

Book

cruises ©and
holidays;.

excursion
Provide visa information
Visa and passport. furms;

Provide health ioe ach fox
Monday to Friday

9:30 a.m. - 1:00 p.m.

2:00 p.m. - 5:30 p.m.

Plus Tax

e From as :

out-of-

+ Orlando Florida —__

Nitoand Holidays :

out-of-country destinations;

- Issue travel insurance .
cancellation, . medical, baggage
loss, comprehensive;

= . Arrange group trips and
package. vacations;

staff
business or

The next time you or your
are travelling for

pleasure, come in.or call and let
travel]

us assist you with your
arrangements.

The staff at Marvel Travel
164 Elliott Street
Cassiar, B. C.

Phone: 778-7220

7. Days

From Watson Lake ©

Including. Accommodation

1011.00 Per Person Plus Tax

“From September 1 To December 15 Only

This Winter Experience The Excitement Of A

+ Caribbean Cruise +

With. The Quality Variety And Superb Value

Across Canada ea

_ Now Available For Christmas —
Book Early To Avoid Disappointments

*% Cairo *
Return 1374.00

* Nairobi *
Return 1789.00

4x Seatsale Available From Vancouver ®

Globespan , 399.00 Return Plus Tax

* Vancouver - Honolulu x

Up To December 15, 1989
Points Of Call 299.00 Return

+x Vancouver - Honolulu +
Quantas And Wardair

429.00 Mid Week 449.00 Week End - =
The Above Prices Do Not Include Tax

Excluding Christmas.

+ Mombasa *
Return 1648.00

From Toronto

x Seat Sale To Africa +<

From Vancouver , Calgary, Or Edmonton

Of Wardair Holidays

7 Days
1099.00
NEG

ee
SS

Cruise To

* Mexico x

From Vancouver

7 Days
1295.00 Per Person
&
(Canadian Funds)

11 Days Transcanal

2352.00 Per Person

(Canadian Funds)

Marjoram, salt and onion

Cassiar Courier September 1989 Page 17

NEIGHBOUR’S KITCHEN

FARMER'S VEGETABLE OMELET

4 slices bacon

lc. julienne-cut green or. red
bell pepper

1/2 c. chopped onion

2c. ( 2 medium) sliced,
potatoes

8 eggs

2 tbsp. grated Parmesan cheese

1 tbsp. chopped fresh parsley

1 tsp. chopped fresh basil or 1/4
tsp. dried basil leaves

1/2 (tsp. sa lit Bs

cooked

: In large skillet over medium
heat, cook bacon until crisp;
drain; reserving drippings in

skillet. Add green~ pepper and
onion; cook in reserved drippings
until crisp-tender. Add. pota-
toes; cook 2 minutes. Remove
from heat. In medium |
combine remaining ingredients;
mix well. Pour egg mixture over
vegetables in skillet. Cook over
medium-low heat 7 minutes. As
edges set, run spatula = around
edge of skillet and lift vege-
table mixture to allow uncooked

egg to flow to bottom of skillet.

Cover; cook for an additional 5%
to 7 minutes or until top-is set.
Remove from heat; let stand §&
minutes. Crumble bacon; sprinkle

over top of omelet. Cut into
wedges to Serve. 4 to 6
Servings.

kkk

GLAZED ORANGE CHICKEN
te
No -stick cooking spray
2 tsp. oil
3 whole chicken breasts, skinned,
boned, halved
1 tbsp. cornstarch
2 tsp. sugar
1/4 tsp. marjoram
1/8 tsp. salt
1/8 tsp. onion powder
11/4 c. unsweetened orange juice
1. tbsp. grated orange peel.

Spray large non-stick skil-
let with cooking Spray; add oil.
Heat over medium-high heat until
hot. Cook chicken breasts in hot
oil until well browned. In small
bowl, combine cornstarch, Sugar,
powder .
Gradually add orange juice; stir
until well blended. Pour over
chicken in skillet. Reduce heat;
cover and simmer 15 to 20 minutes

or until chicken is no longer
Pink cOrni ng chleken.over shalt
way through cooking and stirring
occasionally. Sprinkle with
orange peel. 6 °5ervings.
Kk kkk

SLOPPY JOES
1 ib. ground beet
l\/2 ¢. Chopped green bell “pepper

One oe ray,

1/2 c. (1 medium) chopped onion
1 tbsp. brown sugar

1 tsp. dry mustard

1/4 tsp. salt

178 tsp. pepper

1/2 c. ketchup

1 tbsp. vineyar

l’tbsp.. Worcestershire sauce
8 oz. Can tomato Sauce

6 sandwich buns

tn lamqe skillet, brown
ground beef; green pepper and
onion; drain well. Sita ‘in

EE Ea a Pe. ORR A TS OE TOE LOLOL PE LLIN. OLS ESS

bowl,

remaining ingredients
sandwich buns.

except
Cover; simmer 15
to 20 minutes, stirring occasion-
ally. Serve on buns. 6 sand-
wiches.

MICROWAVE DIRECTIONS: :

In 2-quart microwave-safe
casserole, crumble ground beef;
add green pepper and onion.
Cover loosely with waxed paper.
Microwave on High for 5 to 7
minutes or>-until meat is browned,

stirring once halfway through
cooking; drain well. Stig in
remaining ingredients except

sandwich buns; cover loosely with
waxed paper. Microwave on High
for 7 to 9 minutes or until thor-
oughly heated, stirring once
halfway through cooking.

kkk kx

SEAFOOD QUICHE SQUARES

Pillsbury

2 (8 02.) cans

Refriyerated Quick Crescent
Dinner Rolls: |. -

4 oz. (1 cup) shredded ‘Swiss

cheese

4 oz. pkg. (1 cup) shredded sharp

Cheddar cheese

6 oz. pkg. frozen cooked shrimp,
thawed, drained
6 oz. can crabmeat, drained,

flaked

] 3/4 c. half and half

1 tsp. dry mustard

1/2 tsp. Worcestershire sauce
1/8 tsp. hot pepper sauce

6 eggs, beaten

Chopped fresh parsley

Heat oven to 400 F. Unroll
dough into 4 tong rectangles.
Place crosswise in ungreased
15x10 inch jelly roll pan; press
over bottom and 1 inch up— sides
to form crust. Firmly press per-

forations to seal. Bake for 5
minutes. Remove from oven.
Sprinkle partially baked

crust with
crabmeat.

cheeses, shrimp and
In large bowl, combine
half and halt, dry mustard, Wor-
cestershire sauce, hot pepper
sauce and eggs; mix well. Pour
over ingredients in pan; sprinkle

with parsley. Bake for an = addi-
tional 25 to 35 minutes or until
knife inserted in center comes
out clean and edges. are golden

brown.
squares.
Serve warm.

Cool 5 minutes; cut into
Garnish as desired.
60 appetizers.

kkk kx
GIANT OVERNIGHT CINNAMON ROLLS

Rolls:

1 pkg. Pillsbury Hot Roll Mix
2 tbsp. sugar

1c. hot water (110 to 120 F)

2 tbsp. margarine or butter,
softened

l egy

Filling:

ey Ar amen, margarine or butter,

softened

L/isec sugar

1 tsp. cinnamon
N/R pel ee AS NTS,
1/4 «. finely chopped nuts
Glaze:

1.1/2 c. powdered sugar

1 tbsp. margarine or
softened

2.to°3 tbsp. milk

1/2 tsp. vanilla

butter,

roll dough = to

ee A oa RE Ce RS ARN RR ARE RUN

‘ by Sharon Riseborough

Grease 13x9 inch pan. In
large bowl, combine flour mixture
with yeast from foil packet and 2
tbsp. sugar; blend well. Stir in
water, 2 tbsp. margarine and egg
until dough pulls away from sides

of bowl. Turn dough out onto
lightly floured surface. With
greased or floured hands, shape
dough into a ball. Knead dough

for 5 minutes until
Cover with large bowl; let rest 5
minutes. ©

On lightly floured surface,

tangle. Spread 1/4 cup margarine
evenly over dough. In small
bowl, combine 1/3

cinnamon; blend well. Sprinkle
evenly over margarine. Sprinkle.
with raisins and nuts. Starting ©
with 10 inch side, roll up tight--
ly, pressing edges to seal. Cuts
‘into 6 slices; place cut side.

down in greased pan.*
loosely with plastic

cloth- towel.
on wire rack
to which hot water has been
ed.

set over large pan
add-

Heat oven to 375 F. Uncover
dough. Bake 20 to 30 minutes or
until golden brown. Cool 1 min-
ute; remove from pan. Cool 10
minutes. In small bowl, combine
all glaze ingredients; blend
until smooth. Drizzle over warm
rolls. 6 rolls.

*TIP: At this point dough
can be covered with plastic wrap
and refrigerated overnight.
(Dough will rise in the
refrigerator.) Bake as directed
above.

kwkKnen«x

ORANGE DATE CRESCENT CLAWS

chopped walnuts or pecans
sugar

de / eZee.
WS e
1 tsp. grated orange peel

1/2 c. chopped dates .-

8 oz. can Pillsbury Refrigerated
Quick Crescent Dinner Rolls

2 tbsp. margarine or
melted

Heat oven to 375 F. . In
small bowl, combine walnuts,
sugar and orange peel; blend
well. Reserve 1/4 cup of mixture
for, topping. Stir dates into
remaining mixture; set aside.

Separate dough into 4 rec
tangles; firmly press perfora-
tions to seal. Cut each rec-
tangle’in half crosswise; press
or roll out each to form eight 4

inch Squares. Brush each with
margarine. Spoon about 2 table~
spoonfuls date mixture SewOss
Gentle rates pa10t) rea Ghrres GUame sme
within-1/4 inch of edges. Fold
sides of dough. over filling;
pinch center seam and ends to

seal. Place seam side down on
ungreased cookie. sheet. Using
scissors’or, sharp =knite, make
three 1/2 inch cuts in one folded
edge. To form claws, separate
Gut “sections# of. eachu wold: aby
gently curving into crescent
shape. Brush top of each claw
with remaining margarine; sprin-
kle with reserved sugar-nut mix-
turneunBakerat pov Dube POrsutO call 2
minutes or until golden brown. 8
mo lS

kKkewekwk

smooth. -

15x10 inch rec-~—

cup sugar and.

Cover -
wrap and-
Let rise 30 minutes

butter,-

demi | iit a Re AL tl iN i TN ae IR EN

mae