ee nA -hope that the grand prize, March 1990 Page Class of 1 990 Information Update Submitted by Brenda Brown Class President The Cassiar Secondary Grad- uvating Class of 1990 recognizes the advantages of a substance- free grad night to be treasured as a safe and happy. memory.\ Thus, the class has agreed to a DRY GRAD!! This will be the very first dry grad in the School Dis- CELCta NO 26i7)s All Grads have agreed to come to the all night After Grad party held at _ the school. There, they and their guests will enjoy music, con- cession, entertainment and num- erous chances to win prizes. We to be won by a grad still in attendance at the end of the party will be an all-expense paid trip for two to Hawaii. This’ prize. is tenta- tive, as we await word from TIME AIR and CANADIAN INTERNATIONAL AIRLINES. At this time, Ms. Norma Ray is waiting for a response from TIME AIR and CANADIAN INTER- NATIONAL AIRLINES. .- Ms. Ray has kindly taken the time to contact the airlines and ask for a dona- tion of a round trip for two to Hawaii. If granted, there’ will be a draw at the end of our grad- uation party, to be won by one of the grads. The one catch is, of course, that grads who leave the party before it is over will lose the chance to win this special prize. Since there are 20 grads, each will have a one in twenty chance of winning... All of. the grads are excited about the pos- sibility of winning this trip and we would like to extend special thanks to Ms. Ray! We applied for a government grant to help. support the cost of - our dry grad and are awaiting the . next Provincial budget for news. SSE Help Support The Class Of 1990 short notice! - tutoring - chopping wood - babysitting - housecleaning - snow shovelling - ?? the Grads or their sponsor, RENT-A-GRAD_ » There are twenty grads, eager to help you out! All money goes directly to the Grad 1990 fund. No reasonable offers will be refused. We will try to accommodate all offers, even on Possible jobs include: For more information, or to rent a grad, contact any grad, or phone Cassiar Secondary, 778- 7367. We hope to receive a grant for $2500 and as the year goes on, to receive support from national and local companies. The graduation ceremonies will be held on June lst, 1990 and we hope to fund- raise enough money to have enter- taining activities going on throughout the night. Many of the grads have been involved in fundraising through our Rent-a-Grad programme which involves babysitting, cleanup after dances, bingo, moving items and snow-shovelling. Prices for Rent-a-Grad jobs vary, depending on the job and the amount of work to be done. Wevwillstry towac- commodate all offers, even on short notice. Reasonable re- quests won't be refused and all money goes directly into the Grad 1990 fund. Other fundraising activities grads are involved in are dances for the school and a weekly hot lunch programme, held every Fri- day. Our Sunsweet spice sale was a profitable success. Grads will sell chocolate bunnies throughout the town before Easter. We will also be running the Penny Carni- val at Schmoo Daze on Saturday, March 31 from 1:00 to 4:00 p.m. and we are planning a flea market on Saturday, April 21 at 1:00 p.m. Any donations would be greatly appreciated. The Cassiar Secondary Class ‘of 1990 started off the year with fourteen students. As of Feb- ruary 22, there are twenty grads. Out of twenty grads, fourteen or- dered grad jackets. The first order has arrived and we are still waiting for the second one. The class would like to thank Walter Comper for designing the crest for our jackets. Finally, if you ever have any comments, questions or sug- gestions, please contact one of Mrs. Matsubuchi. The Class. of 1990 thanks you for your support! Ten Commandments For Happiness There is a cheerful 1. Speak to people. nothing as nice as word of greeting. 2. Smile at people. It takes 72 muscles to frown, smile. 3 Call people by name. The sweetest music to anyone's ears is the sound of his own name. 4. Be friendly and helpful. If you would have friends, be fri- endly. 5. Be cordial. Speak and act as if everything you do is genuine pleasure. 6. Be genuinely interested in people. You. can like almost everybody if you try. tle Be generous with praise, cautious with criticism. 8. Be thoughtful of the opinions of others. There are usually three sides to a controversy - yours, the other person's, and the right one. 9. Be considerate with the feel- ings of others. It will be ap- preciated. 10. Be alert to give service. What counts most in er is what: - we do for others. joee rs ae ei 2 Penal sass and only 14 to. “until top 1 Tsp. NEIG ICED -SPICED GINGER BARS 2 cups flour 1 cup sugar 1 Tsp. baking soda 1 Tsp. ginger 1 Tsp. cinnamon 1 Tsp. cloves 1/8 Tsp. salt Licup) hot -cofree 1/2 cup marg. or butter softened 1/2 cup shortening 1/2 cup molasses 2 eggs FROSTING 1/3 cup marg. or butter 3 cups powdered sugar 1/2 Tsp. vanilla 3 to 4. Ths. water Heat oven to 350F. Grease 15X10Xl-inch ao 13X9-inch pan. Lightly spoon flour into measur- ing cup; level .off. In large bowl, blend all bar ingredients at low speed until moistened; beat 2 minutes at medium speed. Pour: into greased pan. Bake at 350F. For 20 to 30 minutes or. springs back when touched lightly in center. Cool. marg. in medium heat until stirring Heat 1/3 cup Saucepan over low light golden brown, constantly. Stir in remaining frosting ingredients, adding enough water until frosting is of desired consistency; blend until smooth. Spread over bars. 36 Bars. FROZEN CHOCOLATE MINT —- DESSERT SQUARES. : CRUST: 2 cups ( about 50 wafers) vanilla wafer crumbs 1/4 cup butter, melted FILLING AND TOPPING 1/2 cup marg. or butter softened 1 1/2 cups powdered sugar vanilla 3 oz. (3 squares) unsweetened chocolate, melted, cooled 12 oz container frozen whipped topping, thawed, reserving 1 1/2 cups 3 cups miniture marshmallows 1/2 cup (about 24 candy disks) finely crushed, hard peppermint candy : Grated semi-sweet chocolate if desired In medium bowl, combine crust ingredients; mix well. Press in bottom of 13x9-inch pan. Beat 1/2 cup margarine in -small bowl. Gradually add powdered sugar and vanilla beating until light and fluffy. Add cooled chocolate; beat well. Beat in reserved 1 1/2 cups whipped topping; spread , f j PONT: | Ns POmrPNrRNN NN ~~ eee Cassiar over crust. In medium bowl, com- bine marshmallows, peppermint candy and remaining whipped topp- ing; blend well. Spread over chocolate layer. Sprinkle with grated chocolate. Cover tightly freeze. until firm. Allow. to stand 15 minutes at room tempera- ture before serving. 16 servings. TWO RIVERS CHILI lbs. ground beef cups chopped onions cups chopped celery tbs. sugar tsp. salt tsp. garlic powder - 6 tsp. chili powder 1/2 tsp. oregano leaves 1/4 tsp. pepper 2 (15 oz.) cans tomato sauce 12 oz. can tomato paste 10 cups of water 1 (15 oz) cans kidney beans, drained 4 oz. spaghetti, broken ‘into 2 inch pieces, cooked drained. 6-quart Dutch oven or brown ground beef and drain. ‘Add remaining ingredients except kidney beans and spaghetti; mix well. Bring to a boil; reduce heat. Cover simmer 30 minutes. Add kidney beans and spaghetti. Simmer, uncovered, 10 minutes. 12 (1/2cup) servings. In large saucepan, onions, OVEN BAKED STEW 3 tbs. oil 2 lb. beef stew meat, 1/2 inch cubes. 73 cup flour or 1/4 cup cornstarch 1 tsp. salt 1/2 tsp. garlic powder 1/2 tsp. marjoram leaves 1/4 tsp. pepper 16 oz can tomatoes, undrained cut up 10 1/2 can condensed beef broth cups cubed peeled potatoes cup sliced celery medium carrots, sliced small onions quartered bay leaf cut into 1 — rw be rN Heat oven to 350F. Heat oil in 4-quart Dutch oven over medium heat. Brown beef cubes in oil. Add flour, salt, garlic powder, IMarjoram and pepper. Sttasrt eran tomatoes and beef broth; mix well. Bring mixture to a boil, stirring frequently. Add remaining ingredients; mix well. Cover; bake at 325F. for 2 hours or until meat is tender, stirring twice during baking. Remove bay leaf. 6 (1 1/4 cup). servings fee res eereecere } Courier March i990 Page Ai BOUR’S KITCHEN “by Sharon Riseborough | LEMON POPPY SEED MUFFINS 2 cups flour 1/4 cup sugar Lieto? bE DSsDOppy seed 1 tbs. baking powder P/2ES Pp. oSackht 1/2 cup milk Lo /ae. cup thawed /3)-Cupsmarg... or butter, 1 egg slightly beaten frozen concentrate, melted Heat oven to 400F. Line paper baking cups or grease bottoms only of 12 muffin cups. Lightly into ‘measuring Cup; level off. In meduim bowl, com- bine flour, sugar, -poppy seed, baking powder and salt; mix well. Add milk, lemonade concentrate, Margarine. and egg, stirring just until dry ingredients are moist- ented. Fill muffin cups 3/4 fudas Bake at 400F for 15 to 20 minutes or until light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. spoon flour BRANDY ALEXANDER MOUSSE 174 c. evaporated skim milk L 1/2 tsp. untlavored gelatin 1/4. “water 2ZECQgS, ~sepata Veds- c0o00mMaeemnpera ture 2 tbsp. sugar 1 tbsp: brandy i tbsp. white creme-de- Cacac i tsp. vanilla 1 tbsp. Sugar PAZ Some (1/2 -square) ‘semi-sweet chocolate, grated. Pour milk’ into small bowl; Placer ttn orr eee. In sma Li Saucepan, combine gelatin and water; let stand 1 minute. In small bowl, beat egg yolks and 2 tbsp. sugar; . stir -into = gelatin mixture. Cook “over Low heat until gelatin ts: dissolved and mixture is slightly thickened, stirring constantly. Remove from heat; stir in brandy, creme de ,catau and vanilia. Cool gelato Nisclhunme = 66 roo temperature, about ZO minutes. NO NOY REPRIG ERATE. : {n smail bowl, beat Cgg whites at highest speed until soft peaks forin. Gradually add ] EbSp. sugar, "beating just unbia Stiffi-peaks = forin. Gently “fold gelatin mixture into beaten eyyg whites. Remove milk Erom freex er, beatira ts shi Gnesi spec, uit it SLiff peaks “form. (Maik. wild whip even “if completely... troven. Stir before whipping to break up milk.) Fotd whipped milk into egg white mixture. Spoon into 4 individual serving: dishes, re frigerate until ‘set, about 1 hour. Just’ betore Serving, chocolate. grated Sprinkle with 4 servings. SE, SEL SOR RE TS RTOS crc