Page 14 March 1986 Cassiar Courier From HUNTERS STEW (to serve 4 to 6) 8 slices bacon, chopped 1% cups finely chopped onions I teaspoon finely chopped garlic I cup scraped and sliced carrots 2 cups water % cup red wine vinegar 3 pounds boneless beef chuck, cut into 2 inch cubes ¥: teaspoon salt freshly ground black pepper I cup converted rice 2 medium-size green peppers witli seeds and ribs removed and cut into slices % inch wide and 2 inches long (about 1% cups) 1% cups beef stock salt In a 10 or 12 inch skillet, cook the bacon over medium heat for 6 to 8 minutes, or until it has rendered most of its fat and is slightly crisp. Remove the bacon with a slotted spoon, reserve it and pour off all but a thin film of the fat from the skillet. Add the onions and Stirring occasionally, cook them for three or four minutes, or until they are slightly trans- lucent. Then add the garlic and carrots and cook for five or si minutes longer. Return the reserved bacon to the skillet, stir in, the water and vinegar, and add the beef cubes, the salt and a few grindings of black pepper. Reduce the heat to its lowest point and simmer, covered, for about one hour, or until the beef shows a slight resistance when it is pierced with the tip of a small, sharp knife. \ Gradually stir in the rice and add the sliced peppers and one cup of the beef stock. Bring the liquid to a boil, then reduce the heat to low, cover and simmer for 20 minutes, or until the rice is tender but not mushy. Taste for seasonings. If at any point the rice becomes too dry or shows signs of sticking to the bottom of the pan, add the remaining beef stock. Hlusters stew is usually served as a main dish, accom- panied by a mixed green salad. >. 2.2. 2.2.0.2. 2 2.2.2 2 Oo oo 0 oo oo 74 ¥% Northern Off-Road. 4x4 Service PARTS AND ACCESSORIES FOR ANY MAKE SRSal WE INSTALL WHAT WE SELL 778-7534 Brian Dick ORO Oy PPI III I IO IK TTA IO III IA AIO OI eepoesscececccc eee SSS 5 ONLY $42.00 SCOTCH GUARDING FOR ABOVE CARPET | ONLY $21.00 or $.15 per sq. ft. COUCH AND CHAIR (REGULAR SIZE) ONLY $65.00 SCOTCH GUARDING FOR ABOVE SET ONLY $32.50 EXTRA CHAIRS $15.00 and up (minimum or 1,500'sq. ft.) MINIMUM CHARGE FOR ei aeties as OR UPHOLSTERY MARINATED LEG OF LAMB a 7 pound leg of lamb, boned and tied I teaspoon salt 1 cup vinegar 2 cups water 3 bay leaves 2 cups sliced onions 6 peppercorns \ 2 sprigs parsley ¥% teaspoon thyme 2 tablespoons lard 4 large fresh tomatoes, coarsely chopped or I large can tomatoes, drained 3 slices bacon salt Rub the leg of lamb with the salt and put it in an earthenware or enameled casserole. In a saucepan combine the vinegar, water, bay leaves, onions, peppercorns, pars- ley and thyme. Over high heat bring to a boil, cool to lukewarm, then pour over the lamb. Marinate the lamb, uncovered, in the refrigerator for six to 24 hours, turning it every couple of hours. Preheat the oven to 350° F. Remove the lamb from the marinade and pat it dry with paper towels. Heat the lard in a heavy 12 inch skillet until a light haze forms over it, then add the lamb. Cook it for 15 to 20 minutes, or until it is brown, turning it every five minutes with two wooden spoons. Place it in a casserole or roasting pan just large enough to hold it. Strain the marinade into a bowl and add the contents of the strainer, 14% cups of the mar- inade and the tomatoes to the casserole. Lav the bacon slices over the lamb. Bring the liquid to a boil on top of the stove, then cook, covered, in the middle of the oven for about two hours, checking occasionally to see that the liquid is barely bubbling. (Reduce the heat if necessary.) When the meat shows no resistance when pierced with the point of a small, sharp knife, remove it to a platter. Strain the cooking juices through a sieve into a saucepan, pressing down hard on the vegetables before discarding them. Skim the surface fat and bring the juices to a boil on top of the stove. Taste for seasoning. Mask the slices with some of the sauce and serve the rest in a sauceboat. SERBIAN VEGETABLE CAVIAR 1 large eggplant (about 1/4 pounds) 3 large green peppers (about 1 pound) 1 teaspoon salt freshly ground black pepper ¥% teaspoon finely chopped garlic 2 tablespoons lemon juice 6 tablespoons vegetable oil 2 tablespoons finely chopped parsley Preheat the oven to 500° F. Place the eggplant and green peppers on a rack set in a baking pan. Bake the greens peppers for 25 minutes then remove them. Bake the eggplant 15 to 20 minutes longer, or until it is tender. Wrap the eggplant in a damp towel and let it stand for about 10 minutes to loosen its skin. Peel the green peppers, remove and discard the seeds and ribs, then chop the peppers very finely and transfer them toa glass mixing bowl Peel the eggplant, chop it very finely and squeeze it dry in a kitchen towel. The Neighbor’s Kitchen by Maria Cvetkovich Add the eggplant, the salt and a few grindings of black pepper to the chopped green peppers in the mixing bowl Then, with a wooden spoon, stir in the garlic, ’ lemon juice and vegetable oil, mixing all the ingredients together thoroughly. Taste for seasoning. Chill and garnish with the parsley. This is served as a relish. CHICKEN AND SAUERKRAUT 14% pounds sauerkraut a3 pound frying chicken, cut up salt 7 tablespoons bacon fat or lard ¥% cup finely chopped onions % teaspoon finely chopped garlic . 1 tablespoon finely chopped hot chili peppers freshly ground black pepper ¥ cup chicken stock Wash the sauerkraut under cold running water, then soak it in cold water 10 to 20 minutes to reduce its sourness. Squeeze it dry by the handful. Wash the chicken pieces quickly under cold running water, pat them dry with paper towels and salt. Over high heat in a heavy 10 inch skillet, heat four table- spoons of the fat until a high haze forms over it. Brown the chicken pieces a few at a time, starting with the skin sides down and turning them with tongs. As each browns, remove to a platter and add a fresh piece to the pan until all the chicken is done. Set aside. Heat the rest of the fat in the skillet until a light haze forms over it and add the onions and garlic. Cook them for two or three minutes or until the onions are slightly translucent. Add the sauerkraut, chili peppers and a few grindings of black pepper. Cook uncovered for 10 min- utes over medium heat. Using the tongs lay the chicken pieces on top of the sauerkraut and pour the stock over the chicken. Bring the liquid to a boil, then reduce the heat to low and cook, covered, for 30 minutes or until the chicken is tender. Serve the sauerkraut on a platter with the chicken, either surrounding it or as a bed for it. VEAL AND PORK BARBECUE (to serve 4 to 6) 1 pound boneless veal, cut into 1% inch cubes 1 pound lean boneless pork cut into 1% inch cubes salt freshly ground black pepper 2 tablespoons vegetable oil 1 cup thinly sliced onions 15 small bay leaves broken in half 2 tablespoons finely chopped onions Pat the veal and pork cubes dry with paper towels, sprinkle them with salt and a few grindings of pepper and mix them well with the oil and onions in a large bowl. Cover and refrigerate for at least three hours, stirring them every now and then. Remove the cubes to a plate and reserve the marinade for later use. To prepare all this for cooking arrange the veal and pork cubes alternately on skewers - either small bamboo skewers or 6 to 8 inch trussing skewers - with half a bay leaf separating each pair of cubes. Then broil it in a preheated oven broiler 4 to 6 inches from the flame or on an outdoor grill, for 10 minutes on each side or until the cubes show no pink in the center when one is cut into. The pork should not be undercooked with either method. Baste it with marinade while it is broiling. The meat could be removed from the skewers before it’s served, or served on the skewers. Sprinkle the chopped onions over them just before serving. D & L CARPET AND UPHOLSTERY CLEANING CARPET 12 x 11.6 = 139 sq. ft. x $.30 per sq. ft. SHAMPOO/AIR FRESHENER/TRAFFIC LANE D & L CARPET AND UPHOLSTERY CLEANING will be closing indefinitely June 15, 1986. Please book early if you want your carpet cleaned. Also, if anyone is interested in purchasing the business, please contact Durk at 778-7860. ; FOR FREE ESTIMATES PLEASE CALL DURK MC INTYRE AT 778-7860 sine eS Letters to the editor RESIDENTS FOR A FREE FLOWING STIKINE PROTEST The following is a letter from the Residents For A Free Flowing Stikine, based in Telegraph Creek, to the Wilderness Advisory Committee, explaining why the group will not provide input for the committee’s report. Dear Honourable Committee Members: : It was felt to be necessary by members of our organ- ization. to further clarify our objections to the process your committee represents. Local people have participated in lengthy public involvement programs twice before, with B.C. Hydro and more recently the Ministry of Forests. In each case, after years of dedicated cooperation to the point of ex- haustion by Stikine residents, the public input was ig- nored. We have recently sent quite a portfolio of material on the Stikine to the Minister of Environment. This included the following: — proposals, recommendations and objectives that came out of the 1985 Telegraph Creek Convention — specifically a proposal, supported by the B.C. Caucus and applauded by the Canadian Assembly on~ National Parks and Protected Areas, calling for the creation of a National Park Reserve on the entire Stikine watershed, subject to the settlement of the Tahltan land claim — one copy of the Stikine Book, published by Alaska Geographic — an article by Gary Fieghen, and another by Monty Bassett, describing the beauty and some of the problems here — several newsletters published by Friends of the Stikine — several newsletters published by Residents For a Free-Flowing Stikine, and other newsletters giving valu- able background information about the resource conflicts here, and possible solutions — background on BC Hydro’s dam megaproject, and concerns of local people about the fish, the wildlife, lifestyle and the economy —a copy of the speech and brief submitted to the Ministry of Forests by RFFFS detailing objections to the Lower Stikine Planning Report — press releases and letters relevant to the issue of creating a long term management program for the Stikine watershed, with local people having a major say in the planning and management of local resources _—and-more. ooo 4 Beware of POOOOS OOS OOSOS SF OSS9 GSS SSSOSPSSOPSPOOSPPSPSOPSSPOSSPOOSOSOSOOOOSOSCOSOSOSOSOSOS ee PSOOCOSOSOOCOOOOOOOSOS Marvel Travel Service Lid 164 Elliot Street Cassiar (Trailer next to Curling Rink) 778 - 7220 ‘——fantastic tropical island holiday — for only $30 per day!” SEE US FOR “HONEST” VACATION DETAILS - HOURS: 9:30 a.m. to 12 Noon and 1:00 p.m. to 5:30 p.m. continued from page 2 Aside* from acknowledgement of the receipt of this material, no other response has been made. We suggest you contact Mr. Pelton and study our submissions to him. We are leery of going through the entire public invol- vement exercise again for other reasons as well. The time frame is completely unacceptable. Instead of being the “comprehensive study” that is sorely needed in this province, the three month limit can only be another cursory overview with the object of coming up with a “melting pot” solution, like an integrated resource management plan, that would dilute any real wilderness preservation Options. Even Forestry allowed two years for its study of the lower Stikine alone. It would take much more than that to plan for the entire watershed, let alone the whole province’s Park system expansion and completion program. Local people feel that their concerns will be dis- regarded by the Cabinet-selected panelists. There is not one native committee member, and the sole environ- mentalist does not begin to balance the industry bias. This bias is especially obvious in light of the con- tinued logging of the Stikine and other conflict areas even while the information is being collected. It is im- possible to trust a government-chosen committee that claims to be dedicated to fairness and justice while the very land base in question is being alienated and destroy- ed before any public decisions have been made. Because the public has had no input into framing the terms of reference, the process is not one that was begun in good faith. The resulting terms of reference are hazy and subject to individual interpretation, that, given the bias of the government, will not be to our advantage. We cannot take part in such a process. From the beginning the environmental groups must have access to the process that frames the terms of reference, chooses the committee representatives, and formulates the time frame. At the very least, a logging moratorium should be put in place immediately, until final and firm decisions, subject to public approval, are made. Because this has not happened, we will not legitimize a process that is clearly not for the public good by mak- ing a submission. We urge you to begin at once a new and valid process that will truly reflect the needs and rights of the people of the Stikine and all of B.C. We would expect to be a part of the process from the planning stages right onto completion, no matter how long that takes. Sincerely yours, Lynne Thunderstorm travelling. PPPPPPPPPSPP OPS SPSOPOPSPPPPSPOPPP OPPO SPS POOPP PPP OPSPPSPPSOOP SO OOSSD F zm 2 HOLT AGENCIES ~ {INSURANCE LTD. WHEN SHOULD YOU BUY HOME INSUR ANCE? If you own personal property which would be expensive to replace, you need home insurance. You can start with one individual item of value or a roomful of belongings which collectively are valuable. You can live in an apartment, flat or house; you can be at school or Cassiar Courier March 1986 Page 15 AL PASSARELL — MLA REPORT cont’d from Page 2 will be hundreds of miles away from our homes. It’s like a slap in our faces by those in the South who feel we are country cousins and don’t deserve a vote in the B. C. Leg- islature. It will be very difficult for the N.D.P. candidate, a lawyer by trade, to be running in an election for a party who has allowed Bob Williams to say without denial by the Party brass, that there should be no Atlin Constitu- ency. With the Norris Commission developed by the N.D.P. still in party headquarters, who is to say, that if the N.D.P. is elected government that they will not re- activate its position. The lawyers Association who is bringing this ‘suit states with modern communications and transportation the Atlin Constituency is just like the mainland. It’s a shame that these lawyers in their ivory towers have never driven Highway 37, tried to make a phone call in Tele- graph Creek or Iskut, charter an aircraft out of Kincolith and get mail delivered on time in Atlin. Regardless, if you love them or hate them, your Pro- vincial Social Credit Government is defending our rights to have democratic representation in Victoria. LOTTERY GRANTS The British Columbia Lottery Fund has available for distribution the net proceeds gained through the con- duct of lotteries in this Province. About two-thirds of the total is distributed through the grants program of British Columbia Cultural Fund, the Physical Fitness and Amateur Sports Fund, the British Columbia Heritage Trust and Health Care Research Foundation. The remaining funds, through the Direct Grants Pro- gram, provide a possible source of financial assistance for worthwhile projects not eligible for funding through the above mentioned, or other government grant programs. Assistance is for one-time capital costs, not for on-going or operational expenses. To be seriously considered, projects must be of proy- en value to the community, generally accessible to the public, and of wide interest and appeal. Approved grants for the purchase, construction or renovation of facilities are normally for up to one-third of total costs. Approved grants for the purchase of equipment used by team or group are normally for up to one-half of the total cost. We of the Atlin Constituency should be taking ad- vantage of this worthwhile program. Applications can be secured through my Victoria office at the Parliament Buildings, Victoria, B.C., V8V 1X4. DON’T FORGET YOUR AUTOPLAN RENEWALS AVAILABLE HERE 164 Elliott St., Cassiar , B.C. Phone '7'78-'7220 Hours 9:30 - Noon and 1:00 - 5:30 p.m. Mon. to Fri. PSDPDSODSOOSOSPSOS PSO SPOSOSOOOSPSPOSOS SPOS OOSSOSPOSOSOOSOOOSD ‘ wy