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Page 20 Cassiar Courier November 1989

NEIGHBOUR’S KITCHEN

Cuban Picadillo

When it's your turn to entertain
the club, this flavorful hash can
be prepared ahead and frozen.
Add a salad.

1 tbsp. vegetable oil

2 onions, chopped

3 cloves garlic, minced
2 lb. lean ground beef
1 can plum tomatoes
undrained

1 can (5 1/2 oz.) tomato paste
1/4 c. drained capers

1 tsp. vinegar

Dash hot pepper sauce

1/2 tsp. ground cumin

1/4 tsp. ground cloves

1/4 tsp. cinnamon

1 bay leaf

Salt and pepper

Condiments:

1/2 c. golden raisins

1 banana, sliced

lemon juice

1/2 c. green olives, chopped
1/2 c. black olives, chopped
In large heavy saucepan or

oven, heat oil; cook onions
garlic over medium heat until
softened, about 5 minutes. Add
beef and cook for 5 to 10 min-
utes, stirring occasionally, un-
til meat is broken up and no
longer pink. Add tomatoes, toma-
to paste, capers, vinegar, hot
pepper sauce, cumin, cloves, cin-
namon and bay lea€. Bring to
boil, stirring. Reduce heat to
low; cook, uncovered, for 45
minutes or until flavours are
blended and tomatoes are broken
up, stirring occasionally.
(Recipe can be prepared in
advance to this point). Let cool
and refrigerate overnight. Skim
off fat from surface. Bring to
boil, stirring constantly. Dis-
card bay leaf. Season with salt
and pepper to taste. Makes 6 to
8 servings.

Condiments: Place raisins, bana-
na (sprinkled with lemon juice)
and green and black olives in in-
dividual bowls. Serve with pica-
dillo and rice.

comer

(28 oz.)

Dutch
and

Pork Ragout with Sweet Potatoes

for
the
lemon

Use well-trimmed pork butt
this tasty ragout. Complete
meal with a refreshing
mousse.

3 lb. pork butt, cut in 1" cubes
1/4 c. Dijon mustard
1/3 c. packed brown sugar

1/3 c. flour

3 tbsp. vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 1/3 c. chicken stock

1c. dry sherry -

6 sweet potatoes (about 3 lb.)

1/2 tsp. salt
1/2 tsp. pepper
1/4 c. chopped fresh parsley

Coat pork cubes lightly in
mustard, then dredge lightly in
mixture of sugar and flour. In
large nonstick skillet, heat oil
over medium heat. Add pork, a
layer at a time, and brown on all

tran-
oven.

skillet
minutes.

sides. With slotted spoon,
sfer pork to large Dutch
Cook onion and garlic in
until softened, about 3

Remove with slotted spoon to
Dutch oven. Discard any fat in
skillet. Add chicken stock and
sherry. Bring to boil and cook

for 1 minute,
bits with wooden
Dutch oven.

Peel sweet potatoes and cut
into 1" cubes. In large sauce-
pan, cook potatoes in boiling
water until barely tender, about

scraping up brown
spoon. Add to

3 minutes. Drain. Add to Dutch
oven. Cook, covered, in 350F
oven until meat is tender, about

Add salt and pepper.
ahead, let cool and
refrigerate, covered , overnight.
Reheat, uncovered, in 375F oven
until heated through, 30 to 40
minutes). Sprinkle with parsley.

45 minutes.
(If making

Makes about 8 servings.

Chow Mein Noodle Casserole

lc. celery
1/4 c. onions
Wf? Gs cashews or almonds

(coarsely chopped)
1 can mushroom soup

1/2 c. water

1 7 oz. can chunk white tuna

1 1/2 c. chow mein noodles

Finely chop celery and onions,
pour hot water over tuna and
drain. Mix together, put into

buttered casserole and heat until
bubbly at 350F. Substitute
chicken for tuna or add mushrooms
and water chestnuts if desired.
Serves 4.

Impossible Quiche
(called “impossible" because it
makes its own crust)
Blend together:

3 eggs
11/2 c. milk
1/2 c. biscuit mix

pepper and salt
Pour into greased quiche or pyrex

pie plate.

Sprinkle over top:

lc, grated cheese (any mild
cheese)

1 tin crabmeat, ham or salmon
Press down with back of spoon.
Sprinkle with paprika, bake at
350F for 45 minutes till set.

by Sharon Riseborough

Cranberry Oat Bran Coffee Cake

Brown sugar oat crumble:

1/2 c. firmly packed dark brown
sugar

1/2 c. uncooked
rolled oats

Pi4e Cs fi our

1 tsp. ground cinnamon

1/8 tsp. ground cloves

1/8 tsp. ground ginger

1/8 tsp. ground nutmeg

3 tbsp. unsalted margarine,
chilled and cut into 1/2" cubes
Cake:

2c. coarsely chopped
frozen cranberries
1/2 -c. iplus<1>tbsp).
sugar, divided

3 3/4 c. oat bran

3 c. £lour

1 tbsp. plus 1 tsp. double. acting
baking powder

1 1/2 tsp. baking soda

1 1/2 ground cinnamon

old-fashioned

fresh or

granulated

3/4 tsp. salt

3/4 c. vegetable oil

9 large egg whites, at room
temperature

1 1/2 c. buttermilk, at room
temperature

1 tbsp. plus 2 tsp. vanilla
extract

1 tbsp. confectioners' sugar

1. Position a rack in the centre
of the oven and preheat to 350F.
Generously spray a 14-cup Bundt
pan. with non-stick
cooking spray.

Make the brown sugar oat crumble:
2. In a medium bowl, stir to-
gether the brown sugar, oats,
flour, cinnamon, cloves, ginger
and nutmeg. Distribute the marg-
arine cubes over the mixture and
using a pastry blender or two
knives used scissors-fashion or
your fingertips, cut or rub the

margarine into the mixture until
it is the consistency of coarse
meal.

Make the cake:

3s In a small bowl, stir to-
gether the cranberries and 1
tbsp. of the sugar. In a very

large bowl, stix together the oat
bran, flour, the remaining 1 1/2
cups of sugar, baking powder,
baking soda, cinnamon and salt.
In another bowl, stir together
the oil, egg whites, buttermilk

and vanilla. Make a well in the
centre of the dry mixture, add
the liquid ingredients and stir
until combined. Stir in the
cranberry mixture.

4. Scrape half of the batter
into the prepared pan and sprin-
kle the surface evenly with the
crumble. Top with the remaining

batter and smooth it evenly with
a spatula. Bake for 60 to 70
minutes, or until a cake tester
or toothpick inserted into the
centre of the coffee cake comes
out clean. Remove the pan to a
wire rack and cool the cake for
20 minutes. Using the point of a
sharp knife, loosen the edge of
the cake from the side of the pan
and from the centre tube and in-
vert it onto the wire rack and
cool completely. Sift the top of
the cake with the confectioners'
sugar. Keep the coffee cake ref-
rigerated in an airtight contain-
er.

vegetable,

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Your Government
Agents’ Office
Has More To Offer

Submitted by Stu Pike

With the recent changeover
at the Cassiar Mine from open pit
to underground, many new resi-
dents have recently arrived in
Cassiar from other areas in Can-
ada. Today, I would like to take
this opportunity to talk about
many of the services provided by
your Government Agents office. —

Since the summer of 1981 the

Government Agents office has been
providing a wide range of serv-
ices for the residents of Cass-
iar, Good Hope Lake and the sur-
rounding area. While many resi-
dents view our primary responsi-
bilities as a motor vehicle and
insurance office we actually pro-
vide much, much more. For ex-
ample, our office handles’ the
Sale of Acts & Regulations, air
photos, dog licences, electrical
and gas permits, fishing & hunt-
ing licences, maps, free miner
certificates, Class B lottery
licences, marriage licences, min-
ing claim tags, mining templates,
mobile home transport permits,
water test kits and various other
licences and certificates.
Your Government Agents Off-
also accepts payments’ for
owed to the Provincial
Government such as: crown land
lease rental, B.C. medical, water
licence rental, ambulance bill-
ings, provincial sales tax, court
fines, mining claims recordings,
rae property tax, fur royal-
ties.

ice

Cassiar Courier November 1989 Page 71

We carry applications for a
wide variety of Government
programs. For example: birth,
death or marriage certificates,
B.C. Medical Services Plan, Citi-
zen Band Radio, Criminal Injury
Compensation, employment with the

provincial government, Family
Allowance, gasoline tax rebate
for handicapped persons, hunter
number cards, lotteries, mobile

home registry, name change, off-
icial anniversary and birthday
greetings, Ombudsman complaints,
passport, proprietorship registr-
ation and company name _ search,
residential tenancy dispute,
sales tax number registration,
water licence, etc.

Additional services include
business information and refer-
rals, Notary Public and Commis-
sioner for Taking Affidavits,
company searches, District Regis-
trar of Births, Deaths and Marri-

ages, Sub-Recorder for mining,
lien searches, Marriage Commis-
sioner, mobile home searches,

photocopying, Public Sector Sales
Tax Exemption, strike vote obser-
ver, voter registration, to name
a. few. .
Our office looks forward to
serving you. For 129 years Gov-
ernment Agents have brought gov-
ernment services closer to home,
your home. What better way to ex-
press our role, “In the service
of the people and government
since 1858."

Please call or drop by our

office in the Provincial Building’

on Connell Drive.
Our hours are 8:30 - 1:00,
2:00 - 4:30 Monday to Friday. For

the residents in the surrounding

area, our toll free number is
1-800-663-5202.

Harvesting Wild Mushrooms

The British Columbia Forest
Service has produced a new bro-
chureé on how to identify and
harvest wild, edible mushrooms
from provincial forests, Forests
Minister Dave Parker
recently.

"This publication is direct:

ed at mushroom pickers and is
intended to protect the mushroom
resource and the forest environ-

ment. lt also provides safety
information," Parker said.

The minister said the export
of mushrooms from the province is
growing rapidly. The pine mush-
room is being exported to Japan
while morels and chanterelles are
being sent to Europe.

The brochure describes these

species' locations, harvest sea-
sons and harvesting techniques,
and warns about dangerous looka-

likes.

It also looks at how mush-
rooms grow and their relationship
to the forest.

"Mushrooms must be harvested

properly to ensure future crops,

/ and this brochure describes the
improper harvesting practices
that -must -be avoided at all
cost," Parker said.

"Tnexper ienced mushroom
pickers should consult this and

some of the other excellent mush-
room field guides available to
ensure they pick the right
species, particularly. if they
intend to eat some of them.

i "I would also recommend that
first-time pickers should harvest
the mushrooms with more experi-

WSOIARREE ASE AO ERO Rae Re RRS

announced .

-are

35 Sisd

enced and qualified persons," the
minister said.

The brochure advises pickers
of lands . where mushroom picking
is allowed, of lands where  per-
mission is required by the owner,
and of lands where mushroom pick-
ing is not allowed at all.

Copies of the new
available from the
Services's district
which also have maps to assist
pickers in locating the areas
for harvesting the wild, edible

brochure
Forest
offices,

mushrooms.

Cassiar Businesses to
Form United Front

The business community of
Cassiar is looking ata unified
approach to
tives.

The suggested approach at
recent meetings has been that a
Chamber of Commerce or a Business
Association be formed.

In a letter
recently it was suggested that
collective efforts would be far
more efficient than individual
attempts’ to improve existing
situations. It was further sug-
gested that the B.C. government
should be lobbied immediately to
provide power for the - community
at prices comparable to other
communities. Communities such as
Atlin and Dease Lake are provided
with power generated by B.C. Hy-
dro which is supplied at a_ con-
siderably cheaper rate.

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Submitted by Chuck Molloy
SENIOR HOCKEY SCHEDULE
1989 SEASON
33) GHL vs OT
:00 GHL vs Blues
:30 OT vs Blues
330 GHL vs OT
700 GHL vs Blues
730 OT vs Blues
730 GHL vs. OT
200 GHL’ vs Blues
:30 ‘OT vs Blues
730 GHL vs OT
700 GHL vs Blues
OT vs Blues
730 GHL vs OT
700 GHL vs Blues
730 GHL vs QT
330 Blues vs OT
700 Blues vs GHL
£30. : GHL vs OT
75.0 Blues vs OT
700 Blues vs GHL
:30 GHL vs OT
:30 Blues vs OT
TEAM MEMBERS

Nov 2
Nov 5
Nov 7
Nov 9
Nov 12
Nov 14
Nov 16
Nov 19
Nov 21
Nov 23
Nov 26
Nov 28
Nov 30
Dec 3
Dec 5
Dec 7
Dec 10
Dec 12
Dec 14
Dec 17
Dec 19
Dec 21

WODMDIMDDiIMDADDIMDAIDBDITCD~)&®
Ww
i=)

GOOD HOPE LAKE RAMS

Kyle Zubek

Roy Carlick
Dwayne Dennis
Peter Chief
Willie Porter
Charlie Callbreath
Scotty Hawkins
Dwayne Callbreath
William Johnny
Larry Johnny
Thomas Johnny
Kevin Johnny
Darrin Loverin
Troy Creyke

‘BLUES

Richard Knowles
Dan Walters
Dave Madore
Blair Mease
Chris Molloy
Dave Liddle Jr.
Jody. Miller
Garrad Huber
Guy Letourneau
John Sethan
Graham Overton
Guy Marshall
Gord Kamlah
Frank Nuyens
Floyd Joseph
Andre McCutcheon :
Carl Harmin

OLDTIMERS

Dave Tripp

Vic Pirie

Dan Harrison
Rick Callaway
Eck Trask

Guy Gregoire
Paul Driscoll
Glen Madore
Gene Mehr
Eldon Hardy
Bob Wilson
Daniel Bernard
Greg Morgan
Guy Baillargeon
Grant Martin

EXECUTIVE

President - Charles Molloy
Vice-President - Richard Knowles
Treasurer - David Madore

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