Se Page 4 March 1985 Cassiar Courier ospital appenings Renovations at the hospital are finally coming to an end. The noise and dust were bothersome at times but the end results have more than made up for the inconvenience The once drab and dark hallway is now bright and cheer- ful. The emergency room was also renovated, giving us more cupboard space and better lighting. All the staff would like to thank Ken Larden, Stan Carter and Jim Hearty for a job well done. We hope to car- ry on with renovations through the next fiscal year. Another recent change at the hospital has involved the hospital dispensary. Despite the fact we do not have a pharmacist we have been given a pharmacare number by the Ministry of Health. This allows us to issue customers official pharmacare receipts forall prescription drugs pur- chased at the hospital dispensary. Forms for applying for refunds and further information are available at the hos- pital. This change to the pharmacare plan means that we must comply with pharmacare policies concerning drug costs and dispensing fees. We now sell all our prescription drugs at cost from the manufacturer. There is no longer a 40% mark-up on prescription drugs. We do, however, charge a $5.50 pre- scription fee for each individual prescription item listed on the doctor’s prescription. Pharmacare has advised us that the provincial average prescribing fee is $5.90. This means that prescription drugs purchased at the hospital should be comparable in price to all other pharmacies in B.C. Non-prescription items, of course, will not have a pre- scription fee added. Non-prescription drugs are marked up 40% over cost from the manufacturer. This is well below other pharmacies in the province. A majority of the ambulance crew have been busy this month studying and practicing for their industrial first aid certificate. Good luck with the final exams and don't forget your ABC's. Casting for the Ptarmigan Playhouse perfor- mance during the Lasagne Dinner at Schmoo Daze has been completed. The actors and act- resses are now practising diligentlly for the up- coming event. It will be presented toward the end of the dinner on March 31, in the Recreation Centre. Don’t miss the show! Plans are also underway for the Dinner Theatre that the Club hopes to perform, ten- tatively either April 26 or May 3. Watch for the posters. The dance and singing auditions have already been held and Club president, Lorraine Lanteigne, was very pleased with the turn out. Casting for the remaining parts of the play will be done at the next general meeting, March 10, at 7:30 in the Upper Leisure Room. Rehearsals will begin soon after. Dt oo oo ooo oo Oo oo oe 8 O88 eee eee 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 you can depend on us BEFORE YOU BUY GIVE US A TRY 7178~7882 Vince Dick 778-7534 Brian Dick AIO III IIA AI I Cree tt & & & &. 0.0.0.4. 6.0.0.0.0.0.0.0.2.0.0,0.0.0,0.0,0.0,0, 9.0.0.8. EP CUCECC TCC CC CCC UCTS CSC CC CCC OLS C TE Lee SY Good news to report about the Lions Sweetheart Cashpiel. By all accounts it was a tremendous success. $1000 in prizes was awarded as follows: A EVENT — Winner C. Habjan $300 Second A. Penno $200 B EVENT Winner J. Lee $150 Second R. Voss $100 . C EVENT Winner B. Leckie $150 Second C. Smith $100 Winner of the “Hog Pot” was Cookie Boyes. The final tally is not yet in but thanks to the hard work of Lions Stan Carter and Norm Cosnet and Lioness Shelley Cosnett, over $500 was raised for the playground fund. The proceeds will go toward the purchase and install- 4 biors News by Lee Playford ation of a drinking fountain in the playground. The Lions would like to extend a special thanks to the members of the community who helped with the work and clean up and to Adolf for his stereo and to Cliff for his comments. Anyone interested in going to Juneau the weekend of April 24 - 28, please contact N.Cosnett at 778-7874 or Dave Brocklebank at 778-7340 before March 20. Return air fare will be approximately $340, leaving from either Dease Lake or Cassiar. Book your babysitter now for Monte Carlo Night on April 20. There will be some surprises this year. Thanks again for your support. Lions are making good things hap- pen in Cassiar. If you are interested in serving your community, con- tact Reg Ash or Lee Playford at 778-7877. Lions Basketball ends second season “THE NUGGETS” The Cassiar Lions Basketball League concluded its sec- ond season on Monday, February 18, with a final game and awards ceremony at Snowridge Elementary School. © The three teams that played in the league all season were combined into two larger ‘‘All-Star’’teams for the final, and they proved to be very evenly matched. Parents and friends who watched the game were treated to an exciting contest in which Stephen Ryan’s basket, with no time re- maining on the clock, sent the game into overtime, and enabled his Red team to come from behind to defeat a determined Blue squad 43 — 41. Following the game, participation medals were pre- sented to all players with the compliments of the Cassia: Lions Club and special awards were presented. League organizers would like to thank the Cassiar Lions Club for the support it has given the C.L.B.L. dur- ing the past two seasons, as well as all of the parents and volunteers who have assisted in so many ways. The young- sters of Cassiar have benefitted greatly from your generos- ity. The next Lions-sponsored basketball activity will be in April, when the second mini-ball league for 10 and un- der players will run for three weeks. Watch for details next month. - by Merv Prier MOST SPORTSMANLIKE PLAYER | to r:Holly Rivet (Bullets), Trevor Dick (Nuggets Ellen Artico (Hawks) “THE BULLETS” MOST VALUABLE PLAYER | to r: David Lanphear (Nuggets), Garred Huber Bullets), Binder Mangat (Hawks) Iso asked a Ripnter of questions on “how the finan- . fas received. Stikine School District No. 87 spokes- »“ (eith Lanphear explained that funding was received 'the province based on an eleborate formula. He also _ some funding was received from the federal govern- ., for native studies and French. In addition to the ig based on this formula, the Stikine School District 2s additional funding because of its northern loc- and also because it is the largest district geographic- B.C. janphear stated that prior to this new funding for- Boards had been able to present their budgets to ovince and negotiate areas of dispute. However, this onger possible. ierry Sethen, Board chairman, said that the Stikine | District has not been hit as hard financially as other districts and: — asyet, ‘there have not been ee lay-offs.4 Cassiar Courier March 1985 Page 13 Thoagkts or Food ....... After having a roast dinner, what can you do with the left-overs? Here are a few recipes for using leftover beef, ham, lamb and pork. ROAST BEEF HASH Serves 4 4 Tbsp. shortening 3 cups finely chopped cooked roast beef 3 cooked potatoes, peeled and diced 1 onion chopped I cup gravy salt and pepper Heat the shortening in a sauté pan and when hot add beef, potatoes, onion and gravy. Cook over high heat, turning often until brown. Add salt and pepper to taste. BEEF POT PIE serves 4 4 slices bacon 1 onion chopped 1 lb. cooked beef in bite size pieces 14% cups gravy 4 cooked carrots, sliced 3 potatoes, cooked, peeled and diced % tsp. cinnamon salt salt and pepper Plain pie dough Fry bacon until soft, but cooked. Drain, Discard all but 3 tablespoons of the bacon fat. Add_the onion, cook un- til soft. Add the beef, gravy, carrots, potatoes and cin- namon salt. Stir until bubbling, add salt and pepper to taste. Put mixture into deep pie dish. Roll out the pie dough. Place on top. Crimp the edges and cut a small vent on top. Bake 20 minutes in preheated oven 425F. (220°C) or until brown. MOUSSAKA serves 6 6 Tbsp. vegetable oil % cup chopped onions 1 lb. cooked-ground up lamb ¥, tsp. allspice ¥ tsp. salt ¥4 tsp. ground pepper-- J cup tomato sauce 3 egg plants 3 eggs lightly beaten 2 cups light cream 2 Tbsp. chopped parsley I cup fresh bread crumbs 4 Tbsp. melted butter Preheat oven to 350°F (180°C). Grease 244 quart baking dish. Heat 2 tablespoons of oil in a pan. Add onion and cook until soft. Add the allspice, salt, pepper, tomato sauce, along with the cooked ground lamb. Cover and sim- mer 30 minutes. Heat the remaining 4 tablespoons of oil in another pan. Cut the eggplant into % inch slices. Have the oil hot, add the eggplant and brown each side. Pat dry of excess oil. Mix egg, cream, parsley and 44 cup bread crumbs. Put a layer of eggplant on the bottom of a cas- serole dish. Spread a layer of lamb mixture over it. Con- tinue layering, ending with eggplant on top. Pour the egg mixture over it. Sprinkle with remaining bread crumbs. Drizzle the butter over. Bake for 40 minutes or until set and brown. LAMB A LA BRECK Serves 6 2 cups chopped lamb - salt to taste pepper to taste 2 Tbsp. minced onion 2 Tbsp. minced celery 2 cups cooked macaroni 3 eggs slightly beaten 2 cups milk , Preheat oven to 350 F (180°C). Butter 1/3 quart baking dish. Mix lamb, salt, pepper, onion and celery in a bowl. Mix well, spread cooked macaroni on the bottom of bak- ing dish. Pour the lamb mixture over top. Mix the eggs and milk together. Pour on top. Bake for 30 minutes or until set. PORK BAKED WITH CABBAGE Serves 4 1 small cabbage 4% cup heavy cream salt and pepper 1 tsp. caraway seeds Y tsp. paprika 4 thick slices cooked pork or chops 4% cup grated Swiss cheese Preheat oven to 350° F (180°C). Shred the cabbage. Boil in several quarts of salted water for five minutes. Drain. Bring the cream to a boil, add the well drained cabbage, salt, pepper, caraway seeds and paprika and cook briskly. stirring occasionally, for 5 minutes. Put half the cabbage mixture on the bottom of a baking dish. Place pork on top. Place rest of mixture on top of pork. Top with Swiss cheese. Bake 30 to 40 minutes. PORK SWEET & SOUR Serves 6 1¥% lbs. cooked pork % cup soya sauce 3 Tbsp. oil 3 green peppers cut in narrow strips 1 onion cut in narrow strips 1 20 oz. can pineapple pieces Sauce: 3 Tbsp. cornstarch 1 Tbsp. soya sauce 3 Tbsp. vinegar 1/3 cup sugar Trim the pork of fat, put in a shallow dish and cover with the % cup soya sauce. Let stand -for-J hour, turning meat often. Heat the oil in a sauté pan, add the peppers and onion and cook over high heat for a minute. Stir all the time, remove from the heat. Remove from the pan and set aside. Drain the pork. Add to the skillet along with the Juice from the pineapple. Bring to boil. Lower heat and simmer for five minutes. Add the pineapple, peppers and onion and stir to mix. Continue to simmer. Combine the sauce ingredients with 1/3 cup water and add to pork mix- ture. Stir until sauce thickens. HAM MOUSSE Serves 4 % lb. cooked ham, ground fine 4 egg whites % tsp. nutmeg 1/8 tsp. pepper 44 cup heavy cream Russian Sauce: % tsp. finely chopped onions 4S tsp. dijon mustard 1 tsp. horseradish 1 tsp. lemon juice % cup cream Cook together for two minutes. Add cream and lemon juice. Preheat oven to 350°F (180°C). Butter four % cup size molds. Blend ham and egg whites until smooth by using a blender. Add nutmeg and pepper, stir in cream slowly. Spoon into molds. Set them in a shallow pan contain- ing one inch of hot water. Bake until firm 25 minutes. Turn out onto a plate. Serve hot with the Russian Sauce. HAM PATTIES Serves 4 2 cups ground cooked ham 1 egg slightly beaten ¥% cup bread crumbs 1 Tbsp. dry mustard 3 Tbsp. cream 2 Tbsp. bacon fat or shortening Mix the ham, egg, bread crumbs, mustard. and cream un- til combined. Shape mixture into four equal parts. Melt bacon fat or shortening. Sauté patties until brown on each side. In and Around Cassiar Secondary School ... Girls Invitational Basketball Tourney On February 8,9 and 10th, Cassiar Secondary School hosted its first The Cassiar Eagles competed Girls Invitational Basketball Tournament. against two Whitehorse teams, the Porter Creek Dalls and the Jeckell Jetts. The Jeckell team went undefeated with the Cassiar Eagles finishing second. Sonja Adams and Shelly Billingsley were two of the tournament all stars. There are a number of people who deserve our thanks: Mr. Prier, the coach of the Cassiar Eagles who masterminded the tournament and co-ordin- ated all of the many details; the students, parents and teachers who gave their time and energy; the people who billetted visiting students; the ref- erees — Mr. Snell, Mr. Lanphear, Mr. Whittington, Messrs. Wong and Mr. Waldera and the Lions Allstars Basketball team. The success of this tournament has re-affirmed our intention to make ~ this an annual event. We are already looking forward to next year. ‘PORTRAITS, PASSPORT PICTURES MORTIFEE MUNSHAW DEALER FOR COLOR & ENLARGEMENTS, FILMS, CAMERAS & ACCESSORIES FOR SALE, CAMERA REPAIRS, WEDDINGS & SPECIAL EVENTS, B.& W DARKROOM FINISHING 715 Malozemott 778-7345 Shelly Billingsley (left) and Sonia Adams all stars in the tournament: were two os photo Fa Mt Kore