- until no Page 20 Cassiar Courier October 1989 NEIGHBOUR’S | BEEF STEW BOURGUIGNONNE Pee /i2 lb. boneless beef cut into 1-inch cubes 1 clove garlic, minced 3 tbsp. oil 11/4 c. water 1 c. red Burgundy wine 1 tsp. beef-flavor bouillon 1/2 tsp. thyme leaves, crushed 1/8 tsp. pepper chuck, instant 1 bay leaf 16 oz. pkg. frozen small onions 8 oz. fresh mushrooms, cut into quarters ; Svicarnotsees cute, 1nto wel /2-)anch diagonal pieces 1/3 c. flour ‘1/2 c. cold water In Dutch oven, brown beef and garlic in oil. Stir in 1 1/4 c. water, wine, bouillon, thyme, pepper and bay leaf. Bring to a boil. Reduce heat, cover and Simmer 1 1/2 to 2 hours or until meat is tender. Remove bay leaf. ‘dd onions, mushrooms and car- “ots. Simmer covered an addi- tional 30 to 45 minutes or until carrots are tender. In small jar with tight-fitting lid, add flour to 1/2 c. cold water; shake well. Stir into stew mixture. Cook over medium heat until mixture thickens and boils, stirring fre- quently. Makes 4 servings SKILLET CHICKEN AND VEGETABLES 4 tsp. cornstarch 1 tsp. chicken-flavor bouillon 2 tbsp. soy sauce lc. water No-stick cooking spray 2 tsp. oil 2 whole chicken breasts, skinned, instant - boned, cut into 1/4 inch strips 1c. diagonally sliced celery 1 c. sliced carrots 1 c. sliced fresh mushrooms 6 to 8 green onions, cut diagon- ally into 1 1/2 inch pieces lc. fresh pea pods, stemmed or 6 oz. pkg. frozed pea pods, thawed, drained. Hot cooked noodles. In small bowl, cornstarch, bouillon and sauce. Gradually stir in Set aside. Spray large non-stick let with cooking spray; add “Heat over medium-high heat hot. Saute chicken yice ox chow mein combine soy water. skil- oil. until in hot oil longer pink. Stir in celery, carrots and mushrooms; cook until crisp-tender. Stir in onions and pea pods; cook. 1 min- ute, stirring occasionally. Pour cornstarch mixture over chicken. Cook until mixture thickens and boils, stirring constantly. Serve over hot cooked rice or chow mein noodles. Makes 4 serv- “ings. ~ > » > - oS ~ ~ » . v* adie ea ‘until MEXICALI VEGETABLE CHILI 1 c. diced jicama 1 c. chopped onions 1/2 c. chopped celery 1/2 c. sliced carrot 1 medium green bell pepper, chopped 2 garlic cloves, minced 2 tsp. oil 1/2 c. water 2 tsp. beef-flavor instant bouillon 1 1/2 tsp. cumin 11/2 tsp. chili powder 2 (14 1/2 oz.) cans tomatoes, undrained, cut up 8 oz. Can tomato sauce 15 oz. can chili beans, undrained 15 oz. can pinto beans, drained 2 oz. (1/2 c.) shredded Cheddar cheese ‘In Dutch oven, saute JjJicama, onions, celery, carrot, green pepper and garlic in oil until crisp-tender. Stix in water, bouillon, cumin, chili powder, tomatoes and tomato sauce; bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally. Uncover; simmer an additional 10 to 20 minutes or desired consistency and celery and carrots are tender. Stix in beans; simmer until Serve with whole thoroughly heated. 8 servings. cheese. SAVORY BULGUR PILAF 2 garlic cloves, minced 1/2 c. sliced fresh mushrooms 1/4 c. sliced green onions 1/4 Cr. chopped celery 1/4 c. chopped red bell pepper 1 tbsp. olive oil 2 c. water 1 c. uncooked bulgur 2 tsp. parsley flakes 1 tsp. chicken-flavor instant bouillon 1 tsp. basil leaves 1/4 tsp. pepper In medium saucepan over medium heat, saute garlic, mush- rooms, onions, celery and red pepper in oil until crisp-tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until liquid is absor- bed, about 15 minutes. Before serving, fluff with fork. Makes 6 servings. - by Sharon Riseborough APRICOT SUNSHINE MUFFINS 1 c. all purpose flour 1 c. whole wheat flour 1 1/2 tsp. baking soda 1 tsp. grated orange peel 1/4 tsp. salt 8 oz. carton lowfat orange yogurt 1/2 c. chopped dried apricots 1/3 c. unsweetened orange juice 1/4 c. honey 1/4 c. oil 1 egg, slightly beaten Heat oven to 375. Grease 14 muffin cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine all pur- pose and whole - wheat flour, baking soda, orange salt; mix well. In small yogurt, apricots, orange juice, honey, oil and egg; mix well. Add to dry ingredients; stir just until dry ingredients are moist- ened. Fill prepared muffin cups about 3/4 full. Bake at 375 for 12 to 16 minutes or until tooth- pick inserted in center comes out clean. Immediately remove from pans. apricot or bowl, combine LEMON PUDDING CAKE 3 eggs, separated 1/2 c. skim or lowfat_ milk 1/4 c. lemon juice 1 tsp. grated lemon peel 1/2 c. sugar WSC felOur 1/8 tsp. salt Hot tap water Heat oven to 350. quart casserole. In small bowl, beat egg yolks; stiz in milk, lemon juice and lemon peel. Add sugar, flour and salt; beat until smooth. In second small _ bowl, beat egg whites until stiff peaks form. Gently fold yolk mixture into beaten egg whites. DO NOT OVER BLEND. Pour into prepared casserole. Place casserole in 13x9 inch pan; pour hot water 1 Grease 1- inch deep into pan. Bake at 350 for 25 to 35 minutes or until light golden brown. Serve warm or cool. 6 servings. peel and A SS EE Reprinted Courtesy of The Page 21 Cassiar Courier October 1989 “Playing Around” Gives Artist a New Way of Doing Things — Yukon News Written by Stuart Hunter A new twist was given to an old art form recently by a White- horse artist who hopes his’ inno- vation will soon pan out in big dividends. ; Like numerous area artists, Clay Steadman has been painting colorful scenic and historical’ scenes on gold pans for many years. But he thinks combining air brush techniques with tradi- tional brushwork is the wave of the future. And his hundreds of customers seem to agree. "Gold pan art has been high- ly popular in the Yukon since the early 19th century," the self- taught Steadman said. "It's al- ways been extremely popular but the pans done with the air brush seem to be even more popular be- cause of the innovative color combinations and design possibil- ities." An air brush consists of a very small spray yun (about the size of a pen) connected to both an air compressor and a paint supply. The paint is mixed in small bottles to achieve a_ fine spray which creates a mist-like effect. Interestingly, precursors to the air brush date back to the times of cave-dwellers who blew paint through hollow bones’ onto cave walls. Although air brushes have been used in commercial art circles for more than 30 years, Steadman believes he is the only gold pan artist in the Yukon -us- ing an air brush. The 48-year-old Steadman and his wife Karen operate Steadman's which sold more than 1,600 acryl= ic lacquer painted gold pans last year. And thanks to the air brush, he says they will probably double their sales of the 6-inch to 10-inch pans featuring season- al outdoor scenes such as the northern lights this year. "We can't produce them fast enough to keep up with demand," explained Steadman who took up the art form full time four years ago. ."They are available both at shops \ throughout the Yukon as well as in Yellowknife and are sold just about as fast as we Can ship them." The graduate of “the kitchen table school of art" says he got the idea to use an air brush on the gold pans from "playing around with spray guns." From that point on it was a painful process of trial and error. Steadman, who is one of the largest producers of gold pan artwork in the Yukon, also creates air brush masterpieces on ceramic plates and canvas. But he says his first love are the gold pans which allow him to create scenes that are as "enjoyable to create as they are profitable" on one of the’ terri- tory's oldest mediums. - Steadman says his gold pans, which retail from between $25 to $500, are more popular than trad- itional gold pans because of the enhanced colors created by the air brush. "To be a success you have to produce a lot of quality work," Steadman says. "You also have to understand a great deal about your subject." Steadman says he plans to concentrate on the larger pans and ceramic plates in the future with a special emphasis’ placed upon a soon-to-be~revealed "Yukon collection". A Letter From A Parent Of A Teenager Author Unknown ALL rignt, ~.lilis admie at. I've finally gone over the edge. There was a time when I was per- fectly normal. That is, before "they" came. The children are to blame. I know it and they it, too. ; I actually anticipated the birth of each child, silly me. The hourly 24 hour feedings, functioning like a zombie for lack of sleep, baby's first step, first tooth, first bike and the first day of school. IT was ig- norant that these little darlings would one day grow to become what is known as a teenager. I am informed that teens feel they are misunderstood. I disagree. We parents are a mis- understood group of people. Our teens simply do not understand us. When I was a teen, we thought of dyeing our hair bril- liant colours or spiking TLE ¢ We'd just bleach it blond or Brylcream it to a duck's tail. By the way, have you ever takena look at a duck's derrier? I won- der why that particular style was called a "duck's tail"? Our men, when young, thought of piercing their ears. They'd get tattoos of Rosie or panthers on their arms or chest. Our style and taste atta AE! wore never never 7 ae a ae a a reo ee know. -Leperd, in clothes . was very conservative. We never wore gaudy or clashing colours. I remember the bright blue skirt with the hot pink poodle and sil- ver sequins, and the orange and black houndstooth suits. Pot was a utensil Mom cooked in, grass was mowed, and ~— bad meant undesirable behavior or meat that was too old. Our expression of hip meant right on, in style, or cool. We never had the distraction of video arcades. We just had poolrooms or pin ball machines. I have two teenagers now, and their music contributed to my present condition. With groups such as Twisted Sisters (who are actually males), Def it's a wonder they can hear. What can I say about AC DC? Heavy metal, light metal, to me it's just plain metal. I still recall The Rolling Stones, Little Richard, Chuck Berry, Elvis Presley and The Beatles. Yes, my teens may have driven me over the edge, but I would change nothing, because they help me to remember the carefree, recklessness of youth. They help me feel younger and daring. Like not being afraid of trying something new. Like writ- ing and getting my license. doing a column. — cas Sepniiy2oe > aso: Like | Directors of The Board of Cassiar Mining Corporation ("Cas-— Siar") today announced that Princeton Mining Corporation ("Princeton"), currently a sub- sidiary of Cassiar, will be the new parent company of the Cassiar group of companies under the planned corporate reorganization that was announced on August 22. Holders of Common shares of Cas- Siar will receive Princeton shares in exchange for their Cas- siar shares. The arrangement is subject to approval by sharehold- ers, the Supreme Court of British Columbia, the Toronto Stock Ex- change and other regulatory authorities. An Information Circular set- ting out the details of the pro- posed reorganization, together with proxy material for the meet- ing of shareholders to be held on October 26, has recently been mailed to shareholders. Share- holders of record on September 20 will be entitled to vote at’ the meeting. Completion of the reorgan- ization is also conditional upon, among other things, receipt of a favourable tax ruling or a legal opinion, satisfactory to the Board of Directors, as to the tax consequences of the proposal and- the receipt of rulings satisfac- — tory to the Board of Directors, with respect to various securi- ties related matters. The reorganization is being carried out to better position the corporate group for continued growth and diversification in the minerals industry. In addition, - it is anticipated that following completion of the reoganization, the common shares of Princeton will be a qualified investment for certain regulated insurance companies, trust companies and pension plans, a status that Cassiar shares do not presently enjoy. For further please contact: Anthony T. Kana Vice President, Finance 2000, 1055 West Hastings Vancouver, B. C. V6E 3V3 Phone: (604) 688-2511 information, ALL SAINTS. ANGLICAN | 10:302.m. Sunday HOLY EUCHARIST § MORNING WORSHIP: