SSeS Page 16 December 1980 Cassiar Courier The 1980-81 seasan is now underway and plans are being made for tournaments early 1981, The Pee Wee team has been invited to participate in the Yukon Northern Games and hopefully we will be able to attend. On November 26, the Minor Hockey held a very success- ful Cash Bingo. The jackpot winner was Joe Boller. That same evening there were two raffle draws as follows: First Draw Yukon Mickey — Marie Brand Clown — B. Downton Doll —.Pearl Fraser Doll Raffle Pauline Woodrow — First Prize Barb Boyes — Second Prize Doreen Boyes — Third Prize WE THANK YOU ALL FOR YOUR SUPPORT. MERRY SUPPORT IN 1981. 3 YOUR FRIENDLY STAFF DOWN AT Be THE COURIER OFFICE WISHES EACH a AND EVERY ONE OF YOU A VERY MER- RY CHRISTMAS AND A HAPPY NEW YEAR. -@ AS. 1980 COMES TO AN END WE THANK ALL : OUR CONTRIBUTORS FOR THEIR HARD WORK DURING THE PAST YEAR. WITHOUT YOUR VAL UABLE INPUT THERE WOULD BE NO COURIER. WE LOOK FORWARD TO YOUR CONTINUED Cross Country Ski Club The first méeting of the Cross Country Ski Club was held on November 28 in the Arena Lounge. A com- mittee of five was. elected to form the executive as follows: Cec Pulsifer, Doug Stewart, Dave Pewsey, Jim Gilpin and Bruce Beaton. At a later meeting of the committee Cec Pulsifer was named president, Bruce Beaton vice-president and Doug Stewart secretary-trea- surer. The meeting was informed that Cassiar Resources has don- ated $200.00 to the Club. It was proposed that this sum be used to complete the cabin already started a few miles out on the cross country ski trail. Money would be spent On a stove and building materials for the cabin. No ob- jections or alternative suggestions were forthcoming. The cabin is now at window height and work is progressing. All assistance is welcome. The people at the meeting agreed that no membership fees were to be charged and affiliation with the Cassiar Community Club should be investigated. The club plans to mark each trail with a colour-code Bw» system. PEAS AS ASAD AS AS AS It was requested that any snowshoers using the cut trail should stay off the central position where tracks are set and walk on the sides of the trail. People are asked to keep dogs off the trail as impressions from their footprints can be a hazard to skiers. Compliments ofthe Ye re FP tage ¢ eA Season from es THE ROYAL BANK eeeiOF | ea : CANADA CASSIAR. B.C. g y : % 4 Aa ms ae rae Ai eect Tare a a a ee ; 4 4 | 4 4 4 4 : Dining By Candlelight On our recent trip to Vancouver the wet and windy weather brought back memories of our home town in the North of England. Carried a- way on a wave of nostalgia we decided to com- plete the scene and treat ourselves to what must be the very epitome of good Penine fare - curry ‘and chips. Our choice of venue was the Shalimar restaurant one of a bunch of excellent Indo-Africaine res- taurants that have arrived on the Vancouver - scene in the last couple of years, no doubt cour- tesy of Amin Dada. Whereas the restaurants of my youth served Kormas, hearty Madras and . Vindaloos that separated the men from the boys, these restaurants serve a more subtle fare, often mellowing the hot spices with plain yogurt and coconut milk. Typical dishes like Lamb Rogan Josh, Chicken Tandoori and Prawn .Masala. Here are a selection of recipes to tempt your palate, including that ideal accompaniment, Chapatis, otherwise known as a Bradford Drop Cake. CHAPATIS makes about 24 I lb. whole wheat flour % tsp. salt % to % cup water % cup whole wheat flour Fill small bowl with 2 cups of cold water and keep next to you as you work. Combine 1 lb. flour and salt in large bowl. Add % cup water and stir with spatula or hands, adding water as - necessary to make dough semi-firm and come clean from sides of bowl (dough should not be too hard or soft). Sprinkle with a few drops of water, cover with damp cloth and let rest 15 minutes. Knead dough until smooth, dampening hands with reserved water as you work to pre- vent sticking. Cover dough and let rest another 5 minutes. Lightly flour working surface, placing remaining ¥% cup whole wheat flour in pile alongside. Di- vide dough into about 24 golf ball size portions. Flatten each ball into discs % to % inch thick. Dip both sides into flour and roll out 1/8 inch thick. Place one at a time on ungreased griddle or small nonstick skillet and cook 30 seconds, turn and cook another 30 seconds. Turn again, pat surface of chapatis with dry towel, rotating them in pan while doing so, about I minute (steam will make chapatis puff); do not turn, pat. only on one side. Slide Chapatis out onto plate’ (they will deflate when taken out of pan) and re- peat with remaining dough. CHICKEN TANDOORI Traditionally cooked in a clay tandoor oven at very high heat but is well suited to cooking ona charcoal grill or a traditional oven at high heat. 6 to & servings. 2 chickens, halved and skinned 1 tsp. saffron threads 2 tbsps. boiling water 2 ozs. boiling water 2 ozs. garlic cloves (about 8 large) 2 ozs. fresh ginger-root, cut small 1 cup plain yogurt ¥% cup beetroot color extract (see note) 2 tbsps. fresh lemon juice 1 heaping tbsp. ground coriander 2 heaping tsp. ground cumin 1 tsp. paprika Cassiar Courier December 1980 Page 17 by Terry Farrell I tsp. salt % tsp. ground red pepper % tsp. whole cumin seed % cup (1 stick) butter, melted Lettuce, lemon or lime wedges, radishes and green chilies Cut 4 or 5 slits (almost to bone) in legs and breasts of chickens. Soak saffron in boiling wa- ter about 5 minutes. Brush generously over chic- kens and into slits. Cover and let stand at room temperature for 20 minutes. Puree garlic and ginger in processor or blender. Transfer to bowl and add next 9 ingredients, blending thoroughly. Using pastry brush, gener- ously paint chickens with spice mixture, making sure it reaches into slits. Cover and let stand at room temperature 12 hours. ; Preheat oven to 500°F. Butter shallow roasting pan. Add chickens and drizzle with melted but- ter. Roast 10 to 12 minutes. Reduce oven tem- perature to 350°F and continue roasting until chickens test done and are poppy red in color, about 25 to 30 minutes. Arrange chickens on lettuce leaves and garnish with citrus wedges, radishes and chilies. Note — Slice 1 large or 2 or 3 small beets. Com- bine in saucepan with % cup water. Cover and boil until fork tender, about 15 to 20 minutes. Drain well, reserving liquid. LAMB ROGAN JOSH Leg of lamb Chopped green ginger salt 1 clove garlic (crushed) cont'd on Page 20 SS eS BS eS Nn a NS tS an tS nS eS Yo LST ot ta SY No no SD THE =) fe, Monday, Tuesday, Wednesday, Dec. 22, 23 and 24, Saturday, Dec. 27, and Monday, Tuesday and Wednesday, Dec. 29, 30 & 31 x; Wish pou Extended Hours for Christmas Season: FINAL TOUCH will be closed from January 1st to January 13th inclusive due to owners buying spring and summer stock in Vancouver. AVON PRODUCTS also available. FINAL TOUCH LADIES WEAR 222, Kennedy Street. alla perp fHlerrp Christmas and a Bappy Mew Wear Regular Business Hours: Wednesday and Thursday 12:00 - 5:30 p.m. Friday 12:00-8:00 p.m. Saturday 10:00 - 5:00 p.m. » | SIZES: 5 - 42 AVAILABLE 1:00-— 5:30 P.M. / E00 ESE SO SSS IS A St ae ae a ea