Page 12 July 1986 Cassiar Courier LUGS? a2 BPE OH MIE) og Cassiar Courier July 1986 Page, 13 From The Neighbor’s Kitchen | -——————____—__— With the abundance of fresh fish in the area, and many people spending most of their spare time, either at their cabins or camping (if it ever stops snowing), we wanted to have some recipes that could be prepared easily. Jim Doucet, one of our local outdoorsmen, who also has a reputation of being an excellent cook, has given us a few of his ‘camping’ recipes. FISH STEW 2 cans beef broth 2 cans water. 1 red pepper, cut into %” squares 1 green pepper cut into %"’ squares 2 carrots chopped ] potato diced 2 large onions cut into %” squares 1 can sliced mushrooms Sherry to taste pepper Simmer slowly the above ingredients in a covered pot until nearly cooked. Clean, skin, filet and cut into %” squares a 14% to 2 pound fresh fish — grayling, dolly var- den or pike. Bring vegetables and broth to vigorous boil and add fish. Fish will cook very quickly so keep an eye on it. This dish may be prepared at the cabin before-leaving for a river trip and the fish can be added fresh from the water at lunch time. Ue \ Th é || Sétuer Wolf Cage and Amusement? x x NEW HOURS x x OPEN > Sunday through Thursday - 10 a.m. to 4 p.m » Friday and Saturday - 10 a.m. to 11 p.m. % Serving daily specials a) 4, SOE SSCOCCTESSVSCYES PT SPSOCSOSCSCCSOCPCSCSSOSSSCSoS AMervel Travel Service Lid 164 Elliot Street Cassiar (Trailer next to Curling Rink) ‘778 - 7220 ~-SUMMER fy REDUCED ONE WAY FARES eattle to Amsterda US$ 319.00 SPECIAL INTRODUCTORY FARE GRAYLING BAKED IN FOIL Fresh caught grayling, cleaned and scaled chopped onion butter salt and pepper 4 one-half slices of lemon or lime square of heavy foil Place grayling on foil and make four cuts into the side of the fish, halfway through. Stuff fish with onion and but- ter and season. Place sliced lemon in cuts on fish. Wrap tightly in foil and bake over open fire, turning frequently.. Cooking time will depend on the size of the fish and the fire. OUTDOOR SCALLOPED POTATOES 3 potatoes, peeled and thinly sliced 2 onions thinly sliced butter to taste salt and pepper to taste soft cheese, such as mozzarella foil plate square of heavy tin foil Butter foil plate. Place alternate layers of potatoes and onions in dish with dots of butter between the layers. Place cheese on top of layers and season. Cover tightly with foil and bake over fire, turning fre- quently. This is another dish which can be prepared ahead of time. by Jim Douce. BANNOCK 2% cups all-purpose flour 5 tsp. baking powder ¥, tsp. salt 2 tbsp. sugar 3 tbsp. lard 1 egg, optional J cup water Combine flour, baking powder, salt and sugar in a con- tainer. Add lard. Rub in to form fine crumbs. If using an egg, combine with water. Add to flour mixture. Stir to form soft dough. Knead until smooth, about 10 seconds. Lightly grease a heavy cast iron skillet with lard. Dust with flour. Place half of the dough in pan. Heat pan over live coals five minutes, Raise pan to I/ feet above coals. Bake five to ten minutes longer or until underside is lightly brown and crusty, Turn and bake on the other side, about 10 to 12 minutes, Bake remaining dough as above. Although the next recipe is not a particularly ‘outdoor’ type of recipe, and not one of Jim’s, we thought we would include it because of the abundance of dandelions in this area (and just in case you run short of greens this summer). GREENS DELUXE Pick,clean and wash approximately two quarts of young dandelions. Boil in salted water, as for spinach, until greens are nearly done, then drain well. Hard-boil 3 eggs. Chop three slices of bacon and fry until crisp and brown. Beat together 2 eggs, 4 tbsps. vinegar, % cup milk, % tsp. dry mustard and salt and sugar to taste. Add the drained greens to the hot bacon and fat in the skillet. Pour on the dressing, stir thoroughly and cook until greens are tender. Slice hard-cooked eggs over the top and serve. This can be served cold as well. HOLT AGENCIES | INSURANCE LTD. How can vacancy or unoccupancy affect your home insurance? In the case of a vacant (empty) dwelling, your insurance , company must be informed within 30 days of the vacancy and permission obtained to continue. your insurance coverage (vandalism, malicious acts and water escape coverage are usually discontinued for obvious reasons). lf your dwelling is unoccupied (it still contains household - goods, no one is living in it, but there is an intent to return) there is is no coverage for damage caused by freezing, : e.g., Of water in plumbing and heating systems, after four days (96 hours) during the usual heating season unless arrangements have been made by you to have a competent POOCCOCOCOCCSCCCSCS SOCCOCLCPIISOOOVCOSoOS PS Tt a a =e Vancouver to Shanghai , THE COOKERY , TAKEOUT MENU 11:50 a.m. through 12:00 midnight - PIZZA Basic Cheese and Tomato §$ 10.00 _ Additional Toppings are $ 0.50 each and include: Extra Cheese Mushrooms Pepperoni © Onion Pineapple Shrimp Peppers Ham Deluxe Pizza (all of above) $ 14.00 “MISCELLANEOUS Fish and Chips $ 3.50- Cheeseburger and Fries $3.50 Plain Burger and Fries $3.00 Fried Chicken (3 pieces) and Fries $ 4.00 Chicken Bucket (9 pieces) $ 7.50 Chicken Bucket (16 pieces) $ 14.00 Chicken Nuggets (6) and Fries $ 4.00 Deep Fried Prawns (6 pieces) and Fries $ 8.00 Deep Fried Seafood (9 pieces) and Fries $ 8.50 French Fries $ 1.00 Gravy $0.25 Onion Rings $ 1.00 Coleslaw (for 2) $ 1.00 ee Milk Shakes $ 1.50 Strawberry, Vanilla, Chocolate, Banana Banana Split $ 2.50 Sundae §$ 2.00 Pineapple, Strawberry, Chocolate, Butterscotch rn eee . person check the dwelling daily, making certain the heating is. maintained. : PDOooe § 999.00 return