Co ag aye ey

a ee

ag ay yt

AO EG ERG GEE TONG AGE ARON RE OE LEAL LEAL ALLAN AGA PAI ANI IE

Page 12 Cassiar Courier February 1990

CASSIAR

BITS & PIECES |

Whose Job Is He

This is a story about
people named Everybody, Somebody,

four

Anybody and Nobody. There was an
important job to be done and
Everybody was asked to do it.
Everybody was sure Somebody would
do it Anybody could have done it,.
but Nobody. did. Somebody got
angry about that, because it was
Everybody's job. Everybody

.thought Anybody could do it, but

Nobody realized that Everybody
wouldn't do it. It ended up that
Everybody blamed Somebody when
'Nobody did what Anybody could

have done.
Thank you

I would like to thank every-
one who helped me and my family
over Christmas.

Thank you for your words of
support and all your caring.
This kind of caring does not go
unnoticed or unappreciated. It
helped make a hard time easier.

Special thanks to Andy,
Colin, Betty, John, Sandy and
kids, who braved Dave's’ self
cooked Christmas dinner. Thank
you Sandi McGill for always being
there to help any way you can.

Scott and Bernald Smith are
pleased to announce the birth of
Sarah Kathleen Smith. Sarah,
weighing 6 lbs. and 9 oz. was
born December 27th at 5:52 p.m.
She is eagerly waiting to meet
her Northern uncles!

Keke kkk kkk Kk KkKKK

Tripp's first official game
as an OLDTIMER was a BLAST! !!!!1!

They beat the Blues, 7- 5. What a
birthday present.

Ka KKK KKK KKK Ke

e Gas

e Oil

It only happens once, \Z
not twice,
the moments
vanishing
like mice,
. scurrying past,
life much
too fast,
and only for
the very brave,
the strong,
and when the moment
comes
for you,
don't let it
pass you by,
for in the twinkling
of an eye,
the love is gone,
the moment dead,
an empty ringing
in your head,
your heart will know
when fate
has whispered
in your ear...
oh never fear,
beloved friend,
for in the end
it's worth
the price,
the fee,
the cost,
when all is lost,
but love is won,
‘when true love

A WARNING to Stan: Look out
for those PTARMI GAN GRILL
SMASHERS!!?!

It seems Jack has a rough

time with Lunch Lessons and
Coffee. Breaks.

How does Ceril spend his
afternoons in Whitehorse? And
does Joan know?

Frowns on the Decorator
Wreckers And the Decorator

Thieves.

.in conjunction with the

' Valentines Day. Feb. 14,

:
a
i

gt ERR ER ERE REE Ee eS FEM
Red He he
ie tt
:  Cassiar- Courier s
+ *
+ *
a .Published monthly in, *
* Cassiar, B.C.

%

+

oe pee era

* - Courier Staff -

+ Don Campbell, Brenda Brown,

a and Donna French

,

x, .

PPC SCECeTeCTeLe Terese.

Sportsmans Luncheonette

and the
CCC Lounge

The Sportsman Luncheonette

CicsC.
Lounge are offering a Valentines
Dinner at the C.C.C. Lounge’ on

19907:
The Menu is as follows;

Caesars Salad
Steak & Prawns
Baked Potatoes
Stir Fried Veg.
Rolls & Butter
Crepe Suzette

We will be having tables for
TWO or FOUR ONLY. Please call
for reservations, 778-7691 before
February 12, 1990.

e Tires

e Propane

Hours:

9:00 a.m. to 6:00 p.m.

7 Days A Week

e Parts

e Repairs

(604) 778-7383
P.O. Box 38,
Cassiar, B.C.
VOC 1E0

Ses ex Ava

Cassiar Courier February 19390 Page 13

NEIGHBOUR’S KITCHEN

CRISP CHICKEN FINGERS

3 cups corn flakes cereal,
lightly crushed

1/8 teaspoon garlic powder

1/8 teaspoon dry mustard

2 whole chicken breasts, skinned,
halved, boned, cut crosswise into

1/2 inch pieces

1/2 cup margarine or butter,
melted.
Sweet-Sour Sauce (Below)

Heat oven to 425 F. In
shallow bowl, combine corn
flakes, garlic powder and dry
mustard. Dip chicken pieces in
melted margarine; roll in crumb
mixture, coating evenly. Place

on ungreased 15x10xl-inch baking
pan. * Bake at 425 F. for 10 to
15 minutes or until chicken is
fork tender and coating is crisp.

Serve with Sweet-Sour Sauce. 36
appetizers.
WeIUeS * Chicken pieces can be

refrigerated up to
Bake as

covered and
two hours before baking.
directed above.

SWEET-SOUR SAUCE

1 1/4 cups sugar

2 tablespoons cornstarch

1 teaspoon chicken-flavor instant
bouillon

1 cup liquid (remaining pineapple
liquid plus water )*

1/2 cup ketchup

1/2 cup. vinegar

1 garlic clove, minced.

In medium saucepan, combine
sugar, cornstarch and bouillon.
Add remaining sauce ingredients.
Cook and stir over medium-high
‘heat until thickened and bubbly.

Add pineapple chunks and green
pepper; cook until thoroughly
heated.

CREAMY SHRIMP AND PASTA

7 oz. (2 cups) uncooked rotini or
fusilli macaroni

Z tablespoons margarine or butter
1 small onion, chopped

1 garlic clove, minced

1/4 cup flour

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups milk

1 teaspoon white wine
Worcestershire sauce

1/4 cup chopped fresh parsley

2 oz. (1/2 cup) shredded Swiss
cheese

4.5 oz. jar Green Giant Sliced
Mushrooms, drained

1 lb. frozen medium-sized cooked
shrimp, thawed

1/4 cup grated Parmesan cheese*

Cook macaroni to desired
doneness as directed on package.
Drain, rinse with hot water.
Place on serving plate, keep
warm.

Melt margarine in large
skillet over medium heat. Add
onion and garlic; cook until ten-
der. Add flour, salt and pepper;
cook and stir until smooth and
bubbly. Gradually add milk and
Worcestershire sauce. Cook until
mixture boils and thickens, stir-
ring constantly. Add parsley,
Swiss cheese and mushrooms; cook

and stir until cheese melts.
Stir in shrimp; cook until thor-
oughly heated. Spoon over cooked
macaroni. Sprinkle with Parmesan
cheese. 4 to 6 servings.

TEP. * Freshly grated Parmesan
cheese can be substituted for the

grated cheese in a canister.
TURKEY AND HAM IN PATTY SHELLS

6 tablespoons margarine or butter
1/4 cup chopped onion

2 tablespoons chopped green bell
pepper

6 tablespoons flour

1/4 teaspoon white pepper

2 cups chicken broth

1 cup milk

1 1/2 cups diced cooked turkey or
chicken

1 1/2 cups diced cooked ham

2 tablespoons chopped fresh
parsley
72 (OPA & jar sliced pimiento,
drained
8 patty shells

Melt margarine in large
saucepan over medium heat; add
Onion and green pepper. Cook and

stix until tender. Stir in flour
and pepper; cook until mixture is
smooth and bubbly. Gradually add
broth and milk. Cook until mix-
ture boils and thickens, stirring
constantly. Boil 1 minute, stir-
ring constantly. Stir in all re-
maining ingredients except patty
shells, cooking until thoroughly
heated. Serve in patty shells.
8 servings.

PINK LEMONADE REFRESHER
PAA can pink lemonade
concentrate, thawed

2 cups grapefruit juice, chilled
1/4 cup powdered sugar

32-0z. bottle sparkling mineral
water, chilled

In a large non-metal pitch-
er, combine lemonade concentrate,

grapefruit juice and powdered
sugar; stir to dissolve sugar.
Add mineral water; stir gently.
Serve immediately. 8 (1-cup)
servings.

INTERNATIONAL BREWS

Swedish Coffee

1/4 cup firmly packed brown sugar
1/4 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

Orange peel strips

Hot strong coffee

Whipped cream or topping

Combine brown sugar, cin-
namon, Cloves and nutmeg; mix
well. Place 1 teaspoon spice

mixture in each serving cup. Add
strip of orange peel. Fill cup
with coffee; stir. Top with
whipped cream. 12 servings.

Arabian Coffee: Place 1 crushed

cardamom seed in each serving
cup. Fill cup with hot strong
coffee. Stir with cinnamon
stick.

Brazilian Coffee: Place 2 table-
spoons instant cocoa mix in each
serving cup. Fill cup with hot
strong coffee. Stir with cin-
namon stick. Top with whipped

by Sharon Riseborough
cream or topping.

French Coffee: TO prepare cafe
au lait, two pots are needed -
one for hot strong coffee and one
for an equal amount of hot milk

Or cream. Pour from both pots at
the same time into each serving
cup.

Italian Coffee: Fill each ser-
ving cup with hot strong coffee.
Serve with a twist of lemon.

Mexican Coffee: Place 2 tea-
spoons chocolate syrup and 1/8
teaspoon Cinnamon in each serving
cup. Fill cup with hot strong
coffee; stir well. Top with
whipped cream or topping; sprin-
kKle with cinnamon and nutmeg.

Turkish Coffee: Place 1 table-
spoon honey or sugar and 1 crush-
ed cardamom seed in each serving
cup. Fill cup with hot strong
coffee; stir. Top with whipped
Cream or topping.

Viennese Coffee: Fill each
serving cup with hot strong
coffee. Stix in 1 teaspoon
Sugar. Top with whipped cream or

topping: sprinkle with nutmeg.

RASPBERRY ANGEL TRIFLE

3 cups buttermilk

1 tablespoon cherry or almond-
flavored liqueur, if desired

2 envelopes unflavored gelatin
1/3 cup sugar

] le /e2 OL i envelope dessert
topping mix

1/2 cup cold lowfat milk

M2 O. Za. pkg. frozen whole
raspberries, thawed, very well
drained

torn into
(about 10 cups)

8-inch angel food cake,
bite-sized pieces

In medium saucepan, com>dine
1 1/2 cups: buttermilk and 1liq-
ueur; sprinkle with gelatin. Let

soften 5 minutes. Over medium
heat, cook 2 to 3 minutes or un-
til gelatin is dissolved, stir-
ring constantly. Add sugar; cook

until sugar is dissolved, stir-
ring constantly. Remove from
heat. Pour into large bowl.

Stir in remaining 1 1/2 cups but-
termilk. Refrigerate about 45
minutes or until chilled.

In small bowl, combine des-
sert topping mix and mild; beat
at highest speed until soft peaks
form. Scrape bowl; beat 2 min-
utes longer until stiff peaks
form. Add whipped topping to
cooled buttermilk mixture; beat
30 seconds at highest speed or
until smooth and creamy. Fold in
raspberries. Spoon. /sa00fe"h 11 —
ling into bottom of 3-quart bowl.
Add half of the angel food cake
pieces; spread with 1/2 of the
remaining filling. Layer with
remaining cake pieces and fil-
ling. Refrigerate at least. 4
hours or overnight. 12 servings.

ha et et eterna tne se eee ates

a Er SE RE

a

4