Page 16 September 1981 Cassiar Courier

Candlelight cont’d from page 14

In a heavy 12 inch skillet, heat the oil over moderate heat
until a light haze forms above it. Drop in the onions, garlic
and ginger stirring frequently. Cook until the onions are
soft and transparent but not brown. Add the spices and
stir for two or three minutes then add tomatoes, water
and salt and bring to a boil over high heat. Stirring con-
stantly cook briskly until most of the liquid in the pan has
evaporated and the mixture is thick enough to hold its
shape almost solidly in the spoon.

Add the shrimp and stir to coat them well. Reduce heat to
very low. Cover tightly and simmer about five minutes or
until the shrimp are firm and pink. Remove from heat, stir
in the lime juice and taste for seasoning. Serve at once.
Shrimp curry is traditionally served with boiled rice and
mango chutney.

CRAB PILAU

Braised rice with crab and coconut milk.

2 thisp butter

2 thlsp vegetable oil

] cup finely chopped onions

1 tsp finely chopped garlic

Yatsp finely chopped fresh hot chilies
2 thisp curry powder

2 cups uncooked long or medium grained rice
4 cups coconut milk made with the
meat of 1 large fresh coconut and 4
cups hot milk

Ttsp salt

Freshly ground black pepper

] Ih fresh, canned or frozen
crabmeat picked over

2 thisp finely cut fresh chives

2 thlsp strained fresh lime juice

Ina heavy 3 - 4 quart casserole, melt the butter in the oil
over moderate heat. When the foam begins to subside, add
the onions, garlic, and chilies and stirring frequently cook
for about five minutes until they are soft but not brown.

Add the curry powder and stir for 2 or 3 minutes then
pour in the rice and continue stirring until the grains be-
come milky and opaque.

Stir in the coconut milk, salt and a few grindings of pepper
and bring to a boil over high heat. Reduce the heat to the
lowest possible point, cover tightly and simmer undisturb-
ed for 15 minutes. Add the crab meat, chives and lime
juice, stir gently and simmer covered for 5 minutes longer
or until most of the liquid has been absorbed by the rice
and the crab is heated through.

Taste for seasoning, fluff with a fork and serve at once.

Serves 6.

SANCOCHO
Beef and vegetable stew.
'6 Ih lean corned beef
2 large green plantains washed
but not peeled
4oz salt pork, finely diced
2lbs lean boneless beef cut
into I inch cubes
2 cups finely chopped onions
7 cup dried vellow split peas
3 quarts freshly made beef stock or
6 cups canned concentrated beef stock
with 6 cups water
2 tsp salt ;
freshly ground black pepper
Ib boiling potatoes, peeled and
cut into I inch slices
Ilb sweet potatoes peeled and
cut into 1 inch slices
4lb dasheen(taro root) peeled
and cut into 1 inch slices
¥Ib vams, peeled and cut into
] inch slices “
I fresh red or green hot chili,about

HAS THE FOLLOWING POSITION VACANT

FOR CASSIAR
CLERK 2

THE CLERK 2 WILL CO-ORDINATE AND OVERSEE TELEVISION PROGRAMS
RUN-ON THE ANIK B TELEVSION SATELITE SYSTEM. THE CLERK 2 WILL EN-
SURE THAT PROGRAMS AND COURSES ARE ADVERTISED. AS WELL THE
CLERK WILL BE RESPONSIBLE FOR ANSWERING INQUIRIES. THE CLERK ALSO
WILL BE RESONSIBLE FOR RUNNING EQUIPMENT ASSOCIATED WITH THE

SYSTEM.

NOTE: TRAINING WILL BE GIVEN TO THE SUCCESSFUL CANDIDATE.

QUALIFICATIONS: GRADE TWELVE OR EQUIVALENT, GOOD COMMUNICAT-—
IONS AND ORGANIZATIONAL SKILLS. SOME RELATED EXPERIENCE WOULD
BE AN ASSET. THIS POSITION IS CLASSIFIED AS AN AUXILARY 1/3 TIME
POSITION WITH SOME EVENING WORK INVOLVED.

DURATION OF APPOINTMENT: SEPTEMBER 21, 198] to MARCH 31, 1982.

“SALARY:
WORKED).

$1,205.00 TO §$ 1,318.00 PER MONTH (PRO RATED TO HOURS

FOR FURTHER INFORMATION PLEASE CALL 604-774-2741.

°

APPLICATIONS MAY BE OBTAINED FROM CASSIAR’ SCHOOL DISTRICT

ADMINISTRATION — OFFICE.
SEPTEMBER 11, 1981.

SUBMIT APPLICATIONS TO;

CLOSING — DATE

FOR APPLICATIONS IS

NORTHERN LIGHTS COLLEGE
POST OFFICE BOX 860

FORT NELSON, B. C.
ATTENTION: PERSONNEL

three inches long, washed and whole
with stem attached

7 cup coconut cream made from 1 cup
coarsley chopped fresh coconut and |
cup heavy cream

cornmeal dumplings

Place the corned beef in a heavy 2 - 3 quart saucepan and
add enough cold water to cover it by about 2 inches.

Bring to boil over high heat then reduce heat and simmer -

partially covered for 1 hour. Drain thoroughly and cut the
comed beef into one inch cubes.

Meanwhile lay the plantains in a heavy 12 inch skillet,

pour in enough water to cover them completely and bring _
to a boil over high heat. Cook briskly for about 30 mins.

then drain and peel and cut crosswise into I inch thick

slices. Set aside.

In a heavy 6 - 8 quart casserole fry the pork over mod-

‘ erate heat turning with a spoon until the dice are crisp and

brown and have rendered all their fat. Discard the pork
and drop the beef and corned beef into the hot fat. Brown

the meats, turning the cubes frequently and regulating the

heat so that they colour richly and evenly without burn- .
ing. Transfer with a slotted spvon to a plate.

Add the onions to the remaining fat in the-casserole and,

’ stirrring frequently cook for 5 minutes until soft and trans

parent but not brown. Return the meat cubes to the cas-

serole, add the split peas, stock and a liberal grinding of —

pepper. Bring to a boil over high heat, then reduce the
heat to low, cover tightly and simmer for one hour.

Add the remaining vegetables and the coconut cream.
Cover and continue to simmer gently for 15 minutes.
Season to taste with salt and pepper. Add the dumplings
and cook partially covered for 20 minutes longer. Add
plantains to the casserole just long enough to heat
through. Serves 6 to 8.

Feoloioolooiokakokak gokok

e

Concert Society cont’d from page 4

ume with video projections. Featuring the ever memorable
hits of the 30’s and 40's. Sweet Mystery of Love...... fact
of life or philosophical observation? NOSTALGIA UN—
LIMITED samples them both.

FRULICA ;

net sides A kaleidioscopic whirlwind of frenzied rhythm and
dance excitement! From the magic mountains of Carpath-
ia, FRULICA brings you the drama, the music and the
fabled dance traditions of Yugoslavia’s century-old ethnic
traditions in multi-coloured costumes.

SALTWATER BRIG

ay Rt From Belfast, (and the Leprechaun Pub in County

Derry) SALTWATER BRIG presents the lusty, husky

voices, the flutes, the guitars, the fiddles and the whistles

of traditional Ireland. And no Irish group is complete

out the steady beat of the Boran. SALTWATER BRIG

combines tradition with rollicking stage presence and

good hearted humour. Ballades, jigs, reels, laments,. This

is their first time in Canada and their second North Amer- ~
ican’ tour. We'll go once more a roving with SALT—

WATER BRIG!

CLASSIFIED

CAKES FOR ALL OCCASIONS

Chery! is back in operation at her new location, 214
Smith Street.

Only two day’s notice required. Call Cheryl at 718-1675.

— ATCOHOLICS ANONYMOUS |

ALCOHOLICS ANONYMOUS
CASSIAR TAKU GROUP

OPEN MEETING EVERY TUESDAY
AT 8:00 P.M. es
CLOSED BIG BOOK DISCUSSION
EVERY FRIDAY AT 8:00 P.M.
PLACE: CATHOLIC CHURCH BASEMENT
FOR HELP PLEASE CALL
778-7589
778-7693
POST OFFICE BOX 491
____CASSIAR, B.C_VOC 160 _

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—— << ee aa ia aes =

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