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Page 16 December Cassiar Courier

SNOW REMOVAL
PLANS

SIGNS TO READ

NO PARKING

SNOW REMOVAL
VEHICLES REMOVED AT
OWNERS RISK & EXPENSE

Refer to Plantsite drawing:

Signs to be posted in Parking Lot ‘A’ the day before
the actual work will be performed and this will give em-
ployees ample opportunity to remove all vehicles to Park-
ing Lot ‘B’. The reverse action will be conducted when
Parking Lot ‘B’ is to be cleared.

TOWNSITE:— Bunkhouse Parking Lots

BLOCKS:
East Lot ‘A’ — Same system as above for Mine Dry.
North Lot ‘B* — Same system as above for Mine Dry.

Designate an area ie: (see drawing) for prolonged winter
parking with low priority snow removal for all cars,
trucks, and utility trailers. Vehicles would still be accessi-
ble should a need arise for them.

Signs to be posted that vehicles which park in front of
garbage containers, heating room acess doors at the winter
bunkhouses and side walk accesses will be removed in the
interests of safety.

The remaining Townsite streets will be posted to snow re-
moval as usual.

With the above snow removal plan we should achieve a
safer, more efficient and less costly operation this winter.
Vehicles may be removed legally under the Motor Vehicle
Act — Section 189.3.B.

Lother Tischler

Plantsite Parking Lot

GATE CHANGE HOUSE

hoxges | mach

ARKING LOT
'B!

PARKING LOT ‘A’

CASSIAR ROAD
CONNELL D E

OVER WINTER PARKING WINTER PARKING

BUNKHOUSE
#92

Sor a Voyous Holiday and

a Bright Mew “ar.

JSrom everyone at

INNING TRACTOR

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‘Y Cup soy Sauce ~~~

FIREPOT COOKING OF CHINA

One important benefit of Chinese cuisine is
often overlooked by Westerners, that is, it is
healthful food to eat, being low in calories and fat
content.

Many dieticians call it the best balanced diet in
the world. 4

Today in many cities in Canada, the discrimin-
ating diner can often have his choice of at least
three of the great Chinese regional cuisines, these
being Cantonese, Northern and Szechuan to name
but three. ;

Among the many regional specialties formerly
unknown outside China, the fire-pot may be the
most unusual.

I wonder if possibly. the Swiss borrowed the
idea to create their now famous fondue.

It was Mary and Jim Callow who first intro-

_ duced me to the Chinese Fire-Pot, one evening

last year and since then I have had the pleasure of
trying two different versions.

Here are the two versions I have tried, the
Chrysanthemum fire-pot from Canton and the
Mongolia fire-pot from Peking.

I doubt very much you will have a fire-pot

available so I would recomend an electric wok or
an electric skillet, to simmer the broth.
CHRYSANTHEMUM FIRE POT
To Serve 6 to 8
4 oz. Cellophane Noodles
1 whole chicken breast, about % Ib.
¥% Ib. lean boneless pork
¥% lb. top sirloin of beef
% Ib. chicken livers.
¥% Ib. raw prawns (30 to 36 to a lb.)
4% Ib. fillet of sole or pike.
1 doz. small oysters or small clams, shucked
1 lb. celery cabbage

“4 Ib. fresh spinach leaves

2 three inch squares fresh bean curd

2 tablespoons sesame seed oil

2 tablespoons rice wine or pale dry sherry
3 eggs, lightly beaten

8 cups chicken stock, fresh or canned

_ 1) With a sharp knife, slice the pork, beef, liver

and fish, horizontally into thin slices, approxim-
ately 3 inches long and I inch wide. :
2) Bone, skin and slice the chicken breast into
paper thin slices and cut to 3 inches wide and 1
inch long.
3) In a dish cover the cellophone noodles with 2
cups of warm water and soak for 30 minutes.
Then drain and cut them into 6 inch lengths.
4) Shell the prawns, remove the intestinal vein
from the back and slice the prawns in half length-
wise. : .
5) Cut and wash the cabbage into 1 x 3 inch
pieces. Blanch lightly in boiling water and drain.
6) Trim the spinach leaves and wash.
7) Arrange each kind of meat, fish, noodles and
vegetables on plates or 2 platters.
8) Mix the soy sauce, sesame oil and wine in a
small bowl and stir in the eggs. Mix ‘and ladle into
6 or § small dishes.
To Cook:
Set the electric casserole in centre of table and at
300 * degrees. Add chicken stock and bring to a
boil. Keep the stock simmering throughout the
meal. Arrange the plates or platters of uncooked
food around the firepot and give each guest a
bowl of sauce.
With chopsticks or fondue-forks, each guest cooks
his own food and dips it into the sauce.
When all the meat and fish have been eaten, the
noodles and vegetables are added to the stock,
cooked for a minute and served in bowls as a last
course.

MONGOLIAN FIRE POT

: Serves 6
3lbs. lean boneless lamb, cut from the leg or

shoulder.
40z,cellophane noodles
Yalb, Fresh Spinach

“alb. Celery Cabbage

4% cup Soy Sauce

2 Tablespoons Sesame Seed Oil

2 Tablespoons Rice Wine or Pale Sherry

I Tablespoon Brown sugar dissolved in

I Tablespoon Boiling Water

2 Tablespoons smooth Peanut Butter thinned
with 4 Tablespoons boiling water

% teaspoon cayenne pepper

1 Tablespoon fermented red bean paste mashed
8 - 10 Cups chicken stock

2 Green onions, white part only, chopped
I teaspoon minced garlic

1 Tablespoon finely chopped ginger

% cup finely chopped parsley (Chinese or

Italian)

Prepare Ahead

1) Slice the lamb paper thin against the grain,
cut the slices into 2 X 3 inch pieces, divide the

lamb into six portions and arrange on individual

99009000000000000

Movies Movies Movies

The following children’s movies will be
shown at the Rec Centre. They are
sponsored by Cassiar Resources.

December 20 — SNOWWHITE
December 23 — BAMBI
December 28 — BABES IN TOYLAND

plates Cassiar Courier December Page 17

2) In a dish cover noodles with 1wo cups of warm
water, soak for 30 minutes, then drain and cut
into six inch lengths. Place on a platter.

3) Trim and wash spinach, and place on a platter.
4) Wash and trim cabbage and cut into 1 X 3 inch
pieces. Place on platter. .

5) In a bowl, combine the soy sauce, sesame oil
and wine, diluted brown ‘sugar, the thinned
peanut butter, cayenne pepper, and bean curd.
Mix thoroughly and ladle into six individual
bowls.

To Cook

Prepare a wok or skillet as in previous recipe.
Place the platter of noodles, cabbage and spinach
next to wok or skillet.

Give each guest a plate of lamb and a soup bowl.
Drop the scallions, garlic, ginger and parsley into
the boiling stock. =
Each guest cooks his own lamb as in previous re-

cipe. When all the lamb has been eaten, a little

broth is served to each guest as soup. The noodles
and vegetables are then cooked in remaining
_broth and served as a last course.

— NOTICE—
D.W. Bridgeman, D.C.
Doctor of
Chiropractic

is now open at
307 Jarvis St.,
Suite 103

In the Yukon Business Services building , back entrance

Mon. - Sat. 9 a.m. - 5 p.m.
For appointments phone
- 668-2030