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Page 20 Cassiar Courier November 1989

NEIGHBOUR’S KITCHEN

Cuban Picadillo

When it's your turn to entertain the club, this flavorful hash can be prepared ahead and frozen. Add a salad.

1 tbsp. vegetable oil

2 onions, chopped

3 cloves garlic, minced 2 lb. lean ground beef 1 can plum tomatoes undrained

1 can (5 1/2 oz.) tomato paste 1/4 c. drained capers

1 tsp. vinegar

Dash hot pepper sauce

1/2 tsp. ground cumin

1/4 tsp. ground cloves

1/4 tsp. cinnamon

1 bay leaf

Salt and pepper

Condiments:

1/2 c. golden raisins

1 banana, sliced

lemon juice

1/2 c. green olives, chopped 1/2 c. black olives, chopped In large heavy saucepan or

oven, heat oil; cook onions garlic over medium heat until softened, about 5 minutes. Add beef and cook for 5 to 10 min- utes, stirring occasionally, un- til meat is broken up and no longer pink. Add tomatoes, toma- to paste, capers, vinegar, hot pepper sauce, cumin, cloves, cin- namon and bay lea€. Bring to boil, stirring. Reduce heat to low; cook, uncovered, for 45 minutes or until flavours are blended and tomatoes are broken up, stirring occasionally. (Recipe can be prepared in advance to this point). Let cool and refrigerate overnight. Skim off fat from surface. Bring to boil, stirring constantly. Dis- card bay leaf. Season with salt and pepper to taste. Makes 6 to 8 servings.

Condiments: Place raisins, bana- na (sprinkled with lemon juice) and green and black olives in in- dividual bowls. Serve with pica- dillo and rice.

comer

(28 oz.)

Dutch and

Pork Ragout with Sweet Potatoes

for the lemon

Use well-trimmed pork butt this tasty ragout. Complete meal with a refreshing mousse.

3 lb. pork butt, cut in 1" cubes 1/4 c. Dijon mustard 1/3 c. packed brown sugar

1/3 c. flour

3 tbsp. vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 1/3 c. chicken stock

1c. dry sherry -

6 sweet potatoes (about 3 lb.)

1/2 tsp. salt 1/2 tsp. pepper 1/4 c. chopped fresh parsley

Coat pork cubes lightly in mustard, then dredge lightly in mixture of sugar and flour. In large nonstick skillet, heat oil over medium heat. Add pork, a layer at a time, and brown on all

tran- oven.

skillet minutes.

sides. With slotted spoon, sfer pork to large Dutch Cook onion and garlic in until softened, about 3

Remove with slotted spoon to Dutch oven. Discard any fat in skillet. Add chicken stock and sherry. Bring to boil and cook

for 1 minute, bits with wooden Dutch oven.

Peel sweet potatoes and cut into 1" cubes. In large sauce- pan, cook potatoes in boiling water until barely tender, about

scraping up brown spoon. Add to

3 minutes. Drain. Add to Dutch oven. Cook, covered, in 350F oven until meat is tender, about

Add salt and pepper. ahead, let cool and refrigerate, covered , overnight. Reheat, uncovered, in 375F oven until heated through, 30 to 40 minutes). Sprinkle with parsley.

45 minutes. (If making

Makes about 8 servings.

Chow Mein Noodle Casserole

lc. celery 1/4 c. onions Wf? Gs cashews or almonds

(coarsely chopped) 1 can mushroom soup

1/2 c. water

1 7 oz. can chunk white tuna

1 1/2 c. chow mein noodles

Finely chop celery and onions, pour hot water over tuna and drain. Mix together, put into

buttered casserole and heat until bubbly at 350F. Substitute chicken for tuna or add mushrooms and water chestnuts if desired. Serves 4.

Impossible Quiche (called “impossible" because it makes its own crust) Blend together:

3 eggs 11/2 c. milk 1/2 c. biscuit mix

pepper and salt Pour into greased quiche or pyrex

pie plate.

Sprinkle over top:

lc, grated cheese (any mild cheese)

1 tin crabmeat, ham or salmon Press down with back of spoon. Sprinkle with paprika, bake at 350F for 45 minutes till set.

by Sharon Riseborough

Cranberry Oat Bran Coffee Cake

Brown sugar oat crumble:

1/2 c. firmly packed dark brown sugar

1/2 c. uncooked rolled oats

Pi4e Cs fi our

1 tsp. ground cinnamon

1/8 tsp. ground cloves

1/8 tsp. ground ginger

1/8 tsp. ground nutmeg

3 tbsp. unsalted margarine, chilled and cut into 1/2" cubes Cake:

2c. coarsely chopped frozen cranberries 1/2 -c. iplus<1>tbsp). sugar, divided

3 3/4 c. oat bran

3 c. £lour

1 tbsp. plus 1 tsp. double. acting baking powder

1 1/2 tsp. baking soda

1 1/2 ground cinnamon

old-fashioned

fresh or

granulated

3/4 tsp. salt

3/4 c. vegetable oil

9 large egg whites, at room temperature

1 1/2 c. buttermilk, at room temperature

1 tbsp. plus 2 tsp. vanilla extract

1 tbsp. confectioners' sugar

1. Position a rack in the centre of the oven and preheat to 350F. Generously spray a 14-cup Bundt pan. with non-stick cooking spray.

Make the brown sugar oat crumble: 2. In a medium bowl, stir to- gether the brown sugar, oats, flour, cinnamon, cloves, ginger and nutmeg. Distribute the marg- arine cubes over the mixture and using a pastry blender or two knives used scissors-fashion or your fingertips, cut or rub the

margarine into the mixture until it is the consistency of coarse meal.

Make the cake:

3s In a small bowl, stir to- gether the cranberries and 1 tbsp. of the sugar. In a very

large bowl, stix together the oat bran, flour, the remaining 1 1/2 cups of sugar, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the oil, egg whites, buttermilk

and vanilla. Make a well in the centre of the dry mixture, add the liquid ingredients and stir until combined. Stir in the cranberry mixture.

4. Scrape half of the batter into the prepared pan and sprin- kle the surface evenly with the crumble. Top with the remaining

batter and smooth it evenly with a spatula. Bake for 60 to 70 minutes, or until a cake tester or toothpick inserted into the centre of the coffee cake comes out clean. Remove the pan to a wire rack and cool the cake for 20 minutes. Using the point of a sharp knife, loosen the edge of the cake from the side of the pan and from the centre tube and in- vert it onto the wire rack and cool completely. Sift the top of the cake with the confectioners' sugar. Keep the coffee cake ref- rigerated in an airtight contain- er.

vegetable,

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Your Government Agents’ Office Has More To Offer

Submitted by Stu Pike

With the recent changeover at the Cassiar Mine from open pit to underground, many new resi- dents have recently arrived in Cassiar from other areas in Can- ada. Today, I would like to take this opportunity to talk about many of the services provided by your Government Agents office. —

Since the summer of 1981 the

Government Agents office has been providing a wide range of serv- ices for the residents of Cass- iar, Good Hope Lake and the sur- rounding area. While many resi- dents view our primary responsi- bilities as a motor vehicle and insurance office we actually pro- vide much, much more. For ex- ample, our office handles’ the Sale of Acts & Regulations, air photos, dog licences, electrical and gas permits, fishing & hunt- ing licences, maps, free miner certificates, Class B lottery licences, marriage licences, min- ing claim tags, mining templates, mobile home transport permits, water test kits and various other licences and certificates. Your Government Agents Off- also accepts payments’ for owed to the Provincial Government such as: crown land lease rental, B.C. medical, water licence rental, ambulance bill- ings, provincial sales tax, court fines, mining claims recordings, rae property tax, fur royal- ties.

ice

Cassiar Courier November 1989 Page 71

We carry applications for a wide variety of Government programs. For example: birth, death or marriage certificates, B.C. Medical Services Plan, Citi- zen Band Radio, Criminal Injury Compensation, employment with the

provincial government, Family Allowance, gasoline tax rebate for handicapped persons, hunter number cards, lotteries, mobile

home registry, name change, off- icial anniversary and birthday greetings, Ombudsman complaints, passport, proprietorship registr- ation and company name _ search, residential tenancy dispute, sales tax number registration, water licence, etc.

Additional services include business information and refer- rals, Notary Public and Commis- sioner for Taking Affidavits, company searches, District Regis- trar of Births, Deaths and Marri-

ages, Sub-Recorder for mining, lien searches, Marriage Commis- sioner, mobile home searches,

photocopying, Public Sector Sales Tax Exemption, strike vote obser- ver, voter registration, to name a. few. . Our office looks forward to serving you. For 129 years Gov- ernment Agents have brought gov- ernment services closer to home, your home. What better way to ex- press our role, “In the service of the people and government since 1858."

Please call or drop by our

office in the Provincial Building’

on Connell Drive. Our hours are 8:30 - 1:00, 2:00 - 4:30 Monday to Friday. For

the residents in the surrounding

area, our toll free number is 1-800-663-5202.

Harvesting Wild Mushrooms

The British Columbia Forest Service has produced a new bro- chureé on how to identify and harvest wild, edible mushrooms from provincial forests, Forests Minister Dave Parker recently.

"This publication is direct:

ed at mushroom pickers and is intended to protect the mushroom resource and the forest environ-

ment. lt also provides safety information," Parker said.

The minister said the export of mushrooms from the province is growing rapidly. The pine mush- room is being exported to Japan while morels and chanterelles are being sent to Europe.

The brochure describes these

species' locations, harvest sea- sons and harvesting techniques, and warns about dangerous looka-

likes.

It also looks at how mush- rooms grow and their relationship to the forest.

"Mushrooms must be harvested

properly to ensure future crops,

/ and this brochure describes the improper harvesting practices that -must -be avoided at all cost," Parker said.

"Tnexper ienced mushroom pickers should consult this and

some of the other excellent mush- room field guides available to ensure they pick the right species, particularly. if they intend to eat some of them.

i "I would also recommend that first-time pickers should harvest the mushrooms with more experi-

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enced and qualified persons," the minister said.

The brochure advises pickers of lands . where mushroom picking is allowed, of lands where per- mission is required by the owner, and of lands where mushroom pick- ing is not allowed at all.

Copies of the new available from the Services's district which also have maps to assist pickers in locating the areas for harvesting the wild, edible

brochure Forest offices,

mushrooms.

Cassiar Businesses to Form United Front

The business community of Cassiar is looking ata unified approach to tives.

The suggested approach at recent meetings has been that a Chamber of Commerce or a Business Association be formed.

In a letter recently it was suggested that collective efforts would be far more efficient than individual attempts’ to improve existing situations. It was further sug- gested that the B.C. government should be lobbied immediately to provide power for the - community at prices comparable to other communities. Communities such as Atlin and Dease Lake are provided with power generated by B.C. Hy- dro which is supplied at a_ con- siderably cheaper rate.

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Submitted by Chuck Molloy SENIOR HOCKEY SCHEDULE 1989 SEASON 33) GHL vs OT :00 GHL vs Blues :30 OT vs Blues 330 GHL vs OT 700 GHL vs Blues 730 OT vs Blues 730 GHL vs. OT 200 GHL’ vs Blues :30 ‘OT vs Blues 730 GHL vs OT 700 GHL vs Blues OT vs Blues 730 GHL vs OT 700 GHL vs Blues 730 GHL vs QT 330 Blues vs OT 700 Blues vs GHL £30. : GHL vs OT 75.0 Blues vs OT 700 Blues vs GHL :30 GHL vs OT :30 Blues vs OT TEAM MEMBERS

Nov 2 Nov 5 Nov 7 Nov 9 Nov 12 Nov 14 Nov 16 Nov 19 Nov 21 Nov 23 Nov 26 Nov 28 Nov 30 Dec 3 Dec 5 Dec 7 Dec 10 Dec 12 Dec 14 Dec 17 Dec 19 Dec 21

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GOOD HOPE LAKE RAMS

Kyle Zubek

Roy Carlick Dwayne Dennis Peter Chief Willie Porter Charlie Callbreath Scotty Hawkins Dwayne Callbreath William Johnny Larry Johnny Thomas Johnny Kevin Johnny Darrin Loverin Troy Creyke

‘BLUES

Richard Knowles Dan Walters Dave Madore Blair Mease Chris Molloy Dave Liddle Jr. Jody. Miller Garrad Huber Guy Letourneau John Sethan Graham Overton Guy Marshall Gord Kamlah Frank Nuyens Floyd Joseph Andre McCutcheon : Carl Harmin

OLDTIMERS

Dave Tripp

Vic Pirie

Dan Harrison Rick Callaway Eck Trask

Guy Gregoire Paul Driscoll Glen Madore Gene Mehr Eldon Hardy Bob Wilson Daniel Bernard Greg Morgan Guy Baillargeon Grant Martin

EXECUTIVE

President - Charles Molloy Vice-President - Richard Knowles Treasurer - David Madore

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