a ge a NR RS

Page 14, June 1980 Cassiar Courier

MSGS Dung by Condllight

Terry is away so in his absence we are publishing recipes from a recent Arts & Crafts Dinner which was put on by Marvel Nitti.

SHRIMP LINDI serves 8

16 Fillets of Sole (defrosted) if the fillets are large cut in half

16 Large Shrimp or Prawns, peeled and deveined

1 cup unsalted butter

4% cup finely chopped onions

1 1/3 cups dry white wine

% cup brandy

8 tsp. chopped fresh parsley

40 mushrooms (caps only) sliced

2 tbsp. flour

2 thsp. unsalted butter

8 egg yolks

8 tsp, whipping cream

2 tsp. Fish Aromat (this is a Swiss made seasoned salt, found in Gourmet stores, If you can’t find it - just ask Frank Buckley to shop for you - that’s what I did)

Place one shrimp on end of each fillet and roll up. Melt I cup butter in the ovenproof pan that you are going to use and lightly saute the onions, Place the rolled fillets on top of the onion mixture. Pour the wine and the brandy over the fillets. Sprinkle with the mushrooms and the parsley. Cover the pan with buttered wax paper (butter side down) Bake at 350F for 20 minutes.

Drain the sauce from the fillets. Blend the 2 tbsp. butter and flour together until smooth. Add to sauce, stirring

‘constantly until thickened. Whisk the egg yolks lightly

with the whipping cream and Stir into sauce with Aromat. Pour the completed sauce over the fillets and place under

_ the broiler until the sauce is golden. Watch very closely -

this should take approximately 10 to 15 minutes. Serve 2 fillets per person with lots of sauce and garnish with pars- ley, Serve thick slices of french bread with this.

CHATEAUBRIAND WITH SAUCE COLBERT AND VEGETABLES serves 8

2 cups brown sauce (recipe follows) 6 tbsp. dry sherry

2 tbsp. water

¥% cup chopped mushrooms

6 tbsp. butter

Juice of 2 lemons

4 tbsp. chopped fresh parsley

small grating of nutmeg

small pinch of cayenne

Mix aoe the brown sauce, “sherry, water and mush- rooms in small pan and bring to a boil. Remove from heat, blend in remaining ingredients and pass with the Chateau- briand. This sauce may be made ahead, refrigerated and reheated before serving.

Brown Sauce

12 tbsp. vegetable oil

2 onions, finely sliced

2 carrots, 2 stalks celery, 2 mushrooms (cap & all) finely sliced

6 tbsp. flour

10 cups beef stock (you can use tinned consomme and tinned beef broth but check and see if broth is concen- trated - if so dilute according to instructions). Bouquet Garni (4 sprigs parsley, 2 sprigs Thyme, 2 Bay Leaves placed in a double thickness of cheesecloth and tied tightly)

2 cloves garlic

4 tbsp. tomato paste

Salt and Pepper to taste (use freshly ground pepper)

Heat oil in pan, add diced vegetables and saute until trans- parent and lightly browned. Stir in flour and mix well, use a wire whisk and keep scraping lightly from bottom of pan, Add 2 cups of the beef stock, the bouquet garni and garlic, simmer, stirring frequently until sauce thickens. Add_ 1% cups of the remaining broth and cook over low heat until reduced to half, skimming off fat as required. Add tomato paste and cook about 10 minutes longer. Strain sauce through a fine sieve, pressing the vegetables to extract all the juices you can, Wash-pan and return strained sauce to it, Add the remaining stock broth and salt and pepper to taste, Partly cover the pan and simmer gently on a low heat until sauce is glossy and the thick- ness of whipping cream.

Chateaubriand: ;

2/2 lb. each trimmed beef tenderloin (centre cut only)

8 tbsp. (approx.) melted butter

Salt (never salt meat before cooking - always when it is completely cooked)

Preheat oven to SOOF. The meat should be taken out of the refrigerator in the afternoon so that it is completely at room temperature before cooking. Brush the meat when you.take it out of the refrigerator with some of the melted butter. Turn your oven down to 400F when put- ting meat in oven, Place on a rack in a shallow pan. Baking time depends strictly on the thickness of the meat. Cha- teaubriand should be served rare but I find medium rare is preferred so cook approximately 40 minutes and check. Every 10 minutes brush more melted butter over the meat When done, salt meat lightly.

Let sit approximately 10 minutes before slicing. Place on a wooden board and bring to table and slice in diagonal slices and pass the sauce. A tray of your favorite fresh vegetables and potatoes and sauteed mushrooms should accompany the Chateaubriand.

DEEP FRIED ICE CREAM WITH BRANDY SAUCE serves 8 Chocolate Sauce 4 squares semi-sweet chocolate 2/3 cups water 2 tbsp. sugar 2 thsp. butter 1 cup brandy

Place chocolate and water in a heavy bottomed small saucepan (or a double boiler), Cook and stir over low heat until mixture is melted and smooth, Add sugar and stir until thoroughly dissolved, Simmer about 2 minutes, Stir- ring constantly. Remove from heat and blend in butter. Refrigerate until needed. At time of serving, warm the sauce, pour in warmed brandy, stir well and ignite. Pour flaming sauce over fried ice cream and serve at once. (This can be done at the table - just make sure the sauce and brandy are warm and place in a chafing dish).

FRIED ICE CREAM

1 Litre vanilla ice cream (frozen solid) 2 cups graham cracker crumbs

3 eggs beaten

1 cup whole milk

1 tbsp. melted butter

I cup all purpose flour

2 tsp. sugar

2 egg volks

2 egg whites

Oil for deepfrying

Form 8 large ice cream balls (working quickly and with your hands), roll into the crumbs then into the beaten eggs and again in the crumbs. Place back in the freezer until frozen hard.

Meanwhile, prepare batter. Beat together egg yolks with milk and melted butter. Combine with flour and sugar and stir until well blended. Rest batter for 2 hours. Then beat egg whites until stiff but not dry and fold into batter. Dip ice cream balls into batter, place on a lightly greased bake sheet and return to the freezer until serving time. Just be- fore serving deepfry balls - only two at a time- for ap- proximately I minute in oil at 375F - until just golden. Lift out gently with a slotted spoon and drain alittle and place fried ice cream in dishes and serve with Flaming Chocolate sauce,

HUMAN RESOURCES

When he’s ready to join the family table regularly, set-

«, t but yesterday you loved Ca rrots! >i. into a routine. Children usually prefer to eat at regular

LEARNING TO ENJOY EATING.

Learning about food is one of a child’s first discoveries. It shoud be a happy experience — not a battleground.

For a new born baby, the satisfaction of eating and the pleasure of mealtime can have a lasting effect. Breast - fed babies associate feeding with all the warmth and security

‘ of mother’s arms: Bottle - fed babies need plenty of fond-

ling and cuddling to achieve the same result.

Your doctor or public health nurse will advise you when , to. wean your baby to solid foods. The time varies from

baby to baby. Start the switch-over gradually. Let him |

suck the food off the spoon at his own pace. Gradually in- troduce: him to different tastes. Don‘t shovel food into : him, Give Bima plenty of time to get acquainted with each new taste.

ie

When: he’s ready to join the family at mealtime, try to

: make the event as relaxed as possible. Pull his high chair

right up to the table and encourage him to try adult foods, Help him to develop, a happy, adventurous interest in eat- ing.

Don't be upset if your baby seems to be playing with his food. He learns by touching and feeling . He may also show signs of wanting to be independent — picking up a spoon like others in the family. He may miss his mouth, or turn the spoon upside down. Be patient.

By his first birthday, your baby will weigh about three times as much as he did at birth. In the second year the rate of growth slows down. He may eat less because he needs less. When this happens some mothers are needless- ly worried: ‘““He’s not eating enough, | feel like a failure,” Too much concern and tension can Srl the enjoyment of eating.

* SUGGESTIONS FOR MAKING MEALTIMES A HAPPY

EVENT,

1. A tired: child may not want to eat. A nap before meals is often a good idea.

hours, 3. Don’t be too strict. Avoid sweets and candy at snack time. Offer apples, carrot sticks or cheese instead,

4. Some mealtimes..may be hectic and confused. One —

parent may be absent. Other children may be rushing off to hockey games and such. When its bedlam, let him eat separately at a quieter time.

MORE ABOUT FOOD ITSELF.

1. Health and Welfare Canada offers a variety of pamph-

lets to help you’ learn more about nutrition and feeding

programs.

2. Today's favourite may be tomorrow’s yuk. Likes and dislikes change. He may suddenly give up hamburger for peanut butter, bananas for green apples. Allow him the.

right to choose. ny

3. . Offer variety. Different foods can be fun. When you are able to put foods of different colours side by side, this “can make eating more enjoyable.

4. Big ‘helpings can be discouraging. Small helpings often lead to ‘seconds,

“ cont'd on page 15

Sa RR I te A,

Fi ak REO ee LE

Conference - cont. from page 1

Sunday, May 25, began with a tour of the open pit mining operation. For some conference members the four inches of fresh snow provided their first encounter with the sub- stance, as well as an appreciation for the less than ideal weather conditions that can prevail in that working area. Some conference’ members expressed amazement that women worked as shovel operators and truck drivers at Cassiar. Particularly in the developing countries these jobs are traditionally held by men.

A tour of the mill was next on the itinerary and many con- ference members used this opportunity to discuss con-

cerns, such as environmental issues, safety and quality of life in Cassiar, with tour guides and employees, where pos-

sible.

A buffet luncheon was provided for conference members and representatives of community interest groups. A panel discussion at Guest House 130 followed the luncheon. The conference members did not hesitate to question the panel about labour-management relations, the quality of

‘education in Cassiar, environmental concerns associated

with the asbestos industry, the possibility of Cassiar be- coming an incorporated town, and numerous other issues. Dr. Paul Sevier chaired the panel discussion, and panel members were Paul Clark and Mel Taylor, Cassiar Asbes- tos Corporation, Dick Chambers, Cassiar School, Fred Cousins, Town Council, Lee Coran, General, Glen Billings- ley, United Steelworkers of America, and Garry Periard, Cassiar Community Club.

That evening conference members were treated to Sunday Dinner with their billeting families. Len Hingley of Aust- ralia summed up the feelings of the group by saying how good it felt to be in a home environment. This would be

the group’s only billeting experience during the entire

tour.

On Monday, May 26, the conference members climbed aboard the charter bus to depart for Watson Lake for their flight to Prince George, where they would be met by re- presentatives of another local advisory panel and another local tour would begin......

The local advisory committee would like to extend a sin- cere thank you to all persons involved with the Cassiar Study Tour, with special thanks to the families who bil- letted a conference member in their homes.

C.A.FC. Soccer

NORTHERN IRELAND IN 1ST PLACE and THE ALMIGHTY DOLLAR BEATS CASSIAR

Cassiar’s Soccer Club was scheduled to play in a round

_robin soccer festival at Penticton, B.C. on May 17, 18 and

19. A joyous weekend of soccer, sunshine, swimming and dancing was envisaged for all for the princely sum of ap- proximately $200.00, which is a lot of money to pay for a return flight to Penticton, plus accommodations, partic- paction in the number one game in the world, a sun-soak- ed fun loving weekend and a bonus of a night in Vancouv- er at the Sheraton Landmark, which included the inter-

national game between FC Roma and Vancouver White- caps for an additional $25.00 (such expense!).

The number of players required was 16. We could have gotten by (my best “‘scouse’” accent) with 14 but not11. To those 11 | say thank you for your support and hope that your disappointment will not be too hard to live with To Gary Periard and George Millar, who put such a lot of behind the scenes effort into the project and suffered a

_ great deal of embarresment at the outcome, thank you

gentlemen - it will not happen again. We have a hard core of soccer enthusiasts in town who will vouch for that.

As a concluding thought | wonder if it is (a) the almighty dollar which beat Cassiar or (b) the thought that some school kids were going to run rings around some of the “Prima Donnas” of Cassiar’s soccer team??????

«

On the International scene it was good to see Wales beat- ing England 4 - 1. When one considers that Wales is ap- proximately % the size of England and England is com-

on al

CASSIAR PANEL

parable in size to Vancouver Island it was some achieve- ment, That was somewhat overshadowed by Northern Ire- land, which is half the size of Wales, who came out on top of the tournament, which included Scotland. Well done, Ireland! In view of some of the adverse publicity you re- ceived, | think the world’s press has done you a disservice.

Valencia of Spain beat Arsenal of England by some bril-

liant defensive work and a circus act (penalties). It’s .

strange but | always thought that a penalty was awarded

because of an infringement of the rules in the penalty area, and not for 90 minutes of first class entertainment, but

there again — that’s progress, isn’t it?

N.A.S.L. this past month saw the introduction of the Trans-Atlantic- Trophy, the participants being Vancouver Whitecaps, New York Cosmos, F.C. Roma and Manchester City, with the Cosmos being the eventual winners. In the case of Manchester City, they should be sued under the trades description act or robbery without violence because that team bears no resemblance to the one in the English First Division, and I’m sure 28,000 people who paid ap- proximately $10.00 each will vouch for that, plus of course, the other 50,000 in New York,

So, to Phil Woosnam of the N.A.S.L. | say ‘‘you can fool some of the people some of the time but you can’t fool all

of the people all of the time”. Ardent Koppite

KEYS 9: “T ROBGLIX

WE NOW OFFER A FULL LOCKSMITH SERVICE AT 656 BATEMAN STREET

Resources - t. fi re ; A BATTLEGROUND: S= cont Irom:page) 14

Somewhere along the line the child’s appetite may change. It may happen in the second year when he needs less food. Or when he’s becoming more independent and wants to show who's boss. Or after an illness.

When the appetite drops, something else often. happens too. Parents begin to worry: ‘How will he grow up to be big and strong?” This worry and fear can lead to bribes, threats and arguments. The dinner table can become a battleground.

DON’T EXPECT OVERNIGHT MIRACLES.

Take the’ pressure off by doing your best to avoid arguing and bickering. Bribes and threats won’t work, Nor will constant catering to your child’s whims.

Check for any physical problem which may be behind poor eating. If the problem developed slowly, you can ex-

‘pect it to go away slowly. It will take time and patience to

develop healthy eating habits again.

Work out a plan with the family, the public health nurse or the doctor, Parents’ group or friends may have ideas as well.

Once you have a plan stick to it. Here is one approach: Offer your child small helpings of tasty foods at regular mealtimes (making sure to cut out snacks between meals). Wait twenty or thirty minutes and then — even if he has not lifted a spoon — remove all food from the table. But do this quietly, without a fuss. Don’t show that you’re worried. You may also like to try some of the ideas men- tioned earlier in this pamphlet.

Remember, if you can relax, your child is more likely to do the same.