Page 12A The Castlegar Sun Wednesday, October 5, 1994 Are you injured and banished to the bench for the rest of the season? Recent medical studies have c and relating sports action to him can have positive healing effects. Just do it! of onclusive- ly proven that calling Jeff at 365-5579 Fie. Fret” An economical way to get your message out to the community. The Castlegar Sun will design, print AND distribute your flyers for as little as 6.5¢ each.* Run them whenever you want, not on someone else's schedule, and your flyer won't be mixed in with other ones. And, depending on the package you order, we can also throw in an ad to remind people to look for your flyer! Call Cathy ¢ Nicole * Tracy 365-5266 TODAY! *some restrictions apply. Ask for details Deadmarsh inks deal with Nordiques for Adam Deadmarsh, and it's flying a Quebec Nordiques’ flag. The 19-year-old Fruitvale native yesterday signed a three-year, $2.1 million con- tract with the National Hockey League club. The guaranteed contract ingludes a $600,000 signing bonus. Other details on the con- tract include a one-way deal, bonuses which cover playoffs and individual awards, “It's very comparable to the one Jason Arnott signed with the Edmonton Oilers last year,” explained agent Mike Barnett of IMG (International Market- ing Group). Arnott was one of the NHL's sh wasted no time Meanwhile, back home in Fruitvale, it was a combination of relief, excitement and pride the days of holding her son's hand down at the ‘ing rink. “I think he eamned it on charac- ter as much as his hockey ability.” His father, Hank, was equally elated. with the Western Hockey League's Portland Winter Hawks and has been a member of the U.S. National Junior Team for by the September However, Barnett remained “It’s been a pretty iti day. It’s something you know your boy dreams about.” D ing that if D h is emoted to the minors he won't take a pay cut. It also carries performance his new by setting up Peter Forsberg for a goal in a 4-2 loss to Washington last night. Pass Creek residents Voykin, vice chairman and acting and Kate O'Brien sec- On March 10, 1994 the resi- dents of the Pass Creek area out- side of Castlegar held a meeting and formed the Pass Creek Recreation Commission. Since then the group has been busy reg- istering themselves as a Society and putting together their ideas for programs and facilities. retary. The recreation commission is working to: plan, develop activate and promote community recre- ation in Pass Creek, carry on edu- cational activities related to recreation in the community which, in the opinion of the board of directors may be justified by the faciliti funds or Eight were app to the board and three were elect- ed to executive positions: Tom O’Brien, chairman; Sherry other requirements that are, or can be, made available; and to partici- pate, so far as circumstances may The ’95s are here. To make room, all 94s are priced to clear out with option package discounts and factory rebates up to $1,300.* DAKOTA SPORT SE YOUR LGA ODE TRUCK EMER wah was the 14th pick and Quebec’s second overall in the 1992 entry draft. He's spent his junior days tions that the Nordiques wouldn't let Deadmarsh slip their “He’s relieved, pleased and looking forward to the season - if there is one,” added Barnett. organize rec activities warrant, in any activity designed and carried on to promote recre- ation in the community. The group is hoping to make more active use of the Pass Creek school and for this coming year they have the following activities : outdoor skating surface; toboggan hill and party; winter carnival; recreation activities in the school; and clean-up and bet- ter use of Lahawea Park (Park in the Meadows). Any residents in the Pass Creek area who are interested in er Ss - Regular or s & *Option package discounts of up to $1000 available on selected models. Factory rebate of $300 ovailable in lieu of other offers from Chrysler Conodo Factory rebate includes GST and excludes freight, license, insurance, registration and toxes. Limited time offer. See deoler for detuils. **Based on stondord half ton pick-ups from Ford and Chevy assisting the board with ideas or help, contact Tom or Kate O’Brien or Bill or Sherry Voykin. Whitewater prepares for another ski season Whitewater ski Resort is gear- Rick Pigeon, Outside Opera- tions Supervisor, has a crew com- pleting the annual maintenance on all lifts, snowcats, and build- ings in preparation for another great ski season. Whitewater is in the process of some extensive trail grooming. There is a crew slashing and stumping the sections of trails that have heavy brush on them. Anexcavator and cat are working on the beginner and intermediate runs on the Silver King side of the mountain. This should help secure an opening day in early December. The new Silver King changed the complexion of the mountain. It gave much better access to the intermediate and advanced ski trails and opened up a beginner Tun right from the top of the new lift. Skiers enjoyed skiing the new Silverking and it relieved the lift lines on the Summit lift as well. Whitewater has also opened a new Nelson office at the Front Street Emporium which will help it service the needs of all skiers. BUILT-IN VACUUM SYSTEMS + NO Bags to buy + NO Fitters to clean + 4.1 peak horse power * 140° water litt + 10-year motor warranty 5995 wre HAND TOOLS (Other models avaitable) 365-5087 PROFILE The Castlegar Sun October 5, 1994 GREAT sax Cay search of the $9 PKIN PI ’s that time of the year when we salivate over the thought of golden brown turkeys cooked to perfection, heaps of mashed potatoes driztled with rich gravy, and a table groaning in protest. When we swear we can't eat another bite, mother brings out the pies. Apple, mincemeat, cherry and, best of all, savory pumpkin pie. Topped with ice cream, whipping Thanksgiving. Somehow, the season doesn't seem complete without it. This year we have gone in search of the perfect pumpkin pie. Eating our way throughout Castlegar and area we came to the conclusion that there is no such thing as a “bad” pumpkin pie. By our books they were all winners. But what goes into making a perfect pumpkin pie? We wanted to know, and so we asked several renowned cooks throughout the area to share their pumpkin pie secrets with us. Below you will find some timely tips on creating a gastronomical event—the elusive perfect pumpkin pie. cream or nothing at all pumpkin pie has become the symbol of Edwarda DaCosta is well- known for her baking expertise. And it’s really no wonder why. After all, she and her husband Manuel did own a bakery in Castlegar for many years. So when asked to reveal her favorite pumpkin pie recipe—she readily obliged, but added that this was no ordinary pumpkin pie recipe. She’s certain readers will agree. Wilma Black of Brilliant is well known for her baking. Resi- dents might remember her deli- cious baking from when she owned and operated Willie's Deli in downtown Castlegar and from the Robson Flea Market where she sold her famous pot pies. Even though her family has left home Wilma is kept busy baking for her four children and nine 3/4 cup firmly packed brown sugar 3/4 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. cloves 1/8 tsp. ginger 1 tbisp. molasses 1/2 tsp. salt 1 1/4 cups canned pumpkin 1/2 cup whipping cream for Heat cream and milk over medium heat until small bubbles appear around edge. Remove from heat. In large bow! combine eggs, brown sugar, spices and molasses, salt and pumpkin. Stir im cream and milk, pour imto shell and bake 10-15 minutes at 450F. Reduce to 350F and con- tinue baking for 25-30 minutes or until knife inserted one inch from centre comes out clean 's ice cream pumpkin pie Crust Butter or margarine 1/4 cup Gingersnap crumbs 1 1/2 cups Filling Vanilla ice cream, softened 2 cups Pumpkin pie filling 1 cup Rum or brandy (optional) Whipping cream | cup (or one envelope) For crust, melt butter in saucepan. Stir in crumbs. Press in 9-inch pie plate and chill for 15 minutes. For filling, spread ice cream on crust. Then freeze while prepar- ing the remainder of the filling. To do this, mix pumpkin with rum. Beat egg white until stiff. Then fold into pumpkin mixture. Beat cream until stiff. Fold into pumpkin mixture Spread over ice cream layer. Freeze. To serve, let stand about 10 minutes, then cut into servings. Makes six pieces. Note: If using canned pump- kin, add 1/2 cup sugar, 1/4 tsp each of cinnamnn, nutmeg and For Robson resident Sharon Rodrigues, baking is a family affair. Eight-year-old Lance Rodrigues has taken up the bak- ing bug and enjoys helping his mother in the kitchen. Sharon said she has always enjoyed bak- ing and can remember baking children's Betty Crocker cake mixes at the age of eight with her mother's help. When baking pumpkin pie Sharon is liberal with her spices and said that she never measures her spices exact- ly. Another secret, said Sharon is to test the pumpkin batter before baking. “I test it all the time.” Sharon’s scrumptious pumpkin pie 1 1/2 cups of cooked pumpkin 3/4 cup sugar 1/2 tsp. salt 1 tsp. ginger 1 1/4tsp. cinnamon 1/2 tsp. of nutmeg and cloves 3 eggs 1 1/4 cup milk 2/3 cup evaporated milk (6 02.) ; Mix pumpkin, sugar, salt and spices. Add eggs and milk. Blend well. Pour into a prepared unbaked pie shell which has been pricked by a fork. Bake at 400F for about 5O minutes We have punopkips-at moming, If it were not for pumpkins, we would soon be undooa. Pioneer rhyme Aad pumpkins at noon, Among her circle of friends and aquaintances at St. Rita's parish, Theresa Hajdasz is con- sidered the expert when it comes to making pie—any kind of pie Although she admitted that pump- kin pie wasn't one of her favorites, she did agree to supply a recipe which has fewer calories than most pies, since it has no crust. She’s used the recipe for more than ten years with success. Enjoy! Crustless Pumpkin Pie 3 eggs 1/3 cup liquid honey 1/2 tsp ginger 1/2 tsp nutmeg 1/2 tsp cinnamon 11/2 tsp salt 1 1/2 cups (14 0z. can) cooked pumpkin (not pumpkin pie filling). 1 cup evaporated milk, undiluted Preheat oven to 325F. Beat eggs slightly. Add honey, spices, salt and pumpkin. Mix well, then Stir in evaporated milk. Pour mix- ture into deep, buttered 9 inch pie plate. Bake for 50-60 minutes, until the centre is set. Chill thor- oughly before cutting. Top with whipped or ice cream, if desired. There was once so many pumpkins in New England that the city of Boston was nick- for pies and breads, dried the seeds to eat,