Page 6 The Castlegar Sun Wednesday, December 30, 1992 Wednesday, December 30, 1992 The Castlegar Sun Page 7 Celebrate The New Year Celebrate The New Year 3 (750 ml) cups miniature marshmallows AKE milk 1/2 tsp (2 ml) cloves 1/4 cup (50 ml) pitted dates, Pe 2/3 (150 ml) 1/2 cup (125 ml) frozen orange juice concentrate, thawed 4 cups (1000 ml) graham wafer crumbs 1 tsp (5S ml) cinnamon 1 tsp (5 ml) nutmeg Yield: 9” x 5"/2 L loaf pan No time to bake? This rich and flavorful cake will mellow in the refrigerator in two days and no one will guess it hasn't been baked. Your Computer ales & Service lists Many Happy Horizons in 1993 We look forward to providing all your fax and computer needs. HORIZON COMPUTERS 1120 - 4th St. Castlegar Phone: 365-3760 Fax 365-3760 or 365-2451 It's Time For Resolutions Ours is very simple: To offer you even better service in 1993. Have a very Happy New Year From Paul, Fotini & Staff ANTHONY'S STEAK & PIZZA HOUSE 3/4 cup (175 ml) raisins 1/4 cup (50 ml) candied red cherries, halved 1 cup (250 ml) candied mixed fruit 1 cup (250 ml) pecans, coarsely chopped Conventional Method 1. Combine marshmallows, evaporated milk and orange juice concentrate in a saucepan over low heat, stirring until marshmallows melt. Set aside. 2. Combine graham wafer crumbs, cinnamon, nutmeg and cloves in a large bowl. Add & CI BBIRGY dates, raisins, cherries, mixed fruit and pecans until crumbs evenly coat ingredients. Stir in marshmallow mixture. Mix well. 3. Press firmly into a 9” x 5” (2L) loaf pan lined with wax paper. Cover tightly and refrig- erate 2 days. 4. Frost with Easy Cream Cheese Icing (below). Garnish with extra candied cherries (optional) Microwave Method 1, Combine marshmallows, evaporated milk and orange juice concentrate in a 2 qt. (2L) casserole. Microwave, uncov- ered, on high for 3.5 minutes to 4.5 minutes, or until marshmal- lows are melted, stirring once. 2. Combine graham wafer crumbs, cinnamon, nutmeg and Here's to a fantastic ‘93 from all of us to each of you! 1106 - 3rd St., Castlegar * 365-0029 1101 - 2nd St., Castlegar year. HAPPY NEW YEAR ‘93 We look forward to being of service to you in the coming Sincerely Back Upholstery ioe My. 601A Columbia Ave. Front of Oglow bidg. & down the stairs 365-7787 t's Time To Wrap Up '92 ‘Thanks for all your support. cloves in a large bowl. Add dates, raisins, cherries, mixed fruits and pecans until crumbs evenly coat ingredients. Stir in marshmallow mixture. Mix well. 3. Press firmly into a 9” x 5” (2L) loaf pan lined with wax paper. Cover tightly and refrig- erate 2 days. 4. Frost with Easy Cream Cheese Icing (below). Garnish with extra candied cherries (optional) Easy Cream Cheese Icing Yield: 2 cups/500 ml 1 (125 g) pkg. cream cheese, softened 1/2 tsp (2 ml) milk 1.5 cups (375 ml) icing sugar 1/4 tsp (1 ml) vanilla NEW YEAR'S GREETINGS 1992 really "mushroomed" into a great year and we have great expectations that '93 will be even better...filled with good friends, happy times and lots of joy and laughter. Doing business with you has been a joy for us. Thanks BLUE TOP 1521 COLUMBIA 65-8388 Celebrate RKespons Method Combine cream cheese and milk blending until smooth. Gradually add icing sugar and vanilla. Mix well. Note: This quantity frosts and 8 inch square (2L) pan. Use half the recipe for a 9x5” (2L) loaf pan. Icing will keep up to 2 weeks in the refrigerator. CREAMY CHRISTMAS TRUFFLES Yield: 36 pieces These smooth and creamy truf- fles just melt in your mouth. Subtly change the flavor by sub- stituting a liqueur of your choice for the vanilla. 2/3 cups (150 ml) whipping cream 1/4 cup (50 ml) butter 1/4 cup (SO ml) granulated sugar 1 tsp (5 ml) vanilla 8 squares semi-sweet choco- late Coatings 1.25 cups (300 ml) chocolate or vanilla wafer crumbs 1.25 cups (300 ml) nuts, finely ground Conventional Method 1. Ina saucepan combine whip- ping cream, butter and sugar. Stir over medium heat until sugar is dissolved and mixture boils. Remove from heat. 2. Add vanilla and chocolate, stirring until chocolate is melt- ed. Refrigerate mixture 4 to 5 hours, or until it is firm enough to to roll into balls. 3. Drop chocolate mixture by tablespoon (15 ml measure) into either crumb or nut coating and ibly HOT SPICY PUNCH 2 L cold water 50 mL peeled, chopped fresh ginger 8 tea bags 4 sticks cinnamon, broken up 6 whole cloves 2 L boiling water 125 mL sugar 250 mL lemon juice 250 mL orange juice 1 L pineapple juice 1 L cranberry juice cocktail 2 L apple juice Thick slices orange, whole cloves Heat 2 L cold water in large ket- tle. Add ginger, bring to a boil, turn down heat, cover and sim- mer 15 min. Let stand until cool. Strain, returning liquid to pan and i ing ginger. Put tea bags, cinnamon and 6 cloves in a bowl. Adi 2 L boiling water. Stir cover bowl and let tea steep 10 min. Strain into ginger water. Add all remaining ingredi- ents except orange slices and cloves. Heat well and pour into punch bowl Stick a clove in the rind of each orange slice and float It wouldn't be New Year’s without hats, horns, and happy times. Enjoy! WEST KOOTENAY KABS 365-0666 (Makes about 60 servings.) TOMATO PICK-ME-UP Combine 250 mL tomato juice, 30 mL lemon juice, 3 mL Worcestershire sauce, 2 mL sugar, dash Tabasco, dash celery salt, dash salt and a grating of fresh pepper and stir to blend. Pour over ice cubes in a large glass. Add a celery stick as a muddler. HOT BUTTERED APPLE JUICE 2 cinnamon sticks 8 whole cloves sugar 4 thin 1-inch strips lemon rind Butter 1 L boiling apple juice Ground nutmeg Put 1/2 stick cinnamon, 2 cloves, 3 mL sugar, a strip of lemon rind and 3 mL butter in each of 4 large mugs. Add a little of the hot apple juice to each mug, stirring to blend well. Let steep 1 min Fill mugs with remaining apple Juice. Sprinkle with nutmeg and serve immediately. (Serves 4.) CRANBERRY NOG * 3 egg yolks 125 mL cold milk SHAPPY NEW YEAR here's 10 You tn May the coming year bring peace Prosperity and joy to It's been a pleasure to know you and we eagerly look forward to your continued support our good friends everywhere Ed Conroy, MLA Rossland - Trail 364-1999 © #2 - 900 Spokane St, Trail, B.C. HAPPY NEW YEAR 19 HAPPY NEW YEAR & 5 = rs = 92 500 mL cold cranberry juice cocktail 3 mL vanilla 6 ice cubes 3 egg whites 50 mL sugar ground nutmeg Combine egg yolks, milk, cran- berry juice cocktail, vanilla and ice cubes in the glass of the blender. Buzz until well blended. Beat egg whites until foamy. Add sugar gradually, beating constant- ly, until egg whites are stiff and glossy. Pour cranberry mixture into an attractive bowl. Fold in egg whites. Sprinkle with nut- meg. Serve immediately in punch cups. (Serves 6.) PINK FLIP 3h legg 50 mL unsweetened pineapple juice 5 mL lemon juice 5 mL sugar Twist of lemon Put some crushed ice in a shaker. Add egg, pineapple juice, lemon juice and sugar. Shake well. Strain into cocktail glass. add lemon twist. (Serves 1) A ch chp KICK UP YOUR HEELS AND CELEBRATE! Happy Holidays and sincere best wishes. HAPPY '93! FROM CANPAR Please Don't Drink & Drive We Wish You A Safe And Happy New Year 1993! PINK CHRISTMAS * FRUIT PUNCH 2 bottles (about 750 mL each) white grape juice 1.5 L cranberry juice cocktail 2 cans (170 mL each) frozen pink lemonade, thawed 750 mL bottle soda water ice Combine grape juice, cranberry Juice cocktail and lemonade (not reconstituted). Refrigerate until needed. Put ice in punch bow! at serving time. Add juices and soda water. Ladle into punch cups. (Serves about 35.) Note: White grape juice is avail- able at many imported food stores and European delicatessens. STRAWBERRY- ot YOGURT WHIP 255 g carton frozen strawberries, thawed 4 cartons natural yogurt (175 g each) 500 mL ice water Combine ingredients in glass of blender and buzz until smooth. Put ice cubes in 6 tall glasses and Pour yogurt mixture over. (Serves 6.) -..10 A Safe '93 BASRAN HOLDINGS 365-6092 CONSTRUCT ~ A SENSATIONAL \ NEW YEAR \ TOGETHER. \ PLEASE THINK, Before You Drink eet cet ate roll into-balls; Place~incan air- tight container and store in refrigerator. Microwave Method 1. Ina 1 qt. (1 L) glass bow! combine whipping cream, but- ter and sugar. Microwave, uncovered, on High for 2 to 3 minutes, stirring after 1 min- utes. When mixture begins to boil, stir until sugar is dissolve. 2. Add vanilla and chocolate, stirring until chocolate is melt- ed. Refrigerate mixture 4 to 5 hours, or until it is firm enough to to roll into balls. 3. Drop chocolate mixture by tablespoon (15 ml measure) into either crumb or nut coating and roll into balls. Place in an air- tight container and store in refrigerator. Yield: 48 pieces A quick and easy creamy candy to add to your tray of sweets 1 (250 g) pkg cream cheese, softened 1/4 cup (50 ml) icing sugar 1/2 cup (125 ml) candied mixed fruit, cut up 1 cup (250 ml) semi-sweet chocolate chips 1 cup (250 ml) pecans, finely chopped 1 tbsp (15 ml) butter or mar- garine 1 tbsp (15 ml) light (10%) cream Conventional Method Double boiler or heavy saucepan. Cook over medium heat, stirring constantly until smooth. 1. Beat cream cheese until smooth. Blend in icing sugar. Stir in candied fruit and 1/2 cup” (125 ml) chocolate chips. Mix well. Drop by tablespoon (15 ml measure) into chopped nuts and shape into 1 inch (3 cm) balls. 2. Combine remaining 1/2 cup (125 ml) chocolate chips or margarine and light cream in a double boiler or heavy saucepan. Cook over medium heat, stirring constantly until smooth. 3. Dip bottom of each ball into chocolate. Place on wax paper- lined tray and chill until choco- late is firm. Place in an airtight container and store in refrigera- tor up to two days. Microwave Method 1. Beat cream cheese until smooth. Blend in icing sugar. Stir in candied fruit and 1/2 cup (125 ml) chocolate chips. Mix well. Drop by tablespoon (15 ml measure) into chopped nuts and shape into | inch (3 cm) balls. 2. Combine remaining 1/2 cup (125 ml) chocolate chips or margarine and light cream in a small glass dish. Microwave on medium for 2.5 to 3.5 minutes. (Chocolate chips will retain their shape.) Stir at minimum time to determine if chocolate chips are melted. 3. Dip bottom of each ball into chocolate. Place on wax paper- lined tray and chill until choco- late is firm. Place in an airtight container and store in refrigera- tor up to two days. CHET CHERRY BAR A colorful addition to your Christmas cookie tray. You’ll never go wrong with extras in the freezer. Crust: 1 cup (250 ml) All-purpose flour 1 cup (250 ml) rolled oats 1 cup (250 ml) lightly packed brown sugar 1 tsp (5 ml) baking soda 1/2 cup (125 ml) shortening Filling: 2 eggs 1 cup (250 ml) lightly packed brown sugar 1/2 tsp (2 ml) almond extract 2 tbsp (30 ml) flour 1 tsp (5 ml) baking powder 1/4 tsp (1 mil) salt 1 cup (250 ml) Coconut 1 cup (250 ml) Maraschino Cherries, drained and coarsely chopped 1/2 cup (125 ml) chopped pecans or walnuts Icing: 1/4 cup (50 ml) shortening 1/2 tsp (2 ml) almond extract 2 cups (500 ml) sifted icing sugar 3-4 tbsp (45-60 ml) milk or cream Crust: Combine flour, oats, brown sugar and baking soda in mixing bowl. Cut in shortening until crumbly. Press into 13” x 9” (3.5L) cake pan. Bake at 350F (180C) for 10 minutes. Filling: Beat eggs, brown sugar and extract together thoroughly. Combine flour, baking powder and slat. Stir into egg mixture; mix well. Stir in coconut, cher- ries and nuts. Spread evenly over crust. Bake at 350F (180C) for 25 minutes, or until lightly browned. Cool completely. Icing: Beat all ingredients together until smooth and creamy. Spread over bars. CHOCOLATE | PECAN BARS This is an ideal recipe for gift giving as one pan will make 50 bars. Crust: 2 cups (500 ml) All-purpose flour 1/3 cup (75 ml) granulated sugar 2/3 cup (150 ml) butter, soft- ened Filling: Co Management & Staff Mitchell's Bldg. = | 6 squares semi-sweet choco- late. 1/5 cups (375 ml) corn syrup 1.5 (375 ml) granulated sugar 4 eggs, slightly beaten 1.5 tsp (7 ml) vanilla 2.25 cups (5550 ml) chopped pecans Drizzle: 2 squares semi-sweet chocolate Crust: Combine flour, sugar and butter in large bowl. Beat on medium speed with electric mixer or blend with a pastry blender until mixture resembles course crumbs. Press firmly and evenly into greased 15” x 10” (39 cm x 27 cm) jelly roll pan. Bake at 350 F (180C) for 15 minutes. Filling: Heat chocolate and corn syrup in saucepan over low heat, stir- ring until smoothly melted. Remove from heat. Stir in sugar, eggs and vanilla until blended. Stir in pecans. Pour filling over hot crust; spread evenly. Bake at 350F (180C) for 25-30 minutes, or until filling is firm around edges and slightly soft in centre. Cool in pan on rack. Drizzle: Melt chocolate over hot water or in microwave on medium for 203. Drizzle on top. Cool. CRACKED GLASS CAKE Nice for Christmas Make three colours of Jello (one each of small boxes, lemon, lime and raspberry). Let set and cut in 1-inch cubes. Take 2 1/2 cups graham wafer crumbs, 1/2 cup brown sugar and 1/2 cup melted butter. Mix and press well in 9x13 inch pan. Mix Knox gelatin (1 envelope) Thanks to all the many good folk who have made this past year a joy for us. We look forward to serving you next year RUSSELL AUCTION HOUSE 2067 Hwy. 3A Thrums © SOMETHING WORTH SQUAWKING ABOUT! A NEW YEAR AND A NEW BEGINNING. HOPE IT’S GREAT FOR YOU. WESTERN AUTO WRECKERS 29+ 354-4802 with 1/2 cup cold water and add 1 cup heated pineapple juice, mix and cool. Whip 1/2 pint whipping cream stiff and then add 1/2 cup white sugar and 1 teaspoon vanilla. Add gelatin mix to whip cream mix. Add cubed Jello (if the Jello is made in bread pans, they can be dipped in and out of hot water quickly and the cubes drop out easily.) Pour over graham wafer base and refrigerate for 24 hours. [CHOCOLATE ETTO AMAR MOUSE 1 - 6 oz pkg. semi-sweet chocolate chips 1/4 cup boiling water 3 egg yolks 1/4 cup Amaretto 3 egg whites 2 tbsp. granulated sugar 1/2 cup whipping cream, whipped In a blender or food processor combine chocolate chips and boiling water; blend until melted and smooth. Add egg yolks and Amaretto and blend 30 seconds. Beat egg whites to soft peaks; gradually add sugar, beating to stiff peaks. Fold egg whites into choco- late mixture then fold in whipped cream. Pour into par- fait glasses or dessert cups. Chill thoroughly, at least 4 hours. Garnish with Amaret- to-flovored whipped cream or chocolate curls if desired. Makes 6-8 servings Raspberry Squares Base: 1.25 cups graham crumbs melted butter. Put into 8x8 inch pan and pat down firmly -Pour raspberry mixture over. Whip cream and sugar until peaks form. Add marshmal- low mixture and whip. Spread over raspberry filling. Refrig- erate for 2 to 3 hours. Cut and 1/4 cup brown sugar 1/4 cup melted butter Filling: 1 pkg. frozen raspberries 1 small pkg. raspberry Jello 1 cup boiling water Topping: 24 regular marshmallows 1/2 cup milk 1.5 tsp. sugar 1/2 pt. whipping cream Heat milk to boiling; add marshmallows. Stir until melt- ed. Put in fridge to cool. In separate bowl, put Jello and hot water. Stir until dissolved; add raspberries. Refrigerate until nearly set. Mix graham crumbs, brown sugar and ware, Lastgate Gardens WE ARE PLEASED TO OFFER OUR CATERING SERVICE FOR PARTIES OF ANY SIZE. YOU MAY SELECT FROM OUR MENU OR CHOOSE TO ORDER ANY ‘SPECIALTY DISHES PREPARED BY OUR CHEF. SMORGASBOARD: FRIDAY, SATURDAY, SUNDAY 5 pm Now Open Mondays 4-8 pm, Open Tuesday - Friday 11 am - 9 pm Saturday & Sunday 4 pm - 9 pm Cominco and Celgar vouchers welcome @B 932 COLUMBIA 365-7414 casTLeGaR © POLLY LICENSED a ts Time To Wrap Up °91 Thanks for all your support. Machado's 1108 4th St. Castlegar 365-6673 cy “2: OutWith The Ol, ) 2 And In With The New ZS 9 It’s time once again to send our greetings to you! With heartfelt thanks, we wish you all ‘a very happy and healthy New Year. (oe) 0) “FLOORS LTD. Happy New Year 1993! We Wish You Joy, Comfort & Prosperity CHRISTMAS HOURS moverannewereeeennel 300 ~ 4:00 ¢ 7:00 - 20:00 <+~1:00 ~ 4:00 + 7:00 - 10:00 THERE'S MORE TO THE NEW YEAR THAN JUST PARTYING %; SS The thought of New Year's Eve usually evokes images of parties, family get- togethers or a night on the town. However, it's a time not just for getting all dressed up Se for the fun and festivity, but also for some sentimental reflection, climaxed at the y stroke of midnight when the calendar turns. It's a time for looking back over the year just concluded, to review its events and our accomplishments. It's also a time for looking ahead, to the 12 months that stretch out before us, and the things we hope to accomplish as they parade by. The new year signifies a new beginning. Best Wishes For 1993 } POPE & TALBOT LTD. (A wubsidvory of Pope & Talbot inc., Portiond Oregon) as Phone: 604-365-4400 Fax: 604-365-4401 ” BOX 2000, CASTLEGAR, 8.C.. VIN 4G4