Stacey. Makortoff ET To KNow Us tacey is a valuable Se of the friendly anagement team at IGA. She has worked at the store since its opening, and is always eager to help answer your questions or fill special orders. Stacey's friendly smile & outgoing personality always makes your shopping experience a pleasant one. Drop in and meet Stacey. Her smile will brighten your day. hioned fs Schneiders Old HAM 100 g. Wednesday, March 2 , 1994 CAMPBELL'S CREAM OF MUSHROOM SOUP 10 oz. 12 roll $368 SUNNY MORN ORANGE JUICE 355 ml. 6 8* Cincy 9] 68 WELCH'S GRAPE JUICE 1 Litre $768 Catholic’ Women’s League holds meeting Submitted the World Day of Prayer at the United Church on Friday, March 4 at 7:30 p.m.. Catholic Women's : League President, Elaine Audet led 14 members of the Catholic Women's ae Rosa Loewen reported on the coming Rota Villa bingo scheduled for, Saturday, March 12 from 2-4 p.m.. ‘There was some @ Fear ‘The Right to Life welcomed our help in their dinner for single moms which took place on Continued from 68 + Make a chart of all cy numbers and post it at a child's eye level. « Spend some time role-play- ing “what to do if you were lost”. . Find out if your children ster Under my Bed by James Howe; and Will It Be O.K.? by Crescent Dragonwagon. It is worth repeating to your family that home is the place where they can express their all day long, When things go right, When things go wrong. Author unknown. Kids count on parents to be there when the world frightens them. The way in which a parent ds to a fearful child is very important. A ‘ing their fears as real know their full name, and telephone number. + Can they show you what to do if a stranger offers them a tide? Some excellent children’s books are available on the sub- ject of alleviating children's these books: The Berenstain @ AGM hug me tight, When I'm frightened from the night. Hug me, hug me, keep me near, When my heart is full of fear. Hug me, hug me, so I'll see, Howpuch you really do love me. Hug me, Hug me, and talking about them rather than laughing about or them is the most helpful. Remember, it is especially tough for young children to tell the dif- Seence between what is real and what is make-believe. This column is part of the Take A Break With Your Kids series created by the Ohio State University . The B.C. Council for the Family distributes this column to The Castlegar Sun to help parents of preschoolers build strong families. Continued from 9B ‘Untied Wag Se ng eccenion, be 5 oy ey on the part of most people to want to get involved in one more thing, if for no other reason that initial involvement so often lead to greater involvement and the next thing you know, your volunteer activities are running your life. Those who feel that way have our sympathy; most of us feel much the same, at least at times. There is a natural reluctance Those who feel rill ti is methii ee re a eee have a compromise—donate what you can of-your time, just as so many of you do with your money. e Volunteering does not have to mean giving up every evening until the end of time; if you can On a p ‘Tuesday afford to give a couple of hours of one day of the year you can help the United Way. If that sound workable call Nona Paulson at 365-7331 and she will be pleased to put you on the list. The final area to receive our attention will be the expansion of our marketing efforts. On April 28, United Way members and agency rep- resentative will get together for a Needs Assessment ‘Workibeg te say ways. nidass ewe Snore go on forever? di d just after 9 p.m. iichgitpodlowntig dns soapy The Castle DAY, March 2, 1994 The Hen 1 1/2 cups water or cooked tomatoes Optional: 1 lemon thinly sliced 1. Salt ribs. Place in shallow roasting pan, meaty side up. 2. Roast at 450 degrees for 30 minutes. 3. Drain excess fat from pan. 4. ‘Top ribs with sliced, unpeeled lemon and sliced onion, 5. Combine ingredients in medium pot and bring to a boil. 6. Pour over ribs, lower temperature to 350 degrees and bake for another 1 1/2 hours. Baste ribs with sauce every 15-20 minutes. 7. This may be done in your oven or on your barbecue. Pour sauce over baked potatoes or cooked rice, add a salad and you're set for a great feed! Guests with members welcome! Crunchy mroarea RED SEEDLESS GRAPES 500 g. 1.94 a = 8 8° Ib. ] EE eo ee mponteD RUSSET POTATOES Pak eset 10 Ib. $198 OMFOW PR@UD 100% B.C. OWNED AND OPERATED 2717 COLUMBIA AVE., CASTLEGAR 365-5336 — While Quantities Last — Sale dates: March 2 thru Sat., March 5 248 Columbia Ave., Ca: gor 365-7017 Korean Style Beef cubes Few can resist these spicy beef cubes, sprinkled with soy sauce and special black sesame seed. Cooked quickly, they are brown on the outside and rare inside. 4 cloves garlic, sliced (ab (about 3 tsp) I 1/2 tsp sugar Tops of 3 green onions, sliced 1 Tbsp chopped black sesame seed, toasted or standard sesame seed, toasted To make the marinade for beef, combine the 1/4 cup soy sauce, ginger, garlic, onions, sugar and chilies. About 30 minutes before you plan to serve, stir beef cubes into mari- nade; let stand for 1/2 hour, stirring once or twice. To serve, heat salad oil in an electric frying pan. Add the drained meat cubes and cook, stirring, to brown all sides, for about 2 minutes, or until done the way you like it. Turn out on a warm plate; sprinkle with soy sauce, then with sesame seed. Makes about 4 dozen appetizers. Ice Cream Sweetheart Cake Temperature: " 6. Cool cake in pans 5 minntes. Remove onto wire racks Ti wi mas oe line: Line bottom and side of pan with waxed paper. 8. Press ice cream into pan and freeze 4 hours. 9. Place one cake on platter. Invert ice cream onto cake. Top with other cake. Freeze 2 hours. 10.Whip cream, vanilla, icing sugar. Beat in food colour. Use this to decorate cake. 11. Cake can now be frozen up to 24 hours. 12. Serve cake barely thawed, with berries on top and around base. Trim with rosebuds and baby’s breath and expect oohs and aahs from everyone. Editor's Note For almost two years, The Hen Party's recipe column has been enjoyed by readers of The Castlegar Sun. Due to other committments however, the group of friends who make up The Hen Party are to 1g these fe i recipes. As a farewell to you, the readers, The Hens have collected what they believe are the best in their recipe collection. Thanks to The Hens, Castlegar has never had so much fun in the kitchen! Thanks again! Spread almonds, sunflower and sesame seed on baking sheet. Bake in 350 oven 5-8 minutes (until golden brown). Let cool. In bowl, combine red and green cabbage, bean Dressing: In small bowl, whisk together vinegar, sugar, soy sauce, sesame oil, garlic, salt and pepper, whisk in oil. Just before serving, toss almond mixture with cabbage until Good Luck Bean Soup Take a two cup mixture of yellow split peas, green split peas, lima beans, Kidney beans, Pinte beans, black eyed beans, Navy beans, lentils and a bay leaf. Note: the above mixture should equal two cups. “* 1. Empty beans into a bowl, mix well, wash with cold water, then drain. 2. Cover with water. Add 1 Tbsp salt 3. Soak overnight 4. Drain 5. Place beans in large pot 6. Add 2 quarts water; 1 or 2 cups diced ham; 1 large onion, chopped. 7. Cook slowly for 2 1/2 to 3 hours or until beans are tender. Add hot water if 8. Add one 18 oz can tomatoes, 1 red or green pepper (diced), 1/2 cup chopped celery, 1 clove garlic (minced), juice of 1 lemon (approx 2 tbsp), pinch of ginger, bay keaf, salt and pepper to taste. Simmer until ready to serve. OPENING Saturday, March 5 Corn 1 cup (237 ml) sifted flour 1 tsp (5 mil) baking powder 3/4 tsp (3.7 ml) salt 1/8 tsp (.6 ml) paprika 2 eggs, 12 oz (341) tin whole kernel com 1/4 cup (1.2 ml) liquid from corm il for frying 1. Heat oil to 375 F in deep fryer 2. Sift dry ingredients together 3. Put the egg yolks, one-half of the com and the corn liquid into a blender, cover and process until well-blended 4.G add dry i di ding well. 5. Add the remaining corn and blend in with a spatula. 6. Beat egg whites until stiff and gradually fold into the mixture 7. Drop from tablespoon into hot oil and fry on both sides until golden brown 8. Drain on paper towels before serving. Yield: 12 to 16 fritters Oriental Spinach Salad 10 oz (283 grams) spinach 402 (115 grams) bean sprouts 1/2 cop (125 ml) water chestnuts or radishes, sliced thin 1 of 2 hard boiled e; 1 Tbsp (15 ml) bacon bits Toss all ingredients together and add Sesame Seed Dressing just before serving. Sesame Seed i 2 Tbsp (30 ml) lightly toasted sesame seeds 1/2 cup (125 ml) salad oil 1/4 cup (60 ml) soy sauce 2 Tbsp (30 mi) grated onion 1/2 tsp (2.5 ml) pepper . Mix dressing and let stand at least one hour before using. Add dressing to salad at serving time. Salad will go soggy if dressing is added too soon. Pineapple Fluff Cake Oven: 325 1. Combine all ingredients in large bowl. Blend at low speed until moistened. 2. Beat 3 minutes at medium speed. Pour into a greased 9x13 or 11x15 pan. 3. Bake 25-30 min- remaining Spread over warm cake. Broil, until bubbly or golden brown (about 2 or 3 min- 1 tsp cream of tartar 1. Mix all ingredients together. A little more flour can be added if desired. 2. Drop by heaping teaspoon on ungreased cookie sheet. Bake for 12 minutes at 350 degrees. 1. In large mixer bowl, cream butter and sugar at medium speed. 2. Beat in eggs until light and fluffy. 3. Oe oe ens power. lemon peel and 4. Wrap and chill dough for atleast 2 hours 1. Preheat oven to 350 degrees 2. Grease 2 large cookie sheets, set aside. 3. Divide dough in half. (Work with one half at a time) keep Po 4. Form dough into 3/4 inch balls. 5. Place 3 balls in a triangle on a cookie sheet; press together , comtinue until cookie sheet is filled. 6. Bake for 8-10 minutes or until cookies are set but not browned. 7. Cool for 2 minutes before removing from cookie sheets. 1. Cut pork into 1 imch pieces 2. Beat together eggs, flour, salt and pepper to make a batter 3. Heat oil in heavy skillet 4. Dip pork pieces into batter and drop into hot oil. Fry slowly to brown. Drain off excess oil. 5: Cut pepper into 1 inch squares. Cut celery stalks into | inch pieces. Add vegetables to meat. 6. Add 1/4 cup chicken-bouillon water mixture, pineapple and pineapple juice. Cover and simmer 10-15 minutes, until vegetables are tender crisp. 7. Combine and sugar in Blend in Soy sauce, vinegar and remaining 3/4 chicken bouillon. Cook over medium heat, stirring constantly until thick and clear. 8. Pour over meat mixture, cover and simmer 5 minutes more. Serve over hot cooked rice. (Serves 4 to 6).