F | e A different kind of education was conducted at Rhonda’s Hair Designs last week when Janet Easton brought her special needs class from Parkside School in for haircuts. Jen got her hair cut while Daniel and Sam looked on and explored the shop. Al ie Toop === Coritinued from page B10 balls and bake on cookie sheet for 10 to 12 minutes in preheated 375° oven. Cool. Prepare pastel-coloured icing. Join cookies together, with ic- ing in between. Chocolate-covered Orange Peel . The Dutch love to eat fresh oranges, as well as chocolate. A world famous producer of Dutch chocolate has combined the-two with very successful results. Here is a method of creating your own, It makes a beautiful Christmas gift and canbe made ahead and frozen. - 3 large oranges ice water 2/3 cup water 1% cups white sugar 1 tbsp. Grand Marnier 1% cups coarsely grated chocolate, semi-sweet Wash oranges thoroughly. Gently buff the outside of the orange with a vegetable brush to open some of the pores. Remove the peel in strips of 2’’x44’?. Cover the peel with ice water and allow to soak for 1% hours. Drain the melted ice water from the peel and place peel into large saucepan. Cover with cold water and bring to boil. Quickly remove peel from the heat and drain. Cover again with cold water and bring to a boil again. Simmer the peel for about 25 minutes on very low heat. Combine the 2/3 cup of water, sugar and Grand Mar- nier. Bring this mixture to a boil and plunge the peel in at - boiling point. Turn the heat to low and simmer the peel for about 25 minutes: Set the peel and the syrup in the | refrigerator. Meanwhile, melt chocolate in double boiler over low heat. Let cool. After peel has cooled, remove from syrup, shake off excess syrup. Allow peel to sit on waxed paper on the counter for about two hours. Reheat chocolate in double boiler. Dip peel in chocolate. Remove, alow dipped peel to harden on - clean paper, Cool in refrigerator. Jan Hagel Cookies 2 cups all purpose flour 1 cup white sugar pinch of salt 1'4-tsp..cinmamonm:. i ou. 1 cup unsalted butter or unsalted margarine 1 egg slightly beaten with 1 tsp. of water 1 cup slivered, blanched - - almonds Combine the flour, sugar, - salt and cinnamon. Cut in. the butter to make a stiff dough. Pat the dough into a greased | cookie sheet. Brush the surface of the dough with the beaten egg. Cover top completely with slivered almonds. Bake in pre- heated 300° oven for 35 minutes. Cut warm dough into diamond shapes or squares. Rumballs 250 gr. unsalted butter 250 er. icing sugar 1 pkg. Vanille sugar 4 tbsp. rum 200 gr. cocoa Mix together first four in- gredients until creamy. Add the cocoa and just a bit of water. Let cool for one hour. Form round balls and roll in chocolate. hail. Store in re- frigerator. Cheese Snappies 2 cups grated cheddar cheese '4 cup soft butter A cup flour 4 tsp. salt Cream cheese and butter to- gether. Blend in flour and salt. - Roll into small balls and place on. ungreased cookie sheet, one inch apart. Bake at 425° for 12 to 15 minutes. Makes approx. three dozen. Mushroom Appetizer © - Turmovers. 250 gr. pkg. cream cheese, softened 1/3 cup margarine | 1 cup all purpose flour - 2 tbsp. margarine 1 medium onion, minced ¥% lb. fresh mushrooms, chopped coarsely % tsp. salt pinch of thyme 2 tbsp. all purpose flour 4 cup sour cream 1 egg, beaten Cream cheese and 1/3 cup margarine together. Add flour and mix until smooth. Wrap dough in waxed paper and chill for one hour. Saute onions un- til tender in 2 tbsp. margarine. Add mushrooms and cook until tender. Stir in salt, thyme, 2 . tbsp. flour and sour cream. Cook ‘until thickened. Cool completely before using. . .Divide dough in half and roll each half on a floured board to 1/8”? thickness. Cut with round 4”? cookie cutter. Drop a small spoonful of filling in the mid- dle of each circle. Brush edges with beaten egg. Fold dough over filling and press edges to- gether with fork. Brush tops with beaten egg. Cut slits into tops to allow steam to escape during baking. Place turnovers on ungreased baking sheets. Bake at 375° for 10 to 12 minutes. These turn- overs freeze well. _... And last but not least. If you are not in to heavy fruit- cakes and the like, but enjoy chocolate cakes, this is a recipe for a wonderfully good, moist _ chocolate cake. ¥, cup cocoa 2 cups flour 2 cups white sugar . 2 tsp. baking soda Y2 tsp. salt 1 cup sour cream 2 eggs 2 tsp. vanilla Y% cup oil 1 cup hot water In large bowl mix together all dry ingredients, then add | ’ cup sour cream. Mix in 2 beaten eggs, the vanilla, the oil and the water. Mix until just blended. Put into 9x13 cakepan and bake at 325° for 45 minutes. Terrace Review — Wednesday, December 5, 1990 ywyped Bil When an outing is an education On a recent afternoon - Mrs. Easton’s year 1 special needs class from Parkside Primary -School (four primary youngsters) made their second outing to Rhonda’s Hair Designs. Jen, seven years old, had her: hair cut by Rhonda Norbirg. Last week, Sam had his hair cut. Mrs. Easton explained that this particular outing also included a trip to the post office to mail some letters The purpose of these outings is at least three-fold. Mrs. Easton initiated the visits to familiarize the children with the community, to allay their fears of unfamiliar situations, and to introduce them to PROVINCE OF . | BRITISH COLUMBIA AND CONSUMER SERVICES | the appropriate behaviour. Two of the four children carried pocket photo albums indicating — their itinerary and shopping list for the day. Jen - carried one highlighting their shopping list in photos and Sam carried one with photos as well as printed words of the items and locations. This is all part of the leaming process, explained Mrs. Easton. She dubbed Sam, "the navigator" and Jen, "the shopper". These outings have proven so successful that Mrs. Easton hopes to plan more throughout the school year, to give practical application to the lessons taught in school. MINISTRY OF LABOUR | Ministry of Labour & Consumer Services The Workers’ ‘Advisers’ Office is Independent of the § WCB and provides free and confidential assistance in | Workers’ Compensation claims matters. A Workers’ Adviser will be in Terrace at the Govern- ment Regional Access Center, 101 - 3220 Eby Street, Terrace, B.C., V8G 5K8, on December 18, 1990. Injured workers or dependents experiencing claims problems can call 638-3200 to arrange for a personal a 6interview. 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