a t 5 ‘ i ! DUSTIN QUEZADA Around Town Coat check ‘CHECK YOUR closets, Terrace. = If you have jackets that haven't left their hang- ers in longer than you-can remember, it may be time to donate them. This year marks the 18th annual Coats for Kids campaign made possible by the family-run busi- , Ness of Spotless Cleaning Centres. _ Between Oct. 16-and 21, community members are asked to donate jackets that ‘may need minor . _ repair or a wash or dryclean to any of the busi- _ hesses three Terrace locations. “We sift through the jackets and fix them as best - we can,” said John Heighington, a part owner, add- ‘ing jackets beyond repair are best thrown away. A . .. Heighington says the community has supported. the cause through the years and on average 200 to” 300 coats are given away. _ Once the jackets are cleaned and/or repaired, | they are given to the Salvation Army to sell at a discounted price. Heighington ‘says: the community service pro- - - gram is not only a logical one for his family’s busi-’ 7 ness but it helps, out the needy. “It’s saving money they can n put Somewhere. . else, ”-he said. Katimavik calls “JONATHAN HILL joins along list of Terrace youth who have forged their first prolonged absence from home with the Katimavik experience. |. -» Hill, who left last week for nine months, will acquire valuable skills through volunteering and group life, all the while discovering three commu- nities: Weyburn, Sask., Sorel-Tracy, Que. and New | Westminster, B.C. Hill has chosen to step ¢ out of. the ordinary and ° take a year to broaden his horizons. With Katima- vik, he:will volunteer about 30 hours a week for — non-profit organizations in each of the communi- ties. Re-building hiking trails, assisting daycare teachers, helping create a new website are a few _ examples of the work projects available. As a result, he will gain experience, discover | ‘different work environments, improve his knowl- edge o of the official languages and. directly. contrib-.. “ute to improving the many. services offered tothe” communities. : Everyday life will consist of living with 10 oth- er youths and a project leader in a house rented by Katimavik. The project leader will supervise the activities and will ensure the program’s implemen- tation. Since 1977, more than 27,000 young Canadi- ans have participated in the Katimavik program, developing their sense of civic responsibility and gaining self-confidence. Katimavik’s goal is to form responsible citizens who will contribute sig- nificantly to Canadian society. ‘ Text and Texture call A UNIQUE ART exhibit featuring pieces of art ‘ combined with poems and short prose is seeking more artists and writers to complete the show. Text and Texture is slated. for the spring of 2007 and will feature pieces of art inspired by lo-_ cal writing and writing inspired by local art.-An initial pool of submissions has been gathered and _ is featured in a binder at the Terrace Art Gallery “and are meant to. inspire a second round of submis- ‘sions. The deadline for submissions is October 31 ‘and organizers are secking existing and new artists and writers to contribute. For details call Noreen at-635- 6938 or Sarah at ° 638-8899. @ Shored up SYDNEY Mantel of Centennial Chris- tian School does her part as students in grades 5-7 cleaned up around Ferry Is- land Sept. 23. The effort was part of the nationwide Great Shore Cleanup event. CONTRIBUTED PHOTO ' TERRACE STANDARD | The Terrace Standard, Wednesday, October 4, 2006 - B1 NORTHWEST Community College. culinary arts instructor Ben Genaille i is flanked by Lance ‘Angus- ‘Smythe of Kincolith and Leigh Purnell ba from Smithers, both i in first year of the two-year culinary arts Program. Varm up to freezing: foo d “ROD LINK PHOTO » ‘Frozen food doesn’t have to be limited to TV dinners. -serve with basmati. .rice, and . with a nice French bread, or garlic IT’S 5:30 p.m., ‘the ‘family’s all home and nobody knows what’s for supper. No worries, says Ben Genaille, . . Northwest Community College cu- linary arts instructor. He says families can get a head ’ start on their meals for the week’ by doing basic preparation all at once and then putting it in the freezer. They aren’t exactly freezer meals as they do require cooking, but the principle of easy to prepare is there as is the concept that meals can be fun, tasty and nutritious. “You go shopping on a Satur- . day, most families do. You come - home. But.instead of portioning out : the food and putting items into the | freezer, you doa little preparation first,” says Genaille. “You are going to get pots and pans dirty, but you'll get them dirty all at once. That means there’s less - to do during the week.” ; Genaille says this method is s less _ stressful and fits in with busy lives families lead. “You don’t have to worry about what's for supper. You know the night before.” He says once a family gets into the pace and rhythm of. pre-prepa- ration, it can easily become Part of | — life. In the Genaille household, for instance, the’ youngest sets the table while the: older teens prepare some of the food. Genaille says recipes can be var- ied in ofder to keep the meal selec- tion fresh and interesting. ; ~ But he’s firm on one aspect — thaw out frozen food overnight in the fridge. Don’t leave it on the counter. y . a e Bbq’d spareribs Enough pork. spareribs. to sat- isfy the family, approx. 10 oz each. (bones) . ; _ 1 litre barbecue sauce: or spicy barbecue sauce aaa cover ribs in boiling water that has a couple of bay leaves and pep-. percorns in it, and simmer: for 30 minutes. remove ribs and let cool on baking Sheet for 15 minutes, place.in fridge. and let cool an additional 1 hr. rub cooled ribs with bbq sauce, place in freezer bag and freeze. take ribs out of freezer the day before and thaw in the fridge. preheat oven to 300 F and place ribs in oven uncovered in roasting pan for approx. 45 min. remove from oven and cover with aluminium foil and place back in oven for an additional 45 min. -enjoy with some roasted garlic mashed potato and corn -~-femon grass Beef ter ‘ivaki skewers | (1 2). “="Jngredients: 1/2:fl oz vegetable oil 1 1/2 fl oz soy sauce 1 1/2.0z root ginger, grated . 2 clove chopped garlic 1 Ib beef (quality cut of meat) -mix together the oil, soy sauce, ginger, and garlic, -cut the beef into small cubes about 3/4 inch , -marinate in the soy sauce mix- ture 2-3 hours in the fridge — -remove from fridge, and.,thread each meat cube on a wooden cock- tail skewer -place in freezer bag, and freeze © -remove from fridge the night be- _ fore and thaw in fridge -preheat oven to 375 F -place skewers on baking sheet and place in oven ° -bake ill done — do not. over cook. . -Serve with Caesar salad’ Sautéed chicken breast with Oo Makes 6 Ingredients: lor 2 stalks of lemongrass 2 fl oz olive oil 1 clove garlic, chopped fine 3 oz onion, chopped fine ".. Loz fresh ginger, chopped fine 1 oz fresh cilantro, chopped fine 2 oz chicken stock or water _ 6 pieces boneless, skinless chick- en breasts ‘Salt and pepper to taste’ . -cut the bases 2 to 3 inches from ‘the lemon grass, discard the tops. _ Crush the lemon: grass bases and = chop fine. Tie in a square of cheese- cloth’ ~§ , ‘-heat the olive oil in a sauce ° pan _ over moderate heat. Add the onions, — sauté until soft, add the garlic, gin-. ger, sauté briefly | -add the sachet of lemon grass, sauté for a minute so as to transfer the flavors to the pan. At this point you may need to add some chicken stock or water if dry. -let the marinade from the pan cool, once it has cooled pour over chicken breast, add chopped cilantro and coat all the chicken breasts. . - -place in freezer bag, and freeze. -remove from freezer the night before, let thaw in fridge -heat additional oil in a pan and . pan fry the chicken breast until cooked through, flipping over half way through, so as to brown both sides. steamed baby bok-choy Cream of local © - mushroom soup Makes 3 litres or 12 bowls Ingredients: 6 oz butter 6 oz onion, chopped fine © - 1 Ib local mushrooms, chopped 4 oz flour 2 litres chicken stock Salt and pepper to taste Cup hot heavy cream _ -heat butter in a heavy sauce pot over moderate heat -add onions and - mushfooms. Sweat the vegetables without letting “them ‘brown -add the flour and stir to make a. roux. Cook the roux for a few min- utes, do not let brown -add the stock and whisk to blend, as it thickens tender -remove from heat, and purée _ -store in a food grade plastic 'con- tainer, and cool in ice water: bath for approx | hr. ; -once cooled completely, cover and place im freezer -remove from freezer the night before and thaw in fridge -bring back to a boil, and serve ‘bring to a boil, stirring with a 1 whisk s g Good works KELLY JULSETH, the president of the newly chartered Rotoract Club of Terrace Skeena Valley, shows off the certificate that - shows the club is an official entity. The group of under-30s will do service projects in the community. bread - Baked pork* ~ chops with | _prune stuffing Ingredients: Centre cut pork chop . (hick) enough for 1 per person Bread stuffing, approx. 2 oz per chop; (no eggs) | tin pitted prunes © -prepare the stuffing and add the prunes, keep in fridge until ready, to use’ as -cuta pocket i in the chop from the © side, so you are able to add the stuff- ing -stuff the» “pockets” with the prune stuffing and fasten the: open- 7 ings with skewers’ -place stuffed chops into freezer bags, and freeze ; -remove from freezer, the night -simmer until vegetables at are very before and thaw in the fridge: -heat the oven to350F:° 9) «. -place the chops on a lightly oiled. baking pan, and season with salt and pepper -bake in 350 degree oven for ap- prox 1/2 hour; until chops are ‘cooked, through : . -remove chops from pan, remove ’ skewers -serve with baked yams. ; SARAH A. ZIMMERMAN PHOTO 638-7283. mee meen sty ee ee. Laine ea oe ae — a - -