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ast Terrace Bay-Schreiber News, Wednesday, July 24, 1985, page 5 Windsurfing coming to town | Cook of the Week Sail Thunder Bay will be visiting the Terrace Bay/Schreiber area on the weekend of July 27th and 28th and will be offering a six hour International THANK YOU BOURGUIGNON: The family of the late Albert and Lionel Bourguignon wishes to thank all those who were so kind and thoughtful during the loss of their two brothers. Thanks to relatives, friends and neighbours in Terrace Bay and Schreiber who expressed concern and sympathy in so many ways. Special thanks to Bishop John O'Mara, Bishop of Thunder Bay, and the clergy of the Diocese, who took part in the Eucharistic Celebrations, and in particular Father Ber- nard Campbell of Terrace Bay and Father Peter Groulx of, Schreiber who helped with the arrangements. Thanks to the Organist of St. Martin's Church in Terrace Bay and to the Choir Director, Organist and Choir of Holy Angel's Church in Schreiber. Grateful appreciation is expressed to those who prepared lunches and meals and sent food, and in particular the Royal Canadian Legion Branch in Terrace Bay, The Ladies of Holy Angel's Parish in Schreiber, and the group of relatives who prepared the evening meal. We wish to thank also the Pallbearers and Mr. Joseph King of King's Funeral Chapel. Thanks to all those who sent Mass Cards, flowers and other messages of sympathy. Thanks to those who made donations to the Conadi ty, the Canadian Diabetic Association, the McCausland Hospital, and the Heart Fund. To all of you and to those we may have inadvertently omitted, your kindness will long Patrick Bourguignon Sr. and Family and Monsignor George Bourguignon be remembered. jan Cancer Socie- Windsurfing Sailing School course at Jackfish Lake. The school is a recogniz- ed International Windsurf- ing School and _ utilizes specially developed. train- ing equipment and highly trained instructors. All sailboards and train- ing equipment are supplied and two days of fun are guaranteed. Session No.1 Saturday and Sunday 10:00 a.m. - 1:00 p.m. (Jackfish Lake) Session No.2 Saturday and Sunday 2:30 p.m. - 5:30 p.m. (Jackfish Lake) In order to register con- tact the Recreation Office in Schreiber or Terrace Bay. Register early as spaces are limited. What a way to spend a weekend!!!! 1p mM, Ge, Loare $ ©19% The incredible array of birds and wildlife makes Ontario's Provincial Parks a naturalists dream. Wake up with a warbler. Have a hoot with an owl. Share a laugh with a loon. Ontario's Provincial Parks offer great family vacations and are easy to get to. So leave the alarm clock at home. Come, park yourself. For more information write Ontario Travel-Parks, Dept. N.D.. Queen's Park. Toronto M7A 2R9. Easy "No-Bake" Desserts Help You Keep Your Summer Cool | Mit. ee ap On those sweltering summer days, when the very thought of turning on the oven makes you perspire, having a repertoire of refreshing and easy-to-make desserts can be a real life saver. Presented almost effortlessly as the finishing touch to a zesty main dish salad supper or an 'outdoor barbecue, they've real appeal for both guests and hosts alike. Here's four to keep in mind: For the inevitable chocolate lovers, choose "Chocolate Satin Ice", Cold, creamy and rich with chocolate flavour --- it's pure indulgence in frozen dessert form. A lemon meringue pie fan? Don't despair. By simply folding the meringue into "Lemon Velvet Pie" with a touch of sour cream, you can create a lemon masterpiece without going near the oven. "Fresh Strawberry Cream Cheese Pie" is a cool and pretty way to dress up fresh strawber- ries while theyre sll plentitul. Some people, it seems. can never get enough of this succu- lent summer fruit. Finally, the ultimate guilt-free dessert, at 20 calories per serving. voucan't go wrong serving "Melon Bub- ble" to weight conscious friends. CHOCOLATE SATIN ICE 2 2 squares BAKERS Unsweetened Chocolate can [300m] sweetened condensed milk Dash ot salt 250 mi. 1 cup water 2 mi. |} 2. teaspoon vanilla 250 -mt 1 cup prepared DREAM WHIP Dessert: Lopping Melt chocolate over hot water. Blend in condensed milk and salt. Cook over rapidly boiling water for $ minutes, stirring con- stantly, Add water gradually, blend well. Add vanilla. Chill. Fold chocolate mixture into whipped topping. Pour into a 9x S-inch loaf pan and freeze until firm, about 3 hours Remove from pan and beat mixture until smooth but not completely melted. Return to loaf pan-and freeze until firm. about 3 hours. Makes four servings. LEMON VELVET PIE 1 package IPEL-O Lemon Pie Filling £4 Se sour cream | vine [ i-i} graham water crumb crust Prepare lemon pie filling mix as directed on. package. Prepare meringue as directed on pack- age. Fold hot lemon pic filling into meringue at lowest speed of electric. mixer. Then blend in sour cream. Spoon into crumb crust. Chill until set, about 3 hours. Garnish with lemon sh- ces and fresh mint, if desired. FRESH STRAWBERRY CREAM CHFESE PIE ! a 1 packag cream cheese, seftened 125 ml | tw cup sugar container COOL. WHIP Frozen Whipped lopping. thawed 9-nch tc] zraham water crumb crust pachage_&S 2] uy JEEL-OF Strawberry Jelly Powder 175 ml. }3.4) cup boring water 375 mi. | E's cups ice cubes 375) ml | ths cups strawberries, halved Beat cream and cheese and sugar until will blended: fold in whipped topping. Spread evenly over bottom and sides of crust, mounding high at edge to form rim; chill. Dissolve jelly powder in boil- ing water. Add ice cubes; stir until slightly thickened. Remove any unmelted ice. Fold in straw- berries and spoon into centre of lined crust. Chill until jelly mix- ture is firm, about | hour. MELON BUBBLE I 1 package (4serving size) JELL-O LIGHT Orange Jelly Powder cup boiling water cup orange juice Ice cubes cup melon balls 175 ml. |: 125ml. --_~ ns 250 mi ! or diced melon Dissolve jelly powder in boiling water. Combine juice and ice cubes to make 1-1/4 cups [300 mf]. Add to jelly and stir until slightly thickened, remove any unmelted_ice. Measure I- l S cups [325 eae melon and pour into dessert dishes. Beat remaining jelly at highest speed of electric mixer until fluffy and thick and about dou- ble in volume; spoon carefully over fruited layer in dishes. Chill until set, about 30 minutes. Gar- nish with | tablespoon DREAM WHIP, if desired. Makes about 3-1/2 cups 50 ml Jor 7 servings. NO-BAKE GRAHAM WAFER CRUMB CRUST Combine 1-1/4 cups graham wafer crumbs and 1/4 cup sugar; stir in 1/3 cup [75 mL] melted butfer or margarine. Press mixture into a greased 9-inch pie plate. Chill for 30 minutes before using. CONTACT: Carol Caulfield Senior Home Economist General Foods Inc. 95 Moatfield Drive Don Mills, Ontario M3B 3L6 'Telephone: (416) 441-5114 Peter Monks Sometimes a short point or message is of more use than a long sermon. Towards this end I submit some truths for us all to ponder and act upon in the message of "Life". When I was young, I wanted everything and all at once, until our old Scot- tish minister explained things this way: One night he dreamed he saw a new shop on High Street and, going in, he found an angel behind the counter. What did the shop sell? 'Everything your heart desires," the angel said. "'Then I want peace on earth," cried the minister, regular sta school break. Students At Work -- At the Red Dog Inn Vickie is very proud of her student employees. They are filling in for the who wishes to take a period of vacation with their family during the summer 'tan end to sorrow, famine and disease...'" "'Just one moment," smiled the angel. "You haven't quite understood. We don't sell fruits here -- only seeds."' (M.L. Grassick) Life itself cannot give you joy unless you will it. Life gives you time and space and you must fill it. What do we live for if not to make the world less difficult for each other. (George Eliot) A man would do nothing if he waited until he could do it so well that no one would find fault with what he had done. Far better it is to dare mighty things, to win glorious triumphs, even though checked by failure, than to rank with those poor spirits who neither en- joy much nor suffer much, because they live in that grey twilight that knows not victory nor defeat. We are blind until we see that in the human plan, nothing is worth the mak- _ ing if it does not make the man. Why build those cities glorious if the man unbuilded goes? In vain, we build the world, unless the builder also grows. (Edwin Markham) Let us therefore strive towards perfection helping .each other along the way, grieving with those who mourn, comforting the sick, rejoicing with those who are succeeding. In so doing we are making this world grow by planting the seed of love. w Ontario 1-800-268-3735 NAME e | ADDRESS ab yyov | POSTAL | PROV. CODE | | CALL TOLL FREE: | Ministry of Hon. Vincent G. Kerrio Minister Natural Mary.Mogford Resources __ Deputy Minister There are certain qualities required before anyone is hired and Gord Lang this year has done a great job by carefully picking out and sending us only the suitable students. At the present time there are 16 students employed at the Red Dog Inn. Three of them came back for their fifth year, four came back for their second year, six were hired the'stu- dent manpower and three came to us on their own initiative. We encourage older students to try for our desk clerk and night watchman job. Way to go students. Philip Michael Gillen son of Mr. & Mrs. Patrick M. Gillen recently graduated from Niagara University in Lewiston, New York. P ilip graduated with a Bachelor of Arts Degree ma- joring in Math and Computer Sciences. While at- tending University Philip was a member of the athletic team and has broken three university track and field records. He sends his good wishes to the people of Schreiber as they celebrate their centennial.