Larch Hills Nordics Volunteer 

LH volunteers do all of the following: some in the summer, most in the winter.

Events:

Most of our volunteer time is brief (1-3 hours) in duration:

-done in shifts before, during and after events

– often followed by snacks & visiting in the chalet or a ski or snowshoe

-irregular, as needed before and during ski season

Some, such as Tracksetting and Race Team and Jack Rabbits can require a significant time commitment of several hours per week, on one or two days per week for the Ski season. Some may happen only once per season. Check with the contact person to see how you may assist.

Our “events” often require many kinds of help for varying time lengths. Contact the event organizer (see our online Calendar) for information on how you can help.

Join us in keeping the Larch Hills XC ski area alive, active and healthy.

 Contact us at: info@skilarchhills.ca
 

Fun Race
– Everyone one is welcome at no charge. A fun morning for the entire family. Scavenger Hunt,Obstacle Course, Roasting Marshmallows,Ski Jumping, Biathlon, Ski Soccer,Popcorn Relay,Dress Up Relay. Groups can dress up in their country colours and paint faces etc.
Hot Chocolate, Cookies and Marshmallows will be provided.
Note: No lunch is provided.

John Thielman info@johnskishack.com

Share your favourite recipes with other cross-country skiers here. Just email them to: website@skilarchhills.ca and they will be posted

Here is the recipe for Judy’s Energy Bars:

• 1 C peanut butter
• 1 C honey
• 1 C brown sugar
• 2/3 C cocoa
• 1 3/4 C oatmeal
• 1 1/2 C rice crispies
• 1 C dried cranberries (or combination of raisins)
• 1 C almonds/peanuts/sunflower seeds
• In heavy saucepan, cook the peanut butter, honey & brown sugar over medium heat for 6 min. or
• until mixture starts to bubble; stirring all the while.
• Remove from heat, add remaining ingredients and mix well. (substitute any ingredients : coconut, sesame seeds – whatever you like).
• Spray an 8 ” square pan with Pam and spread mixture into it.
• The easiest way to cut them is to turn it out onto a cutting board.

From Jeanetta via Judy in Inuvik

Anne & Pauline’s Loppet 2007 Soup Recipes

Curried Lentil Soup

• 1 tbsp oil
• 2 large onions, chopped
• 4 cloves garlic, minced
• 4 carrots, grated
• 3 stalks celery, chopped
• 1 green pepper, chopped
• 2 tsp curry paste
• 1 ¼ cups red lentils, rinsed
• 1 tbsp ground cumin
• 2 tbsp lemon juice
• salt to taste
• 6 cups water (or chicken or vegetable broth)

Heat the oil in a stock pot or dutch oven. Add the onions and sauté until soft and translucent. Add the garlic and sauté 2 or 3 minutes and then blend in the curry paste. (We used Pitak’s Mild Curry Paste but you can use your favourite). Add the rest of the vegetables, the rinsed lentils, cumin and lemon juice. Pour in the liquid and cook 30 minutes. Taste and correct the seasonings if necessary.

Tuscan Bean Soup

• 2 cups diced onions
• 1 cup diced carrots
• 4 garlic cloves, minced
• 1 tbsp. olive oil
• 15 large sage leaves (1 tsp dried ground sage)
• 6 cups cooked pinto, Roman or small red or white beans
• 3 to 4 cups vegetable stock, bean cooking liquid or water
• salt and fresh ground pepper to taste

Heat the oil in a large pot and sauté the onions until soft. Add the garlic and sauté 2 or 3 minutes. Add the rest of the ingredients and cook 20 to 30 minutes. Taste and correct seasonings if necessary.

This recipe is from the Moosewood Cookbook.

Autumn Minestrone
From The Moosewood Restaurant Daily Special

• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 cups peeled and cubed winter squash
• 1 cup diced carrots
• 2 ½ cups cubed potatoes
• 1 teaspoon dried oregano
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• 4 cups water
• 1 large can (28 oz) crushed or diced tomatoes
• 5 cups chopped kale (stems & midribs discarded) – omitted
• 1 19oz can mixed beans (drained and rinsed)
• 1 Mennonite sausage (Windmill Meats) cut up

Warm oil in large soup pot on medium heat. Add onion & garlic, sauté for 5 minutes. Add squash, carrots, potatoes, oregano, salt, pepper, water and cook 10 minutes. Add kale, tomatoes, beans, sausage and simmer 10 more minutes.

Serve.