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_healthstyles deb mcdonald FACT OR FICTION? With the consumer being bombarded by so many food products that boast a variety of messages, it may be difficult to separate nutrition fact from fiction. Some of the common myths may go like this: Food labelled "cholesterol free" are a healthier and better choice. (AN vegetable oils are cholesterol free, but they are still fats and contribute to extra calories in the diet. "It costs more to eat nutritiously:" This is not necessarily true, especially when you add up all the "junk" or "fast" food expenditures. Buy produce in season or canned or frozen fruit and vegetable juices can be economical as well. "Starchy foods are fattening:" Breads and pasta are generally low in fat and provide you with energy, as long as creamy sauces and fats addedeare kept to a minimum. Croissants, cakes and pastries should not be indulged too often. "Cut red meat from your die" to be healthier:" Red meat is a nutrient-dense food containing 12 essential \( nutrients, especially iron, and it can be a part of a healthy diet. However, keep the meat lean and trim off all fat before * cooking. "Low fat foods may be healthier, but they take a lot of enjoyment and taste out of eating:" You will find out otherwise if you give some of these : recipes from "Healthstyles" a try. MOM'S SUNDAY BRUNCH: 1 tbsp margarine; two ¢ ups hash browns, frozen; 3/4 cup mushrooms, sliced; 1/2 cup onion, chopped; 1/4 cup green pepper, chopped; five eggs; 1/2 cup milk, 1% or skim; pepper to taste; 1/2 cup low fat cheese, shredded; six slices back bacon, cooked and cut into small pieces. In skillet, melt margarine over medium heat. Saute the hash browns until crispy (about five minutes) Spread evenly in 9" pie plate or quiche dish. Top with mushrooms, onion and green peppers. * Whisk together eggs, milk and pepper, pour into pie plate and bake in 325 degree (F) oven for about 30 minutes or ==> _Secugog Citizen -- Tuesday, May 11,1993 --11 4 First approval for Legion apts. Scugog council has approved an amendment to the Township Official Plan for a proposed 40-unit apartment building on land owned by the home cookin' Port Perry Legion on Balsam Street. This is the first step in the approval process and will be followed in the near future with appiifations for a site plan a tye changes to the zonin, rg la! The building will sit on about half a hectare. lynda kendry Planning Ahead It seems that snow and mud are just a distant memory now. The past winter season now mentioned as if we've endured the worst and grown much wiser for the experience. Indeed for many of us it was a difficult winter in many ways, including the weather. Without most of us even noticing, all of until set. Remove from oven and sprinkle bacon and cheese over the top. Makes six servings; 250 calories per serving, 10 g. fat. Seto] 9 =F: 1H1Y and we the GST! All Work Done by © Foundation Plantings © Cedar Hedgess O Interlock Driveways, Patios, Walkways © Large Caliper Tree Plantings © Retaining Walls a sudd seems to be here. I don't want to tempt fate, but isn't Cit great? We're surrounded by green - the colour of renewal. Already I'm mind searching for rhubarb SHIMEICS 0 Fencing Horticulturists Ask about our Seniors Choon BEFORE YOU SIGN ... CHECK THE DIAMOND LINE! Diamond Landscape & Designs (16) 655-4898 b All Work Fully Guaranteed 555252 | Pro Planer "NB. Freight F.OB. Shopsmih Canada Warehouse t Choose the payment plan that suits you best! 1) MasterCard 2) Visa 3) 3 Cash 4) Personal Cheque, 5) Revalving Charge Plan (ask for details) FREE ACCESSORY SALE 1449 1299 150 Demonstration prices on adbessories apply only with the purchase of a MARK V. " Shopsmith See Live Demonstrations Dally Canagainc. | PORT PERRY HOME SHOW 2500 Mitower Gr Scugog Arena, May 14th thru May 16th Mississaugs, Ont FRIDAY - 6:00 PM to 10:00 PM : ae il SATURDAY - 12:00 Noon ta 10:00 PM . SUNDAY - 12:00 Noon to 6:00 PM Shopsmith™® is a registered trademark of Shopsmith, Inc. 5-93 and asparagus recipes. This sudden improvement in the weather causes me to hope that summer is coming and hopefully will stay until at Yeast September. This week's recipe is good at any time throughout the year but one of its best qualities is that it keeps in the frig for a long time and tastes just as good and fresh as the day after it was made. A great addition to any meal that you're cooking on the Barbeque, easy to cart along if you're invited to an impromptu gathering. There are many recipes available for carrot salad - here's my favourite. Marinated Carrgt Coins Cook 5-6 cups'tarrot slices approximately 10 minutes (just crispy) Drain, plunge into cold water to cook, drain again. In a large sealable container mix carrots, 1 green pepper (sliced thinly), 1 large thinly sliced onion. Cover with dressing which has just been brought to a boil: fc. white sugar, 3/4 c. white vinegar, 1/2 c. vegetable oil, 1 can tomato soup, 1 tbsp. Worcestershire sauce, 1 tsp. dry mustard, salt & pepper to taste Let stand until cool before gerating. Marinate overnight (at least) before serving. * FRIDAY, MAY 14th 6:00 PM to 10:00 PM SATURDAY, MAY 15th 1 12:00 PM to 10:00 PM * SUNDAY, MAY 16th 12:00 PM to 6:00 PM. - atthe - ' - SCUGOG ARENA