THE FIRST sign of fall for me has nothing to do with fall- ing leaves or birds migrating. ners. We seem to be a ‘sign up" kind of family — last week everyone seemed to be in and out waving forms. Curling, dancing, night schoo! and my bridge club all start this month. No more the leisurely pre-dinner drink, Now it's ‘teat at 6, run by 7". Worse, all those bodies who used to be available for K.P. (Kitchen patrol) are out the door before I can hoiler for help. Here are a couple of recipes that I use to Speed up dinner. But, before I get into those, can anyone help a young man with an urgent problem? He appears to be quite normal in most ways except this: He’s a compulsive soap-saver. After a few years of living on his own, he’s collected bags of littke odds and ends and has pestered me for mon- JaZZ Up for your WITH YOUNG students returning to school, it's important to help them maintain the vim and vigor they always seem to attain so ef- fortlessly over the course of the summer. Younger children, and older kids, need a well-balanced diet to temain alert and receptive to all the learning that's required of them, Ultimately, the hard work must be done by them alone, but cating well at lunchtime can go a long way toward helping them to be at their physical and mental peak, enabling them to follow through with their work. Variety in your child’s lunch can be almost as important as making certain it’s nutritious. While no children, even the most unreason- able, expect mom or dad to pro- vide fireworks or live entertain- ment for lunchtime, they are quick to get bored with repetitiveness, unless, of course, they have a favorite Junch which, for some reason, they never tire of. If your child simply loves bologna, swiss cheese and mustard sandwiches, why argue? Just in- clude some carrot strips, orange slices and a couple of healthy bran cookies, and you're set. For a complete, healthy lunch, it’s generally a good idea to in- clude at least four out of the five food groups — meat, dairy, grain, fish or poultry, and fruits and vegetables — in your child's lunch. An excellent alternative to the old standbys of chicken salad, ham, or peanut butter and jelly sandwiches, could be an assort- ment of pasta salads which com- bine chopped vegetables with the meat (or meats), as well as cover- ing the grain category. They're easy to prepare, stay fresh for days and are delicious as well as healthful. Fresh fruit is always a good treat, as well as an excellent source of natural vitamins and sugars. But, as winter approaches and your young scholar wants some- thing a little more energizing, the recipe below for Nutritious Chews will fit the bill perfectly. Another change of pace for those cold, wintry days is a hearty, homemade meat and vegetable It’s the demand for early din- ths with what to do with them. [ suggested he use them to line his garbage can or box them up and mail them to Ethiopia but he’s convinced they can be treated and recycled for use here at home. Beats me! Glen, I'm turning your problem over to the experts. Oven Fried Chicken 6 large chicken legs 1 cup buttermilk I cup fine dry bread crumbs ¥2 cup grated Parmesan cheese 2 teaspoons mixed Halian herbs ¥2 teaspoon garlic powder salt and pepper Pour buttermiik into a pie tin. Mix crumbs with cheese, herbs and garlic. Place on a sheet of waxed paper. Dip chicken in buttermilk funch children stew, easily transported to school and kept warm in a thermos con- tainer. The second recipe, called Stew For Two is bound to make you number one on your child's list of pals for life. NUTRITIOUS CHEWS 3 eggs, well beaten T cup raw sugar I cup chopped walnuts 1 cup unsweetened shredded coconut 1 cup chopped dates ¥ cup whole wheat flour Y% cup wheat germ 1. Preheat the oven degrees. 2. Combine all the ingredients and press down into a well-oiled nine-inch square baking pan. Bake 20 minutes or until done. Cut while warm into squares or bars. Yield: About sixteen squares. to 350 STEW FOR TWO 40 minutes 8 tiny new potatoes 3 large carrots 2-3 tablespoons butter 1 small onion, chopped 1 stalk celery, chopped 4 broccoli statks without florets, peeled and cut into 2 inch pieces 2 small zucchinis, sliced 1 cup frozen tima beans (optional) VY: cup frozen peas (optional) % teaspoon celery seed Y% teaspoon dried sage Y teaspoon dried marjoram Y. teaspoon sea salt, seasoned salt, or salt-free seasoning 1 vegetable bouillon cube or 2 ieaspoons vegetable broth 1-2 cups water Place potatoes and _ carrots, whole, in vegetable steamer, covered, over boiling water for 15 minutes. Cut carrots into “%-inch slices. Peel potatoes and cut into one-inch cubes. Set aside. Melt butter in large heavy saucepan. Add potatoes, cerrots, onion, cel- ery, broccoli, salt, bouillon, and water. Bring to @ boil. Then sim- mer, covered, for 5 minutes. Add zucchini and peas. Return to boil, cover, and simmer for 10 minutes, stirring occasionally. Kids love to dip whole-grain buttered toast into this delightful stew. Serves two. and hold up to let excess drip off. Roll in seasoned crumbs. Place chicken in a Sprayed casserole dish. Bake at 350°F for about an hour or until juices are clear when legs are pierced with a skewer. Bake some potatoes alongside and include a vegetable with some sort of sauce — my family likes broccoli with cheese sauce. Moussaka Traditionally, moussaka_ is prepared with ground lamb. You can hand my family lamb— in almost any form but don’t try hiding it in a casserole. And, please, don’t tell anyone about the eggpiant. I large or 2 small eggplants salt Vs cup margarine 1 large onion, diced I clove garlic, crushed Utb. extra lean gcound beef I teaspoon allspice Y cup fresh parsley, chopped freshly ground pepper 2 tins tomato sauce I tb. potatoes, cooked in their skins, peeled and thinly sliced — optional. If I'm preparing this ear- ly und refrigerating [ omit the polatoes and serve them on the side, Sauce: 2 tablespoons butter Y% cup flour 2 cups milk pinch allspice 1 egg yolk Guest Speaker: Date & Time: Place: Dr. Jack Taunton, BC. Sportsmedicine Clinic Wednesday, Sept. 30, 1987 — 8:00 p.m. SUE HILLS FITNESS Park Royal Shopping Centre Slice the eggplant, sprinkle with salt and set aside. In a deep skillet, combine meat with onion and garlic and cook gently until onion is translucent and meat is grey. Add allspice, parsley, pepper and tomato sauce. When salt has drawn most of the juice from the eggplant, dry slices well. Fry, a few at a time, in mar- garine until tender. Prepare the sauce by melting butter, blending in flour and whisking in milk. Season. Cook until smooth and thickened. Light- ly beat egg yolk. Stir in a few ta- blespoons of the milk mixture and then add to sauce. Cook gently another minute or so. Grease a wide, fairly shallow casserole. Layer meat sauce alter- nately with eggplant, about five layers starting and ending with meat. Layer potatoes on top. Pour sauce over. Bake at 375°F, 25 minutes or until heated through and sauce puffs and turns golden. Allow to stand a few minutes be- fore serving. This is a natural to serve with Greek salad and toasted pita bread. BEST BUYS: Buy Low: MJB coffee, $2.88; boneless sirloin steak, $3.88 Ib.; pink grapefruit, 5/81; chicken breasts, $2.08 lb.; Imperial marga- rine, 3-Ib., $2.19. Save-on-Foods: Mushrooms, $1.38 Ib.; cauliflower, 66¢ each; Mayfair or Pioneer bacon, $1.88; baby back ribs, $3.79 budget beaters Barbara McCreadie Woodwards: Park shoulder roast, boneless, $1.89 Ib.; pork shoulder steak, $1.99 Ib.; fancy lettuce, 49¢; red seedless grapes, 79¢ tb. Stong’s: Boneless sirloin steak, $3.49 |b.; roasting chicken, $1.39 Ib.; boneless beef cubes and kidney, $1.99 Ib. (I'm going to ask if I can skip the kidney!); MJB coffee, $2.89; Imperial margarine, 3-Ib., $2.19; corn on the cob, 12/ 99¢, Super Valu: Bulk weiners, $1.29 Ib. (Fletcher’s); medium ground beef, 10 Ib. or more, $1.79 Ib.; Dutch Oven all-purpose flour, 10 kg., $5.49 and coupons: Miss Mew catfood, 24 tins, $6.89; Mazola oil, 3L, $5.99. TOPICS FOR DISCUSSION: 1. BENEFITS OF WALKING 2. GETTING STARTED 3. ALL YOU WANT TO KNOW ABOUT SHOES Meet Peter from Champion Sports Seating Limited — Please phone prior to September 23rd to reserve a place — 926-7706 - = WALKERS ONLY “A compiete activity and fitness program. ‘Tuesday and Thursday 10:05-11:05 a.m. Starting October Ist. 1987 Fees: $20.00 * ° $50.00. * Sramrion SPORTS & NIKE Nike Health Walkers SALE “Nike: Airwalkers Ladies’ : Lmontiv “3 months:. lad iniroduction 10 watking plus information , On heath, and, fitness topics. Ghamplom Spe Park Royal North 922-2115 WALK: WITH. SUE: Sunday morning walks, different routes every weel included will be discussions on health ‘topics. Meet af SUE HILLS. FITNESS. CENTRI Sundays ——. 10:18 a.m. = 11:15 am. Starting October 4tn, 1987 $2.00 Drop-in’ Fea for non-members “DISCOVER THE BENEFITS OF WALKING: AND, ENJOY. THE COMPANY. OF OTHERS! s5gee ~ SALE °74°°