In spite of slimming diets

or frowns from the spouse, »

the social or refeshment hour
has .become an accepted—
and expected—part of club
and group activities. It may
be a luncheon or dinner
meeting, an afternoon tea or
a refeshment half hour
following an eight o‘clock
session. Whatever the oc-
casion or number of people

-invoived—serving food to a~
group, in a private home or.

in clubrooms, means ‘con-
- siderable planning and work
for those responsible..

To give.us an idea about
how. to estimate the quan-
‘tities of each ingredient
needed when serving sand-

_wiches to a large hungry:
the
Bakery Council of Canada’s.

group, Joan Fielden,
Nutrition Consultant, offers
the following facts:

_ . BREAD: Allow 3 slices per
serving for sandwiches
16 oz loaf cuts 16 (5/8 inch)
slices >
20 -oz. loaf cuts 19 (5/8
inch) slices
24 oz. loaf cuts 22 (5/8
inch) slices

2 pound loaf cuts 28 (%.

February is
Month” at North Vancouver
City Library.

They say, ‘‘Ask us first!""
Three reference
answered 500 questions for
patrons last October. That's
a lot of delving into shelving.
When you have a question,
ask your local library first.

Feb. 2-28 at NV District
Library, Lynn Valley Branch:
a pictorial display of ‘‘The
Jewish Settlement of B.C."
from 1858 to present, spon-
sored by the Jewish Histor-
ical Society. “The Jewish
population in B.C. before
1858 - 100; in 1976 - 12,000.

Tuesday, Feb. 8, 81 p-m. at
NV District Library, Lynn
Valley Branch: ‘‘Society and

Culture in Traditional »
China.” Dr. Daniel Over-
myer, Associate Professor,

U.B.C. Asian Studies Dept.,

‘*Reference

librarians |

inch) slices or 36 (3/8 inch)
slices
-3 pound loaf. cuts 44 (%

inch) slices or 56 (3/ 8 inch)
slices

‘1l60z. tye loaf cuts
20 (% inch) slices
(All without end crusts)

ROLLS: Allow 1% rolls per

serving. Allow 2 hamburger

or wiener rolis per serving.

BUTTER OR MARGAR-

INE: 1 pound, softened, will |

spread 50 sandwiches.

SANDWICH FILLING:

‘Using 2'% tablespoons - per

sandwich, one ‘gallon (4

quarts) will spread approx-.
imately 125 slices. 1 quart.

filling spreads approximately

. 32 slices.

SALAD DRESSING: Using

one teaspoon per. slice, 2

cups will spread 100 slices. -

‘‘Keep. this: information
available’’ suggest Joan
Fielden. ‘‘It may come in
handy the next time the
bridge club or bowling

league descends on your
doorstep.”

; ri |

will
- originally taken from early
20th Century lantern slides.

show slides, some

Friday, Feb. 11, 7:30 p.m.
on Channel 10 TV: BET-
WEEN BOOK ENDS. Chan-
nel 10 visits North Vancouver

_City Library on its second

anniversary. Discover the.
unusual questions people ask |
and where to find the
answers,

Helen Akrigg, co-author of

1001 = British Columbia
Place Names,"’ will share
secrets about writing a

_reference book.

Saturday, Feb. 12, 10:30
a.m. at North Vancouver City
Library: the ‘‘Sunset Cava-
liers’’ and their steel drums.
Music, music, music from
the centre of the Boys’ and
Girls’ Dept. *

Tuesday, Feb. 22, 8 p.m.
at NV District Library, Lynn

The winner of our recipe
‘contest this week is Mrs.

P.C. Laurence of North

Vancouver with her recipes

for ‘‘Ginger Carrots’’ and
**Sauteed Vegetables.”’ Mrs.
Laurence wins a voucher for’
$10 worth of meat from the
TOWN BUTCHER LTD.,
1254 Lynn Valley Rd. North.
Vancouver.

You could be our next
winner. Send your favorite
recipe, along with your name

& telephone number to the
North Shore News, #202,
1139 Lonsdale Ave., North

Vancouver V7M 2H4.

Vegetables are so essential
in maintaining good health.
The following are Mennonite

Question: A friend told me
to stop worrying about
cholesterel since my bedy
manufactures it all the time.

If this is true, why.does it
matter how much { eat? .

Answer. We get choles-

terol in many animal foods
and, since our bodies can.

manufacture it, there is little
danger of not having enough.

Generally, the body reg-
ulates cholesterol well. If we.
eat. less, the body supplies
the missing amounts. If we

eat. more; the body makes -

less. Extra cholesterol: is
destroyed and excreted. |

But ‘the bodies of many
people cannot cope with a lot |

ef cholesterol-rich foods,
particularly if these are in an
average Canadian diet which

_is rich in saturated-fat. (For

doctors ‘often
suggest restricting fatty
meats, butter, cheese and
rich baked goods, aid
recommend using polyun-
saturated fats such as Maz-
ola corn oil.)

this. reason, |

When the cholesterol- -reg-
ulating mechanism is faulty,
the level of cholesterol.in the
blood can go up. This often
leads to deposits of choles-
terol in the artery walls, and
increases the risk of heart
attack.

As a rule, reducing the —

intake of cholesterol tends to
lower blood cholesterol level
even on a restricted diet. In
others, the level is normal in

spite of what they eat.
Women of child-bearing age

are likely to have lower
cholesterol levels than do
men.

But for most Canadians,
nutritionists and heart spec-
ialists suggest limiting chol-

nen eeememenenanel

Valley Branch: Family Film

Night - Winter Sports. See:

‘skiing and = skating films,
including ‘*Ski the Outer
Limit,”’ ‘‘Flight in White’
and ‘‘King of Blades'’ (Don
Jackson, Canadian skater).

Saturday, Feb. 26, 10:30
a.m. at North Vancouver City
Library: Al Emsley — will
demonstate how -to make
driftwood art. Learn how to
make a mobile from pieces of

. driftwood.

potatoes,

steak. Here is a

| recipes from Manitoba, with

slight variations:
GINGER CARROTS

6- 8 medium- sized carrots
‘2 tsp. ginger
Dash pepper

2 tsp. lemon juice
1 tbsp. butter —

Peel and slice carrots, lay
in greased casserole. Mix

z

_ together next 3 ingredients

and pour over carrots. Dot
with butter. Cover and bake

at 400 degrees for about 15
minutes. Serves 2-4. Add

salt at the table, or just
before carrots are: finished
baking. This is: because salt
added to cooking vegetables
has been shown to destroy
much of the nutrient.

esterol ‘intake to no more
than 300 mg. per day.

Remember this: no food of-

ant

vegetable origin contains
cholesterol. It is not found in
fruits or vegetables including
grains,
‘nuts or peanut butter. Other
low-cholesterol foods are
margarines, salad and cook-

ing oils, plain breads, gela-_

tin, egg white, fruit ices and
hard candy.

‘Some foods high in chol-

esterol are also high - in

saturated fat: cheese, meat.
high-.
cholesterol foods have. very

and. milk. Some

page 25 - February 2, 1977 - North Shore News

7

‘Ideal for oifts.
Mail orders our
. specialty. @

MRS. P.C. LAURENCE
SAUTEED VEGETABLES

2 cups diced celery
3 cups shredded cabbage
1 cup sliced onions

Cook 3-4 minutes in heated |
cast iron frying pan, covered.
Shake occasionally to prevent

burning. A little water may
be added.

DINNER
. '4-10:30 p.m.
‘» Mon.-Sat.

7 g Pilgrim Prices

LUNCH
11-4 p.m.°
Mon.-Fri.’

| Steak and Seafood
Specialties

__ President
Vancouver

835 Hornby St. RESTAURANT Phone 688-2255
1 block south of the Hotel Vancouver
Vancouver’ s Most intimate Restaurant FREE. PARKING!

cereals,

little fat—such as shrimp. |

Highest in cholesterol are the

‘key. organs of the animal.

Liver, for instance, is much

higher in cholesterol than
guide your eating:
Over 200 mg. cholesterol:

3-'% oz. liver, sweetbreads or.
brains; 1 egg or 1 egg yolk.

50 to 100 mg cholesterol:.
3-'40z.lean beef, pork, ham, .
‘lamb, veal, poultry, fish or—
‘most shellfish; 1 oz. shrimp;

1 piece custard pie, cakes or
pastries rich in egg yolk.

10 to 50 mg cholesterol:
2: tsp. butter, 1
cream, % cup vanilla ice
cream, 1 cup ice milk or
yogurt, 2 slices crisp bacon, 1
frankfurter, “4 cup cream
soup, 1 serving plain cake or
fruit pie, 2 cookies, 1 muffin.

list to help

‘tbsp. light |

the Black. Sheep goodtimes
thurs. and fridays | from 4: 30 pm.

join us ‘round the tables in our gothic medieval
‘setting. a great place to relax with your friends after
work, every thursday and friday pm. see you there!

LAcK Sueep

‘restaurant
984-9595

A

121 east 12th street
north vancouver

floating restaurant.

Restaurant.

Canada’s most popular family operated |

Our world renowned buffet has over 54
varieties of exciting seafood dishes. Come and
" enjoy a delightful evening of dining aboard
The “Seven Seas” Floating Seafood —

While on board ship, enjoy a relaxing moment
in our new San Pan Lounge.

a

Foot of Lonsdale Ave.
| North Vancouver.
> Reservations Phone: | ,
; , 987-3344 or 987-8318 “ioe
% , a Open 4:00 p.m. to Mid-night. ’ voy Tl
Ng git? —-« Closed Mondays. |
SEAFOOD RE Diamond Almas.

On bohalf of my family & statf
Enjoy Seafood at Its Best. I would like to wolcome you aboard.
QOL OSLO Oy @. O/@/O/SO/@. OL OS OL @O/@/ OY OU