With February officially designated as ‘Heart Month”, now's a_ perfect time to improve your diet with healthy eating. This low cholesterol saturated fat recipe meets the dietary recommendations towards a “heart healthy” meal. STIR FRIED SPINACH 2 tspns lemon juice 2 tspms soya sauce diet WASHINGTON (UPI) - The U.S. government has handed the American people a menu low on fat, sugar and salt and big on whole grain breads and cereals, fruits and vegetables. Without specifying what portions of foods people should eat, the government's general dietary guidelines recommend Americans eat a variety of foods, avoid obesi- ty and drink alcohol only in moderation. Last fall the surgeon general released a _ report suggesting Americans eat less red meat. The latest report said fat, not meat, was the problem and recom- mended eating lean meat. “It’s an evolutionary pro- cess” based on a consensus The Bay ‘Dashaway 1 tspn sugar (optional) 2 tbspns Mazola corn oil 1 cup diagonally | sliced celery 1 (4% ounce) can sliced mushrooms ‘A cup chopped onion 4 cups spinach pieces Mix together lemon juice, soya sauce and sugar. Heat corn oil in heavy skillet over high heat about 1 minute. Add celery, mushrooms and for a happy heart onion; stir 2 or 3 times, turning vegetables over and over. Add spinach and lemon juice mixture; cook, Stirring quickly about 2 minutes or until vegetables are tender-crisp and spinach is limp. Serve hot. — Makes 4 servings. (Per serving: 100 calories, 425 mg sodium) or America of scientific views on nutri- tion and health, said Agriculture Secretary Bob Bergland. “We don't say this is the ultimate.” Esther Peterson, White House consumer adviser, said the guidelines will in- fluence federal policy in health and feeding programs and a current effort to im- prove labels on food. Assistant Agriculture Secretary Carol Tucker Foreman said the guidelines already are being applied to feeding programs, with policies such as a reduction in fat permitted in ground beef for school lunches and a mandate that low-fat milk be offered at schools. At a news conference with officials from the Agriculture and Health, the Way Buffet Education and Welfare departments, Surgeon General Julius Richmond said “What we're trying to do is establish trends” toward eating less fat, sugar and salt. , He said he hoped the guidelines would discourage “faddism’’ such as megavitamins and _ inap- propriate claims for diets. The government plans to distribute 1 million copies of a brochure with the guidelines, entitled “Nutri- tion and Your Health.” Slicing beef Discover the easy way to slice beef paper-thin. Simply freeze the beef slightly, then cut against the grain. Hudsons Bay Company 1 * Fully Licensed Roast of beef tenderloin prepared from traditional Savarian hunter's recipe 4.95 Gupsh schnitzel ~ — 5.65 hungarian goulasl Hungarian version of beet stew 69 Lonsdale 980-4316 Vigerhof 3 veestaurant German-Austrian Cuisine of the Day Homemade, trash every day salad Finely sliced cucumber in house dressing flavoured with herbs and spices | 3 Chef's Setection — a vanety cold plate ‘Selmitgel Breaded veal cutiet served with potato salad 4 95 S$ { e { | | jai Breaded cuttet with special mushroom sauce 95 4.95 jagerhof steak 7.80 1.50 -90 -95 2.45 dessert Appie Strudel! beverages Coftee. tea. milk 5.65 Lunch menu 11:00-4:00 Mon.-Fri. A5 Dinner ’til 10:00 Tues«Sun. TURN DOWN YOUR HOT WATER HEATERS See the new KitchenAid Energy Saver IV dishwashers at Too COLON Y The only dishwasher that lets |[7 Ai you tum down ANOS Yue’ Ze your water heater a fi to save money, and still get sparkling clean, sanitized dishes. see ee eC cnemeri a oe improved Multi-Level wash performance New Improved energy saving drying ° No heating element On Gunnag drying using energy * Surrounds wash (hamber retains heal for washing and drying etficienc y - New larger dual wash arms deliver greater sod stripping scrubbing power Plus KMiechemAia. 10-year limited* warranty on tank and inner door. * parts only SAVE! See the new Energy Saver IV at COLON Y POAT. PUR NISEEENGIS 1860 LONSDALE AVENUE (AT 19TH) NORTH VANCOUVER 985-8738 (OPEN EVERY THURSDAY & FRIDAY UNTIL 9)