ok many

in yr Hen 4

NUTRITIONISTS, .
family doctors,, and "
dict gurus for years ©

have hailed the health-:

ful benefits of green
vegetables and, in.

moderation, red wine, .

There: have been many

studies published ilustragioy :

with data the positive corre
litlon between a youd -
intake of, green ve etables
and fruits —“and the pres”
vention ‘of certain types of
cancers,”:

ne group of these,

ural defense mechanisms? are
flavonoids, °

1 Blavonoids can be foul :

it many. vegetables like :; *:

spinach and onions, and in o

rults such ‘is apple

“*Selentists at the. a ok

University. of Kansas and at
the U.S, National Cancer
Instltute'are breaking down...
nittritional components to

their smallest molecular lev. ;

fon will provide ¢. much a
‘greater understanding of

vei nutritional pulling Mies

dla

north shore news

- Spread an the spinach

and ereany cheese mixtures

Rollup the shoulder and
tle wlth a butcher strlig,

Ils too unwieldy, sew
together wlth a stelng and
butcher needle,

“Mix together Nour un “

paprika,

Rall the stuffed shoulder
{nto the flour and paprika”
mixture. Cover wall

Place the meat into ress

ing pan, brush with the ¢

. cid coat with bread cru Mf
Prdds the crumbs, into the

“roast well, ed,

», Roast tia preheated

oven 340 F for about
hour, or until done, uy
Remove and let stand for

10-18! minutes before shielng

and service,
Watel for that string!
Serve with Swiss-style

roast potatoes ‘ad nice fresh -

salad, 7

e

,

Four portions "a great
~ late spring dinner features

4
by

Now, . a “true -

- Coquille’ St. Jacques:
i Florentine **

“600, g fresh ‘spinach leaves va

. ‘500 g fresh scallope,

_ ; , . 49 mL butter, an
at ' ‘ : news phot we Wael 500 mL B.C. dry white
POPEYE was yon to a good thing all those yoaré’s ‘ago when he'extolfed the virtues wine’!
of spinach. Chef Pokomandy offers two ‘spinach recipes In loday' fo column, mL al
ee Sa'white cheese

i

* for +5 minutes,

500 mL cheese sauce : use

Hurray for burgundy, merlot ~ Spinach, ‘1 ty both of them,
“cand the‘other great red |. 7 %
wines of France! . 4

‘Processes, “ : 2 On the daily basis the old.

“Ask your butcher to boite

out the'lamb shoulder. -

Mention to him that\you,;
fowl be stuffing and rolling.

yee

"100 mL freshly grated
“Parmesan or, Romano.
“cheese con

There is evidenc at.
they may block off cancer by.»
interrupting cell division.
One scientist at the
‘American Association of. :
‘Cancer. Research comment:

ede “They do eve rything b but:

i the kitch en.

‘vegetables, 'red wine is also
"an excellent: source, fe

‘dreds of years ied itself :
‘oi rich and tasty food :
served in thousands of.

ct, the: citizens of that”
gastronomic superpower ;
have a relatively low risk and
‘di

VOLS Move.

Wake.

"and three to five servings of

- spinach, onions, a ples,

ithe money,

Lamb roast with’
spinach and cheese: ye
stuffing
‘boneless shoulder of °
fan ready to roll up
~. 100 g Winnipeg-style
‘cream cheese. - ‘
“2 cloves of crushed
“130'g chopped’ fi
_ spinach leaves:
1) mL fresh marjoram
“chopped +).
salt and pepper to taste:
60 g finely chopped pecans
One cup of couked -50 g all purpose flour: oad
spinach {about 180 B) has. oD tsp. papri ay .
4, 40 calories, 167'mg niacin, -llarge egg *
~ 40 mg ascorbic acid, only | 120 g coarse bread ‘crumbs
g fat and 5 g protein: _ 50mL Bood ay olive
These two recipes are 7° off
onderful with fresh ; Meo!

“adletary adage says it all, “Eat

your roast, ny i
two to four servings of fruits

- Ask for the bones'— ~ they
“make a great stock tor
_ Scotch broth. e
~- Ina blender mix together
cheese, spinach, marjoram, :
and pecans,
_- Place the shoulder on:
fs table top; add salt.and pep
per to taste, a 5

chop | into larger pieces.’

~ Select a heavy skillet.
‘Saute the spinach pieces

‘in half of the, utter, for a

couple minutes, *’

vegetables every day" ieee like
broccoli, and salads. '
“Red wine... well that is’...
afiother story... * we
This week: spinach, Lots.
available and the. prices are.’
iheading down,
, It is easy to prepare and a’
“great 1 nutritional value’ for '

~ heat proof serving dishé

Mt “ter into the skillet, saute’ “the

~ Manufacoures of Danish Salami, Rolle Polse, Pate, Medien ete,
- BRESH MEAT, * DELICATESSEN + + IMPORTED CHEESE.

‘ Canned Fish imported from Denmark - Candies ~ : Remoutade - ~ Fried Oniona.. ,

~ Makroner = Tartaletter ~ Danish Delica

{danish Cream ao i i
Havarti cau 5° = Ab. |:

;) Coarse :
Ukrainian Sausage

7| Rings | $3. te jfahlened "$ 42.
Tools and Techniques, is having aside walk sale,
~ and we're stirring up the’ great savings. 7
a, Come down before June 30
and wok through our sale selection of cookware, * °
dinnerware, and selected items.
Tools and Techniques also offers
mms cooking css nd demonstrations.

— APPLE PIE G
2 for $5.00 .. reg. $4.25 each :

Westlynn Bakery. oo

he

sa a NAY 80 RO, ARN VALLEY CENTRE 88 S562)

“Blaneh the spinacli, cool .

Place spinach i into a glass “

. nee ote Mint
Flack Forest or Old .

classle:
"natal of serving shellfish

Place the rest of the but- mo

a

“Wodnosday, June 11, 1097 = North Shore Nows oot

_ ff - FOOD __ | —_— = se

‘ Ji .

Spinach and red wine are good for your health

scalp for 6 aniuutes, ad
the whic. |
Place walls and wind!
on up of the splash.’
Cover with cheese sauce, -
Sprinkle with, the grated

cheese,

Brown Ina very hot over:

Serve at neds es
Present this shellfish dish
with'a rlee pilaf and broiled

Roma tomatoes,

y “or

Part of the Provinelal

"

oe
i

Road Safaty Program.) =. i.

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