* -WRY NOT substitute your iavorite fresh vegetables for the frozen. ones called for in
_ this New England Meat Pie recipe, and youll ha have a one-dish meall: -

Sugar consum

Based on consumption
“patterns over many
the Canadian’
forecasts that 1979 con-
_ sumption of sugar in Canada
‘will be the same as in the
past forty years, and account
for only 13 per cent of total
calories. Other sources of
food energy will provide 87
per cent of calories con-
sumed by Canadians.

Citing figures obtained
from Statistics Candida and
covering the years 1935 and
1976, the CSI examination of
StatsCan figures shows an
average consumption of 118
grams per day of the food
category known as, “Sugars
and Syrups.” The category
includes refined sugars,

Discounts to

0%

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years,
Sugar Institute,

i.

invert sugar, maple sugar,
honey and other undefined
nutritive sweeteners.

In 1940, says the CSI,
sugar accounted for 18
cent of the total calories
consumed by Canadians. By
1976, this percentage had

dropped to 13 per cent,.

while the remaining 87 per
cent of consumer calories
consisted of fats, protein and
other carbohydrates.

According to data
recently released from the
Department of Consumer
and Corporate Affairs in
Ottawa,. Canadians are
obtaining more calories than
ever before from non-sugar
items such as beef, turkey,

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beverages.

Calories obtained from
sugar have remained con-
stant,. thereby reducing the
proportion of’ calories
Canadians are obtaining
from sugar.

This calculation includes
the larger proportion of
sugar production which goes
to Canadian
manufacturers.

food

Mon Fn 310-4 30pm
Saturday 10 4 30

926-1615

and alcoholic

make’ the . entree

NEW ENGLAND >

(o> MOEAT PIE
- 1" pound lean ground beef

1 egg, beaten slightly

2 cup fine dry: bread ©

crumbs .
‘2 tbsp. milk
‘1- tsp. salt

1 ‘(10 oz:) package frozen
mixed vegetables,
partially thawed —

- %tsp. thyme”
” Yatsp. pepper
if

(8-0z.) can tomato sauce

“1 12-02:) package frozen

hash brown ‘potatoes,
thawed
2 tbsp. salad oi] __

'% cup grated cheese

Combine beef with egg,

‘bread crumbs, milk and salt.

Shape into 1-ich balls.

In skillet,
meat balls; drain excess fat.
Stir in vegetables, thyme,

joa constant

_ chicken, |

soup,

For a meal that’s e easy to...
- prepare,
New England Meat Pie.

lightly “brown

pepper and - tomato. ‘sauce. od
Simmer 5 minutes. _

Press potatoes on bottom

pie pan; - drizzle. with’ oil.

Place under. broiler until.

lightly browned.

“Spoon_meat ball- mixture: :

over potatoes. Sprinkle with

‘cheese: Bake at 375 degrees

for 20 minutes,

Makes S servings.

* Ground :
meat

perishable

Ground meat is more
perishable than bulk cuts.

Meat. should be frozen, if not —

used within 24 hours-
When working with a

’ . ground meat mixture, handle |

quickly and lightly, else it

will compact and become i
_ heavy.

Canelloni

New ‘England - Meat “Pie;

. os apple-cranberry salad mold, 7
and sides of regular. 10-inch. and. b “bread,
‘pie pan.or 9-inch deep dish a

3. Tit hook

hing-

‘tossed salad
& coffee

Omelette
with cheddar cheese

"$4.75

$4.95

Pepper Steak

Beet Stew

Schnitzel .

Sirloin Steak

$5.95

Specials in effect Monday to Thursday.

$1.95

with meal

$4.95

Spaghetti

ala carte

$2.95

Lasagne
ala cacte
$3.95

Black Sheep
Restaurant

984-9595