ww “Nie 44 — Wednesday, April 28, 4 MeGreadi BUDGET BEATERS WITH THE possible excep- tion of the famous 100 Vegetable Soup, a dish prepared and hoarded by anyone needing to pare off a couple of unwanted holi- day pounds, | steer clear of anything labelled ‘‘diet.’”’ Dict and deprivation are syn- Onymous in most people's minds and are hardly the topics for cheerful stuff like family meais and celebrations. Reading a diet cookbook is like ordering from a budget mail order. The pictures often don’t resemble the package you get in the mail. 1 gave up dieting years ago when I realized that all the depri- vation in the world wouldn't cucn me into Cher or improve my disposition, And the frustration of the inevitable “‘lose five, gain 10" result did nothing for my peace of mind. None of the above prepared me for the other kind of diet — that wonderful news from the medical profession that sends you scuttling for the dietetic textbooks. I've got so many damned restrictions just now that the only perfectly safe food appears to be Purina Cat Chow. I refuse to bore you any further with this except to explain that the diabetic diet isn’t any problem — 1 always ate that way. But I'd always assumed that what | ate was fairly low fat, Oh yeah? What oa horror story, 1 h Shore News discovered that low fat roughly transcribed into keeping your fat intake down to approximately 30 grams a day. Here are a few ugly statistic ® | ounce (one packaged slice, as an example) cheese — 8-10 grams; @ | tablespoon butter or marga- rine — 11 grams; ® [ tablespoon mayonnaise — [1 grams; @ One Big Mac — 26 grams; @ Spare ribs — 3 ounces (Who in the world ever ate three damn ounces of ribs? Nearly a pound is more like it.) — 12.6 grams of fat, so un average plateful would be flirting with 50. The figures are from The Coni- plete and Up-To-Date Fat Book (1993) by Karen Bellerson. Reading material like this is better saved for a morning before a root canal. And don't be fooled -by stuff labelled Lite — a lot of it packs plenty of fat. Read the fine print! eae My attitude towards this current state of affairs is that it's my prablem, not to be inflicted on aryone else. I’m cooking just as | always have and if my portion looks a bit naked (hold the mayo) my family is polite enough not to mention it, eee The first strawberries have ar- rived and they're wonderful. Supermarkets are featuring Mats in the $8 range and a lot of friends are teaming up, splitting and shar- ing if they can't deal with large amounts. Note that these are California berries and it will be several weeks before our local ones are ready. Reminder: One of the best pro- ducts I've tried for preparing freezer jam is Garden Fare, Look for it in foil packages in the pro- duce section. It makes sugar- seduced jams with all the flavor and texture of the old sugary mix- tures. Don't even think about making freezer jam without it. eoe Is there anyone in the world who doesn’t like strawberry short- cake? in the West, we use some sort of plain white cake as a base, This can be anything from angel food to chiffon to Duncan Hines. My favorite cake recipe follows. IEATY PRICES! Lean Ground Chicken Legs reasts with backs Chicken no backs 69 ib, eef FAM pack Forest, Honey sliced Sale ends Tues., May 4/93 THE MEAT & DELI SHOP Shop & Compare We Have The Best Prices Anywhere! THE MEAT SHOP OELI 1346 Lonsdale Ave., N.Van. 983-2020 low-tat If you want to try Eastern-style shortcake, prepare your favorite baking powder biscuit recipe, forming the dough (2 cups flour- size) into a round, 8"" cake. When cooled, split and fill the centre with sweetened — berries. Lots! Replace the top layer and cover with stiffly whipped cream, sweetened and flavored with a touch of vanilla, Garnish with more berries. @eec Smail Chiffon Cake I bake this in two small loaf pans. One cake is just right for eight servings of shortcake, The other loaf is frozen for later. Bat- TAILORED MADE * Custom made suits * Wedding, Bridesmaid and Prom dresses 10% ort Expires tune 30/97 MARINE DRIVE ALTERATIONS 922-0408 2226 Marine Drive, West Van ter ix quite thick but the cake is light, 2 cups flour 1 cup suger 3 teaspoons baking powder 1 touspoon sult Vs cup oif 1cup milk 2 teaspoons vanilis 2 ege yolks 2 epg whites 2 cup sugar Stir the dry ingredients together in a large bowl, Ruzz the oil, milk, vanilla and egg yolks together in blender until very See Broccoli page 45 We've got a golden savings opportunity for you! Come in and take advantage of a 15% savings on almost everything in the store! Just show us that Govern- ment of Canada Biue Card, Senior Citizen Transportation Card, Provincial Senior Citizen Card, Driver's Licence or Birth Certificate. 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