Cl1-Sundsy News, March 2, 1980

March 3 - 9. 1980
B.C. Nutrition Counc!

ALPHA UNPASTEURIZED
2 Ib. Tub

Canada
#1 Grade

‘@ Add flavour and nourishment to canned
soup, use the liquid from previously cooked Ee

vegetables rather than water See! BUSY PEOPLE CAN... EAT RIGHT... FEEL GREAT!

© Double the recipe when preparing an entree
Take time to choose foods from the 4 Food like meat loaf, chili, spaghetti sauce,
Groups daily. - chicken, lasagna or whatever. Freeze the
: : extra one for another busier time.
e Plan to bake your whole meal in the oven _ | Hl ; ft me I : . ° ”
when you are baking the entree anyway.
Bake your potatoes, cook any root vege-
tables in a little water in a casserole dish.
They will take twice as long in the oven as
they would on the surface. Set the automa-
tic clock on the way out, come home, take

March 3-9. 1980 off your coat and sit down to a complete
B.C. Nutrition Council dinner.

A COUPLE OF
SUGGESTIONS FOR
QUICK DINNERS

1. Cook carrots, onions, celery, parsley till
tender crisp, add a can of your favourite

stew, heat through, serve with a crisp
salad.

g Cut a small cabbage in four wedges, place
in a pan with a little water, cook for a few
minutes, add a can of corned beef cut in
four slices. Let them cook together for
about 15 minutes, till the favours are well

blended. Serve with mashed potatoes and
Salad.

Packed in
Light Syrup

M1.J.B. oe REGULAR OR DRIP
1 Ib. Tin

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PRICES EFFECTIVE MAR. 4-8, 1980

WE RESERVE THE. RIGHT TO LINIT QUANT

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