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THE CITIZEN, THURSDAY, SEPTEMBER 23, 2004. PAGE 15 • Dietician speaks at Diabetic Project
The Brussels. Morris and Grey
Diabetic Project met on Wednesday,
Sept. 15 at Huronlea in Brussels with
20 people in attendance.
Nelva Scott welcomed everyone
back from their summer holiday and
introduced Heather Mann, registered
dietitian. She described her journey
through education and employment
including her current position
working in North Wellington.
She began her presentation by
stating that 80 per cent of diabetics
will have some sort of heart event
during their lifetime. To help prevent
such an event, members were
encouraged to have their blood
cholesterol checked every one to
three years.
Using an overhead she showed the
difference between good and bad fats
and the reason why diabetics need to
know where the hidden bad fats can
be found.
Going through the diabetic
categories of the meal plan, fats,
proteins, carbohydrates, Ms Mann
pointed out where the good versus
bad fats can be found and suggested
better choices. Reading labels is
important, but can be confusing at
this time.
She added that, by Jan. 2006 all
companies must comply with a new
and improved way of listing
.ingredients as fats, proteins and
carbs.
In summary she said to keep
healthy diabetics need to limit their
intake of high cholesterol foods,
choose high-fibre foods, limit their
intake of sugar, alcohol and salt.
Ms Mann distributed a handout
entitled Healthy Eating for Diabetes
and Your Heart from North
Wellington Health Care. Mrs. Scott
thanked Ms Mann. The group broke
for a discussion time over a light
lunch.
The meeting resumed with the
business portion where Mrs. Scott
thanked all those who in the past and
present have contributed to the
Brussels, Morris and Grey Diabetic
Project by becoming a director. The
position does not require a great deal
of time but is necessary to keep the
group's needs and wants on target.
She then asked who would stand
for the coming year as directors.
Those willing to become directors
are as follows: Dianne Fetter, Linda
Walker, Judy Hahn, Madeline Steiss,
Marie Pulfer, Nelva Scott and Marg
Casemore.
A vote accepted the proposed
nominations. This was followed by
the treasurer's report.
The next meeting be
Wednesday, Oct. 20 with Dr. Brad
Murray, chiropractor from Teeswater
speaking. 22 attend Lodge meeting Country Fare
By Patricia Ham, Auburn School House
To begin the year a turkey dinner
was enjoyed by approximately 22
Morning Star Rebekah Lodge
members.
Several others joined for the
meeting. Grand Sister Elva Brown
extended a warm welcome to Sisters
Jean Bedwell, Florence Broughton,
and Leola Harrison.
Vice Grand Sister Jane Hall
reported that Sister Leona Connelly
had eye surgery in August.
Huron-Perth #23 District Deputy
President and her team, from
Stratford will be at Brussels to
install officers on Tuesday, Sept.
28.
Morning Star Lodge will cater for
the Past District Deputy President
Association dinner for
approximately 25 people on Friday,
Oct. 1 at 6:30 p.m. in the lodge
room.
The casserole card party will be
Monday, Oct. 18 at 6:30 p.m.
An invitation is extended to
all.
Happy Birthday was sung to
Sisters Leola -Hood and Leola
Harrison.
Hoping you
will enjoy and
use some of the
recipes I will be
giving each
month. They
have all been
tested by me in
my home, and
will come from
many sources.
They are easy family food that
teenagers and parents will enjoy.
MEAT SAUCE FOR
SPAGHETTI
1 1/2 lbs. ground beef
1 each large onion, green pepper
7 - 8 garlic cloves, minced
1 cup sliced mushrooms
2 tsp. eaech basil and oregano
1/2 tsp. each thyme and rosemary
2 bay leaves
1 L can tomatoes
1 - 14 oz. can tomato sauce
2 - 5 oz. cans tomato paste
1/4 cup red cooking wine
2 tbsp. parmesan cheese
2 tsp. sugar
In a large saucepan, brown beef.•
breaking up large pieces. Reduce
heat; stir in diced onion, green
pepper, garlic and mushrooms. Cook
10 - 15 minutes until vegetables are
soft. Stir in all herbs. Add tomatoes,
tomato sauce and paste, wine,
parmesan cheese and sugar. Bring
back to a boil over medium heat.
Reduce heat and simmer an hour of
SO.
Remove bay leaves. Serve over
hot pasta. Sprinkle with extra
parmesan cheese.
LIGHT FETTUCCINE
ALFREDO
1 cup light cottage cheese
freshly ground pepper
1/2 cup each grated parmesan
cheese, and milk
1 lb. fettuccine noodles
While pasta is cooking, 8 - 10
min., place both cheeses, milk, salt
and pepper if using in blender. Purée
until smooth.
Return drained fettuccine to pot.
Add cheese mixture. Toss together
until all is hot and creamy.
Helping the hungry
To help fight hunger in Huron County, employees from MDL Doors in Brussels, donated $1,340
in food to Dale Snider's Drive Away Hunger tour. (Elyse DeBruyn photo)
Route ended in Owen Sound Brussels 1- MAN
'We have the auftedientA
887-9740 Continued from page 14
that work for FCC."
Snider's route ended in Owen
Sound on Sept. 20, but along the
way he stopped in Palmerston,
Molesworth, Brussels, Wingham,
Walkerton, Hanover and Elm-
wood.
"Hunger is something that isn't
exclusive to urban areas," said
Snider. "Many rural communities
and families use the services offered
by a food bank. This is a great way
for rural Canadians to give back to
their neighbours. friends and
customers."
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Wedding announcement
c.
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2
Jamie and Rachael were united in marriage in a beautiful garden
wedding on August 14, 2004 at the home of the bride's parents,
Mark and Donna Neyvatte of RR #1, Kincardine. Jamie is the
son of Jim and Crystal Taylor of RR #3, Walton and the grandson
of Boyd and Muriel Taylor and Lloyd Huffman. Pastor Les Cook
officiated.
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