HomeMy WebLinkAboutThe Huron Expositor, 1985-10-09, Page 13FAMILY
®THE HURON EXPOSITOR, OCTOBER 9, 1985 - A13
Cooking course stresses health
preparation of to -foo, a Chinese dish using a
combination of meats and vegetables which is
also low in fat. A traditional use of meat is a
new recipe for lasagna. It calls for low fat.
cheese, skim milk and lean ground beef. The
calorie contact drops from 491 to 300 calories
and "you won't know the difference," she
said, adding that many of the recipes are not
only healthy but also a 'good way of
maintaining weight control,
The manner in which foods are cooked is
almost as important as what is being cooked,
she said. When cooking meats, only a.small
amount of oil should be used when preparing
meats so it doesn't result in added calories.
Pat Fletcher of Centralia, took the pilot
course last year in Exeter and found the
course was not only useful in preparing meals
It's no secret. Many of the things we eat are
contributing to diet -related maladies such as
heart disease, cancer and high blood
'pressure. To counteract this trend a cooking
course is introducing some new, creative
ways to prepare flavorful meals while
promoting health.
The program, called the.Culinary Hearts
Cooking Course, and will offer some healthy
alternatives to crooking. It's a joint venture by
the Huron County Health Unit and the
Ontario Heart and Stroke Foundation which
will be held Monday nights beginning on
October 21 from •7:30 to 9:30 p.m at the
IIuronview auditorium.
Organizer Cathy Thomson of the Huron
County Health Unit, says the crourse consists
of discussions on diet as it relates to a number
of diseases. It will also stress recipes which
are low in' fat and sugar content and • most
importantly - taste good.
"I think that it's really important to teach
the course to people to not only give them the
nutritional facts but so they will use the
recipes on a day to day basis and to see the
recipes prepared. They will also get a chance
to taste the recipes," she said.
The recipes for the course come from a
variety of sources including the state of New
York Heart Society and ...the Canadian
Diabetes Association. However, there has
been a few adaptions made for the course,
she said.
The course, she said, observes five basic
rules when making menu suggestions.
Firstly, food items that are naturally low in fat
should he included such as most vegetables,
Foods high in saturated fat are the prime
cause of heart disease.
Also, salt content in foods should be kept to
a minimum. Salt, she says, contributes to
h epertension and to blood pressure. Other
herbs can be used in it's place to give the food
a spicy appeal. Sugar use should be kept to a
minimum by using fruits which are naturally
sweet, Use of whole products is encouraged
such as most vegetables. She says research
has proven a high consumption of vegetables
reduces the chances of contracting some
types of cancer,
Each lesson will have a different theme
such as traditional and non-traditional uses of
meats: One of the non-traditional uses of
meats which will be explored is the
for her family but also related to her
profession as a nurse:
"1 found the course useful for personal
reasons and because I'm a nurse involved in
health teaching, I can steer people Co new
ways of preparing food. As a parent, it has•
helped in feeding my family," she said.
W hat pleased and surprised her about the
course is how salt can be replaced by other
spices in meals and still taste good.
"By improvising by using other spices you
can cut out salt. The recipes are really quite
tasty and didn't lose any flavor by using other
spices," she said.
To register for the course, call Cathy
Thomson at the Huron County Health Unit in
Goderich at 524-8301.
Education the topic at teachers meeting
Education today was the main topic of and Bill 30, regarding joint funding of
discussion at the September meeting of the separate schools.
'Juror' Women Teachers' Association
t 1 W TA ), held in Holmesville.
Guest speaker for the evening was Eleanor
Stewart of the Public Relation Services,
Federated Women's Teachers Association of
Ontario in Toronto.
She spoke about the increasing complexi-
ties of educating youth and cited, examples
showing the growth of violence, the number
of children with problems and the I itigious
nature of society today.
The meeting focussed on issues such as
Excellence in Education, this year's theme,
In attendance were HW TA executive
members, convenors and key teachers who
represent each of the public elementary
schools in Huron County:
They addressed a variety of concerns
including finance, sponsorship of courses,
upcoming conferences and the donation of a
freezer to Survival Through Friendship
House in Goderich.
Presbyterian church to celebrate anniversary
The Ladies Aid of First Presbyterian
Church in Seaforth will be providing the
flowers for that church's. Anniversary Sunday
set for November.
That decision was made when the ladies
met on October 2. Viola Lawson, the
president, opened the meeting and Edith
McMillan gave the readings.
The ladies also bought new cups for the
church kitchen and agreed to do baking for
the Friendship Circle. They were having a
bake sale October 10.
After the business portion of the meeting
the ladies quilted.
HOSTESS` :'
ASST,. 001'
VARIETIES •
POTATO
CHIPS
2009
PKG.
HALLOWE'EN TREATS
Stock Up Now!
KEIISONS z1 OR >s2
HALLOWE'EN ASSORTMENT L4 8 1.99
ROUNTREE
HALLOWE'EN ASSORTMENT 18 s 2.19
SUNMAIO I4't
MINI RAISINS
TRIDENT
HALLOWE'EN GUM
KERR'S
LOLLYPOPS
ASSORTED
YRS LICORICE
14 5 oz 1.29
1G5 1.99
Soot' 1.69
20 n 1.99
JELLIED OR
WHOLE
OCEAN SPRAY
CRANBERRIES
14 Oz. 97
TIN
E.D,
SMITH
GARDEN
COCKTAIL
28 OZ. 79
JAR
At
CHICKEN OR PORK
STOVE TOP STUFFING 1709 1.29 J/
READY IN S MINUTES 700 A
MINUTE RICE g `. O
9
CLUB HOUSE
BLACK PEPPER
CLUB NOOSE LOOSE PACK
MANZANILLA OLIVES 375 mL 1.49
106 g 2.09
CLUB HOUSE RED
MARASCHINO CHERRIES 2 9° 1.89
CLUB ROUSE
PURE VANILLA 43 mL 2 29
BORDERS EAGLE BRAND
CONDENSED MILK 300"- •)`
. 9
E.0 SMITH
PUMPKIN PIE FILLING 19 oz 13
HOSTESS
WHIP TOPPING
HALLOWE'EN CHIPS zza g 1.99 NUTRIWHIP 500 ml
450 g 2.99
HALLOWE'EN CHIPS OR CHEESE STICKHUNTS TOPPINO
HUMPTY DUMPTY 2j4 g 2.19 REDDI
CHR{STIES B VARIETIES '`eirata, CHUMBG CRUSHEDV RDASTED•3 VARIETIES ASSTD VARIETIES
INSTANT
f.39
STOKELY
PEAS, CREAM CORN.
CUT GREEN OR WAX BEANS,
WHOLE KERNEL CORN,
SEASONED GREEN OR WAX DEANS
VEGETABLES
12-14
Oz.
TINS
`'- Pumpkin Pie
0 TArte.11
citrouirle
FROZEN �;,t \.
• READY I.�.u1,
TO BAKE
MRS. SMITH
PUMPKIN PIE
6801
"""1e....'
RITZ VOORTMAN DOLE
JELL -0
TURNOVERS PINEAPPLE COFFEE PUDDINGS
450 g PKG. 250 g PKG. 398 mL TIN 369 g PKG.
MAXWELL HOUSE
2.29
19`
YORK FROZEN TINY CUT
CARROTS
PACKED yo9c
IN
JUICE
EAGLE HONEY ROAST
ky 2.99 PEANUTS
3.2992049°
71
350 9 2.49
"FOR CLOSE UPS"
RED or GREEN
CLOSE UP
TOOTHPASTE
100 mL
TUEiE
YORK FROZEN FRENCH CUT
GREEN BEANS
1.99 COLOURED CHEESED 2.79
340 g
YORK FROZEN CORN OR
PETITE PEAS
TENOERFLAKE
Fy 1.99 PURE LARD -a, 129
wEsroNS PLAIN. SUGAR SEALTEST
DOUGHNUTS ORCIN OF 12 1.09 SOUR CREAM
PKG OF 12
500 mL 4,59
NEILSONS 2°e 500 a ;WHIPPING
250 mL
COTTAGE CHEESE 1.49 WHIPPING CREAM 1.29
WHITE, PINK,
CHAMPAGNE,
BLUE Oil
YELLOW
WESTONS
SOFT & CRUSTY OR BROWN & SERVE
ROLLS
PKG.
OF 12
1
JELL-O
JELLY
POWDERS
85 g PKGS.
MINUTE MAID
GRAPEFRUIT JUICE
LOW ACID. REG OR MOPE PULP
ORANGE JUICE
295-355 mL TINS
TAB, FRESCA, SPRITE. 750 mL MAPLE LEAF REGULAR OR RUM 8 BRANDY 692 mL
COKE oR DIET COKE
DEPOSIT 590 MINCEMEAT 3.29
WHITE SWAN WHITE
SERVIETTES
PKG OF 150 TETLEY ORANGE PEKOE
1.29 TEA BAGS 2ZS F G 2.99
EA SMITH TOMATO 48 oz
CLAM COCKTAIL 1.89
STOKELY BAR BEANS OR 14 or TIN
BEAN SAL4D 87�
LIBBYS 29 oz TIN
SAUERKRAUT 1.29
NcLARENS • 3 VARIETIES
DILL PICKLES
M-HOMO•SKIM
1 LITRE BAKERS MINI OR SEMISWEET 350 g
1.79 CHOCOLATE CHIPS 2.49
SbF 7 VARIETIES
184 g OCEAN SPRAY FROZEN 275 mL TIN
HERRING IN SAUCE 89' CRANBERRY COCKTAIL 1.49
FROZEN
STRAIGHT OR
CRINKLE CUT
SUPERMAN
FRENCH FRIES
WESTONS
5 VARIETIES
COUNTRY HARVEST
BREAD
C
1 kg
BAG
675 g
LOAF
VIVA
TOWELS
2
ROLL
PKG.
BATHROOM
TISSUE
COTTONELLE
4
ROLL
PKG.
THESE SPECIALS
AVAILABLE
ONLY IN:
COUNTRY OVEN BAKERY
FRESH MELLOW
CARROT CAKE '60, x2.49
FRESH BAKED 5
DINNER ROLLS 02_, 89°
CHEESE BREAD 16 DT 1.45
WHEN YOU BUY ONE
16P Q PACKAGE O/
MAXWELL MOUSE
GROUND
COFFEE
REG OR DF(ATT
ANY GRIND
LIM,T ONE COUPON
PER PURCHASE
HIGHWAY NO. 8 JOSEPHINE ST. (HWY. NO. 49
WINGHAM
MON., TOES. - 9 TO 6 P.M.
GODERICH
MON., TUES., WED. & SAT. - 8:30 TO 6 P.M.
WED., THURS., FRI. - 9 TO 9 P.M. SAT. 8:30 TO 6 P.M. THURS. AND FRI. - 8:30 TO 9 P.M.
COUPON EMPIRES
SAT OCT 1Q 85
r 03018554
WEDDINGS
DUFFY -- VAN ROIISSEL
Barbara Duffy and Eddy Van Roessel were
married Saturday, July 27, 1985 at St.
Columban Roman Catholic Church in St.
Columban. Father Andrew Sipek officiated at
the double ring ceremony. Organist was
Patsy Crowley and soloist was Jean Murray.
The bride is the daughter of Mr. and Mrs.
Robert Duffy of Dublin and the groom is the
son of Mr. and Mrs. Adrian Van Roessel of
Russeldale. Maid of honor was Darlene
Murray of Kitchener and bridesmaids were
Jeanette Rowland of Edmonton, Alberta,
Eileen Duffy of Dublin, Angela Duffy of -
Dublin and Leah Van Roessel of Peterbor-
ough. Best man was Mike Parsons of Staffa
and guests were ushered by Maurice Ruston
of Cromarty, Barry Kemp of Mitchell and Pat
Rowland of Edmonton', Alberta. Following a
wedding trip to Pennsylvania the couple
will reside at RR 1, Staffa
SEYMOUR- MCCALUSTER
Susan McAllister and Bill Seymour were
married Saturday, October 5, 1985 at
Egmondville United Church by the Reverend
Cheryl Ann Stadelbauer-Sampa and the
Reverend Bob Roberts. The bride is the
daughter of Ron and Flora Ann McAllister of
Egmondville and the groom is the son of
Betty A Coleman of Seaforth and Don
Seymour. of Idaho, U.S.A. Maid of honor was
Cheryl McAllister of Egmondville and
bridesmaids were Debbie Sommerville of St.
Thomas, Pat Twynham of Kanata and
Rhonda McAllister of Egmondville. Best man
was Robin Seymour of Seaforth and ushers
were Paul Kruse of Seaforth, Bill Swinkles of
Seaforth and Stephen Seymour of North
Delta. British Columbia. Ringbearers were
Kyle Kruse and Scott Sommerville. A
reception was held at the Seaforth and
District Community Centres. Following a
honeymoon trip to the Poconos, Pennsylvan-
ia. the couple will reside at 960 Southdale
Road in London. (Photo by Phillips I
BIRTHS
IAYCOX: Royce and Patty and Kerry -Anne
are proud to announce the arrival of
Amanda -Marie, barn September 24, 1985
weighing 7 lbs. 11 oz. Proud grandparents
are Earl and Doris Laycox of Varna and Max
and Dorothy Carter, of Egmondville.
PEOPLE
1Trt, Perley Bannberry and Mr. and Mrs.
Arthur A Burrows of St. Catharines and Mr.
and Mrs. Laurence Shepherd of Burlington
were recent visitors in Seaforth. Mrs.
Bannberry. Mr. Shepherd and Mr. Burrows
were horn in Seaforth where their father, the
late Dr. F.J. Burrows practised medicine for
nearly 50 years.
Mr. J. R Frost, a former Seaforth resident
now of St. Thomas and his sister, Jean Dill of
Dublin were in Seaforth Sunday and attended
/ a special service in First Presbyterian
Church.
Dr E.G and Mrs. Stewart of Waterloo and
Mrs Loyd Christner of Kitchener were
recent visitors with Mrs. Ure Stewart.
Mrs. Ivan Steckley and Mr. and Mrs. Ivan
Widdifield of Westmont Rose were recent
visitors with Mrs. Laura Stewart.
Friends and relatives gathered at the home
of Shirley Laverty last Wednesday to honor
Sharon Pethick of Winthrop with a bridal
shower. She will marry Steve Steinman of
Chatham on Saturday.
The program was conducted by Joan
Shapton of Exeter. After the program
Valerie, Cathy and Becky Laverty, Kara Lee
and Lesly Lynn Pepper brought in the gifts.
A lunch was prepared by her Aunt
Kathleen and Shirley with the help of Joyce
Williamson, Val Pethick and Carol Ann Hey.
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