from The Sheaf ‘ V ,. by eve behr and cindy devine " .

North Americans are often overfed and undernourished and lack of nutritional information combines with poor choices in under- mining health. In underdeveloped countries, malnutrition is the result of many factors. We often lack the knewiedge of how OUR consumption affects equitable distribution of food‘throughout the world. Thousands. if not millions of people throughout the world will die of starvation in the next ten years because of no co-ordinatlng policies aroundthemorld to stockpile foOd. ~ ' ~

Although Canada is well able to feed her own people nutritioust

and well. malnutrition is an epidemic in Canada according to statistics compiled regarding hospital admissions connected with disease related to the food people eat. Savings in health care ser- vices could be perhpas 21/2 billion dollars a year it nUtrition were up-

g’raded in this country. In a recent set of community interviews. it was revealed that 60% of the clients didn't even know, let alone eat

the foods they needed to keep them healthy. After counselling. fewer than 10% were below standards.

Dietitians. Community nutritionists, home economists. teachers,~

public health nurses. dentists, doctors, teachers and agriculturlsts are but a few of the many people who are concerned about Malnutrition — At Home and Abroad. You should be alsol Are You?!

Can you be? Many students are limited to Iess-than-desirable kitchen facilities — a hot plate or stove with only one working burner. a fridge with a tiny freezing compartment. or no fridge at all. Students often share the kitchen with two or three others. so again storage space and cooking room is limited. 4

With a students' often hectic schedule, a great deal of time can- not be spent on cooking —_it’s,often easier to pick up a junk sandwich at. the cafeteria .

Recipe books cause more frustration than actual help to the average student. The recipes are large enough for 6 or 8 people — so the student can either invite his or her class over for supper (quite expensive, anduncomfortable in a one-room suite!) or pick at the stuff for a week!

Not only that. but recipes usually call for ingredients that are too expensive for a student to buy. Sometimes you may have none of them! As well. recipes calling for 14 or so ingredients are common and require one to have countless boxes and cartons and jars of in- gredients on hand and crowded into limited cupboard space.

And now at last there's hope for the starving student. There’sg

cookbook from Vancouver that starts from the assumption that one is (a) single. (b) poor. (c) busy and maybe (d) has very limited cook- ing facilities (i.e. just a hot plate and maybe not even a fridge).

In this little book not only are there about 200 recipes offering plenty of variety in meals (a selection of which appear below). but there are also hints about shopping, a guide to the lasting power of most foodstuffs when not kept in a refrigerator. a two page article on how to cope without a proper kitchen, and other goodies.

if you want a copy of this cookbook. write: The Hotplate Cookbook. 4333 West 11th Street. Vancouver. British Columbia. A single copy costs 75¢ (10 copies for $5 plus 50c for postage and handling).

, 0.." aim/grade)

Christmas Soup

dash of pepper

'/¢ tsp. onion salt

green pepper (small amount) small tomato '

1 cup medium white sauce (See sauces)

V4 tsp. basil

1/8 tsp. celery salt

Cut two slices off the tomato and chop the rest. Slice 6 to 8 thin

slices of green pepper and add, with the chopped tomato. to the ‘ heated white sauce. Add spices. stirring constantly. When heated, through. serve in individual bowls. topping each bowlful with a

tomato slice. Serves 2.

White Sauce

V4 tsp. salt dash of pepper ‘/2' tsp. flaked onion

1% tsp. margarine 1‘/: tsp. flour

V2 cup milk

Melt margarine in saucepan and add flour. Add milk gradually. stirring constantly until sauce is thickened. Add flaked onion if

desired. Use as a sauce or blend with other ingredients to make a '

soup. Serves 1 or 2. NOTE. For medium or thinner white sauce, add more milk.

(X

New h'

Variations of Medium White Sauce

Tomato Sauce: Add 1 small can Tomato Puree to prepared white sauce. " .

Egg Sauce: Add 1 chopped hard-cooked egg and a pinch ot dry

. mustard to prepared white suace.

Celery Sauce: Add ‘A cup tinelychopped cooked celery to prepared white sauce.

Potato Pancakes /

Dough: Use instant Mashed Potatoes —- prepare according to package directions. using slightly less liquid than called for. Add 1 tablespoon Cream of Wheat. flour or cornstarch. and 1 egg. For

variation add any of the following: diced ham. chopped herbs. '

chopped and sauted onions, finely chopped mushrooms. chopped green or black olives. sardines drained and mashed.

Form into bails. flatten with fork and slowly brown in frying pan. Serve with bologna. corned beef, leftover chicken stewor tuna.

French Rice

2 tsp. margarine V2 cup water V2 cup rice ‘/4 cup mushrooms (or more) 5 oz. condensed onion soup pinch of salt . V2 cup broccoli. or V4 cup diced green pepper

Melt margarine in saucepan..Add rice and stir 'over medium heat until golden brown. Add onion soup, salt. water and mushrooms. green pepper or broccoli. Bring me boil. Cover tightly and simmer until liquid'is absorbed. Makes 1 to 3 servings.

Mulligan Stew . '

1 small onion . . 1 carrot, peeled and diced V4 cup celery. diced (leaves included)

1 large potato. cooked, peeled and diced

1A» lb. fresh or frozen fish (cod or halibut)

1 small can tomato paste ' -

salt and pepper

Cook onion in a little oil until tender. Cock vegetables and add to .

onion. Cut fish into 1 inch pieces and add. with remaining in- gredients, to onion. Simmer. cover. far 15 minutes or until vegetables and fish are tender. '

NOTE: Leftover cooked meat may be substituted for fish.

On Buying Meats

When buying roasts don't be'shy to ask the butcher to cut a likely looking roast into me pound pieces. You can then wrap each miniroast separately when you get home and put them into your freezer (ii you have one). i myself cook roasts in"a glass casserole (which I use to cook practically everything i get around to cooking). Just put it in the casserole, throw some salt on and put vegetables around“ if desired. Put it in the oven (rangette ovens are all I’ve ever had) at 350°F for an hour and a half and Voila! A succulent roast to nibble on. (Cold roast makes a better midnight snack than chips. and goes will with beer): _,

. 1/8 tsp. each ground cloves. ginger,

2. Shredded cabbaqe'lgreen or

' winter.

Sausage

2 or 3 small suasages 1/3 cup medium white sauce (See 2 wleners (optional) ‘ bit “ 1 small carrot. grated

Add carrot and onion to white saum them withthe sauce. Serve with 3 NOTE: Pork chops may be used)

Canned Veg ,

Stretch by dividing can in-haif. .. marinate the other half in salt, oil a overnight. This can be done with ; corn. spinach, etc. Serve marinated lunch. or with hamburger and po also be added to soups.

Apple Bak

1 small can baked beans 1 s 1 stp. vinegar or lemon juice

1 tbsp. brown sugar

Combine all ingredients in saucepan for 10 minutes. Remove from heat Makes 1 or 2 servings.

NOTE: Serve any leftovers on toast

1 potato ‘/ic' 3/4 cUp cauliflower bits 1 is 1 egg . " sail

Boil potato and cauliflower. drain a egg. cheese. margarine and seaso ‘

browns.

Salad Com

1. Shredded cabbage. diced app and Miracle Whip.

fresh cooked beets and Mirac 3. Sliced cucumber, lettuce and ‘ 4. Sliced tomatoes. grated che with Miracle Whip or Red dre 5. Shredded cabbage. shredded rt cottage cheese. 6. Shredded cabbage. grated c “ Miracle Whip. 7. Shredded cabbage and 'a an ; 8. Shredded cabbage, sliced pi. egg and. Miracle Whip. 9. Lettuce. green onion and cei ' 10. cucumber and vinegar. Soak , 11. Sliced cucumber. sprinkled wi,

Hamburger 1 tbsp. margarine-or oil 1~- ‘/o lb. ground beef V4 '

2 tbsp. chopped onion Brown and fry meat in hot fat. Add V

do not boil. Serve over noodles of . dessert with fruit or jam.

Potato Sala

Salad1:-

1 potato . 1/8, 1 hard-boiled egg 15m 1 tbsp. Miracle Whip or oil and vin 1 large radish , Pa

Boil potato. cool and dice. Shell 3 radish and celery. Combine all ing" paprika over top. (Serve with cucU

Salad 2: ’ Combine diced potato, salt, oil and desired. ,