The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

PAGE 16 WHTBY ERW Mi M. WEDNESDAY, MARCH 23, 1988 LOSEWEsT HEBA g ITO AL E GH COTOLPOGA 10-20 Lbs.I Would you 1M tochange Your ln fthe next 30 days ...Safeîy waugni à pnvoecau uppearunce à OU!f have eneirgy? CALL ME. FOR PERSGNAUZED SERVICE CALL BRIAN MURPHY ESO. BENEFITS- - A nutritionat diet that produces results"Guaranteed" - lncreased energy *Maintain»your weight easily after weight Ioss or "Quitting Smoking" - Saves you money as weII as gives resuits Ail products are sold on a 30-day money back guarantee TAPE ME TO YOUR MIRROR ru 0 ma U- ma M ma IE-MI M- I I I I I I m ime - Brand New Just Arrived W- - Exclusive to the Durham Region Silver Speed 800 Facial Unitj For afacial tan only or for * our customers who prefer - a little extra tan on their face. I PLUS 6 TANNING BEDS i WITH FACIALS i Beds -30min$7. -10 sess ions $49. * Students $4 - * Facial - 10 min. $2.- - 20 -30 min sessions $89.* i WN ATRIP FOR 2 TO VEGAS jBeginning Feb. 1 atter each session you may titI in a ballot and! -be entered in the Vegas draw. Draw will-be held onMay, 31:.' - Hours: Monday - Friday 10:.00 - 10:00 *Saturdays 10:00 - 6:00 i OPEN SUNDAYS 10-6 i Bring in this ad and receive your lst facià free. !965 Dundas St. W. (WOst Lynde Plaza), Whltby 668-7050- Put spice rný Add flavour* to your veggies With the advent of spring, we once again look forward to the avaiiability of plentiful, fresh vegetabies. Vegeta- bles - the ideai, affordable food, are packed with nutrients, and low in calories. .But too often, we get into the habit of s'erving hum-drumn vegetabie dish- e... . steamiùng the. vegetables, topping themn with butter and a littie sait and pepper and that's it. It's no wonder ,both kids and aduits often dislike vegetables! But with the addition of a few welI-chosen. seasonings and spices, vegetables can be flavorful and delicious, to even the pickiest of eaters. The spices you choose for a vegeta- ble dish are the key to success. Sauteed Peas with Water Chestnuts 4 tablespoons butter 'h teaspoon Onion Sait 14 teaspoon Cracked Black Pepper i teaspoon each Freeze-Dried Chopped Chives, Parsiey Flakes Shrimp Creole 1 pound fresh or frozen, peeled and deveined shrimnp 2 tablespoons vegetable oil or bacon fat i cup chopped ceiery 1 cup chopped green pepper. 1 cup chopped onion 1 gariic clove, crushed 2 teaspoons paprika i teaspoon leaf thyme 2 teaspoons sait 2 cans (i lb. each) tomames, cut up 1/2 cup water. 1/4 teaspoon hot pepper sauce 1 bay leaf 1 tabiespoon cornstarch 2 tabiespoons wter Cook shrimp according to package directions. Rinse in coid water and drain. Cut shrim-p lengthwise; set aside. In a 3-quart saucepan saute celery, green pepper, onion and garlie in oil until tender. Stir in paprika, thyme, and sait. Add eut Up tomatoes with liquid, water, hot pepper sauce and bay leaf.% Bring to a boil; cover and simnier 15 minutes te blend flavors. Stir in shrimp. Blend together cornstarch and water until smooth; stir in sauce. Bring to a boil while stirring constantiy; hoil 2 1 8-ounce can siiced water chestnuts, drained i pound sugar snap peas or 2 6-ounce packages frozen pea pods, siightly thawed. life In large skillet, melt butter with next 4 ingredients. Sauté lightly. Add water chestnuts and peas. Stir and sauté just until peas are crisp-tender, 2 to 5 minutes. Makes 6 servings.., ~~ ~~~ tot ri-kLJ ~o~ y~A-< I~ o metý kuýd .24-:5M Y5 cur Àker o Ler . ~~VV~DTYI4' ~~~C4l t v ~ &.VL, ~ o CGmOirtJv~ds - L' 611i1L ê-2. a e Ur .ok. ;rt -àDLýoia.. kdtr Ovu-r 1 6ib-ri