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wfefekefdctimm- flavor doesnt have to be sacrificed in lower fat cooking consumers attempting to adopt a lowerfat diet are like cooks trying to make a new recipe without clear instructions in short theres a lot of confusion and mistakes in many recipes you can cut fat by as much as half and not notice the differ ence in taste says master chef edouard colnerus he suggests poaching and steaming foods or frying in a nonstick pan to reduce fat added in cooking trying new recipes designed to thyme leaves and pepper 15 lb boneless sirloin steak cut 2 inches thick heat oil in heavy non stick skillet over medium- high heat add mushrooms and shallots cook 4 to 5 minutes or until vegetables are tender stirring occa sionally add wine and cook until evaporated stir in salt thyme and pepper remove from heat cool thoroughly meanwhile trim excess fat from steak to cut pocket in steak make horizontal cut through cen- of steak parallel t o maxi- in many recipes you can cut fat by as much as half and not notice the difference in taste m i z e flavor while minimizing fat is another healthy tactic suggested by this expert here are two delicious choices to add to your weeks menu savory mushroom- stuffed steak 1 tbsp olive oil 1 cup finely chopped fresh mushrooms 14 cup minced shallots or green onions 1 tbsp dry red wine 14 tsp each salt dried face approximately 1 inch from each side cut to but not through opposite side spoon cooled stuffing into pocket spreading evenly secure opening with wood en picks or string place steak on rack in broiler pan so surface of meat is 4 to 5 inches from heat broil 26 to 32 minutes for rare to medi um turning once place on warm serving platter tent with aluminum foil and dr michael pollak dds general cosmetic dentistry special interest in cosmetic dentistry bleaching bonding implants porcelain veneers emergency care general dentistry childrens dentistry convenient location extended hours sunkist plaza hwy 48 16th ave markham 4722454 free dental consultation 4 o e w an open house for people interested in supportive housmyorkregion we want lo hear from you we are consulting with consumers their families and service providers the supportive housing task group for longterm care planning of the york region district health council is developing a plan for supportive housing for frail elderly physically disabled brain injured hivaids plan to drop by our open house on thursday april 6 1995 anytime between 200 pm and 800 pm to discuss needs and alternative models for supportive housing or to complete a copy of our survey and speak directly with ltc committee members all arc welcome location milliken mills community centre 7600 kennedy road markham for further information or to obtain a survey contact patricia wilson at 905 8309899 or 416 7987213 allow to stand 10 to 15 min utes remove wooden picks carve steak into 12 inch thick slices makes 6 servings per serving 153 calories 69 g of fat chinese pork salad the distinctive flavors of the oil and vinegar dressing combined with a lowfat cooking method such as roasting reduces the fat in the recipe while maintain ing the taste 13 cup hoisin sauce 2 pork tenderloins about 300 grams each 1 tbsp olive oil 2 tbsp orange juice con centrate 2 tbsp balsamic vinegar 2 pears 13 lb thin chinese rice noodles radicchio leaves boston or leaf lettuce 4 tbsp toasted pine nuts optional sesame dressing 2 tbsp rice wine vinegar 2 tsp soy sauce 1 tbsp vegetable oil 2 tsp sesame oil 1 tsp sugar brush hoisin sauce onto pork tenderlions and mari nate for two hours com bine olive oil orange juice concentrate and balsamic vinegar peel and cut pears into small wedges toss in olive oil mixture cover and refrigerate until ready to serve place pork tender lions on foil lined pan and roast in a 425 f oven for about 20 minutes until there is still a hint of pink in the centre let pork sit for 10 minutes before slicing into medallions combine sesame dressing ingredi ents and set aside bou noo dle for one minute drain and toss with sesame dress ing to serve arrange 2 to 4 let tuce leaves on each plate place noodles on top of let tuce and arrange pork medallions on the noodles garnish with pear slices and pine nuts makes 4 to 6 servings or 8 as an appetizer per main dish serving 350 calories 16 g of fat doctors rae days the physicians of the markham stouffville medical association who practice in markham unionville and stouffville have elected to close their practices for all elective services on april 5 april 17 april 28 this is being done at the request of the ontario medical association emergency services will not be affected why health care funding is in crisis doctors are being told by the government to decrease utilization but have not been provided with a system to achieve that goal we would much prefer to decrease our use of resources on an individual basis but the current system actually penalizes physicians who show responsibility in the management of health care dollars at present these coordinated closures are the only option available to us we want a better system we apologize for any inconveniences caused by these closures and we are hopeful of your support in our efforts to provide better care for less dollars for more information please talk to your doctor