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Heart Smart Holiday The Jure of tantalizing party treats, rich creamy desserts and large feastive meals often make our best intentions to follow a sensible diet during the holiday season fall by the wayside. If you're watching your fat and cholesterol intake, these simple guidelines will help you make smart food choices during the holiday entertaining season. 1. Have light snack before leaving the house to visit friends and relatives. Chances are you won't be tempted to over-indulge in treats. 2. If you are tempted to eat something you know you shouldn't taste it first. If it's a '10', go ahead and enjoy it. But if it's less than a '10', it isn't worth it. Bs 3. If you are determined to stick to your diet during the holidays, bring a platter of heart smart hors d'oeuvres of dessert items as a gift for the host or hostess. 4. If you are doing the entertain- ing, keep in mind that most people are watching their diet in some way. Include some low fat alternatives such as dips made from yogurt or fancy, whole grain fruit breads on your menu. Your guests will ap- preciate your thoughtfulness. Eating smart makes sense, but it should never take the fun out of eating- especially at- holiday time. These festive recipes from the Becel Heart Health Information Bureau are heart smart, but best of all, they taste great! : Pistac Crust 1 cup flour 2 tbsp. white sugar Y. cup margarine Y% cup pecans (ground) Mix and press into a 9 x 13. greased pan Bake: in 350 F oven for 10 to 15 minutes. Set aside to cool. Filling: Beat together 1 8 oz. package of Philadelphia Cream Cheese and ¥% cup sugar. Fresh Fruit Cheese Pie Crust 1-% cups (300 mL) graham cracker crumbs Ys cup (75 mL) Becel Margarine, melted 1 tsp. (5S mL) cinnamon Filling 1 envelope unflavored gelatin 2 tbsp. (25 mL) cold water 2 tbsp. (25 mL) lemon juice Y cup (125 mL) skim milk, scalded 2 egg whites Y cup (125 mL) icing sugar 2 cups (500 mL) low-fat cottage cheese 1 tsp. (5 mL) grated lemon rind Topping Fresh strawberries, kiwi fruit, sliced bananas or any fresh fruit combination. Filling Place gelatin, water and lemon juice in blender container, cover and blend at low speed. Add scalded milk and continue to blend scraping sides of container with rubber spatula. When gelatin is dissolved, add egg whites, icing sugar, cottage cheese and lemon rind. Blend at high speed un- til smooth. Pour into prepared crust and chill until firm, about two hours. Top with your choice of seasonal fresh fruit just before serving. Makes 8 servings. Orange Shortbread : 1 cup (250 mL) Becel Margarine Y% cup (125 mL) icing sugar 1-%4 cups (425 mL) all-purpose flour Ys cup (SO mL) rice flour, grated rind of 1 orange Preheat oven to 325 F (160 C) Cream Becel until light. and fluf- fy. Add sugar gradually, beating constantly. Stir in orange rind. Com- bine flours and stir into batter by hand. Pat down dough on lightly floured board to %-inch (5 mm) thickness and cut with 2-inch (5 cm) cookie cutter. Place on greased (using Becel) baking sheets. Bake for 20 minutes or until golden brown. Makes about 36 cookies. Variation: For plain shortbread, eliminate grated orange rind. Add festive decorations for the holidays. Eggless Fruit Cake ; 1 cup (250 mL) all-purpose flour 1 tsp. (5 mL) allspice '% cup (125 mL) lightly-packed brown sugar 1-% cup (300 mL) candied mixed fruit Y lemon grated rind Y% cup (50 mL) Becel Margarine 2 tbsp. (25 mL) lemon juice Y cup (125 mL) skim milk Y% tsp. (2 mL) baking soda *« Combine flour, allspice, brown sugar, fruit, rind, Becel Margarine and lemon juice in mixing bowl. Combine milk and baking soda and add to flour mixture. Stir with a wooden spoon until well mixed. Place in greased and wax paper lin- ed 8-inch (20 cm) cake pan. Bake at 350 F (180 C) for 35-40 minutes or until done. Makes 1 cake. 10 Dessert Layer this on top of the cooled crust. Now layer this with another 250 mL of cool whip. Mix 2 packages of pistachio pudding (Jello) and 2% cups of milk and spread over the cream cheese filling. Then spread another 500 mL of cool whip on top. Then sprinkle re- maining pecans on top. Betty St. Amand This week's cook of the week is the News' own advertising manager, Betty St. Amand. She says that everyone always loves this recipe- it's one of her favorites. Cool and serve and wait for the compliments. Terrace Bay-Schreiber News, Wednesday, December 3, 1986, page 9 Favorites Gilles Pouliot, MPP Lake Nipigon Helping You Is My Job! CALL TOLL FREE: 1-800-268-7192 Monday to Friday during business hours TO ALL MEMBERS OF "TERRACE BAY COMMUNITY CREDIT UNION NOTICE OF 1986 ANNUAL MEETING NOTICE IS HEREBY GIVEN, that the 1986 Annual Meeting of the Terrace Bay Community Credit Union will be held in the OFFICE on SUNDAY DEC. 7th at 7:00 p.m. for the following purposes: 1) To receive reports 2) To elect directors, supervisory committee and credit committee. ) 3) To appoint auditors. 4) To consider and if thought fit, to confirm Resolutions and By- law changes recommended by the directors. 5) To transact such other business as may be properly brought before the meeting. THE BY-LAW CHANGES TO BE ACTED ON: 1). 2.03 to increase the minimum number of shares for membership. 2) 10.05 to increase lending limits Coffee will be served after the meeting. There will be a door prize draw for a JCR-390. Note: There will be no mailing of this notice to members. ALL MEMBERS ARE URGENTLY REQUESTED TO ATTEND.