PAGE 10, WIFTBY FREE PRESS, WEDNESDAY, FEBRUARY 17,- 1988 NURSING & HOMEMAKING SERVICES CALL 24 HRS/DAY - 7 DAYS/WEEK NURSES *COMPANIONS *HOMEMAKERS [N HOME OR INSTITUTIONS ADDMONAL SERVICES BY REGISTERED STAFF. FOOTICAREHOME VISITS INO.UDES 4 BTING DES#G CORNS a CALLUSES BATPRESS/URESINWGI< TOENAIL CARE - LO RSUE/WIH FOOT SOAKS / MASSAGES MDICATIONS / INJECTIONS FQOD for Healthy, hearty Moussaka- great winter warmer Preparation: 25-30 minutes Cook.- 30-40 minutes 1 large eggplant, eut into ½V-inch thick slices V2 cup imelied.margarine 1 lb ground beef or Iamb 1 onion, chopped 1 clove garlic, minced 1 tbsp ail-purposeflour '2 tsp EACH: ground cinnanon, oregano, salit '4 tsp EACH: nutmeg, pepper N4 cup EACH: ketchup, water '/i cup dry red wine 1 can (19 oz/540 iL,) tornates '4 cup mincei'parsileY Creamy Saué . . '/i cul.)fmargaiý& e4 cup ali-purposeflour 1 M2~ cups chicken broth 1 cup milk Nutineg Arrange cggplant slices on a 10 x 15-.:-îchjelly roll pan; coat withmar- garine. Bake uncovered at 4000 F for 15 m'inutes. In a large frying pan, brown meat; drain. Add onion and garlic, cook 5 minutes. Stir in remaining ingredients and cook until thick, about 15 minutes. Creamy Sauce: In a medium sau- cepan,melt margarine; gradually blend in remaining ingredients. Cook, stirring constantly, until mix- ture thiekens, about 5S minutes . In a7xl1l-inch baking dish, arrange ½/ of the eggplant and top with meat sauce. Cover with remaining eggplant and top with creamy sauce. Sprinlde with nutmeg. Bake uncov- ered at 350'F for 30 to 40 minutes. Makes 6 servings, about 569 calo- ries per serving. 7 . btL,*tr - lML. vi. vp~iaà oi îmL. "i! ak -ee..Lniy LC4 (Po ,mL. Ied ML. I ~ ~~-q~uiat~ fv~cdo~ 4~ jWc.Q.. aso ,viL. -iA C44jO 4s'v .%a ppLp 4-ô ¾ hdL. i2sIrfi. 1~u.X~41kQ- Oà ait ;n c0. kuavlŽc4idi OUm $ou~t- 4- 6vm emegLk- vviaumktaf w4id so. kthe Cupboard Keep that warm feeling!!I in the store /1-50% off e ~tiil Sat. Feb. 20. 356 Brock St. south Whitby 666-1600 UIOU6II~ .kj ~.OIIrf.L~~ paf~~L*- 1The b»ý