• Use less butter or margarine, a teaspoon instead

Use less butter or margarine, a teaspoon instead of a tablespoon.

9. Order wisely when ordering out.

Don’t leave healthy eating habits at home. Use what you’ve already learned in this pamphlet to help you select wisely, then:

• Insure a nutritious meal. Ask about ingredients or preparation methods unclear from the nftenu.

• Make reasonable special requests: Ask for sauces and dressings on the side, little or no butter, etc.

• If you eat at fast food restaurants often, choose lower-fat selections most of the time. These generally include: grilled (not fried) chicken sandwich without mayo, garden salad with light dressing, pizza with veggies, cheese-less or reduced-fat burger.

10. Stop number crunching.

It doesn’t take a math whiz to eat a healthy diet. Learn which foods you should eat more or less of, and you won’t have to count calories or even grams of fat. Just be sure to balance higher fat treats with more nutritious, lowfat selections.

This week’s recipes are from the new VIP Cookbook. Volume VII, entitles A Potpourri of Virginia Cooking (which features a picture of The Inn on the cover). This cookbook is a fundraising project to benefit the American Cancer Society headquartered in Richmond.

Red, White and Green Potato

Bake

1 pound red potatoes

1 pound red and green peppers

1 large onion

1 clove garlic, minced

1/4 cup olive oil

salt and pepper to taste

Cut scrubbed potatoes in thick slices, 1/4 to 1/2 inch. Cut peppers in 1 inch slices. Cut onions in thick rings. Separate rings. Place all vegetables in a shallow oven-proof dish. Combine garlic and oil. Pour over vegetables. Add salt and pepper. Toss gently to coat all vegetables well. Preparation 10 minutes. Bake at 425 degrees, uncovered for 30 minutes, turning once. Yields 4 servings.

Onions Au Gratin

3 large onions, cut into 6 slices

1 beef bouillon cube

3/4 cup water

1/2 teaspoon thyme

salt and pepper to taste

butter

1/2 cup breadcrumbs

2 tablespoons melted butter

1/2 cup sharp grated cheese

Peel and slice onions. Dissolve bouillon cube, water and thyme and