On 5 Manufacturers Coupons, with Triple Coupon and additional $10.00

Common
Cents

by Sharon Stein

Eat Hearty Food Festival

VISIT WITH A REGISTERED DIETITIAN AND EAT HEARTY
This Saturday, August 26, registered dietitians will be visiting
every Great Scott! Store. Eat Hearty cooking demonstrations
will be conducted at 9AM. Stop by Great Scott! this Saturday
morning and get on the road to Hearty eating.

EAT HEARTY FOOD FESTIVAL AT GREAT SCOTT!
Great Scott! and The American Heart Association of Michigan
have joined forces to bring you healthy shopping and eating
tools that may save your life. Are you confused by all the
choices in the grocery store? "No cholesterol", "low fat", "lite,
lite, lite"? End the confustion and learn once and for all how
to pick the right foods for heart healthy eating. American
Heart of Michigan is now accepting reservations for FREE
Great Scott! Supermarket Tours that will teach you how to
shop Hearty. The tours are available in all stores during the
weeks of September 4th and September 11th. If you would
like to make a reservation for a free tour call American Heart
at: 557-9500.

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EAT HEARTY RECIPE
BAKED POTATOES WITH VEGETABLE TOPPING
6 Medium baking potatoes, about 2 pounds
1 small onion, finely chopped
2 green onions with tops, finely chopped
1 small carrot, shredded
2 radishes, shredded
1/4 cup cucumber, peeled, finely chopped
2 tablespoons cider vinegar
1 tablespoon chopped fresh basil
or 1/2 teaspoon dried basil
1/2 cup plain nonfat yogurt
'A cup grated parmesan cheese
1/4 cup skim milk
1 teaspoon nonfat "butter" granules
Freshly gound black pepper to taste

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Preheat oven to 4000. Bake potatoes for 50 to 60 minutes, or
until tender. Combine onion, green onions, carrot, radishes,
cucumber, vinegar and basil. Toss to mix well, set aside. Cut a
1 inch thick slice off the top of each potato, carefully scoop out
the pulp and reserve the shells. Mash potato pulp with yogurt,
parmesan cheese, skim milk, "butter" granules and pepper. Mix
until smooth. Stuff potato mixture into reserved shells. Place on
baking sheet and bake at 350 for 25 to 30 minutes. Serve hot,
topped with vegetable mixture.

Nutrient analysis per serving (one potato):
199.19 cal.
Calories
7 82 gm.
Protein
39.49 gm.
Carbohydrate
158 gm.
Total fat
0 85 gm.
Saturated fat
0 19 gm.
Polyunsaturated
0 38 gm.
Monounsaturated
3 84 mg.
Cholesterol
124.55 mg.
Sodium

140„,1,,

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This recipe reprinted from the American Heart
Association, LOW-FAT, LOW-CHOLESTEROL
COOKBOOK

Yours Truly.

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