How I get along with a no-fat diet, or maybe 3 or 4 grams a day, am just listing a few of the things that have made it easy.

GROUND BEEF: I grind my own in the food processor, using round steak or chuck with all fat removed. If I can't broil it, I "pan broil" in a hot iron skillet sprinkled with salt or garlic salt.

PORK: Roast the tenderloin, coated with mustard or marinate first, removing any fat. It is good. Also the boneless pork loin roasted or cut into chops. Sometimes I brown them in a hot skillet and then put into a casserole and bake in tomatoes or cover with sliced apples and bit of nutmeg or cinnamon. Also, it can be cut up and added to vegetables or other casserole recipes.

LAMB: I remove all the fat from a half of a leg of lamb, make slits and tuck in slivers of garlic, then sprinkle with dill. Roast as usual, not too well done!

STEAK: Sheer utter luxury! Filet mignon has so very little marbling that you can cut off the outside fat and broil or pan broil with no problem. Buy tenderloin of beef on sale, freeze.

TUNA: The chunks packed in water are great for casseroles and salads. Cream of mushroom, cream of celery soups have very little fat when you don't add milk.