CJAFHIC W
CMWTH PICTUH OF CM ttttAl IHVf JTHtNTS
thai
0 .1 $11
read what BILL STERN
Own ol AmwtCM SpOfUuiltit
ysoWISE INVESTING
"IF
yow hot fnmlcd if ,000
n o toringt occovnf fn January,
1958, if wotrfd ba worth
1,090 fodoy
FROZEN FOODS
(CotitinucdJ
cam corn Mwum J
U.m T. -
iioooi "'""I
J AMU At I liu IOWI
IF
Aanf
"But
IF
you hod invtlwd $ ,000
in common tfocfci in January,
,959, a would be worth
$1,399.32 today!
Dmr-JeM 65 idiuttil (mmm m4j)
you nod inrtt'ed $ .000
In a CAPt COMl HOMES! Tf -n
January, 1958, yov would b
NSt ownar of o hok homttil
thai Mlfi for $ 2 24 0 fodoy
"YOU INVEST IN YOUR
HAPPINESS... AND
IN FLORIDA'S FABULOUS
FUTURE. ..WHEN YOU
invest in "-jasaf-CAPE
CORAL"
"Actually more money has been made in real
estate than in all other totms ol investment
combined. And when your investment is in
highly desirable, impioved land like a Cape
Coral homesite-you combine safety with
growth potential. You have but to see the
many civic improvements, the miles and
miles ol paved streets and wide waterways,
the hundreds ol magnificent homes to know
thai an investment in Cape Coral is i wise
and promising one indeed!"
ifr Horn elite i In new taction at now ovoirabla ot
.nor men .l-ii. .. .
CAPE CORAL invites impeclion
CAPE CORAL HOMESMS art sold on
merit alone (or os lillle as
i down.
f monthly
$20;
, Il yu cinnil nrt Dili
"Welifliml Hondi'linri" in pitiar
TAKE ONE MINUTE TO PROVE
CAPE CORAL IS FOR YOU!
CtUMIU Of (OMMIKI MEM It I
Ll Ctuitr, fl. Mytil, Old (auntv, flrla llitt
cicurDiirui intih fibst annual tournament
riontnmtrl! fAoutous tishing. rums, mm
! Ouh Oworonly Land and ittl Co.,Dpt.tW j
Htut ruth mm Mil J copy ftl "THE CAPE COHM j
STOUT" k M tolw U dala.li m hihina Touftonl j
!,... !
i
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i
i
i
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I
Jaw...
STIFi)
k
SIZES
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Mail coupon (or your FREE
Hayes Half-Six Catalog.
I Please rush FREE Hayea Catalog. (417) I !!
Addresa
is
.11
PoatOIHc Zon e S t Me s J :
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Srnt check or M.O. Satiifaction Guaranteed
I SPENCER GIFTS MinuTc'S "i f.7
A Brand Name is a maker's reputation 1
Iff your NAILS
oRSIPILLTir
CORRECT THEM THIS MEDICALLY PROVED
WAY. Just drink one daily envelope of Knox Unfla
vored Gelatine (115-120 grains, about 50 in fruit or
vegetable juice, bouillon or water. Published clinical
studies using Knox, and Knox alone show 7 out of
10 women have success. Mostly within 90 days. Avoid
imitations. Your doctor will tell you.
PHYSICIANS: Reprints of all published medical
studies on request.
O tOOl Knoi Oflatlnr, Inc.. JohfrMown, N Y.
- Half-Hour Meal
TO PREPARE AND COOK: 30 MIN.
1 10.OE. pkg. frozen lima beans
1 lb. bulk pork sausuge
3 tablettpoons finely chopped onion
cup water
teaspoon ground nutmeg
l teaspoon marjoram
1 tablespoon flour
1 4-oe. can sliced ripe olives, drained
1 cup thick sour cream
1. Cook lima beans according to directions
on the package; drain, reserving liquid.
2. Meanwhile, put the sausage into a skil
let and separate into pieces. Add onion and
water, cover, bring to boiling, and simmer
10 min. Drain off the drippings.
3. Blend the nutmeg and marjoram into
mixture in skillet. Stir in a mixture of the
flour and reserved bean liquid; bring to
boiling and boil 1 to 2 min. longer, stirring
constantly. Mix in the lima beans and olives.
Blend in the sour cream gradually; heat
thoroughly (do not boil). Serve at once.
About 4 servings
Spinach Amore
to prepare: 25 min.
1 10oz pkg. frozen chopped spinach,
thawed and thoroughly drained
1 egg, beaten
1 cup small.curd cream-style cottage cheese,
drained
Vi cup flour
V teaspoon salt
teaspoon black pepper
2 tablespoons cooking oil
2 tablespoons grated onion
2 tablespoons shredded Parmesan cheese
Fat for deep frying
1. Mix spinach into beaten egg; add cottage
cheese, flour, salt, pepper, cooking oil, on
ion, and cheese. Blend well.
2. Heat fat to 380F. Drop spinach mixture
by tablespoonfuls into heated fat; fry on
both sides until crispy brown. With a slot
ted spoon, remove from fat to absorbent
paper. Serve at once. About l'z doz.
Fish Stick Special
to prepare: 20 min. to heat: 15-20 min.
1 8oz. pkg. frozen fish sticks
14 cup chopped toasted almonds
1 cup (about 4 oz.) grated Cheddar cheese
2 tablespoons chopped onion
V cup milk
cup chopped sweet mixed pickles
2 tablespoons buttered dry bread crumbs
1. Arrange fish sticks in a shallow baking
dish. Mix the remaining ingredients except
bread crumbs and spoon over fish. Top with
crumbs.
2. Heat In a 425F oven 15 to 20 min.
About 4 servings
Family Weekly, January 15, 1962
Creamy Brussels Sprouts Soup
to prepare: ABOUT 10 MIN.
1 10-oz. pkg. frozen Brussels sprouts,
thawed and cut in halves
1 cup thick sour cream
Yl teaspoon salt
V teaspoon black pepper
1 i cups chicken stock or broth
1. Combine Brussels sprouts, sour cream,
salt, and pepper in blender container.
Blend. Add chicken stock; blend.
2. Heat thoroughly (do not boil) and serve;
if desired, garnish with parsley or water
cress. About 8 servings
Sparkling Fruit Refresher
to prepare: 10 min.
1 16-oz. pkg.. frozen whole 'strawberries,
just thawed
1 6oz. can frozen orange juice concentrate
1 6-oz. can frozen lemonade concentrate
3 cups cold water
2 drops red food coloring
1 12-oz. bottle ginger ale, chilled
1 pt. orange sherbet
1. Combine frozen concentrates and water
in a punch bowl; stir until well blended.
Mix in food coloring and ginger ale.
2. Add strawberries (including sirup) to
the punch. Float scoops of sherbet on punch
and serve immediately.
About 12 servings
Spicy Peach Salad Mold
to prepare: 20 min. to chill: 2-3 hrs.
2 12-oz. pkgs. frozen sliced peaches, thawed
and drained (reserve sirup)
1 teaspoon grated lemon peel
5 whole cloves
2 3-in. cinnamon sticks
1 3-oz. pkg. lemon-flavored gelatin
14 teaspoon salt
1 7-oz. bottle ginger ale, chilled
1. Lightly oil a 1-qt. mold with salad or
cooking oil (not olive oil); set aside to
drain on absorbent paper.
2. Add enough water to the reserved peach
sirup to make 1V4 cups liquid. Pour liquid
into a saucepan and add the lemon peel,
cloves, and cinnamon. Bring to boiling, stir
ring occasionally. Boil 5 min. Strain con
tents of saucepan; if necessary, add hot
water to make 1 cup liquid.
3. Pour hot liquid into gelatin in a bowl.
Stir until gelatin is completely dissolved.
Blend in salt and ginger ale. Chill in re
frigerator, stirring occasionally, until mix
ture is slightly thicker than consistency of
thick, unbeaten egg white.
4. Cut peach slices into halves, blend into
gelatin and turn into mold. Chill until firm.
Unmold onto a chilled serving plate.
About 6 servings