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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 22, 1961)
(Continued) What do DOCTORS do for WACBES? A SURVEY SHOWS 3 OUT OF 4 DOCTORS RECOMMEND THE INGREDIENTS IN AN AC IN i 'r 4 w i wm J To obtain fast relief from pain of headache, neuritis or neuralgia why not take what 3 out of 4 doc tors recommend the ingredients in Anacin ! Anacin gives a better lolal effect in pain relief than aspirin or any buf fered aspirin. Here is why. Mere as pirin or even aspirin with buffering contains only one pain reliever and no special medication to relax nervous tension. But Anacin is a combination of medically proven in gredients, including special medica tion, which relieves pain incredibly fast, also relaxes nervous tension and releases painful pressure on nerves. Anacin Tablets arc safer, too. They have a smoother action and do not irritate or upset the stomach. Buy Anacin today. Better than aspirin or aspirin with buffering for TENSION HEADACHES E for fastTV J. FAST, FAST ) FAST RAIN RELIEF HIADAOHI NIURALOIA NIURITI8 Most headaches are caused by tension that presses on nerves. Anacin contains special medica tion that relieves pain fast, relaxes tension and releases pressure. This special medication is not obtainable in aspirin or any buf fered aspirin. That's why Anacin gives more complete pain relief. Largest Selling PAIN RELIEVER Skillet Luncheon-Meat Surprise TO PREPARE AND COOK: ABOUT 20 MIN. 1 8-02. can tomato sauce 1 1-lb. can sliced peaches, drained (reserve V cup sirup) 14 cup firmly packed brown sugur 2 tublcspoons lemon juice 1 to 2 tablespoons prepared horse-radish 1 teaspoon dry mustard teaspoon salt H teaspoon Worcestershire sauce 1 12-oz. can luncheon nicut Va cup thin swccl-pickle slices 1. Blend together in a large skillet the to mato sauce, 4 cup peach sirup, brown su gar, lemon juice, horse-radish, mustard, salt, and Worcestershire sauce. Cover and simmer S min. 2. Cut luncheon meat into -in. slices. Add meat, peach slices, and pickles to mixture in skillet. Cover and simmer until thor oughly heated, about 8 min. About 4 servings Tuna-Spaghetti Casserole to prepare: 15 min. to heat: about 25 min. 1 1514 -ox can spaghetti in tomato sauce with cheese 1 can condensed minestrone soup 1 7-ok. can tuna, drained 1 4-oz. can sliced mushrooms, drained 2 tablespoons shredded Parmesan cheese 1 teaspoon seasoned salt Vi cup shredded Parmesan cheese 2 slices bacon, diced 1. Blend together first six ingredients. Turn into a greased 1-qt. casserole. Top evenly with 'i cup cheese and then bacon. 2. Set in a 350 F oven 25 min., or until mix ture is heated thoroughly and bacon is cooked. If desired, garnish with snipped parsley. About 4 servings Jiffy Green Pea Relish Prepare 1 env. Italian salad dressing mix according to directions on package. Drain one 1-lb. can peus. Pour lk cup of the salad dressing over peas in a bowl. Set in refrig erator to marinate about 1 hr., stirring oc casionally. Mix in cup coarsely chopped onion; return to refrigerator until ready to serve. Before serving, lightly toss with ',i cup crisp crumbled bacon. Serve as a relish. About 8 servings Maple Baked Beans to prepare: 15 min. to heat: 25 min. 2 1-lb. cans pork and beans in tomato sauce cup chopped onion 2 tablespoons maple sirup 2 tablespoons catsup 2 tablespoons prepared mustard V teaspoon salt ,4 teaspoon black pepper Hi teaspoon ground cinnamon 1. Combine the beans and onion. Add a mixture of the remaining ingredients; toss lightly to mix thoroughly. Turn into a greased 1-qt. baking dish. 2. Set in a 350 F oven 25 min., or until thoroughly heated. 6 to 8 servings Family Weekly. January 22, 1 96 J One-Two-Three Salad - to prepare: 10 min. to chill: 2-3 hrs. 1 12-oz. can cocktail vegetable juices 1 3-oz. pkg. lemon-flavored gelatin 1 can condensed vegetable soup 1. Lightly oil six -cup molds with salad or cooking oil (not olive oil); set aside to drain. 2. Heat the vegetable juice in a saucepan until very hot. Pour over gelatin in a bowl and stir until gelatin is completely dis solved. 3. Blend in vegetable soup. Pour mixture into molds and chill until set. To serve, un mold onto crisp salad greens. 6 servings Peaches with Lime Creme TO PREPARE AND HEAT: 25 MIN. 1 1-lb., 13-oz. can peach halves, drained (reserve V cup Birup) cup firmly packed brown sugar Few grains salt H cup orange juice 2 tablespoons lime juice Vi clip chilled whipping creum 2 tablespoons sifted confectioners' sugar Few drops vanilla extract 1 tablespoon lime juice 1 teaspoon grated lime peel 1. Mix together in a heavy skillet the brown sugar, salt, orange juice, 2 tablespoons lime juice, and reserved peach sirup. Stirring constantly, cook over low heat until sugar is dissolved. 2. Add peach halves and simmer 15 min. Turn peaches carefully several times. 3. Using a chilled bowl and beater, beat whipping cream until cream stands in peaks when beater is slowly lifted upright. With final few strokes, beat in confectioners' su gar, vanilla extract, and 1 tablespoon lime juice. 4. Spoon warm peaches and sirup into indi vidual serving dishes, top with whipped cream, and sprinkle with grated peel. About 6 servings - A COLORFUL COOKBOOK OF 175 CASSEROLE RECIPES EDITED BY FAMILY WEEKLY'S OWN MELANIE DE PROFT A complete guide to cauerote cookery in The Casserole Cpofcboofc Deep-flavored stewi and such other one-dish meals, of course . . . but you can olso use your casserole for Lemon Duff, Double Fudge Pudding, and other surprising desserts. Here's cookbook to save you time, food, and troubtel YOURS FOR ONLY 50 EACH Poitpaid TO: FAMILY WEEKLY BOOKS 1S3 N. Michigan Ave., Chicago I, III. SMmtsjsjgsjejsBt Encloied find $ for which please kJs&V! erid fne postpaid copies of "The gylOT Casserole Cookbook" 50g each. iSlkl!!' (Satisfaction guaranteed or money re- KSSfTS' funded-) EsieWi Name Address City & Slate Prinl or Writ, legibly
