(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
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