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IN A FAR RECESS of my
brain, there is a wishful
vision of soignee old me in
one of those "Harper's Ba
zaar" hostess gowns with the
hand-loomed skirts.
As a car sweeps under a portico,
I am stepping forward from a rose
garlanded terrace crying out in
dulcet tones, "How delightful. It's
good to see you."
Then a couple straight out of an
automobile advertisement emerges,
and we embrace gently, something
like General de Gaulle pinning on
a Croix de Guerre.
This picture melts in real life.
When someone drops in, I happen
to be wearing either an old dress
from which the belt is missing or
a pair of slacks I save for painting.
Walls, not canvases.
I gallop out, turning an ankle as
I go, shouting something like, "Gee,
it's real swell you came."
My guests do not dine on a ter
race under an umbrella nor on
heirloom china centered with squab
under glass. I don't shoot the pi
geons, anyway.
My visitors are lucky to get a cold
wiener among the flies in the back
yard. If they drop a fork,. it's cur
tains. The grass is usually longer
than Brigitte Bardot's hair.
Bees WILL dive-bomb my diners.
Ants will ascend their trouser
legs. Only recently some diners
went home ill and early because an
owl caught a mouse under the char
coal grill. Someone fainted then,
and I believe that it was me.
When unexpected friends come
by, my larder is always well
stocked. I have three heels of bread
I was saving for a meat loaf, but
no meat loaf. I have a pound of ran
cid butter. I have, perhaps, a nuup
con of aged cottage cheese and an
old apple.
But just let there be a day when
no one comes. I have bathed and
manicured my garden-choked nails.
I have clad myself in a crisp tribute
to the season. I have cooked a cas
serole of zucchini and guinea hen
and chilled a magnum of orange
pop. I sit around wallowing in clean
liness and hospitality.
And I can't even persuade the
Fuller brush man to have a cup of
coffee with me.
Cookbook
(Confirmed from page 10)
Green Rice Casserole
For help-yourself buffet service, ire
suggest these harmonizing go-alongs
with the Oven-Barbecued Chicken
Green Rice Casserole, cut in generous
squares and accompanied by cream
sauce, a platter of ears of golden
corn, and spiced crab apples for a
bright dash of red color.
TO prepare: 15 MIN.
TO hake: 30-35 MIN.
3 cups hot cooked rice
Vi cup grated sharp Cheddar cheese
VJ cup butter
Vi cup finely chopped parsley
Vx cup finely chopped green onion
Vi cup finely chopped spinach
2 eggs Cj cup), well beaten
1 Vi cups milk, acaldcd
Sauce (see recipe)
1. Mix cheese and V4 cup butter into
the hot rice. Add mixture of the next
three ingredients and blend well.
2. Lightly mix in eggs and milk.
3. Turn into a shallow IVi-qt. bak
ing dish.
4. Bake at 350 F for 30 to 35 min.,
or until set.
5. Cut into squares; serve immedi
ately with Sauce. 6 to 8 servings
Sauce Melt 3 tablespoons butler
in a saucepan over low heat. Blend
in 3 tablespoons flour, Vi teaspoon
salt, and a few grains while pepper.
Heat until mixture bubbles, stirring
constantly. Remove from heat. Add
l'a cups milk, stirring constantly.
Bring to boiling, stirring constant
ly. Cook 1 to 2 min. longer. Mix in 1
tablespoon soy sauce. Keep hot.
Stuffed Pattypan Squash
For pleasing color and flavor har
mony, complete each dinner plate of
Oven-Barbecued Chicken and Stuffed
Pattypan Squash with lemon-buttered
lender whole carrots and crisp
potato chips.
. TO PREPARE AND COOK : AIIOUT 65 MIN.
6 white pattypan squash
(about 4 lbs.)
Vi cup boiling water
Vi teaspoon salt
Vi teaspoon Accent
!4 cup butter
1 tablespoon cream
Vi teaspoon grated onion
Va teaspoon salt
Va teaspoon Accent
Va teaspoon black pepper
Vi cup fine dry bread crumbs
1 tablespoon minced parsley
1 tablespoon shredded I'armesan
cheese
2 tablespoons butter
1. Put first four ingredients into a
saucepan; cover and simmer until
squash is just tender, about 35 min.
2. Drain squash and cut a slice from
top of each. Carefully scoop out
squash with a spoon, without break
ing shells. Reserve shells. Drain
squash, put into a bowl, and mash.
3. Blend Vi cup butter, the cream,
onion, and a mixture of the next three
ingredients into the mashed squash.
4. Pile squash mixture lightly into
shells. Sprinkle with a mixture of
the crumbs, parsley, and Parmesan
cheese. Dot with 2 tablespoons butter.
5. Place squash in a baking pan. Add
boiling water to a depth of 'j in.
6. Set in a 350 F oven until top is
lightly browned. 6 servings
Lively Cheese Dip
TO PREPARE: 10 MIN.
(allow time for chilling)
1 3-oz. pkg. cream cheese, softened
1 lVt-oz. pkg. ltlue cheese
1 tablespoon cream
Vk teaspoon Worcestershire sauce
I teaspoon grated onion
1 tablespoon lemon juice
Vi cup chopped pecans
2 tablespoons snipped parsley
1. Blend the first three ingredients
in a bowl and beat until fluffy.
2. Stir in next four ingredients;
chill thoroughly.
3. When ready to serve, sprinkle
with parsley. Serve with crisp
crackers. About 1 cup dip
Snow Blossom Salad
Thoroughly chill fresh spinach,
torn in pieces, and tiny fresh cauli
flower flowerets. To serve, toss veg
etables with a garlic salad dressing
until well coated.
Sunshine Cocktail
TO PREPARE: 15 MIN. TO CHILL: 3 HRS.
1 cup water
Vi cup orange juice
I tablespoon lime juice
Vl cup chopped carrots
4-in. piece celery, chopped
', cup chopped cucumber
1 slice lemon with peel
1 tablespoon plus 2 teaspoons sugar
Vt teaspoon seasoned salt
V teaspoon salt
Combine all ingredients in blender
container and blend until liquefied.
Serve with lime wedges.
About 6 servings
Family Wl, July 22, 19(2