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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Jan. 22, 1961)
What do DOCTORS do for ! Qol pws (Continued) TMSEHODSl HMDACHES? A SURVEY SHOWS 3 OUT OF 4 DOCTORS 1 RECOMMEND THE INGREDIENTS IN AN AC IN I To obtain fast relief from pain of headaclie, neuritis or neuralgia why not take what 3 out of 4 doc tors recommend the ingredients in Anacin ! Anacin gives a belter total effect in t Jain 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 are safer, too. They have a smoother action and do not irritate or upset the srtmnch. Buy Anacin today. Better than aspirin or aspirin with ' buffering for TENSION HEADACHES 1 J. FAST, FAST J FAST PAIN RflltF 4IADAOHI NIUHALOIA NBUFVITISS Most liraiUchrs are caused by si tension that presses on nerves. Anacin contains special medial' j lion that relieves pain fast, relaxes j tension and releases pressure. This special medication is not j obtainable in aspirin or any buf fered aspirin. That's why Anacin gives more complete pain relief. ;V Largest Selling 1 PAIN RELIEVER I Skillet Luncheon-Meat Surprise TO PREPARE AND COOK: ABOUT 20 MIN. I 8-ox. ran tomato sauce 1 1-lb. ran sliced peaches, drainer) '(reserve rup sirup) V rup firmly parked brown sugar 2 tablespoons lemon juice 1 to 2 tablespoons prepared horse-radish 1 teaspoon dry mustard V'l teaspoon salt fa teaspoon Worcestershire sauce 1 12-oz. can luncheon meat ' rup ihin sweel-pirkle slices 1. Blend together in a large skillet the to mato sauce, Vt cup peach sirup, brown su gar, lemon juice, horse-radish, mustard, salt, and Worcestershire sauce. Cover and simmer 5 min. 2. Cut luncheon meat into 'i-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 5i-ot. ean spaghetti in tomato sauce with cheese 1 ean condensed minestrone soup 1 ran tuna, drained 1 4-oz. can sliced mushrooms, drained 2 tablespoons shredded Parmesan cheese 1 teaspoun seasoned salt 14 rup shredded I'armcsan cheese 2 slices bacon, diced 1. Blend together first six ingredients. Turn into a greased 1-qt. casserole. Top evenly with ',4 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 Qreen Pea Relish Prepare 1 env. Iluliun salad dressing mix according to directions on package. Drain one 1-lb. can peas. Pour cup of the salad dressing over peas in a bowl. Set in refrig erator to marinate about 1 In., stirring oc casionally. Mix in Vi cup coarsely chopped onion; return to refrigerator until ready to serve. Before serving, lightly toss with Va cup crisp crumbled baron. Serve as a relish. About 8 seruinos 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 V teaspoon black pepper t 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 350F oven 25 min., or until thoroughly heated. 6 to 8 servings Family Weekly, January 12, 1961 One-Two-Three Salad to prepare: 10 min. to chill: 2-3 hrs. I 12-ox. ran rorklail vegetable juices 1 3-o. pkg. lemon-flavored gelatin 1 ran 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 green. 6 servings Peaches with Lime Creme to prepare and heat: 25 min. 1 1-lb., 13-ox. ran peach halves, drained (reserve 'l cup sirup) Va cup firmly packed brown sugar Few grains salt i cup orange juice 2 tablespoons lime juice Vt cup chilled whipping cream 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 17S CASSiROll MCIMS IDITID BY FAMILY WliKLY'S OWN MELANIi DI PROFT A complete guide to casserole cookery in The Casserole Cookbook Dep -flavored stews and such other one-diih meals, of course . . . but you can also .use your cauerole for lemon Duff, Double Fudge Pudding, and other surprising desserts. Here's a cookbook to save you time, food, and trouble! YOURS FOR ONLY 50 EACH Postpaid TOi FAMILY WEfKLY tOOKS 153 N. Michigan Ave., Chicago 1, III. Enclosed find for which nleote iV Si3Vf send me postpaid copies of "The Casserole Cookbook" 50 each. gV-Vf (Satisfaction guaranteed or money re- &&r3 'unded kzdsa Address City & State Print or Writs Isgibly
