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-
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