The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin on July 11, 1965 · Page 50
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The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin · Page 50

Racine, Wisconsin
Issue Date:
Sunday, July 11, 1965
Page 50
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Page 50 article text (OCR)

Isn't it time you stopped worrying about hemorrhoids... and really started to get well? THE PAZO METHOD. A 6-STEP METHOD OF HEMORRHOID TREATMENT 0E~ VELOPED FROM YEARS OF MEDICAL EXPERIENCE. WORKS TO REDUCE MOST CAUSES OF HEMORRHOIDS AND TO MAKE SURGERY UNNECESSARY FOR MOST SUFFERERS.. .ACTS QUICKLY TO RELIEVE HEMORRHOID PAIN AND IRRITATION. Most hemorrhoid sufferers can avoid surgery and expect lasting relief by acting early and following the effective course of action found in the new PAZO METHOD booklet. The PAZO METHOD covers the most successful medically- approved methods of home care.. . everything from dietary recommendations to proper exercise. In addition, the PAZO METHOD booklet helps you to know when prompt, professional medical care is advisable. The PAZO METHOD , explained in simple step-by-step instructions, is attached to each package of Pazo Ointment or Suppositories — Pazo, the hemorrhoid remedy that delivers full-strength relief 5 ways. Btt At fAlO menOO tmUu m tiMr Hckin affta Ohimut t SnfMhth* fiM m»ami tmUtt. flto 73tt. st .tmit .m». amt. QROVE LABORATOmCS / DIVISION OF BRISTOL-MVCRS COMPANY WMnlMCtiMlf MMl kMrtf Pile tissue shrinkage V V Lubricant V V V Antiseptk action V V Pain relief Itch relief Cookbook (C<mHnued from page 8) Sunny Punch Add 1% qts. cold water with ice cubes to 1 pkg. cherry*flavored instant soft drink mix and 1 cup 8u |;ar in a large pitcher. Stir until drink mix and sugar are completely dissolved. Blend in 1 6-oz. can thawed frozen orange juice concentrate and cup lime juice. Blend in 1 large bottle chilled ginger ale (about 1 qt.) and serve immediately. About 3 qts. punch PICNIC SITE Pretzel Breaded Chicken Thoroughly heat canned beans and blend with a generous amount of snipped dried apricots or chopped dill pickles and spoon into a wide-mouthed vacuum container. Serve at the picnic site toith fried chicken, crisp vegetable relishes, and for dessert, chocolate broumies d la mode. 1 broiler-fryer chicken. 2'/a to 3 lbs. ready-to-cook weight, cat In serring- sized pieces Vt enpliour 1 teaspoon salt Vx teaspoon Accent V4 teaspoon pepper 2 eggs, fork beaten 3 tablespoons water 1 '/2 cups fine pretzel cmmbs Fat for frying (cooking oil or shortening) 1. Coat chicken pieces with a mixture of flour and the next three ingredients. Dip pieces into a mixture of eggs and water. Coat with pretzel crumbs. Set breaded chicken pieces aside on waxed paper about 30 min. to allow coating to set. 2. Fill a large, heavy skillet with fat to at least %-in. depth. Heat until a drop of water sizzles in fat. Add chicken pieces and fry until well browned on all sides, turning with tongs as necessary. Cover and cook over low heat about 20 min., or until thickest pieces are tender when pierced with a fork. Turn once or twice to assure even cooking. Uncover skillet the last 10 min. to re-crisp the coating. About 4 servings Dried Beef Sandwich When including this sand^vich in the picnic menu, choose a deviled-egg 0ing for stuffed eggs omitting the ham. For each sandwich, spread softened butter or margarine on 2 slices wliole wiieat bread. Spread one slice with desired amount of Dried Beef Filling. Top with remaining slice of bread. Cut each sandwich diagonally into halves. Dried Beef Filling 1 2 1 V4 1 2 2 V4 V* cup chopped dried beef tables poena chopped onion tablespoon chopped green pepper cup mayonnaise tablespoon catsup teaspoons prepared mustard teaspoons Worcestershire sauce teaspoon ground allspice teaspoon ground nutmeg Mix all ingredients together lightly but thoroughly; chill. About 1 cup filling Super Sandwich Lettuce, tomato slices, and crisp bacon will be at their best if wrapped separately in aluminum foil or plastic (wrap or bags) and ttieked into the sandwiches at the picnic just before serving. For each sandwich, spread desired amount of Curry Butter on 2 slices of French bread. Top one slice with lettuce, slices of corned beef or roast beef, and Cheddar cheese, chicken, tomato, and crisp bacon. Top with remaining slice of buttered French bread. Curry Batter '/i cup butter or margarine 2 teaspoons lemon juice 1 teaspoon curry powder Cream butter or margarine until softened. Blend in the lemon juice, a small amount at a time. Mix in the curry powder. About % cup butter Ham Stuffed Eggs 8 hard-cooked eggs, peeled % cup very finely chopped cooked ham % teaspoon dry mustard '/2 teaspoon salt V4 teaspoon pepper 3 to 4 tablespoons dairy sdur cream 1. Cut eggs lengthwise into halves. Remove egg yolks and mash them with a fork. Set egg whites aside. 2. Stir the ham and mixture of the next three ingredients into the egg yolks. Blend in the desired amount of sour cream. Fill the egg whites with egg yolk mixture. Chill thoroughly. 12 stuffed egg halves For Variety in Filling Mixture, omit ham and blend in one of the following: 2 tablespoons finely chopped stuffed olives; 2 tablespoons drained pickle relish; 1 tablespoon prepared horseradish; 1 teaspoon chopped parsley, onion, or chives; 2 tablespoons deviled ham. 10 Family Weekly, July 11,1965

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