OCR Text |
Show FAMILY WEEKLY COOKBOOK s 66 Green 99 LlMKCJiieOIIl MELANIE DE PROFT Food Editor In planning food both for St. Patrick's ( Day and for a Spring luncheon, you might wish to "think green" so, at TOLL SRflKIN there some people who just can't quit? A year ago his doctor ordered John Beam (not his real name) to stop smoking. John had just recovered from a massive coronary attack. The next might be fatal. Since then John has tried to cial antacids virtually eliminates any likelihood of stomach up-- 1 set. Also, just as importantly, these buffers increased the efficiency of the Lobeline, thus quit at least five times and This discovery was the first, and has turned out to be the every time given up the attempt after just a few days. man for A longer than he can remember, John becomes nervous and irritable when he tries to cut out two-pack-a-d- ay smoking. Any small or domestic he is crisis-busin- ess li- able to blow sky high. "Take away my cigarettes," says John, "and I'm not fit to live with." John Beam is one of an increasing number of people who have desperately tried to give up smoking, but just can't make it. Many of them have turned for help to one or another of the widely advertised smoking deterrents found in every drug store often to no avail. Can anything be done for these people? The answer is, "Yes." One of the most effective smoking deterrents ever dis- covered is a drug called Lobe-lin- e Sulfate. Lobeline works, not by making smoking unas a sub- pleasant, but by acting stitute for nicotine. It helps to remove the craving, and to reduce withdrawal symptoms. However, don't think that if you want to quit smoking you can just walk into a drug store and ask for some Lobeline Sulfate. It's not as simple as that. Unfortunately this highly effective drug has a big drawback. Taken in sufficient quantities to get the job done, it often upsets the stomach. greatly reducing the amount necessary to do an effective job. only, great product breakthrough in the smoking deter- rent field since Lobeline Sulfate was first discovered. It was immediately patented and Lobeline Sulfate is now available in this new form under the name of Bantron. No other smoking deterrent has such a patent. That is why Bantron can safely give you four times as much Lobeline in a single dose as any other deterrent in the drug store. In appearance Bantron is a little white tablet, somewhat like an aspirin. It is easy to swallow, safe and pleasant to take, but marvelously effective. Before Bantron was put on the market it was thoroughly researched. It was tested on hundreds of people who wanted to stop smoking. In these clinical tests more than 4 out of 5, quit easily and pleasantly with the help of Bantron in only 5 to 7 days. Today Bantron has helped countless others, and is 83, the smoking deterrent many doctors not only recommended but use themselves. If, like our friend John Beam, you still need help in your struggle to quit smoking you have probably not yet met Bantron. You may have chewed American University deter- stacks of gum or sucked piles of! lozenges, all calling themselves smoking deterrents but only Bantron can bring you the effectiveness of buffered Lobeline Sulfate. This is why, in clinical tests, 4 out of 5 people who took discovered that buffering the within 7 days. Isn't it woitn a try? A number of years ago a team of scientists at a great mined to tackle this problem. After months of research they Lobeline Sulfate with two spe Bantron, kicked the habit U.S. Pat. No. 2705695 least get a touch of green into the main course. Hot Green Rice, Parslied Parmesan Bread, and Irish Scones are attractive complements to the Marinated Lamb Salad. For dessert, why not serve pie made from the fresh, pink rhubarb so tender, delicate, and delicious in If e m "I i m early spring! Marinated Lamb Salad Chilled Marinade or lA cup bottled herb salad dressing Cooked lamb, cut in strips, about 3 cups Vi cup sliced pimiento-stuffe- d olives 2 d sliced eggs, 2 medium tomatoes, cut in pieces 1 green pepper, cut in strips 1. Add lamb to the chilled marinade or salad dressing; toss to coat. 2. Line a large salad bowl with Boston or bibb lettuce. Arranging in individual piles, spoon the marinated Iamb, olives, egg slices, tomatoes, and green pepper onto the lettuce. Stir and pour remaining marinade over all. 3. Serve with Hot Green Rice and Parslied Parmesan Bread. 4 servings hard-cooke- Marinade: Mix in a large bowl Vi cup olive oil, '4 cup lemon juice, 2 tablespoons cider vinegar, 1 tablespoon chopped chives, spoon salt, Vs teaspoon pepper, and spoon basil leaves. Chill. Vz tea- Vi tea- Spanish green olives, green pepper strips, and Boston lettuce give flavorsome "touches of green" to this Marinated Lamb Salad. pepper forming petals of a flower and sieved egg yolk for center of flower. 6 servings hard-cook- ed Parslied Parmesan Bread Put diagonally cut slices of French bread on a baking sheet; set under broiler 3 in. from the heat and toast until evenly browned on one side. Remove from broiler. Spread untoasted side of the bread with a mixture of softened butter or margarine and shredded Parmesan cheese, to taste. Sprinkle generously to cover with snipped parsley. Return to broiler and heat thoroughly. Irish Scones Hot Green Rice cups packaged precooked rice Chicken brcth Vi cup shredded sharp Cheddar cheese Vt cup butter or margarine Vi cup finely chopped spinach Vi cup finely snipped parsley Vi cup finely chopped green onions with tops 2 eggs, well beaten 1 Vi cups milk, scalded 1. Cook rice in a large saucepan, following package directions; substitute chicken broth for the water and omit salt. 2. Stir in cheese and butter or margarine. Add the spinach, parsley, and green onion; mix lightly. Stir in beaten eggs and milk, blending lightly but thoroughly. 3. Spoon into individual molds or custard cups or turn into a shallow t. baking dish. Bake at 350F. about 30 min., or until set. 4. If rice is baked in moldsunmold and garnish with sprigs of watercress inserted into top of each mold. If baked in a dish, garnish one corner of baking dish with strips of green 1 'i heat-resista- nt 2-q- 20 Family Weekly, March U, 2 cups sifted all-purpo- se flour 2 tablespoons sugar 1 Vs Vi Vi 1 Vi tablespoon baking powder teaspoon salt cup shortening, chilled cup currants egg, well beaten cup cream 1. Sift the flour, sugar, baking powder, and salt together into a bowl. Cut in the shortening with a pastry blender or two knives until pieces are the size of rice kernels. Stir in the currants with a few strokes. Add a mixture of beaten egg and cream and stir with a fork about 15 strokes. 2. Turn dough onto a lightly floured pastry canvas. Shape dough into a ball, and knead lightly with fingertips about 15 times. Divide into halves. Roll each half into a round Vi in. thick; cut into 8 wedges. 3. Put onto an ungreased baking sheet. Brush tops lightly with melted butter or margarine and sprinkle with decorative green sugar. 4. Bake at 425 F. 15 to 20 min., or until 16 scones golden brown. -- 1971 it 1 I |