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Show I . Acid indigestion j ' Relieved in 5 minutes or double ycur money back 1 'Wrien pirtss stim:ioh arid causes painful, RttfTrvat-; RttfTrvat-; inn gas. eour siora.irh and heantmm. d.Ktors ik-oa!l? ; iTcseribe the faslt--nriinn mfdlrini's knwn for ; Jymntomatic relief medicines like those in R.-ll-ans ; Tahlcis. No Uxaiive. IMl-ain brines curafnu in a i JlfTy or double yoiT money back on retura of boltl tn us. 2 V .it all "InicTi.--. Easy Ways to Stretch the Pork Dish dadiy Makes 6 to 8 Servings or 8 Servings or 8 Servings. (bulk rk) SAUSAGE AND RICE PATTIES . SAUSAGE 'N' SQUASH SAUSAGE ONE-DISH MEAL j f 10 .i Combine bulk sausage with 1 Divide bulk sausage into 8 pat- Cook link sausage. Make mash irf- cup coo'te r'ce CSS Va cup ties. Split acorn squash into of 1 cup corn meaL Season. jpTiJaC!"-- ' tomato juice, seasonings. Drop halves, remove seeds and sea- Spread in greased baking pan t - rVn by tablespoonfuls into hot fat, son. Place pattie in each half. Alternate links and eggs on top C-"" Sc$! J T Drown cover and cook slowly Bake at 350 F. for hours. of mush. Cover and cook egg j mm" 'n ow oven CMTDODB -ii-dc Makes 6 Servings or 6 Servings or 6 Servings lORKCS STUFFED PORK CHOPS PORK CHOPS-FRIED APPLES PORK CHOPS and NAVY BEANS 1 4 -iJ- Brown thin chops. Mold bread Brown thin chops. Season. Re- Cook navy beans; season with I ;B sQi'X V" stuffing size and shape of each move from pan. Fry apples half tomatoes, onion, salt and pep- xfw&ul chop. Place each chop on top of done in pork fat. Replace chops per. Place in casserole and ar- ! 'tim its stuffing. Cover. Cook slowly on top of. apples. Cover. Cook range thinly cut, browned chops i lf x'WHr'J A 30 m'nutes- Make gravy. in slow oven 30 minutes. on top. Cover. Cook 30 minutes i 'fcjy n s'ow oven orMY MAAie Makes 4 Servings or 4 Servings or 4 Servings PORK "OCKS HOCKS WITH SAUERKRAUT PORK "BOILED DINNERS PORK HOCKS FLORENTINE ! Vt?lK IxNUwKLCj I Simmer in seasoned water until Simmer in seasoned water until Simmer in seasoned water 'til I . -mi Vr- tender. Twenty minutes before meat begins to fall from bone. tender. Pour off most of stock. V C serving, pour off most of stock Remove and keep warm. Boil Add 1 pound washed spinach. (save for soup) and add sauer- whole carrots, onions and pota- Cover; barely cook spinach. vuSEif k raut Serve meat on bed of toes in stock. Garnish with pars- Serve pork on bed of spinach tn kraut. ley or green peas. with horseradish cream sauce, ONE HALF HAM 6 to 8 Servings and 6 to 8 Servings and 6 to 8 Servings (shank end) BAKED HAM -BATTER PUDDING EGGS BENEDICT WITH HAM HAM SHORTCAKE y ' " -T Roast ham at 300 F. Make Toast split buns or English muf- Bake cornbread or shortcake. musn f Vi CUP corn meal a"d fins. Cover with thin slices of Make creamed ham, stretching I 4 TL cups m''k" Stir in 4 beaten ham. Place poached egg on top it with hard egg and diced cel- 1. i&z&&itM' eggs. Season. Bake at 350 F. of ham, with Hollandaise sauce cry. Serve between and over 'ta in ham drippings. overall. cornbread or shortcake. HARVEST YOUR USED FAT! j .- , ...... ' ' '''"'- It's Needed More Than Ever Now! i All over the world, food fats are scarce. THere is harvest oilseed crops it requires little effort to ; , Global shortage of industrial fats and oils es- salvage fat m your kitchen. a global sh"e e If you scrape, scoop and skim one pound of used senual to victory a w p d Ad- fat every month your contribution will equal the r!CGtio oilseed ield frm eight ViCtry Pl0tS ftoS9ft and oils requirements. planted exclusively to oil crops. Which to meet W x r toU, sweat, Save every single drop! Turn in your used asot kitchen grease for cash and extra raUon points! j i |