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green bean
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OPEN SUNDAYS 12-6 p. M.
(6 servings)
2 cups drained, cooked
green beans
2 medium tomatoes, sliced
1 can (6’/2 ounce) tuna,
drained
1 small onion, chopped
Vi cup (L-j stick) Meadow
Gold butter
’/a cup flour
In a buttered l'/i quart casserole, alternate layers of green
beans, tomato slices, and flaked tuna. Cook onion in butter about
5 minutes. Stir in flour and seasonings. Gradually add milk;
cook until thickened. Add cottage cheese and stuffed olives. Pour
over vegetables and tuna. Sprinkle Swiss cheese on top. Bake at
350 degrees for 30 minutes.
1 teaspoon salt, dash pepper
% teaspoon drier! thyme leaves
3 /4 cup Meadow Gold milk
1 cup Meadow Gold cottage
cheese, sieved
*4 cup sliced pimiento stuffed
olives
J / 2 cup grated Swiss cheese
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In buttered I*4-quart casse
role, alternate layers of green
beans, tomato slices, and flaked
tuna.
Cook onion in butter; stir in
flour, seasonings. Add milk;
cook till thickened. Add cottage
cheese, olives.
Page 11-B
Griffin Daily News Wednesday, February 25, 1976
Pour sauce over vegetables
and tuna. Sprinkle Swiss cheese
on top. Bake at 350 degrees for
30 minutes.
A look at
vitamin C
controversy
By Gaynor Maddox
I have a severe cold. The
number of suggestions I get to
cure or ease the suffering is
astounding. Eat less. Eat
more. Don’t eat hardly
anything. But by far the
greatest number talked about
vitamin C and my cold.
So I reviewed many articles
on vitamin C and colds, shook
my head in doubt, and went
right on with my regular mor
ning six ounces of orange
juice.
Result? I feel no better, no
worse.
That is the bottom line.
What I need is scientific judg
ment. Everyone has his own
answer to the question: is
vitamin C really good for
colds. You’ll get millions of
answers from concerned
laymen. You’ll get many
answers, too, from scientists.
But they will be based on
careful research, testing and
other scientific checks. The
basic difference will be that
the scientific based answers
will not be final. Those
emotionally conceived will be
100 per cent absolutely final.
So don’t rely on them. Go
along with the scientists.
The medical board of “Con
sumer Reports,” under the
pressure of cold-worried
readers, made a careful
review of the subject. It found
that the University of Toron
to’s School of Hygiene, under
Dr. Terence W. Anderson and
colleagues, had conducted
three large-scale studies.
These were made under
strictest scientific procedures
and produced evidence unlike
that of those who advocated
great and uncontrolled doses
of vitamin C. Unfortunately
the latter have influenced
many susceptible people.
“Consumer Reports” thus
stated: “based on the Toronto
studies, the results suggested
that the large daily doses of
vitamin C might be largely
superfluous for people with
colds.
“Again, that vitamin C had
no significant effect in
preventing colds or reducing
days of illness.” The medical
board concluded, on the basis
of the highly reliable Toronto
research studies, that super
large regular doses of vitamin
C advocated by many appear
to be unnecessary. The most
commonly noted effect of
large doses is diarrhea. In
some cases, kidney problems.
Pending further reliable
studies (the conclusions of the
Toronto study have not yet
been confirmed), if you feel
that the slight effect of
vitamin C on your cold is
desirable, why not include in
your regular diet some foods
that are high in vitamin C
such as these foods
recommended by the Depart
ment of Agriculture in the box
below.
If, on the other hand, you in
sist on taking vitamin C for
your cold, look for the
cheapest available brand of
U.S.P. ascorbic tablets or
powder. Vitamin C is vitamin
C whether it is “natural,”
“organic” or "synthetic.”
They all cost money. Why not,
as I am doing, rely on your
average vitamin C intake and
save.
• NEWSPAPER ENTERPRISE ASSN >
Cheese puff
is a 4-in-l
sandwich
I
The insatiable sandwich
snatcher is usually under the
age of twelve, dotes on peanut
butter and jelly and hamburg
ers, though not necessarily at
the same time, and would al
most rather skip dinner than
sample the broccoli amandine.
If your youngsters are in
satiable sandwich snatchers,
you can expand their appetite
horizons by serving them a
sandwich that's more interest
ing than bologna. Cheese Ham
Puff will appeal to them—espe
cially after they’ve spent a
chilly afternoon making a snow
man. Developed by home econ
omists at Meadow Gold Dairies,
Cheese Ham Puff is four sand
wiches smothered in a protein
rich batter and baked.
CHEESE HAM PUFF
(Serves 4)
8 slices white bread or
four English muffins, split
’/< cup (‘/j stick) Meadow Gold
butter, softened
8 slices cooked ham
8 slices process American
cheese
3 eggs, beaten
2 cups Meadow Gold
buttermilk
1 teaspoon grated onion
2 teaspoons horseradish
Vi teaspoon dry mustard
Spread bread slices with but
ter. Arrange four slices on bot
tom of buttered 8-inch square
pan. Cover each with a slice of
ham and cheese; repeat layers.
Combine eggs, buttermilk,
onion, horseradish, and dry
mustard. Pour over sandwiches.
Bake in pre-heated 325-degree
oven for 1 hour. Serve imme
diately.