You can receive Featurettes by e-mail daily, weekly or monthly by request. We can e-mail by your choice of topic or all stories as you may prefer. To make it even more convenient for editors to use our stories, NAPS has added an RSS syndication feed to our Web site. Simply hit the RSS button on our site for automated updates on available content. Please contact us to arrange to receive Featurettes in the format that works best for you at (800) 222-5551 or e-mail your request to us at printmedia@napsnet.com. We can provide Featurettes on CD-ROM or you can download it online at www.napsnet.com. Gary Lipton Media Relations Manager Phone: 1-(800)-222-5551 Fax: 1-(800)-990-4329 Web site: www. napsnet .com e-mail: printmedia@napsnet.com #2625 North American Precis Syndicate, Inc., 415 Madison Avenue, New York, N.Y. 10017 Treating Sciatica Pain Snacks That Satisfy In More Ways Than One (NAPSA)—One treat often associated with warm-weather fun— such as beach trips and camping— is the delicious potato chip. Thanks to a resealable lid that keeps them fresh, Pringles crisps are an ideal snack for car and plane trips but they are also a tasty ingredient in easy-to-prepare recipes. Try this quick-fix chicken recipe using the crisps. Chicken Pringlers Ingredients: 2 6.38-ounce cans of Pringles (BBQ or Honey Mustard flavor) 2 pounds of boneless chicken breasts or chicken tenders, cut into 11⁄2” nuggets 2 cups of skim milk or buttermilk Directions: 1. Preheat oven to 400F with a rack in the middle. 2. Place nuggets in milk. 3. Puree the Pringles in a food processor and pour into a large sealable plastic bag. Place 2 or 3 nuggets at a time in the bag and shake to coat. 4. Spray a cookie sheet with cooking spray and place the well-coated nuggets in a single layer. Bake in the preheated oven for 20 minutes. 5. Remove and let stand, uncovered, 5 to 10 minutes to crisp. Pringles are available in 11 flavors (Original, Sour Cream & Crispy, crunchy and delicious, this recipe for Chicken Pringlers is easy to prepare and sure to please. Onion, Cheddar Cheese, BBQ, Jalapeo, Pizza, Ranch, Bacon Ranch, Loaded Baked Potato, Salt & Vinegar and Honey Mustard). Once you are done snacking or cooking, the empty containers can be used for the fun activities that follow. • Beach Souvenirs: Use your can while collecting seashells and beach glass this summer at the beach. Not only does the can make a great carrying case for any beach souvenirs you come across, but it can also be used for storage when you bring your treasures back home. • Coin Bank: Need a place to keep your spare change? Bring along an empty can for your car to store change for the toll booth or to store the spare change weighing down your wallet. • BBQ Centerpiece: For a great arts and crafts project, decorate the outside of the can and turn it into a creative centerpiece holder for your next barbecue party. Or use the decorated, empty cans to display cutlery. For more recipes and tips, visit www.pringles.com. (NAPSA)—Some people have a lot of nerve—and if it’s their sciatic nerve, they may also have a lot of pain. That’s because when the sciatic nerve, which originates in the lower back, becomes inflamed—it really hurts. Other symptoms can include low back pain and tingling or numbness down one or both legs. Fortunately, these symptoms often respond well to chiropractic care. A study in the Journal of Manipulative and Physiological Therapeutics found spinal manipulation just as effective as microdiscectomy for most people with sciatica secondary to lumbar Doctors have discovered spinal manipulation can be just as effective as surgery for most people struggling with sciatica. disk herniation, with 60 percent of sciatica patients able to avoid low back surgery by going to a chiropractor. “This study,” said Dr. Gordon McMorland, who co-authored the paper with neurosurgeons Steve Casha, M.D., Stephan J. du Plessis, M.D. and R. John Hubert, M.D., can “provide evidence of a valuable treatment alternative.” Doctors of chiropractic are trained in physical examination and diagnosis and routinely treat patients with symptoms of sciatica. To learn more, visit the Foundation for Chiropractic Progress at www.yes2chiropractic.com. Blueberries Pop With Fun All Summer Long! (NAPSA)—Blueberries are nature’s little blue dynamos, ready to blast, burst and bounce their way into any dish you can imagine. However you use them, fresh blueberries pop with their own unique flavor, color and fun! In desserts, blueberries are always a winner! Blueberry pie is a classic and now there’s a variation your family and friends will adore. “Blueberry-Apricot Pot Pies” are baked in individual servings. When they come out of the oven, guests break the crisp crust to uncover a filling of luscious, plump blueberries and bits of dried apricots underneath. Looking for superquick summertime blueberry desserts? Here are a few ideas: •Mix blueberries into prepared rice pudding. Delight the kids by serving the blueberry pudding in ice cream cones! •Whirl blueberries with sorbet in a blender, scoop into bowls. •Stir fresh blueberries into melted blueberry jam and serve over frozen yogurt. Sure, blueberries taste great, but remember there are good, sound reasons to enjoy blueberries. A whole cup has just 80 calories and provides fiber, vitamin C, manganese and antioxidants. Get more recipes for using blueberries at www.littlebluedynamos. com. Blueberry-Apricot Pot Pies 1 9-inch round refrigerated pie crust (from a 15-ounce package) 1 ⁄4 cup sugar 4 teaspoons cornstarch A crisp crust covers the luscious filling in Blueberry-Apricot Pot Pies. 3 cups fresh blueberries 1 ⁄4 cup dried apricots, cut into 1⁄4-inch pieces Preheat oven to 375 F; lightly butter four 3⁄4-cup (6ounce) baking cups. Place pastry flat onto a floured board; invert a baking cup 1⁄2 -inch from the edge of the pastry; with a small sharp knife, cut out a circle 1⁄2-inch larger than the cup; repeat to make 4 rounds; cut a small hole in the center of each. In a medium bowl, combine sugar and cornstarch; add blueberries and apricots; toss to coat; divide equally among the cups. With water, lightly moisten the rim of each cup; place a pastry round on each; fold under the edge and crimp. Repeat. Place cups on a baking sheet. Bake until the filling just begins to bubble, 25 to 30 minutes. Cool 5 to 10 minutes. Serve warm. YIELD: 4 portions Per portion: 328 calories, 55g carbohydrate, 12g total fat, 5g saturated fat.