Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 9 · column 5 of 9 · from the scan, no model involved
1 clove garlic, minced
1 jar (2 oz.) chopped pimento, drained
Vi teasp. salt or to taste
Vt teasp. pepper
Vi teasp. leaf oregano, crushed
1 tablespoon fresh parsley, chopped
6 eggs, beaten lightly
One-third C. grated Parmesan cheese
Garnish:
Fresh tomato wedges
Fresh chopped parsley
Drain about 2 tablespoons of the artichoke marinade into a large skillet (preferably a non-stick skillet). Add beef and cook until brown. Remove beef with a slatted spoon and reserve. Drain fat from pan.
Heat the remaining artichoke marinade in the skillet. Add the onion, green pepper, and garlic and saute until vegetables are soft. Stir in the reserved beef, artichokes. pimento, salt, pepper, oregano and parsley. Cook for 3 minutes longer.
Add the eggs to the beef mixture in the skillet. Cook, stirring gently over low heat
88.5%