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 5 · column 4 of 9 · from the scan, no model involved
about a minute. Add eggplant, toss to coat with oil and cook over low heat until tender about 8 minutes, stirring occasionally. Mix sherry, vinegar, soy sauce and garlic-chili powder paste in bowl and add to eggplant. Cook, stirring constantly for 2 minutes. Add cornstarch dissolved in 1 teaspoon sesame oil. Stir until sauce is shiney, about 15 seconds. Serve hot or at room temperature. Dill bread, made in a flash with cottage cheese and dill weed, makes an attractive loaf for outside dining.
Dilly Caserole Bread 2*4 to 3 cups flour 2 tablespoons sugar 2 tablespoons chopped onion 2 teaspoons dill weed V/4 teaspoons salt lA teaspoon soda 1 package yeast 1 cup creamed cottage cheese Vi cup water 1 tablespoon butter or margarine legg softened butter coarse salt ' In large mixer bowl, combine 1 cup flour, sugar, onion dill weed, salt, soda and dry yeast. In saucepan,
heat cottage cheese, water | and butter until mixture is I warm. Add egg and warm I liquid to flour mixture. Blend at lowest speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining flour to form a stiff dough. Cover; let rise in warm place until light and doubled in size, about 1 hour. Stir down dough. Turn into well-greased 8-inch round (ll/z or 2 quart) casse- ' role. Cover; let rise in warm place until light, 30 to 45 minutes. Bake at 350 degrees for 35 to 40 minutes until golden brown. Brush with butter and sprinkle with coarse salt, if desired. 3
93.6%