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 17 · column 5 of 7 · from the scan, no model involved
4 T. olive oil 2 cloves of garlic, minced 2t. salt 21. dried basil 2 green onions, thinly sliced with tops 6 drops of hot sauce cherry tomatoes (optional) additional chopped parsley (optional)
Cook potatoes in a small amount of boiling water 10 minutes or until tender, drain, set aside and keep warm. Trim off flowerets from the washed broccoli. Steam for several minutes until tender crisp; drain, set aside and keep warm. Combine the next 8 ingredients in a small sauce pan and bring to a boil. Turn down the heat and stir in green onions and hot sauce and let simmer about 10 minutes. Arrange the potatoes and broccoli on a serving platter. Pour the hot oil mixture over the top. Garnish with a cherry tomato halved and fresh chopped parsley if desired. Yields: 6 servings.
Summer Fruits
Few fruits adapt as easily and deliciously to home preserving as colorful tart and tangy plums. Available from mid-May into October, now’s the time to capture their shimmering brilliance in a glass and eryoy a taste of summer all winter long.
Plum Butter
30 medium fresh plums (5 pounds) 1/2 cup water sugar Halve plums; discard pits. Whirl plums in small batches in blender until smooth, adding portions of water as needed. Puree to remove skins. Measure pureed fruit and add 2/3 cup sugar for each cup of puree. Stir until well mixed. Bring to boil. Boil gently until registers 220 degrees F. on candy thermometer, stirring often, or until mixture sheets from the edge of metal spoon (about 20 minutes). Pour into hot jars, leaving y2-inch headspace. Pro
83.8%