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 8 · column 6 of 6 · from the scan, no model involved
Mushroom and Pasta Salad 8 oz. fresh mushrooms 3 T. vegetable oil, divided lVi cups broccoli florets 1/2 cup red or green pepper squares 2T. chopped onion 8 oz. pasta shells (2 cups uncooked)
1T. red wine vinegar 3/4 tsp. salt 1/4 tsp. thyme leaves, crushed 1/8 tsp. garlic powder 1/8 tsp. ground black pepper Rinse, pat dry and slice mushrooms (makes about 2% cups); set aside. In a medium skillet heat 1 tablespoon of oil until hot. Add broccoli, red pepper and onion; saute over high heat until crisp and tender, about 4 minutes. Add reserved mushrooms; continue to saute until vegetables are tender, about 3 minutes; set aside to cool. Meanwhile, cook shells according to package directions, until slightly undercooked, about 10 minutes; rinse with cold water. Transfer shells to a large bowl; add reserved mushroom mixture. Combine vin egar, salt, thyme, garlic powder, black pepper and remaining 2 teaspoons oil; add to macaroni salad and toss to coat evenly. Chill until ready to serve. Makes 6 cups; 110 calories per half cup. This meatloaf recipe has a simple filling, but a very sophisticated flavor:
Mushroom-filled Meat Loaf 4 to 6 servings 2 cups sliced fresh mushrooms 1 cup chopped onion 2 tablespoons butter or margarine . 1/2 cup sour cream 2 eggs 1/2 cup milk v“ lVi pounds ground beef 3/4 cups breadcrumbs 2 teaspoons salt 1 tablespoon Worcestershire sauce Sour Cream Sauce Saute 1 cup of the mushrooms and onion in butter. Remove from heat and stir in sour cream. Set aside.
92.6%