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 10 · column 6 of 7 · from the scan, no model involved
peas Chopped onion 1 cup diced carrots 1 cup chopped celery 2 This, beef-flavored 1/2 boullion 1 teaspoon pepper 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Brown ground beef and green pepper. Drain. Melt butter in Dutch oven; add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add water, cook until bubbly. Stir in beef mixture and remaining ingredients. Bring to a boil; cover and simmer 45 minutes. Yield: 4 1/2 quarts. This recipe for Rice-Bean Salad is from the American Heart Association. It is seasoned with spices and lemon juice and is low in sodium in addition to being fiber-rich. Curried Rice-Bean Salad 3 cups cooked, long grain white rice 1 1/2 cups unsalted cooked white or red kidney beans 4 green onions (scallions), thinly sliced
93.0%