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 5 of 6 · from the scan, no model involved
Red onion potato salad 6 medium potatoes, peeled, cooked and sliced \ 1 cup sliced celery j 1 cup thinly sliced red onion J 1/3 cup chopped parsley 5 1/4 cup low-calorie Italian dress- j >ng j 3 tablespoons wine vinegar j 2 teaspoons salt Dash cayeene pepper j In large bowl, combine hot pota- ! toes with remaining ingredients. Re- j frigerate to chill. Makes 6 servings; J about 100 calories each. J Herbed baby potatoes J 1 1/2 pounds small red or new po- J tatoes, scrubbed, unpeeled and J quartered J 2 tablespoons olive oil * 2 tablespoons minced fresh pars- * ley J 1 tablespoon chopped fresh ore- J gano or 1 teaspoon dried oregano J 1/2 teaspoon paprika ] 1/2 teaspoon garlic powder ; Freshly ground black pepper to * taste ! J 4 Garnish ' > 2 tablespoons minced fresh pars- J ley j Preheat oven to 350 degrees. J In a 2-quart casserole, toss pota- J toes in oil to coat each piece. Add re- * maining ingredients, except parsley' for garnish. Toss to coat evenly.' Bake 30 to 40 minutes, or until lightly browned. Garnish with parsley. Serves 6.
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