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
Ginger cheese apple 1 package (8 oz.) cream cheese, softened 1 Tbsp. honey 1/2 tap. ground ginger 1/4 cup wheat germ Cinnamon stick 1 c. (4 oz.) shredded Cheddar cheese 1 can (8 1/4 oz.) crushed pineapple, well drained Bay leaf Fresh apple slices Combine cream cheese, Cheddar cheese and honey in large mixing bowl; beat until blended. Stir in pineapple and ginger. Cover bowl with plastic wrap; chill several hours or overnight. Shape mixture into a ball; roll in wheat germ. On a sheet of plastic wrap press and mold ball into an apple shape. Coat with additional wheat germ, if necessary. Insert a bay leaf and cinnamon stick in top. Wrap in plastic wrap; refrigerate until serving. Serve with fresh apple slices. Makes 1 cheese ball. For gift giving: Place 5 or 6 apples in a wicker basket with the Ginger Cheese Apple. Overwrap basket with plastic wrap. Tie with ribbon. Apple muffins 1/2 cup butter or margarine 1 cup sugar 2 eggs 2 cups flour 1/2 teaspoon salt 2 tablespoons baking powder 2 1/2 cups apples, peeled and grated 2 teaspoons sugar (for topping) Cream butter and sugar. Add eggs one at a time, beating well. Sift dry ingredients and add to eggs alternately with milk. Beat until smooth. Add apples, mixing by hand. Pour into greased muffin tins and top each with sugar. Bake 25 to 30 minutes at 375 degrees. Yield: 12 to 16 muffins. Gingerbread apple cobbler 4 medium apples, peeled and sliced (4 cups) 1/2 cup packed brown sugar 1 teaspoon cornstarch 2 tablepoons water 1 tablespoon lemon juice 1/2 teaspoon cinnamon Gingerbread topping
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