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 12 · column 5 of 6 · from the scan, no model involved
tatoes O’Brian 11. salt 1/41. pepper 1/2 c. chopped onion 2 cans cream of chicken soup 1 cup sour cream 2 cups cheddar cheese 2 cups corn flakes 1/4 cup butter, melted Mix all ingredients except com flakes and butter and spread in 9x13 inch casserole dish. Mix com flakes and melted butter and spread on top of potato mixture. Bake at 360 degrees for one hour. Serves 12. Moroccan Chicken is an exotic topping with a spicy sweet flavor sure to enhance complex carbohydrate-packed Idaho potatoes. Idaho potatoes with • moroccan chicken topping 4 Idaoh potatoes 1/4 cup vegetable oil 1/2 cup slivered almonds 1 cup chopped onion 2 cloves garlic, chopped 1 pound boned and skinned chicken breasts or thighs, cut in strips 2 tablesopoons flour 11/4 cups chicken broth 3 tablespoons lemon juice 1 teaspoon ground cinnamon 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon hot pepper sauce 1/2 cup raisins Scrub potatoes, dry and prick with a fork. Bake in a 425 degree F. oven 55 to 65 minutes, until soft. In large skillet heat oil, saute almonds until golden brown. Add onion and garlic; saute until tender. Add chicken; cook, stirring, until chicken turns white. Sprinkle with flour; mix well. Combine broth, lemon juice, cinnamon, paprika, salt and hot pepper sauce. Gradually add to chicken mixture, stirring constantly, until mixture boils and thickens. Stir in raisins. Simmer 3 minutes. Spoon evenly over blossomed potatoes. Yield: 4 servings.
91.8%