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 14 · column 5 of 6 · from the scan, no model involved
Poached chicken in lemon apple dill sauce This sauce adds a light refreshing flavor to the chicken. Brown rice or noodles complement the dish well and are themselves enhanced by the delicious sauce. 4 chicken breast halves or legs, skinned 1 tablespoon margarine 1 tablespoon cornstarch 1/2 teaspoon Dijon-style mustard 1/8 teaspoon dried dill weed 3/4 cup apple juice 1/2 cup unpeeled apples, diced Grated peel and juice of 1/2 fresh lemon Melt margarine in large skillet; remove from heat. Stir in cornstarch, mustard and dill. Gradually blend in apple juice. Add lemon peel and juice. Cook over medium heat, stirring until thickened. Add chicken, reduce heat to low, cover, and simmer until done, about 30-40 minutes. When chicken has about 5 minutes left to cook, add diced apple. Continue cooking uncovered. Serves 4. Apple cheddar quiche 1 Tablespoon chopped onion 6 Tablespoons butter 1 1/4 cups crushed stone-ground whole wheat crackers 1/4 cup finely chopped walnuts 2 large tart apples, peeled, cored and sliced (2 cups) 3 eggs 1 cup cream style cottage cheese 1 cup shredded cheddar cheese 1/4 cup milk 1/2 teaspoon salt Ground nutmeg Pepper Cook onion in butter until tender. Stir in crushed crackers and nuts. Press mixture into a 9 inch pie plate, forming a crust. Bake in 350 degree oven for 8 minutes. Meanwhile simmer apples in a small amount of water 3 to 5 minutes or until tender. Drain; arrange apples in crust. In blender container or food processor bowl blend in eggs, cheeses, milk, salt and dash pepper until smooth. Pour into crust. Sprinkle nutmeg on top. Bake in a 325 degree oven about 45 minutes or until knife inserted off-center comes out clean. Let stand 10 minutes before serving. Serves 4-6.
96.9%