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 9 · column 4 of 6 · from the scan, no model involved
1/2 cup sour cream 1/2 cup light cream 1 teaspoon lime juice 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1 canned green chile, seeded and chopped Cut tenderloin into 1/4-inch slices, slice each into strips. Heat one tablespoon oil in large heavy skillet, stir-fry pork for 3 minutes, remove from pan. Heat remaining oil and stir-fry celery, onion, and pecans for 2-3 minutes. Add raisins and apples, cook one minute longer. Return pork to pan. Stir together remaining ingredients, add to skillet, turn heat to medium-low; cook until, slightly bubbling (do not allow to boil), stirring constantly, about 4-5 minutes. Serves 4. Chop-top casserole 4 thick lean pork chops 1 can stewed tomatoes 1 can dried navy beans or pea beans Salt and pepper Sprinkle chops with salt and pepper and brown in skillet. Remove to a baking dish. Add beans and tomatoes. Bake uncovered in moderate oven 350 degrees about one hour or until chops are fork tender.
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