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 4 of 7 · from the scan, no model involved
1 pound hot sausage 1 pound sharp cheedar cheese (shredded) 3 cups biscuit mix 3/4 cup hot water Preheat oven to 400 degrees. Cook sausage in skillet, breaking up with fork until not pink. Drain off fat, cool. Spoon in bowl add cheese, biscuit mix and water, mix with fork until just blended. Roll into 1 inch balls. Place on cookie sheet. Bake at 400 for 12 to 15 minutes or until puffed and brown. Remove from sheet. May freeze and reheat. Salmon Pate Laura Patrick 1/3 cup cottage cheese 15 1/2 ounces canned red salmon, rinsed 3 artichoke hearts, whole, rinsed and drained 1 scallion 3 tablespoon chopped fresh dill 6 drops Tabasco 1 teaspoon Dijon-style mustard 1 tablespoon fresh lemon juice 1 tablespoon capers, rinsed and drained 2 ounces pimiento, drained In blender or food processor . blend cottage cheese until smooth. Add Salmon, artichokes, scallion, dill, Tabasco, mustard, lemon juice, and capers and blend well. Add pimento and blend quickly just to combine. Chill overnight before serving. Makes 10-12 servings. Smoked Oyster Spread Barbara Way land 2 packages (8 ounces each) cream cheese, softened 1/4 cup chopped green onion 2 tablespoon mayonnaise 1 tablespoon lemon juice 2 teaspoons prepared horseradish
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