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
2 10 ounce package of frozen asparagus or 2 large can of asparagus or a comparable amount of fresh asparagus
1 pint dairy sour cream 1/2 cup Parmesan cheese 2 teaspoon lemon juice 1 teaspoon salt 1/2 cup toasted almonds 1. To toast almonds: Place in 300 degress oven and turn frequently to avoid scorching. Do not overtoast, as they tend to darken and become crisper as they cool. 2. Frozen asparagus - Cook according to instruction on package. Canned asparagus — Heat gently in liquid from can. Fresh asparagus - Cook spears covered in a small amount of boiling salted water for about 10 to 12 minutes.
3. Combine the sour cream, Parmesan cheese, lemon juice and salt in a small saucepan. Heat slowly. Do Not Boil! 4. Drain asparagus. Arrange on serving dish. Top with sour cream mixture. Sprinkle with toasted almonds.
Yield: 8 servings. Asparagus Guacamole Serves: 11/2 cups Preparation: 25 minutes. 1 pound medium thick fres asparagus, peeled juice of one whole lemon or lime 2 tablesppon finely chopped onion
2 tablespoon chopped sweet red pepper 1 tablespoon minced green chili 1 tablespoon minced cilantro, either dried or fresh cayenne pepper to taste salt and pepper to taste Simmer aspargaus in water until tender. Drain and cool. Cut off a few tips, reserve for garnish. Cut the spear into 1/2-inch pieces and puree in blender or food processor. Fold in remaining ingredients. Chill. Serve with taco tortilla chips or carrot and celery sticks.
91.2%