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 3 of 6 · from the scan, no model involved
1 whole garlic head, unpeeled, top 1/3 cut off, exposing cloves 1/3 cup olive oil 2/3 cup orange juice 1/4 cup hot honey mustard 3 tablespoons honey 3/4 teaspoon dried thyme, crushed Kabobs: 2 pounds large shrimp, shelled, deveined 1 each red and yellow bell pepper, seeded, cut into 1-inch squares, blanched 1 red onion, quartered, separated into chunks 1. Preheat oven to 375 degrees. Place garlic and oil in small baking dish. Cover tightly; bake 45 minutes. Cool and squeeze garlic pulp from papery skin. Puree garlic and oil in blender with juice, mustard and honey. Stir in thyme. Pour 1/2 cup of marinade into pint-size Ziploc storage bag; seal bag and refrigerate until serving time. 2. Pour remaining marinade, shrimp, peppers and onion into covered bowl or gallon-size storage bag. Remove excess air, seal bag and turn to coat. Refrigerate two hours. 3. Drain kabob ingredients well. Discard marinade and thread shrimp, peppers and onions pieces onto metal skewers. Grill on oiled grid over hot coals, 7 to 10 minutes, or until shrimp is pink, turning once. Remove skewers from grill and place on serving tray. With scissors, cut off a tiny corner from pint-size storage bag in Step 1. Drizzle sauce over shrimp and vegetables.
Makes 6 servings. Sante Fe-Shanghai Beef Marinated steak: 4 tablespoons olive oil 3 tablespoons fresh lime juice
Andrew L. Stone, O.D. Board Certified Optometric Medicine Family Eye Care State of the Art Optometry In a friendly country setting! PERSONALIZED SERVICE LENS EXPRESS PRICES Eyeglasses •Contacts* Refractive Surgery Evaluation and Management Most Insurance Accepter] Medicare, Medicaid Provider RAPPAHANNOCK MEDICAL CENTER Washington, VA Now accepting appointments 703-675-3316
90.9%