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 15 · column 3 of 6 · from the scan, no model involved
3 cups cooked rice 2 cups (8 ounces) shredded sharp Cheddar cheese, divided 3 eggs, beaten 1 (10 1/4 ounces) can cream of mushroom soup, undiluted 1/2 cup. milk 1 (4 ounce) can sliced mushrooms, drained 2 teaspoons Creole mustard 1/4 teaspoon onion powder Cook sausage in a skillet until browned, stirring to crumble: drain and set aside. Combine rice and 1 1/2 cups cheese, spread mixture into a lightly greased 12 by 8 by 2-inch baking dish. Sprinkle with sausage. Combine eggs and, next 5 ingredients: mix well. Pour mixture over sausage. Bake at 350 degrees for 35 minutes. Sprinkle with remaining 1/2 cup cheese, and bake an additional 5 minutes. Yield: 8 servings. Chile ‘N’ Cheese Breakfast Casserole 3 English muffins, split 2 tablespoons butter or margarine, softened 1 pound bulk pork sausage 1 (4 ounce) can chopped green chiles, drained 3 cups (12 ounces) shredded Cheddar cheese 1 1/2 cups commercial sour cream 12 eggs, beaten Spread cut side of each English muffin with 1 teaspoon butter, and place, buttered side down, in a lightly greased 13 by 9 by 2-inch baking dish. Cook sausage in a skillet until
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