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 5 of 6 · from the scan, no model involved
1 teaspoon salt 1 teaspoon brown sugar 1/4-teaspoon nutmeg, 1/4 teaspoon chopped dried dill weed 1/2 teaspoon chopped dried thyme 1/4 teaspoon freshly ground black pepper 2 bay leaves sour cream • In a large saucepan melt butter over low heat. Add peppers, onion and parsley. Saute until just tender. • Add chicken stock, tomatoes and pumpkin. Heat thoroughly. • Puree the mixture in small batches using blender or food processor. • Return the pureed mixture to saucepan. Heat over medium heat. • Add the butter and flour. Cook and stir S minutes. • Slowly whisk in half-and-half, stirring until thickened. • Add brown sugar and seasonings. Simmer for 30 minutes. . • Serve steaming hot, garnished with a dollop of sour cream.
Pumpkin Pie 1 16-ounce can pumpkin 2/3 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg
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