The Cleveland Advocate (Cleveland, Tex.), Vol. 63, No. 94, Ed. 1 Wednesday, November 24, 1982 Page: 19 of 32
thirty two pages : ill. ; page 22 x 14 in. Digitized from 35 mm. microfilm.View a full description of this newspaper.
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Health and Diet
Cont. from
pogo i
SHRIMP OLE’
SANDWICH
by Weight Watchers
in Northern Colorado
1 oz. Ameican or
sharp Cheddar
cheese
2 Tbsp, skim milk
12 oz. cooked shrimp,
finely chopped
1 Tbsp, chopped
green chiles
1 slice toast
Place cheese
and milk in a sauce
pan. Heat slowly over
low heat until cheese
OPEN-RANGE
BASTING SAUCE
by Weight Watchers
in Northern
California
3 C. tomato juice
2 Tbsp, dehydrated
onion Hakes
2 cloves garlic, finely
minced
14 Tbsp. Worcester-
shire
14 Tsp. chili powder
14 Tsp. celery seed
14 Tbsp, vinegar
artificial sweetener
to equal 6 Tsp. sugar
salt and pepper to
taste
Combine all in-
gredients in a sauce
pan and bring to a
boil. Reduce heat and
simmer until mixture
is reduced to 4 its
original volume.
Makes about 2 C. Use
for basting liver,
chicken, fish, beef,
MCATE, Wed., Nov. 24,1982, Section C - Page 3
tional»
4 Tbsp mayonnaise
Fill the egg
whites with yolk mix-
ture. . J-
LAYERED
LETTUCE
SALAD
by Nancy Gault
1 head lettuce
(broken into small
pieces)
1 medium onion
(chopped)
1 green pepper (chop-
ped)
1 small jar pimentos
(drained)
1 pkg. frozen peas
(unthawed)
1 pint Hellmans
mayonaise
4 lb. cheddar cheese
(grated)
4 C. bacon bits
Layer as listed
CLEVELAND A
in 9x13 dish. Cover
with saran wrap, then
foil. Refrigerate 24
hours before serving.
Do not toss. This will
keep.for several
days.
DEVILED EGGS
by Debbie Stone
Cut 6 hard cook-
ed eggs in half length-
wise. Take yolks out
and mash them. Add
to yolk mixture:
Tsp. vinegar or pickle
juice
4 Tsp. mustard
4 Tsp. salt
4 Tsp. Worcester-
shire sauce (op-
JELLO PIE
by Jessie Meiko
1 box jello
1 pie crust
3 bananas (optional)
Cook the pie
crust, mix the jello up
and cut the bananas
(optional) up into jel-
lo and pour into the
pie crust. Let jell and
top with Cool Whip
when ready to serve.
CABBAGE WITH
SOUR-CREAM
by Mrs. John Majnik
1 medium cabbage,
shredded
pinch of soda
4 C. sour cream
1 Tbsp, vinegar
1 Tbsp, sugar
salt and pepper to
taste
Cook cabbage
for 5 minutes in water
to cover, to which the
pinch of soda has
been added. Drain
and cover with fresh-
ly boiling water.
Cook for 15 minutes
more, then drain very
well. Pour sour
is melted Add
shrimp and chiles
and heat thoroughly
Serve over toast
Makes 1 serving.
EGGPLANT
CASSEROLE
bv Louise Puckett
1 large eggplant,
peeled and diced
1 ■< Tsp. salt
4 C. margarine,
divided
1 small onion, chop-
ped
1 small green pepper,
chopped
1 Tbsp brown sugar
1 Tsp. salt
1 Tbsp, flour
1 lb can tomatoes,
cut up
1 C. cornbread
crumbs
grated yellow cheese
Cook eggplant in
a small amount of
water with 4 Tsp.
salt 8-10 minutes until
tender, drain well. In
saucepan melt half
the margarine and
saute onion and green
pepper Add remain-
ing margarine and
melt. Add sugar, salt
and flour, stirring to
blend. Cook stirring 5
minutes add Corn-
bread crumbs and
eggplants. Pour into
greased 14 qt. cas-
serple and bake at 350
degrees 15 minutes.
Top with cheese.
Bake 10-15 minutes
more. Serves 4-6.
* LOW CALARIE
VEGETABLE DIP
by Katy Tullock
1 (8oz.) pkg. softened
cream cheese
1 (8 oz.) bottle
Catalina low calarie
salad dressing
2 Tbsp, minced dry
onion
sprinkle of garlic salt
Combine all in-
gredients in a bowl,
mix until smooth.
Serve with assorted
raw vegetables or
crackers.
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Alexander, Annie. The Cleveland Advocate (Cleveland, Tex.), Vol. 63, No. 94, Ed. 1 Wednesday, November 24, 1982, newspaper, November 24, 1982; Cleveland, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1190223/m1/19/: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Austin Memorial Library.