osterizer liquefier blender recipes instructions

7/30/2019 Osterizer Liquefier Blender Recipes Instructions

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IMPORTANTSAFEGUARDSWhen using electrical appliances, basic safety precautions shouldalways be followed, including the following:1 . Read ail instructions.2. To protect aginst risk of electrical shock, do not put blender in water orother liquid.3 . Close supervision is necessary when any appliance is used by ornear children.4 . Unplug from outlet when not in use, before putting on or taking offparts, and before cleaning.5. Avoid contacting moving parts.

6. Do not operate any appliance with a damaged cord or plug or afterthe appliance malfunctions, or is dropped or damaged in any manner. Return appliance to the nearest authorized service facility forexamination, repair, or electrical or mechanical adjustment.7. The use of attachments, including canning or ordinary jars and processing assembly parts not recommended by Oster may cause a risk ofpersonal injury.8. Keep hands and utensils out of container while blending to preventthe possibility of severe personal injury and/or damage to the blender. If scraping, folding, etc. is necessary, turn off and unplug theblender, and use a rubber spatula only.9. Blades are sharp. Handle carefully.1 0. To avoid injury, never place cutting blades on base without jar properly attached.1 1 . Screw on container bottom firmly. Injury can result if moving bladesaccidentally become exposed.1 2. Always operate blender with cover in place.1 3. Always hold jar while processing. If the container should turn whenthe motor is switched "on," switch "off" immediately and tighten jarin threaded container bottom.1 4. When blend ing hot liquids, remove the feeder cap from the two-piece cover. Do not fill blender container beyond the four cuplevel. Always begin processing at the lowest speed setting. Keephands and other exposed skin away from the cover opening toprevent possible burns.1 5. Do not blend hot liquids in "Mini-Blend" containers.1 6. Do not use outdoors.1 7. Do not let cord hang over edge of table or counter, or touch hotsurfaces.1 8. Do not leave blender unattended while it is operating;SAVE THESE INSTRUCTIONS"The maximum rating as marked on the unit is tiased on the attachmentthat draws the greatest load. Other recommended attachments may draw. significantly less power." ,


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Know Your' L i a u mF i E i = i -B L .E r< j c 3 e i = i

This blender Is designed for household use only.COVERThe cover for your Osterlzer blender consists of two parts, theplastic feeder cap (1) and the vinyl cover (2). The cover Isself-sealing, and Is made of vinyl which is resistant to absorptionof odors {ind stains. The feeder cap is removable for use as ameasuring cap and provides an opening for the addition of otherIngredients.

CONTAINERThe 5-cup (1.25 liter) container (3) for the blender is graduatedfor easy measurement and is molded of heat and cold resistantmaterial. The convenient handle and pouring lip permit easyremoval of liquid mixtures while thicker mixtures are more easilyremoved through the bottom opening.PROCESSING ASSEMBLYConsists of three parts: (4) a sealing ingof neoprene used as acushion between the container and the agitator; (5) agitator ofhigh-grade stainless steel; (6) a threaded container bottom.MOTOR AND MOTOR BASEThe powerful multi-speed motor Is the heart of the applianceand is designed just for this unit. It Is completely enclosedwithin the housing (7). The motor uses a "free-floating" feature to reduce noise and wear. This allows the square postwhich protrudes from the motor base to move slightly fromside to side. The powerful food processing motor can be over-toaded. To avoid this possibility, closely follow the instructionsand tfie quantities specified in the recipes in this book.

77)e Illustration and photographyof blenders found In this book donot necessarily depict the particular model blender that you havepurchased. These photographsare merely a gu ide to Illustrate theversatility ol your blertder.

CARE AND CLEANING OF YOUR OSTERIZER BLENDERBlender container parts are corrosion resistant, sanitary and easily cleaned. Before firstuse and after every use, separate con tainer parts (items 1-6) and clean thoroughly inwarm, soapy water, then rinse and dry well. DO NOT WASH ANY PARTS IN AN AUTOMATIC DISHWASHER. Periodically check all parts before re-assemblyIf the processing blades are stuck or difficult to turn, DO NOT USE BLENDER. Check by carefully turning the blades In a counterclockwise direction(opposite edges are sharp). Blades should turn freely.If the glass container is chipped or cracked, DO NOT USE BLENDER.Further use could result in the container breaking during use.Use only Oster recommended replacement parts available at an authorized service facility or the factory.USE OF DAMAGED OR NON-RECOMMENDED PARTS COULD RESULT IN A SEVEREPERSONAL INJURY AND/OR DAMAGE TO THE BLENDER. See page 4 for proper container assembly and user Instructions.NEVER IMMERSE THE MOTOR BASE IN WATER. The housing can be cleaned w ith adamp cloth (unplug first).The rTK>tor Is permanently lubricated and does not require any additional lubrication.ANY SERVICING SHOULD BE PERFORMED BY AN AUTHORIZED SERVICE FACILITY.See list of authorized service stations included w ith this book.


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AssemblingYour BlenderCA UT ION : Follow these important steps to assemb le, tighten, and m ount blender containerqutekly and correctly. INJURY MAYRESULT IFMOVING BLADES ARE ACCIDENTALLYEXPOSED.ASSEMBLY OF CONTAINER

1 . Turn con ta ine r up side down so the smallope ning is at the top.2 . Place sea l ing r ingon conta iner o pen ing. 3 . Turn the a g i t a to rb lades ups ide downand p lace in mo u th ofcontainer.

4 . T h r e a d c o n t a i n e rb o t t o m to c o n ta i n e r .Engage threads prop erly. Screw o n fi rmly.TIGHTENING THE CONTAINER

LeftContainsrLugRight StopMotor Baseand Ring

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1 . To tighten container bottom, put assembled container securely into motorbase ring with handleand lug in front of tfieright stop.

2 . Using conta inerhandle, turn container to the left as far aspossible. This Insuresthat the conta inerbot tom Is t i gh tenedproperly. Removecontainer from motorbase and m ount.

Do not attempt to place the container on, orremove from the nrator base wh ile tfie m otoris running.ALWAYS HOLD CONTAINER WITHONE HAND WHILE PROCESSING.

MOUNTINGTHE CONTAINER

Lett stopContainerLugRight stopMotor Baseand Ring

1 . To operate blender, p lace assembledconta iner In motorbase r ing wi th container lug against flatside of r ight motorbase stop. If contairv-er lug does not restagainst f lat s ide ofr ight stop, removeconta iner assemblyand place against flatside of left stop. Seatcontainer f i rmly andoperata

2 . To remove container, lift straight up. (IfIt is not easily removed,rock gently and lift up.Do not twist.) If container bottom cannot beloosened by hand, placeassembled conta inerInto motor base ringwith handle in front ofleft side stop. Usinghandle, tum containerto right until containerbottom loosens.

"MINI-BLEND" CONTAINERS"Min i -B lend" Conta iners (8-oz. [250mL] or 30 -oz .I885mLl s izes ava i lab le as an a c c e s s o r y . . . notnormally Included with your blender). For propereissembly and t ightening instruct ions, see abovedirections. The "Mini-Blend" Containers alkiw forthe process ing and stor ing of foods In the samecontainer.DO NOT USE OTHER TYPES OF J A R S FORPROCESSING FOODS. Ordinary Jars may breakor unscrew dur ing process ing. Do not wash anyparts. Including container. In an automatic dishwasher . DO fslOT f i l l "M In l - B le nd " Co nta inerabove MAXIMUM FILL LINE to alk>w for expansionyOf foods whi le processing. Overf i l l ing may cause

^ the jar to break and could result in Injury.

ASSEMBLY


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How Your.Osterizer Blender WorksYour Osterizer blender is a multi-speed appliance which operates on a wide range ofspeeds from very slow to very fast. This range of speeds makes food preparationeasy, interesting and also saves time t>ecause your Osterizer blender processesfoods In seconds.In addition your Osterizer blender has 2 distinct methods of operation, CONTINUO US run for blending, l iquefying and fine chopping and CO NT RO LLE D CYC LEBLE ND ING , used for coarse chopping pieces of food, such as chopp ed vegetables,nuts or cheeses. There a re several different ways of operating the CO NT RO LLE DCYCLE BL EN DIN G feature but all involve turning the motor "o n " and "off" Intermittently. During the "on" portion of the cycle, food Is chopped and tossed away from theblades. During the "off" portion of the cycle the food is distributed around the bladesto make processing m ore uniform. IN ALL THE RECIPES GIVEN IN THIS BOO K,THE CONTROLLED CYCLE BLENDING FEATURE IS REFERRED TO AS ACYCLE.NOTE: A cycle consists of operating the blender for about 2 seconds and thenallowing the blades to coast to a stop.

To Process Food1 . Assemble container (see page 4, Assembly of Container).2 . Put Ingredients Into blender container, cover firmly, and place container Into ring

on motor base (see page 4, Mounting the Container).FOR CONTROLLED CYCLE OPERATIONSelect the proper speed, rest hand on con tainer and activate the b lender for about 2seconds . Repeat this procedure for as many cycles as requ ired by the recipe. (Seepage 6-9 for detailed Instructions for controlled cycle operation of the specificblender you own.)FOR CONTINUOUS OPERATIONSelect the proper speed , turn blender on to begin processing. W hen processing Iscompleted, turn blender off. (See pages 6-9 for detailed instrtictions for continuousoperation of the specific blender you own.)CAUTION: NEVER LEAVE BLENDER WHILE IT IS PROCESSING. If containershould tum while m otor is on, switch it OFF immediately and tighten jar in containerbottom. (See page 4, Tightening the Container.)

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How to UseYour8 SpeedBlendere y o l e * b l e n d

D DDDDDDDDThe 9 buttons on the pane l control the eight speeds of your b lender. The first buttonto the left is the OFF button. The three buttons m arked CHOR GRATE and GRINDare "C yc le" operation buttons. As long as one of these buttons is held down, themotor operates. As soon as the button Is released the motor shuts off. The additional buttons are for continuous ope ration.FOR CONTROLLED CYCLE OPERATIONRest hand on container and p ush desired "C yc le" button. Hold the button down foratx)ut 2 seconds, then release an d allow the blades to coast to a stop . Repeat fornumber of cycles as specified in recipe.FOR CONTINUOUS OPERATIONRest hand on container and push desired speed button. When processing Is f inished, press the OFF button to stop m otor.

How to UseYour8 and 10 SpeedBlenderO^aerizen

o y c l a - b l a n dD D D D D D D D D D. m . .

The 3 buttons marked, CHOP, GRATE and GRIND are "C YC LE " operation buttons,they also function as the O FF switch. As long as one of these b uttons is held down,the m otor ope rates as soon as the button Is released, the motor shuts off. Theadditional buttons are for continuous operation.FOR CONTROLLED CYCLE OPERATIONRest hand on container and push desired "C yc le" button. Hold the button down forabout 2 seconds, then release and a llow th e blades to coast to a stop . Repeat fornumber of cycles as specified in recipe. Release of a "Cycle" button tums theblender off.FOR CONTINUOUS OPERATIONRest hand on container and push desired speed button. When processing is f inished, press and release one of the "Cycle" buttons to tum the blender off.


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How to UseYourLEDBlender D D D DThe four bu ttons marked OFF, ON, RUN and PULSE contro l you r b lender. The ONbutton provides power to the unit and lights the "Sp ee d Display Bar." The ControlDial on the righ t Is turne d to select the speed. Turn the knob to the righ t to Increasespeed a nd to the left to decrease speed. The LED Display Bar Indicates the selectedspeeds. Match the words on the Control Panel to the num ber an d dial the correctspeed. Remember, the w ords are not descriptive of the blen ding ac tion but only areference for the speed used In the Oster recipes.FOR CONTROLLED CYCLE OPERATIONRest hand on container and push the ON bu tton. Tum the Co ntrol Dial to select thecorreqt speed. Press and hold the PULSE button for about two seconds, thenrelease and allow blades to coast to a stop. Repeat for the number of cyclesspecified In the recipe. When processing Is finished, press the OFF button firmly.FOR CONTINUOUS OPERATIONRest hand on container and push ON button. Turn the Control Dial to select thecorrect speed. As soon as the RUN button is pressed, the motor will operate. Whenproce ssing Is finishe d, press the OFF button firmly.

How to UseYour "Pulse-Mat ic"10 Blenderw ith Rotary Sw itch i n * nM t - cMf 'DDDDDDDDDDp u ls e n r>a io 1 0The 10 processing speeds are controlled by the ten pushbuttons. The rotary sw itchon the right, marked P ULS E-O FF/O N, controls the blending action.FOR CONTROLLED CYCLE BLENDING OPERATIONWith rotary switch in PULSE-OFF position, rest hand on container and selectspeed. Push TOUCH-N-P,ULSE button in for about 2 seconds. Release and allowthe blades to coast to a stop. Repeat for number of cycles as specified in recipe.Release of the TOU CH -N-PU LSE button turns the blender off.FOR CONTINUOUS OPERATIONRest hand on container, select speed and turn rotary sw itch to "O N"p ositlon . Whenprocessing is completed, turn switch to P UL SE 'OF F po sition.


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How to UseYour Dual Range12 B lenderwith Rotary Switch

(Jsterizcr ou a l * r a r \ f l p u l a a r w t l e JQD D C Z I D D D D D D_ W J IH i t ^ . ir-The 12 processing speeds of the Dual Range "Pulse-Matic" blender are controlledby the nine pushbuttons and the rotary switch marked LO/HI. The ON button Is usedfor continuous operation. The PULSE button Is used for "Cycle Operation". Theremaining six buttons are the different speed selections. The rotary switch determines the speed range. When the switch is in the HI position, it controls the speedsmarked above the buttons. In the LO position it controls the speeds marked belowthe buttons. The first button on the left is the OFF button.FOR CONTROLLED CYCLE OPERATIONRest hand on container, press proper speed button. Move rotary switch to properspeed range. Press Pulse button and hold in for about 2 seconds. Release buttonand allow blades to coast to a stop. Repeat for number of cycles as specified inrecipe. When processing is complete, press OFF button.FOR CONTINUOUS OPERATIONRest hand on container, press speed button. Move rotary switch to proper speedrange and press ON button. When processing is finished, press OFF button firmly.

How to UseYour Dual Range14 B lenderw ith Rotary Sw itch DDDDaDDaTsa- w.>ui.MH^iuim.. . "g-The 14 processing speeds of the Dual Range Blender are controlled by the ninepushbuttons and the rotary switch marked LO/HI. The OFF*PULSE button Is usedfor "Cycle Operation". The ON button Is used for "Continuous Operation". Theremaining seven buttons are the different speed selections. The rotary switchdetermines the speed range. The switch in the HI position controls the speedsmarked above the buttons. The switch in the LO position controls the speedsmarked bektw the buttons.FOR CONTROLLED CYCLE OPERATIONRest hand on container, select and press proper speed button. Move rotary switchto proper speed range. Press OFF*PULSE button and hold In for about 2 seconds.Release button and allow blades to coast to a stop. Repeat for number of cycles asspecified in recipe. Release of the OFF*PULSE button tums the blender off.FOR CONTINUOUS OPERATIONRest hand on container, press speed button. Move rotary switch to proper speedrange and press ON button. When processing Is finished, press and releaseOFF'PULSE button.


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How to UseYour Dual RangeTouch-A-M atic 14or"Pulse-Matic" 16Blender DDDDDDDDDDThe processing speeds of these blenders are controlled by the pushbuttons, theTOUCH-N-PULSE or TOUCH-A-MATIC button and the rotary switch markedPULSE'OFF/ON. The LO button controls the speeds marked below the buttons.

The HI button controls the speeds marked above the buttons. The rotary switchmarked PULSEOFF/ON controls blending action.FOR CONTROLLED CYCLE OPERATIONWith rotary switch in PULSEOFF position, rest hand on container. Select andpress proper speed and speed range (HI and LO) button. Then press TOUCH-N-PULSE or TOUCH-A-MATIC button and hold in for about 2 seconds. Releasebutton and allow blades to coast to a stop. Repeat for number of cycles as specifiedin recipe. Release of the TOUCH-N-PULSE (TOUCH-A-MATIC) button tums theblender off.CONTINUOUS OPERATIONRest hand on container, press speed and range buttons. Move rotary switch to ONposition. When processing is finished, move rotary switch to PULSEOFF position.

How to UseYour Dual'Pulse-Matic"16 SpeedBlender

Cher / ^ ^[Z:DD \ : ^dua l pu iaa m a t t e IB| ' ^ " * ' f c " * * " '

D D D D D D D DThe speeds of your Dual "Pulse-Matic" blender are controlled by the pushbuttonson the lower control panel of the blender and three pushbuttons and a rotary switchon the upper control panel.The lower buttons control the speeds of the blender. The rotary switch selects the-range of operating (HIred; LOyellow). The upper pushbuttons activate theblender. The ON button Is used for continuous operation. The OFF button is used totum the motor off, and the pulse button is used for "Cycle Operation" on the speedselected.FOR CONTROLLED CYCLE OPERATIONRest hand on container, select and press proper speed button. Move rotary switchto proper speed range. Press PULSE button and hold in for about 2 seconds.Release button and allow blades to coast to a stop. Repeat for number of cycles asspecified in recipe. When processing is finished push OFF button firmly.FOR CONTINUOUS OPERATIONRest hand on container, press proper speed button, move rotary switch to properspeed range and press ON button. When processing is finished, push OFF buttonfirmly.


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Do's and Don'f sDO:

1 . Use only the line voltage and frequency as specified on the bottom of the blender.2 . Always operate blender on a clean, dry surface to prevent air from carrying foreignmaterial or water into the motor.3 . Put ligukj portions of recipes into blender con tainer first unless the instructions in recipesspecify otherwise.4 . Cut {til firm fruits and vegetables, cooked meats, fish euid seafoods into pieces nolarger than W (1 .8 cm) to 1 " (2.5 cm). Cut all kinds of chees es into pieces no larger than%" (1.8 cm).5. Use rubber spatula to push ingrede nts to t>e chopped into liqukj portton of recipe ONLYwhen motor is OFF.6 . Place cover firmly on blender container before starting , and rest hand on the containercover when starting and running motor.7. Remove heavy dips and spreads, nut butters, mayonnaise and prod ucts of sim ilarconsistency t>y removing the processing assembly and pus hing the hi ixture out thro ughthe txj ttom open ing into serving dishes or storage container.8. Pour mixtures if l iquid or semi-l iquid consistency, such as mu ffin and cake batters, fromblender container.9. Allow cooke d vegetables and broth to coo l before pour ing into blender container forprocessing.

1 0 . Sw itch to the next higher speed if the m otor seems to labor when processing at one of thelower speeds to prevent overioading of the motor.1 1 . Use a "Mini-Blend" or 5 - cup blender container to process citrus rind, coffee beans orcereal grains. Use only glass blender container to process whole spk:es and hardcheese.DONT:1 . DONT expect your blender to replace all of your kitchen appliances. It will not: mashpotatoes, wh ip egg wh ites or substitutes for dairy topping s, grind raw nneat, knead or m ixstiff doughs, crush Ice or extract jutees from fruits and vegetables.2 . D O N T process mixtures too long. Remember, the blender perform s its tasks in seconds ,

not m inutes. K is t>etter to stop and check the consistency after a few seconds than toovert>lend and have a mushy or too finely ground product.3 . D O N T overioad the nfiotor with extra-heavy or extra-large loads . If the motor stalls, tum offimmediately, unplug cord from outlet and remove a p ortion of the toad before beginningagain.4 . D O N T put ice cubes into tfie container w ithout at least one cu p of liquid. Ice cubes will notprocess piroperiy witfiout liquid.5. D O N T attempt to remove blender cotitainer from motor t>ase or replace it until the motorhas coasted to a complete stop. Blender parts can be damaged.6 . D O N T remove container cover wh ile processing, as food spil lage can occur. Use feedercap opening to euld ingredients.7. .D O N T place or store processing assembly o n motor base w ithout first con-ectty assembling to blender container. Severe injury can result if blender is accidentally tumedon. . '8 . DO N'T use any utensil, including spatulas, in the container while the m otor is running.They can catch in the rrraving blades, break ttie container and cause severe injury.9 . D O N T use ANY container not recomm ended by manufacturer for processing foods.Ottier containers may break or toosen during processing an d cause severe injury.

1 0. DO N'T use "M ini-Blend " containers for processing who le spices (except p>eppercoms) orhard cheeses, as they can break the "M ini-B lend " container an d cause injury.


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^uiauBPiaf^ -at . aruoBftBlending TipsHOW TO USE A RUBBER SRKTULA WT m YOUR OSTERIZER* BLENDERWhen blending Ingredients of a heavy consistency, such as cheese dips and sandwichspreads, it Is necessary to use a rubb er spatula to help the mixture get down to the blades. Touse spatula, tu m motor off, remove the cover, move the spa tula up and d ow n rap idly alongskjes of the container, and pu sh the ingredients from the sides of the container to the center.MAYONNAISEIf mayonnaise curdles or l iquefies, empty contents from container, blend another egg andone-fourth cup (50mL) of l iquefied or curdled mayonnaise until mixed. Remove feeder capand pour remaining m ayonnaise Instead of oil into center of con taine r Use rubt>er spatula tothoroug hly b lend oil into mixture.GRAVY OR W H rtE SAUCETo smooth gravy or w hite sauce w hich may t>e lumpy, pour into mea suring cu p an d then putatiout Mi cup (125mL) into blender container, cover and start processing at STIR. Removefeeder cap, and with motor running, gradually add remaining gravy or sauce. Continue toprocess until smooth.CHOPPING GIBLETSTo chop giblets for gravy, cook the giblets in water or broth, then coo l to room temperature. Cutgiblets Info 1" (2.5 cm) p ieces, put in blender container and cover with coole d coo king liquid.Cover container, and process 2 cycles at GRIND. (If giblets are not chopped finely enough,process for one or tvro additional cycles.)MAKING BUTTERHeavy cream, sweet or sour, can be used to make bu tt e r- p o u r Into blender container. Coverand proces s at WHIP (CHOP) u ntil butter form s. Pour into strainer to d rain off l iquid, then putbutter into small bowl and press w ith spatula to remove as m uch liquid as pos sible. Add saltwh ile knead ing butter. Try adding 1 tablespoo n (15mL) dried he rbs (parsley, tarrago n, savoryor a gariic clove) per cup (250mL) of cream for delightful herb butter.GRATING CHEESEFor best results whe n grating Cheddar or Sw iss ctieese, be sure it Is refrigerataroid. W henblending cheese for dip s and spreads, remo ve from refrigerator at>out 30 m inutes beforeORANGE AND LEMO N PEELFreeze thin stri()s of orange and lemon peel, then proce ss ^ cu p (125mL) at a time in"Mini-Blend" container at SHRED (GRIND). Store in freezer In "MInl-Blend" container anduse as needed for pies, cookies, breads , etc.BREAD CRUMBSPrepare bread crumbs from old bread (see "How To" section) and store in glass jars Inrefrigerator.GRINDING POPPY SEEDSTo grind popp y seeds for fil l ings, place Vi cup (125mL) poppy seeds in "M ini -Blend" containerand p rocess at SHRED (GRIND) un til seeds are crush ed an d moist. Stop blender on ce ortwice to shake down se eds from to p of container.GRATING COCONUTTo grate fresh coconut, set speed at UQUEFY, remove feeder cap, start motor and dropcocon ut pieces into revolving blades. After grating 1 ^ cups (375mL) co conu t, empty containerand repeat proce ss un til all coco nut Is grated .HARD AND DRY CHEESECheddar or processed cheese which has become hard and dry after long storage In therefrigerator may be cut into pieces and grated in the b lender. Process at SHRED (GRIND) untilfinely grated, then use for casserole top pings , In sauces, etc.DO NOT use "Min i-Blen d" containers when processing hard cheese.


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10 choco late w afers16 small coconu t co okies8 graham crackers16 soda crackers1 6 vanilla wa fers6 zvirteback slices

GRINDGRINDGRINDGRATEGRINDGRIND

3 cycles3 cycles3 cycles2 cycles3 cycles4 cycles

Due to variations in size, consistency and age of food i tems to b e CYCLJE PROCESSED, it maybe necessary to increase or decrease the n umbe r of cycles indicated iri this section a nd in therecipes throughout the book to achieve desired results. If your blender does not have thespeed listed, use the sp eed in parentheses.BLENDER-CRUMBBread Tear one slice of fresh , plain or buttered, bread into 8 pieces, put into O sterizerblender container, cover and proce ss at:CHOP 1 cycle Vi cup (125mL) ooarse crum bsGRATE 2 cycles Vi cu p (125mL) medium crum bsGRIND Continuous Vi cup (125mL) f ine crum bsCradcer, Co oii ies Break cracker and co okies into blender container, cover and proce ss at:

Vi cup (125mL) crumbsVi cup (125mL) cru mt)s^ cup (125mL) crumbsVi cup (125mL) crumbsVi cup (125mL) crumbsVl cup (125mL) crumbsIf finer size is desired, process on e ad ditional cy cle.BLENDER-CHOP (water me thod)Cut vegetables into pieces abo ut 1 " (2.5 cm) In size and p lace recom me nded quan tity inOsterizer blende r container. Cover vegetables with cold w ater, cover container and proce ssat: STIR (CHOP) 2 cyclesGRIND 1 cycleGRIND 1 cycleGRIND 1 cycleCHOP 1 cycleCHOP 1 cycleGRIND 1 cycleWhen processing is finished, Immediately po ur throug h a strainer or co lander a nd drain well.The speeds and number of cycles l isted above p rodu ce a m edium-size ch op. If a finer size isdesired, process one additional cycle.BLENDER-CHOP (dry method)Cut foods Into pieces abou t %" (1.8 cm) in size and place recom me nded quan tity in Osterizerblender container or in "M ini-B len d" container {Vi cup or 1 25 mL only). Process at:

Ap ple s-3 cups (750mL)Cabl iage, red-3 cups (750mL)Cabbage, w h i te -3 cups (750mL)C an -o ts-2 ciip s (SOOmL)Green pepper-3 cups (750mL)Onion-3 cups (750mL)Potatoes-3 cups (750mL)

2 cup s (500mL) gratedm cups (375mL)m cups (376mL)2 cups (500mL)2 cups (SOOmL)2 cups (SOOmL)3 cups (7S0mL)

Apple-1 cup (250mL)Carrot -1 cup (250mL)Celery-1 cup (250mL)Green pepper1 cup (2S0mL)On i on -1 c up (2 50 mL)Cheese, C h e d d a r- ^ cup (12SmL)Cheese, S w iss -1 cup (2S0mL)Eggs, hard co ok e d- 2 quar tered

STIR (CHO f^ 2 cycles 1 cup (250mL)GRATE 2 cycles 1 cup (250mL)STIR (CHOP) 2 cycles 1 cup (250 mUSTIR (CHO f^ 2 cycles 1 cu p (250mL)STIR (C H O ^ 2 cycles 1 cup (2S0mL)GRIND 3 cycles M!Cup(125mL)GRIND 4 cycles 1 cup (2S0mL)STIR (CHOP) 1 cycle Vi cu p (12SmL)N u t s - l i cup (125mL) in "MInl -Blend" container or 1 cup (250mL) in large co ntainerPe anu ts-1 cup (2S0mL) CHOP 3 cyclesVl cu p (125mL) CHOP 2 cyclesAlmonds GRIND 4 cyclesPecans CHOP 2 cyclesWalnuts CHOP 2 cycles


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RECONSTTTUTEFrozen Co nce ntrated Ju ices Put water an d juice Into the O sterizer blender container. Coverand proce ss at STIR o nly until well mixed.Dry M ilit Put dry milk solids and w ater into the b lende r containe r. Cover and proc ess at STIRonly until well mixed.BLENDER-GRATESem i-Hard an d Hard Chee se Put abo ut I i c up (125mL) of cheese (In 1" or 2.5 cm cubes) intothe regular container (not In "MInl-Blend" container). Cover and process at BLEND.

Coffee BeansB L E N D E R - G R I N DNuts Rice PeppercornsOats Wheat W hole SpicesPut Vi cup (125mL) In "Mini-B lend " container or 1 cup (250mL) in the blender container. Coverand process at GRIND until desired g rind Is obtained . Longer proce ssing w ill give a finer grind .NOTE: Whole ginger root an d nutme g are extremely h ard sp ices, an d it Is recom me nded thatonly two or three 1-Inch (2.5 cm) pieces of ginger o r 3 nutmeg s t>e proce ssed at one time.Break nutmeg with a nutcracke r before p rocess ing. Process only in glass blender container atLIQUEFY. Coffee beans are quickly and evenly ground. Put Vi cup (12SmL) at a time into"MInl-B lend" container and process at:

GRIND 10 cycles for percolatorGRIND 1S cycles for dripU Q U E F YFruits, Vegetables, and Othe r So lid Foo ds wHh the Ad dition of a Liqu id The Osterizerblender Is not a Juice extractor, but It will break dow n the fibrous parts of vegetab les and fru itpieces so ttiat all the flavor Is released Into a l iquid. This l iquid may t>e water or any prepa redfruit or vegetable juice. Use the fol lowing table only as a gu id e -y o u may want a thicker orthinner juice :AMOUNT OF FR UT OR VEGETABLE1 medium apple, peeled, cored, cut in eighths3 small c a n ^ s , cut in 1 " (2.5 cm) pieces2 large celery stalks, cut in 1" (2.5 cm) p ieces

YIELDAbout IVicups(37SmL)About IVi cups(37SmL)About IVi cups(375mL)

Place Ingredients in blender c on taine r Cover and proce ss at UQUEFY until pieces of food areno longer visible. Remove feeder c ap a nd a dd 3 o r 4 ice cut>es, one at a time, to tho rough lychill liquid if desired. Con tinue proce ssing until cube s are dissolved. (If desired, this juice mayt>e strained through a fine sieve to remove the sm all fibrous particles.)

AMOUNTOF UQUID1 cup (2S0mL)1 cup (250mL)1 cup (2S0mL)

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14/36

AppetizersN IPPY ON ION D IP

Vs cup (75mL) vrater1 package dry onion soup mix1 tablespoon (ISmL) horseradish

1 cup (250mL) creamed cottagecheese4 str ips bacon, diced, f r ied andwell drained

Put water, on ion sou p mix , ho rsera d ish an d co t tage che ese in to Os te r i ze r b lend ercon ta iner . Cove r an d p ro ces s a t BLE ND un t il sm oo th . Em pty in to sen / ing bo w l . A ddb a c o n a n d m i x we l l . Y7e/d; 1Vi cups (375mL)C O TT AG E C H E E S E " S O U R C R E A M "

V* cup (75mL) mBIc1 tablespoon (1 Sm L)lfnon juice

1 ct ip (250mL) creamed cottagecheese

Put Ingred ien ts In to Os te r i ze r b lende r co n ta ine r Co ver an d p ro ce ss a t BLE ND unt i ls mo o th . U s e as a bas e f o r c h i l l ed d i ps s uc h as C a l l f om i a On i on D i p , on ba k edpo tato es or in sa lad s. y7e/d.-1 cu p (25 0m L)P IZ Z A F ON D U E

1 onion, choppedVi p ound (227 g) groun d beef2 cans (lOVi ounces or 298 g)pizza sau ce1 tablespoon (ISmL) cornstarch

1 \i teaspoons (7mL) fenne l seed

1Vi teaspoons (7mL) oreganoVl teaspoon (ImL) gari ic powder1 cup (250mL) Cheddar cheese,cubed1 cup (250m L) mozzareila diee se,grated

Brow n on io n a nd m eat In fon du e po t a t H I . Re du ce he a t to ME D. Put p i zza sau ce ,corn s ta rch , fenne l seed , o rega no an d gar li c pow der i n to Os te r ize r b lender con ta inerC ^v e r a nd p ro c es s a t L IQU EF Y un t il b l end ed . Ad d ha lf t he C hed da r c hees e c u be s ,b l e n d we l l . G r a d u a l ly a d d r e m a i n i n g C h e d d a r c h e e s e t h r o u g h fe e d e r c a p o p e n i n g .B lend un t i l smooth . Pour In to fondue po t , add mozzare i l a cheese , s t i r r i ng un t i lm e l te d a n d t h i c k e n e d .Se rv i ng : Ad j us t MED range t o ma i n ta in bub b l y c ons i s tenc y .D unk e rs : Ga r i i c b read c ubes , t oas ted Eng l i s h mu f f i n c ubes . Sen ov e r t oas tedEng l i s h mu f f i ns f o r l unc h eon t re a t Sen /es 4 -6 as ma i n d i s h10 -12 as appet i ze rG U A C A M O L E D I P

3 tablespoons (45mL) lemon juice1 medhim toma to, quartersd1 smal l onion, quartered

2-4 sm all jalapeno peppere

1 teaspoon (5mL) monosodiumglutamata1 teaspoon (SmL) saK2 larga ripe avocados, cu t in pieces

Put a l l i ng red ien ts in to Os te r i ze r b lend er con ta iner . Co ver and p roc es s a t U QU EF Yunt i l smooth . ( I f necessary , STOP BLENDER, use rubber spa tu la to keep mix tu rea rou nd p ro c es s i ng b l ades . C ov e r and c on t i nu e t o p roc es s ) . Se rv e w i t h c o rn c h i ps ,cr ac ke rs or raw veg etab les . V7e/d.- 2 cup s (50 0m L)


15/36

Feeding Baby need no longer mean separate cooking, or purchasing of specialfoods. Family foods are fresher-and the Osterizer blender gives them a uniformtexture and smooth consistency.Prepare regular family m ea ls- th en process B aby's portion in your blender. Saveswork, time and moneymakes it easier to introduce new foods, too.Always consult your physician k>efore introducing new foods. Use these basicrecipes as a g ui de -th en prepare your own combinations from the family food.

BASIC RE aP E-M EA TS AND VEGETABLESVl cup (12SmL) cub ed coo ked me at or 4-6 tablespoo ns (60-90m L) milk,vegetable form ula or ot iw r lk]uid

Put ingredients into "Mini-Blend" container. Process at LIQUEFY until smooth. Totest for sm oothness, rub a small amount be tween your finge rs. If any large particlescan be felt process again. (Add full amount of l iquid for very young babies-decrease amount as child grows older)

BASIC REC IPE-CAN NED OR FRESH FRUITSVt cup (200mL) coo ked frut t 2 teaspoons (10mL) syrup from fruKPut ingredients into "Mini-Blend" container. Process at UQUEFY until smooth. Totest for smoothness, rub a small amount t>ehNeen your fingers. If any large pa rticlescan be felt, process again. (Add full amount of liquid for very young babies-de cre as e amount as chi ld grows o lder)

MEAT (X>MBO DISHVi cup (125mL) cube d, cooke d lamb, Vi cup (125mL) m ilk

beef, veal or chteken % cup (SOmL) co ok ed rice2 tablespoons (SOmL) cookedvegetables (carrots, peas, spinach,celery, squash )Put all ingredien ts into Osterizer blende r co ntain er Cover and process at UQUEFYuntil very smooth. Refrigerate in covered container. Heat only am ount to be used forserving. Yield: 2-3 senfingsNOTE: For younger tiabies, add an extra 14 cup (50mL) milk.JUNIOR OR TODDLER FOODSFollow basic recipes above but process 1 , 2 or 3 cyc les at GRIND depe nding onsize of pieces desired .


16/36

IMPORTANT: The blende r containe r should contain at least 1 cup (250mL) of Ikiuidin order for whole ice cube s to process properly. Some of the recipe s in this sectiondo not call for this much liquid. In these rec ipes only, follow this simple step ; add allingredients, cover container, process 3 cycles at UQUEFY to break cubes. Thencontinue to process for a few seco nds.TOMATO JUICE COCKTAIL

2 cups (SOOmL) tom ato juice 1 Vi" (1.3 cm) sl ice cucumber,1 thin s lk lemon wi th peel unpeeled2 sprigs parsley ^ teaspoo n (Im L ) Wo rcestershiresauceVi" (1.3 cm) s trip green peppe r Vi teaspoon (2mL) salt1 8" (20 cm) stalk ceierK cut in1 " (2.5 cm) pieces 6 ice cubesPut all ingredients except ice Into Osterizer blender c on tainer Cover and process atUQUEFY until all ingredients are liquefied. Remove feeder cap and add ice; continueto p rocess until Ice Is lique fied. Yield: abou t 3Vi cups (875mL)FRESHLY-GROUND COFFEEFreshly-ground coffee is easily and q uick ly prepared In the Osterizer blender. Forsmall amounts up to V cup (125mL) of coffee k>eans use the "Mini-Blend" co nta ine r-up to a cup (250mL) can t>e processed in the large container. It's best not to g rindmore than a day 's supp ly since ground coffee loses flavor rapidly.For Regular grind , process 10 cycles at GRIND.For Drip grin d, process 15 cyc les at GRIND.PEACH COOLER

1 cup (2S0mL) milk 2-3 drop s almo nd extract1 cup (250mL) peaches 1 cup (250mL) vanil la kw cream,

dash of saK serving consistencyPut all ingredients except Ice cream into Osterizer blender container Cover andprocess at LIQUEFY until smoo th. Stop blender, ad d Ice cream, cover and p rocess1 cycle at BLEND. Yield: 2 sen/lngsDAIQUIRI

Vs cup (7SmL) frozen l imeade 3 j igge re l ight m mconcentrate 5 icecu be sPut all Ingredients into Osterizer blend er con tainer. (Dover an d pro cess at UQUEFYfor a few seconds. Strain into cocktail glasses. Yield: 2 6-ounce (170 g) sen/ingsVARIATION: Frozen DaiquiriAdd one more jigger rum, double the amount of ice and continue to blend untilsherbet cons istency Do not strain . y7e/cf.- 4 6-ounce (170 g) sen/ings


17/36

BeveragesM I L K S H A K E S A N D M A L TS

1 cup (2S0mL) mBk2 cu ps (SOOmL) van illa tee cream

flavoringmalt powder, if desired

Put all ingredients into Osterizer blender co nta ine r Cover and proc ess at UQUEFYuntil sm ooth. Yield: 2 8-ounce (227 g) sen/lngsEGG NOG

1Vi j iggera l ight rum' h cup (170mL) heavy cream

3 eggs2 tablespoons (30mL) sugar2 tee cubes

nutmegPlace all ingredients except ice cub es into Osterizer blender container. Cover andprocess at UQUEFY. With motor runn ing, remove feeder ca p and a dd ice cubesone at a time. Continue to p roces s un til sm ooth. Pour Into sen/ing glasses. Garnishwith nutmeg. V7e/d.- 5 4-ou nce (11 3 g) servings

BRANDY ALEXANDER FRAPPE1 Jigger brandy1 j igger crame de cacao

Vi cup (12SmL) milk1 quar t (1 Iftw) vanil la tee crea m

Put all Ingredients Into Osterizer b lender c on taine r Cover and p rocess at LIQUEFYuntil smooth. y?e/d; 4 6-ounce (170 g) servingsVARIATIONS: Substitute the follow ing liqueu rs for the brandy and crem e de caca o:Grasshopper. 1 j igger w hite creme de cacao1 j igge r green creme de mentheGolden Cad il lac: Vi j igge r G all ianoIV2 j iggers wh ite creme de cacaoPink Sq uirrel: 1 j igger creme de noyaux1 j igger w hi te creme de cacaoKoala Bear: 1 j igger white creme de cacao1 j igger coffee f lavored l iqueurn f iA COLADA

Vt cup (SOmL) cream of coconutVi cup (12SmL) unsweetenedpineapple jutee

2 j iggere l ight or dark rum4-S lcecul>es

Put all ingredients except ice cubes into Osterizer blender container Cover andprocess at UQUEFY. With motor running, remove feeder cap an d add ice cubesone at a time. Continue to process until Ice is crushed. Pour over additional ice;garnish with a che rry and pineapple slice. Yield: 3 6-ounce (170 g) servings

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18/36

C H OC OLAT E T EA BR EAD1 cup (250mL) nuts2 cups (SOOmL) biscuit mix% cup (200mL) hot orange juice2 squares unsweetened chocolate

Vs cup (170mL) sugar1 egg1 teaspoo n (SmL) vani lla extract

Heat oven to 350 F (180 C). Grease an SVfe" x 4%" x 2%" (21 x 11 x 6 cm) loaf pan.Blender chop nuts. Empty into large mixing bowl. Add biscuit mix. Put remainingingredients into Osterizer blender container Cover and process at BLEND untilsm ooth. Add to biscuit m ix and nuts. Mix un til dry ingredients are m oistened. Pourinto prepared pan and bake 40 to 45 minutes unti l cake tester comes out clean.Cool 5 minutes before turning out on coo ling rack. Drizzle with Choco late Glfize anddecorate with grated orange rind. Serve with Orange Cream Cheese SandwichFilling. V7e/d.-1 loaf

ORANGE CREAM CHEESE SANDWTCH FILUN GVl cup (125mL) orange marmalade8 ounces (227 g) cream cheese,culMd and softened

Put orange marm alade and a few pieces of cheese into Osterizer blende r container.Cover and process at UQUEFY. Remove feeder cap and add remaining cheesegradually (If necessary, STOP BLENDER, use rubber spatula to keep mixturearound p rocessing blades. Cover and continue to process until smooth.) if necessary,refrigerate until firm enou gh to spread. Yield: 1Vi cups (375mL}

DATE-BRAN BREAD1 cup (250mL) al l-purpose f lour1 cu p (2S0m L) wrhole w lieat flour

1Vi cu ps (37SmL) whole bran cereal1 teaspoon (SmL) salt2 teaspoons (lOniL) baking powderVi teaspoon (2mL) iMking soda

Vi cup (12SmL) molasses1Vi cups (37SmL) milk1 egg1 cup (2S0mL) pitted dates

melted butter

Heat oven to 35 0 F (180 C). Grease an 8Vi" x 4Vi" x 2%" (21 x 11 x 6 cm) loaf pan .R ace all dry ingredients In large mixing bo w l; mix well. Ra ce remaining ingredientsexcept butter into Osterizer blender container. Cover and process 3 cycles atCHOP. Pour liquid mixture over dry Ingredients. Mix until all Ingredients are moistened.Pour into baking pan. Bake 60 m inutes. Remove from pan and brush to p with meltedbu tter Cool on wire rack. y7e/d; 1 loaf


19/36

COFFEE CRUNCH CAKEV4 cup (200mL) milk1 egg1 teaspoon (SmL) vanilla

2 talriespoons (30mL) shorteningVt cup (200mL) sugarIVt cups (37SmL) biscuit mix

Heat oven to 350F (180C). Grease and flour 8" X 8" X 2" (20 X 20 x 5 cm) pan. Placemilk, egg, vanilla, shortening and sugar into Osterizer b lender container. Cover andprocess at MIX until blended. Add biscuit mix. Cover and process at BLEND untilIngredients are moistened. Pour into baking pan. Bake 30-35 minutes. SpreadTopping on w arm cake. Broil 4 " (10 cm) from heat until golden b rown .Topping:

Vi cup (12SmL) whole nutsVl cup (SOmL) softened butter ormargarineVs cup (ISOmL) iMown sugar

V4 cup (SOmL) heavy creamVs teaspoon (Im L) vanillaVs cup (7SmL) coconut

Blender-chop nuts. Combine all Ingredients. Yield: 1 8" (20 cm) cake

CARROT C:AKEVl cup (125mL) walnuts or pecans2 cups (SOOmL) all-purpose flour2 cups (5(X>mL) sugar1 teaspoon (SmL) baking soda1 teaspoon (SmL) iMking powder

Vs cup (7SmL) raisins1 cup (2S0mL) vegetable oil4 eggs4 cups (1 liter) carrot pieces

Preheat oven to 3 25 F (160 C). Grease a 1 3" x 9" x 2" (33 x 23 x 5 cm) baking pan .Blende r-chop nuts. Com bine with dry ingredients In large mixing bowl. Put oil, eggsand carrot pieces Into Osterizer blender container Cover and process at GRIND3-4 cycles or un til finely grated. Add to dry ingredients, mix well. Pour into preparedpan. Bake 55-6 0 minutes. Frost while vrarm with Creamy Glaze (page 25).Yield: 12 servings


20/36

T o p p i n g :1Vi cups (37SmL) sour cream2 tablespoons (SOmL) sugarVi tea spoon (2m L) vanil la extract

G E R M A N C H E E S E C A K EC r u s t :

18 pieces zwietMck3 tablespoons (4SmL) sugar3 tablespoons (45mL) melted butter

F i l l i n g :4 eggs2 taUes poon s (SOmL) lemon juice1 cup (2S0mL) sugar2 packages (8 ounces or 227 g each)cream cheese, softened and cubed1 teaspoo n (SmL) vani lla extract

Preheat oven to 35 0 F (1 80 C). Bre ak s ix p ie ce s zw ieb ac k in to Oster izer b len de rcon ta iner . Cover a nd p roce ss 4 cyc les a t GR IND. Em pty i n to a sma l l bow l . Repeatw i th remain ing zw ieback . Mix sugar and me l ted bu t te r w i th c rumbs . Pre i ss i n tobo t tom and up s ides o f 9 " (22 cm) spr ing fo rm pan. Bake 5 minu tes . Coo l .Pu t eggs , l emon ju i ce , sugar , c ream cheese and van i l l a In to b lender con ta inerCover and p rocess a t BLEND unt i l smooth . Pour i n to c rus t . Bake 60 minu tes .Co m bine sour c rea m , sugar an d van i ll a . Pour over cake , t i ake 10 add i t i ona l m inu tes .C oo l ca ke be fore rem ovin g r im of sp r ing form pa n. V7e/d.- 1 9" (22 cm) cake

G R A H A M C R A C K E R C A K E4V3 cups (1075mL) graham crackercrumbs

1 tablespoon (ISmL) l)aking powderVt teaspoon (1mL) salt3 eggs, separated

IVi cups (37SmL) milk% cup (200mL) shortening

I'Vi cups (37SmL) sugar1 teaspoon (SmL) vani l la extract

Hea t ove n to 35 0 F (1 80 C). Gre ase a nd f lou r \ M O 9" (23 cm) ca ke pan s . Break 8graham c rackers i n to Os te r i ze r b lender con ta iner . Cover and p rocess 3 cyc les a tGR IND. Em pty i n to mix ing bow l an d repeat w i th rem ain ing c ra cke rs , ad d bak ingpowder and sa l t Pu t egg yo l ks , m i l k , shor ten ing , sugar and van i l l a In to b lenderc on ta i ne r C ov e r an d p roc e s s a t M IX un ti l s m oo th . Ad d t o c rac k e r c rum bs and m i xwel l . Beat egg whi te s w i th ro tary beate r unt i l s ti ff . Fo ld In to c rac ke r m ix ture. Pour in topre pare d pan s and bake 3 0 to 35 minu tes . Co o l 5 min u tes i n pa n , then f i n i shco ol in g on cak e racks . Fros t w i th favor i te f ros t ing . V7e/d.-1 9" (23 cm) layer cake

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21/36

% cup (200mL) soft butter1V^ cups (37SmL) flour1 cup (2S0mL) brown sugar1 teaspoon (SmL) l>aking sodaVi teaspoon (2mL) salt

OATMEAL DATE SQUARESVi cup (125mL) nutsVi cup (12SmL) hot water2 cups (SOOmL) soft dates, pittedVi cup (12SmL) sugardash salt2 tablespoons (SOmL) lemon Juice

1% cups (4S0mL) quick-cooMngoatmealHeat oven to 375 F (1 90 C). Lightly grease a 1 3" x 9" (33 x 23 cm) pan. B lender-cho p nu ts. I^ t water, dates, sugar, salt and lemon juice into Osterizer blende rconta iner Cover and process at UQUEFY until dates are very finely ch opp ed. Setaside. In large mixing bowl combine remaining Ingredients. Mix at MED. untilcrumbly. Press half the mixture In the bottom of prepared pan. Spread with datefilling. Sprinkle remaining crum b m ixture over top and press dow n lightly Bake 40minutes. Cut into squa res while slightly vrarm. Yield: 2-3 dozen squaresBfTTERSWEET BROWNIES1 cup (2S0mL) pecansVi cup (12SmL) flour1 teaspoon (SmL) l>aking powderVi tea^>oon (2mL) saK2 eggs

Vi cup (125mL) soft butter1 cup (2S0mL) sugar1 teaspoon (SmL) vanilla extract2 squares unsweetened chocolate,meKedHeat oven to 35 0 F (1 80 C). Grease a 9" (23 cm ) square pan. Put V4 cup (125mL)nuts Into "M Inl-Ble nd " container, process 2 cycles at CHOP and em pty Into mixingt>owl. Repeat with remaining nuts. Sift flour, tjaking powder and salt Into bow l withnuts and set aside. Put eggs, butter, sugar, vanilla and chocolate Into Osterizerblender co nta iner Cover and proce ss at SHRED (BLEND) until smooth. Pour overflour mixture and mix until well blende d. Spread in prepared pan an d tiake 20 to 30minutes. Cool and frost with Choco late Frosting. Cut Into bars or squares.VZe/c/.- about 2 4 squaresQUICK LAYER COOKIES16 graham cracker squaresVi cup (12SmL) melted butter ormargarine1 cup (2S0mL) walnuts1 package (6-ounce or 170 g)semi-sweet chocolate bits

1 package (6-ounce or 170 g)butterscotch bitsIVs cups (S25mL) flaked coconut1 can (14-ounce or 397 g) sweetenedcondensed milkHeat oven to 375 F (190 C). Break 8 graham cracker squares Into Osterizerblender container Cover and process at GRIND 3 cycles. Empty and rep eat Pourbutter Into a 1 3" x 9" x 2 " (33 x 23 x 5 cm) pa n; top w ith graham cracke r crum bs,pressing evenly in t>ottom of pan. Race walnuts in blender container Cover andprocess 2 cycles at CHOP. Sprinkle over crumbs. Layer in order l isted, all remainingingredients, pou ring m ilk over entire mixture. Bake 25 minutes. Let cool and cu t Intosquares. V7e/d.- 4 dozen

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22/36

1 cup (2S0mL) semi-sweet chocolatebits1 teaspoo n (SmL) vani lla extract1 cup (2SbmL) milk or heavy cream1Vi cu ps (S7SmL) crushed Ice or 6wh ole ice cuties

C H OC OLAT E VELVETVi cup (125mL) cokj milk2 envetopes unflavored gelatinVi cup (12SmL) milk, heated to b oi l ing1 eggVk cup (SOmL) sugardash salt

Pu t co ld mi l k and ge la t i n In to Os te r i ze r b lender con ta iner Cover and p rocess a tST IR to so f ten ge la t i n . Rem ove feeder ca p an d ad d h o t mi l k . P ro cess un t i l ge la t i n i sd i sso lved . I f ge la t i n g ranu les c l i ng to con ta iner , STOP BLENDER, use a rubberspa tu la to pus h them jn to the mix tu re . W hen ge la t i n is d i sso lve d , ad d egg , sug ar an ds a l t R ep l ac e f eede r c ap . T u rn c on t ro l t o U Q U E F Y an d add c ho c o l a te b i t s . C o n t i nueto p roc es s un t i l sm oo th , then a dd van i l la , m i l k o r c rea m a nd i ce . Co nt inue topro ces s un t i l i ce is l i que f ied . Pour a t on ce in to i nd i v idua l serv ing d i shes o r 5 - cu p( I V I l i ter) mold. Chi l l unt i l f i m i , ab out 15 minu tes . Y ie ld : 6 -8 sen / ingsG O L D E N C R U S T Z U C C H I N I R I N GS cups (7S0mL) sifted fkMir3 cups (7S0mL) sugar2 teaspoons (10mL) iMk ing powder1 teaspoon (SmL) twk ing soda1Vi teaspoons (7mL) cinnamonVi teaspoon (2mL) saltS i f t dry ingredients in to large mixer bowl . Put eggs, o i l and zucchin i In to Oster izerb l ende r c on ta i ne r C ov e r and p roc es s 3 c y c l es a t GR IN D o r un t i l f i ne l y c hopped .A dd to dr y Ingred ients , mix w i th e lec t r ic m ixer un t i l we l l m ixed . St i r in nuts . Pour in towe l l -g rease d 1 2 -c up (3 l it e rs ), f l u ted tube p an . Bake in a p reh eated 30 0 F (150 C)oven un t i l do ne , abo ut 1 Vi hou rs . Le t co o l 1 0 m inu te s ; rem ove f rom pa n and coo l onwi re rack . Y ie ld : 1 cake (12-1 5 serv ings)

4 eggsVi cup (125mL) oi l5 cup s (7S0mL) zucchini, cut tn 1-inch(2.5 cm) cub es1 cup (2S0mL) who le walnuts orpecans

BLEN D ER C H EESE C AKEIV s cups (400mL) graham crackercrumbsVi cup (125mL) txi tter or margarine,meltedVi c up (12SmL) boi l ing water

1 package (3 ounces or 84 g)lemon gelatin2 tablespoo ns (SOmL) lemon juice2 cu ps (SOOmL) cotta ge chee se1 container (1 0 ounce s oir 280 g)frozen whipped topp ingC o mb i ne c rac k e r c ru m bs and bu t t e r ; m i x we l l . Press in to bot tom of 7" x 1 1 " (18 x 2 8cm ) p an . Se t as ide . Pour bo i l ing water In to Os te r i ze r b len der c on ta iner , ad d ge la t i n .Cover and p roce ss a t BEAT un t i l ge la t i n i s d i sso lved . Ad d lemo n ju i ce an d 1 cu p(2 50 mL) c o t t age c hee s e . P roc es s a t U Q U E F Y un t i l s m oo th . Ad d rem a i n i ng c o t t agec hee s e an d p roc e s s un t il s m oo th . Pou r i n to l a rge m i x e r bo w l . Ad d f roz en w h i pp edtop p i ng an d m i x w i t h e l ec t r ic m i x e r un ti l s m oo th . Pou r ov e r g raha m c rac k e r c r u s tC l i i l l unt i l set (This is ready for serv ing in minutes . )NO TE: Ra vor o f ge la ti n m ay be var ied . For an ad de d t r ea t sp rea d p ie f i ll ing overchee se cak e a fte r It has se t Ref r i gera te 1 ho ur Serve . If de s i red , 1 cu p (250m L)f resh f ru i t can be fo lded in to the mix tu re be fo re pour ing i n to c rus t .Yie ld : 10 -12 sen / ings


23/36

MEAT LOAF2 sl ices bread

1Vi pounds (681 g) ground beefVi pound (227 g) ground pork2 eggs1 medium onten, quartered6 sprigs parsley

1 teaspoon (SmL) Worcestershiresauce1 cup (2S0mL) canned, drainedtomatoes

1 teaspoon (SmL) saKVi teaspoon (2mL) pepper

Heat oven to 35 0 F (1 80 C). Bre ak 1 s l i ce of bre ad in 8 p iec es in to Oste r izerb lend er con ta iner . Cover an d p ro ces s 2 cyc les a t GRATE. Em pty i n to mix ing bo w l .Repeat w i th rem ain ing b rea d . Ad d m e at Pu t rem ain ing Ingred ien ts In to b lenderc on ta ine r . C ov e r and p roc es s 2 c y c l es a t GR AT E Pou r ov e r mea t an d c rum bs , m i xthorough ly . Pack i n to a l oa f pan an d bak e ab ou t 1 ho ur Y leM: 8 sen / ings

SRANISH R ICE1 can (28-ounce8 or 794 g) tomatoeswHh jutee1 medium onten, cut In eighths1 green pepper, cut in eighths1 cup (250mL) Cheddar cheese cubes1 teaspoon (SmL) saK

14 teaspoon (1mL) garite saKVl teaspoon (1mL) oregano

dash of pepper2 cups (SOOmL) qutek-cooking rice,uncooked

Heat ove n to 3 50 F (1 80 C). Gr eas e a 2-qu ar t (2 l iter ) ca sse ro le . Put a l l In gre dien tsexc ept r i ce In to Os te r i ze r b lender co n ta ine r C over an d p roc ess 3 cyc les at GR IND.Mix w i th r ice an d pou r In to cas sero le . Cov er and ba ke 35 to 40 m inu tes .V7e/d; 6-8 sennngs

QU IC H E LOR R AIN E4 eggsV/i cups (37SmL) l ight craam or

undi luted evaporated m ilk1 tablespoon (ISmL) al l-purpose f lour^ji teaspoon (2mL) saK

Vl teaspoon (ImL) pepperVl teaspoon (ImL) nutmeg1 medium onion, cut In eighths

IVi cups (S75mL) Swiss cheese, cube d1 pound (4S4g) po rk sausage, cr isplyfr ied and c rum l i led

ory* p oun d (339 g) si teed bacon , crisplyfr ied and crum bled1 9" (23 cm) untMked pie shel l

Preh eat oven to 37 5 F (1 90 C). Put eg gs, l ight c r ea m o r evap ora ted mi lk , f lour , sa l tpepper and nu tmeg In to Os te r i ze r b lender con ta iner . Cover and p rocess a t MIXun t il w e l l b l end ed . S top b l end e r an d add t he on i o n p i ec e s an d Sw i s s c hee s e c u bes .C ov e r and p ro c es s 3 c y c l es a t GR IN D . Sp r i nk l e c ru m b l ed s aus ag e o r bac on I ntotx j t tom o f un t i ake d p ie she l l an d po ur eg g m ix tu re in to p ie she l l . Bak e fo r 35 to 45minu tes o r un t i l a kn i fe Inser ted In to cen te r comes ou t c lean .V7e/d; 1 9" (23 cm) Qu iche


24/36

SR AGH ET TI SAU C E1 can (16 ounces or 4S4 g) tomatoes1 can (1S ounces or 425 g) toma tosauce1 can (6 ounces or 170 g) toma to

Vi medium ontenVt green pepper

Vi gari te dove1 tal>lespoon (ISmL) sugar2 teaspoon s (10m L) ttal luiseasonings2 teaspoons (lOmL) saK

Put all ingredients into Osterizer blender container. Cover and pro cess 2 cyc les atGRATE. Pour Into 2-quart (2 liter) saucepan. Simmer 15 minutes. Serve withspaghetti. Yield: 4 cups (1 liter)

PORK CHOP SEASONED COATINGI V I cups (360mL) salUne crackarcrumbs (40 2" or S cm squares)

Vi teaspoon (2mL) sdt1 teaspoon (SmL) ground ginger

Vi teaspoon (2mL) rosemaryVi teaspoon (2mL) freshly crackedpepper

Put half of crackers into Osterizer blender con taine r Cover and process 6 cycles atGRIND. Remove to plastic bag or storage container Add remaining ingredientaRepeat. Store airtight until ready to use. Yie ld: IVt cups (375mL) of coating

CHUNK STYLE CH IUS tablespoons (4SmL) o l2 cloves garite4 pounds (2 kg) iMe f stew me at cut In

1-inch (2LS cm) chunks2 cans (28 ounces or 794 g) toma toeswKh jutee3 medium onions, quartered2 med ium green peppers, cut in1-inch (2.S cm) chun ks

1 can (6 ounces or 1 70 g) toma to3 tablespoons (45mL) chlU powder1 tablespoon (ISmL) saKS cans (16 ounces or 454 g) redkidney l iaans, drained and rinsed

Brown garlic in oil. Remove. Brown meat on all sides. Put half the tomatoes, onionsand green pepper Into Osterizer blender conta iner Cover and process 2 cycles atCHOP. Add to meat. Re pea t A dd tomato paste and sea sonings. Cover, bring to boil.Tum heat to low and simmer until tender, abou t 2-3 hours. Ad d kidne y bean s, heatthrough. Serve with oyster cracke rs or crusty French bread.NOTE: Freeze serving size portion of chili for quick hearty meals for the monthsahead. V7e/d; 4Vi quarts (4 liters)


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CHOCOLATE GLAZE2 squares unsweetened chocolate, V4 cup (SOmL) soft buttercut In small pieces 2 cups (SOOmL) sifted confecUonere'Vs cup (7SmL) l>oillng water sugar

Put chocolate, water and butter Into Osterizer blender con tainer Cover and processat BLEND un til smoo th. STOP BLENDER, add half the sugar, cover and process atUQUEFY unti l sugar is moistened. Stop and add remaining sugar Cover andprocess until smooth an d creamy. Yield: atiout 1 cup (250mL)

CREAMY GLAZE1 tablespoon (ISmL) Bght cream 1 tablespoon (ISmL) Iwtter or1 teaspoon (SmL) vanilla esrtract margarine, softened2 ounces (S6 g) cream cheese, ^^ teaPOon d mL) saKsoftened IVi cups (S7SmL) confectkxiere' sugarPut all Ingredients except confectioners' sugar into Osterizer blender containerCover and process at WHIP until sm ooth. Add 1 cup (250mL) confectioners' sugar,cover and continue to process at BLEND until smooth. Add remaining sugar,continue to blend unti l smoo th.Use as a glaze for you r favorite cakes or sw eet rolls. Yield: % cup (200mL)CHOCOLATE FROSTING2 squares unsweetened ctiocolate^ 1 teaspoon (SmL) vanilla extractcut Insmall pieces 2 cups (SOOmL) confectkxiere ' sugar2 tablespoons (SOmL) butterV4 cup (SOmL) hot m ilkPut all Ingredients into Osterizer blende r co ntain er Cover and p rocess at BLENDuntil completely sm ooth. Chill to desired sp reading consistency.Yield: 1 cup (250mL)

VANILLA FROSTING14 cup (SOmL) milk 2 teaspoons (10mL) vanilla2 tal)le8poons (SOmL) butter 2Vi cups (62SmL) confecUonere' sugaror margarinePut all ingredients excep t 1 cup (250mL) confectioners' sugar into Osterizer blendercontainer (^ver and process at BLEND until smooth. Stop machine. Removecover; add rema ining sug ar Process at BLEND until smoo th. (If necessary, STOPBLENDER, use rubt>er spatula to keep m ixture arou nd processing blades. Coverand continue to process.) y7e/d; 1 cup (250mL)


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Jams & PreservesBLENDER-CHOP fresh , firm fru its in you r Osterizer blender, a small quan tity at atime. If you prefer not to m ake jam a t once , freeze the cho pp ed fruit without sugar,and prepare the finished jam when you have the time.TOMATO JUICEQuarter ripe tomatoes and cut out stems, white cores and any soft spots. FillOsterizer blender container w ith quartered tomatoes, cover and p rocess at UQUEFYuntil smo oth. Measure juice and pour into saucepan. Add 1 teaspo on (5mL) salt foreach qu art (liter) of juice. Bring to boiling point and add 2 teaspoons (lOmL) lemonjuice or vinegar per quart (liter) of juice . M ix well. Remove from heat. Remove foam .RII hot sterilized quart (liter) canning ja rs leaving Vi" (1.3 cm) headspace and seal.Process in boiling w ater bath 15 m inutes.VARIATION: For variety, a dd a few cloves, celery tops, onion or green pepper. Processin pressure canner for 10 minutes at 5 pounds (2 kg) pressure.

CORN REUSH1 medium onkm , quartered2 red or green svreet pep pers,cut in pieces

Vs cup (7SmL) waterIVs cups (32SmL) vinegar

2 cu ps (SOOmL) cabt>age pieces2 cans (20-ounce or 567 g each)w t id e kernel co m , dra ined

V4 cup (200 mL) sugar2 teaspoons ( lOmLj dry mustard1 teaspoon (SmL) mustard seed1 teaspoon (SmL) ceiny seed^Vl teaspoons (7mL) saK1 teaspoon (SmL) turmeric3 tablespoons (4SmL) f lour

Put onion, pepper, water and vinegar into Osterizer blender container Cover andprocess 1 cycle at GRATE. Pour through colander, reserving liquid. Put cabbageand reserved liquid Into blender container Cover and process 1 cycle at GRIND.Pour into large saucep an, ad d cho ppe d vegetables and remaining ingredients andmix well. Bring to a boil and simm er 30 minutes. Pour into sterilized canning jars andseal. Process in a boiling water bath 10 m inutes. V7e/d.- 3 pints (IVi liters)

PEACH JA M3 pounds (1.5 kg) f i rm, ripe peaches7 cup s (1.75 Itter) sugar

14 cup (SOmL) lemon juice1 bott le (6-ounces or 1 70 g) pectin

Wash, peel, pit and quarter peaches. Blender-chop 3 or 4 pieces of peaches. Emptyinto kettle. Repeat process with remaining peaches. Add sugar and lemon juice.Bring to rolling b oll and bo ll hard for 10 m inutea Add pec tin and t>oil for 1 minute.Stir and skim for 5 m inutes. Pour Into sterilized can ning jars a nd seal. Process 10minutes in boiling water bath ca nn er Yield: 8 pints (4 liters)


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R A W C R A N B E R R Y R E U S H2 cups (SOthnL) cranberries1 orange, cut In eighths V4 cup (20 0m L) suga r

Put 1 cup (250mL) cranberries into Osterizer blender containe r Cover and process2 cycles at GRATE. If necessary, push berries from side of container and p rocess 2additional c ycles at GRATE. Empty Into bowl. Repeat with rem aining berries. Putorange and sugar Into blender container Cover and process at BLEND untilsmooth. Add to berries and m ix well. Let stand at least 30 minutes b>efore serv ing.V7e/d.- 2 cups (500mL)

APPLE BUTTER4 pouncto (2 kg) ap ples

1 Vs cups (32SmL) cU er o r apple jutee2 cups (SOOmL) sugar

2 teaspoons ( lOmL) c innamon1 teaspoon (SmL) nutmeg

Vi teaspoon (2mL) ground clovesWash and core ap ples; cut In eighths. Put 2/3 cu p (1 SOmL) cider and 5 or 6 pieces ofapple Into Osterizer blender container. Cover and proc ess at BLEND until smooth.Remove feeder cap and add apple pieces until container is fi l led. Empty intosaucepan. Repeat with remaining cider and apples. Add sugar and spices topureed apples. Cook over low heat about IVi hours, stirring occasionally. Pour atonce Into sterilized canning jars and seal. Process 10 minutes In a boiling waterbath at simmering temperatures. If a smoother butter Is desired, cook IVi hours,then process In blender and co ok an additional Vi ho urV7e/d.- about 3 pints ( m liters)

STRAWBERRY FREEZER JAM1 quar t (1 Utei) strawtMrries4Vi cups (1.12 IKere) sugar

Vi 6-ounce (85 g) bott le Ikiukl pe ctin

Put 1 cu p (250mL) strawt>erries into Osterizer blende r conta ine r C over and p rocessat UQUEFY. With motor running, drop remaining strawberries through feeder cap.Measure 2Vi cups (625mL) pureed strawben'ies; add water if needed. Pour intolarge mixing bow l. Add su gar Mix well and allow to stand 2 0 m inutes. Add pectinand stir constantly for 3 m inutes. Pour into clean freezer containers o r cann ing jars,leaving V " (1.3 cm) headsp ace. Cover and let stand at room tem perature 2 4 hours.Freeze or store in refrige rato r Yield: 3 pints (IV i liters)


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RANCAKE MIXESFollow rec ipe on t>ox fo r IngredientsPut all ingredients into Osterizer blender c on tainer Cover and p rocess at MIX untilpancake mix is moistened. Pour out of container on to hot greased g riddle about Vicu p (SOmL) at a time and cook until brown .POTATO PANCAKES2 eggs 2 tablespoons (SOmL) flou r1 small onten V4 teaspoon (1mL) liaking powder1 teaspoon (SmL) saK S cups (7S0mL) cubed raw potatoesPut eggs, onion, salt flour, baking powder and Vz cup (125mL) potato cut>es intoOsterizer blender container Cover and process at LIQUEFY until smooth. Addremaining potatoes, cover and process 2 cycles at GRIND. Pour onto a hot well-greased griddle. Drain on abso rbent pa pe r Yield: 12 pancakesCREPESIVi cups (S75mL) sifted flou r dash saK3 eggs 2 tatiiespoons (SOmL) vegetal>le oi lIV i cups (S7SmL) milkPut all ingredients into Osterizer b lender container. Cover and process at BLENDuntil smoo th. Heat a small fry pan, brush w ith butter a nd pour in enough k>atter tocover the bottom. Tip and roll the p an, if necessary, to spread the tiatter thin an devenly. Brown on one side. When top is se t flip crepe . Sp rinkle with con fectione rs'sugar and roll jelly-roll fashion . Keep in warm oven before serving.Yield: 20-24 crepesOATMEAL PANCAKESIVi cups (S75mL) oatmeal 2 tablespoons (SOmL) brown sugar> 1 tablespoon (15mL) iMking powder% cup (200mL) milk 1* teaspoon (1 mL) saK1 egg rtfl>ur2 tablespoons (SOmL) oilTo make oat flour, put oatmeal into Osterizer blende r co nta iner Cover and proce ssat GRIND until the consistency of all purpose flo ur Remove from co nta iner Put allIngredients into blender con tainer in order l isted. Cover and process at BLEND untilsmooth. Allow to stand for S minutes before using. Pour onto preheated gridd le overmedium high heat. Yield: 12 4-inch (10 cm) pancakesSOUR MILK PANCAKES1 cup (2S0mL) sour milk or buttermilk 1 cup (250mL) flour1 egg 1 teaspoon (SmL) tiaking soda1 tablespoon (ISmL) meKed Vi teaspoon (2mL) saKshortening or salad oil1 tal>le8poon (ISmL) sugarPut all ingredients Into Osterizer b lender co nta ine r Cover and process at MIX untilwell blended. Bake on a lightly greased griddle until nicely browned.Yield: 16 3-Inch (7.5 cm) pancakes


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COLESLAWPut 3 cup s (750mL) of cabbage pieces Into Osterizer b lender con tainer, cover w ithcold water. Cover and process 1-2 cycles at GRIND. (This is a m ed ium -cho p- i f afiner cho p is desired process 1 add itiona l cycle.) Drain Imm ediately through colanderand season and mix with m ayonnaise or any desired dressing.V7e/d.- IVi cups (375mL)

MOLDED WALDORF SALAD2 cups (SOOmL) boiling water2 packages (S-ounces or 8S g each)rBsptMrry^Havorad gelatinIVi cups (S75mL) ginger ale

V4 cup (SOmL) walnuts1 large apple, cut in pieces1 stalk celery, cut In piecesAdd trailing water to gelatin and stir un til gelatin is dissolved . Add ginger ale andchill until slightly congealed. Put walnuts into Osterizer blender container Coverand process 2 cycles at CHOP. Empty container and put apples and celery Intoblender container Cover with cold water and process 2 cycles at MIX. Pour Intocolander and drain. Fold nuts, celery and apples Into slightiy congealed gelatinmixture. Pour into a lightly oiled 6V i-cup (IVi liter) mold. Ch ill until f irm. Unmold andgarnish with lettuce leaves and fresh fr u it Yield: 8 servings

CRANBERRY-ORANGE REUSH2 envetepes unflavored gelatinVl cup (125mL) coM waterVi cup (12SmL) boiling water114 cups (SOOmL) sugar

1 small orange, cut In eightlis,wKhpeel3 cups (750mL) cranlwrries

Sprinkle unflavored gelatin over cold water in Osterizer blender con taine r Let stand3-4 m inutes. Add boiling wa ter Cover and process at STIR un til gelatin dissolves,atw ut 2 minutes. Add sugar and orange . Cover and process at GRIND unti l finelychopped. Add crantranries. Cover and process 2 -3 c ycles o r un til finely choppied.Pour Into 4-cup (1 l iter) m old or bowl and chill until f inn. y7e/d.- 8 servings

FRESH BROC COU TOSSW l pounds (.75 kg) fresh broccoli, cutIn bKe-size pieces1 smaD onten, quarteredVi cup (12$mL) green stuffed olives4 hard-cooked eggs, quartered

Vi cup (125mL) mayonnaise

Put broc coli Into large bow l. Put onion s and olives Into Osterizer b lender conta inerCover and process 2 -3 cycles at CHOP or u nti l f inely chopped. Add to broccol i . Put2 eggs Into blender container. Cover and p rocess 2 cycles at STIR. Empty Into bow lwith broccoli and repeat with remaining eggs. Combine all ingredients and chill.y7e/d; 6 sen /ings


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Salad DressingsT H O U S A N D I S L A N D D R E S S I N G1 cup (2S0mL) mayonnaiseVl cup (SOmL) chili sauce1 teaspoon (SmL) Wbrcesterehiresauce8 stuffed olives

1 d i c eonk > n , \ i ' ' ( 1 . 3c m) th tek1 dil l pteMe, cu t In pieces2 hard-cooked eggs, quartered

Put mayonn lase , ch i l i sauce , and Worces te rsh i re sauce in to Os te r i ze r b lendercon ta iner Cover and p rocess a t BEAT (ST IR) un t i l we l l b lended. STOP BLENDERand add remain ing Ingred ien ts . Cover and p rocess 2 cyc les a t GRATE.Yie ld : abo u t IV i c ups (375m L)SOU R C R EAM R OQU EF OR T D R ESSIN G

1 cup (2S0mL) sour cream 1 teaspo on (SmL) celery seed2-3 drops hot pepper sauce 1 teaspo on (SmL) fresh cracked1 teasp oon (SmL) elder vinegar pepperVi teaspoon (2mL) gari te saK Vs cup (75mL) cru m li led Roque fort orVi teaspoon (2mL) sugar Wue cheesePut a i l Ingredients except cheese in to Oster izer b lender conta iner Ck>ver andpro ces s a t BLE ND unt i l we l l m ixed . A dd chee se an d con t inu e to p ro ces s u n t i ldes i red cons is ten cy i s rea che d. (If necessary , STOP BLENDER, use rubb er spa tu lato keep mix tu re a round the p rocess ing b lades . Cover and con t inue to p rocess . )V 7 e / d . ) V 3 C u p s ^ 3 2 5 m gR U S S I A N S A L A D D R E S S I N G1 can (1 0% ounces or 305 g) tomatosoupVs cup (7SmL) vinegar1 do ve garite

1 tatt lespoon (ISmL) Worcestershiresauce

1 teaspoon (SmL) saH1 teaspoon (SmL) whHa pepper1 tablespoo n (1SmL) l>rown sugar1 smal l onion, quartered1 cup (2S0mL) oi l

Pu t f irs t 8 Ingred ien ts in to Os te r i ze r b lender co n ta ine r Cover and p roce ss a t M IXRem ove feeder ca p , pour o i l i n to mix tu re in a s teady s t ream , con t inue to p ro ces sunt il tho rou gh ly b len de d. Y ie ld : 3 cups (750m L)MAYON N AISE

1 eggVi teaspoon (2mL) dry mustardVi teaspoon (2mL) sugarVi teaspoon (2mL) saK

dash cayenne pepper2 tati iespoons (SOmL) whKe tarragonvinegar1 cup (2S0mL) salad oi l

Put eggs, seasonings, v inegar and Vi cup (SOmL) of o i l in to Oster izer b lenderc on ta i ne r C ov e r and p roc es s a t BLEN D . Immed i a te l y remov e feede r c a p and pou rin the remain ing o i l in a s teady s t ream. ( I f necessary , STOP BLENDER, use rubberspa tu la to kee p mix tu re a ro un d proc ess ing b lade s . Cove r an d co n t inu e to p rocess . )Store co ve red In the ref r igera tor up to 1 w ee k. V7e/d; ab ou t IVt cu ps (300 mL )VARIATION: For Lo-ch o les te ro l Mayonn a ise , use 2 eg g wh i tes Ins tead o f l who le eg g .Proceed as above .


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PEANUT BUTTERIVi cups (S7SmL) saHed, roastedpeanuts

Put peanuts Into Osterizer blender con taine r Cover and process at BLEND to thedesired consistency (If necessary, STOP BLENDER, use rubber spatula to keepmixture around the processing blades. Cover and continue to process.)Yield: % cup (200mL)

PIMIENTO CHEESE SPREADVs cup (75mL) mayonnaise

1 jar (2 ounces or 56 g) pimientos,wHh Ikiuid1 teaspoon (SmL) Wbrcesterehiressuce

1 teaspoon (SmL) prepared mustard1 cup (2S0mL) Cheddar cheese cubes

Put first four ingredients and half the cheese into Osterizer blende r con taine r Coverand p rocess at BLEND until smo oth. Remove feeder cap and add remaining cheesegradually. Process until smooth and creamy. (If necessary, STOP BLENDER, userubber spatula to keep mixture around processing blades. Cover and continue toprocess.) Yield: IVi cups (375mL)

DRIED BEEF SANDWICH HLL INGV4 cup (SOmL) milk1 package (3 ounces or 85 g)dried beef, cut in 1 "(2.5 cm) pieces

1 packag e (3 ounces or 8S g) creamcheese, cubed an d so ftened2 teaspoons (lOmL) preparedhorseradteh

Put all Ingredients into Osterizer blender c on taine r Cover and process at GRINDuntil smooth. (If necessary, STOP BLENDER, use rublser spatula to keep mixturearound processing blades. Cover and continue to process.) Spread on bread forsandwiches or spread on crackers and party rye for appetizers.V7e/d; % cup (200mL)

EGG SALAD SPREAD6 hard-cooked eggs, quartered

Vs cup (7SmL) mayonnaiseV/i teaspoons (7m L) lemo n juteeIVi teaspoon (7mL) prepared mustard

1 teaspoon (SmL) Wbrcesterehiresauce

^/i teaspoon (2mL) saKdash pepperdash hot pepper sauce

Put 2 eggs into Osterizer blender container Cover and process 2 cycles at STIR.Empty into bowl and repeat with remaining eggs. Put remaining ingredients Intoblender container. Cover and process at CHOP until mixed. Add to eggs and mixthoroughly. Yield: IVi cups (375mL)^


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WHITE SAUCEThin White Sauce1 tab lespoon (15mL) butter and 1 tablespoon (1SmL) flour for each cup of milk orcream.Medium White Sauce2 tablespoon s (SOmL) butter and 2 tablespo ons (SOmL) flour for each cu p of milk orcream.Thick White SauceS to 4 tablespoons (45-60m L) butter and 3 to 4 tablespoons (45-60mL) flour foreach cu p of milk or cream .Put ingredients into Osterizer blender container Cover and process at WHIP(CHOP) until well blended. Pour into saucepan and cook over low heat, stirringconstantly until thick. Season to taste with salt and pepperCHEESE SAUCEAdd Vi cup (125mL) cut>ed Cheddar cheese to Ingredients for W hite S auce. Coverand process at CRUSH (BLEND) until smooth.HOLLANDAISE

4 e g g y d k s% teaspoon (2m L) saKVl teaspoon (Im L) dry mustard

1 tal i lespoon (15mL) lemon juteedash of hot pepper sauce

Vl cup (12SmL) butter, meKedPut egg yolks, salt mustard, lemon juice and hot pepper sauce into Osterizerblender container. Cover and process at MIX. Remove feeder cap and pour bu tter ina steady stream until mixture Is com pletely emulsified. This may be kept warm overhot water in a bow l. Do not let water boil. V7e/d.- % cup (200mL)FRESH HORSERADISH1 cup (2S0mL) horseradish root, cutIn Vi" (1.3 cm) cube s

Vl c up (20 0m L) WhKe vinegar1-2 tablespoons (15-SOmL) sugar

V4 teaspoo n ( Im L ) saKPut all ingredients into Osterizer blender c onta iner Cover and process at GRINDuntil finely grate d. Yield: IVi cups (375mL)EASY FUDGE SAUCE

Vs cup (7SmL) hot milk or cream2 semi-sweet choco late squares (1ounce or 28 g each), broken in half

Vi teaspoon (2mL) vanil la

14 large marshm allows OR1 % cups (4SSmL)'miniaturemarshmalkwra

Put milk, vanilla and chocolate into Osterizer blend er container. Cover and processat UQUEFY unti l smooth. With motor running, remove feeder cap and dropmarshmallows through. Continue to process until smooth. Sen/e with Ice cream,cake or brownies. Yield: 1 cup (250mL)


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LEMON CLOUD SAUCEVs cup (ISOmL) lemon jutee5 eggs

2 strips ( 1 ' X 2 " or 2.5 X 5 cm)lemon peel1 cup (250mL) sugarVl cup (12SmL) me lted butter ormargarine

Put lemon juice , eggs, lemon peel and sugar into Osterizer blender con taine r Coverand process at BLEND until smoo th. Remove feeder cap and gradually add meltedbutter through feeder cap opening, pouring in a steady stream. Blend until justmixed. Pour mixture into a small heavy saucepan and cook over medium heat,stirring constantly until mixture t)eginsto bubble and thicken, 7-10 m inutes. Removefrom heat. Serve immediately or store covered in the refrigerator up to one week.Serve on ice cream , gingerbread or pou nd cake. Yield: 3 cups (750mL)BARBECUE SAUCE

Vi cup (125mL) ketchup1 sl ice onion1 dove gari te2 tablespoons (SOmL) brown sugar1 tablespoon (ISmL) Worcesterehiresauce

1 tablespoon (ISm L) lemon JuiceVi teaspoon (2mL) saKVi teaspoon (2mL) dry mustardVi teespoon (2mL) preparedhorseredish

Put all Ingredients Into Osterizer blende r conta iner Cover and process at MIX untilthoroug hly blend ed. Use to baste ch icke n, t>eef or pork. Yield: ^h cup (150mL)FRESH APPLESAUCE

V4 cup (SOmL) Ikjuid (fruit juice orwater)4 apples, cut in eighths , peel ifdesired

y4 cup (SOmL) sugardash c innamon

Put liquid and 4 or 5 pieces of apple Into Osterizer blender container Cover andprocess at BLEND until smooth. Increase speed to FRAPPE; with motor running,remove feeder cap and add remaining apples a few at a time. Add sugar andcinnamon. Yield: about 2 cups (SOOmL)NOTE: Add 2 teaspo ons (lOmL) ascorbic a cid powder to keep fruit from darkening.LO-CAL APPLESAUCESubstitute V4 cup (SOmL) low-ca lorie lemon -lime or ginger a le soda for liquid . Om itsugar Process as above.TARTAR SAUCE

Vi cup (12SmL) mayonnaise2 dil l pickles, cut in 1 " (2.5 cm ) p ieces1 teaspoon (SmL) lemon juice

1 sl ice onionS sprigs parsley

Put all Ingredients into Osterizer b lender conta iner Cover and p rocess at BLENDuntil onion and pickles are cho pped . Yield: % cup (200mL)


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Prepare fami l y -p leas ing c ream soups qu ick l y and eas i l y f rom le f tover vegetab lesby add in g ^k cu p (125m L) coo ke d vegetab les to 1 cu p (2S0mL) o f th in wh i te sa ucein Os te r i ze r b lende r co n ta ine r Cove r and p ro ces s a t UQ UE FY un t i l vege tab les a resm o o t h . Heat and serve . Bro th o r co ns om m d m ay t>e subs t i tu ted fo r m i lk .A D U B S O U PVi cu p (125mL) cooke d vegetables1 tablespoon (ISmL) soft butter1 tati iespoon (ISmL) f lourV4 teaspoo n (I m L ) saK

Vl teaspoon (1mL) mono sodiumglutamate1 cup (250mL) mi lk

Put a l l i ng red ien ts i n to Os te r i ze r b lender con ta iner Cover and p rocess a t PUREEunt i l sm ooth . Pour i n to smal l sau cep an an d hea t over med ium heat un t i l h o ty7e/d.-1 serv ingFAST FRENC^I ONION SOUP4 cups (1 IKer) water3 medium onions, quartered5 lieef bouil lon cubes

2 tablespoons (SOmL) butter ormargarine

Put a l l i ng red ien ts i n to Os te r i ze r b lender co n ta ine r C over and p roce ss 3 cyc les a tGRIND. Pour in to 2-quar t (2 l i ter ) saucepan. Br ing to bo l l ; reduc e hea t t o m ed i um.S imm er 5 minu tes . Top eac h serv ing w i th a s l ice o f toas ted t renc h b r ea d , spr in k lewi th gra ted Parm esan che ese . Y ie ld : 5 cups (1 .25 l iters)C R EA M OF T OMAT O SOU P1 cup (2S0mL) milk21i cups (62SmL) tomatoes2 tablespoons (SOmL) all-purposeflour1 tal i lespoon (ISmL) sugar

1 thin sl ice oniondash pepper2 tati iespoons (SOmL) soft butter1 teaspoo n (SmL) saKdash gariteHeat mi lk In a saucepan. Put the remain ing Ingredients In to Oster izer b lendercon ta iner Cover and p rocess a t PUREE un t i l smooth . Inc rease speed to MIX,remove feeder ca p and s low ly pou r the ho t mi l k In to the mix tu re wh i l e p roc ess ing .Reheat over low heat an d serve imm ediate ly . V7e/d; 4 sen/ ingsC A N A D I A N C H E E S E S O U P2 me dium carrots, cut in 1 " (2.5 cm)pieces2 stalks celery, cut in 1 " (2.5 cm )

pieces1 sma ll onten, quartered2 cups (SOOmL) water

2 chicken l ioul l lon cubes2 cups (SOOmL) milkVl cup (SOmL) flour2Vi cups (62SmL) Cheddar cheesecubes

Put carro ts , ce lery , on ion , water an d bou i l lon cu be s in to Oster izer b lend er co nta ine rCover and p roce ss 2 cyc les a t GR IND or un t il vege tab les a re f i ne l y ch op pe d. Pourin to sauc ep an , cove r and co ok un t i l vege ta b les a re ten de r Pu t mi l k , f l ou r a ndcheese in to b lender con ta iner Cover and p rocess a t UQUEFY un t i l m ixh i re i ss m o o t h . St i r in to veg etab le m ix ture ; co ok unt i l th ick en ed . V7e/d; 4 -6 sen/ ings


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VegetablesVEGETABLES POLONAISE1 pound (454 g) cauliflower,

asparagus or broccoli, cooked andwell dreined1 slice bread2 hard-cooked eggs, quartered

2 sprigs parsley1 tablespoon (ISmL) buttermargarine

Blende r-crumb bread. Empty container. Blen der-chop eggs and parsley. In skilletmelt butter, saute crum bs a nd egg mixture. Sprinkle over cooked , hot vegetables.Serve immediately. Yield: 4 -6 servingsAU GRATIN POTATOES

IVi cups (SOOmL) hot milkVi medium onion4 ounces (113 g) American processcheese, cut in 1 " (2.5cm) cubes(approximately 1 cup or 2S0mL)Vl cup (SOmL) flour

2 tatiiespoons (SOmL) butter ormargarine1 teaspoon (SmL) saKV4 teaspoon (Im L) pepper4 medium potatoes, peeled and thinslicedPut all ingredients except potatoes into Osterizer blender container Cover andprocess at GRIND until smooth. Layer half of the potatoes in Vii-quart (1.5 liter)casserole. Pour half the milk mixture over potatoes. Add remaining potatoes andmilk mixture. Bake uncovered IVi hours at 325 F (160 C). V7e/d.- 4-6 sen/ings

The fol low ing Accessories may be usedwith Osterizer blenders:435 Ice Crusher927 -09 Stainless Steel Container927-25 5-Cup "Perma-Glas"Container927-35 S-Cup Glass Container927 -62 Set of three 8-oz."Mini -Blend" Containers(store purchase only)

927-63 Set of six 8-oz."MInl -Blend" Containers927-91 SO-oz. Blend andStore Container5900-06 Food Processor

i v


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ALL R EO FE S CHEATED AND APTOOVEDm T I E TEST KETCMEnS O f OSTEK

^ - " ^ \p/\^iBion o f S u n b e a m C o r p ^M i/w a u/< ee . \ ^ i 8 c o n e / n S 3 S f 7ONE OR MORE OF THE FOLLOWING U.S. PATENTS APPLY: 0242,208; 3,493.2l5: 3.901.484; 4.462.694

' OSTERIZER. PULSE-MATIC, TOUCH-A-MATlC, MINI-BLEND

osterizer liquefier blender recipes instructions

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