Oster IZER CLASSIC BLENDER User Manual

Download

IMPORTANT SAFEGUARDS

When you use electrical appliances, you should ahvays follow basic safety rules. They include the following:

1. Read all instructions.

2. To avoid risk of shock, do not put motor base in water or other liquid.

3. Supervise children closely when they use or are nearby appliances.

4. Always use unit on a clean, flat, hard, dry surface. There should be no material such as a tablecloth or plastic between unit and surface.

5. Unplug appliance:

when not in use

before putting on or taking off parts

before cleaning

6. Don’t touch moving parts.

7. Keep hands and utensils out of container while blending to reduce

the risk of:

the possibility of severe personal injury

damage to the blender

If scraping is necessary, turn the unit OFF and use a rubber spatula

only

6. Do not use appliance:

with a damaged cord or plug

after the unit fails to work correctly

after you drop or damage unit in any way

Return to nearest authorized Oster Service Center for safety check, adjustment or repair.

Blades are sharp. Handle them carefully

10. To reduce the risk of injury:

11. Always put cover on container before operating blender.

12. Never put boiling liquids in blender container.

13. When blending hot liquids, remove feeder cap from the two-piece

14. Do not blend hot

15. Do not use outdoors.

16. Do not let cord:

17. Never leave appliance unattended while it is running.

16. You risk personal injury if you use attachments, containers, including

IMPORTANT SAFEGUARDS

don’t leave agitator blades exposed

. always assemble blades to container before putting on base

cover to allow steam to escape.

liquids in “Mini-Blend” jars.

hang over edge of table or counter

touch hot surfaces

canning or ordinary jars, or parts other than those recommended

by Oster.

SAVE THESE INSTRUCTIONS

This unit is for household use only. The maximum rating marked on the unit is based on the attachment

that draws the greatest load. Other attachments may draw less power.

This

appliance has a polarized plug

electric

shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully

the outlet,

reverse

the

modify the

plug in

plug.

any

way”. Refer to par. 40.35.

(one

blade is

wider

than

the

Ifit

still does not fit, contact a qualified

other). To reduce

electrician.

the

“Do

risk of

not

Congratulations! The Classic OsterizeP blender represents a tradition that we’re

proud to have bear our name. This “Classic” design is a symbol of excellence and quality. We’re sure you’ll enjoy its versatility and ease of use which will save you time and energy in food preparation.

Please pay special attention to the symbols on each page as they contain infor-

mation you will find helpful. A complete nutritional analysis follows each of these

recipes for your convenience.

How to Use This Book

About the nutritional analysis

If you’re counting calories or just interested in healthful eating habits, review the

nutritional analysis following each recipe. When calculating recipes, the following guidelines were used:

Meats were trimmed of excess fat and poultry was skinned when listed in recipe.

The larger food quantity was calculated when a sliding scale was available. For

example, 4-6 tablespoons; the greater amount was used.

When a sliding scale was available for the number of servings, the smaller

number was used.

Optional ingredients and garnishes were not calculated. Each analysts includes a serving size and nutritional information per each serving. Nutritional analysis information was calculated using the Diet Simple PLUS”’

computer software program. Information on cholesterol content is provided for individuals who, on the advice

of a physician, are modifying their total dietary intake of cholesterol.

The.

nutrittonal

able reference data.

analyses given are approximations and calculated based on avail-

Light Fare

A collection of recipes in the following section has been identified wlth the Light Fare symbol. These recipes were developed to be lower in fat, cholesterol and calories for more healthful dining.

Caution

This symbol has been placed in specific areas of the User Guide portion of this

book. attention.

Its

purpose is to easily identify instructions that require your special

Our best to you

This book, as well as your new Classic Osterizer blender, comes to you with our

best wishes. We hope that you enjoy using both for many years to come. Your friends at Oster.

‘Diet Simple PLUS is a trademark of N-Squared Computing.

The

Osterizer@

1. Feeder Cap doubles as measuring cup. Lets you add foods while blending.

2. cover.

3. Blemder cantlliner holds 5 cups

(1.25L). Helps user estimate

measures.

4. Lug contacts stop to prevent turning.

5. 6ealing Ring seals jar and agitator

blade assembly.

Agii Ma&s

action.

Coot&w

assembly together and positions container assembly on motor base.

!Stop

in base.

Motw

speed motor that is the heart of

the appliance. To maximize this

unit’s efficiency, only use the rec-

ommended processing amounts

identified in the instruction manual

and recipes.

Bottom holds container

keeps container from turning

Base has a powerful two-

Blender

create blending

---

<How

Before you use the blender for the’first time, separate the sealing ring, agitator blade and container bottom. Wash in warm, soapy water. Rinse. Dry well.

to Put Your

Slender Tpgetliir

1. Turn container upside down.

2. Put sealing ring on opening.

Tighten the bottom

If you have trouble tightening the container

bottom by hand, follow steps 5-7. If not, go to

step 8.

5. Unplug the appliance.

6. Put container into base ring with handle and lug as shown.

7. Turn container handle to the left to tighten bottom. Lift container from the base.

Sect the container

8. When you are ready to blend, put foods into the container in the amounts outlined in this book.

9. Make sure the cover is on securely.

10. Seat container in base ring as shown in

1Oa.

If container does not seat firmly in that position, seat it as shown in lob. Now the blender is ready to use.

3. Turn agitator bkrdes upside down and place in container opening.

4. Screw container bottom firmly to container.

1Oa

lob

Caring for Your Blender

Cleaning

:Dondwarhany~~rb~~forglart~~im~inan

automatkdishwasher.

1. Unplug

2. Carefully remove the agitator blades, sealing ring and container bottom.

3. Wash in warm, soapy water.

4. Wash cover and container.

5. Rinse.

Dry well.

Wlps

Storing

Nevwputbhdarcontainufinmicbmve

blender container.

1. Put

Check parts as you put them back together.

Blades

1. Turn as shown being careful of sharp blade edges.

2. Blades should turn freely.

3. If blades are stuck or hard to turn, do not use the

unit.

base

with

agitator

blades, sealing

soft, damp cloth.

ring

and container bottom back together.

Msnder.

oveh.Never8torefoodsinyour

Glass container

1. If your blender container is chipped or cracked, it could break during use.

Donotuseblemdsf.

Only aend your appliance to an authorized Oster Servfce Center if repairs are ever needed.

Use only replacement parts from Oater.

How to Use Your Blender

\ ON

) OFF

‘--’

PULSE

CLASSIC

1. plug in motor base.

2. Check recipe for recommended speed.

3. Rest hand on container cover.

4. Select proper speed.

Never~Menderwhileitisoperating.~conteinertunwwhilemotorb,oN,

-7

immediiely BklldWTogetharl’

switbh unit OFF and mpeat steps 5-7 under ‘Wow to Put Your

.-”

The Osterizer blender, a P-speed unit

F+lfLSE,-this low speed setting is used for chopping and processing small quan-

tities of medium or soft-textured foods to a smooth mixture. TO chop foods, push the switch down to the PULSE setting for 2 seconds (counting

“1001..

.1002”). Release and let blades come to a stop. Repeat for the number

of times given in the recipe. This technique can also be done in the ON setting for chopping harder-textured foods.

To process continuously for mixing light loads, hold the

PULSE position until the desired consistency is achieved.

ON-this high speed setting is used for chopping hard-textured foods and processing smooth mixtures.

In the OFF position, the appliance stops operating.

For additional food processing information, refer to chart on pages

swftch

down in the

10-13.

Scraping the conteiner

1. Turn unit OFF

2. Use a rubber spatula to push foods away from the sides of the container.

3. Put cover on container.

4. To blend again, turn unit to PULSE or ON.

5. Follow blending steps.

Sepereting container from motor base

Never take container from base during PULSE or ON.

1. Unplug unit.

2. Lift container straight up.

3. If it does not lift out easily, rock gently then lift. Do not twist

Removing foods

Nsverstarefoodsinyourblendercantainer.

1. Take cover off.

2. Pour liquidtifight batters from top of container.

3. Take thick mixtures out from the bottom of the container.

&moving

If you cannot unscrew the container bottom,

put container back on the base, as shown.

Turn container to right using handle.

Only loosen part way

Carefully lift container from base. (Bottom

container bottom

will

be loose.)

/Lc&dEl

--_

Techniques

Use this guide to help you learn the processing techniques

Ostedzer blender

SPEED ACTION

PULSE ON/OFF

PULSE

watwchoP(DNmFFactlcm) _

Cover 2-4 cups (500mL-1L) fruits or vegetables, cut in’ l-inch (2Scm) pieces,

with cold water. Cover. Proceae at PULSE until food reaches desired texture. If

needed, drain water from food using a strainer.

Dry chop

place

Cover and process at PULSE until pieces are desired size.

Crumb (ON/OFF 01 CONTINUOUS

Tear a or ON depending on desired texture.

Create cookie crumbs using the same process. Simply break cookies tnto container. Cover and process. (See page 10 for more information.)

Grind

Place up to 1 cup container. Cover. Process at ON until food reaches the “grind” you desire.

Grate (CDNllNUOUS RUN action) Cover container. Turn unit ON. With blender running, remove feeder cap. Drop up to 1 cup (250mL) of liinch (2Scm) cubes of hard cheese, boneless cooked meat or coconut meat into container. Turn unit OFF. Check and repeat if needed.

Liquefy(CONTlNUOUSRUNactkm)

Place l-inch

(250mL)

If you want chilled juice, remove feeder cap and add 3-4 ice cubes one at a time. Process at ON until cubes are dissolved. You may strain the flbers from the juice

if you wish. To do so, use a fine strainer.

RecondMe(CONllNUOUSRUNact&n)

Put water for frozen juice concentrate or condensed soup into container. Add frozen concentrate or soup. Cover. Process at PULSE just until well mixed. The

same

Process 1 time Process 2 times

CONTlNUOUS RUN

ON/OFF

Process 1 time Flip switch up for a P-second count and return Process 2 times Repeat as above.

CONTlNUOUS RUN

(W-F action)

up to I cup

she

(CDNllNUDUS

water. Cover. Turn unit ON until you can no longer see pieces of food.

technique may be used

(25omL)

of bread into 8 pieces. P&in container. Cover and process at

RUN action)

(250mL)

(2&m)

pieces of fruii or vegetables in container with up to 1 cup

Hold

switch

down for a

Repeat as above waiting until agitator blades stop before processing again.

Hold switch down until desired consistency is achieved.

switch to

Flip switch up until food reaches desired

smoothness and return switch to OFF.

of food, cut in l-inch (25cm) pieces, into container.

of grain, nuts, spices or coffee beans in glass blender

wfth

dry milk

RirN

OFF.

action)

your new Ckssic

P-second

count.

PULSE

..’

Tivs

Hen? are some

LiqUidS

Put liquids called for in recipes into the container first, unless the recipe says otherwise.

Ice cubea Add ice cubes only when you have at least 1 cup (25DtnL) of liquid in the container. Add one at a time through feeder Cap while motor is running. Always

use highest speed.

Removing cover

Don’t remove the cover while blending. Food may spatter if .you do. Instead, open the feeder cap to add foods.

HUtfOOdS

Open the feeder cap when you’re working with hot foods to vent steam. Tilt feeder cap away from you. Keep hands and other exposed skin away from the cover opening to prevent possible burns.

When you work with and start blending at a low speed. Then move to faster

speed. Do not add liquid over the ~-CUP

Food

quantity

Blend only the amount of food suggested in this book. If you want greater amounts, blend in batches. Using larger amounts may overload and wear the motor. You

might also get different results

Motcrbbors

Increase speed if motor labors while blending. This prevents motor wear.

helpful tips

hot

from the Oster experts, developed especially for you.

liquids, remove feeder cap

(11)

level.

from those

described.

ov-i

Don’t overblend. The blender works in seconds, not minutes. Stop and check

food before blending again.

Curdled mayonnaise

Empty blender container. Then process another egg and curdled mayonnaise at ON. Take off feeder cap and pour rest of the mayonnaise into container. Blend until thickened. Turn unit OFF. Use a rubber spatula

scrape sides of blender container if needed.

Gravy or sauce lumpa

Pour gravy or sauce into a measuring cup. Then put M cup (125mL) back into the blender container. Cover. Turn unit ON and remove feeder cap. Gradually, add the rest of the gravy or sauce. Blend until smooth.

Giblet gravy

Cook the giblets in water or broth. Cool to room temperature. Cut giblets in l-inch

(2.5cm) pieces. Put in blender container. Cover with cooled cooking liquid. Cover

container. Process 2 times at PULSE. (If giblet pieces are still too large, process one or two additional times.)

Making butter

Pour 1 cup (250mL) sweet or sour heavy cream into blender container. Cover and process,at ON until butter forms. Turn unit OFF Pour through a sieve to drain..

Put butter into small bowl. Press with a spatula to take out rest of-liquid. Add salt as you knead the butter. If you want herb butter, add 1 tablespoon

herbs (parsley, tarragon, savory or a garlic clove) per cup (250mL) of cream.

l/r

cup (50mL) of the

(15mL)

dried

FD DD

Ap p le s

Ap ple

ju ice

Bre ad

-c oa r se

-r egu la r

-f in e

Ca bba ges

-r ed an d

Ca rr o ts

wh ite

FOODS FOR

FI N IS HE D

QUA NTI TY

2 cups (500mL)

3/4

cup (200mL)

cups (375mL) 1 cup. (250mL) cut in eighths

cup (125mL)

cups (375mL)

2 cups (500mL) 2 cups (500mL)

Q U A N T I T Y

3 cups (750mL)

1 medium plus

liquid”

1 slice

1 slice I torn in eighths

1 slice

3 cups (750mL)

PROCESSING

RA W,

(25OrnL)

;

l-inch

peeled;

tom in eighths

torn in

l-inch

SP ECI AL

IN ST R UC TI ON S

(2.5cm)

(2.5cm) oieces

cored,

eighths

(2.5cm)

pieces

pieces’

pieces

Ce l er y

C h e e s e

-C he dd ar

-SW IS S

-h ard /

Cr anb err ie s (f re sh)

cocon ut

Cof fe e

Co oki es

-c hoc ola te waf ers

-v ani lla wa fer s

-co co nut (sm all )

be ans

cup (250ml) 1 cup (250m

cup

(2OOmL)

1 cup (250mL)

1 cup (25OmL)

CU P (25 0mL )

cup (200mL)

1 cup (25OmL)

1 cup (250mL)

cup (125mL)

1 cup (250mL)

1 cup

1 cup (250mL) l-inch (2.5cm) pieces

1 cup (250mL)

1 cup (25OmL)

1 cup (250mL)

(25OmL)

l-inch

(2..5cm)

l-inch (2.5cm)

l-inch

(2.5cm)

l-inch

(2.5m)

break into pieces

pieces

S P E E D

L O W

H I G H

L O W

H I G H

L O W

H I G H

L O W

H I G H

L O W

H I G H

L O W

H I G H

L O W

FOODS FOR PROCESSING

FOOD

Dr ied fr uit

-hard-cooked

Gr een pe pp er s

Mea l, bo nel ess ,

co o k ed

Nu ts

-a l mo nd s

-p ean ut s

FlNlSHED

RAW

SPEClAL

QUANTITY QUANTITY INSTRUCTIONS

sc ant c up

(125ml)

cup

(500mL)

(200ML)

2 cups

3/4

cups (375mL)

cup (150mL)

1 cup

(250ml)

1 cup (250mL)

1 cup

(250mL)

cup (125mL)

2 cups

3 cups

1 cup

1 cup (250mL)

(500ML)

(750mL)

(250ML)

process with

(125mL)

process with 3 cups

(750mL) water

l-inch

(2.5cm)

1-inch (2.5cm)

l-inch

(2.5m)

1 cup (250mL) 1 cup (250mL)

flour

1/2

cup

pieces

-w a ln ut s

Oats

(meal)

Onions

le mon

p ad

Pe ppe rc orn s

Poppyseed

Po t at o es

Ri ce, r aw

Wh ole

-G ing er ro ot

spi ces

Wheat berri es

1 cup (250rnL) 1 cup

cups (325mL) 1 cup

(250mL)

cups (375mL) 3 cups (750mL)

peel of 1 lemon:

cup (50mL)

or orange

cup

(125mL)

cup (125mL) cup (125mL)

cups

2 cups

1 cup (250mL)

flour

cup

1 T. (15mL)

cups

(300mL)

(500ML)

(50mL)

(300ml.)

1 cup (250mL)

3 cups (750mL)

1 cup (250nlL)

2-3 pieces

3 ,

1 cup (250mL)

l-inch

(2.5cm)

pieces

freeie in thin

strips first

Turn

OFF and scrape

l-inch

(2.5cm)

pieces

‘l-inch

(2.5cm)

pieces

break with nutcracker

Zw i eb a ck

Note:

Since foods vary in

processing

tune

from the

cup (125mL)

size,

consistency, and age, you may need to add or subtract a

number

stated in this chart to obtain the

, 6

break into container

results

you desire.

Appetizers

Fruit Dip

H cup

(125mL)

lmnm yogult

1 tablerpoon (15mL) honey

ch rd2mL)

I4 teaapwn

ounwe (2270)

cheaee, out Pi=-

Put yogurt honey, lemon, and lime juice into Osterlzer blender container. Cover and process at ON until lemon rind is finely grated. Wiih motor running, remove feeder cap and add cheese. Continue to process until smooth. Refrigerate several

hours. Serve with fresh fruit.

Variations:

Substitute equal proportions of any variety yogurt; i.e., mixed berry or peach, for lemon yogurt.

NUlRmONAL INFORMNlON

Serving

Calories

size

1 tablespoon Fat

.............

PER SERVING

...............

33 Cholesterol

.....

2.36

7.6mg

Classic Swiss Fondue

1dovagerlii

1 cup (2!iOmL) dry

1 cup (2SOmL) 1 PO&up&

l-inch

milk

ZiZ’

(2scmi cubes

whii

wine

“-a

3 teblwpowe (45mL)

deehwllltewpper dsshnuhneg

(1mLj lime juice

Nwfohaw

l-inch

(2scm)

yield: 1% cups (375mL)

Protein

(45mL)

..........

...........

Sodium

IdRIch

41mg

1.2g

Put all ingredients, including garlic, into Osterizer blender container. Cover and

process at ON until smooth. Pour into a fondue pot and cook at Hi, stirring

constantly until mixture is heated and bubbly. Reduce heat to Yed-Lo to serve.

10-12 as appetizer

Sodium

Protein

.333mg

.34.7g

NUlRlllONAL INFORMAllON

Serving size 1 serving Calories

582

Serves 4-6 as main course

PER SERVING

Fat

Cholesterol

33.6mg

114mg

Non-Alcdolic

Beverages

Tomato Juice Cocktail

Put all ingredients into Osterizer blender container. Cover and process at ON until all ingredients are liquefied.

NUlRlllONAL INFORMATION PER

Sewing size 1 cup

Calories 28 Cholesterol Omg *Sodium

content

may bs greatly raduced,by substiiuting low sodium tomato juice.

‘IjphtFare

yield: approximately 3% cups (875mL)

SENVlNG

Fat.. _. _. O.lg

Sodium

Protein .13g

518mg’

VaniIlaMilkShake

‘=$w5&0$--

M cup (125mL) milk

Put all ingredients into Ostedzer blender container. Cover and process at ON until smooth. (If necessary, stop blender, use rubber spatula to keep mixture around the agitator blades.)

NUtRITIONAL INFONMAllON PER SERVING

Sewing size

Caiories

.3:0

Variation:

Chwobte

Reduce milk to % cup (50mL) and add 14 cup (50mL) chocolate syrup. vanilla extract. Process as above.

Milk Shake

1 cup Fat..

Chotesierol

% uaspoon (2mL) veniue

exbact

18.39 .67.3mg ?roiein

yield:

2 cups

Sodium

(5OOmL)

146mg

Omit

6.8g

szrawberry Cooler

Ucup(=W-

-,thmed,

undiluted

cup (2oomL)

Put all ingredients into Osterizer blender container. Cover and process at ON until slushy

NUTRITIONAL INFORMATlON

Serving size 1 cup Calories

97Cholesterol Omg Protein

water

PER

SERVING

Fat

wpe (5OOmt.) sbcmkrrie?l

cup (25OmL)

0.49

(2omL) wgfar

ice cubes

Yield: 3 cups (75OmL)

Sodium

1.8mg

0.8g

Non-Alcoholic Beverages

Frujt

Smoothies

Put all ingredients except ice into Osterizer Mender container. Cover and process at ON until smooth. With motor running, remove feeder cap and add ice cubes. Continue to process until smoqth.

NlJlRmONltLlNFONMAllONPENSERVlMG

Serving size 1

Calories

Mexican Chocolate

“~smli&mveet

tabkpom (15mL)

coflbsw

Put all ingredients into Osterizer blender container. Cover blender and vent feeder cap. Process at PULSE until morsels are dissolved. Serve hot.

NtJlRlllONAL

serving size

Calories

INFORMATION PER !SERVtNG

.... .5

............

ounces

w-b&&E

Fat.,

cup

Cholesterol

.I07

instant

,165

Yzbeepoon

‘kteaspoonmwc

YWd:

Fat. ............

Cholesterol

.....

1.8g

5.5mg

aalreot

cups

(WOmL) hot

Weld: 3 cups

Sodium 22.6mg

Protein

(hnl) venins

millr

(75OmL)

approximately 2% cups (625mL)

11.7g

16.5mg

Sodium

.......

Proteln

...........

60.6mg

4.9g

Alcoholic Beverages

Important: The blender container should contain at least 1 cup (250mL) of liquid in order for whole ice cubes to process properly. Some of the recipes in this section do not call for this much liquid. In these recipes only, follow this simple step: add all ingredients, cover container, and process 3 times at PULSE

to break cubes. Then process for a few seconds.

Recipe Guidelines: 1% ounces (45mL) = 1 jigger

DiliCpili

‘h

cup

ounces (SOmL) rii

Put all ingredients except ice into Osterizer blender container. Cover and process

at ON. With motor running, remove feeder cap

process until smooth.

NtJTRlTlONAL INFORMATtON I’ER SERVtNG

Serving size

Calories

Variation:

Frozen Daiquiri

Omit water and add an additional

........1 cup

............

1 ounce (30mL) = 1 pony

(125mL) wster

rum

Fat

256 Cholesterol

................

ltt

1% cups

(375mL) ice

and

add ice cubes. Continue to

yield: 2 cups

........

cups (375mL) ice cubes.

Og Sodium

Omg Protein

cubes

(5OOmLj

.........

.............

0.8mg

Blue Margarita

%J cup (125mL) weter

“&cm=&

Put all ingredients except ice into Osterizer blender container. Cover and process

at ON. Wii motor running, remove feeder cap and add ice cubes. Continue to

process until smooth. Serve over ice in a salt-rimmed glass.

NUlRlllONAL

Sewing size 1 cup Fat Calories 209 Cholesterol Omg Protein

Variations:

Frozen Margarita

Omff water and add an additional 1M cups (375mL) ice cubes. FTocess until slushy

Tradiil Margarita Substitute an equal amount of Triple

mw gold

ounces (45mL) Mue

CUrsCaO

INFORMATION PER SERVING

Set

for the blue Curacao.

cups (375mL)

ice cubes

Yield: 3 cups

Sodium

(??iOmL)

0.5mg 09

Alcoholic Beverages

Frosty Sour

‘h

cup

(125mL) wster

uunwa (125mL) bwh

12 ~ncesces 177mL)

con-

Put all ingredients except ice into Osterizer blender container. Cover and process at ON until smooth. With motor running, remove feeder cap and add ice cubes. Continue to process until smooth. Garnish with an orange slice and a

maraschino cherry.

NUTFltllONAL lNFORMAllON

Serving size 1 cup

Calories 286

Piiia

Colada

cuu:mL)

VI cup (2OOmL),

pineapple juice

4 ounces (125mL)

PER SERVING

Fat Cholesterol Omg Protein

cream of

ywmetened

riht

rum

lcan(6wncee ur

-Jiuk@

cup (25gmL) fee cuf%?s

./.

O.lg

tablespoon

1 can

177mL)

Yield: 3 cups (75OmL)

Sodium

(i5mL) milk

2.gmg

1.49

Alcoholic Beverages

Brandy Alexander

‘h cop (125mL) milk 1M wnce (&ml)

1% ounces

decscso

(45mL)

brandy

weme

Put all ingredients into Osterizer blender container. Cover and process at ON until smooth.

NUTRlllONAL

Serving size 1 cup Calories 464

INFORMATION PER SERVING

Fat Cholesterol

Variations: Substitute the following liqueurs for the brandy and creme de cacao:

Glasshopper:

Golden Cadillac:

ounces (45mL) white creme de cacao

ounces (45mL) green creme de menthe

1 ounce (30mL) Galliano 2 ounces (60mL) white creme de cacao

Pink Squirrel:

Koala

Bear:

ounces (45mL) creme de noyaux

ounces (45mL) white creme de cacao

ounces (45mL) coffee-flavored liqueur

Orange Blossom

omxa

(3OmL) gin

1 tablespoon (15mL)

lemon juice 1 cup (25OmL) ica cubes

quari’c1

vanilla ice cream,

-*iI

Iii)

Yield: 3 cups

.20.4g

84.2mg

1 aJm&w&nse

Sodium Protein

(75OmL)

175mg

sherbet,

7.7g I

Put all ingredients into Osterizer blender container. Cover and process at ON until of sherbet-like consistency Spoon into cocktail glasses and serve with

short straws.

NUTRITIONAL INFORMATION PER

Serving size H c;g Fat Calories

SERWNG

Cholesterol

2.8mg

0.89

Yield: 1% cups (4OOmL)

Sodium. Protein

18.2mg

0.49 b

Egg Nag

ounces (45mL)

K cup

3-w

(150mL)

light

rum 2

half and

half

taMespoons

4icecubes

nutmeg

(30mL)

.sugar

Put all ingredients except ice into Osterirer blender container. Cover and process at ON. With motor running, remove feeder cap and add ice cubes. Continue to process until smooth. Garnish with nutmeg.

NUTRITIONAL INFORMATION PER SERVING

Serving size Calories 104

4ounces

Fat Cholesterol

5.69

116mg

Yield: 3 cups

Sodium Protein

(75OmL)

424;;

Baby Food

Feeding baby need no longer mean separate cooking or purchasing of special foods. Family foods are fresher-and the blender gives them a uniform texture and smooth consistency.

Prepare regular family meals, then simply process baby’s portion in the blender. Saves work, time and money-makes it easier to introduce new foods, too. Always consult your physician before introducing new foods. Use these basic recipes as a guide- then prepare your own combinations from the family’s meal.

BasicRecipes

Meats and Vegetables

cup

(12SmL) cubed,

matorvegetebfa

cooked

4-Ste~

m~formuborc4lwllqu#

(W-9OmL)

NUTRtllONAL INFONMKllON PER SENVING

Serving size 1 serving Fat.. _. _. Calories 242

‘Nutritional analysis calculated using roast beef and milk.

Cholesterol

1369 Sodium

SOmg

Protein

80.9mg .24.lg

Canned or Fresh Fruits

cup

(2OOmL)

cwked fruit

NUlRtllONAL INPORMAllON PER SERVINS’

Serving size 1 serving Calories . .

‘Nutritional analysis calculated using peaches and water. Put ingredients into Osterizer blender container. Cover and process at ON until

smooth. To test for smoothness, rub a small amount between your fingers. If any large particles can be babies-decrease amount as child grows older.)

Fat

,143

Cholesterol Omg

feit,

process again. (Add full amount of liquid for very young

2 tea@oom (lOnIL) fruk

jUk9OrWOtW

0.2g

Sodium 12mg

Protein 0.99

Baby Food

Meat Combo Dish

lsMpcriq,bacon ‘h cup (l25mL) milk Y.3

cup

(5OmL)

cooked rice

Fut all ingredients into Oaterizer blender container. Cover and process at ON until

thoroughly pureed. Heat before serving.

NlJTRlTlONAL INFORMAllON Swing

size 1 serving Fat

Calories *Nutritional analysis calculated using roast

Miation: chiien

In above recipe, substitute % cup (50mL) chicken broth and ‘k cup (50mL) milk for the H cup (125mL) milk and continue

Notez For younger babies, add an extra ‘k cup (50mL) milk.

stew

.164

PER SERVING’

Cholesterol

beef

wfth

.44.7mg

and

carrots

directions.

Fruity Cottage Cheese

cup

‘k w (=w -w-

oreppfejuice

Y; CUP (75mL) conase cheese

(75mL) heh

yield: 2- 3 servings

Sodium 121mg Protein

fndt

14.39

Put all ingredients into Osterfzer blender container. Cover and process at ON until smooth.

NUlRlllONAL INFORNAllON PER SERVING

Serving Calories 65

‘Nutritional analysis calculated using orange juice and

size Y2

cup

Fat

Cholesterol

56mg

peaches.

1.7g

yield: 7 cup

Sodium Protein

(25OmL)

152mg

5.lg

Zucchini Bread

1 cup (25OmL) all-pwpose flour 1

cup (25omL) 1teerpoon(~L)~=Ja 1?-(5mL)

Sk temam (3mL) ground

Clova

“Z

who+

mtmd

(lrnL) bakiw

wtleal

flour

Quick Breads

2 cups (5OOmL) zucchiniz

cut in l-inch

2eggwhii

*cup

(125mL)wad

cup (75mL)

% cup (2OOmL) sugar

1 teespwn

cup

(125mL) walnuta

(2&m)

vegetabk

(5mL) vanilla extract

pwes

oil

Preheat oven to 350°F (180%). Grease a 9 x 5 x 3-inch (23 x 13 x In a large mixer bowl combine first seven ingredients and set aside. Put zucchini pieces into Osterizer blender container. Cover with cold water. Cover container and process 2 times at PULSE. Drain immediately through colander. whites, water, oil, sugar, vanilla, and nuts into blender container. Cover and process 2 times at PULSE. Pour over dry ingredients and zucchini and mix only until dry ingredients are moistened. Pour into prepared pan and bake 50-80 minutes or until toothpick comes out clean.

NUlRillONAL

Serving size Calories

INFORMATION PER SERVING

‘Aa

loaf

,139

Fat 69 Cholesterol Omg

Sodium Protein

8cm)

loaf pan.

P&egg

Yield: 1 loaf

.87.2mg

2.99

Pancakes

Prepared Mixes

Follow recipe on box for ingredients. Assemble Osterizer blender. Put all ingre-

dients into blender container, cover and process at PULSE until pancake mix is

moistened. Pourout of container onto hot greased griddle about ‘k cup (50mL) at a time, and cook until brown.

Sour Milk Pancakes

wcuy,pL)

1egg

taMespa

1 cup (25OmL) all-purpose flour

sour milk or

(15mL) sugar

Put all ingredients into Osterizer blender container. Cover and process at PULSE

until well blended. Cook on a hot greased griddle until nicely browned. Turn

only once.

NUlRlllONAL lNFORMAllON PER SERVING

Serving size 1 pancake

Calories 99 Cholesterol

Fat

1 teaspoon (SmL) baking soda

Y2 teaspoon

1 tableawon

shortening or vegetable oil

(2mL) salt

(15mL)

melted

Yield: 8-10 pancakes

.2.89

.27.0mg

Sodium Protein

276mg

3.49

Low-Cholesterol Oatmeal Pancakes

cups

(375mL)

oatmeal

l **

cup (2OOmL) skim milk

20!3gwhii

~w~;lWW

2 tabkspoonr

bnnvn swar

1 *tFxgmL)

% pgs~) (1mL) 8~s

cat flour (from

(3OmL)

above)

To make oat flour, put oatmeal into Osterizer blender container. Cover and process

at ON until the consistency of all-purpose flour. Remove from container. Put all ingredients into blender container in order listed. Cover and process at PULSE until smooth. Allow to stand for 5 minutes before using. Pour onto preheated, lightly greased griddle. Cook over medium-high heat until browned, turning once.

NUTRlTlONAL INFORMAllON

Serving size

I-4-inch

pancake

PER

SERVlNG

Calories 82

Yield: 8 4-inch

Fat

.4.4g

Cholesterol Sodium 150mg Protein

(1Ocm)

pancakes

2.59

Potato Pancakes

2eggs

1 small

omen

Yz taaapoco (2mL) salt

tablespoons (30mL)

all-purpose flour

Put eggs, onion, salt, flour, baking powder and

Osterizer blender container. Cover and process at ON until smooth. Add remaining

potatoes, cover and process 3 times at PULSE. Pour onto a hot, well greased

griddle. Drain on absorbent paper.

NUTRITIONAL INFORMATION PER SERVlNG

Serving size 1 pancake Calories 48 Protein

Fat 0.9g

Chole&&l .‘, ; ‘355mg

“ZF

zi(75&ll)

cup (125mL) potato cubes into

cubed

field: 12 pancakes

Sodium

109mg

Ad Lib Soup

‘h cup (!25rnL) cooked

VegaaMes

tablespoon (15mL)

sofI butter

1 t&spoon

‘k

tea@oon (lml) salt

1 cup

(25OmL)

(ISmL)

milk

R&r

.,;’

”

Put all ingredients into Osterizer blender container. Coyer andprocess at ON until

smooth. Pour into small saucepan and heat over medtum heat until hot.

Yield: 1 serving

NUTRITIONAL INFORMATION PER SERVING

Serving size Calories

... _

1 serving

.......

Fat :...... ...

291

Cholesterol

19.79

63.7mg

S0diu.m

Protein

..........

.........

774mg

10.29

Cream of Broccoli Soup

1 cup

(25OmL)

water

2 chicken

‘h

cup (125mL)

1 cup

bouillon cubes

(25OmL)

-*fOw+

all-purpe3.e

half and

hatf

flour

In large saucepan, cook broccoli in 1 cup (250mL) water. (Do

not drain.)

Put milk,

cheese cubes, bouillon’and-flour into Osterizer blender container. Cover and process at ON. Add cheese mixture fo broccoli. Add the half and half. Cook, stirring frequently. over medium heat until hot and until mixture thickens. Serve garnished with croutons.

Yield: 4 - 6 servings

soups

Cream of Tomato Soup

1 cup (25OmL) milk

2% cupa (625mL) Mmatoas 1 thin

2 tablewoons

all-pu&aett&r

2tzikz?-mL)

(3OmL) 1 tea?ipoon (5mL) salt

Heat milk in a small saucepan. Put remaining ingredients into Osterizer blender

container. Cover and process at PULSE until smooth. increase speed to ON,

remove feeder cap and slowly pour the hot milk into the mixture while processing. Reheat over low heat and serve immediately. Weld: 4 servings

NUTRITIONAL INFORMATION PER SERVING Serving size 1 serving Fat

Calories

,135

Cholesterol

tablaapwn (l5mL) sugar

slkx

onion

dasifxQ&-

daah

garlii

salt

23.6mg

Sodium Protein

.630mg

3.59

Gazpacho

1 cml (10% ounces

tomato

juica’

% cup (5OmL) beef

2 medium

1amallonion,quartered

lhssy

tomatoeq

l-inch

(2.5cm) cubea

l-lndl i2scm)

broth

cut in

kwwc

cubas

3=3)

‘k amall cucumber,

(2Scm) o&as

baepoon (2mL)

taaapon (2mL)

garlic powder

chopped parsley hwbcmutons

cut In l-inch

salt

Put first eight ingredients into Osterber blender container. Cover and process 2 times at PULSE or until vegetables are coarsely chopped. Chill well. Serve with freshly chopped parsley and crisp herb croutons. Yield: 3% cups (875mL)

Note: A 16-ounce (4549) can of whole tomatoes may be used instead of fresh tomatoes and tomato juice.

NUlRtllONAL INFORhlAllON PER SEWING

Sewing size 1 cup Calories

‘Sodium content may be greatly reduced by substituting low sodium tomato juice.

Fat .04g

.41

Cholesterol

cO.lmg

Sodium Protein

376mg*

i.gg

_ .-

Salads

Strawberry Apple Gelatin Salad

Create a double layer taste treat

‘/4

cup (5omL) odd water

‘Lz2---

lpacksge(3wncesw~)

strmbsw-flavd galatin

% cup (2OOmL) boiling water

appks’pati,

cut in eighths

1 package (10 ounces or

cod and

Place cold water and unflavored gelatin into Osterizer blender container. Let stand for 2 minutes. Add strawberry gelatin and hot water. Cover and vent feeder cap. Process at PULSE for 1 minute or until gelatin is ON, remove feeder cap and add apple pieces. Replace feeder cap

$dissolved.

Increase speed to

and

stop blender. Add strawberries and process 2times at PULSE. Pour into a l-quart (1 liter) mold. Chill until firm, about 3 hours or overnight:

NUlRlllONAL

Serving size 1 serving Calories 77

INFORMATION PER SERVlNG

Fat

Cholesterol Omg

0.29

Yield: 6 servings

Sodium

Profeln

: I 1.

2.2mg .1.6g

Salad of Gold

lpackage(3ou~or84g)

lemon-flsvored

cup (175mL) boiling water

1 can (8 ounces or 227g)

crushed pineapple in juice

1 M&spoon

vinegar

g&tin

(15mL) cider

Put gelatin and hot water into Osterizer blender container. Cover and vent feeder cap. Process at PULSE until dissolved. Drain pineapple, reserving juice. Add enough water to juice to equal H cup (175mL). Add juice, vinegar and milk to

blender container. Process at ON, remove feeder cap and add cream cheese. When mixture is smooth, stop blender, remove cover and add carrot pieces and

pineapple. Replace cover and process 4 times at PULSE. Pour.into a

(1.5 liter) ring mold and chill until set.

NUTFXRONAL INFORMATlON PER SERVING Serving size

Calories

.....

............

1 serving

Fat., ............

,176 Cholesterol

cup (175mL)‘evaporsted milk

2nacka&(3oim&sw84g

efkh) yearn +skse, cubed

arp

(25OmL)

,veld:

.......

12.29

40mg Protein

Sodium

canot

pieces

l&quart

6-8 servings

........

...........

123mg

,4.7g

Blender, Coleslaw

Put 3 cups (750mL) of cabbage pieces into Osterizer blender container. Cover with cold water. Cover container and process 1 time at PULSE. (If a finer chop is desired, pulse again.) Drain immediately through colander and season. Mix with mayonnaise or any desired dressing.

NUTRITIONAL INPORMATION PER SERVING’

Serving size ‘h cup Calories 280

;a;kioM

analysis calculated using P cup

Fat

Cholesterol

.29.2g Sodium

Omg Protein

(125mL)

low-cholesterol mayonnaise found on

yield: 1 M cups (375mL)

169mg

1.8g

lhessines

celery seed Dressing

H cup (125mL) ve9stMe oil

!4 CUP (75mL) fmney

~arpwJw~~~

Put all ingredients into Ostetizer blender container. Cover and process at ON until

well blended.

NUfRf7lONALINFORIMATH)NPERSERVlNG

Sewing Calories

size

1 tablespoon

Fat Cholesterol Omg

Mayonnaise

*WI ‘h teeepow (2mL) s&t W

twapmn

temoon

Put egg, seasonings, vinegar and % cup (50mL) of oil into Osterizer blender

container. Cover and process at ON. Immediately remove feeder cap and pour in the remaining oil in a steady stream. (If necessary, stop Mender, use rubber

spatula to keep mixture around agitator blades. Cover and continue to process.)

Store covered in the refrigerator up to 1 week.

Variation:

Lowcholeaerd

Use 2 egg whites instead of 1 whole egg. Proceed as above.

NUTRITIONM INFORMATION PER SERVING

Serving

Calories

size 1

(2mL) (2mLl sugar

kaayonnaiee

tablespoon

dry

mustsrd

Fat.. Cholesterol Omg

yield: approximately 1% cups (3OOmL)

.5.59

-mn@pspper

2kwsPcmm(2omL)whfte

-*lMosr

alp (25thhL)

yield: ~prOXi??Jately

lo.99

Sodium

Protein

ImSMsbb

Sodium Fretein

off

CUDS

107mg

CO.lg

(3OOmL)

.?$

Snappy French Dressing

Put all ingredients into Osterfzer blender container. Cover and process at ON until blended.

NUlRlllONAL INFORMATION PER SERVtNG Serving sire

Calories 62

1 tablespoon

Fat Cholesterol Omg

.5.59

Weld: 2% cups (625mL)

Sodium Rctein

.95.lmg

cO.lg

Salad Dressings

Low-Calorie Ranch Dressing

1 cup

(25fhnL)

buttwmilk

‘z=-

l-inch (2.5cm) piece mlion

*-w

Salad Dressines

Italian Dressing

‘k oup (6omL) white vlnagar

ldovagadii

1 cup

(256mL) veg+tfs

f -

Parmeaancheeae

teespoon

Put vinegar and garlic dove into Osterizer blender container. Cover and process at ON until garlic is finely chopped. Remove feeder cap and pour in all remaining

ingredients except parsley and process until

parsley. Cover and process 2 times at PULSE.

NUlRlllONAL INFORMATION PER SERVING Serving size .. 1 tablespoon Fat

Calories

.............

wm g-

(SmL)

95 Cholesterol

oil

salt

..............

Ginger Dressing

Put vinegar, garlic and gingerroot into Osterizer blender container. Cover and

process at ON until garlic anti gingerroot are finely chopped. Stop blender, add

remaining ingredients, cover and process at PULSE until well blended. Serve over

Chinese vegetables or with rice salad.

NlJlRm&INFoFlMAnoNPu?sERviffi

Serving Calories 63 Cholesterol Omg

size

tablespoon

Fat

l~(~L)urgca

1 teaspmn (5mL)

‘hW

dry-

‘k tesspoon (lmL1 -

l-2 sprigr

well

blended. Stop blender. Add

......

10.59 Sodium

0.2mg Protein

.6.69

celery salt

(2mL)

fresh

persky

Weld: 1% cups (325mL)

.........

yield: X cup

Sodium

Protain

(125mL)

. . . ..43.lmg

107mg

0.2g

O.lg

Green Goddess

‘h

cup (l2smL) water

‘lcvPc&wW

Put all ingredients into Osterizer blender container. Cover and process at ON until

smooth. Refrigerate for 15-30 minutes before serving to allow flavors to blend.

NUlRlllONAL INFORMATION PER SERVING

.Servlng

sire 1 tablespoon

Calories 9Cholesterol

S&n

Dressiig

Fat O.lg

lteaebn(SmU~ ‘h teaapwn (2mL) aalt Y,teasmon(2mL~auaal

yield: 1% cups (300mL)

Sodium

0.5mg

Protein

99.3mg

1.49

Mexican Style Rice

cupa (750mL) cannsd

tumetcea

1 medium onion, quartered

1graenpepper,cutln

l-indl(2.5cm)

cup (250mL) Cheddar cheese

cube

pieces

(l-inch or

2.5cm)

1 jar (4 ounces or 113g)

pimientos, drained

1 teaspoon

W Maspoon (1mL) garlic salt % teaspoon (1mL) cfegano

(5mL)

salt

Put all ingredients except 4 Cmes at PULSE. Mix Bake, covered, at 350°F (180°C) for 35-40 minutes.

NUTRITIONAL INFORMATION PER SERVING Serving

Calories

size

1 sewing

,176

rice

into

with

rice and pour into a greased P-quart (2

Fat Cholesterol

Ostertzer

Mender container. Cover and process

Yield: 6-8 servings

6.79

Sodium 759mg

19.6mg

Protein

liter)

casserole.

6.59

Sole Elegante

cupe

(500mL) dry whii

wine 1 small onion, quartered

lbayleaf

% teaspoon (1mL) black

PeppercornS

twspoon (lml) salt M teespcm (2mL) salt

2 pounds

2eggs

ouncea (85g) cream

cheeee,s&eznedandcut

into l-inch

tablespoon

Put wine and onion into Osterizer blender container. Cover and process 2 times at PULSE. Place in a large skillet. Add bay leaf, peppercorns and

(lml)

salt. Cover and simmer 10 minutes. Wash and dry fillets. Select 8 fillets

of approximately the same size. Cube remaining fillets. Squeeze out water with

hands. Put all remaining ingredients and

of the fillet cubes into blender con-

tainer. Cover and process at ON until smooth. (If necessary, stop

ber spatula to keep mixture around agitator blades.) Add remaining fillet cubes,

cover and process at ON until smooth. With fillets skin side down, place % cup

(50mL) of mixture in center of fillet. Fold ends over mixture and secure with toothpick. Place into skillet; cover and cook over medium heat about 20 minutes or until fish flakes. Remove to platter. Serve with Bearnaise Sauce (page 36).

NUTRITIONAL INFOftMATiON PER SERVING’

Serving size

Calories 336

‘Nutritional analysis calculated for

1 serving

Fat..

Cholesterol 189mg Protein

9.19 Sodium

Sole Elegante

only.

(lkg)

sole fillets

(2&m)

(15mL) savory

pieces

teaspoon

blender,

use rub-

Yield: 6 setvings

492mg

39.99

Entrees

Chicken with Parmesan Cream Sauce

lOUnCef2Sd~

Blender-chop cheese. Add cream, yolk, parsley, tarragon, pepper and onion satt. Cover and process 3 times at PULSE. Pour into small saucepan and wok over medium heat until thickened, stirring occasionally. Meanwhile, remove skin from chicken pieces. Using a mallet or a rolling pin.pound chicken to %-inch (.3cm) thickness. Mix together flour and salt. Press both sides of each piece of chicken into flour to coat. Heat oil and butter over medium high heat in large frypan until lightly browned. Cook chicken in fat about 3 minutes on each side until no longer pink on inside. Add more butter and oil if needed. Remove to plate and pour sauce over chicken. Weld: 4 servings

NUlRlllONAL INFORMATION PER SERVING

Serving size Calories

1 serving

458

Fat Cholesterol

daahonionaan

.29.69 sodium 199mg

513mg

Protein

34.9g

chicken in Rice

cup (25omL)

longgminrke

m-3 pound

broiler-flyer dliien,

cutkltopiacea

cup 1 cup (25OmL) milk 1

~!mwd305

mushmom wclp

lMeookd

(l.l-1.4kg)

(li5mL)

whole almonds

‘k &poim “tea&--~)

1 medium onion, quartared

lSblkcdecy,CUtkltO

l-klch

4sprigspanky

(lml)

salt

(2scm) pieces

Put rice into a 13 x 9 x Z-inch (33 x 23 x 5cm) baking pan. Arrange chicke?

pieces over the rice. Blender-chop nuts. Set aside. Put remaining ingredients into Osterizer blender container. Cover and process 2-3 times at PULSE or until vegetables are finely chopped. Pour over chicken. Sprinkle with chopped nuts. Cover tightly with foil. Bake in preheated 350°F (160°C) oven for 45 minutes. Remove foil, bake additional 15 minutes.

NUTRITIONAL INFORMATION PER SERVING

Serving size 1 serving

Calories

1085

Fat 57.79 Cholesterol 302mg

Sodium Protein

yield: 4

senrings

907mg

1079

2eges

1 medium onion,

6sprissw-Y

Heat oven to 350°F (18O’C). Break 1 slice of bread in 8 pieces into Osterizer blender container. Cover and process 2 times at PULSE. Empty into mixing bowl. Repeat with remaining bread. Add meat. Put remaining ingredients into blender container. Cover and process 2 times at PULSE. Pour over meat and crumbs, mix thoroughly. Pack into a loaf pan and bake about 1 hour. yield: 8 servings

NUTFtlllONAL

Serving size 1 serving

calories

INFORMATION PER

quarted

SEWING

Fat

,371

Cholesterol 152mg

.25.49

Sodium Protein

.435mg

26.69

Quiche Lorraine

4eggs

1% cupa (375mL)

cream or undiluted

evaporated milk

1 tap-

3% taaapocm G @=9-n

“XE:

y&l&L’

(2mL)

(ImU

Iii

salt

Preheat oven to 375OF (190°C). Put eggs, light cream or evaporated milk, flour, salt, pepper and nutmeg into Osterizer blender container. Cover and process at PULSE until well blended. Stop blender and add onion pieces and Swiss cheese cubes. Cover and process 2-3 times at ON. Sprinkle crumbled sausage or bacon into bottom of unbaked pie shell and pour egg mixture into pie shell. Bake for

35-45 minutes or until a knife inserted into center comes out clean.

NlKf?tllONAL INFORMATION PER SERVING

Serving size W quiche Calories 766

Fat 62.66 Sodium 1524mg

CholeSterol

1 medium onion, quartered

aiz375mL)

1 gJ$J~~5-w&gp-Be~

pou”d?&lg’

c&ply

19inch

pit? shell

Swiss cheese,

slii becon,

filed and

(23cm)

unbaked

aumbled

‘Yield: one g-inch (23cm) Quiche

301mg

Protein

329

’

Sauces

White Sauce

Thin:

1 tablespoon

cup of milk or cream.

Medium:

2 tablespoons (30mL) butter’and 2 tablespoons cup of milk or Cream.

Thick:

3-4 tablespoons (45-60mL) butter and 3-4 tablespoons (45-60mL) all-purpose

flour for each cup of milk or cream.

(15mL)

.‘

butter and 1 tablespoon

(15mL)

ail-purpose flour for each

(3OmL)

all-purpose ffour for each

Put ingredients into until well blended. Pour into saucepan and cook over low heat, stirring constantly

until thick. Seasonjo taste with salt and pepper.

NUTRlTlONAL lNFOl?MAliON PER SERVING

Serving

size 1 tablespoon

Calories 42 Cholesterol

Oierizer

blender container. Cover and process at PULSE

Fat

Weld: approximately 1 cup

.3.4g

.9.7mg

Sodium Protein .3,?%~

(25OmL)

Cheese Sauce

Add 1 cup (250mL) cubed processed American cheese Worcestershire sauce to ingredients for White Sauce. Cover and process at ON until smooth.

NUTNlllONAL INFGRMAllGN PER SERVING Sending

size 1 tablespoon

Calories 72 Cholesterol

Fat

17.6mg

and!M%sp&n (iml)

.5.9g

Sodium

Protein 2.99

155mg

Hollandaise Sauce

4aggyolb

% teaspoon (1mL) dry

taMespoon (15mL)

Put egg yolks, mustard, lemon juice and hot pepper sauce into Osterizer blender container. Cover and process at ON. With motor running, remove feeder cap and pour butter in a slow, steady stream until mixture is compl?tely emulsified. Keep

warm over hot (not boiling) water.

NummoNAL Serving

Calories

~~wwmo~

size 2 tablespoons

must&

lemon juice

PER SERWNG

Fat.

,177

Cholesterol

dashofhotpeweraauce

ncup(l25mL)butter,m&ed

Weld: I cup, (2OOmL)

l0.9g

194mg

Sodium Protein .2.lg

192mg

Sauces

Bearnaise Sauce

tatat

zesrmu

4sprigsPrdy

1 sman onion, qualtwed

tsamcm (2mU

teaspoon (2mL) chervil

Put wine, vinegar, parsley and onion into Osterizer blender container. Cover and process 2 times at PULSE. Put into small saucepan with tarragon, chervil and peppercorns. Bring to a boil; cook until liquid has completely evaporated. Put into blender container. Add egg yolks, dry mustard, lemon juice and hot pepper sauce. Cover and process at ON. With motor running, remove feeder cap; pour butter in a steady stream until mixture is emulsified. This may be kept warm in

top of double boiler. Serve over meat or fish.

NUlRlTlONAL

Serving size 2 tablespoons Fat

Calories.

INFORMATION PER SERVING

...........

Fresh Applesauce

‘/I

cup

(fruii juke

4~aPP~~aka~

(3OmU dry

tmw~~+~

,141 Cholesterol

(!iOml)

liquid

or water)

..............

......

2-s

4eggydks

‘h

tsapoon (2ml)

tempoom (lOnIl)

lemon juice

dashhotpeppersauce

‘h cup

(l2smL)

butter, melted

yield: 1 cup (25OmL)

14.29 Sodium

138mg Protein

dry

mustard

.........

............

122mg

1.79

Put liquid and 4 or 5 pieces of apple into Osterizer blender container. Cover and process at ON until smooth. With motor running, remove feeder cap and add remaining apples a few at a time. Add sugar and cinnamon. Blend until smooth.

Low-Calorie Apple Sauce

Omit sugar and use % cup (50mL) low-calorie, lemon-lime soda for the liquid. Note: Add 2 teaspoons

darkening.

NUlRlllONAL

Serving size M cup Fat Calories 82 Cholesterol Omg Protein

To Freeze:

Use M cup (125mL) corn syrup and U cup (50mL) lemon juice in place of liquid and sugar. Pour into freezer container, allowing ‘h-inch (1.25cm) headspace. Freeze.

INFOl?MAllON PER SERVING

(10mL)

ascorbic acid powder to keep fruit from

yield: appmximafely 2 cups

.0.59

Sodium 9.8mg

(5OOmL)

0.39

Sauces

Barbecue Sauce

*cy,

(125mL)

ls6cenwdiimonim

1 dWC3garli

L-r

1 tabkspoon (15ml)

Wmwstemhimsauce

Put all ingredients into Osterizer blender container. Cover and process at ON until thoroughly blended. Use to baste chicken, beef or pork.

NlJlRlTiONAL INFORMATION PER SERVING

Serving

Calories

size 2 tablespoons

.51

T&tar Sauce

cup

S-inch @cm) baby dill

pickles,

l-inch (2scm)

Combine all ingredients in Ostenzer blender container. Cover and process at ON

until onion and pickles are chopped.

NlJlRlTDNAL INFORMATION PER SERVING

Serving size 2 tablespoons Calories

-up

(3ow

Fat..O.lg

Cholesterol Omg Protein

(125mL)

mayonnaise

cut in 1 l-inch

Pisces

Fat..

.134

Cholesterol

1 r&w

3sprigspardey

14.79

10.7mg

yield: H cup (150mL)

Sodium

(O&cm) di

onion

Yield: % cup (2OOmL)

Sodium 206mg

FTotein

.5OOmg

0.29

0.3g

Sweet-Sour Basting Sauce

~~-gy=WmU

teaspoon (Sml) salt

l-inch

(2.5cm)

greenpepper

1 can (6 ounces or

pineapple juice concenbate

‘k

dove

pieces

166~)

garlic

cup (75ml) brown sugar

cup (125ml) wine vinegar

teaspoon

‘k

(5ml) soy sauce

Sauces

Fresh Horseradish

1 cup

(25Oml) homer&i ro&outin%-tnoh (1.25cm) oubea

Put all ingredients into Osterizer blender container. Cover and process at ON until finely grated.

NUlRillONAL

Serving size

Calories 6Cholesterol Omg

INFORMATION PER SERVING

1 tablespoon

Fat

bjht

Fare

Sk cup (2OOml)

2w-

tempoon

yield: approximately 1% cups (375mL)

.<O.lg

whii

vinegar

wnw

(1mL)

Sodium

Protein O.lg

wgsr

salt

24Smg

Spaghetti Sauce

1 small onion, cut in eighths

‘hgfesnpeppqcutin

l-inch (2Scm)

2 taMespoons

’

bAcJ15

Put first nine ingredients into Osterizer blender container. Cover and process 2 times at PULSE. Pour into Dutch oven. Add tomato sauce and bay leaves. Heat to boiling and simmer for 1 hour. Serve with 1 pound (4549) cooked spaghetti and grated Parmesan cheese.

NlJlRlllONAL

Serving size 1 cup Fat

Calories 83

INFORMATION PER SERVING

piecea

(30mlJ

vinegar

mL)

Cholesterol Omg

Yield: 5 cups (1.25L) or 5-6 servings

0.79

Sodium 1272mg Protein

3.29

Des&s

Vanilla Cream Pie

Put milk, sugar, cornstarch and salt into Osterizer blender container. Cover and process at PULSE until smooth. Pour into P-quart (2 medium-high heat, stirring constantly, until mixture thickens and boils. Soil 1

minute. Add half of mixture to egg yolks. Stir well. Add to remaining mixture. Cook and stir for 2 minutes. Remove from heat. Add margarine and vanilla. Pour into pastry shell. Chill. lop with whipped cream, if desired.

NUIRITIGNAL INFGRMATION PER SERVING

Sewing size Calories

........

............

pie Fat

283

..............

Cholesteml

.......

14.39

119mg

lifer)

saucepan. Cook over

Sodium

.........

Protein

...........

311mg

.5.79

ChenyGeamCheesePie

2.!m

l-(8

-dUW&OUthcuba

mdeoltemd

~arp(somL)wolr

Preheat oven to 325°F (180°C). Put eggs, cream cheese and sugar into Osterizer blender container Cover and process at ON until smooth. Pour into prepared crust. Bake for 20 minutes. Remove from oven and spread cherry pie filling over top of

pie.

Chill. Garnish with whipped cream.

NUlRmoNAL Ssrving

Calories 295

INFORMATION PER !ERVtNG

size %0 pie

or 2279)

Fat

..............

Cholesterol

lpd&-n&Qrahwn

lcm(2l

.....

663mg Protein

mpkm

16.79

-a=%)

Yild: one

Sodium

9-inch (23~x1)

.........

224mg

pie

4.69

Pumpkin

Preheat oven to 425°F (220°C). Put all ingredients into Osterber blender Cover and process at ON until thoroughly blended. Pour into pastry shell and bake at bake 35-45 minutes longer, or until a knife inserted near center of pie comes out clean. Cool at room temperature before serving.

NUlRtllONAL INFORMAltON PER Berving

size * pie

Celories

Pie

I4 oup (126tnL) mltk

‘hw(1~l)lbMcmem

2aoos

alps (375mL)

owl (175mL) brown sugllr

1 teeswon (5mL) cinnamon

‘h tewpoon (2mL) salt

425’F

(220°C) for 20 minutes, then reduce heat to 350°F

252

canned

SERVING

Fat’.

Cholesterol

teawoon

Yi twagoom

1 teapoon

aabact

1 g-inch

F-wtil

12.4g

71.9mg Protein

NW 9round

(1mL)

ground

(1mL) w (5mL)

vanilla

(23cm) unbakad

contatner.

(j8OT)

and

Weld: one g-inch (23cm) pie

Sodium

.““Z:

Desserts

Espresso Mousse

‘kwp(5OmL)coklweter

2elwkQesuntlawnd~n

‘h

cup

(125mL) bmwad

%cup(l35mL)bottttwabr

‘g~~-a-t

Put cold water and gelatin into Osterizer blender container and let set 2 minutes; then add hot espresso and boiling water. Cover, vent feeder cap and process at PULSE until gelatin is dissolved. Turn unit to ON. With motor running, remove feeder cap, add chocolate morsels, sugar and vanilla. Continue processing until

mixture is smooth. Add cream, egg yolks and ice, replace cap and continue processing until mixture begins to thicken. Pour at once into serving dishes. Let

set 5-10 minutes before serving. Garnish with sweetened whipped cream and chocolate shavings.

NUTRi’tlONAL INFORMATION PER

Serving size Calories ,316

............

.....

1 serving

SERVtNG

Fat

....... ....

Cholesterol

Quick Gelatin Mold

1padmge(3wncesor65g)

truit-flavored gslettn

1 tsbkspoan

1 wp

WmL) euw

(2mL) vanilh

(250mL) heavy

cream

2wlayolks

cups

(375mL) ice

.26&j

.....

125mg

‘t’s cap (125&c)

1% cups (375mL) ice cubes

cubes

yield: 6-8 servings

Sodium

.........

hotein

...........

bc4lll

weter

21mg

4.99

Put gelatin and boiling water into Osterizer blender container. Cover, vent

feeder cap and process at PULSE until gelatin is dissolved. Turn unit to ON,

remove feeder cap and add ice. Process until ice is liquefied and mixture begins

to thicken. Pour into a ~-CUP (500mL) mold; chill 5 minutes before unmolding. Or, pour into serving dishes and chill 5 minutes before serving.

NUTRITIONAL INFORMATION PER Sewing size Calories

lservtng

.I2

SERVfNG

Fat Og Cholesterol Omg Protein

yield: 4-6 servings

Sodium

, Omg

0.49

Quick Layer Cookies

gmham oraoker aquems

‘h wp

(125mL)

melgeIine

melted

butter

1 -J-J

1 X

z(25mL) fInked

Des-

1700)

Heat oven to

1 can (l4-uunce OT

weeterdcondensedmik

375’F

(19O“C). Break 8 graham cracker squares into Osterizer

3976)

blender container. Cover and process 3 times at PULSE. Empty and repeat. Pour butter into a 13 x 9 x P-inch (33 x 23 x 5cm) pan; top with graham cracker crumbs, pressing evenly in bottom of pan. Place walnuts in blender container. Cover and process 2 times at PULSE. Sprinkle over crumbs. Layer in order listed, all remaining ingredients, pouring milk over entire mixture. Bake 25 minutes. Let cool and cut into squares.

NlJlRiTlONAL INFORMAlIGN PER SEWING

Salving size 1 square Fat.,

Calories. 114

Cholesterol

7.19

2.8mg

Sodium

Protein

yield: 4 d&en

.52.7mg

1.7g

Bittersweet Brownies

cup

(25OmL)

pecans

‘h

cup

(125mL)

flaw

1 tawpoon (5mL) baking

teaspom (2mL) salt

2ws3

Preheat oven to 350°F Osterizer blender container, process 2 times at PULSE and empty into mixing bowl. Sii flour, baking powder and salt into bowl with nuts and set aside. Put eggs, butter, sugar, vanilla and chocolate into blender container. Cover and process at ON until smooth. Pour over flour mixture and mix until well blended. Spread in prepared pan and bake 20-30 minutes. Cool. Cut into bars or squares.

NUTRITIONAL INFGRMATION PER SERVING

Serving size

Calories.

.....1 square Fat

........

(180%).

.123 Cholesterol

Grease a g-inch (23cm) square pan. Put nuts into

.........

alp (125mL)

1 cup

(25OmL)

1 iiizIF (5mL) -3h

equeree unsweetened

chocohte,-

yield: approximately 24 squares

.....

....28.lmg

0.6s

Mfl

butter

sugar

Sodium Protein

........

............

103mg

1.49

Desserts

Blender Cheese Cake

lXW&WW*V

‘h

cup

(125mL) buttef

magsline,

% cup (125mL) boiling bates

1 -t3

bmw-8evoledgelettn

Combine cracker crumbs and butter; mix well. Press into bottom of 7 x (18 x 28cm) pan. Set aside. Pour boiling water into Osterizer blender container, add gelatin, cover, vent feeder cap and process at PULSE until gelatin is dissolved. Add lemon juice and 1 cup (250mL) cottage cheese. Cover and process at ON until smooth. Add remaining cottage cheese and process until smooth. Pour cheese mixture into large mixer bowl. Add frozen whipped topping. Wiih rotary beater, mix until smooth. Pour over graham cracker crust Chill until set. ready for serving in minutes.)

Note: Flavor of gelatin may be varied. For an added treat, spread pie cheese cake after it has set. Refrigerate 1 hour. Serve.

fresh fruit can be folded into the mixture before pouring into crust.

NlJTRillONAL INFGRMhllON

Serving size 1 serving

Calories 278

melbed

-w84g)

PER SERVING

Fat.

Cholesterol

2Zf3-L)

2~owcottage

lcontaiw(8wncesor227g)

~~bP-Jtoppino

If desired, 1 cup (250mL)

yield:

10-12 servings

18.29

8.811~9

~~~~,~,~,~,~,~,~,~,~,~~~~~

Winch

fJhis is

filling over

Frostings and Glazes

Chocolate Glaze

Put water, butter and chocolate into Osterizer Mender container. Cover, vent feeder cap and process at PULSE until smooth. Stop blender. add half the sugar, cover and process at ON until sugar is moistened. Stop and add remaining sugar, cover and process until smooth and creamy.

~lNFonymoNPEusERvlffi

serving size

Cabiea...........

recipe

1472

Fat ,76Sg

Cholealarol

Butter Cream Glaze

Put all ingredients into Osterizer blender container. Cover and process at ON until smooth and well blended. Weld:

NURNMMLI-?lONpERSERVlNG sming

Calories 1021

size

1 recipe Fat

Cholesterol.. 131mg

YieM: approximate/y

Glazes

fwu

8 or 9-inch (20- 23cm) layers

124mg

47.7g

cup (25OmL)

Sodium

.474mg

Protein

cup

6.66

(2oOmL)

Glazes one bundt cake

Sodium Protein 2g

494w

Put all ingredients except powdered and process at ON until smooth. Add 1 cup (25OmL) powdered sugar, cover and continue to process at ON until smooth. Add remaining sugar, continue to blend until smooth.

sugar into Osterizer blender container. Cover

yield: %

cup

(2OOmL)

Frosts one 9 x 9 x P-inch (23 x 23 x 5cm) cake

-lNFou~PERsERvlNQ

serhlg Cebries

lo36

recipe

Fat

Cholesterol 141mg

46g

Sodium

Protein

9lOmg

6.9g

Pie Crusts

Bittersweet Chocolate Frosting

27~~W

wthtoemellpiecee

2 tebkgum

Put all ingredients into Osterizer blender container. Cover, vent feeder cap and process at ON until completely smooth. If frosting is too thick, add a small amount of milk. Weld: approximately 1 cup f25OmL)

NUlRlllONAL lNFOMdAllON PER serving size

calories

1 recipe Fat

(3tlml) butter

.1315

SERVlNG

Cholesterol

Chocolate Cookie Crust

3ochocdetewefercookiea

or 1% cups (375mL) crumbs

% CUP

(5om~)

butter,

melted

Break 10 chocolate cookies into Osterizer blender container. Cover and process 3 times at WLSE. Empty container and repeat with remaining cookies. Combine

cookies, butter, and cinnamon. Pat into a g-inch (23cm) pie pan. Chill before fill-

ing or bake 10 minutes at 350°F (180%). Let cool before filling.

NUlWWNAL

.servklgaize......

Cslorles

INFORMATION PER SERVING

lhcrust

Fat

,146

Cholesterol

%wp(5oml)hotmllk

2~~(~u-urosr

bsspoon (5ml)

Frosts one 13 x g-inch (33 x 23cm) cake

55.2g

.69.7mg

teesPow (2mU

yield: one g-inch (23cm)

8.7g

17.7mg

vanilla exbaci

Sodium .266mg Protein

cimlmmm

6.3g

cn~st

Sodium 206mg

Protein

1.6g

Buttery Nut Crust

Preheat oven to 325°F and process 2 times at PULSE. Put all ingredients into a g-inch (23cm) pie pan. Mix thoroughly. Pat into bottom and sides of pie pan. Bake 20 minutes. Cool before filling.

N~INFORMARONPERSERVl~

Serving

calories.............152

size 16

(18OT).

crust

Put nuts into Osterizer blender container. Cover

Weld:

one

Fat Cholesterol

._-

.0.9g

.15.6mg

g-inch (23cm)

Sodium

Protein

cyst

61.2mg

2.6g

Pie Crusts

crumb crust

1 pedmge

=sqw=%~

1% cups

cup

Break 8 graham cracker squares into Osterizer blender container. Cover and process 3 times at PULSE. Empty container and repeat with remaining crackers. Combine crackers, butter, sugar, and cinnamon. Pat into bottom and sides of pie

pan. Chill before filling or bake 10 minutes at 35O’F

NUTFWBONAL

Serving size Y Calories

Variation:

Substitute cookie or zweiback crumbs for graham wakers.

graham

crackers,

(375mL)

crumbs

(75mL)

hatter,

mette4l

INFGRMAltON PER SEWING

crust Fat:. 8.69

,152

Cholesterol

tew

gmnulated

‘h tmapwn (2mL) cinnemon

19.5m9

Graham-Nut Crust

gmksm

crsdw squares

‘h

cup

(125nlL) -8

Preheat oven to 350°F.(1800C). Break 8 graham cracker squares into Osterizer

blender container. Cover and process 3 times at PULSE or until finely crumbed.

Empty container and repeat with remaining crackers and nuts. Combine crackers,

nuts, sugar, and butter. Pat into a g-inch (23cm) pie pan. Bake 15 minutes. Cool.

NUTRlllONAL INFORMATION PER SERVING

Serving

Calories

size Ys

. . . . . .

crust

..I49 Cholesterol

Fat..

cup

ll.lg

156mg.

(36mL)

auger

(18OOC).

field: one Cinch

(56mL) buttelr, metted

yield: one B-inch

Let cool before filling.

Sodium

186mg

Protein

WmL) rugar

Sodium

Protein

(23cm)

1.39

crust

1.5g

crust

109mg

Sandwich Spreads

Peanut Butter

1% cups (375mL) salted

codctail peenuts

Put peanuts into Osterizer blender container. Cover and process at ON to the desired consistency. (If necessary, stop bfender, use rubber scraper to keep mixture around the agitator blades.)

NUlRlTlONAL

Serving size 2 tablespoons

Calories

INFORMATION PEP SERVlNG

Fat..

,210

Cholesterol Omg

17.8g

Chicken Salad

1smallsw&ptckle

l-tnch (2&m) piece anion

ldliibresat,d&Oll@

cooked, and cubed

(-m

Place pickle and onion into Osterizer blender container. Cover and process at PULSE until finely chopped. Stop blender, add chicken. Cover and process 3-4 times at PULSE. (If necessary, stop btender, use rubber scraper to keep mixture around agitator blades.) Empty into bowl, add remaining ingredients and mix thoroughly.

NlJlRlllGNAL INFGRMAllGN PEP

Serving size .2 tablespoons Calories ,120

1 wp or

2SOmL)

SERVlNG

Fat

Cholesterol

!4 cup H teaepcm (2mL)

deahsen-

-PwP=

g.4g

26.lmg

yield: % cup (200mL)

~~~~,~,~,~,~,~,~,~,~~ =;;;

(75mL)

meyormetse

sugar

yield: 1 cup (250mL)

Sodium

Prowl

85.3mg .7.7g

Sandwich Spreads

Egg

Sqlad

Put 2 eggs into Osterfzer blender container. Cover and process 1 time at PULSE. Empty into bowl and repeat with remaining eggs. Put remaining ingredients into

blender container. Cover and process at PULSE until mixed. Add to eggs and mix

thoroughly. Weld: 1 H cups (375mL)

NUlRtllONAL

Serving size .2 tablesowns Calories 124 Cholesterol _, 165mg

INFONMATION

PER

!XNVlNG

Fat

_. _.

ll.lg

Sodium 176mg

Protein 4.99

Ham

Place pickles and onion into Osterizer blender container. Cover and process at

PULSE until finely chopped. Empty into small mixer bowf. Replace cover. Turn unit ON, remove feeder cap and add ham.

and mayonnaise to mixer bowl. Mix thoroughly. Yield: 1 cup (25OmL)

NUlRlllONAL INFORMATION PER

Serving aim

celories

Salad

FVocess

tablespoons

119 Cholesterol

6EfWlNG

Fat.. _. _. ll.lg

until finely chopped. Add ham

146mg

Sodium 357mg

Protein

3.4g

Jams and Relishes

Tomato Juice

Cut out stems, white cores and any soft spots in tomatoes. Fill Osterizer blender

container with quartered tomatoes. Cover and process at ON until smooth. Pour through strainer to remove seeds. Measure juice and pour into saucepan. Add 2 tablespoons of juice. Bring to boiling point and remove from heat. Remove foam. Fill hot, sterilized canning jars, leaving I-inch water bath canner 40 minutes for pints

Note: Approximately 21h-3 pounds (1.2-1.5 kg) tomatoes yield 1 quart (1 liter) juice. NUlRlllONAL INFORNAllON PER SERVING

Serving size 1 cup Fat Calories 67 Cholesterol Omg

(30mL) lemon juice and 1 teaspoon (5mL) salt for each quart (liter)

Peach Jam

3 I)$-~)

cups

(1.75

ItIers)

Wash, peel, pit and quarter peaches. Put 3 or 4 peach pieces into Osterizer

blender container. Cover and process at PULSE. Empty into kettle. Repeat process with remaining peaches. Add sugar and lemon juice. Bring to rolling boil and boil hard for 10 minutes. Add pectin and boil for 1 minute. Remove from heat. Stir and skim for 5 minutes. Pour into sterilized canning jars and seal. in boiling water bath canner.

NUlRlllONAL INFONNAllGN PER~SENVING

Serving size 1 tablespoon Calories

..........

...

LightFt

fim

auger

Fat

Cholesterol

(O&m) headspace; seal. Process in boiling

(500mL), 45 minutes for quarts (liters).

.............

........

0.79 Sodium

Protein

5% cup

(5oml) lemon juka

1 botll&‘6 ounces or i7Og)

Prpcess 10 minutes

Weld: 8 M-pints (2 liters)

.cO.lg

Omg

Sodium Protein

.........

............

161mg

0.5mg

0.19

Strawberry Freezer Jam

1 qwll(1 Iii)

cupa

Put 1 cup (250mL) strawberries into Osterizer blender container. Cover and process 1 time at PULSE. Remove to a large glass measuring cup. Repeat with remaining berries. Measure Pour into large mixer bowl. Add sugar. Mix well and allow to stand 20 minutes.

Add pectin and stir constantly for 3 minutes. Pour into clean freezer containers or canning jars, leaving ‘h-inch (2.5cm) headspace. Cover and let stand at room

temperature 24 hours. Freeze or store in refrigerator. If separation occurs, stir

fruit and gelatin together until well mixed.

NUTRiTlONAL INFORMAnON PER SERVING

Serving size 1

Calories 36

table-n

(1.12

tll) wger

cups (625mL) strawberries; add water if needed.

Fat

Cholesterol

ounoea (86g) liiukl peotin

yield: 3 pints (1.5 liters)

CO.19

Omg

Sodium Protein CO.19

0.4mg

Jams and

Reliskes

Apple Butter

pounds @kg) apples

1cup(25omL)ci!kor

apple juice

2 cups (5OOmL) sugar

Wash and core apples; cut in eighths. Put

of apple into Osterizer blender container. Cover and process at ON until smooth. With motor running, remove feeder cap and add apple pieces until container is filled. Empty into saucepan. Repeat with remaining cider and apples. Add sugar and spices to pureed apples. Simmer about 45 minutes, stirring occasionally,

Pour atonce into sterilized jars, leaving ‘/c-inch (0.6cm) headspace; seal. Process

10 minutes in boiling water bath canner. If a smoother butter is desired, cook 30 minutes, then process in blender and cook an additional 15 minutes before canning.

NUlRlllONAL Serving

Calories 28

Variation:

Plums may be used in place of apples.

INFORMATION PER SERVlNG

size 1 tablespoon

Fat

Cholesterol Omg

1 teaspoon (5mL)

t+ teaspoon ‘h

twapmn

cup (75mL) cider and 5 or 6 pieces

Yield: approkimately 3

O.lg

cinnamon

(2mL)

Sodium Protein

nubneg

gmund

pints

cloves

(1.5 liters)

0.3mg <O.lQ

Raw

Put 1 cup (250mL) cranberries into Osterizer blender container. Cover and process 2 times at PULSE. If necessary, stop Mender, push berries from side of container and process 2 additional times at PULSE. Empty into bowl. Repeat with remaining berries. Put orange and sugar into blender container. Cover and process at ON until smooth. Add to berries and mix well. Let stand at least 30 minutes before serving. .

NUlRlllORAL

Serving size 14 cup Calories 89

Cranbekry

2 cups

(WOmL)

1cwan@e,cutin~hths

INFORMATION PER SERVINF

Relish

cranbenies

Vi cup (2OOmL) sugar

Fat Cholesterol 09

.CO.lg

yield: 2 cups (500mL)

Sodium Protein

0.2mg

0.29

Accessories

These accessories and replacement parts can be purchased at retail outlets or

at authorized Oster Service Centers. Only use the accesscly model numbers listed Mow for this unit.

PODD

PRDcE!3soR

ACCEBSORY ACCESSORY

Replace your food procsssor accessory or add another for busy days. 5900-06

ICE CRUSHER

Crush ice instantly for the

buffet or bar. Continuous

zl~~ion.

“BLEND ‘N

PERMA-GLAB’ CDNTAINERS

30-ounce (950mL) cold- and

break-m&ant (plastic) container. Blend and

then stofe reconstituted frozen

orange juice, salad dressings or pancake batters.

927.91

STAINLESS BLENDER CDNTAlNER

WITH COVER

Scup (1.25L) rest-

resistant container. 9eamless. Marked for measuring. Molded fingertips.

927-a

STDRE”

Perma-Glaa’

-L

and

stain-

MINI-BLEND@ JARS

Blend and

with 1

jars made of cold- and break-

resistant plastic. Set of 2 with covers.

927-13

SEALING RING (2 EACH)

m-53

AGITATOR BLADE

UNllE

store

cup (250mL)

small portions

Perma-Glas’

Notes/Notas

U.S. PATENTS

1994 Sunbeam-Oster Company. Inc. or

afitllated companies.

PRINTED IN MEXICO.

QOSTER, TM.

PERMA-GLAS

35936 REV.

4,462,694

AND 4793,173

At1

dghts

r9swed.

OSTERIZER, MINI-BLEND

Its

Oster IZER CLASSIC BLENDER User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual