Osterizer 4093 User Manual And Recipes

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

IMPORTANT SAFEGUARDS

10. To reduce the risk of injury:

don’t leave agitator blades exposed

. always assemble blades to container before putting on base

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

cover to allow steam to escape.

14. Do not blend hot

liquids in “Mini-Blend” jars.

15. Do not use outdoors.

16. Do not let cord:

hang over edge of table or counter

touch hot surfaces

17. Never leave appliance unattended while it is running.

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

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

(one

blade is

wider

than

the

other). To reduce

the

risk of

electric

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

the outlet,

reverse

the

plug.

Ifit

still does not fit, contact a qualified

electrician.

“Do

not

modify the

plug in

any

way”. Refer to par. 40.35.

How to Use This Book

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.

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

analyses given are approximations and calculated based on avail-

able reference data.

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.

Its

purpose is to easily identify instructions that require your special

attention.

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@

Blender

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

create blending

action.

Coot&w

Bottom holds container assembly together and positions container assembly on motor base.

!Stop

keeps container from turning

in base.

Motw

Base has a powerful two-

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.

---

<How

to Put Your

Slender Tpgetliir

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.

1. Turn container upside down.

2. Put sealing ring on opening.

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

4. Screw container bottom firmly to container.

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.

1Oa

lob

Caring for Your Blender

Cleaning

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

automatkdishwasher.

1. Unplug

unit.

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

base

with

soft, damp cloth.

Storing

Nevwputbhdarcontainufinmicbmve

oveh.Never8torefoodsinyour

blender container.

1. Put

agitator

blades, sealing

ring

and container bottom back together.

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

Msnder.

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.

-7

Never~Menderwhileitisoperating.~conteinertunwwhilemotorb,oN, immediiely

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

BklldWTogetharl’

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

swftch

down in 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

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

container bottom

If you cannot unscrew the container bottom,

put container back on the base, as shown.

Turn container to right using handle.

/Lc&dEl

Only loosen part way

Carefully lift container from base. (Bottom

will

be loose.)

--_

Techniques

Use this guide to help you learn the processing techniques

your new Ckssic

Ostedzer blender

SPEED ACTION

PULSE ON/OFF

Process 1 time

Hold

switch

down for a

P-second

count.

Process 2 times

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

PULSE

CONTlNUOUS RUN

Hold switch down until desired consistency is achieved.

ON/OFF

Process 1 time Flip switch up for a P-second count and return

switch to

OFF.

Process 2 times Repeat as above.

CONTlNUOUS RUN

Flip switch up until food reaches desired

smoothness and return switch to OFF.

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

(W-F

action)

place

up to I cup

(25omL)

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

Cover and process at PULSE until pieces are desired size.

Crumb (ON/OFF 01 CONTINUOUS

RirN

action)

Tear a

she

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

PULSE

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

(CDNllNUDUS

RUN action)

Place up to 1 cup

(250mL)

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

;

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

(2&m)

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

(250mL)

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

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

technique may be used

wfth

dry milk

Tivs

Hen? are some

helpful tips

from the Oster experts, developed especially for you.

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

hot

liquids, remove feeder cap

and start blending at a low speed. Then move to faster

speed. Do not add liquid over the ~-CUP

(11)

level.

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

from those

described.

Motcrbbors

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

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

l/r

cup (50mL) of the 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

(15mL)

dried

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

FDDD

Apples

Apple

Bread

-coarse

-regular

-fine

Cabbages

-red and

Carrots

juice

white

FOODS FOR

FINISHED

QUANTITY

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)

QUA N TIT Y

3 cups (750mL)

1 medium plus

liquid”

1 slice

1 slice I torn in eighths

1 slice

3 cups (750mL)

PROCESSING

RAW,

(25OrnL)

;

l-inch

peeled;

tom in eighths

torn in

l-inch

SPECIAL

INSTRUCTIONS

(2.5cm)

(2.5cm) oieces

cored,

eighths

(2.5cm)

pieces

pieces’

pieces

Celery

C h ee s e

-Cheddar

-SWISS

-hard/ 1

Cranberries (fresh)

coconut

Coffee

-chocolate wafers

-vanilla wafers

-coconut (small)

beans

cup (250ml) 1 cup (250m

cup

(2OOmL)

1 cup (250mL)

1 cup (25OmL)

CUP (250mL)

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

Note:

Since foods vary in size, consistency, and age, you may need to ado or subtract a

processing time from the number stated in this chart to obtain the results you desire.

S P E E D

LOW

L O W

H I G H

LOW

H I G H

LOW

H I G H

L O W

H I G H

L O W

H I G H

L O W

LOW

L O W

H I G H

L O W

FOODS FOR PROCESSING

FOOD

Dried fruit

-hard-cooked

Green peppers

Meal, boneless, cooked

Nuts

-almonds

-peanuts

FlNlSHED

RAW

SPEClAL

QUANTITY QUANTITY INSTRUCTIONS

scant cup

(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

-walnuts

Oats

(meal)

Onions

lemon

pad

Peppercorns

Poppyseed

Potatoes

Rice, raw

Whole

spices

-Ginger root

Wheatberries

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

Zwieback

Note:

Since foods vary in

processing

tune

from the

size,

number

cup (125mL)

, 6

break into container

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

stated in this chart to obtain the

results

you desire.

Appetizers

Fruit Dip

H cup

(125mL)

lmnm yogult

I4 teaapwn

(1mLj lime juice

1 tablerpoon (15mL) honey

ounwe (2270)

Nwfohaw

ch rd2mL)

cheaee, out

l-inch

(2scm)

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.

yield: 1% cups (375mL)

Variations:

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

NUlRmONAL INFORMNlON

PER SERVING

Serving

size

1 tablespoon Fat

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

2.36

Sodium

..........

41mg

Calories

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

33 Cholesterol

.....

7.6mg

Protein

...........

1.2g

Classic Swiss Fondue

1dovagerlii

1 cup (2!iOmL) dry

whii

wine

1 cup (2SOmL)

milk

1 PO&up&

ZiZ’

l-inch

(2scmi cubes

“-a

(45mL)

3 teblwpowe (45mL)

IdRIch deehwllltewpper dsshnuhneg

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.

Serves 4-6 as main course

10-12 as appetizer

NUlRlllONAL INFORMAllON

PER SERVING

Serving size 1 serving

Fat

33.6mg

Sodium

.333mg

Calories

582

Cholesterol

114mg

Protein

.34.7g

: .I

Non-Alcdolic

Beverages

Tomato Juice Cocktail

‘IjphtFare

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

yield: approximately

cups (875mL)

NUlRlllONAL INFORMATION PER

SENVlNG

Sewing size 1 cup

Fat..

_. _.

O.lg

Sodium

Calories 28 Cholesterol Omg

518mg’

Protein .13g

*Sodium

content

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

VaniIlaMilkShake

‘=$w5&0$--

M cup (125mL) milk

% uaspoon (2mL) veniue

exbact

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.)

yield:

2 cups

(5OOmL)

NUtRITIONAL INFONMAllON PER SERVING

Sewing size

1 cup Fat..

18.39

Sodium

146mg

Caiories

.3:0

Chotesierol

.67.3mg ?roiein

6.8g

Variation:

Chwobte

Milk Shake

Reduce milk to % cup (50mL) and add 14 cup (50mL) chocolate syrup.

Omit

vanilla extract. Process as above.

szrawberry Cooler

Ucup(=W-

-,thmed,

undiluted

cup (2oomL)

water

wpe (5OOmt.) sbcmkrrie?l

(2omL) wgfar

cup (25OmL)

ice cubes

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

Yield: 3 cups (75OmL)

NUTRITIONAL INFORMATlON

PER

SERVING

Serving size 1 cup

Fat

0.49

Sodium

1.8mg

Calories

97Cholesterol Omg Protein

0.8g

Non-Alcoholic Beverages

Frujt

Smoothies

w-b&&E

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.

Weld: 3 cups

(75OmL)

NlJlRmONltLlNFONMAllONPENSERVlMG

Serving size 1

cup

Fat.,

1.8g

Sodium 22.6mg

Calories

.I07

Cholesterol

5.5mg

Protein

Mexican Chocolate

“~smli&mveet

Yzbeepoon

(hnl) venins

aalreot

tabkpom (15mL)

instant

‘kteaspoonmwc

coflbsw

cups

(WOmL) hot

millr

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

YWd:

approximately 2% cups (625mL)

NtJlRlllONAL

INFORMATION PER !SERVtNG

serving size

.... .5

ounces

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

11.7g

Sodium

.......

60.6mg

Calories

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

,165

Cholesterol

.....

16.5mg

Proteln

...........

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

1 ounce (30mL) = 1 pony

DiliCpili

‘h

cup

(125mL) wster

ounces (SOmL) rii

rum

1% cups

(375mL) ice

cubes

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

at ON. With motor running, remove feeder cap

and

add ice cubes. Continue to

process until smooth.

yield: 2 cups

(5OOmLj

NtJTRlTlONAL INFORMATtON I’ER SERVtNG

Serving size

........1 cup

Fat

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

Og Sodium

.........

0.8mg

Calories

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

256 Cholesterol

........

Omg Protein

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

Variation:

Frozen Daiquiri

Omit water and add an additional

ltt

cups (375mL) ice cubes.

Blue Margarita

%J cup (125mL) weter

“&cm=&

mw gold

cups (375mL)

ice cubes

ounces (45mL) Mue

CUrsCaO

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.

Yield: 3 cups

(??iOmL)

NUlRlllONAL

INFORMATION PER SERVING

Sewing size 1 cup Fat

Sodium

0.5mg

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

Set

for the blue Curacao.

Alcoholic Beverages

Frosty Sour

‘h

cup

(125mL) wster

lcan(6wncee ur

177mL)

uunwa (125mL) bwh

-Jiuk@

~ncesces 177mL)

cup (25gmL) fee cuf%?s

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.

Yield: 3 cups (75OmL)

NUTFltllONAL lNFORMAllON

PER SERVING

Serving size 1 cup

Fat

./.

O.lg

Sodium

2.gmg

Calories 286

Cholesterol Omg Protein

1.49

Piiia

Colada

cuu:mL)

cream of

VI cup (2OOmL),

ywmetened

pineapple juice

4 ounces (125mL)

riht

rum

tablespoon

(i5mL) milk

1 can

w-p~~p~

julw-pedd

2 cups

+mL)

ice cubes

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

process until smooth. Garnish with a pineapple slice.

Yield: 4 cups (1 liter)

NlJTRlTlONAL

INFORklON

PER SERVlNG

Serving

size

Calories

.’

Fat

10.29

Sodium

23.3mg

Cholesterol

0.5mg

Protein

0.59

. .

Waternilon Ice

cup (50mL) orange juice

2 ounces (6OmU stmwbww

liqueur

wncae

(45mLj vodka

1 cup (250mL) ice cubes

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

process until smooth.

Yield: 1

cup

(25OmL)

NUll?lllONAL

INPORMATION PER SERVING

Serving size

1 cup

Fat

<O.lg

Sodium

2.5mg

Calories

318

Cholesterol

Omg

Protein 0.49

Alcoholic Beverages

Brandy Alexander

‘h cop (125mL) milk

1M wnce (&ml)

brandy

1% ounces

(45mL)

weme

decscso

quari’c1

Iii)

vanilla ice cream,

-*iI

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

Yield: 3 cups

(75OmL)

NUTRlllONAL

INFORMATION PER SERVING

Serving size 1 cup

Sodium

Calories 464

Fat

.20.4g

Cholesterol

84.2mg

175mg

Protein

7.7g

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

Glasshopper:

ounces (45mL) white creme de cacao

ounces (45mL) green creme de menthe

Golden Cadillac:

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

Pink Squirrel:

ounces (45mL) creme de noyaux

ounces (45mL) white creme de cacao

Koala

Bear:

ounces (45mL) white creme de cacao

ounces (45mL) coffee-flavored liqueur

Orange Blossom

omxa

(3OmL) gin

1 tablespoon (15mL)

1 aJm&w&nse

sherbet,

lemon juice 1 cup (25OmL) ica cubes

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.

Yield: 1% cups (4OOmL)

NUTRITIONAL INFORMATION PER

SERWNG

Serving size H c;g Fat Calories

0.89

Cholesterol

2.8mg

Sodium.

18.2mg

Protein

0.49 b

Egg

Nag

ounces (45mL)

light

rum 2

taMespoons

(30mL)

.sugar

K cup

(150mL)

half and

half

4icecubes

3-w

nutmeg

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.

Yield: 3 cups

(75OmL)

NUTRITIONAL INFORMATION PER SERVING

Serving size

4ounces

Fat

Calories 104

5.69

Cholesterol

116mg

Sodium

424;;

Protein

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,

cooked

4-Ste~

(W-9OmL)

matorvegetebfa

m~formuborc4lwllqu#

NUTRtllONAL INFONMKllON PER SENVING

Serving size 1 serving Fat..

_. _. 1369 Sodium

80.9mg

Calories 242

Cholesterol

SOmg

Protein

.24.lg

‘Nutritional analysis calculated using roast beef and milk.

Canned or Fresh Fruits

cup

(2OOmL)

cwked fruit

2 tea@oom (lOnIL) fruk

jUk9OrWOtW

NUlRtllONAL INPORMAllON PER SERVINS’

Serving size 1 serving

Fat

0.2g

Sodium 12mg

Calories . .

,143

Cholesterol Omg

Protein 0.99

‘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

feit,

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

babies-decrease amount as child grows older.)

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.

yield: 2- 3 servings

NlJTRlTlONAL INFORMAllON

PER SERVING’

Swing

size 1 serving Fat

Sodium 121mg

Calories

.164

Cholesterol

.44.7mg

Protein

14.39

*Nutritional analysis calculated using roast

beef

and

carrots

Miation: chiien

stew

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

wfth

directions.

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

Fruity Cottage Cheese

‘k w (=w -w-

cup

(75mL) heh

fndt

oreppfejuice

Y; CUP (75mL) conase cheese

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

yield: 7 cup

(25OmL)

NUlRlllONAL INFORNAllON PER SERVING

Serving

size Y2

cup

Fat

1.7g

Sodium

152mg

Calories 65

Cholesterol

56mg

Protein

5.lg

‘Nutritional analysis calculated using orange juice and

peaches.

I.,

---

Quick

Breads

Carrot Bread

cu&375mu aflgu~

2wKP

lcup(25omL)ve@Ibfeoif

maw =a-

1tewpoal(6mL)vM2laex&eol

1% cups (375mL)

carte

piece%

cut In

l-fncfb (2&m) Piems

Preheat oven

to350°F

(180%). Grease a 9 x 5 x3-inch (23 x 13 x 8om) loaf pan. Sift flour, baking soda, cinnamon and salt into large mixer bowl. Set aside. Blender- chop nuts. Add to dry ingredients. Put eggs, oil, sugar and vanilla extract into Osterizer blender container. Cover and process at ON until smooth. Stop blender, add carrot pieces, cover and process at ON until carrots are finely chopped.

Pour over dry ingredients and mix only until dry ingredients are moistened. Pour into prepared pan and bake 1 hour or until toothpick comes out clean. Cool 5 minutes in pan, then turn out on cake rack and cool completely

Yield: 1 loaf

NUTRtllONAL INFORMATION PER SERVING

Servlngsize.

. . .

..%loaf

Fat

16.9g

Sodium

Calories 229

Cholesterol

23.7mg Protsin

‘57:

c&deny

Nut Bread

V/4

(3OOmL) all-purpose

% guuj2OOmL)

wide

heal

(7mL) baking

% teapoon (2mL)

t&ing

soda

2sggwhtt

(2OOmL) orange juice

cup

(50mL) vegetable oil

thinouterfindof%omnge

cup

(2OOmL) sugar

cup

(256mL) cmnherrtes

cup

(125mL) nufs

Preheat oven to 350°F (180°C). Grease a 9 x 5 x3-inch (23 x 13 x 8cm) loaf pan. In a large mixer bowl combine flours, baking powder, baking soda and set aside. Put egg whites, orange juice, oil, rind, and sugar into Osterizer blender container. Cover and process at ON until rind is finely grated. Stop blender, add cranberries and nuts. Cover and process 2 times at PULSE. Pour over dry ingredients and

. mix only until dry ingredients are moistened. Pour into prepared pan and bake 50-55 minutes or until toothpick comes out clean.

Weld: 1 loaf

NUTRfllONAL INFORMATION

PER SERVfNG

Servingsize.....

.%alosf

Fat 5g

Sodium

56.9mg

Calories

.134

Cholesterol Omg Protein 2.89

Quick Breads

Zucchini Bread

1 cup (25OmL) all-pwpose flour 1

cup (25omL)

who+

wtleal

flour

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

mtmd

Sk temam (3mL) ground

Clova

“Z

(lrnL) bakiw

2 cups (5OOmL) zucchiniz

cut in l-inch

(2&m)

pwes

2eggwhii

*cup

(125mL)wad

cup (75mL)

vegetabk

oil

% cup (2OOmL) sugar

1 teespwn

(5mL) vanilla extract

cup

(125mL) walnuta

Preheat oven to 350°F (180%). Grease a 9 x 5 x 3-inch (23 x 13 x

8cm)

loaf pan. 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.

P&egg

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.

Yield: 1 loaf

NUlRillONAL

INFORMATION PER SERVING

Serving size

‘Aa

loaf

Calories

Fat 69

Sodium

,139

Cholesterol Omg

.87.2mg

Protein

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)

sour milk or

1 teaspoon (SmL) baking soda

Y2 teaspoon

(2mL) salt

1egg

1 tableawon

(15mL)

melted

taMespa

(15mL) sugar

shortening or vegetable oil

1 cup (25OmL) all-purpose flour

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.

Yield: 8-10 pancakes

NUlRlllONAL lNFORMAllON PER SERVING

Serving size 1 pancake

Fat

.2.89

Sodium

276mg

Calories 99 Cholesterol

.27.0mg

Protein

3.49

Low-Cholesterol Oatmeal Pancakes

cups

(375mL)

oatmeal

2 tabkspoonr

(3OmL)

l **

bnnvn swar

cup (2OOmL) skim milk

20!3gwhii

1 *tFxgmL)

~w~;lWW

% pgs~) (1mL) 8~s

cat flour (from

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.

Yield: 8 4-inch

(1Ocm)

pancakes

NUTRlTlONAL INFORMAllON

PER

SERVlNG

Serving size

I-4-inch

Calories 82

Cholesterol

pancake

Fat

.4.4g

Sodium 150mg Protein

2.59

Potato Pancakes

2eggs

1 small

omen

“ZF

Yz taaapoco (2mL) salt

tablespoons (30mL)

zi(75&ll)

cubed

all-purpose flour

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

cup (125mL) potato cubes into

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.

field: 12 pancakes

NUTRITIONAL INFORMATION PER SERVlNG

Serving size 1 pancake

Fat 0.9g

Chole&&l .‘, ; ‘355mg

Sodium

109mg

Calories 48 Protein

Ad Lib Soup

.,;’

”

‘h cup (!25rnL) cooked

VegaaMes

tablespoon (15mL)

sofI butter

1 t&spoon

(ISmL)

R&r

‘k

tea@oon (lml) salt

1 cup

(25OmL)

milk

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

... _

Fat :...... ...

.........

Calories

1 serving

291

19.79

Cholesterol

63.7mg

S0diu.m

774mg

.......

Protein

..........

10.29

Cream of Broccoli Soup

1 cup

(25OmL)

water

2 chicken

bouillon cubes

‘h

cup (125mL)

all-purpe3.e

flour

1 cup

(25OmL)

half and

hatf

-*fOw+

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

NUTFHTIONAL

INFORMATION PER SERVING

Serving

si*e.

1 sewing

Fat

Calories 451

. .

289

Cholesterol

.80.7mg

Sodium 1337mg Protein ,

239

_,. .

soups

Cream of Tomato Soup

1 cup (25OmL) milk

tablaapwn (l5mL) sugar

2% cupa (625mL) Mmatoas 1 thin

slkx

onion

2 tablewoons

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

all-pu&aett&r

dasifxQ&-

2tzikz?-mL)

daah

garlii

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

Sodium

.630mg

Calories

,135

Cholesterol

23.6mg

Protein

3.59

Gazpacho

1 cml (10% ounces

3=3)

tomato

juica’

% cup (5OmL) beef

broth

2 medium

tomatoeq

cut in

l-inch

(2.5cm) cubea

1amallonion,quartered

lhssy

kwwc

l-lndl i2scm)

cubas

‘k amall cucumber,

cut In l-inch

(2Scm) o&as

baepoon (2mL)

salt

taaapon (2mL)

garlic powder

chopped parsley hwbcmutons

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

.41

Fat .04g Cholesterol

cO.lmg

Sodium

376mg*

Protein

i.gg

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

_ .-

Salads

Strawberry Apple Gelatin Salad

Create a double layer taste treat

‘/4

cup (5omL) odd water

‘Lz2---

appks’pati,

cod and

cut in eighths

1 package (10 ounces or

lpacksge(3wncesw~)

strmbsw-flavd

galatin

% cup (2OOmL) boiling water

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

$dissolved.

Increase speed to

ON, remove feeder cap and add apple pieces. Replace feeder cap

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:

Yield: 6 servings

NUlRlllONAL

INFORMATION PER SERVlNG

Serving size 1 serving

Fat

0.29

Calories 77

Cholesterol Omg

Sodium

2.2mg

Profeln

.1.6g

: I 1.

Salad of Gold

lpackage(3ou~or84g)

lemon-flsvored

g&tin

cup (175mL) boiling water

1 can (8 ounces or 227g)

crushed pineapple in juice

1 M&spoon

(15mL) cider

vinegar

cup (175mL)‘evaporsted milk

2nacka&(3oim&sw84g

efkh) yearn +skse, cubed

arp

(25OmL)

canot

pieces

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

l&quart

(1.5 liter) ring mold and chill until set.

,veld:

6-8 servings

NUTFXRONAL INFORMATlON PER SERVING Serving size

.....

1 serving

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

Sodium

........

Calories

12.29

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

,176 Cholesterol

123mg

.......

40mg Protein

...........

,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.

yield: 1 M cups (375mL)

NUTRITIONAL INPORMATION PER SERVING’

Serving size ‘h cup

Fat

.29.2g Sodium

Calories 280

Cholesterol

169mg

Omg Protein

1.8g

;a;kioM

analysis calculated using P cup

(125mL)

low-cholesterol mayonnaise found on

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.

yield: approximately 1% cups (3OOmL)

NUfRf7lONALINFORIMATH)NPERSERVlNG

Sewing

size

1 tablespoon

Fat

.5.59

Sodium

Calories

Cholesterol Omg

107mg

Protein

CO.lg

Mayonnaise

*WI

-mn@pspper

‘h teeepow (2mL) s&t

2kwsPcmm(2omL)whfte

twapmn

(2mL)

dry

mustsrd

-*lMosr

temoon

(2mLl sugar

alp (25thhL)

ImSMsbb

off

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.

yield: ~prOXi??Jately

CUDS

(3OOmL)

Variation:

Lowcholeaerd

kaayonnaiee

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

NUTRITIONM INFORMATION PER SERVING

Serving

size 1

tablespoon

Calories

Fat..

lo.99

Sodium

Cholesterol Omg

Fretein

.?$

Snappy French Dressing

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

Weld: 2% cups (625mL)

NUlRlllONAL INFORMATION PER SERVtNG Serving sire

1 tablespoon

Calories 62

Fat

.5.59

Sodium

Cholesterol Omg

.95.lmg

Rctein

cO.lg

Salad Dressings

Low-Calorie Ranch Dressing

1 cup

(25fhnL)

buttwmilk

‘z=-

l-inch (2.5cm) piece mlion

*-w

2rprior-P=-Y 27

teaspom

(2mL)

dill weed

1pDdCetWtHiCM-

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

until smooth. Chill for 1 hour before serving.

Yield: 2 cups (500mL)

NUlRlllONAL INFORMATION PER SERVING

Serving size..1 tablespoon Fat

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

0.19 Sodium

........

36.9mg

Calories

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

Cholesterol

......

0.6mg Protein

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

1.19

Raspberry Vinagrette

% cup (5OmL)

water

%cup(=w-

vineger

1 dovegelllu

%-lnoh (1.25cm) alike

shallot

Ptsbkspoolw

(3omL)

wahts

1 taapoon (5mL)

Dijon

mustard

35 tesspoon (2mL) awar ?4

b8spoc4

(1mL)

basil

dsr*,dashaall

cup

(125mL) -

oil

Put first four ingredients into Oaterfzer blender container. Cover and process at

ON until garlic and shallot are finely chopped. Stop blender and add all remaining

ingredients except oil. Cover and process at ON. Wiih motor running, remove

feeder cap and

pour in oil in a steady stream and process until well blended.

yield: 1 cup (25OmL)

NUTRlTlONAL INFORMAllON PER SERVING

Ssrvfng

size..1 tablespoon Fat

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

6.tg

Sodium

........

62.4mg

Cslortes

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

77 Cholesterol

........

Omg Protein

...........

0.39

Salad Dressines

Italian Dressing

‘k oup (6omL) white vlnagar

l~(~L)urgca

ldovagadii

1 teaspmn (5mL)

celery salt

1 cup

(256mL) veg+tfs

oil

‘hW

(2mL)

f -

wm g-

dry-

Parmeaancheeae

‘k tesspoon (lmL1 -

teespoon

(SmL)

salt

l-2 sprigr

fresh

persky

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

well

blended. Stop blender. Add

parsley. Cover and process 2 times at PULSE.

Weld: 1% cups (325mL)

NUlRlllONAL INFORMATION PER SERVING Serving size .. 1 tablespoon Fat

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

10.59 Sodium

.........

107mg

Calories

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

95 Cholesterol

......

0.2mg Protein

.........

0.2g

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.

yield: X cup

(125mL)

NlJlRm&INFoFlMAnoNPu?sERviffi

Serving

size

tablespoon

Fat

.6.69

Sodium

. . . ..43.lmg

Calories 63 Cholesterol Omg

Protain

O.lg

Green Goddess

S&n

Dressiig

‘h

cup (l2smL) water

lteaebn(SmU~

‘lcvPc&wW

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

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.

yield: 1% cups (300mL)

NUlRlllONAL INFORMATION PER SERVING

.Servlng

sire 1 tablespoon

Fat O.lg

Sodium

99.3mg

Calories 9Cholesterol

0.5mg

Protein

1.49

Mexican Style Rice

cupa (750mL) cannsd

1 jar (4 ounces or 113g)

tumetcea

pimientos, drained

1 medium onion, quartered

1 teaspoon

(5mL)

salt

1graenpepper,cutln

W Maspoon (1mL) garlic salt

l-indl(2.5cm)

pieces

% teaspoon (1mL) cfegano

cup (250mL) Cheddar cheese

cube

(l-inch or

2.5cm)

Put all ingredients except

rice

into

Ostertzer

Mender container. Cover and process

4 Cmes at PULSE. Mix

with

rice and pour into a greased P-quart (2

liter)

casserole.

Bake, covered, at 350°F (180°C) for 35-40 minutes.

Yield: 6-8 servings

NUTRITIONAL INFORMATION PER SERVING Serving

size

1 sewing

Fat

6.79

Sodium 759mg

Calories

,176

Cholesterol

19.6mg

Protein

6.59

Sole Elegante

cupe

(500mL) dry whii

2 pounds

(lkg)

sole fillets

wine

2eggs

1 small onion, quartered

ouncea (85g) cream

lbayleaf

cheeee,s&eznedandcut

% teaspoon (1mL) black

into l-inch

(2&m)

pieces

PeppercornS

tablespoon

(15mL) savory

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

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

teaspoon

(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

blender,

use rub-

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).

Yield: 6 setvings

NUTRITIONAL INFOftMATiON PER SERVING’

Serving size

1 serving

Fat..

9.19 Sodium

492mg

Calories 336

Cholesterol 189mg Protein

39.99

‘Nutritional analysis calculated for

Sole Elegante

only.

Entrees

Chicken with Parmesan Cream Sauce

lOUnCef2Sd~

daahonionaan

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

1 serving

Fat

.29.69 sodium

513mg

Calories

458

Cholesterol

199mg

Protein

34.9g

chicken in Rice

cup (25omL)

lMeookd

longgminrke

m-3 pound

(l.l-1.4kg)

broiler-flyer dliien,

cutkltopiacea

cup

(li5mL)

whole almonds 1 cup (25OmL) milk 1

~!mwd305

mushmom wclp

‘k &poim

(lml)

salt

“tea&--~)

1 medium onion, quartared

lSblkcdecy,CUtkltO

l-klch

(2scm) pieces

4sprigspanky

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.

yield: 4

senrings

NUTRITIONAL INFORMATION PER SERVING

Serving size 1 serving

Fat 57.79

Sodium

907mg

Calories

1085

Cholesterol 302mg

Protein

1079

2eges

1 medium onion,

quarted

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

INFORMATION PER

SEWING

Serving size 1 serving

calories

,371

Fat

.25.49

Cholesterol 152mg

Sodium

.435mg

Protein

26.69

Quiche Lorraine

4eggs

1% cupa (375mL)

Iii cream or undiluted

evaporated milk

1 tap-

y&l&L’

3% taaapocm

(2mL)

salt

G @=9-n

(ImU

“XE:

1 medium onion, quartered

aiz375mL)

Swiss cheese,

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

pou”d?&lg’

slii becon,

c&ply

filed and

aumbled

19inch

(23cm)

unbaked

pit? shell

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.

‘Yield: one g-inch (23cm) Quiche

NlKf?tllONAL INFORMATION PER SERVING

Serving size W quiche Calories 766

Fat 62.66 Sodium 1524mg

CholeSterol

301mg

Protein

329

’

Sauces

White Sauce

Thin:

1 tablespoon

(15mL)

butter and 1 tablespoon

(15mL)

ail-purpose flour for each

cup of milk or cream.

Medium:

2 tablespoons (30mL) butter’and 2 tablespoons

(3OmL)

all-purpose ffour for each

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.

.‘

Put ingredients into

Oierizer

blender container. Cover and process at PULSE

until well blended. Pour into saucepan and cook over low heat, stirring constantly until thick. Seasonjo taste with salt and pepper.

Weld: approximately 1 cup

(25OmL)

NUTRlTlONAL lNFOl?MAliON PER SERVING

Serving

size 1 tablespoon

Fat

.3.4g

Sodium

Calories 42 Cholesterol

.9.7mg

Protein .3,?%~

Cheese Sauce

Add 1 cup (250mL) cubed processed American cheese

and!M%sp&n (iml)

Worcestershire sauce to ingredients for White Sauce. Cover and process at ON until smooth.

NUTNlllONAL INFGRMAllGN PER SERVING Sending

size 1 tablespoon

Fat

.5.9g

Sodium

Calories 72 Cholesterol

17.6mg

155mg

Protein 2.99

Hollandaise Sauce

4aggyolb

dashofhotpeweraauce

% teaspoon (1mL) dry

must&

ncup(l25mL)butter,m&ed

taMespoon (15mL)

lemon juice

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.

Weld: I cup, (2OOmL)

NummoNAL

~~wwmo~

PER SERWNG

Serving

size 2 tablespoons

Fat.

l0.9g

Sodium

192mg

Calories

,177

Cholesterol

194mg

Protein .2.lg

Sauces

Bearnaise Sauce

tatat

(3OmU dry

zesrmu

4sprigsPrdy

1 sman onion, qualtwed

tsamcm (2mU

tmw~~+~

teaspoon (2mL) chervil

2-s

4eggydks

‘h

tsapoon (2ml)

dry

mustard

tempoom (lOnIl)

lemon juice

dashhotpeppersauce

‘h cup

(l2smL)

butter, melted

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.

yield: 1 cup (25OmL)

NUlRlTlONAL

INFORMATION PER SERVING

Serving size 2 tablespoons Fat

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

14.29 Sodium

.........

122mg

Calories.

...........

,141 Cholesterol

......

138mg Protein

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

1.79

Fresh Applesauce

‘/I

cup

(!iOml)

liquid

(fruii juke

or water)

4~aPP~~aka~

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.

yield: appmximafely 2 cups

(5OOmL)

Low-Calorie Apple Sauce

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

(10mL)

ascorbic acid powder to keep fruit from

darkening.

NUlRlllONAL

INFOl?MAllON PER SERVING

Serving size M cup Fat

.0.59

Sodium 9.8mg

Calories 82 Cholesterol Omg Protein

0.39

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.

Sauces

Barbecue Sauce

*cy,

(125mL)

-up

ls6cenwdiimonim

1 dWC3garli

L-r

(3ow

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.

yield: H cup (150mL)

NlJlRlTiONAL INFORMATION PER SERVING

Serving

size 2 tablespoons

Fat..O.lg

Sodium

.5OOmg

Calories

.51

Cholesterol Omg Protein

0.29

T&tar Sauce

cup

(125mL)

mayonnaise

S-inch @cm) baby dill

1 r&w

pickles,

cut in 1 l-inch

(O&cm) di

onion

l-inch (2scm)

Pisces

3sprigspardey

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

until onion and pickles are chopped.

Yield: % cup (2OOmL)

NlJlRlTDNAL INFORMATION PER SERVING

Serving size 2 tablespoons

Fat..

14.79

Sodium 206mg

Calories

.134

Cholesterol

10.7mg

FTotein

0.3g

Sweet-Sour Basting Sauce

~~-gy=WmU

teaspoon (Sml) salt

l-inch

(2.5cm)

pieces

greenpepper

1 can (6 ounces or

166~)

pineapple juice concenbate

‘k

dove

garlic

cup (75ml) brown sugar

cup (125ml) wine vinegar

teaspoon

(5ml) soy sauce

‘k $u&yo-

or 56s)

pineapple chunks and

-pepper-

Put all ingredients except pineapple chunks and green pepper strips into Osterizer blender container. Cover and process at ON until thoroughly blended. Brush on pork or chicken while it broils, roasts, or barbecues. Add a few pineapple chunks and green pepper strips for garnish.

yield: 2 cups

(5OOmL)

NUlRlllONAl. INFORMATION PER SERVING

Sewing size 2 tablespoons Fat

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

l.7g

Sodium

.........

156mg

Calories

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

40 Cholesterol

........

Omg

Protein

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

O.lg

Sauces

Fresh Horseradish

bjht

Fare

1 cup

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

Sk cup (2OOml)

whii

vinegar

2w-

wnw

wgsr

tempoon

(1mL)

salt

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

yield: approximately 1% cups (375mL)

NUlRillONAL

INFORMATION PER SERVING

Serving size

1 tablespoon

Fat

.<O.lg

Sodium

Calories 6Cholesterol Omg

24Smg

Protein O.lg

Spaghetti Sauce

1 small onion, cut in eighths

‘hgfesnpeppqcutin

l-inch (2Scm)

piecea

2 taMespoons

(30mlJ

vinegar

’

bAcJ15

mL)

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.

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

NlJlRlllONAL

INFORMATION PER SERVING

Serving size 1 cup Fat

Calories 83

0.79

Cholesterol Omg

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

lifer)

saucepan. Cook over 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

........

pie Fat

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

14.39

Sodium

.........

311mg

Calories

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

283

Cholesteml

.......

119mg

Protein

...........

.5.79

varigions:

Banana

Cream Pie

Slice 2 medium bananas. Place on bottom of pastry shell. Cool filling before pouring into shell.

CownutCreamPie

Stir 1 cup (250mL) coconut into filling before pouring into shell. Garnish with toasted coconut, if desired.

Yield: one 9-inch (23wn) pie

Tropical Cream Pie

Prepare this dessert the day before serving. Y’s ready when you are.

lcM(20

--5600’

pineapple ohunka in natuml

“Zm&.’

‘de, dram -juice

ltxntahr(8ouncaror227g)

OUP

(75mU pineappk bike

‘=z=’

-m-gfgp-

19-&h

Graham-Nut clust,

2uMaspoars

(=w

sugar

b&EdOlldWOkd@age48)

1 cup (250mL)

-ul

tO8StdOOOUlUt

Put pineapple juice, cream cheese, sugar, coconut and extract into Osterizer blender container. Cover and process at PULSE until well mixed. Add pineapple chunks. Cover and process 2 times at PULSE or until pineapple is crushed. Fold into whipped topping. Spoon into prepared crust. Freeze until firm, about 3-4 hours. Remove from freezer 15 minutes before serving. Garnish with toasted coconut if desired. Return leftovers to freezer.

Yield: one g-inch (23cm) pie

NulRmoNAL INFoRMAlloN PER

sERvlNG

Serving

size

pie

Fat 259

Sodium 183mg

Calories 372 Cholesterol

.27.2mg

Protein 2.99

ChenyGeamCheesePie

2.!m

l-(8

or 2279)

lpd&-n&Qrahwn

-dUW&OUthcuba

mdeoltemd

lcm(2l

-a=%)

mpkm

~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.

Yild: one

9-inch (23~x1)

pie

NUlRmoNAL

INFORMATION PER !ERVtNG

Ssrving

size

pie

Calories 295

Fat

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

Cholesterol

16.79

Sodium

.........

224mg

.....

663mg Protein

.........

4.69

Pumpkin

Pie

I4 oup (126tnL) mltk

‘hw(1~l)lbMcmem

NW 9round

2aoos

teawoon

(1mL)

ground

alps (375mL)

canned

Yi twagoom

(1mL) w

owl (175mL) brown sugllr

1 teapoon

(5mL)

vanilla

1 teeswon (5mL) cinnamon

aabact

‘h tewpoon (2mL) salt

1 g-inch

(23cm) unbakad

F-wtil

Preheat oven to 425°F (220°C). Put all ingredients into Osterber blender

contatner.

Cover and process at ON until thoroughly blended. Pour into pastry shell and bake at

425’F

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

(j8OT)

and bake 35-45 minutes longer, or until a knife inserted near center of pie comes out clean. Cool at room temperature before serving.

Weld: one g-inch (23cm) pie

NUlRtllONAL INFORMAltON PER

SERVING

Berving

size * pie

Celories

252

Fat’.

12.4g

Sodium

Cholesterol

71.9mg Protein

.““Z:

Desserts

Espresso Mousse

‘kwp(5OmL)coklweter

1 tsbkspoan

WmL) euw

2elwkQesuntlawnd~n

‘h

cup

(125mL) bmwad

(2mL) vanilh

1 wp

(250mL) heavy

cream

%cup(l35mL)bottttwabr

2wlayolks

‘g~~-a-t

cups

(375mL) ice

cubes

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.

yield: 6-8 servings

NUTRi’tlONAL INFORMATION PER

SERVtNG

Serving size

.....

1 serving

Fat

....... ....

.26&j

Sodium

.........

Calories ,316

21mg

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

Cholesterol

.....

125mg

hotein

...........

4.99

Quick Gelatin Mold

1padmge(3wncesor65g)

truit-flavored gslettn

‘t’s cap (125&c)

bc4lll

weter

1% cups (375mL) ice cubes

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.

yield: 4-6 servings

NUTRITIONAL INFORMATION PER

SERVfNG

Sewing size

lservtng

Calories

.I2

Fat Og

Sodium

, Omg

Cholesterol Omg Protein

0.49

Des-

Quick Layer Cookies

gmham oraoker aquems

‘h wp

(125mL)

melted

butter

melgeIine

1 -J-J

1700)

1 X

z(25mL)

fInked

1 can (l4-uunce OT

3976)

weeterdcondensedmik

Heat oven to

375’F

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

yield: 4 d&en

NlJlRiTlONAL INFORMAlIGN PER SEWING

Salving size 1 square Fat.,

7.19

Sodium

.52.7mg

Calories. 114

Cholesterol

2.8mg

Protein

1.7g

Bittersweet Brownies

cup

(25OmL)

pecans

‘h

cup

(125mL)

flaw

1 tawpoon (5mL) baking

teaspom (2mL) salt

2ws3

alp (125mL)

Mfl

butter

1 cup

(25OmL)

sugar

1 iiizIF

(5mL) -3h

equeree unsweetened

chocohte,-

Preheat oven to 350°F

(180%).

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

yield: approximately 24 squares

Serving size

.....1 square Fat

.........

.....

0.6s

Sodium

........

103mg

Calories.

........

.123 Cholesterol

....28.lmg

Protein

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

1.49

Desserts

Blender Cheese Cake

lXW&WW*V

2Zf3-L)

‘h

cup

(125mL) buttef

magsline,

melbed

2~owcottage

% cup (125mL) boiling bates

lcontaiw(8wncesor227g)

1 -t3

-w84g)

~~bP-Jtoppino

bmw-8evoledgelettn

Combine cracker crumbs and butter; mix well. Press into bottom of 7 x

Winch

(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.

fJhis is

ready for serving in minutes.) Note: Flavor of gelatin may be varied. For an added treat, spread pie

filling over

cheese cake after it has set. Refrigerate 1 hour. Serve.

If desired, 1 cup (250mL)

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

yield:

10-12 servings

NlJTRillONAL INFGRMhllON

PER SERVING

Serving size 1 serving

Calories 278

Fat.

18.29

Cholesterol

8.811~9

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

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.

YieM: approximate/y

cup (25OmL)

Glazes

fwu

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

~lNFonymoNPEusERvlffi

serving size

recipe

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

1472

Fat ,76Sg

Cholealarol

124mg

Sodium

.474mg

Protein

6.66

Butter Cream Glaze

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

cup

(2oOmL)

Glazes one bundt cake

NURNMMLI-?lONpERSERVlNG sming

size

1 recipe Fat

Sodium

Calories 1021

47.7g

Cholesterol.. 131mg

494w

Protein 2g

Put all ingredients except powdered

sugar into Osterizer blender container. Cover 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.

yield: %

cup

(2OOmL)

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

-lNFou~PERsERvlNQ

serhlg

recipe

Fat

Cebries

lo36

46g

Cholesterol 141mg

Sodium

9lOmg

Protein

6.9g

Pie Crusts

Bittersweet Chocolate Frosting

27~~W

%wp(5oml)hotmllk

wthtoemellpiecee

2~~(~u-urosr

2 tebkgum

(3tlml) butter

bsspoon (5ml)

vanilla exbaci

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)

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

NUlRlllONAL lNFOMdAllON PER

SERVlNG

serving size

1 recipe Fat

55.2g

Sodium .266mg

calories

.1315

Cholesterol

.69.7mg

Protein

6.3g

Chocolate Cookie Crust

3ochocdetewefercookiea

or 1% cups (375mL) crumbs

% CUP

(5om~)

butter,

melted

teesPow (2mU

cimlmmm

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.

yield: one g-inch (23cm)

cn~st

NUlWWNAL

INFORMATION PER SERVING

.servklgaize......

lhcrust

Fat

8.7g

Sodium 206mg

Cslorles

,146

Cholesterol

17.7mg

Protein

1.6g

Buttery Nut Crust

Preheat oven to 325°F

(18OT).

Put nuts into Osterizer blender container. Cover 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.

Weld:

one

g-inch (23cm)

cyst

N~INFORMARONPERSERVl~

._-

Serving

size 16

crust

Fat

.0.9g

Sodium

61.2mg

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

Cholesterol

.15.6mg

Protein

2.6g

Pie Crusts

crumb crust

1 pedmge

graham

crackers,

tew

(36mL)

=sqw=%~

gmnulated

auger

1% cups

(375mL)

crumbs

‘h tmapwn (2mL) cinnemon

cup

(75mL)

hatter,

mette4l

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

(18OOC).

Let cool before filling.

field: one Cinch

(23cm)

crust

NUTFWBONAL

INFGRMAltON PER SEWING

Serving size Y

crust Fat:. 8.69

Sodium

186mg

Calories

,152

Cholesterol

19.5m9

Protein

1.5g

Variation:

Substitute cookie or zweiback crumbs for graham wakers.

Graham-Nut Crust

gmksm

crsdw squares

WmL)

rugar

‘h

cup

(125nlL) -8

cup

(56mL) buttelr, metted

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.

yield: one B-inch

(23cm)

crust

NUTRlllONAL INFORMATION PER SERVING

Serving

size Ys

crust

Fat..

ll.lg

Sodium

109mg

Calories

. . . . . .

..I49 Cholesterol

156mg.

Protein

1.39

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.)

yield: % cup (200mL)

NUlRlTlONAL

INFORMATION PEP SERVlNG

Serving size 2 tablespoons

Calories

,210

Fat..

17.8g

Cholesterol Omg

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

Chicken Salad

1smallsw&ptckle

l-tnch (2&m) piece anion

ldliibresat,d&Oll@

cooked, and cubed

(-m

1 wp or

2SOmL)

!4 cup

(75mL)

meyormetse

H teaepcm (2mL)

sugar

deahsen-

-PwP=

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.

yield: 1 cup (250mL)

NlJlRlllGNAL INFGRMAllGN PEP

SERVlNG

Serving size .2 tablespoons Calories ,120

Fat

g.4g

Cholesterol

26.lmg

Sodium

85.3mg

Prowl

.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

INFONMATION

PER

!XNVlNG

Serving size .2 tablesowns

Fat

ll.lg

Sodium 176mg

Calories 124 Cholesterol _, 165mg

Protein 4.99

Ham

Salad

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.

FVocess

until finely chopped. Add ham

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

NUlRlllONAL INFORMATION PER

6EfWlNG

Serving aim

tablespoons

Fat..

ll.lg

Sodium 357mg

celories

119 Cholesterol

146mg

Protein

3.4g

Jams and Relishes

Tomato Juice

LightFt

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

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

of juice. Bring to boiling point and remove from heat. Remove foam. Fill hot, sterilized canning jars, leaving I-inch

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

water bath canner 40 minutes for pints

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

0.79 Sodium

Calories 67 Cholesterol Omg

161mg

Protein

Peach Jam

3 I)$-~)

fim

5% cup

(5oml) lemon juka

cups

(1.75

ItIers)

auger

1 botll&‘6 ounces or i7Og)

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.

Prpcess 10 minutes

in boiling water bath canner.

Weld: 8 M-pints (2 liters)

NUlRlllONAL INFONNAllGN PER~SENVING

Serving size 1 tablespoon

Fat

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

Calories

..........

...

Sodium

.........

Cholesterol

.cO.lg

Omg

0.5mg

........

Protein

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

0.19

Strawberry Freezer Jam

1 qwll(1 Iii)

cupa

(1.12

tll) wger

ounoea (86g) liiukl peotin

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

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

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.

yield: 3 pints (1.5 liters)

NUTRiTlONAL INFORMAnON PER SERVING

Serving size 1

table-n

Calories 36

Fat

CO.19

Cholesterol

Omg

Sodium

0.4mg

Protein CO.19

Jams and

Reliskes

Apple Butter

pounds @kg) apples

1cup(25omL)ci!kor

apple juice

2 cups (5OOmL) sugar

1 teaspoon (5mL)

cinnamon

t+ teaspoon

(2mL)

nubneg

‘h

twapmn

(2mL)

gmund

cloves

Wash and core apples; cut in eighths. Put

cup (75mL) cider and 5 or 6 pieces 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.

Yield: approkimately 3

pints

(1.5 liters)

NUlRlllONAL

INFORMATION PER SERVlNG

Serving

size 1 tablespoon

Fat

Calories 28

O.lg

Cholesterol Omg

Sodium

0.3mg

Protein

<O.lQ

Variation:

Plums may be used in place of apples.

Raw

Cranbekry

Relish

2 cups

(WOmL)

cranbenies

1cwan@e,cutin~hths

Vi cup (2OOmL) sugar

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. .

yield: 2 cups (500mL)

NUlRlllORAL

INFORMATION PER SERVINF

Serving size 14 cup Calories 89

Fat

.CO.lg

Cholesterol 09

Sodium

0.2mg

Protein

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

ICE CRUSHER

ACCEBSORY ACCESSORY

Replace your food procsssor accessory or add

Crush ice instantly for the

buffet or bar. Continuous

another for busy days.

5900-06

zl~~ion.

I’

“BLEND ‘N

STDRE” PERMA-GLAB’ CDNTAINERS

30-ounce (950mL) cold- and

break-m&ant

Perma-Glaa’

(plastic) container. Blend and

then stofe reconstituted frozen

orange juice, salad dressings or pancake batters.

927.91

STAINLESS

-L

BLENDER CDNTAlNER

WITH COVER

Scup (1.25L) rest-

and

stain-

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

927-a

MINI-BLEND@ JARS

Blend and

store

small portions

with 1

cup (250mL)

Perma-Glas’

jars made of cold- and break-

resistant plastic. Set of 2 with covers.

927-13

SEALING RING (2 EACH)

m-53

AGITATOR BLADE

UNll WllH

SEALING RING

339-53

S-CUP (1.25L)

PERMA-GLAS”

BLENDER CDNTAINER

Made of cold- and breakresistant plastic.

927-25

CONTAINER

BDllGM 939-53

S-CUP (1.25L) GLASS

BLENDER CDNTAlNER

927-35

Notes/Notas

U.S. PATENTS

4,462,694

AND 4793,173

1994 Sunbeam-Oster Company. Inc. or

Its

afitllated companies.

At1

dghts

r9swed.

PRINTED IN MEXICO.

QOSTER,

OSTERIZER, MINI-BLEND

TM.

PERMA-GLAS

35936 REV.

Osterizer 4093 User Manual And Recipes

Specifications and Main Features

Frequently Asked Questions

User Manual