Oster BLSTTG-PB0 Instruction Manual page 10

1/3 cup/75 ml water
1 package dry onion soup mix
1 Tbsp./15 ml horseradish
Put water, onion soup mix, horseradish and cottage cheese into your OSTeR
jar. Cover and process at BLeND until smooth. Use a base for chilled dips such as
California Onion Dip, on baked potatoes or in salads.
1/3 cup/75 ml frozen limeade concentrate
5 ice cubes
Put all ingredients into your OSTeR
CRUSH) until smooth. Stop blender, add ice cream, cover and process 1 cycle at
BLeND.
V :F
ariation rozen
Add one more jigger rum, double the amount of ice and continue to blend until
the consistency of sherbet. Do not strain.
1 cup/250 ml milk
2 cups/500 ml vanilla ice cream
Put all ingredients into your OSTeR
(ICe CRUSH) until smooth.
A
ppetizers
NIPPY ONION DIP
B
everAges
Blender jar. Cover and process at LIQUeFY (ICe
®
D
aiquiri
mILK SHAKES AND mALTS
Blender jar. Cover and process at LIQUeFY
®
1 cup/250 ml creamed cottage cheese
4 strips bacon, diced, fried and
well drained
DAIqUIRI
3 jiggers light rum
flavoring
malt powder, if desired
E n g l is h - 9
Blender
®
Yield: 1‑1/2 Cups/375 ml
Yield: 2 6‑oz./170‑g Servings
Yield: 4 ‑ 6 oz./170 g Servings
Yield: 2 8‑oz./225‑g Servings