Osterizer 4093 User Manual And Recipes page 34

Mexican Style Rice
3 cupa (750mL) cannsd
1 medium onion, quartered
1
cup (250mL) Cheddar cheese
Put all ingredients except rice into Ostertzer
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
NUTRITIONAL INFORMATION PER SERVING
size 1 sewing
Serving
Calories
Sole Elegante
2 cupe (500mL) dry whii
wine
1 small onion, quartered
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 ck teaspoon
of approximately the same size. Cube remaining fillets. Squeeze out water with
hands. Put all remaining ingredients and YJ 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
1 serving
Serving size
Calories 336
'Nutritional analysis calculated for Sole Elegante only.
1 jar (4 ounces or 113g)
1 teaspoon
pieces
Mender container. Cover and process
minutes.
Fat
Cholesterol
2 pounds (lkg) sole fillets
3 ouncea (85g) cream
into l-inch (2&m) pieces
PER SERVING'
F a t . . 9.19
Cholesterol 189mg
drained
Yield: 6-8 servings
Sodium 759mg
Protein
use rub-
blender,
Yield: 6 setvings
492mg
Sodium
Protein