Oster OSTERIZER 6641 Instruction Manual page 7

M
AYONNAISE
1 egg
1/2 tsp./2 ml dry mustard
1/2 tsp./2 ml sugar
1/2 tsp./2 ml salt
Put eggs, seasonings, vinegar and 1/4 cup/50 ml of oil into your OSTERIZER
Blender container. Cover and process at MED-HIGH speed. Immediately remove
feeder cap and pour in the remaining oil in a steady stream. If necessary,
STOP BLENDER, use rubber spatula to keep mixure around processing blades.
Cover and continue to process. Store covered in the refrigerator up to 1 week.
V : For low-cholesterol Mayonnaise, use 2 egg whites
ARIATION
instead of 1 whole egg. Process as above.
A
P P E T I Z E R S
N
IPPY
1/3 cup/75 ml water
1 package dry onion soup mix 4 strips bacon, diced, fried and
1 Tbsp./15 ml horseradish
Put water, onion soup mix, horseradish and cottage cheese into your OSTERIZER
Blender container. Cover and process at BLEND until smooth. Use a base for
chilled dips such as California Onion Dip, on baked potatoes or in salads.
dash cayenne pepper
2 Tbsp./30 ml white tarragon vinegar
1 cup/250 ml salad oil
Y : A 1-1/4
IELD BOUT CUPS
O D
NION IP
1 cup/250 ml creamed cottage cheese
well drained
Y : 1-1/2 C
IELD
12
1/3 cup/75 ml frozen limeade concentrate
5 ice cubes
®
Put all ingredients into your OSTERIZER
at LIQUEFY (ICE CRUSH) until smooth. Stop blender, add ice cream,
cover and process 1 cycle at BLEND.
/300
ML
V : F
ARIATION
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 OSTERIZER
at LIQUEFY (ICE CRUSH) until smooth.
®
/375
UPS ML
B
E V E R A G E S
D
AIQUIRI
® Blender container. Cover and process
D
ROZEN AIQUIRI
M S
ILK HAKES AND
flavoring
malt powder, if desired
® Blender container. Cover and process
13
3 jiggers light rum
Y : 2 6- ./170 S
IELD OZ G ERVINGS
Y : 4 – 6 ./170 S
IELD OZ G ERVINGS
M
ALTS
Y : 2 8- ./225- S
IELD OZ G ERVINGS