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LEMON CLOUD SAUCE
Vs cup (ISOmL) lemon jutee
5 eggs
2 strips ( 1 ' X 2" or 2.5 X 5 cm)
lemon peel
1 cup (250mL) sugar
Vl cup (12SmL) melted butter or
margarine
Put lemon juice, eggs, lemon peel and sugar into Osterizer blender container Cover
and process at BLEND until smooth. Remove feeder cap and gradually add melted
butter through feeder cap opening, pouring in a steady stream. Blend until just
mixed. Pour mixture into a small heavy saucepan and cook over medium heat,
stirring constantly until mixture t)eginsto bubble and thicken, 7-10 minutes. Remove
from heat. Serve immediately or store covered in the refrigerator up to one week.
Serve on ice cream, gingerbread or pound cake.
Yield: 3 cups (750mL)
BARBECUE SAUCE
Vi cup (125mL) ketchup
1 slice onion
1 dove garite
2 tablespoons (SOmL) brown sugar
1 tablespoon (ISmL) Worcesterehire
sauce
1 tablespoon (ISmL) lemon Juice
Vi teaspoon (2mL) saK
Vi teaspoon (2mL) dry mustard
Vi teespoon (2mL) prepared
horseredish
Put all Ingredients Into Osterizer blender container Cover and process at MIX until
thoroughly blended. Use to baste chicken, t>eef or pork.
Yield: ^h cup (150mL)
FRESH APPLESAUCE
V 4 cup (SOmL) Ikjuid (fruit juice or
water)
4 apples, cut in eighths, peel if
desired
y4 cup (SOmL) sugar
dash cinnamon
Put liquid and 4 or 5 pieces of apple Into Osterizer blender container Cover and
process at BLEND until smooth. Increase speed to FRAPPE; with motor running,
remove feeder cap and add remaining apples a few at a time. Add sugar and
cinnamon.
Yield: about 2 cups (SOOmL)
NOTE: Add 2 teaspoons (lOmL) ascorbic acid powder to keep fruit from darkening.
LO-CAL APPLESAUCE
Substitute V 4 cup (SOmL) low-calorie lemon-lime or ginger ale soda for liquid. Omit
sugar Process as above.
TARTAR SAUCE
Vi cup (12SmL) mayonnaise
2 dill pickles, cut in 1" (2.5 cm) pieces
1 teaspoon (SmL) lemon juice
1 slice onion
S sprigs parsley
Put all Ingredients into Osterizer blender container Cover and process at BLEND
until onion and pickles are chopped.
Yield: % cup (200mL)
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