Entrees; Meatloaf; Spanish Rice; Quiche Lorraine - Oster Osterizer Recipes And Instructions

MEATLOAF

2 slices bread
1 medium onion, quartered
6 sprigs parsley
Heat oven to 350" F (180" C). Break 1 slice of bread in 8 pieces into Osterizer blender container.
Cover and process 2 cycles at GRATE. Empty into mixing bowl. Repeat with remaining bread. Add
meat. Put remaining ingredients into blender container. Cover and process 2 cycles at GRATE. Pour
over meat and crumbs, mix thoroughly. Pack into a loaf pan and bake about 1 hour.

SPANISH RICE

1 can (26-ounces or 794 g) tomatoes with juice l/4 teaspoon (1 mL) garlic salt
1 medium onion, cut in eighths
1 green pepper, cut in eighths
1 cup (250mL) Cheddar cheese cubes
spoon (5mL) salt
Heat oven to 350" F (180" C). Grease a 2-quart (2 liter) casserole. Put all ingredients except rice into
Osterizer Blender container. Cover and process 3 cycles at GRIND. Mix with rice and pour into casse-
role. Cover and bake 35 to 40 minutes.

QUICHE LORRAINE

4 eggs
1 l/2 cups (376mL) light cream or
undiluted evaporated milk
1 tablespoon (15mL) all-purpose flour
1 medium onion, cut In eighths
Preheat oven to 375" F (190" C). Put eggs, light cream or evaporated milk, flour, salt, pepper and
nutmeg into Osterizer blender container. Cover and process at MIX (BLEND) until well blended. Stop
blender and add the onion pieces and Swiss cheese cubes. Cover and process 3 cycles at GRIND.
Sprinkle crumbled sausage or bacon into bottom of unbaked pie shell and pour egg mixture into pie
shell. Bake for 35 to 45 minutes or until a knife inserted into center comes out clean.

Entrees

1 teaspoon (5mL) Worcestershire sauce
1 cup (250mL) canned, drained tomatoes
1 teaspoon (5mL) salt
dash of pepper
2 cups (500mL) quick-cooking rice,
uncooked
1 l/2 cups (375mL) Swiss cheese, cubed
1 pound (454 g) pork sausage, crisply
fried and crumbled or
fried and crumbled
1 9" (23 cm) unbaked pie shell
2 2
1 tea-
SERVINGS