Sandwich Spreads; Peanutbutter; Eggsaladspread; Sauces - Oster Osterizer Recipes And Instructions

PEANUTBUTTER

1 l/2 cups (375mL) salted, roasted peanuts
Put peanuts into blender container. Cover and process at BLEND to the desired consistency. (If neces-
sary, STOP BLENDER, use rubber spatula to keep mixture around the processing blades. Cover and
continue to process.)

EGGSALADSPREAD

6 hard-cooked eggs, quartered
1 l/2 teaspoons (7mL) lemon juice
1 l/2 teaspoon (7mL) prepared mustard
Put 2 eggs into Osterizer blender container, Cover and process 2 cycles at STIR. Empty into bowl and
repeat with remaining eggs. Put remaining ingredients into blender container. Cover and process at
CHOP until mixed. Add to eggs and mix thoroughly.
W H I T E S A U C E
THIN WHITE SAUCE
1 tablespoon (16mL) butter and 1 tablespoon (16mL) flour for each cup of milk or cream.
MEDIUM WHITE SAUCE
2 tablespoons (30mL) butter and 2 tablespoons (30mL) flour for each cup of milk or cream.
THICK WHITE SAUCE
3 to 4 tablespoons (46-6gmL) butter and 3 to 4 tablespoons (46-60mL) flour for each cup of milk
or cream.
Put ingredients into Osterizer blender container. Cover and process at WHIP (CHOP) until well blend-
ed. Pour into saucepan and cook over low heat, stirring constantly until thick. Season to taste with
salt and pepper.
CHEESESAUCE
Add l/2 cup (125mL) cubed Cheddar cheese to ingredients for White Sauce. Cover and process at
CRUSH (BLEND) until smooth.

Sandwich Spreads

1 teaspoon (5mL) Worcestershire
dash pepper
dash hot pepper sauce

Sauces

CUPS