Breakfast in a Glass
1 cup milk (skim, for 1 egg
lower calorie count) V2 cup fruit, fresh or canned
Put all ingredients into OSTERIZER container, cover and process at Lo
until well blended. Yield. 1 serving
Eggnog
1 cup light cream, scalded
3 eggs
l/4 cup sugar
1 cup chilled light cream
Vz teaspoon vanilla extract
Va teaspoon nutmeg
1 cup crushed ice
Put eggs and sugar into OSTERIZER container, cover and process at Lo
until blended. Remove feeder cap and gradually add the scalded cream,
continuing to process until completely blended. While processing add
chilled cream, vanilla and nutmeg. Turn control to Hi and add crushed
ice. Process until ice is liquefied and serve at once. Yield: about 1 quart
Sour Cream Blue Cheese Dressing
1 cup sour cream
Va cup salad oil
1 teaspoon lemon juice
teaspoon garlic salt
Put all ingredients except cheese into OSTERIZER Container, cover and
process at Lo until well blended. Stop and add blue cheese, cover and
process at Hi only until cheese is mixed throughout dressing. If a smooth
dressing is desired, put all ingredients into OSTERIZER container, cover
and process at Hi until smooth. Yield: about 2 cups
Low-Cal Salad Dressing
V2 cup creamed cottage cheese
x/z cup buttermilk
Vz lemon, peeled and seeded
Vz green pepper, cut in pieces
4 radishes, cut in half
1 teaspoon salt
Vz teaspoon paprika
Dash of garlic powder
Put cottage cheese, buttermilk and lemon
into OSTERIZER container, cover and
process at Hi until smooth. Add remaining ingredients, cover and process at Hi
until vegetables are finely chopped.
Yield: about 1 cup
O
£
M
q
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V5
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Osti
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dairy treats the whole day through with the (jM^MSF
BREAKFAST, BRUNCH, LUNCH, SNACKS OR DINNER . . . DAIRY PRODUCTS
BELONG AT ANY TIME OF DAY. THEY'RE VERSATILE, DELICIOUS, EASY-
TO-WORK-WITH AND NUTRITIOUS. WITH THE OSTERIZER, YOU'RE WELL
EQUIPPED TO PREPARE A VARIETY OF TASTY, NOURISHING TREATS USING
DAIRY PRODUCTS AS THE BASE.
JOHN OSTER MANUFACTURING CO. Milwaukee, Wisconsin
HW359-6-66
53217
Litho in U.S.A.
Breakfast in a Glass
1 cup milk (skim, for 1 egg
lower calorie count) V2 cup fruit, fresh or canned
Put all ingredients into OSTERIZER container, cover and process at Lo
until well blended. Yield. 1 serving
Eggnog
1 cup light cream, scalded
3 eggs
l/4 cup sugar
1 cup chilled light cream
Vz teaspoon vanilla extract
Va teaspoon nutmeg
1 cup crushed ice
Put eggs and sugar into OSTERIZER container, cover and process at Lo
until blended. Remove feeder cap and gradually add the scalded cream,
continuing to process until completely blended. While processing add
chilled cream, vanilla and nutmeg. Turn control to Hi and add crushed
ice. Process until ice is liquefied and serve at once. Yield: about 1 quart
Sour Cream Blue Cheese Dressing
1 cup sour cream
Va cup salad oil
1 teaspoon lemon juice
teaspoon garlic salt
Put all ingredients except cheese into OSTERIZER Container, cover and
process at Lo until well blended. Stop and add blue cheese, cover and
process at Hi only until cheese is mixed throughout dressing. If a smooth
dressing is desired, put all ingredients into OSTERIZER container, cover
and process at Hi until smooth. Yield: about 2 cups
Low-Cal Salad Dressing
V2 cup creamed cottage cheese
x/z cup buttermilk
Vz lemon, peeled and seeded
Vz green pepper, cut in pieces
4 radishes, cut in half
1 teaspoon salt
Vz teaspoon paprika
Dash of garlic powder
Put cottage cheese, buttermilk and lemon
into OSTERIZER container, cover and
process at Hi until smooth. Add remaining ingredients, cover and process at Hi
until vegetables are finely chopped.
Yield: about 1 cup
O
£
M
q
<-4-
O
V5
o
o
Osti
er
dairy treats the whole day through with the (jM^MSF
BREAKFAST, BRUNCH, LUNCH, SNACKS OR DINNER . . . DAIRY PRODUCTS
BELONG AT ANY TIME OF DAY. THEY'RE VERSATILE, DELICIOUS, EASY-
TO-WORK-WITH AND NUTRITIOUS. WITH THE OSTERIZER, YOU'RE WELL
EQUIPPED TO PREPARE A VARIETY OF TASTY, NOURISHING TREATS USING
DAIRY PRODUCTS AS THE BASE.
JOHN OSTER MANUFACTURING CO. Milwaukee, Wisconsin
HW359-6-66
53217
Litho in U.S.A.
