Oster 0026050NP15 Entrées, Tablespoons 45 mL white vinegar Clove garlic, Ginger Dressing

GINGER DRESSING

3 tablespoons (45 mL) white vinegar

1 clove garlic

1/2-inch (1.25 cm) piece fresh gingerroot 1/4 cup (50 mL) vegetable oil

1 teaspoon (5 mL) soy sauce 1/4 teaspoon (1 mL) pepper dash salt

2 drops sesame oil

Put vinegar, garlic and gingerroot into blender container. Cover and process at ON until garlic and gingerroot are finely chopped. Stop blender, add remaining ingredients, cover and process at PULSE until well blended. Serve over Chinese vegetables or with rice salad.

YIELD: 1/2 CUP (125 ML)

Entrées

MEXICAN STYLE RICE

3 cups (750 mL) canned tomatoes

1 medium onion, quartered

1 green pepper, cut in 1-inch (2.5 cm) pieces

1 cup (250 mL) Cheddar cheese cubes (1-inch or 2.5 cm) 1 jar (4 ounces or 113 g) pimientos, drained

1 teaspoon (5 mL) salt

1/4 teaspoon (1 mL) garlic salt 1/4 teaspoon (1 mL) oregano dash pepper

2 cups (500 mL) uncooked instant rice

Put all ingredients except rice into blender container. Cover and process 4 times at PULSE. Mix with rice and pour into a greased 2-quart (2 liter) casserole. Bake, covered, at 350°F (180°C) for 35-40 minutes.

YIELD: 6-8 SERVINGS

SOLE ELEGANTE

LOW-CALORIE HERB DRESSING

1/2 cup (125 mL) water

1 cup (250 mL) cottage cheese

2 sprigs fresh parsley

1 teaspoon (5 mL) chives, dried or fresh

1 teaspoon (5 mL) tarragon

2 cups (500 mL) dry white wine

1 small onion, quartered

1 bay leaf

1/4 teaspoon (1 mL) black peppercorns 1/4 teaspoon (1 mL) salt

2 pounds (1 Kg) sole fillets

2eggs

3ounces (85 g) cream cheese, softened and cut into 1-inch (2.5 cm) pieces

1tablespoon (15 mL) savory 1/2 teaspoon (2 mL) salt

1/2 teaspoon (2 mL) salt 1/2 teaspoon (2 mL) sugar 1 clove garlic

cracked pepper

Put all ingredients into blender container. Cover and process at ON until smooth. Refrigerate for 15-30 minutes before serving to allow flavors to blend.

YIELD: 1-1/4 CUPS (300 ML)

Put wine and onion into blender container. Cover and process 2 times at PULSE. Place in a large skillet. Add bay leaf, peppercorns and 1/4 teaspoon (1 mL) salt. Cover and simmer 10 minutes. Wash and dry fillets. Select 6 fillets of approximately the same size. Cube remaining fillets. Squeeze out water with hands. Put all remaining ingredients and one half of the fillet cubes into blender container. Cover and process at ON until smooth. (If necessary, stop blender, use rubber spatula to keep mixture around agitator blades.) Add remaining fillet cubes, cover and process at ON until smooth. With fillets skin side down, place

1/4 cup (50 mL) of mixture in center of fillet. Fold ends over mixture and secure with toothpick. Place into skillet; cover and cook over medium heat about

20 minutes or until fish flakes. Remove to platter. Serve with Béarnaise Sauce.

YIELD: 6 SERVINGS

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