Oster 3168, 3167 Tomato Cocktail, Ingredients, Procedure, Preparation, Caramel, Decoration

TOMATO COCKTAIL TEMPTATION

Ingredients:

8 tomatoes

4 celery stalks

1 lime, peeled

1 carrot

½ teaspoon salt

1 tablespoon Worcestershire sauce

Procedure:

Wash vegetables thoroughly. Process the tomatoes, celery, lime and cucumbers. Mix the juices, add condiments, and stir well. Serve over ice in tall glasses. Garnish with a celery leaf. Yields 4 servings.

Ingredients:

6 apricots

2 cups melon

½ cup orange juice

Preparation:

Process the fruits with the Oster® Juice Extractor. Mix well the resulting extract. Add 6 ice-cubes. Serve immediately in medium glasses garnished with strawberries or a maraschino cherry and an orange slice.

SURPRISE PINEAPPLE CAKE
Ingredients:	Caramel:
¾ cup pineapple extract	¼ cup water
10 tablespoons butter	1 cup sugar
1 tablespoon powdered sugar
2 egg yolks	Decoration:
1 cup sweet condensed milk	1 can sliced pineapple
54 lady-finger biscuits	6-10 maraschino- cherries

Preparation:

Use the Oster® Juice Extractor to obtain the pineapple extract. With an Oster® mixer, beat the butter until creamy. Slowly add the sugar, yolks and sweetened condensed milk. Continue beating until fluffy, and then add the pineapple extract. Grease a spring mold lightly with butter, and build the cake by covering bottom and slides of the pan with the lady-finger biscuits slightly moistened with the canned pineapple’s syrup. Then add a layer of cream. Followed by a layer of biscuits, and so on until finishing with a layer of cream. Cool cake in refrigerator for three hours and unmold. Make caramel by boiling sugar and water. Decorate the cake with pineapple slices, maraschino cherries and caramel threads. Using a spring mold will yield the best results.

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