Egg-Tuna Sandwich
4 tablespoons (60 ml) salad dressing
1 slice medium onion
2 teaspoons (10 ml) lemon juice
1/2 teaspoon (2 ml) prepared mustard 1/2 teaspoon (2 ml) salt
1/4 teaspoon (1 ml) celery salt
1 can (7 ounces or 196 g) tuna fish, drained 4
Put all ingredients except eggs into Blender container, cover and process at MIX (LO) until blended. Empty into a bowl. Blender chop eggs two at a time and add to ingredients in bowl. Toss lightly to mix.
Yield: 6 sandwiches
Eggs Divan Supreme
2 packages (10 ounces or 280 g) frozen broccoli spears, thawed and well drained
1 medium onion, cut in eighths
3 tablespoons (45 ml) butter or margarine
3 cups (750 ml) cooked ham pieces (1/4” or 6cm thick)
3/4 cup (200 ml) chicken broth 3/4 cup (200 ml) milk
3 tablespoons (45 ml) flour
1/2 teaspoon (2 ml) salt dash of white pepper
1/2 cup (125 ml) Swiss cheese cubes
1/2 cup (125 ml) grated Parmesan cheese
3 tablespoons (45 ml) dry white wine
8
Cook broccoli according to package directions. Blender chop onion. Melt butter in medium saucepan and saute onion lightly. Add ham pieces and stir until heated and lightly browned. Put remaining ingredients except wine and eggs into Blender container, cover and process at LIQUEFY (HI) until smooth. Pour into saucepan and cook over medium heat, stirring constantly until thickened. Add wine and mix well. Arrange broccoli spears in a buttered casserole and arrange eggs on top. Pour sauce over and sprinkle lightly with paprika. Broil 6” (15 cm) from heat source until hot and bubbly and top is nicely browned.
Yield: 6 servings
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