Oster OSTERIZER CLASSIC BLENDER Desserts, Cups 750 mL milk Egg yolks, beaten Cup 150 mL sugar

YIELD: ONE 9-INCH(23 CM) PIE

YIELD: 5 CUPS (1.25 LITERS) OR 5-6 SERVINGS

TARTAR SAUCE

1/2 cup (125 mL) mayonnaise

2 3-inch (8 cm) baby dill pickles, cut in 1-inch (2.5 cm) pieces 1 teaspoon (5 mL) lemon juice

1 1/4-inch (0.6 cm) slice onion

3 sprigs parsley

Combine all ingredients in blender container. Cover and process at ON until onion and pickles are chopped

YIELD: 3/4 CUP (200 ML)

SWEET-SOUR BASTING SAUCE

2 tablespoons (30 mL) vegetable oil

1 teaspoon (5 mL) salt

3 1-inch (2.5 cm) pieces green pepper

1 can (6 ounces or 168 g) pineapple juice concentrate 1/2 clove garlic

1/3 cup (75 mL) brown sugar 1/2 cup (125 mL) wine vinegar 1 teaspoon (5 mL) soy sauce

1/2 jar (2 ounces or 56 g) pimiento pineapple chunks and green pepper strips

Put all ingredients except pineapple chunks and green pepper strips into blender container. Cover and process at ON until thoroughly blended. Brush on pork or chicken while it broils, roasts, or barbecues. Add a few pineapple chunks and green pepper strips for garnish.

YIELD: 2 CUPS (500 ML)

FRESH HORSERADISH

1 cup (250 mL) horseradish root, cut in 1/2-inch (1.25 cm) cubes 3/4 cup (200 mL) white vinegar

2 tablespoons (30 mL) sugar 1/4 teaspoon (1 mL) salt

Put all ingredients into blender container. Cover and process at ON until finely grated.

YIELD: APPROXIMATELY 1-1/2 CUPS (375 ML)

SPAGHETTI SAUCE

1 can (2 pounds or 908 g) tomatoes with juice 1 small onion, cut in eights

1/2 green pepper, cut in 1-inch (2.5 cm) pieces 2 tablespoons (30 mL) vinegar

1 tablespoon (15 mL) brown sugar

1 teaspoon (5 mL) salt

1 teaspoon (5 mL) oregano

1/4 teaspoon (1 mL) ground pepper 1 clove garlic

1 can (16 ounces or 454 g) tomato sauce

2 bay leaves

Put first nine ingredients into blender container. Cover and process 2 times at PULSE. Pour into Dutch oven. Add tomato sauce and bay leaves. Heat to boiling and simmer for 1 hour. Serve with 1 pound (454 g) cooked spaghetti and grated Parmesan cheese.

Desserts

VANILLA CREAM PIE

3 cups (750 mL) milk	4 egg yolks, beaten
2/3 cup (150 mL) sugar	2 tablespoons (30 mL) margarine
1/2 cup (50 mL) cornstarch	2 teaspoons (10 mL) vanilla extract
1/4 teaspoon (1 mL) salt	1 9-inch (23 cm) baked pastry shell

Put milk, sugar, cornstarch and salt into blender container. Cover and process at PULSE until smooth. Pour into 2-quart (2 liter) saucepan. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Add half of mixture to egg yolks. Stir well. Add to remaining mixture. Cook and stir for 2 minutes. Remove from heat. Add margarine and vanilla. Pour into pastry shell. Chill. Top with whipped cream, if desired.

VARIATIONS:

BANANA CREAM PIE

Slice 2 medium bananas. Place on bottom of pastry shell. Cool filling before pouring into shell.

COCONUT CREAM PIE

Stir 1 cup (250 mL) coconut into filling before pouring into shell. Garnish with toasted coconut, if desired.

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