Oster OSTERIZER CLASSIC BLENDER Sandwich Spreads, Jams & Relishes, Graham-Nut Crust, Egg Salad

YIELD: 1 CUP (250 ML)

GRAHAM-NUT CRUST

14 graham cracker squares 1/2 cup (125 mL) pecans

2 tablespoons (30 mL) sugar 1/4 cup (50 mL) butter, melted

Prepare oven to 350°F (180°C). Break 8 graham cracker squares into blender container. Cover and process 3 times at PULSE or until finely crumbed. Empty container and repeat with remaining crackers and nuts. Combine crackers, nuts, sugar, and butter. Pat into a 9-inch (23 cm) pie pan. Bake 15 minutes. Cool.

YIELD: ONE 9-INCH (23 CM) CRUST

Sandwich Spreads

PEANUT BUTTER

1-1/2 cups (375 mL) salted cocktail peanuts

Put peanuts into blender container. Cover and process at ON to the desired consistency. (If necessary, stop blender, use rubber scraper to keep mixture around the agitator blades.)

YIELD: 3/4 CUP (200 ML)

CHICKEN SALAD

1 small sweet pickle

1 1-inch (2.5 cm) piece onion

1 chicken breast, de-boned, cooked, and cubed (measure 1 cup or 250 mL) 1/3 cup (75 mL) mayonnaise

1/2 teaspoon (2 mL) sugar dash salt

dash pepper

Place pickle and onion into blender container. Cover and process at PULSE until finely chopped. Stop blender, add chicken. Cover and process 3-4 times at PULSE. (If necessary, stop blender, use rubber scraper to keep mixture around agitator blades.) Empty into bowl, add remaining ingredients and mix thoroughly.

YIELD: 1 CUP (250 ML)

EGG SALAD

6 hard-cooked eggs, quartered 1/3 cup (75 mL) mayonnaise

1 1-inch (2.5 cm) pieces onion

3 1-inch (2.5 cm) pieces celery

1 teaspoon (5 mL) prepared mustard 1/4 teaspoon (1 mL) salt

1/4 teaspoon (1 mL) Worcestershire sauce 2 dashes hot pepper sauce

dash pepper

Put 2 eggs into blender container. Cover and process 1 time at PULSE. Empty into bowl and repeat with remaining eggs. Put remaining ingredients into blender container. Cover and process at PULSE until mixed.

Add to eggs and mix thoroughly. YIELD: 1-1/2 CUPS (375 ML)

HAM SALAD

2 sweet pickles, cut in 1-inch (2.5 cm) pieces 1 1-inch (2.5 cm) piece onion

1 cup (250 mL) cubed cooked ham 1/3 cup (75 mL) mayonnaise

Place pickles and onion into blender container. Cover and process at PULSE until finely chopped. Empty into small mixer bowl. Replace cover. Turn unit ON, remove feeder cap and add ham. Process until finely chopped. Add ham and mayonnaise to mixer bowl. Mix thoroughly.

Jams & Relishes

PEACH JAM

3 pounds (1.5 kg) firm, ripe peaches

7 cups (1.175 liters) sugar 1/4 cup (50 mL) lemon juice

1 bottle (6 ounces or 170 g) pectin

Wash, peel, pit and quarter peaches. Put 3 or 4 peach pieces into blender container. Cover and process at PULSE. Empty into kettle. Repeat process with remaining peaches. Add sugar and lemon juice. Bring to rolling boil and boil hard

for 10 minutes. Add pectin and boil for 1 minute. Remove from heat. Stir and skim for 5 minutes. Pour into sterilized canning jars and seal. Process 10 minutes in boiling water bath canner.

YIELD: 8-1/2 PINTS (2 LITERS)

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