i “2 ERP ee
Re Shea atepebe ts brat eat ne SLSR ae Sia 3k

PIMIENTO

Y3 cup mayonnaise 1 teaspoon prepared mustard CHEESE
1 2-ounce jar pimientos, with liquid 1 cup Cheddar cheese cubes

1 Bassai. Worcestershire isis SPREAD

Put first four ingredients and half the cheese into OSTERIZER container, cover and
process at BLEND until smooth. Remove feeder cap and add remaining cheese gradu-
ally. Process until smooth and creamy, using rubber spatula when necessary.

Yield: 14% cups

HAM

? se SPREAD
V4 cup mayonnaise 1 slice onion

1 pickle, cut in 1” pieces 1 cup cooked ham, cubed
Put all ingredients into OSTERIZER container, cover and process at BLEND until
smooth. Use a rubber spatula to help ingredients flow to blades.

Yield: 3 to 4 sandwiches

1 cup creamed cottage cheese 2 tablespoons salted pecans CHEESE-
1 tablespoon orange marmalade MARMALADE
SPREAD

Put cottage cheese and marmalade into OSTERIZER container, cover and process at
BLEND until smooth. Remove cover and add pecans. Continue to process only until
pecans are chopped.

Yield: 1 cup
1 tablespoon dill pickle juice Y» green ppper, cut in pieces FESTIVE CHEESE
1 2-ounce jar pimiento, with juice 1 cup Cheddar cheese cubes SPREAD
Put all ingredients into OSTERIZER container, cover and process at BLEND until
smooth. Yield: 1% cups
1 7-ounce can tuna, drained Y small onion TUNA DELIGHT
Yo cup mayonnaise 2 sprigs parsley
Y, teaspoon prepared mustard 13” dill pickle, cut in pieces

Flake tuna into a medium bowl. Put remaining ingredients into OSTERIZER con-
tainer, cover and process at WHIP until smooth. Pour over tuna and mix well.

Yield: about 14% cups
[63]