e

ae a a
re Ritte 5 gk
re Sate.

>

Se goed git rs eames
ope ate

a

; cup butter, room paneer ‘ Seaeeees vi cla weed HERB
tablespoons cream or mi 4, cup chopped chives
Y2 teaspoon salt Y2 teaspoon dried tarragon BUTTER

Put butter into OSTERIZER container, add remaining ingredients, cover and process
at BLEND, using spatula to guide ingredients to center. For corn on the cob, pork or
lamb chops.

PARSLEY
BUTTER

Proceed as for Herb Butter, but in place of herbs use 12 cup parsley sprigs. Spread on
broiled steak.

STRAWBERRY
BUTTER

Proceed as for Herb Butter, but omit herbs and cream and add % cup frozen straw-
berries, drained, and 2 tablespoons confectioners’ sugar. Use on tea sandwiches or on
pancakes.

GARLIC
BUTTER

Proceed as for Herb Butter, but substitute 1 large clove of garlic for herbs. Spread on
French bread.

BLUE CHEESE
BUTTER

Proceed as for Herb Butter, but omit salt and substitute 4 tablespoons blue cheese
for herbs. Season sandwiches.

PEANUT
1% cups salted peanuts BUTTER

Put peanuts into OSTERIZER container, cover and process at BLEND to the desired
consistency. Use rubber spatula to keep ingredients flowing into processing blades.

Yield: ¥% cup

2 tablespoons salad oil 1% cups salted nuts NUT BUTTERS

For filbert, pecan, English or black walnut, or almond butters, put vegetable oil into
OSTERIZER container. Add nuts and process at BLEND until a crunchy or smooth
consistency is reached. Use rubber spatula to keep ingredients flowing into processing
blades. If unsalted nuts are used, add salt for flavor. Yield: 3% cup

[61]