_ cup cider ee et rin msc MUSTARD
tablespoon soft butter tablespoon paprika
1 egg 2 tablespoons prepared mustard SAUCE

Put all ingredients into OSTERIZER container, cover and process at MIX until smooth.
Pour into saucepan and cook over low heat, stirring constantly, until thickened.

Yield: 4% cup

1¥% cups apple juice 2 tablespoons dill weed - PARSLEY SAUCE
2 ~* obs sprigs, lightly (For Baked Ham)

Put all ingredients into OSTERIZER container, cover and process at STIR until parsley
is finely chopped.
Drench baked ham with sauce and allow to stand 15 minutes before carving.

Yield: about 2 cups

12 canned apricot halves V2 cup orange juice concentrate APRICOT SAUCE
1 medium apple, peeled and cored Y2 Cup brown sugar (For Duck)

Put all ingredients into the OSTERIZER container. Cover and process at MIX until
smooth. Drizzle over roasted duck about 30 minutes before serving. Return duck to
oven, finish baking. Baste once or twice.

Yield: about 112 cups

1 cup orange juice Y4 cup honey ORANGE SAUCE
Thin rind of 1 orange Yq cup salad oil (For Roast Duck)

Put all ingredients into OSTERIZER container, cover and process at BLEND until rind
is finely chopped. About 30 minutes before serving, pour sauce over duck. Continue
roasting duck, basting with sauce as necessary to coat duck.

Yield: about 1% cups

- aa? ate : ro chili = i ies SEAFOOD
> lemon, cut into pieces » teaspoon Worcestershire sauce
Ym tablespoon horse-radish COCKTAIL SAUCE

Put all ingredients into MINI-BLEND container and process at MIX until smooth.
Serve with shrimp, oysters, lobsters, and crab.

pate
167] Yield: 34 cup