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4 slices bacon, cubed i hs BES, separated SPINACH
V4 cup bacon drippings, coole 4 cup flour al
2 cups packed, washed 1 thin slice onion SOUFFLE
raw spinach 1 teaspoon salt

or Vg teaspoon pepper
1 16-ounce package frozen spinach 2 cup diced Cheddar cheese
%4 cup milk

Heat oven to 875°. Grease a 1-quart casserole. Fry bacon crisp, drain well and
reserve drippings. Set bacon aside. Cook spinach until tender. Drain well. Put all
ingredients except bacon and egg whites into OSTERIZER container, cover and process
at BLEND until smooth. Turn into saucepan and cook over moderate heat until
thickened. Add bacon pieces. Cool slightly. Beat egg whites with rotary beater until
stiff. Fold spinach mixture into beaten egg whites. Turn into prepared casserole and
bake 30 minutes. Serve immediately.

Yield: 6 servings

; nes acorn squash 1 be op onion mn , ACORN
tablespoons sour cream alt and pepper to taste
1 tablespoon butter Sausage SQUASH

Heat oven to 350°. Halve squash and remove seeds. Bake cut side down in pan con-
taining 1%” water. Remove from oven when tender but not too soft. Scoop out of
shell into the OSTERIZER container; add sour cream, butter, onion and seasonings.
Cover and process at BLEND until smooth. Mound into shells. Return to pan with 12”
water. Top with slices of your favorite sausage and bake for 5 minutes. Place under
broiler and brown.

Yield: 2 servings

4 slices bread 1 clove garlic BAKED ZUCCHINI
4 large fresh tomatoes, peeled V2 teaspoon salt
and quartered, or Ye teaspoon paprika
11% cups canned tomatoes, drained Ye teaspoon pepper
1 tablespoon salad oil 2 pounds zucchini, sliced thin
3 green onions, cut in 1” pieces (not peeled)

Heat oven to 400°. Grease a 2-quart casserole. Blender-crumb bread, set aside. Put
tomatoes, oil, onions and seasonings into OSTERIZER container, cover and process at
CHOP until onions are coarsely chopped. Put the zucchini into the casserole and pour
blended mixture and half the crumbs over it, mixing well. Top with remaining crumbs.
Bake uncovered about 50 minutes, until zucchini is tender.

Yield: 8 servings

, medium head of red eaphars 1% inaaeens salt PENNSYLVANIA
2 teaspoon caraway seeds ash of pepper
V2 cup vinegar 2 medium apples, cored and RED CABBAGE
V2 cup water cut in quarters
Y2 cup brown sugar 2 tablespoons salad oil or bacon

drippings

Blender-chop cabbage. Empty into a saucepan, add caraway seeds. Put the remain-
ing ingredients into the OSTERIZER container. Cover and process at CHOP until
apples are coarsely chopped. Pour over cabbage. Simmer for | hour.

Yield: 6 servings
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