5 Te ES BS Be Be, ool haha Be
cl St SOR ae dai een ets eee a, OR RS he:

bed potatoes, peeled

Rs ey AF.
‘ fe hes ee:
Di eae ie, yet

4 cups c

Yq cup melted chicken fat

(about 4 medium potatoes) or butter
KUGEL 3 eggs Ys cup potato flour
1 large onion, quartered or all-purpose flour
1% *-aspoons salt 6 sprigs parsley

Yq teaspoon pepper

Heat oven to 350°. Grease a 114-quart casserole. Blender-chop potatoes in cold water
in OSTERIZER container. Drain well. Put remaining ingredients into OSTERIZER
container, cover and process at MIX only until parsley is chopped. Mix batter thor-
oughly with well-drained potatoes and turn into prepared casserole. Bake 1 hour or
until brown. Serve hot.

Yield: 6 to 8 servings

STUFFED ; e eb n eee yolks ‘
rm tomatoes easpoon sa
TOMATOES 1 small onion U teaspoon pepper
6 sprigs parsley 2 tablespoons butter

Heat oven to 350°. Butter a baking dish. Blender-crumb bread. Wash and dry toma-
toes, cut off tops and remove pulp. Sprinkle inside of shells with salt and pepper. Put
tomato pulp, onion, parsley, egg yolks and seasonings into OSTERIZER container,
cover and process at CHOP until parsley and onion are finely chopped. Mix with bread
crumbs. Melt butter in saucepan, add tomato mixture and cook over low heat about
10 minutes. Fill tomatoes with this mixture. Sprinkle bread crumbs on top, if desired.
Bake 30 to 40 minutes, until tomatoes are soft. Serve hot.

Yield: 6 servings

CARROT Be slice fresh bread : oBe yolks
2 Cups carrot pieces tablespoon water
RING 1 cup flour 1 tablespoon lemon juice
2 teaspoons baking powder %4 cup soft butter
Y teaspoon salt Y% cup brown sugar
Yq teaspoon baking soda 2 egg whites

Heat oven to 350°. Grease a 1-quart ring mold. Blender-crumb bread. Line mold with
bread crumbs. Set aside. Blender-chop half the carrots, empty into a bowl and repeat
with remaining carrots. Sift flour, baking powder, salt and baking soda into bowl with
carrots. Put egg yolks, water, lemon juice, butter and sugar into OSTERIZER con-
tainer, cover and process at BLEND until smooth. Add to carrot mixture and mix
well. Beat egg whites with rotary beater until stiff and fold into carrot mixture. Pour
into mold and bake 45 to 50 minutes. Allow to stand 5 minutes before removing from

mold.
Yield: 6 to 8 servings

SAVORY ‘i pram dana : sugar
2 cups cooked sliced beets slice onion
BEETS Y, teaspoon ground cloves 2 tablespoons butter

V2 teaspoon salt

Put the vinegar, 4% cup beets, cloves, salt, sugar, onion and butter into OSTERIZER
container, cover and process at LIQUEFY until smooth. Pour over remaining beets
in saucepan. Simmer, stirring frequently, about 20 minutes.

7 : Yield: 4 servings * °
[74]