SET ee Sees. eS Se ee Ta
eS sy

Phas 5 bios St oe al 4 ¥
Meagethy sar ateeaicenee yx ot ee BERR. Se
oe thtio) emengng: ates
eis RE At

=

4
>

eae RR Race Bole
ae see

r F
Seng sie sats Be 3) 0s

CONFETTI V2 cup salad oil 1 slice onion :

FRENCH 7 cup vinegar - cup 09 pieces
cup sugar cup carrot pieces

DRESSING 1 ress salt 1 ip Ate jar pimiento

Put oil, vinegar, sugar, salt and seasoning into OSTERIZER container. Cover and
process at WHIP until sugar is dissolved. Stop OSTERIZER Blender, add remaining
ingredients, cover, and process at GRIND until carrot is finely chopped.

Yield: 144 cups

CELERY SEED ¥2 cup salad oil Y2 cup honey
DRESSING 1 teaspoon salt 2 teaspoon celery seed

Yq cup Vinegar
Put all ingredients into OSTERIZER container, cover and process at WHIP until well
blended.
Yield: about 1 cup

BLUE CHEESE 1 cup evaporated milk, undiluted Dash of garlic powder

OR ROQUEFORT 2 cup salad oil Va jg a blue or Roquefort
cup vinegar cheese

DRESSING 1p teaspoon salt

Put all ingredients except cheese into OSTERIZER container, cover and process at
MIX until smooth. Stop OSTERIZER, add cheese, cover and process at STIR only
to mix cheese throughout. (If a smooth dressing is desired, put all ingredients into
OSTERIZER container, cover and process at MIX until smooth.)

Yield: 2 cuns

LIME-CHERRY i cup ug * pea paprika :

4 cup lime juice ablespoons maraschino
DRESSING Yq teaspoon salt cherry syrup |
Put all ingredients into OSTERIZER container, cover and process at WHIP until
blended. Yield: 1 cup
FRESH FRUIT V2 cup salad oil 2¥2 tablespoons corn syrup
DRESSING Yq cup fruit juice 1 piece lemon rind 12” x 1”

1 teaspoon salt

Put all ingredients into OSTERIZER container, cover and process at WHIP until
lemon rind is grated.
Yield: %4 cup

LOUIS : cup a i“ pice ie prepared —
3 cup chili sauce small onion, cut in eighths
DRESSING 1 tablespoon tarragon vinegar 8 sprigs parsley
V2 teaspoon Worcestershire sauce 8 to 10 stuffed olives

Put all ingredients except onion, parsley and olives into OSTERIZER container,
cover and process at WHIP until well blended. Stop OSTERIZER Blender, add
remaining ingredients, cover and process at WHIP only until onion is finely chopped.
Serve over cold seafood on a bed of lettuce.
Yield: 144 cups
[60]