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BAKED 1 oo potato a ae (about 2 gre ero nd
cups whole chips slice lemon, seeded an
CHICKEN SALAD 2 cups diced cold chicken peeled
12 cups celery pieces Y2 small onion, cut in half
Y cup Oster mayonnaise Yo cup almonds

Heat oven to 375°. Grease a 2-quart casserole. Blender-crumb potato chips. Set aside.
Put chicken and celery into greased casserole. Put mayonnaise, cheese, lemon and
onion into OSTERIZER container, cover and process at BLEND until smooth. Remove
feeder cap and add almonds, processing only until chopped. Pour over chicken and
celery and mix. Sprinkle potato chip crumbs over top and bake for 30 minutes.

Yield: 4 to 6 servings

NOODLER 1% pounds ground beef 2 cups Cheddar cheese cubes
| 2 tablespoons shortening Yq cup liquid from olives
1 No. 2 can whole kernel corn, Y2 cup stuffed olives
drained V2 clove garlic
1 No. 2 can tomatoes, drained 1 small green pepper, cut up
Yq pound noodles, cooked 1 small onion, cut up

Heat oven to 350°. Grease a 2-quart casserole. Brown the beef in the shortening. Add
the corn, tomatoes, noodles and cheese. Put remaining ingredients into the OSTER-
IZER container, cover and blender-chop. Add to meat mixture, mix lightly, and put
into prepared casserole. Cover and bake 45 minutes, then uncover and bake 10

minutes more.
Yield: 8 servings

BAKED 3 eggs, separated ” cup ress Cheddar cheese
1 small onion cut in hal cup parsley sprigs
RICE FLUFF Y2 cup butter, melted 2 cups cooked rice

Heat oven to 350°. Grease a 2-quart casserole. Put egg yolks, onion, butter and cheese
into OSTERIZER container, cover and process at BLEND until smooth. Add parsley
and process only long enough to chop. Pour over the cooked rice and mix thoroughly.
Beat egg whites with rotary beater until stiff, and fold into the rice mixture. Bake in
prepared casserole for 25 minutes. Serve as is or with creamed sea food.

Yield: 8 servings

ALMOND hs soda ah yee Vp age rs salt

cup cold water ash of pepper
AND APRICOT 1 rc onion, quartered Ye teaspoon cinnamon
STUFFING 2 tablespoons chicken fat 1 teaspoon parsley flakes

2 eggs 1 tablespoon almonds
(For Roast Duck) V4 cup dried apricots (let stand

in hot water 1/2 hour)

Blender-crumb crackers. Empty into saucepan. Pour water over crumbs and set aside.
Blender-chop onion, then brown in chicken fat. Add to crumb mixture. Put the re-
maining ingredients into OSTERIZER container, cover and process at CHOP until
nuts and apricots are Snapped. Add to cracker mixture. Stir over low heat until dressing
is free of moisture.

Yield: stuffing for one 6-8 lb. duck
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