Rtg Ry Re: MPSS gh glare Figo 10 green onions, cut into 1” pieces § 1% teaspoon thyme Yq pound ham, cubed 8 slices dry bread Yq cup parsley sprigs 24 cup blanched almonds STUFFING 2 tablespoons butter 2 eggs 1 teaspoon salt Y, cup Madeira wine Blender-chop onions, ham and parsley. Sauté in butter with salt and thyme. Blender- crumb bread. Place in large mixing bowl. Blender-chop almonds, add to crumbs. Add sautéed combination, eggs and wine to crumbs and mix well. Yield: 6 cups 2 cups tomatoes Y2 cup cubed Cheddar cheese SPANISH 1 small onion Y2 teaspoon salt RICE 1 4-ounce can pimientos, drained Dash of cayenne 1 green pepper, cut in pieces 114 cups quick-cooking rice Heat oven to 350°. Grease a 1-quart casserole. Put all ingredients except rice into OSTERIZER container, cover and blender-chop vegetables coarsely. Mix with rice. Cover prepared casserole and bake for 35 to 40 minutes. Yield: 4 servings : et round a, 12” thick e eggs ei CITY easpoons meat tenderizer 4 cup mi 24 soda crackers Y% cup shortening CHICKEN 3 cups corn flakes 1 cup hot water 2 teaspoons salt 2 bouillon cubes 1 teaspoon paprika 1 medium onion, cut in eighths 1 teaspoon monosodium glutamate 1 cup carrot pieces Yq teaspoon pepper Cut meat into 1144” cubes and sprinkle with tenderizer. Put on skewers and place in shallow dish. Blender-crumb crackers and empty onto wax paper. Put 14% cups corn flakes and seasonings into OSTERIZER container, cover and crumb; add to crackers. Repeat with remaining corn flakes. Put eggs and milk into OSTERIZER container, cover and process at WHIP until mixed. Pour over meat and allow to stand 10 to 15 minutes, until all liquid is absorbed by meat. Roll meat in crumbs. Melt shortening in skillet and brown meat slowly on all sides. Put water and bouillon cubes into OSTER- IZER container, cover and process at LIQUEFY until bouillon is dissolved. Stop OSTERIZER Blender, add onion and carrot pieces, cover and process at LIQUEFY until carrot is grated. Pour over meat in skillet. Cover and simmer 1 hour. Remove meat and keep hot while preparing sauce. Sauce: 2 cups milk 2 tablespoons flour Yq cup soft butter Put vegetables and juices from skillet and sauce ingredients into OSTERIZER con- tainer, cover and process at MIX until smooth. Pour into skillet and cook over medium heat until thickened, stirring constantly. Meat may be served on a bed of rice. Yield 6 to 8 servings [43]