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WINE BARBECUE

1 cup dry red wine 12 tablespoons salt
MARINADE Y) cup vinegar 1 teaspoon pepper
(For Beef ; cup salad oil , a . cayenne pepper
onions, quartere ash of thyme
Pot Roast) 2 cloves garlic Dash of oregano

Put all ingredients into OSTERIZER container, cover and process at MIX until smooth.
Place pot roast in deep baking dish and pour wine marinade over. Cover well and
allow to remain overnight, turning once to be sure both sides are well marinated.
Broil or barbecue to desired degree of doneness, brushing occasionally with sauce.

Yield: 24% cups

DILL SAUCE 1 medium dill pickle, cut into 1 tablespoon prepared mustard
1” pieces Salt and pepper to taste
Y2 cup sour cream
Put all ingredients into MINI-BLEND container. Process at WHIP until smooth.

Yield: Y2 cup

SPAGHETTI ‘ cup pes ut “F 2% can a ;
small clove garlic -ounce can tomato paste
SAUCE V2 pound mushrooms 1 teaspoon salt
Yq cup olive oil Yq teaspoon oregano
1 pound ground beef Ye teaspoon pepper

Blender-chop onions and garlic. Sauté with mushrooms in olive oil until slightly
brown. Add the meat and cook 10 minutes. Put tomatoes, tomato paste and season-
ings into OSTERIZER container, cover and process at BLEND until smooth. Add to

meat mixture and simmer until thickened. Yield: 6 servings
APPLESAUCE Yq cup liquid (fruit juice or water) V4 cup sugar
4 apples, cut in eighths Ye teaspoon cinnamon

(% cup cinnamon candies may be substituted for sugar and
cinnamon called for in recipe)

Put liquid and four or five pieces of apple into the OSTERIZER container, cover and
process at PUREE until smooth. Push BLEND button, remove feeder cap and add
remaining apples, a few at a time. Add the sugar and cinnamon, or the cinnamon

candies. Yield: about 2 cups

Norte: Add 2 teaspoons ascorbic acid powder to keep fruit from darkening.

To Freeze:

Use % cup corn syrup and % cup lemon juice in place of liquid and sugar. Pour into
freezer container, allowing 1%” headspace. Freeze.

CUMBERLAND

SAUCE 1 cup currant jelly 4 tablespoons sherry or port wine
; 1 6-ounce can frozen concentrated § 12 teaspoon dry mustard

(For Roast Duck) orange juice Yq teaspoon Tabasco sauce

Put all ingredients into OSTERIZER container, cover and process at MIX until well

blended. Yield: 2 cups

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