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’ cup cold mpi ae : tablespoons lemon juice
envelopes unflavored gelatine cup sour cream
SALAD Y2 cup boiling water 1% teaspoons salt
2 large avocados, peeled and 1 teaspoon chili powder
cut in pieces Yq teaspoon Tabasco

Put cold water, gelatine and boiling water into OSTERIZER container, cover and
process at STIR until gelatine is dissolved. If gelatine granules cling to the sides of
the container, use a rubber spatula to push them into the liquid. When gelatine is
dissolved, push LIQUEFY button, add remaining ingredients and continue to process
until smooth and well blended. Pour into 4-cup mold and chill until firm, about 4 hours.

Yield: 8 servings

LIME-CHEESE 1 cup pecans or walnuts 1 cup boiling water
1 cup maraschino cherries, drained 1 cup creamed cottage cheese
SALAD 1 cup pineapple chunks, drained Few drops green food coloring
1 3-ounce package lime gelatin 1 cup crushed ice

1 envelope unflavored gelatin

Blender-chop nuts, cherries and pineapple. Mix in large bowl. Put gelatins and boiling
water into OSTERIZER container, cover and process at STIR until dissolved. Push
BLEND button, remove cover and add cottage cheese. Cover and process until smooth
and an even color. Add food coloring if desired. Add 1 cup crushed ice and blend
until mixture begins to thicken. Set in refrigerator 5 to 10 minutes. Pour over fruit
and nuts, stir to blend. Let set a few minutes. Stir again to distribute fruit and nuts.
Pour into a 2-quart mold. Refrigerate at least 1 hour before serving.

Yield: one 2-quart mold

CRANBERRY Yq cup cold water 1 orange, seeded and peeled
MOLD 1 envelope unflavored gelatine — (white membrane removed)
1 3-ounce package cherry gelatin Rind of one orange
1 cup boiling water 1 1-pound can whole cranberry
sauce

Put cold water into OSTERIZER container. Add gelatines and boiling water. Cover
and process at STIR until dissolved. Push LIQUEFY button, remove feeder cap and
add orange and rind. Continue processing until rind is finely chopped. Remove cover
and add cranberry sauce, processing only until blended. Pour into 1-quart mold. Chill
until firm. Unmold onto bed of greens.

Yield: one 1-quart mold (6 servings)

SALAD 1 3-ounce package lemon gelatin 2 fore packages cream cheese,
24 cup very hot water cube

OF GOLD 24 cup juice from pineapple 1 cup carrot pieces
2 tablespoons vinegar 24 cup crushed pineapple, drained

24 cup evaporated milk

Oil a 2-quart ring mold. Put gelatine and hot water into OSTERIZER container, cover
and process at STIR until dissolved. Remove feeder cap and add juice, vinegar and
milk. Push BLEND button and add cream cheese, one piece at a time. When cheese
is blended, stop OSTERIZER. Remove cover and add carrot pieces and pineapple, all
at one time. Replace cover and process at BLEND only until carrots are grated. Pour
into prepared mold. Chill until set.

Yield: one 2-quart mold (6 to 8 servings)

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