* cup yer ; oe e bananas, sliced STRASSBURG
cups cabbage, cut in pieces cup mayonnaise
1 = cane saved drained Vy i oy cream SALAD

Blender-chop nuts, empty into a large bowl. Blender-chop cabbage, add to nuts. Add
pineapple and bananas to cabbage. Put mayonnaise and cream into OSTERIZER
container, cover and process at WHIP until thick. Fold into cabbage mixture. Chill
before serving. ,

Yield: 6 servings

E egg . fe a sees and OSTER
4 teaspoon sa tablespoon lemon juice; or

Y) teaspoon dry mustard 2 tablespoons vinegar MAYONNAISE
Yq teaspoon paprika 1 cup salad oil

Put the egg, seasonings, vinegar, lemon juice and % cup of oil into OSTERIZER
container, cover and process at WHIP. Immediately remove feeder cap and pour
in the remaining oil in a steady stream. Use rubber spatula if necessary to keep in-
gredients flowing to processing blades.

Yield: about 144 cups

: cups salad oil 7 — a BASIC
cup vinegar easpoon paprika

5 teaspoon sugar V2 teaspoon dry mustard FRENCH
1% teaspoons salt DRESSING

Put all ingredients into OSTERIZER container, cover and process at WHIP until well
blended. Chill.
Yield: about 2 cups

. cup mayouualse tie anion 14" thick THOUSAND
4 cup chili sauce ill pickle, cut in pieces ISLAND
1 teaspoon Worcestershire sauce 2 hard-cooked eggs, quartered

8 stuffed olives : or DRESSING

Put mayonnaise, chili sauce and Worcestershire sauce into OSTERIZER container,
cover and process at WHIP until well blended. Stop OSTERIZER Blender and add
remaining ingredients, cover and process at CHOP only until eggs are coarsely
chopped.

Yield: about 142 cups

: ae light od ne _ juice POPPY SEED
easpoon dry mustar cup salad oi
1 ssaete salt V) tabteopeen poppy seed DRESSING

¥3 cup vinegar

Put corn syrup, mustard, salt, vinegar and onion juice into OSTERIZER container,
cover and process at BLEND. Remove feeder cap and gradually add salad oil. When
mixture becomes thick, add poppy seed and process until well mixed. Chill before
Serving.
Yield: about 14% cups
[57]