Recipes

Blender Bearnaise

Servings: 2

Ingredients:

2 large Egg Yolks
1 tablespoon Lemon Juice
1 teaspoon Tarragon Vinegar
1 teaspoon Fresh Tarragon Leaves; OR
1 teaspoon Dried Tarragon Leaves;Crushed
1 tablespoon Capers; Drained
¾ cub Butter; Melted And Kept Hot
2 tablespoon Parsley; Snipped

Preparation:

Blend the first 5 ingredients in a blender container. With the blender running, slowly, gradually add one third of the butter in a slow steady stream. Turn the blender on high speed and slowly add the remaining butter. Fold in the parsley. Serve with meat, fish or poultry.

Makes ¾ cup.

Blender Gravy

Servings: 10

Ingredients:

3 tablespoon Meat Fat Drippings
2 cub Liquid
¼ cub Unbleached All Purpose Flour
Salt
Pepper
1 dash Dried Thyme Leaves; Crushed
3 drop Kitchen Bouquet; (A GravyColoring)

Preparation:

Remove the meat to a hot platter. Leaving the crusty bits of meat in the pan, pour the meat juices and fat into a large measuring cup. Skim off the fat, reserving 3 Tablespoons. Add water, milk, or giblet broth to the meat juices to equal 2 cups of liquid and then add the liquid and flour in to a blender container, blending until the liquid is smooth. Return the blended gravy to the pan and cook the mixture quickly, stirring constantly, until the gravy is thicken and bubbly. (Note: scrape the bottom of the pan to get the crusty bits, if desired.) Season the gravy to taste with salt and pepper. If desired, add a dash of dried thyme leaves, crushed, and a few drops of Kitchen Bouquet for color.

Makes about 2 ½ cups.

Blender Hollandaise

Servings: 4

Ingredients:

3 large Egg Yolks
2 tablespoon Lemon Juice
½ teaspoon Prepared Mustard
1 dash Cayenne Pepper
½ cub Butter Or Margarine

Preparation:

Put the egg yolks, lemon juice, prepared mustard, and dash of cayenne into a blender container and blend until combined. Heat the butter or margarine in a saucepan until melted and almost boiling. With the blender running, slowly, pour about one third of the hot butter, in a thin stream, into the blender container. Turn the blender on high speed and slowly pour the remaining hot butter, blending until the mixture is smooth and thickened.

Makes about 1 cup.

Blender Mayonnaise

Servings: 4

Ingredients:

1 large Egg
1 tablespoon Vinegar
½ teaspoon Salt
¼ teaspoon Dry Mustard
⅛ teaspoon Paprika
1 dash Cayenne Pepper
1 cub Salad Oil
1 tablespoon Lemon Juice

Preparation:

Put the egg, vinegar, salt, dry mustard, paprika, and cayenne in a blender container, blending until well mixed. With the blender RUNNING SLOWLY, gradually pour half of the salad oil into the blender container. (When necessary, stop the blender and use a rubber spatula to scrape down the sides.) Add the lemon juice to the mixture in the blender and slowly pour the remainder of the salad oil into the blender container, with the blender running slowly.

Makes about 1 ¼ cups.

Blender Sweet-Sour Sauce

Servings: 6

Ingredients:

6 ounce Frozen Pineapple JuiceConcentrate; 1 Can
½ cub Brown Sugar
¼ cub Vinegar
¼ cub Water
¼ small Green Pepper
1 slice Canned Pimiento
1 tablespoon Cornstarch
½ teaspoon Salt

Preparation:

Put all of the ingredients into a blender container and blend until the pimiento slice and green pepper are finely chopped. Pour into a saucepan and cook and stir the mixture until thickened and bubbly. Cook for 1 minute more. Use as a basting sauce for meat in the last few minutes of broiling or roasting.

Makes 1 ¼ cups.

Bread Sauce

Servings: 4

Ingredients:

1 cub Milk; Hot
2 tablespoon Butter Or Margarine
¼ teaspoon Salt
White Bread; Crust Removed *

Preparation:

* Use 3 to 4 slices of bread for a thin sauce, 6 to 7 slices for medium sauce and 9 to 10 slices of bread for a thick sauce. Unless a white-colored sauce is desired, leave the bread crusts on and use less bread.

Warm the blender container by filling it with hot water and letting it stand a minute or two then empty the water out. Put the hot milk, butter or margarine and salt in the blender container and blend until well mixed.
With the blender running, break the bread into pieces and add to the blender container. Stop the blender occasionally to check the consistency. Serve at once or keep hot in a sauce warmer.

Makes 1 ¼ cups.

Cavalier Dressing

Servings: 2

Ingredients:

1 cub Mayonnaise Or Salad Dressing
2 tablespoon Blue Cheese; Crumbled
1 tablespoon Catsup
1 tablespoon Vinegar
1 small Onion; Piece

Preparation:

Put all of the ingredients in a blender container and blend until smooth.
Allow to chill at least 30 minutes before serving.

Makes 1 cup.

Cherry French Dressing

Servings: 4

Ingredients:

4 ounce Maraschino Cherries;Undrained
¼ cub Salad Oil
2 tablespoon Lemon Juice
2 tablespoon Sugar
⅛ teaspoon Salt

Preparation:

Put all of the ingredients in a blender container and blend until the cherries are finely chopped. Chill before serving. Shake the dressing to blend, before using.

Makes ¾ cup.

Confetti Dressing

Servings: 12

Ingredients:

1 cub Salad Oil
¾ cub Vinegar
1/3 cub Sugar
1 teaspoon Salt
2 Green Onions W/Tops; Sliced
¼ cub Pimiento Stuffed Olives
½ small Green Pepper;Cut Into Pieces
1 large Celery Stalk; Sliced

Preparation:

Put all of the ingredients into a blender container and blend until the vegetables are finely chopped. Chill the mixture before serving. Stir the mixture before spooning the dressing over salad greens.

Makes approximately 2 1/3 cups of dressing.

Cottage Cheese Dressing

Servings: 1

Ingredients:

1 cub Cottage Cheese; Cream Style
2 tablespoon Sugar
4 teaspoon Lemon Juice
2 tablespoon Milk

Preparation:

Put the cottage cheese, sugar, and lemon juice in a blender container, adjust the lid, and blend until the mixture is creamy. Add the milk, a tablespoon at a time, and blend until the desired consistency is reached.

Use on crisp green salads or molded and fresh fruit salads.

Cottage-Herb Dressing

Servings: 6

Ingredients:

1 tablespoon Milk
12 ounce Cottage Cheese; Cream Style,1 Carton
1 teaspoon Lemon Juice
1 small Onion Slice; Thin
3 Radishes; Halved
1 teaspoon Mixed Salad Herbs; Crushed
1 Parsley Sprig
¼ teaspoon Salt

Preparation:

Put the milk, cottage cheese and lemon juice in a blender container and blend until smooth. Add the remaining ingredients to the cottage cheese mixture and blend until all of the vegetables are chopped. Chill before serving.

Makes 1 ½ cups.

Creamy French Dressing

Servings: 6

Ingredients:

1/3 cub Vinegar
1 large Egg
1 tablespoon Paprika
1 tablespoon Sugar
1 teaspoon Salt
1 dash Cayenne Pepper
1 cub Salad Oil

Preparation:

Put the vinegar, egg, paprika, sugar, salt, and cayenne into a bender container and blend until combined. With the blender running slowly, gradually pour the salad oil into the blender container. Chill before serving.

Makes about 1 2/3 cups.

Cucumber Dressing

Servings: 8

Ingredients:

½ medium Cucumber
1 cub Dairy Sour Cream
2 tablespoon Lemon Juice
2 tablespoon Sugar
½ teaspoon Salt
1 dash Bottled Hot Pepper Sauce

Preparation:

Halve the cucumber lengthwise, removing the seeds and then cut the cucumber in pieces. Add to a blender container that contains all of the rest of the ingredients and blend until the cucumber is finely chopped.
(When necessary, stop the blender and use a rubber spatula to scrape down the sides.)

Makes 2 cups.

Cumberland Sauce

Servings: 4

Ingredients:

1 Orange Peel; 1-Inch Square
¾ cub Orange Juice
½ cub Currant Jelly
2 tablespoon Claret Wine
¼ teaspoon Ground Ginger
4 teaspoon Cornstarch
1 tablespoon Lemon Juice

Preparation:

Put all of the ingredients in a blender container and blend until the ingredients are combined and the orange peel is finely chopped. Pour into a saucepan and cook, stirring constantly, until the mixture is thickened and bubbly. Cook 1 to 2 minutes longer. Serve the sauce, hot or cold, with meat or poultry.

Makes 1 ½ cups.

French Dressing

Servings: 2

Ingredients:

½ cub Salad Oil
2 tablespoon Vinegar
2 tablespoon Lemon Juice
2 teaspoon Sugar
½ teaspoon Salt
½ teaspoon Dry Mustard
½ teaspoon Paprika
1 dash Cayenne Pepper

Preparation:

Put all of the ingredients into a blender container and blend just until combined. Chill and shake the dressing just before serving.

Makes ¾ cup.

French-Cheese Dressing

Servings: 8

Ingredients:

1 cub Salad Oil
1/3 cub White Wine Vinegar
1 teaspoon Sugar
1 teaspoon Salt
½ teaspoon Paprika
1 dash Pepper
½ medium Garlic Clove
¼ small Onion
3 ounce Blue Cheese

Preparation:

Put all of the ingredients, except the blue cheese, into a blender container and blend until the onion is finely chopped. Crumble the blue cheese into the mixture and blend until the cheese is chopped. Store in the refrigerator. Shake the salad dressing mixture before serving over the salad.

Makes 2 cups.

Fruit Salad Dressing

Servings: 4

Ingredients:

½ cub Orange Juice
½ teaspoon Orange Peel; Grated
¼ cub Mayonnaise Or Salad Dressing
1 tablespoon Sugar
3 ounce Cream Cheese; Softened AndCut Into Cubes
1 dash Cayenne Pepper

Preparation:

Put all of the ingredients into a blender container and blend until smooth.

Makes 1 cup.

Green Goddess Dressing

Servings: 6

Ingredients:

1 cub Mayonnaise
½ cub Dairy Sour Cream
1 Parsley Sprig
2 ounce Anchovy Fillets; Drained
2 tablespoon Tarragon Vinegar
1 tablespoon Lemon Juice
1 dash Pepper

Preparation:

Place all of the ingredients in a blender container and blend until smooth. (When necessary, stop the blender and use a rubber spatula to scrape down the sides.)

Makes 1 ½ cups.

Honey-Apricot Dressing

Servings: 10

Ingredients:

8 ¼ ounce Unpeeled Apricot Halves;Drained
1 cub Dairy Sour Cream
¼ cub Honey
1 tablespoon Lemon Juice
1 dash Salt

Preparation:

Put all of the ingredients into a blender container and blend until smooth. Chill, if desired.

Makes 1 ¾ cups.

Italian Dressing

Servings: 6

Ingredients:

1 cub Salad Oil
¼ cub Vinegar
1 small Garlic Clove; Minced
1 teaspoon Salt
½ teaspoon White Pepper
½ teaspoon Celery Salt
¼ teaspoon Cayenne Pepper
¼ teaspoon Dry Mustard
1 dash Bottled Hot Pepper Sauce

Preparation:

Put all of the ingredients into a blender container and blend until combined. Chill thoroughly before serving. Shake before using on the salad.

Makes 1 ¼ cups.

Italian-Cheese Dressing

Servings: 6

Ingredients:

1 1/3 cub Salad Oil
½ cub Vinegar
¼ cub Parmesan Cheese; Grated
1 tablespoon Sugar
2 teaspoon Salt
1 teaspoon Celery Salt
½ teaspoon White Pepper
½ teaspoon Dry Mustard
¼ teaspoon Paprika
1 medium Garlic Clove; Minced

Preparation:

Put all of the ingredients in a blender container and blend until combined. Chill before serving.

Makes 1 ¾ cups.

Peppy Tomato Dressing

Servings: 6

Ingredients:

8 ounce Tomatoes; Drained, 1 Can
1 cub Salad Oil
1/3 cub White Wine Vinegar
1 medium Onion Slice
½ medium Garlic Clove; Minced
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Celery Seed

Preparation:

Chop the tomatoes and add to the rest of the ingredients in a blender container, blending until all of the ingredients are well blended.

Makes 1 ¾ cups.

Snappy Salad Dressing

Servings: 6

Ingredients:

1 cub French Salad Dressing
½ cub Dairy Sour Cream
1 medium Green Pepper;Cut Into Pieces
1 dash Chili Powder

Preparation:

Put all of the ingredients into a blender container and blend until the green pepper is chopped. Chill before serving.

Makes 1 ¾ cups.

Spanish Tomato Sauce

Servings: 12

Ingredients:

1 tablespoon Butter Or Margarine
¼ small Onion
¼ small Green Pepper
½ small Garlic Clove
16 ounce Tomatoes; Undrained, 1 Can
6 ounce Tomato Paste; 1 Can
1 teaspoon Sugar
½ teaspoon Dried Oregano Leaves;Crushed
½ teaspoon Pepper
1 dash Salt

Preparation:

Put all of the ingredients in a blender container and blend until the onion and green pepper are finely chopped. Simmer, covered, in a saucepan for 30 minutes. Serve over meat or fish.

Makes 3 cups.

Tangy Blue Cheese Sauce

Servings: 4

Ingredients:

1 cub Dairy Sour Cream
1 ounce Blue Cheese; Crumbled, ¾Cup
3 tablespoon Milk
1 medium Green Onion W/Top; Sliced
¼ teaspoon Salt
1 dash Bottled Hot Pepper Sauce

Preparation:

Put all of the ingredients into a blender container and blend until the onion is finely chopped. Heat through, but do not boil. Serve over vegetables. NOTE: Refrigerate and reheat any unused sauce.

Makes 1 ¼ cups.

Tartar Sauce

Servings: 10

Ingredients:

1 cub Mayonnaise Or Salad Dressing
1 tablespoon Lemon Juice
1 large Dill Pickle; Cut Into Pieces
¼ small Onion
1 large Egg; Hard Cooked, Quartered
1 tablespoon Capers; Drained
1 teaspoon Chives; Snipped

Preparation:

Put all of the ingredients into a blender container and blend until chopped. Chill. Serve with fish.

Makes 2 cups.

Thousand Island Dressing

Servings: 8

Ingredients:

1 cub Mayonnaise Or Salad Dressing
¼ cub Chili Sauce; Not Catsup
2 large Eggs; Hard Boiled, Quartered
¼ medium Green Pepper;Cut Into Chunks
½ medium Celery Stalk; Sliced
¼ small Onion; Cut Into Chunks
1 teaspoon Paprika
½ teaspoon Salt

Preparation:

Put all of the ingredients in a blender container and blend until combined and the green pepper, celery, and onion are finely chopped.

Makes 2 cups.