Entrees
MEATLOAF
2 slices bread
1-G
pounds (661 g) ground beef
lj2
pound (227 g) ground pork
2
eggs
1 medium onion, quartered
6 sprigs parsley
1 teaspoon (5mL) Worcestershire sauce
1 cup (250mL) canned, drained tomatoes
1 teaspoon (5mL) salt
l/2
teaspoon (2mL) pepper
Heat oven to 350”
F
(180” C). Break 1 slice of bread in 8 pieces into Osterizer blender container.
Cover and process 2 cycles at GRATE. Empty into mixing bowl. Repeat with remaining bread. Add
meat. Put remaining ingredients into blender container. Cover and process 2 cycles at GRATE. Pour
over meat and crumbs, mix thoroughly. Pack into a loaf pan and bake about 1 hour.
fiELD:8SWlNGS
SPANISH RICE
1 can (26-ounces or 794 g) tomatoes with juice
l/4
teaspoon (1 mL) garlic salt
1 medium onion, cut in eighths
l/4
teaspoon
(lml)
oregano
1 green pepper, cut in eighths dash of pepper
1 cup (250mL) Cheddar cheese cubes 2 cups (500mL) quick-cooking rice, 1 tea-
spoon (5mL) salt
uncooked
Heat oven to 350”
F
(180” C). Grease a 2-quart (2 liter) casserole. Put all ingredients except rice into
Osterizer Blender container. Cover and process 3 cycles at GRIND. Mix with rice and pour into casse-
role. Cover and bake 35 to 40 minutes.
tiElD:
6-8
SERVINGS
QUICHE LORRAINE
4 eggs
1
l/2
cups (376mL) light cream or
undiluted evaporated milk
1 tablespoon (15mL) all-purpose flour
112 teaspoon (2mL) salt
l/4
teaspoon (1mL) pepper
l/4
teaspoon (1 mL) nutmeg
1 medium onion, cut In eighths
1
l/2
cups (375mL) Swiss cheese, cubed
1 pound (454 g) pork sausage, crisply
fried and crumbled or
3/4 pound (339 g) sliced bacon, crisply
fried and crumbled
1
9”
(23 cm) unbaked pie shell
Preheat oven to 375”
F
(190” C). Put eggs, light cream or evaporated milk, flour, salt, pepper and
nutmeg into Osterizer blender container. Cover and process at MIX (BLEND) until well blended. Stop
blender and add the onion pieces and Swiss cheese cubes. Cover and process 3 cycles at GRIND.
Sprinkle crumbled sausage or bacon into bottom of unbaked pie shell and pour egg mixture into pie
shell. Bake for 35 to 45 minutes or until a knife inserted into center comes out clean.
YIELD:
19”(23c~)
RUICHE
22
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