Oster IZER CLASSIC BLENDER - Manual (Page 34)

Mexican Style
3 1 jar (4 ounces
drained
1 medium onion, quartered 1 salt
pieces
1 cup (250mL) Cheddar cheese
(l-inch
Put all ingredients except into Mender container. Cover and process
4 Cmes at PULSE. Mix rice and pour into a greased P-quart (2 casserole.
Bake, covered, at (180°C) for minutes.
Yield: 6-8 servings
N U T R I T I O N A L I N F O R M A T I O N P E R S E R V I N G
Serving
size 1 sewing Fat Sodium 759mg
Calories Cholesterol Protein
Sole Elegante
2
dry
2
sole fillets
wine
1 small onion, quartered 3
into l-inch pieces
tablespoon
salt salt
Put wine and onion into Osterizer blender container. Cover and process 2 times
at PULSE.
in a large skillet. Add bay leaf, peppercorns and teaspoon
salt. Cover and simmer minutes. Wash and dry fillets. Select 8 fillets
of approximately the same size. Cube remaining fillets. Squeeze out water with
hands. Put all remaining ingredients and of the fillet cubes into blender con-
tainer. Cover and process at ON until smooth. (If necessary, stop blender, use rub-
ber spatula to keep mixture around agitator blades.) Add remaining fillet cubes,
cover and process at ON until smooth. fillets skin side down, place cup
(50mL) of mixture in center of fillet. Fold ends over mixture and secure with
toothpick. Place into skillet; cover and cook over medium heat about 20 minutes
or until fish flakes. Remove to platter. Serve with
Sauce (page 36).
Yield: 6
N U T R I T I O N A L PER SERVING’
Serving 1 serving F a t . . Sodium 492mg
Calories 336 Cholesterol 189mg Protein
‘Nutritional analysis calculated for only.