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16
Egg-Tuna Sandwich
4 tablespoons (60 ml) salad dressing
1 slice medium onion
2 teaspoons (10 ml) lemon juice
1/2 teaspoon (2 ml) prepared mustard
1/2 teaspoon (2 ml) salt
1/4 teaspoon (1 ml) celery salt
1 can (7 ounces or 196 g) tuna fi sh, drained
4 hard-cooked eggs, quartered
Put all ingredients except eggs into Blender container, cover
and process at MIX (LO) until blended. Empty into a bowl.
Blender chop eggs two at a time and add to ingredients in bowl.
Toss lightly to mix.
Yield: 6 sandwiches
Eggs Divan Supreme
2 packages (10 ounces or 280 g) 1/2 teaspoon (2 ml) salt
frozen broccoli spears, thawed dash of white pepper
and well drained 1/2 cup (125 ml) Swiss cheese
1 medium onion, cut in eighths cubes
3 tablespoons (45 ml) butter 1/2 cup (125 ml) grated Parmesan
or margarine cheese
3 cups (750 ml) cooked ham pieces 3 tablespoons (45 ml)
(1/4” or 6cm thick) dry white wine
3/4 cup (200 ml) chicken broth 8 hard-cooked eggs, sliced
3/4 cup (200 ml) milk
3 tablespoons (45 ml) fl our
Cook broccoli according to package directions. Blender chop
onion. Melt butter in medium saucepan and saute onion lightly.
Add ham pieces and stir until heated and lightly browned. Put
remaining ingredients except wine and eggs into Blender
container, cover and process at LIQUEFY (HI) until smooth. Pour
into saucepan and cook over medium heat, stirring constantly
until thickened. Add wine and mix well. Arrange broccoli spears
in a buttered casserole and arrange eggs on top. Pour sauce
over and sprinkle lightly with paprika. Broil 6” (15 cm) from heat
source until hot and bubbly and top is nicely browned.
Yield: 6 servings