Blender Hollandaise (Better Homes and Gardens Magazine, March 1968)

Blender Hollandaise
(Better Homes and Gardens Magazine, March 1968)

3 egg yolks
2 tablespoons lemon juice
1/2 tsp. prepared mustard
Dash cayenne
1/2 cup butter or margarine

Place egg yolks, lemon juice, mustard and cayenne in blender container,  blend on low speed until just mixed. Melt butter or margarine in saucepan till bubbly but not brown. Cover blender, turn on low speed, slowly pour about a third of the hot butter, in thin stream, through opening in blender cover. Turn blender to high speed and slowly pour in remaining butter, blending until smooth and thickened. Serve over cooked asparagus or broccoli.  Makes about 1 cup.

Chilled Spinach (The Olympic Kitchen Cookbook, ARA Services, 1983)

Chilled Spinach
The Olympic Kitchen Cookbook, ARA Services, 1983

1 package (10 oz) frozen chopped spinach
1 cup chicken broth
1/2 cup finely chopped onion
1/3 cup grated carrot
1/2 tsp. marjoram leaves, crushed
1/8 tsp. garlic powder
3 tablespoons butter or margarine
3 tablespoons flour
1 cup milk
2 tablespoons dry white wine
1/2 tsp. salt
Generous dash hot pepper sauce
1/2 cup sour cream
Chopped hard cooked egg

Cook spinach as package directs, DO NOT DRAIN.  In blender container, combine spinach and chicken broth, blend until smooth. In 2 quart saucepan, cook onion and carrot with marjoram and garlic powder in butter until vegetables are tender. Blend in flour. Gradually add pureed spinach mixture.

Cook over medium heat, stirring frequently, until slightly thickened. Add milk, wine, salt and hot pepper sauce. Pour into serving bowl. Cover, refrigerate overnight. Just before serving, blend in sour cream.  To serve, ladle into chilled bowls, garnish with chopped eggs.  Makes 5 cups or 6 servings.

Lemorange Refresher (Waring Blender Booket)

Lemorange Refresher
Source: Stay Fit as a Fiddle, Waring's Health and Diet Recipes, Not Dated

1 envelope unflavored gelatin
1/3 cup boiling water
Rind of 1/2 lemon
1/3 cup sugar
2 tablespoons lemon juice
1 cup orange juice
1 heaping cup crushed ice

Put into container of Waring blender the gelatin, water and lemon rind. Cover and blend on high speed for 40 seconds. Add sugar, lemon juice, orange juice and ice. Cover and blend on high speed for 30 seconds or until smooth. Spoon into serving dishes.

Serves 4