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TOMATO COCKTAIL
Ingredients:
8 tomatoes
4 celery stalks
1 lime, peeled
1 carrot
½ teaspoon salt
1 tablespoon Worcestershire sauce
Procedure:
Wash vegetables thoroughly. Process
the tomatoes, celery, lime and
cucumbers. Mix the juices, add
condiments, and stir well. Serve over
ice in tall glasses. Garnish with a
celery leaf. Yields 4 servings.
Ingredients:
¾ cup pineapple extract
10 tablespoons butter
1 tablespoon powdered sugar
2 egg yolks
1 cup sweet condensed milk
54 lady-finger biscuits
Preparation:
Use the Oster® Juice Extractor to obtain the pineapple extract. With an Oster® mixer,
beat the butter until creamy. Slowly add the sugar, yolks and sweetened condensed
milk. Continue beating until fluffy, and then add the pineapple extract. Grease a spring
mold lightly with butter, and build the cake by covering bottom and slides of the pan with
the lady-finger biscuits slightly moistened with the canned pineapple's syrup. Then add a
layer of cream. Followed by a layer of biscuits, and so on until finishing with a layer of
cream. Cool cake in refrigerator for three hours and unmold. Make caramel by boiling
sugar and water. Decorate the cake with pineapple slices, maraschino cherries and
caramel threads. Using a spring mold will yield the best results.
Ingredients:
6 apricots
2 cups melon
½ cup orange juice
Preparation:
Process the fruits with the Oster® Juice
Extractor. Mix well the resulting extract.
Add 6 ice-cubes. Serve immediately in
medium glasses garnished with
strawberries or a maraschino cherry and
an orange slice.
SURPRISE PINEAPPLE CAKE
Caramel:
¼ cup water
1 cup sugar
Decoration:
1 can sliced pineapple
6-10 maraschino- cherries
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