Oster 3876, Instruction Manual And Recipe Booklet

Page: 10 / 28

10
T
ASTY
T
OPPINGS
B
LUEBERRY
S
AUCE
A real treat when fresh berries are in season.
Use frozen berries during the rest of the year.
1/4 cup (50 ml) butter or margarine 2 cups (500 ml) blueberries
1 cup (250 ml) sugar 2 Tbsp. (30 ml) lemon juice
1/4 tsp. (1 ml) nutmeg 1 Tbsp. (15 ml) cornstarch
In a 2-quart (2 litre) saucepan, place butter, sugar, nutmeg and blueberries. Cook over low heat
about 5 minutes. Combine lemon juice and cornstarch. Stir into blueberry mixture.
Continue to cook and stir until thickened. Serve warm over waffles or pancakes.
Y
IELD
: 2-1/2 C
UPS
(625
ML
)
H
ONEY
B
UTTER
1/2 cup (125 ml) butter or margarine, softened 1/2 tsp. (2 ml) ground cinnamon
2 Tbsp. (30 ml) honey
Mix together all ingredients until smooth.
Y
IELD
: 1/2 C
UP
(125
ML
)
S
TRAWBERRIES
R
OMANOFF
This is an elegant topping for a special brunch or dessert waffle.
1 cup (250 ml) whipping cream 1 16-ounce (454 g) carton frozen strawberries,
1/4 cup (50 ml) powdered sugar defrosted and well drained
Beat cream until thickened. Add sugar and continue to beat until stiff. Fold in strawberries.
Y
IELD
: 2-1/2 C
UPS
(625
ML
)
T
UNA À LA
K
ING
1 can (10-1/2 oz or 294 g) condensed 1 cup (250 ml) frozen peas
cream of mushroom soup, undiluted 1 Tbsp. (15 ml) chopped pimento
1 can (6-1/2 oz or 182 g) tuna, drained 1/4 tsp. (1 ml) paprika
1 can (4 oz or 112 g) mushroom pieces, 1 cup (250 ml) sour cream
drained
In a 2-quart (2 litre) saucepan, combine all ingredients except sour cream.
Simmer 5 minutes. Add sour cream to mixture. heat through. Use 1/2 cup (125 ml)
of topping per waffle. Serve on
Onion Waffles or your favorite plain waffle.
Y
IELD
: 3 C
UPS
(750
ML
)