CELEBRATING 70 YEARS OF BLENDING EXCELLENCE
Experience the best years of blending with the Osterizer® 70th Anniversary Edition Beehive Blender only available for a limited time!
$14999
$12999
it easy to add
ingredients while
blending
ALL-METAL DRIVE®
system for lasting
durability
High, Medium and
Low classic
controls
glass jar –
dishwasher safe for
easy clean up
Blade – stainless
steel, 4-point design
pulverizes and chops
with precision
FREE
WITH PURCHASE of the Oster® 70th Anniversary EDITION Blender
Osterizer® 70th Anniversary Cookbook
The Kit-Cat Classic Clock
The iconic clock with a swinging tail, rolling eyes and contagious smile.
Ingredients
- 1 cup water
- 1 lb beef (no sinews)
- ½ teaspoon of salt
- 1 whole black pepper
- 1 cup of lettuce leaves, packed tight
- 1 small onion
- 2 small stalks celery and leaves
- Beet tops of 1 young beet
- ½ cup tomatoes
- ½ teaspoon curry powder
Directions
- Cut beef into 1 inch squares
- Blend a few pieces at a time, gradually feeding onion into glass container while blending beef
- As you are blending the beef it will be necessary to remove the blended portion and then proceed as before
- Sauté this in 2 tablespoons of butter or shortening
- Blend the remaining ingredients
- Combine and bring to a rolling boil
- Steep until cool
- Reheat to eating temperature
John Oster Sr. founded the John Oster Manufacturing Company in 1924 in his garage located in Racine, Wisconsin, USA. The first products brought to market were manually driven hair clippers which became motor driven a few years later. The company then diversified and created it’s first “Osterizer” blenders in 1946 and haven’t stopped blending since!
Ingredients
- 1 cup cooked chicken, cubes
- 1 cup cooked ham, cubed
- ½ cup green olives, pitted
- ½ cup mayonnaise
Directions
- Put mayonnaise into the glass container with one half the olives, one half the chicken and half the ham
- Cover, and mix at HI speed for 30 seconds
- With the blender running, add the remaining ingredients through the opening in cover
- Continue processing until smooth
- If the ingredients do not feed down the processing blades, stop and push the contents down to the blades with a rubber spatula
- Serve on crackers or rounds of toast
Yield: about 1½ cups
1950s
DID YOU KNOW
Gelatin was made in a variety of interesting flavours and often used to create molded salads. Popular flavours of this era included mixed vegetables,
celery and
seasoned
tomatoes.
Ingredients
- 2 cans shrimp
- 1 2-ounce jar pimientos, drained
- 2 hard-cooked eggs
- 1 cup celery pieces
- 1 package lemon gelatin
- ½ cup boiling water
- ½ cup light cream
- ½ cup light mayonnaise
- 1 thin slice onion
- 1 3-ounce jar pimiento cheese
- 1 teaspoon salt
Directions
- Blender-chop shrimp, pimientos, eggs, and celery separately in the blender container
- Place in bowl
- Put gelatin into the blender container and add boiling water
- Cover and process at STIR until dissolved
- Add remaining ingredients and process at MIX until smooth
- Pour over mixture in bowl and mix well
- Pour into well-greased 1-quart mold and chill thoroughly
1960s
DID YOU KNOW
Marilyn Monroe had owned an Osterizer® blender similar to the one shown here. It was believed to be the only appliance she kept out on her kitchen counter.
Ingredients
- 10 slices of bacon, cut in half
- ½ cup fine dry bread crumbs
- 1 7½-ounce can crabmeat, drained and flaked
- ¼ cup parsley sprigs
- 1 egg
- 2 tablespoons tomato sauce
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon Worcestershire sauce
- 1/8 teaspoon pepper
Directions
- Partially cook bacon, but do not brown
- Drain on absorbent paper and set aside
- Blend dry bread into crumbs
- Empty into measuring cup and repeat until ½ cup of crumbs is obtained
- Mix crumbs and crabmeat in mixing bowl
- Put remaining ingredients into Mini Blend container and process at STIR until mixed
- Mix well with crumbs and crabmeat
- Form one tablespoon of mixture into a ball, wrap with ½ slice bacon and secure with wooden pick
- Place on broiler rack and broil about 5 inches from heat for 10 to 12 minutes, turning several times to brown rolls evenly
Yield: 20 to 24 rolls
1,306
Blenders!
1970s
FUN FACTS
The CN Tower in Toronto, Ontario, Canada was completed in 1976.
It takes about 1,306 Oster® blenders stacked on top each other to reach
the top of the CN Tower.
Ingredients
- 2 cups (500 ml) boiling water
- 2 packages (3-ounces or 85 g. each) raspberry-flavoured gelatin
- 1½ cups (375 ml) ginger ale
- ¼ cup (50 ml) walnuts
- 1 large apple, cut in pieces
- 1 stalk celery, cut in pieces
Directions
- Add boiling water to gelatin and stir until gelatin is dissolved
- Add ginger ale and chill until slightly congealed
- Put walnuts into blender container
- Cover and process 2 cycles of CHOP
- Empty container and put apples and celery into blender container
- Cover with cold water and process 2 cycles at MIX
- Pour into colander and drain
- Fold nuts, celery and apples into slightly congealed gelatin mixture
- Pour into a lightly oiled 6½-cup (1½ litre) mold
- Chill until firm
- Unmold and garnish with lettuce leaves and fresh fruit
Yield: 8 servings
Ingredients
- 1½ pounds (750 g) fresh broccoli, cut in bite-size pieces
- 1 small onion, quartered
- ½ cup (125 ml) green stuffed olives
- 4 hard-cooked eggs, quartered
- ½ cup (125 ml) mayonnaise
Directions
- Put broccoli into large bowl
- Put onions and olives into Osterizer® blender container
- Cover and process 2-3 cycles at CHOP or until finely chopped
- Add to broccoli
- Put 2 eggs in blender container
- Cover and process 2 cycles at STIR
- Empty into bowl with broccoli and repeat with remaining eggs
- Combine all ingredients and chill
Yield: 6 servings
1990s FUN FACTS
In 1997, the Confederation Bridge located between New Brunswick and Prince Edward Island opened to traffic and is the world's longest bridge that crosses ice-covered water.
The bridge is 12.9 kilometers long and it would take about 95,556 Oster® blenders side by side to make up this distance.
Ingredients
- Have butcher French cut 2 racks of spring lamb, about 7 chops each
- 1 large onion slice into circles
Rub Mixture
- 4 cloves of garlic
- 4 large fresh basil leaves
- ¼ cup parsley
- ¼ teaspoon each of red, white and black pepper
Directions
- Place all ingredients for rub mixture in Oster® food processor and whirl for a few seconds
- Lay rack on Oster® toaster oven roasting rack with bones facing each other
- Push racks together as close as they will go
- Rub the mixture all over the lamb
- Toss onion with remaining rub mixture and place on rack between lamb racks
- Roast at 350° for 15 minutes a pound or until quick read thermometer reads 130° for rare
Servings: 6
Ingredients
- ¾ cup creamy peanut butter
- ½ cup rice vinegar
- ¼ cup reduced-sodium soy sauce
- ¼ cup water
- 2 tablespoons coarsely chopped fresh ginger
- 2 tablespoons honey or agave nectar
- 1 tablespoon sesame oil
- ¼ to ½ teaspoon crushed red pepper flakes
- 1 medium garlic clove, sliced
- Whole-grain spaghetti, cooked, rinsed in cold water and drained (12 ounces uncooked)
- 2 medium carrots, shredded (1 cup shredded)
- ½ cup chopped fresh cilantro
Directions
- Place the first nine ingredients in Oster® Versa® Blender; blend on HI until smooth
- Place cooled spaghetti in a large bowl. Add dressing and toss to coat; top with carrots and cilantro before serving
Yield: About 6 cups (6 servings)
Recipe developed for Oster® Versa® Performance Blenders
2010s
DID YOU KNOW
In the 1940s milkshakes were the popular
drink to blend.
In this decade, green smoothies are what everyone's slurping.
CELEBRATE
70 YEARS OF BLENDING
The 70th Anniversary Edition Beehive Blender with a FREE Osterizer® 70th Anniversary Cookbook & a Kit-Cat Classic Clock.
$14999
$12999
