15
Mexican Cheese Omelet
3 eggs
2 ounces (50 g) Monterey Jack or Pepper Jack cheese, shredded
1 tablespoon (15 ml) water or milk
Salt and pepper to taste
1 teaspoon (5 ml) margarine or butter
Place eggs, cheese, water or milk, salt and pepper in stainless steel container.
Mix on low speed about 10 seconds. Heat 1 teaspoon (5 ml) margarine or butter in
skillet over medium heat. Pour omelet in skillet. Cook until set then flip over and
cook until done. Fold and serve.
Yield: 1 omelet.
Sunshine French Toast
2 eggs
2 tablespoons (30 ml) orange juice concentrate
1
⁄
4
teaspoon (1.25 ml) cinnamon
1 teaspoon (5 ml) sugar
1 teaspoon (5 ml) vanilla
1 cup (250 ml) milk
8 slices bread
Combine all ingredients except bread slices in container. Process about 5
seconds. Pour mixture into shallow bowl. Dip bread slices in mixture. Melt a
small pat of butter in skillet. Cook over medium heat about 2 minutes per side
or until lightly brown.
Yield: 4 servings.
Breakfast
Chilled Strawberry Soup
1 cup (250 ml) frozen strawberries,
thawed
1 cup (250 ml) milk
1
⁄
2
cup (125 ml) heavy cream
Combine strawberries, milk, cream, and sour cream in stainless steel container and
mix until desired consistency is reached. Mix in sugar to taste. Chill 8 hours
overnight in refrigerator before serving.
Easy Salsa
8-ounce (225 g) can diced tomatoes,
undrained
1 teaspoon (5 ml) onion flakes
1
⁄
8
teaspoon (0,63 ml) minced garlic
1
⁄
2
teaspoon (2.5 ml) lime juice
1
⁄
8
teaspoon (0,63 ml) salt
Place the tomatoes, onion, garlic, lime juice, salt, cumin, green chiles, cilantro,
and hot sauce in container. Mix to desired consistency.
Soup and Salsa
Always add liquid ingredients first then remaining ingredients. Start mixing on LOW
then increase Speed to HIGH. Process to desired consistency, about 1 to 2 minutes.
1
⁄
4
cup (60 ml) sour cream
12 tablespoons (180 ml) white sugar or
to taste
1
⁄
8
teaspoon (0,63 ml) cumin
1
⁄
4
of a 4 ounce can (25 g) green
chiles, undrained
Cilantro, to taste
Hot sauce, optional, to taste
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