Mexican Jack Omelet
3 eggs
2 ounces (56 g) Monterey Jack or pepper jack cheese
1 tablespoon (15 ml) water or milk
Salt and pepper to taste
Place all ingredients in blender jar. Press a desired speed
control button for 10 seconds. Over medium heat, melt
a small pat of margarine or butter in a skillet. Pour
omelet into skillet. Cook until just set; then flip over and
cook until done. Fold and serve.
Makes 1 omelet.
Hummus
19-ounce (535 g) can garbanzo beans, undrained
3 tablespoons (45 ml) lemon juice
2 tablespoons (30 ml) tahini
1 tablespoon (15 ml) olive oil
1
1
⁄
2
teaspoons (7.5 ml) minced garlic
1 teaspoon (5 ml) cumin
1
⁄
2
teaspoon (2.5 ml) salt
Combine the seven ingredients in blender jar. Press a
desired speed control button until blended. Turn blender
off. Scrape sides of jar with spatula. Turn blender on and
process an additional 30 seconds until smooth. Transfer to
serving dish. Serve with rye toast or pita wedges.
Yield:
about 3 cups (750 ml).
Chocolate Cream Mousse
1 teaspoon vanilla (5 ml)
2 tablespoons (30 ml) sugar
1 cup (250 ml) mini-chocolate chips
1
⁄
2
cup (175 ml) milk
3-ounce (85 g) package cream cheese, cut in cubes
Put vanilla, sugar, and chocolate chips in blender jar.
Heat milk to steaming. Pour milk into jar. Press a desired
speed control button for 15 seconds or until smooth. Add
cream cheese and press a desired speed control button
for 10 seconds or until smooth. Pour into individual
dessert dishes and refrigerate at least 2 hours or until set.
Makes 4 to 6 servings.
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