9
1 tablespoon water or milk
Salt and pepper to taste
Margaritas
1
⁄
2
cup tequila
1
⁄
2
cup Triple Sec
Place all ingredients in blender jar; cover. PULSE on Ice Breaker 45 seconds or
until ice is crushed.
Makes 32 ounces.
Ham & Swiss Strata
4 slices bread
1 cup grated Swiss cheese
2 eggs
1 cup milk
Spray an 8-inch baking dish with nonstick cooking spray. Lay bread in dish,
overlapping if necessary. Sprinkle with cheese. Place eggs, milk, mustard, and
pepper in blender jar and process on BLEND for 15 seconds. Add ham to jar and
PULSE 3 or 4 times or until chopped to desired consistency. Pour over bread and
cheese. Bake at 350°F for 40 minutes or until set.
Makes 2 servings.
Mexican Jack Omelet
3 eggs
2 ounces Monterey Jack or
pepper jack cheese
Place all ingredients in blender jar. Process on GRATE about 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.
Red Pepper and Garlic Dip
6 large cloves garlic
2 tablespoons fresh basil leaves,
packed
1 tablespoon soy sauce
Place garlic and basil in blender jar. PULSE for 5 to 10 seconds or until coarsely
chopped. Add remaining ingredients. Process on LIQUEFY until smooth and
blended. Serve with crackers or fresh vegetables for dipping. Cover and
refrigerate to store.
Yield: 1
1
⁄
2
cups.
Hummus
1 can (19 ounces) garbanzo beans
(chickpeas), undrained
3 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon olive oil
Combine the seven ingredients in blender jar. BLEND on high. 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.
1 tablespoon prepared mustard
1
⁄
8
teaspoon pepper
2 to 3 slices ham, torn in pieces
2 cups ice
Juice of 16 limes
1
⁄
2
cup sugar
1 teaspoon hot pepper sauce
1
⁄
2
cup roasted red bell pepper
4 ounces cream cheese
1
1
⁄
2
teaspoons minced garlic
1 teaspoon cumin
1
⁄
2
teaspoon salt
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