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Recipes
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 or until blended. Over medium heat, melt a small pat of margarine or but- ter 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
3 tablespoons (45 ml) lemon juice
2 tablespoons (30 ml) tahini
1 tablespoon (15 ml) olive oil
11⁄2 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 but- ton and process 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)
3⁄4 cup (175 ml) milk
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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