Hamilton Beach owner manual 840141302 v03.qxd840141301 Blender 10/8/08 1129 AM

840141302 v03.qxd:840141301 Blender 10/8/08 11:29 AM Page 13

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

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 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.

Makes 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.

13