GE 106644, 840078900 Ham & Swiss Strata, Mexican Jack Omelet, Red Pepper and Garlic Dip, Hummus

Ham & Swiss Strata

4 slices bread	1 tablespoon prepared mustard
1 cup grated Swiss cheese	1⁄8 teaspoon pepper
2 eggs	2 to 3 slices ham, torn in pieces
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 Speed 8 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

1 tablespoon water or milk Salt and pepper to taste

Place all ingredients in blender jar. Process on Speed 8 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	1 teaspoon hot pepper sauce
2 tablespoons fresh basil leaves,	1⁄2 cup roasted red bell pepper
packed	4 ounces cream cheese
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 Speed 12 until smooth and blended. Serve with crackers or fresh vegetables for dipping. Cover and refrigerate to store. Makes 11⁄2 cups.

Hummus

1 can (19 ounces) garbanzo beans (chickpeas), undrained

3 tablespoons lemon juice

2 tablespoons tahini

1 tablespoon olive oil

11⁄2 teaspoons minced garlic

1 teaspoon cumin

1⁄2 teaspoon salt

Combine the seven ingredients in blender jar. Process on Speed 10 for 20 seconds. 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.

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