Hamilton Beach 50754C manual 2/22/05 1040 AM Page

Replace dispenser with spout cap. Put vanilla, sugar, and chocolate chips in blender jar. Heat milk to steaming. Pour milk into jar. Process on SMOOTHIE for 15 seconds or until smooth. Add cream cheese and process on SMOOTHIE for 10 sec- onds or until smooth. Pour into individual dessert dishes and refrigerate at least 2 hours or until set. Makes 4 to 6 servings.

10

cut in cubes

1 teaspoon vanilla (5 ml)

2 tablespoons (30 ml) sugar

1 cup (250 ml) mini-chocolate chips

3⁄4 cup (175 ml) milk

3-ounce (85 g) package cream cheese,

Chocolate Cream Mousse

1⁄2 teaspoon (2.5 ml) salt

Replace dispenser with spout cap. Combine the seven ingredients in blender jar. Process on ICY DRINK. 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).

1 tablespoon (15 ml) olive oil

11⁄2 teaspoons (7.5 ml) minced garlic

1 teaspoon (5 ml) cumin

19-ounce (535 g) can garbanzo beans, undrained

3 tablespoons (45 ml) lemon juice

2 tablespoons (30 ml) tahini

Replace dispenser with spout cap. Place all ingredients in blender jar. Process on SMOOTHIE about 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.

Hummus

1 tablespoon (15 ml) water or milk Salt and pepper to taste

Mexican Jack Omelet

3 eggs

2 ounces (56 g) Monterey Jack or pepper jack cheese

Place tequila, Triple Sec, sugar and lime juice in blender. Cover and process on ICY DRINK for 30 seconds. Add ice and process on ICY DRINK for 15 seconds or until ice is crushed. Makes 32 ounces (950 ml).

1⁄2 cup (125 ml) tequila

1⁄2 cup (125 ml) Triple Sec

1⁄2 cup (125 ml) sugar

1⁄4 cup (60 ml) fresh lime juice (approximately 3 limes)

3 cups (750 ml) ice

Strawberry Daiquiri

16-ounce (450 g) package frozen1 cup (250 ml) rum

strawberries in syrup, slightly thawed 2 cups (500 ml) ice 6-ounce (170 g) can frozen limeade concentrate

Place all ingredients in blender. Cover and process on ICY DRINK for 45 seconds or until ice is crushed. Makes 40 ounces (1.25 L).

Margaritas

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