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Breakfast
Always add liquid ingredients first then remaining ingredients. Start mixing on LOW then increase Speed to HIGH. Process to desired consistency, about 1 to 2 minutes.
Mexican Cheese Omelet
3 eggs
2 ounces (50 g) Monterey Jack or Pepper Jack cheese, shredded 1 tablespoon (15 ml) water or milk
Salt and pepper to taste
1 teaspoon (5 ml) margarine or butter
Place eggs, cheese, water or milk, salt and pepper in stainless steel container.
Mix on low speed about 10 seconds. Heat 1 teaspoon (5 ml) margarine or butter in skillet over medium heat. Pour omelet in skillet. Cook until set then flip over and cook until done. Fold and serve. Yield: 1 omelet.
Sunshine French Toast
2 eggs
2 tablespoons (30 ml) orange juice concentrate
1⁄4 teaspoon (1.25 ml) cinnamon
1 teaspoon (5 ml) sugar
1 teaspoon (5 ml) vanilla
1 cup (250 ml) milk
8 slices bread
Combine all ingredients except bread slices in container. Process about 5 seconds. Pour mixture into shallow bowl. Dip bread slices in mixture. Melt a small pat of butter in skillet. Cook over medium heat about 2 minutes per side or until lightly brown. Yield: 4 servings.
Soup and Salsa
Chilled Strawberry Soup
1 cup (250 ml) frozen strawberries, thawed
1 cup (250 ml) milk
1⁄2 cup (125 ml) heavy cream
1⁄4 cup (60 ml) sour cream
12 tablespoons (180 ml) white sugar or to taste
Combine strawberries, milk, cream, and sour cream in stainless steel container and mix until desired consistency is reached. Mix in sugar to taste. Chill 8 hours overnight in refrigerator before serving.
Easy Salsa
1 teaspoon (5 ml) onion flakes
1⁄8 teaspoon (0,63 ml) minced garlic
1⁄2 teaspoon (2.5 ml) lime juice
1⁄8 teaspoon (0,63 ml) salt
1⁄8 teaspoon (0,63 ml) cumin
1⁄4 of a 4 ounce can (25 g) green chiles, undrained
Cilantro, to taste
Hot sauce, optional, to taste
Place the tomatoes, onion, garlic, lime juice, salt, cumin, green chiles, cilantro, and hot sauce in container. Mix to desired consistency.
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