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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 Monterey Jack or Pepper Jack cheese, shredded
1 tablespoon water or milk Salt and pepper to taste
1 teaspoon 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 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 orange juice concentrate
1⁄4 teaspoon cinnamon
1 teaspoon sugar
1 teaspoon vanilla
1 cup milk
8 slices bread
Combine all ingredients except bread slices in container. Process about 5 sec- onds. 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 frozen strawberries, thawed | 1⁄4 cup sour cream |
1 cup milk | 12 tablespoon white sugar or to taste |
1⁄2 cup heavy cream |
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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 onion flakes
1⁄8 teaspoon minced garlic
1⁄2 teaspoon lime juice
1⁄8 teaspoon salt
1⁄8 teaspoon cumin
1⁄4 of a 4 ounce can 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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