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Strawberry Daiquiri
16-ounce (450 g) package frozen
strawberries in syrup, slightly thawed
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
1
⁄2
cup (125 ml) tequila
1
⁄2
cup (125 ml) Triple Sec
1
⁄2
cup (125 ml) sugar
Place tequila, Triple Sec, sugar and lime juice in blender. Cover and process on I
CY
DRINK for 30 seconds. Add ice and process on ICY
DRINK
for 15 seconds or until ice is
crushed. Makes 32 ounces (950 ml).
Mexican Jack Omelet
3 eggs
2 ounces (56 g) Monterey Jack or
pepper jack cheese
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
19-ounce (535 g) can garbanzo beans,
undrained
3 tablespoons (45 ml) lemon juice
2 tablespoons (30 ml) tahini
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).
Chocolate Cream Mousse
1 teaspoon vanilla (5 ml)
2 tablespoons (30 ml) sugar
1 cup (250 ml) mini-chocolate chips
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.
1 cup (250 ml) rum
2 cups (500 ml) ice
1 tablespoon (15 ml) olive oil
1
1
⁄2
teaspoons (7.5 ml) minced garlic
1 teaspoon (5 ml) cumin
1
⁄2
teaspoon (2.5 ml) salt
1
⁄
4 cup (60 ml) fresh lime juice
(approximately 3 limes)
3 cups (750 ml) ice
1 tablespoon (15 ml) water or milk
Salt and pepper to taste
3
⁄4 cup (175 ml) milk
3-ounce (85 g) package cream cheese,
cut in cubes
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