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Recipes
Mexican Jack Omelet
3 eggs
2 ounces (56 g) Monterey Jack or pepper jack cheese
1 tablespoon (15 ml) water or milk
Salt and pepper to taste
Place all ingredients in blender jar. Press a desired speed control button for 10
seconds or until blended. Over medium heat, melt a small pat of margarine or but-
ter 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
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
Combine the seven ingredients in blender jar. Press a desired speed control but-
ton and process until blended. 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
3
⁄
4 cup (175 ml) milk
3-ounce (85 g) package cream cheese, cut in cubes
Put vanilla, sugar, and chocolate chips in blender jar. Heat milk to steaming. Pour
milk into jar. Press a desired speed control button for 15 seconds or until smooth.
Add cream cheese and press a desired speed control button for 10 seconds or
until smooth. Pour into individual dessert dishes and refrigerate at least 2 hours or
until set. Makes 4 to 6 servings.
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