Filter
Top Products
15
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.
Breakfast
Chilled Strawberry Soup
1 cup frozen strawberries, thawed
1 cup milk
1
⁄2 cup heavy cream
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
8-ounce can diced tomatoes,
undrained
1 teaspoon onion flakes
1
⁄
8 teaspoon minced garlic
1
⁄
2 teaspoon lime juice
1
⁄
8 teaspoon salt
Place the tomatoes, onion, garlic, lime juice, salt, cumin, green chiles, cilantro,
and hot sauce in container. Mix to desired consistency.
Soup and Salsa
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.
1
⁄4 cup sour cream
12 tablespoon white sugar or to taste
1
⁄8 teaspoon cumin
1
⁄4 of a 4 ounce can green chiles,
undrained
Cilantro, to taste
Hot sauce, optional, to taste
840129700 ENv04.qxd 10/25/04 4:12 PM Page 15