Hamilton Beach 54618C User Manual page 11

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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. Blend for 10 seconds or until blended. 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
1 tablespoon (15 ml) olive oil
1 1 ⁄ teaspoons (7.5 ml) minced garlic
2
1 teaspoon (5 ml) cumin
1 ⁄ teaspoon (2.5 ml) salt
2
Combine the seven ingredients in blender jar. 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 ⁄ cup (175 ml) milk
4
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. Blend for 15 seconds or until smooth. Add cream cheese and blend
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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