Ham & Swiss Strata
4 slices bread
1 cup grated Swiss cheese
1 cup milk
Spray an 8-inch baking dish with nonstick cooking spray. Lay bread in dish,
overlapping if necessary. Sprinkle with cheese. Place eggs, milk, mustard, and
pepper in blender jar and process on Speed 8 for 15 seconds. Add ham to jar
and Pulse 3 or 4 times or until chopped to desired consistency. Pour over bread
and cheese. Bake at 350°F for 40 minutes or until set. Makes 2 servings.
Mexican Jack Omelet
2 ounces Monterey Jack or
pepper jack cheese
Place all ingredients in blender jar. Process on Speed 8 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.
Red Pepper and Garlic Dip
6 large cloves garlic
2 tablespoons fresh basil leaves,
1 tablespoon soy sauce
Place garlic and basil in blender jar. Pulse for 5 to 10 seconds or until coarsely
chopped. Add remaining ingredients. Process on Speed 12 until smooth and
blended. Serve with crackers or fresh vegetables for dipping. Cover and
refrigerate to store. Makes 1
1 can (19 ounces) garbanzo beans
3 tablespoons lemon juice
2 tablespoons tahini
Combine the seven ingredients in blender jar. Process on Speed 10 for 20 seconds.
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. Makes about 3 cups.
1 tablespoon prepared mustard
2 to 3 slices ham, torn in pieces
1 tablespoon water or milk
Salt and pepper to taste
1 teaspoon hot pepper sauce
cup roasted red bell pepper
4 ounces cream cheese
1 tablespoon olive oil
teaspoons minced garlic
1 teaspoon cumin