Hamilton Beach 53430 Use & Care - Page 7

840103400 ENv02.qxd 7/19/02 11:22 AM Page 7 Margaritas h cup tequila lh cup Triple Sec 2 cups ice Juice of 16 limes lh cup sugar Place all ingredients in blender jar; cover. Pulse 45 seconds or until ice is crushed. Makes 32 ounces. Ham & Swiss Strata 4 slices bread 1 cup grated Swiss cheese 2 eggs 1 cup milk 1 tablespoon prepared mustard IA teaspoon pepper 2 to 3 slices ham, torn in pieces 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 Low 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 3 eggs 2 ounces Monterey Jack or pepper jack cheese 1 tablespoon water or milk Salt and pepper to taste Place all ingredients in blender jar. Process on Low 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, packed 1 tablespoon soy sauce 1 teaspoon hot pepper sauce lh cup roasted red bell pepper 4 ounces cream cheese Place garlic and basil in blender jar. Pulse for 5 to 10 seconds or until coarsely chopped. Add remaining ingredients. Process on High until smooth and blended. Serve with crackers or fresh vegetables for dipping. Cover and refrigerate to store. Yield: 112/ cups. Hummus 1 can (19 ounces) garbanzo beans (chickpeas), undrained 3 tablespoons lemon juice 2 tablespoons tahini 1 tablespoon olive oil 112/ teaspoons minced garlic 1 teaspoon cumin 12/ teaspoon salt Combine the seven ingredients in blender jar. Blend on High. 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.