Hamilton Beach 52737 Use & Care - Page 11

840153700 ENv02.qxd 6/22/06 5:16 PM Page 11 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 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 11⁄2 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 button 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. 11