2/2/2012 Featured Recipes 02 Feb 12


  • 1-1/2 cups cooked smoked ham (or fat free smoked turkey ham)
  • 1/3 cup chicken broth
  • 1 Tbs. Dijon mustard

Just add the ingredients in the order they appear and give it 5 or 6 quick pulses. Serve sandwich-style on bread, or pulse until smooth and serve it pate-style as a spread for crackers, or slices of crusty Italian or French bread. For pinwheel sandwiches, just spread the ham and some cream cheese evenly over lavash bread and roll up into a log.

Slice into 1/2-3/4-inch rounds (you may need a toothpick to hold the wheels together).



  • 1 (15 oz.) can black beans, drained
  • 1/4 of a medium-sized onion (about 1/4 cup)
  • 1-2 cloves garlic
  • 1/4 cup roasted red peppers
  • 1/4 cup chicken or vegetable broth
  • 2 Tbs. balsamic vinegar
  • A dollop of sour cream (optional)
  • Cayenne pepper to taste (optional)

Drain most of the liquid out of the canned beans. Load all the ingredients, in the order they are listed, and pulse quickly to desired consistency. This dip is great both warm and cold. If you go for the warm version, try adding 1/4 cup of cheddar cheese to the ingredients before you blend it.

Take the blade off, place the Shaker/Steamer Top on the cup and microwave for about 2-3 minutes (until warm throughout). Give the dip another quick Pulse or two, then serve immediately. The warm version goes perfectly with nachos or sliced crusty Italian bread. Use your favorite type of bean. Black beans can be substituted with pinto beans, white beans, whatever you’re into.

For a Black bean sauce that you could pour over chicken or fish, add a cup of broth. For soup, add 2 cups of broth – which is also a great way to use any leftover dip. Shrimp can be added if desired.



  • ½ cup mayo
  • 2-3 tsp horseradish
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 can (4.25 oz) crabmeat
  • 1 large hothouse cucumber (the one in plastic) cut into ½ inch rounds
  • Pimento stuffed olives (cut into slices)

Add the mayo, horseradish, mustard, Worcestershire and crab meat to the Tall Cup and Pulse a few times until the ingredients are blended together, but still slightly chunky. Spoon the crab mixture out onto ½ inch thick cucumber rounds on nice looking platter, then add an olive slice to each.