ArcaMax Recipes 05/28/2004

Zucchini Spread
Layered Black Bean Salad
Grilled Red Snapper with Sun-dried Tomato Garnish
Banana Bars

We celebrate Memorial Day this weekend here in the United States.
Traditionally, it is a time to get together with friends and family
and maybe have a cookout. We hope you enjoy this archived menu that
serves 6
to 8.
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Appetizer
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Zucchini Spread

3 cups zucchini shredded
2 cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. lemon juice
4 Tbsp. fresh cilantro chopped
8 oz. cream cheese softened
salt and pepper to taste

Combine all ingredients in a food processor and blend well. Chill for
at least 1 hour before serving. Serve with crackers, bread rounds or
fresh vegetables. This dip is very tasty and can also be spread on
thin slices of French bread and served on individual plates.

The Skinny: Use light cream cheese.

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Main Course
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Layered Black Bean Salad

1 15-oz. can black beans, drained and rinsed
4 Roma tomatoes, chopped
1 onion, chopped
1 15-oz. can white corn, drained
1 cucumber, peeled and sliced
2 jalapeno peppers, seeded and sliced
1 cup Monterey Jack cheese, shredded
1 cup tortilla chips, crumbled

Dressing:

1/3 cup olive oil
Juice of 3 limes
2 cloves garlic, minced
1 tsp. cumin
1/3 cup fresh cilantro, chopped
1 tsp. chili powder
2 tsp. sugar
Salt and pepper to taste

Layer salad ingredients in a glass bowl. Combine dressing ingredients
in a separate bowl and mix well. drizzle dressing over salad just
before serving.

The Skinny: Use light cheese and low fat chips.

Grilled Red Snapper with Sun-dried Tomato Garnish

6 - 8 red snapper fillets
Juice of 1 lemon
Juice of 1 lime
1/2 cup olive oil
4 cloves garlic, minced
1/4 cup fresh cilantro, chopped
2 Tbsp. dried oregano
1/4 cup sun-dried tomatoes
Salt and pepper to taste

Combine lemon and lime juice, olive oil, garlic, cilantro, oregano and
salt and pepper and mix well. Place fish in a baking dish and pour
marinade over coating both sides of the fish. Marinate for at least 1
hour before grilling. Grill the fish on an outside charcoal or gas
grill for about 8 minutes per side. Baste the fish with the marinade
while cooking. When fish is done, place chopped sun-dried tomatoes on
top. Red snapper is a great fish for grilling because the meat is
very firm and won't fall apart on the grill. The marinade is
delicious and really adds a wonderful flavor to the red snapper. I
use a fish basket for my charcoal grill that keeps the fish from
sticking to the grill or falling apart as it cooks. You can probably
find one in most grocery stores. If you can't find one, spread a
piece of tinfoil on the grill and poke holes and slits through the
foil.

The Skinny: There is really not much you can do to improve this
recipe.

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Dessert
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Banana Bars

1 cup ripe bananas, mashed
1 cup sugar
2 cups all purpose flour
8 oz. sour cream
1/4 cup butter, melted
2 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs

Cream butter and sugar together. Add sour cream, eggs, and vanilla and
mix well. Slowly add flour, baking powder and baking soda and continue
mixing. Pour into a greased 13 x 9 inch baking pan. Bake at 350
degrees for 25 minutes. Cool before frosting.

Frosting:
8 oz cream cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
2 cups confectioner's sugar

Combine all frosting ingredients in a bowl and beat with a hand mixer
until, desired consistency is reached. You may need to add more
confectioner's sugar. Frost bars and slice and serve. Refrigerate
uneaten portions. These bars are very tasty and have a great texture.
We expect that you may want to make extra since they will certainly go
fast.

The Skinny: Use low fat sour cream in the bars and low fat cream
cheese in the frosting.
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Grocery List
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3 cups zucchini shredded
8 cloves garlic, minced
1 cup olive oil
2 Tbsp. lemon juice
1 cup fresh cilantro chopped
16 oz. cream cheese softened
1 15-oz. can black beans, drained and rinsed
4 Roma tomatoes, chopped
1 onion, chopped
1 15-oz. can white corn, drained
1 cucumber, peeled and sliced
2 jalapeno peppers, seeded and sliced
1 cup Monterey Jack cheese, shredded
1 cup tortilla chips, crumbled
Juice of 4 limes
1 tsp. cumin
1 tsp. chili powder
2 tsp. and 1 cup sugar
6 - 8 red snapper fillets
Juice of 1 lemon
2 Tbsp. dried oregano
1/4 cup sun-dried tomatoes
1 cup ripe bananas, mashed
2 cups all purpose flour
8 oz. sour cream
1/4 cup butter, melted
3 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1/4 cup butter, softened
2 cups confectioner's sugar