ArcaMax Recipes 06/25/2004

Pot Stickers
Chicken and Beef Kabobs
Curried Rice
Strawberry Mango Cobbler

We hope you enjoy this menu that serves 6 to 8.

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Appetizer
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Pot Stickers

1 pound cooked ground chicken breast
4 cups Chinese cabbage, finely chopped
2 Tbsp. soy sauce
1 Tbsp. sesame oil
2 Tbsp. rice wine
1 clove garlic, minced
1/3 cup green onions, chopped
Salt and pepper to taste
30 - 40 6-inch square egg roll wrappers

Combine all ingredients together in a large bowl and allow
mixture to sit for about an hour at room temperature to
allow flavors to blend. Place 1 Tbsp. of mixture in the
middle of each egg roll wrapper. Gently bring up edges to
meet at the top and seal; you may need to moisten your fingers
so the edges will stick. Place pot stickers in a slightly
greased skillet over medium heat and cook for several minutes
until golden brown; turning on all sides to evenly cook.
Serve with soy dipping sauce; recipe to follow.

Soy Dipping Sauce

1/4 cup soy sauce
1 clove garlic, minced
2 Tbsp. water
2 Tbsp. green onions

The Skinny: Use skinless chicken you have cooked in advance.
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Main Course
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Chicken and Beef Kabobs

1 pound lean tender beef cut into 1-inch cubes
1 pound chicken breasts cut into 1-inch cubes
1/4 cup olive oil
1 clove garlic
2 Tbsp. dry sherry
2 Tbsp. soy sauce
1 small bottle Italian dressing
2 onions, quartered
1 pint cherry tomatoes
1 pound fresh mushrooms
2 yellow, red or green pepper or a combination of each sliced
1 15-oz can pineapple chunks, drained

Place beef cubes in the mixture of olive oil, garlic, dry
sherry and soy sauce and marinate for at least 1 hour. Place
chicken cubes in the Italian dressing and allow to marinate at
the same time as the beef. When the meat is finished marinating,
place on skewers alternating with vegetables. Brush on the
remaining Italian dressing and grill over medium-high heat
until cooked through.

The Skinny: Use skinless chicken, lean beef and fat free
Italian dressing..

Curried Rice

1/4 cup butter
1 small onion, chopped
1/3 cup celery, chopped
1 and 1/2 cup wild rice
1 cup water
1 cup chicken broth
2 tsp. curry powder or to taste
Salt and pepper to taste
1/2 cup cashews, chopped

Melt butter in a saucepan and saute onion and celery together
until tender. Add rice, water, chicken broth, curry powder
and salt and pepper. Bring to a boil then reduce heat and
simmer covered for 15-20 minutes or until all liquid is absorbed.
Sprinkle with chopped cashews.

The Skinny: Use fat free chicken broth.
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Dessert
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Strawberry Mango Cobbler

2 pints fresh strawberries, sliced
2 cups fresh mango, peeled and cubed
1 Tbsp. crystallized ginger, chopped
1 cup flour
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup oats
1/4 cup lemon juice
1/4 cup butter, melted

In a large bowl, combine fruit, ginger, flour, sugars and oats.
Place in a slightly greased 13 x 9 inch-baking pan. Sprinkle
lemon juice and melted butter over cobbler and cook for 40 minutes
at 375 degrees. Allow to cool and serve with ice cream if desired.

The Skinny: Use your favorite sugar substitute and serve with
frozen yogurt instead of ice cream.
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Grocery List
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1 pound cooked ground chicken breast
4 cups Chinese cabbage, finely chopped
4 Tbsp. and 1/4 cup soy sauce
1 Tbsp. sesame oil
2 Tbsp. rice wine
3 cloves garlic
1/3 cup and 2 Tbsp. green onions, chopped
30 - 40 6-inch square egg roll wrappers
2 Tbsp. green onions
1 pound lean tender beef cut into 1-inch cubes
1 pound chicken breasts cut into 1-inch cubes
1/4 cup olive oil
2 Tbsp. dry sherry
1 small bottle Italian dressing
3 onions
1 pint cherry tomatoes
1 pound fresh mushrooms
2 yellow, red or green pepper or a combination of each sliced
1 15-oz can pineapple chunks
1/2 cup butter
1/3 cup celery, chopped
1 and 1/2 cup wild rice
1 cup chicken broth
2 tsp. curry powder or to taste
1/2 cup cashews, chopped
2 pints fresh strawberries, sliced
2 cups fresh mango, peeled and cubed
1 Tbsp. crystallized ginger, chopped
1 cup flour
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup oats
1/4 cup lemon juice