ArcaMax Recipes 06/01/2005

Oyster Fritters
Sesame Seed Fried Flounder
Cole Slaw
Succotash
Half Stale Sponge Cake

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

1 and 1/2 tsp. baking powder
1 cup all-purpose flour
2 eggs, beaten
1 cup milk
1 quart of shucked oysters (with liquor)
Cooking oil for frying

Mix baking powder and flour together in a large bowl. In
another bowl, mix together eggs and milk. Slowly add the egg
mixture into the flour mixture while stirring and mix well to
form smooth batter. Add oysters and liquor to batter. Heat
about 2 inches of oil in a deep frying pan until very hot.
Scoop out about 3 to 4 oysters for each fritter and fry on both
sides until golden brown. Remove from pan with slotted spoon
and drain on paper towels. Serve with Tarter Sauce or Cocktail
Sauce. For those of you that may not know, the liquor is the
juice that the oysters are packed in. With our propensity to
use booze in our recipes, we didn't want any confusion over
what type of liquor we were referring to.

Tarter Sauce

1 cup mayonnaise
1/2 cup dill pickle relish

Combine mayo with dill pickle relish and allow to sit for about
one hour before serving.

Cocktail Sauce

1 cup ketchup
3 Tbsp. horseradish

Combine ingredients and allow to sit for one hour before serving.
You may want to start off with less horseradish and then add
more to suit your taste.

The Skinny: Use low fat milk and your favorite egg substitute
for the fritters. Use low fat mayo for the Tarter Sauce.
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Main Course
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Sesame Seed Crusted Flounder

1/4 cup flour
2 eggs, beaten
1 cup sesame seeds
1/2 cup plain bread crumbs
1 tsp. salt
1 tsp. pepper
6 - 8 flounder fillets
1/4 cup oil

Place flour in a small bowl, the beaten eggs in another bowl and
the sesame seeds, bread crumbs and salt and pepper in another
bowl. Coat each fillet first with flour then egg and finally
the sesame seed mixture. Heat oil in a skillet to medium-high
heat and cook fillets for 3 - 4 minutes per side or until golden
brown. Do not overcook.

The Skinny: Use your favorite egg substitute.

Cole Slaw

4 cups shredded green cabbage
1 shredded carrot
1/2 cup mayonnaise
1/2 cup sugar
1/4 cup red wine vinegar
1 tsp. celery seed
Salt and pepper

Combine all ingredients and blend well. Chill for at least 1
hour before serving.

The Skinny: Use low fat mayo and your favorite sugar
substitute.

Succotash

2 cups fresh baby lima beans
2 cups fresh sweet corn kernels (cut off of fresh corn on the cob)
4 Tbsp. butter
1 14-oz. can chopped tomatoes (or one or two chopped fresh tomatoes)
Salt and pepper to taste

In a pan, place lima beans and add just enough water to cover the
beans. Bring to a boil and cook beans until just tender. Add corn
and tomatoes and simmer for 15 minutes. Drain off about 1/3 of
the juice from the pan, add the butter and season with salt and
pepper.

The Skinny: Not much to do here. You could substitute for the
butter but just don't tell us about it.

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Dessert
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Half Stale Sponge Cake

1 large Sponge Cake (From the name of this recipe we suppose it
should be half-stale)
Any tinned fruit - raspberries, peaches, mixed fruit or fresh fruit
which has been poached in sugar and water and strained
Pint thick custard (cooled)
Pint whipped cream
Good measure (at least a large glass) of sweet sherry
Grated chocolate, almond slivers, glace cherries to decorate
(We think glace cherries are the candied cherries that you find in
fruit cake)

Break up the cake and place in a large glass dish. Pour over the
sherry and place in the fridge for at least an hour for the sponge
to absorb the sherry. Spread the fruit over the top of the sponge
then add the custard. Top with thick whipped cream and decorate
with grated chocolate, nuts and cherries. Absolutely delicious!

The Skinny: Use low fat cake, fresh fruit, fat free custard or
even vanilla yogurt and fat free whipped cream. You could also
leave off the chocolate, nuts and candied cherries if you must.

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Grocery List
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1 and 1/2 tsp. baking powder
1 and 1/4 cup all-purpose flour
4 eggs, beaten
1 cup milk
1 quart of shucked oysters (with liquor)
About 3/4 cup cooking oil for frying
1 and 1/2 cup mayonnaise
1/2 cup dill pickle relish
1 cup ketchup
3 Tbsp. horseradish
1 cup sesame seeds
1/2 cup plain bread crumbs
6 - 8 flounder fillets
4 cups shredded green cabbage
1 shredded carrot
1/2 cup sugar
1/4 cup red wine vinegar
1 tsp. celery seed
2 cups fresh baby lima beans
2 cups fresh sweet corn kernels (cut off of fresh corn on the cob)
4 Tbsp. butter
1 14-oz. can chopped tomatoes (or one or two chopped fresh tomatoes)
1 large Sponge Cake (From the name of this recipe we suppose it
should be half-stale)
Any tinned fruit - raspberries, peaches, mixed fruit or fresh fruit
which has been poached in sugar and water and strained
Pint thick custard (cooled)
Pint whipped cream
Good measure (at least a large glass) of sweet sherry
Grated chocolate, almond slivers, glace cherries to decorate (We
think glace cherries are the candied cherries that you find in
fruit cake)