ArcaMax Recipes 09/21/2005

Hot Artichoke Spread
Portabello Sandwiches
Red Bean and Corn Salad
Apple Cobbler

We hope you enjoy this menu which serves 6 to 8.
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Appetizer
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Hot Artichoke Spread

1 14-oz. can artichoke hearts, drained and finely chopped
1 8-oz. package cream cheese, softened
1 garlic clove, minced
1/3 cup mayonnaise
2/3 cup Parmesan cheese, grated

Combine all ingredients in a bowl and mix well. Place in a
lightly greased casserole dish and bake for 20 minutes at
350 degrees. Serve warm with crackers and/or toast points.

The Skinny: Use light cream cheese and low fat or light
mayo.
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Main Course
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Portabello Sandwiches

6 - 8 large Portabello mushroom caps
1/4 cup extra-virgin olive oil
2/3 cup balsamic vinegar
3 cloves garlic, minced
Salt and pepper
6 - 8 Kaiser rolls
Sliced onion
Sliced tomato
Sliced provolone cheese

Sauce:
1/4 cup mayonnaise
1/4 tsp. garlic powder
1/3 cup finely chopped green olives

Place mushrooms and next 4 ingredients in a large ziploc bag
and marinate for several hours. Meanwhile you can prepare
condiments for the sandwiches and combine the mayonnaise,
garlic powder and green olives to create a sauce for the
sandwiches. After the mushrooms have marinated, heat grill
or broiler and cook for several minutes per side. Place on
rolls, top with sauce and add the desired condiments.

The Skinny: You are already off to a good start with
mushrooms rather than meat. Use low fat provolone cheese
and light mayo for the sauce.

Red Bean and Corn Salad

1 15-oz. can cannelli beans, rinsed and drained
1 15-oz. can red kidney beans, rinsed and drained
1 10-oz. package frozen corn, thawed and drained
2 zucchini, diced
1/3 cup red onion, diced
1/4 cup fresh parsley, chopped
1/2 cup oil
1/2 cup vinegar
1/3 cup sugar
1 tsp. dry mustard
Salt and pepper to taste

Combine all ingredients and mix well. Chill before serving.

The Skinny: Use your favorite sugar substitute.
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Dessert
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Apple Cobbler

6 cups apples, peeled, cored and sliced
1 cup sugar
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
2 Tbsp. butter

Topping:
1 cup all-purpose flour
1/4 cup sugar
1 tsp. baking powder
1/4 cup butter, melted
1 Tbsp. lemon juice

Combine apples, 1-cup sugar, nutmeg, cinnamon and 2 Tbsp. butter
in a saucepan and cook over medium heat until apples are
crisp-tender. Place apples in a lightly greased 8 x 8-inch
baking dish. Combine topping ingredients until crumb mixture
forms. Sprinkle over apples and bake at 350 for about 20 minutes.
Serve with ice cream or frozen yogurt.

The Skinny: Use your favorite sugar substitute with the
apples and in the topping.

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Grocery List
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1 14-oz. can artichoke hearts, drained and finely chopped
1 8-oz. package cream cheese, softened
4 garlic clove, minced
3/4 cup mayonnaise (actually its 7/12 of a cup but that's a
little too exact)
2/3 cup Parmesan cheese, grated
6 - 8 large Portabello mushroom caps
1/4 cup extra-virgin olive oil
2/3 cup balsamic vinegar
6 - 8 Kaiser rolls
Sliced onion
Sliced tomato
Sliced provolone cheese
1/4 tsp. garlic powder
1/3 cup finely chopped green olives
1 15-oz. can cannelli beans, rinsed and drained
1 15-oz. can red kidney beans, rinsed and drained
1 10-oz. package frozen corn, thawed and drained
2 zucchini, diced
1/3 cup red onion, diced
1/4 cup fresh parsley, chopped
1/2 cup oil
1/2 cup vinegar
1 and 3/4 cup sugar (again, it is actually 1 and 7/12 cups sugar)
1 tsp. dry mustard
6 cups apples, peeled, cored and sliced
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1/4 cup and 2 Tbsp. butter
1 cup all-purpose flour
1 tsp. baking powder
1 Tbsp. lemon juice