ArcaMax Recipes 12/07/2005

Vichyssoise
Vegetable Rice Salad
Orange Cornish Hens
Peach and Strawberry Cobbler

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

8 green onions, chopped
6 stalks celery, sliced
1/4 cup butter
8 potatoes, peeled and thinly sliced
4 cups chicken broth
2 cups milk or light cream
Salt and pepper to taste
Fresh parsley for garnish

Saute onions and celery in butter until tender. Add potatoes
and chicken broth and cook until tender. Place mixture in food
processor and puree. Add milk, salt and pepper to taste. Chill
and serve with fresh parsley garnish.

The Skinny: Use fat free chicken broth and low fat milk or fat
free Half and Half.
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Main Course
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Vegetable Rice Salad

2 cups wild rice
3 cups water
1/4 cup carrots, chopped
1/4 cup celery, chopped
1/4 cup asparagus, chopped
1/4 cup cucumber, chopped
1/4 cup pitted black olives, chopped
3 Tbsp. fresh parsley, chopped
1/4 cup olive oil
2 Tbsp. fresh lemon juice
1/4 cup slivered almonds
Salt and pepper to taste

Place rice and water in large saucepan and bring to a boil. Cover
and cook on low heat for 30 - 35 minutes or until water is
absorbed. During same time, place carrots, celery, asparagus
in small amount of water and cook over medium high heat for 15
minutes or until vegetables are just crisp/tender. When rice
is done, add vegetables including cucumber and olives, to rice.
Add olive oil, lemon juice and almonds. Stir to mix thoroughly
and season with salt and pepper.

The Skinny: Not much room for improvement here.

Orange Cornish Hens

8 Cornish Hens
24 oz. orange juice
3 Tbsp. sugar
1/2 cup dry sherry
2 naval oranges, chopped
1 Tbsp. orange zest
1/4 cup butter
Salt and pepper to taste
2 Tbsp. cornstarch
2 Tbsp. water

Cook hens at 350 degrees for approximately 35 - 45 minutes
depending in size. At same time, combine orange juice, sugar,
sherry, oranges, orange zest, butter and salt and pepper in a
small sauce pan. Simmer over low heat for 15 minutes. Combine
cornstarch and water together, mix well and add to orange juice
mixture. Simmer until thickened.
Pour orange sauce over cooked hens and serve.

The Skinny: Use your favorite sugar substitute.

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Dessert
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Peach and Strawberry Cobbler

1 cup fresh strawberries, sliced
1 and 1/2 pound fresh peaches, sliced
2 Tbsp. lemon juice
1 and 1/2 cups biscuit mix
1/2 cup milk
3 Tbsp. butter, melted
1/4 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg





Place peaches and strawberries in a 2 quart baking dish.
Drizzle lemon juice over fruit. Mix biscuit mix and milk
together and pour over fruit. Pour melted butter over biscuit mix.
Sprinkle sugar, cinnamon and nutmeg on top and bake at 400
degrees for 35 to 40 minutes.

The Skinny: Use reduced fat biscuit mix, low fat milk and
your favorite sugar substitute.

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Grocery List
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8 green onions, chopped
6 stalks celery
1/4 cup butter
8 potatoes
4 cups chicken broth
2 cups milk or light cream
Fresh parsley for garnish
2 cups wild rice
1/4 cup carrots, chopped
1/4 cup celery, chopped
1/4 cup asparagus, chopped
1/4 cup cucumber, chopped
1/4 cup pitted black olives, chopped
3 Tbsp. fresh parsley, chopped
1/4 cup olive oil
2 Tbsp. fresh lemon juice
1/4 cup slivered almonds
8 Cornish Hens
24 oz. orange juice
3 Tbsp. sugar
1/2 cup dry sherry
2 naval oranges
1 Tbsp. orange zest
1/4 cup butter
2 Tbsp. cornstarch
1 cup fresh strawberries, sliced
1 and 1/2 pounds fresh peaches, sliced
2 Tbsp. lemon juice
1 and 1/2 cups biscuit mix
1/2 cup milk
3 Tbsp. butter, melted
1/4 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg

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