ArcaMax Recipes 04/05/2006

Hot Broccoli Dip
Chicken with Honey
Cashew Rice
Celery Salad
Chocolate Cake

We hope you enjoy this menu from the archives that serves 6 to 8.
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Appetizer
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Hot Broccoli Dip

1 10-oz. package frozen chopped broccoli
1 can cream of celery soup
8 oz. sour cream
1 Tbsp. Worcestershire sauce
1 clove garlic, minced
2 tomatoes, chopped

Cook broccoli as directed on the package, drain. Place
broccoli in a blender with soup, sour cream, Worcestershire
sauce and garlic; blend until smooth. Stir in tomatoes.
Place in a baking dish and bake at 350 degrees for 30 minutes.
Serve with crackers or bread.

The Skinny: Use light sour cream and low fat cream of celery soup.
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Main Course
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Chicken with Honey

6 to 8 boneless chicken breasts
3 Tbsp. fresh grated ginger
3 cloves garlic, minced
6 Tbsp. fresh lemon juice
8 Tbsp. honey
2 tsp. chili powder
2 Tbsp. cornstarch
Salt and pepper to taste
1/4 cup melted butter
Fresh coriander

Combine ginger, garlic, 4 Tbsp. of the lemon juice, honey, chili
powder, cornstarch, salt and pepper and melted butter in a
blender and blend well to make a smooth paste. You may need
to add some water or a little more lemon juice to make the
paste a little runny. Stab chicken breasts all over with the
point of a sharp knife. Rub the spice paste over the chicken
and allow to marinate for at least 45 minutes (longer for a
stronger flavor).

Roast chicken breasts on a rack across a roasting pan at
400 degrees for 45 minutes or until meat is cooked through.
Sprinkle chicken with the remaining 2 Tbsp. of lemon juice
and coriander and serve over Cashew Rice (recipe follows).

The Skinny: Use skinless chicken breasts to cut down
on the fat and calories.

Cashew Rice

1/4 cup olive oil
2 bay leaves
1 onion, chopped
2 cups basmati rice (if you can't get basmati, use another
type of rice but not instant)
3/4 cup cashew pieces
Salt and pepper to taste

Heat oil in the bottom of a large pot. Add bay leaves and
onion and cook until onion is golden. Remove bay leaves,
add rice and cashew pieces and salt and pepper and cook for
about 10 minutes, stirring frequently. Add 3 cups of boiling
water, bring the water back to a boil then cover and cook
over low heat for about 25 minutes or until water is absorbed.

The Skinny: Not much room for improvement here.

Celery Salad

4 to 5 celery stalks
4 Tbsp. salt
7 cups water
5 Tbsp. soy sauce
3 Tbsp. vinegar
3 Tbsp. sesame seed oil
2 carrots shredded

Remove the top and bottom tips off of each celery stalk and
cut the stalks into thin diagonal strips. Add salt to water and
bring to a boil. Add celery to boiling water and blanch for
just a few minutes so that celery is crisp tender. Drain celery
in a colander and rinse well with cold water to stop the cooking
process. Mix together soy sauce, vinegar and sesame seed oil.
Add to the celery and mix well. Garnish with shredded carrot
and serve.

The Skinny: Use low sodium soy sauce.
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Dessert
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Chocolate Cake

Dry Ingredients:
1 and 3/4 cups flour
3/4 cup cocoa
2 cups brown sugar
1 and 1/2 tsp. baking powder
1 and 1/2 tsp. baking soda
1 tsp. salt

Wet Ingredients:
1/2 cup oil
2 eggs
2 tsp. vanilla essence
1 cup milk
1 cup boiling water (or coffee)

Method:
1. Add all dry ingredients together and mix well
2. Add eggs, milk, and vanilla and mix well.
3. Add boiling water/coffee at the end and mix well.
(Batter will be a bit runny).
4. Pour into a greased 8"tin and bake for approx. 50 - 60
minutes at 300 F. (We used a Bundt cake pan when we made this
cake and it worked very well).

The Skinny: Use your favorite sugar and egg substitute and
low fat milk. Use an equal measure of apple sauce in
place of the oil.

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Grocery List
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1 - 10 oz. package frozen chopped broccoli
1 can cream of celery soup
8 oz. sour cream
1 Tbsp. Worcestershire sauce
4 cloves garlic
2 tomatoes
6 to 8 boneless chicken breasts
3 Tbsp. fresh grated ginger
6 Tbsp. fresh lemon juice
8 Tbsp. honey
2 tsp. chili powder
2 Tbsp. cornstarch
1/4 cup melted butter
Fresh coriander
1/4 cup olive oil
2 bay leaves
1 onion
2 cups basmati rice (if you can't get basmati, use another type
of rice but not instant)
3/4 cup cashew pieces
4 to 5 celery stalks
5 Tbsp. soy sauce
3 Tbsp. vinegar
3 Tbsp. sesame seed oil
2 carrots shredded
1 and 3/4 cups flour
3/4 cup cocoa
2 cups brown sugar
1 and 1/2 tsp. baking powder
1 and 1/2 tsp. baking soda
1/2 cup oil
2 eggs
2 tsp. vanilla essence
1 cup milk

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