ArcaMax Recipes 06/30/2005

Spicy Shrimp
Celery Burgers
Crunchy Red Cabbage Salad
Fried Green Tomatoes
Raspberry Parfaits

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Appetizer
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Spicy Shrimp

5 Tbsp. olive oil
6 Tbsp. Tabasco sauce
3 garlic cloves, minced
3 tsp. fresh lime juice
2 pounds medium shrimp, shelled and deveined

Combine first 4 ingredients. Mix well and pour over shrimp in a large
bowl. Allow shrimp to marinate for at least one hour. Prepare medium
hot grill. Thread shrimp onto shish kabob-type skewers and grill for
about 3 minutes per side over medium hot grill. If you do not want to
grill the shrimp then broil them in the oven for about the same amount
of time.

The Skinny: Olive oil is supposed to be the most healthful oil you can
use.
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Main Course
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Celery Burgers

2 pounds lean ground beef (we actually use ground venison)
5 to 6 stalks of celery
Salt and fresh ground pepper
1 Tbsp. Worcestershire sauce
Hamburger buns and fixings

Put ground beef in a large bowl. Chop celery very finely (the smaller
the celery pieces the better the burgers hold together while cooking).
Add salt and pepper and Worcestershire sauce. Mix ingredients well.
Form patties and cook over medium charcoal grill (or gas grill if you
must) until done. Serve on buns with condiments.

The Skinny: The celery adds volume to the burgers and cuts down on
the amount of fat and calories in each burger...it also adds a nice
flavor to the burgers. If you are having trouble with the beef/celery
mixture sticking together as patties, add one beaten egg to the mix.

Fried Green Tomatoes

Slice 6 green tomatoes about as thick as your little finger......
In a bag, put
4 Tbsp. flour and
2 Tbsp. cornmeal and
Salt and pepper to taste (At least 1 tsp. of each).
Mix together 2 slightly beaten eggs and 2 Tbsp. milk

Dip tomato slices in egg mixture and drop in bag with flour mixture.
Shake bag to coat tomato slices. Fry in large skillet with about 1/2
inch of oil. Keep slices separated. Brown on each side until golden
brown.

The Skinny: Remember, we are talking fried green tomatoes
so you can only expect so much in the skinny department. Use
low fat milk and your favorite egg substitute

Crunchy Red Cabbage Salad
(Makes 2 big bowls)

1 cup white vinegar
1/4 tsp. dry mustard (We used a little more)
1/4 cup sugar
1 red cabbage shredded
1 green pepper diced finely (yuck...I don't like green peppers and
would leave this out)
1 large onion diced finely
2 sticks finely chopped celery
1 tsp. celery seeds
1/2 cup chopped parsley
Salt and pepper to taste
1 cup sour cream
1/4 cup olive oil

Heat 1 cup white vinegar, 1/4 tsp. mustard and 1/4 cup
sugar to a boil. Combine remaining ingredients and divide
between 2 large bowls. While vinegar mixture is still hot,
pour over cabbage mixture and mix well. Place in refrigerator
in an enclosed container for 24 hours before using. Keeps
well for up to 2 weeks in the fridge. Salad is crisper after
48 hours.

The Skinny: Use your favorite sugar substitute and light sour cream.
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Dessert
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Raspberry Parfaits

1 store bought or homemade angel food cake cut into bite-sized
pieces
4 cups fresh or frozen raspberries (frozen should be thawed)
1/4 cup seedless raspberry jam
1 Tbsp. orange flavored liqueur (optional)
2 cups vanilla yogurt
1 container whipped topping
1/2 cup slivered almonds

Combine raspberries, raspberry jam and orange flavored liqueur
together and mix well. If you are using frozen raspberries you
may need to add a small amount of sugar to this mixture if the
jam doesn't sweeten it enough. Alternate layers of angel food
cake followed by raspberry mixture and then vanilla yogurt in
parfait glasses. Top with whipped topping and slivered almonds.

The Skinny: Use fat free yogurt and whipped topping.
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Grocery List
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5 Tbsp. olive oil
6 Tbsp. Tabasco sauce
3 garlic cloves, minced
3 tsp. fresh lime juice
2 pounds medium shrimp
2 pounds lean ground beef (we actually use ground venison)
7 to 8 stalks of celery
1 Tbsp. Worcestershire sauce
Hamburger buns and fixings
6 green tomatoes
4 Tbsp. flour
2 Tbsp. cornmeal
2 eggs
2 Tbsp. milk
1 cup white vinegar
1/4 tsp. dry mustard (We used a little more)
1/4 cup sugar
1 red cabbage
1 green pepper
1 large onion
1 tsp. celery seeds
1/2 cup chopped parsley
1 cup sour cream
1/4 cup olive oil
1 store bought or homemade angel food cake cut into bite-sized
pieces
4 cups fresh or frozen raspberries (frozen should be thawed)
1/4 cup seedless raspberry jam
1 Tbsp. orange flavored liqueur (optional)
2 cups vanilla yogurt
1 container whipped topping
1/2 cup slivered almonds