ArcaMax Recipes 07/20/2005

Stuffed Grape Leaves
Mediterranean Salad with Feta Cheese Dressing
Pork Tenderloins with Orange and Rosemary
Strawberry Pretzel Pie

We hope you enjoy this menu that serves 6 to 8.
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Appetizer
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Stuffed Grape Leaves

1 cup chopped fennel
1 cup onion, chopped
2 tomatoes, seeded and chopped
1/2 cup uncooked rice
2 Tbsp. olive oil
1/2 cup fresh mint, chopped
1/3 cup lemon juice
1/2 tsp. red pepper
1/2 tsp. salt
1 large jar grape leaves
3 cups chicken broth
1/2 cup lemon juice
1/4 cup olive oil
Lemon slices for garnish

Place fennel and onion in a food processor and process until
minced. Combine with tomatoes, rice, 2 Tbsp. olive oil, mint,
1/3 cup lemon juice, red pepper and salt and mix well. Drain
liquid from grape leaves and rinse to remove some of the
saltiness. Snip stems of grape leaves with scissors and lay
leaves out flat. Place about 1 Tbsp. of filling on each grape
leaf and roll from stem to end tip. You may need to secure
with a toothpick. Place stuffed grape leaves on the bottom
of a lightly greased saucepan, add chicken broth, 1/2 cup
lemon juice and 1/4 cup olive oil and bring to a boil. Reduce
heat and simmer for 30 minutes covered. Drain liquid and
garnish with lemon slices and chill before serving.

The Skinny: Use fat free chicken broth. This dish has a
bit of olive oil in it but olive oil is supposed to be
the most healthful type of oil.
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Main Course
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Mediterranean Salad

1 head iceberg lettuce, coarsely chopped
2 cucumbers, sliced
1 white onion, thinly sliced
1 15-oz. jar hearts of palm, drained and sliced
2 tomatoes cut into 8 pieces
1 cup Kalamata black olives
Sardines or anchovies are optional

Combine all ingredients on a large platter and serve with
Feta cheese dressing. You may also use the stuffed grape
leaves on the salad.

Feta Cheese Dressing

8 oz. Feta cheese, crumbled
1/4 cup olive oil
1/4 cup red wine vinegar
4 oz. sour cream
1 tsp. Worcestershire sauce
1 tsp. dried oregano
1/2 tsp. dried basil

Combine all ingredients in a cruet and shake well. Place
in the refrigerator for several hours before pouring over
salad.

The Skinny: Use low fat sour cream.

Pork Tenderloin with Orange and Rosemary

2 pounds pork tenderloin, sliced into 1 inch pieces
Salt and pepper
1 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. dried rosemary, crushed
2/3 cup dry red wine
1 cup chicken broth
1/2 cup orange juice
1 Tbsp. flour or cornstarch

Flatten each piece of pork with a meat mallet until they are
about 1/2 inch thick. Sprinkle with salt and pepper. Heat oil
in a skillet and brown pork on each side for several minutes
and remove from heat. Add garlic, rosemary and red wine to pork
dripping and cook for several minutes. Combine chicken broth
with orange juice and cornstarch or flour and add to skillet.
Heat until thickened and serve over pork medallions.

The Skinny: Use fat free chicken broth and reduced sugar
orange juice.
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Dessert
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Strawberry Pretzel Pie

Crust:

2 cups crushed pretzels
1/2 cup butter, melted
1/4 cup sugar

Combine ingredients and press into the bottom of a 13 x 9 inch
baking pan. Bake for 10 minutes at 350 degrees and allow to cool.

Filling:

1 8-oz. package cream cheese, softened
1 9-oz. carton whipped topping
2/3 cup sugar

Combine and pour over crust and chill.

Topping:

1 6-oz. package strawberry gelatin
2 cups boiling water
2 cups frozen strawberries, thawed

Dissolve gelatin in boiling water and stir in strawberries.
Pour over filling and chill until gelatin sets. Slice and serve.

The Skinny: Use fat free pretzels, your favorite sugar
substitute, low fat cream cheese and low fat whipped topping.

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Grocery List
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1 cup chopped fennel
3 onions
4 tomatoes
1/2 cup uncooked rice
1 cup olive oil
1/2 cup fresh mint, chopped
1 cup lemon juice
1/2 tsp. red pepper
1 large jar grape leaves
4 cups chicken broth
Lemon slices for garnish
1 head iceberg lettuce, coarsely chopped
2 cucumbers, sliced
1 15-oz. jar hearts of palm, drained and sliced
1 cup Kalamata black olives
Sardines or anchovies are optional
8 oz. Feta cheese, crumbled
1/4 cup red wine vinegar
4 oz. sour cream
1 tsp. Worcestershire sauce
1 tsp. dried oregano
1/2 tsp. dried basil
2 pounds pork tenderloin, sliced into 1 inch pieces
2 cloves garlic
1 tsp. dried rosemary
2/3 cup dry red wine
1/2 cup orange juice
1 Tbsp. flour or cornstarch
2 cups crushed pretzels
1/2 cup butter, melted
1/4 cup sugar
1 8-oz. package cream cheese
1 9-oz. carton whipped topping
2/3 cup sugar
1 6-oz. package strawberry gelatin
2 cups frozen strawberries, thawed