ArcaMax Recipes 10/05/2005

Egg Drop Soup
Cashew Chicken Stir-Fry
Chilled Fresh Asparagus
Pineapple Cream Cake

We hope you enjoy this menu that serves 6 to 8.
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Appetizer
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Egg Drop Soup

6 cups chicken broth
2 tsp. salt
2 Tbsp. water
2 Tbsp. cornstarch
2 eggs slightly beaten
1/4 cup green onions, chopped

Heat chicken broth in a large pot until boiling, add salt.
Combine water and cornstarch and stir until mixed. Pour in
water/cornstarch and stir over medium heat until mixture
starts to thicken. Slowly pour in beaten egg and stir.
Remove from heat and pour into soup bowls. Sprinkle green
onions on top and serve. You may want to add crisp noodles
and/or soy sauce to the soup.

The Skinny: Use fat free chicken broth and your favorite
egg substitute.
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Main Course
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Cashew Chicken Stir-Fry

2 Tbsp. vegetable oil
1 pound boneless chicken breasts, cubed
1 onion, chopped
2 ribs celery, chopped
1/3 cup rice wine or dry sherry
1/3 cup soy sauce
1/4 cup cornstarch
1 Tbsp. fresh ginger, grated
1 6-oz. can water chestnuts
2 cups Chinese cabbage, (bok choy) chopped
1 cup bean sprouts fresh or canned
1/4 cup hoisin sauce
1/3 cup cashews

Heat oil in skillet or wok. Cook chicken until no longer pink
and set aside in a bowl. Add onion and celery to skillet and
cook until crisp-tender. Combine rice wine or sherry, soy sauce,
cornstarch and ginger together and stir until cornstarch
dissolves. Return chicken to celery and onion in the skillet
and add water chestnuts and sauce. Cook until sauce starts
to thicken. Add Chinese cabbage and bean sprouts and cook
for just one or two minutes; do not overcook because the
cabbage will become mushy. Stir in hoisin sauce and cashews
and serve over hot rice or noodles.

The Skinny: Use skinless chicken.

Chilled Fresh Asparagus

2 pounds, fresh asparagus
1/4 cup soy sauce
1 tsp. sugar
2 tsp. sesame oil

Snap off tough ends of each asparagus stalk and blanch tips in
boiling water for several minutes until crisp-tender, drain.
Run cold water over asparagus to stop cooking process. Combine
soy sauce, sugar and sesame oil and stir until sugar is dissolved.
Cut asparagus into 1-inch pieces and place in bowl with soy sauce
mixture. Toss to coat and chill for about 1 hour before serving.

The Skinny: Use your favorite sugar substitute.
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Dessert
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Pineapple Cream Cake

4 cups vanilla wafer cookies, crumbled
2 8-oz. cans crushed pineapple, drained
3 Tbsp. butter, melted
1/3 cup walnuts, chopped
1/3 cup sugar
3-oz. cream cheese, softened
1 tsp. vanilla
Whipped topping

Sprinkle 1/3 of cookie crumbs along the bottom of a one quart
dish. Combine pineapple and next 5 ingredients and mix well.
Place one half of this mixture over cookie crumbs followed by
second third of cookie crumbs. Repeat this step and chill for
several hours. Top with whipped topping just before serving.

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

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Grocery List
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6 cups chicken broth
1/4 cup and 2 Tbsp. cornstarch
2 egg slightly beaten
1/4 cup green onions, chopped
2 Tbsp. vegetable oil
1 pound boneless chicken breasts, cubed
1 onion, chopped
2 ribs celery, chopped
2 cups Chinese cabbage, (bok choy) chopped
1 cup bean sprouts fresh or canned
1 6-oz. can water chestnuts
1/3 cup rice wine or dry sherry
2/3 cup soy sauce
1 Tbsp. fresh ginger, grated
1/4 cup hoisin sauce
1/3 cup cashews
2 pounds, fresh asparagus
1/3 cup and 1 tsp. sugar
2 tsp. sesame oil
4 cups vanilla wafer cookies, crumbled
2 8-oz. cans crushed pineapple, drained
3 Tbsp. butter, melted
1/3 cup walnuts, chopped
3-oz. cream cheese, softened
1 tsp. vanilla
Whipped topping