ArcaMax Recipes 02/03/2006

Curry Clam Dip
Southern Pear Salad
Chicken Casserole
Lemon Cookies Dipped in Chocolate and Pecans

Hope y'all enjoy this menu that serves 6 to 8.
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Appetizer
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Curry Clam Dip

2 small cans minced clams (usually 4 to 6 oz. per can)
2 6-oz. packages cream cheese softened
One half cup butter, melted
1 medium onion finely chopped
1 Tbsp. Confectioner's sugar
1 Tbsp. Vermouth
1 Tbsp. dried parsley
1 Tbsp. curry powder

Combine all ingredients in baking dish and bake at 325 degrees for
30 minutes. Serve with crackers. In preparing this recipe, the
cook is entitled to one additional Tbsp. of Vermouth combined with
a generous helping of dry gin -- shaken not stirred.

The Skinny: Use light cream cheese. Also, for the cook's extra
measure of Vermouth, add the Vermouth to the ice in the glass,
swish it around once or twice and then pour out the Vermouth
before adding the gin. You may not save that many calories
but you will end up with a proper dry martini.

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Main Course
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Southern Pear Salad

Boston lettuce leaves
3 cans (15 oz.) pear halves, drained
One quarter cup mayonnaise
One half cup shredded cheddar cheese

Place 2 - 3 lettuce leaves on salad plate. Place 2 pear halves
on lettuce leaves. Place 2 Tbsp. of mayonnaise on top of the
pears. Sprinkle with cheddar cheese.

The Skinny: Use low fat cheese and low fat or light mayo.

Chicken Casserole

2 - 3 lbs. cubed cooked chicken
16 oz. sour cream
1 4-oz. jar sliced mushrooms
1 can (10 and three quarter oz.) cream of mushroom soup
1 cup chicken broth
8 oz. seasoned stuffing cubes
One half cup butter

Mix chicken, sour cream, mushrooms, cream of mushroom soup and
chicken broth together in large baking dish. Place stuffing over
chicken mixture. Melt butter and pour over stuffing. Bake at
350 degrees for 35 to 40 minutes.

The Skinny: Use light chicken broth and sour cream. You can
also use low fat cream of mushroom soup.

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Dessert
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Lemon Cookies Dipped in Chocolate and Pecans

One half cup butter
One half cup sugar
1 and one half cup flour
1 Tbsp. lemon juice
1 tsp. lemon zest
One half cup chocolate bark
One quarter cup pecans, finely chopped

Place butter, sugar, flour, lemon juice, and lemon zest in a food
processor and process until dough forms. Divide dough into 2
equal parts and roll into a log. Wrap each log in
wax paper and chill until firm. Cut into one half inch pieces
and place on an ungreased cookie sheet. Bake for 15 minute at
325 degrees. Remove from oven and allow to cool. Meanwhile
melt the chocolate bark according to directions on the package.
(We find it easier to melt chocolate in a glass bowl in the
microwave and stir halfway during the cooking time. When
chocolate is melted, dip one end of each cookie in the chocolate
and then in the pecans. Allow to cool on wax paper.

The Skinny: Use your favorite sugar substitute.

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Grocery List
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2 small cans minced clams (usually 4 to 6 oz. per can)
2 6-oz. packages cream cheese softened
1 and one half cup butter
1 medium onion finely chopped
1 Tbsp. Confectioner's sugar
1 Tbsp. Vermouth
1 Tbsp. dried parsley
1 Tbsp. curry powder
3 cans (15 oz.) pear halves, drained
Boston lettuce leaves
One half cup shredded cheddar cheese
One quarter cup mayonnaise
2 - 3 lbs. cubed cooked chicken
8 oz. seasoned stuffing cubes
1 cup chicken broth
1 can (10 and three quarter oz.) cream of mushroom soup
1 4-oz. jar sliced mushrooms
16 oz. sour cream
One half cup sugar
1 and one half cup flour
1 Tbsp. lemon juice
1 tsp. lemon zest
One half cup chocolate bark
One quarter cup pecans, finely chopped

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