ArcaMax Recipes 09/30/2005

Creamy Tarragon Dip
Tangy Chicken Pasta Salad
Parmesan Zucchini
Chocolate Cake with Raspberry Sauce

We hope you enjoy this menu that serves 6 to 8.
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Appetizer
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Creamy Tarragon Dip

1 8-oz. package cream cheese, softened
1/2 cup sour cream
1 clove garlic, minced
1 Tbsp. fresh tarragon, chopped
1/4 cup green onions, chopped
1 tsp. fresh lemon juice

Combine all ingredients in a blender or food processor until
smooth. Serve with fresh raw vegetables, crackers or toasted
bread pieces. Tarragon adds a nice flavor to the traditional
cream cheese and sour cream base.

The Skinny: Use light cream cheese and sour cream.
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Main Course
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Tangy Chicken Pasta Salad

1 pound Penne pasta cooked according to package directions,
drained and cooled
1 13-oz. bottle zesty Italian dressing (Add as needed to taste)
2 cups cooked chicken breasts cut into bite-sized pieces
1 cup sliced pepperoni or salami
1 cup black olives, sliced
1 cup cubed mozzarella cheese
1 pint small cherry or grape tomatoes

Combine all ingredients in a large bowl and toss. Chill for about
1 hour before serving.

The Skinny: Use fat free dressing, skinless chicken breasts,
low fat turkey pepperoni and low fat cheese.

Parmesan Zucchini

4 - 6 fresh zucchini, coarsely chopped
1/4 cup butter
Salt and pepper to taste
1 Tbsp. fresh lemon juice
2/3 cup fresh grated Parmesan cheese

Saute zucchini in butter with salt, pepper and lemon juice,
sprinkle with Parmesan cheese and serve.

The Skinny: You could leave out the Parmesan cheese but then
it wouldn't be Parmesan Zucchini, would it?
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Dessert
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Chocolate Cake with Raspberry Sauce

2 cups all-purpose flour
1 and 1/4 cups sugar
1 and 1/3 cups buttermilk
2 eggs
2/3 cup unsweetened cocoa
1 and 1/2 cups butter, softened
2 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla extract

Combine all ingredients in a large bowl and beat with a hand
mixer for several minutes until a batter forms. Pour into a
greased 13 x 9-inch baking pan and bake at 350 for about 30
minutes or until toothpick comes out clean. Allow to cool for
about 1 hour before slicing and serving with raspberry sauce,
recipe to follow.

Raspberry Sauce

1 10-oz. package frozen raspberries
1/4 cup sugar
1 Tbsp. orange flavored liquor or 1 tsp. orange extract
1 tsp. fresh lemon juice

Place all ingredient sin a blender and puree, pour over cake
just before serving.

The Skinny: Use your favorite sugar and egg substitute.
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Grocery List
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1 8-oz. package cream cheese, softened
1/2 cup sour cream
1 clove garlic
1 Tbsp. fresh tarragon, chopped
1/4 cup green onions, chopped
2 tsp. and 1 Tbsp. fresh lemon juice
1 pound Penne pasta cooked according to package directions,
drained and cooled
1 13-oz. bottle zesty Italian dressing (Add as needed to taste)
2 cups cooked chicken breasts cut into bite-sized pieces
1 cup sliced pepperoni or salami
1 cup black olives, sliced
1 cup cubed mozzarella cheese
1 pint small cherry or grape tomatoes
4 - 6 fresh zucchini, coarsely chopped
1/4 cup butter
2/3 cup fresh grated Parmesan cheese
2 cups all-purpose flour
1 and 1/2 cups sugar
1 and 1/3 cups buttermilk
2 eggs
2/3 cup unsweetened cocoa
1 and 1/2 cups butter, softened
2 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla extract
1 10-oz. package frozen raspberries
1 Tbsp. orange flavored liquor or 1 tsp. orange extract