ArcaMax Recipes 06/24/2005

White Gazpacho Soup
Mixed Greens and White Bean Salad
Hearty Spaghetti with Meat Balls
Easy Peanut Butter Chocolate Cake

We hope you enjoy this menu that serves 6 to 8.
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Appetizer
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White Gazpacho Soup

2 medium cucumbers
2 cloves garlic, crushed
1 pint sour cream
1/2 to 3/4 cup plain yogurt as needed
Salt and pepper to taste
1/4 to 1/2 cup chicken stock (if needed)
3 dashes Tabasco
Chopped tomatoes, scallions, and parsley for garnish
Slivered almonds for garnish

Peel cucumbers; mince in food processor. Add garlic, sour cream,
1/2 cup yogurt, salt, and pepper; blend. Adjust consistency by
adding stock if too thick or more yogurt if too thin. Add
Tabasco, and adjust seasoning to taste. Place in covered
container and chill overnight. To serve, garnish with tomatoes,
scallions, parsley, and almonds.

The Skinny: Use light sour cream, and fat free yogurt and
chicken stock.
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Main Course
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Mixed Greens and White Bean Salad

1 15-oz. can great northern beans, drained
6 cups mixed greens
2 tomatoes, chopped

Combine and toss these 3 ingredients together and place on salad
plates.

Dressing:

1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 tsp. dried rosemary
Salt and pepper to taste

Combine all ingredients together in a cruet and sprinkle over the
salad just before serving.

The Skinny: Not much room for improvement.

Hearty Spaghetti and Meatballs

Meatballs:

1 pound lean ground beef
1 clove garlic, minced
1 egg
2/3 cup Italian bread crumbs
1/4 cup fresh parsley, chopped

Combine all ingredients and form into meatballs and set aside.

Sauce:
1 large onion, chopped
2 cloves garlic, minced
1 pound Italian sausage cut into 1-inch pieces

2 8-oz. cans tomato sauce
1 6-oz. can tomato paste
1 15-oz. can diced tomatoes
1/4 cup red wine
1 Tbsp. dried oregano
1/4 cup fresh parsley, chopped
1 cup fresh mushrooms, sliced

Brown meatballs and set aside. Brown onion, garlic and sausage
together and drain. Place these ingredients, the meatballs and
the remainder of the ingredients in a crock-pot and cook over low
heat for several hours. Serve over pasta.

The Skinny: Use the leanest ground beef you can find, your
favorite egg substitute and low fat sausage.

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Dessert
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Easy Peanut Butter Chocolate Cake

1 package chocolate fudge cake mix
2/3 cup peanut butter chips
1 cup hot fudge sauce
1 cup caramel sauce
Whipped topping

Mix cake according to package directions and stir in peanut butter
chips. Bake according to cake box directions. Poke holes in the
cake as soon as it is removed from the oven and pour caramel and
hot fudge over the cake. Allow the cake to cool and spread whipped
topping over the cake.

The Skinny: Peanut butter chips, hot fudge and caramel...and you
want to know The Skinny? You are joking, right? Anyway, use fat
free whipped topping. You might also be able to find low fat
versions of the peanut butter chips, fudge and caramel.
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Grocery List
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2 medium cucumbers
7 cloves garlic
1 pint sour cream
1/2 to 3/4 cup plain yogurt
1/4 to 1/2 cup chicken stock
3 dashes Tabasco
Chopped tomatoes, scallions, and parsley for garnish
Slivered almonds for garnish
1 15-oz. can great northern beans, drained
6 cups mixed greens
2 tomatoes, chopped
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp. dried rosemary
1 pound lean ground beef
1 egg
2/3 cup Italian bread crumbs
1/2 cup fresh parsley, chopped
2 8-oz. cans tomato sauce
1 6-oz. can tomato paste
1 15-oz. can diced tomatoes
1 large onion, chopped
1 pound Italian sausage cut into 1-inch pieces
1/4 cup red wine
1 Tbsp. dried oregano
1 cup fresh mushrooms, sliced
1 package chocolate fudge cake mix
2/3 cup peanut butter chips
1 cup hot fudge sauce
1 cup caramel sauce
Whipped topping