ArcaMax Recipes 07/22/2005

Smoked Salmon Points
Stout Pork Loin Chops
Stuffed Summer Squash
Key Lime Cheesecake

We hope you enjoy this menu that serves 6 to 8.
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Appetizer
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Smoked Salmon Points

4 oz. smoked salmon cut into small bite-sized pieces<br />
1/4 cup green onions, chopped<br />
2 Tbsp. fresh lemon juice<br />
1 tsp. lemon zest <br />
1/4 cup olive oil <br />
1 Tbsp. capers <br />
2 cloves garlic, minced <br />
1/4 cup black olives, chopped <br />
Salt and pepper to taste <br />
Toasted pita bread

Combine green onions, lemon juice, lemon zest, olive oil, capers,
garlic, olives and salt and pepper. Arrange salmon on pita toast
and top with green onion mixture.

The Skinny: Not much room for improvement here.
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Main Course
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Stout Pork Loin Chops

6 - 8 pork loin chops about 2 inches thick<br />
Salt and pepper <br />
8 - 10 fresh sprigs of rosemary or 3 Tbsp. dried rosemary <br />
1 pint stout (we use Guinness, of course)

Place pork loin chops in deep dish. Sprinkle both sides with salt
and pepper. Cover both sides with fresh rosemary sprigs and/or
dried rosemary. Pour entire pint of stout beer over the chops or
up to the top of the dish. Marinate overnight, turning once or
twice. Prepare grill with medium hot coals and grill pork loin
chops until done, usually about 10 minutes per side but cooking
times can vary greatly depending on thickness of chops and heat
of coals.

The Skinny: Did you know that Guinness Stout actually has fewer
calories than most other beers? You would think that this lovely,
thick elixir would be quite heavy but it is similar to light beer
in terms of calories. This little bit of information is really
irrelevant to this recipe but I thought y'all should know this.

Stuffed Summer Squash

3 - 4 large summer squash sliced lengthwise<br />
1 10-oz. package frozen mixed vegetables<br />
2 cloves garlic, minced <br />
1 Tbsp. butter <br />
1 cup herb stuffing <br />
2 tomatoes, chopped <br />
1 cup cheddar cheese, shredded

Place squash in boiling water for about 10 minutes. Remove from
water and allow to cool. Meanwhile cook vegetables with garlic
and butter drain excess water. Combine stuffing and tomatoes
in a large bowl and add vegetables. Scoop out seeds in the
squash and place stuffing mixture in each squash. Sprinkle
with cheese and bake at 350 degrees for about 40 minutes.
Squash should be crisp-tender and not mushy.

The Skinny: Use low fat stuffing and cheese.

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Dessert
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Key Lime Cheesecake

1 9-inch deep-dish graham cracker crust <br />
3 eggs <br />
2 8-oz. packages cream cheese, softened<br />
2/3 cup sugar <br />
16 oz. sour cream <br />
1 tsp. vanilla <br />
1/4 cup key lime juice

Beat eggs. Add cream cheese, sugar, sour cream, vanilla and
key lime juice and beat until smooth. Pour into pie crust and
bake at 350 degrees for 60 - 70 minutes. Allow to cool in the
refrigerator for several hours before serving.

The Skinny: Use your favorite egg and sugar substitute and
light cream cheese and sour cream.
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Grocery List
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4 oz. smoked salmon
1/4 cup green onions, chopped
2 Tbsp. fresh lemon juice
1 tsp. lemon zest
1/4 cup olive oil
1 Tbsp. capers
4 cloves garlic
1/4 cup black olives, chopped
Toasted pita bread
6 - 8 pork loin chops about 2 inches thick
8 - 10 fresh sprigs of rosemary or 3 Tbsp. dried rosemary
1 pint stout (we use Guinness, of course)
3 - 4 large summer squash
1 10-oz. package frozen mixed vegetables
1 Tbsp. butter
1 cup herb stuffing
2 tomatoes
1 cup cheddar cheese, shredded
1 9-inch deep-dish graham cracker crust
3 eggs
2 8-oz. packages cream cheese, softened
2/3 cup sugar
16 oz. sour cream
1 tsp. vanilla
1/4 cup key lime juice