ArcaMax Recipes for February 1, 2008
Baked Brie
Turkey Pot Pie
Orange Pineapple Congealed Salad
Cherry Pie
We hope you enjoy this menu that serves 6 to 8.
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Appetizer
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Baked Brie
1 5-inch diameter round of Brie cheese
1 cup mango chutney
One half cup pecans, chopped
Place Brie on a baking sheet and cover with chutney and chopped
pecans. Bake at 300 degrees for about 20 minutes or until Brie
starts to soften. Serve with crackers and apple slices or fresh
seedless grapes.
The Skinny: Serve with low fat crackers.
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Main Course
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Turkey Pot Pie
2 Tbsp. butter or oil
1 clove garlic, minced
2 ribs celery, diced
1 small white onion, diced
1 carrot, diced
One quarter cup flour
1 and one half cups chicken broth
One third cup dry white wine, optional1
One third cup fresh parsley, chopped
1 tsp. dried thyme
1 tsp. dried oregano
One half cup Half and Half or light cream
2 - 3 cups cooked turkey, cubed
Salt and pepper to taste
1 package frozen puff pastry sheets, thawed
1 egg
Melt butter in a saucepan and saute garlic, celery, onion and carrot
until tender. Add flour and stir. Add chicken broth, wine, parsley,
thyme and oregano and cook for 2-3 minutes.
Add Half-n-Half and turkey and stir until mixture is creamy. Add
desired amount of salt and pepper and pour mixture into a baking
dish. Cover with pastry sheets. Beat egg and brush over pastry
sheets. Bake at 400 degrees for 30 minutes. If you want to save
some time you may substitute a package of frozen mixed vegetables
instead of the carrots, onion, and celery.
The Skinny: Use fat free chicken broth and Half and Half.
Orange Pineapple Congealed Salad
2 3-oz. packages orange gelatin
2 cups hot water
1 15-oz. can crushed pineapple with juice
1 cup cheddar cheese, grated
One half cup heavy cream
Dissolve gelatin in hot water. Add crushed pineapple and chill until
partially set. Fold in cheddar cheese and heavy cream. Pour into
mold and chill until set.
The Skinny: Use fat free half and half in place of the cream.
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Dessert
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Cherry Pie
4 cups tart cherries, pitted
1 cup sugar
2 Tbsp. flour
1 tsp. ground cinnamon
1 Tbsp. butter, melted
1 double 9 inch pie crust
Combine cherries, sugar, flour and cinnamon in a bowl and toss well.
Pour cherry mixture in the bottom half of the piecrust and top with
butter. Place the top ****tion of the piecrust on the cherries and
make several vents in the top with a sharp knife. You may also
sprinkle a small amount of sugar on the top crust if desired. Bake
at 350 degrees for 40 minutes. Serve warm with vanilla ice cream.
The Skinny: Use your favorite sugar substitute and serve with fat
free frozen yogurt.
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Grocery List
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1 5-inch diameter round of Brie cheese
1 cup mango chutney
One half cup pecans, chopped
1 package frozen puff pastry sheets, thawed
2 - 3 cups cooked turkey, cubed
2 ribs celery
1 small white onion
1 carrot
1 clove garlic
One quarter cup flour
1 and one half cups chicken broth
One third cup dry white wine, optional
One half cup half and half or light cream
One third cup fresh parsley, chopped
1 tsp. dried thyme
1 tsp. dried oregano
2 Tbsp. butter or oil
1 egg
2 ? 3 oz. packages orange gelatin
2 cups hot water
1 15-oz. can crushed pineapple with juice
1 cup cheddar cheese, grated
One half cup heavy cream
4 cups tart cherries, pitted
1 cup sugar
2 Tbsp. flour
1 tsp. ground cinnamon
1 Tbsp. butter, melted
1 double 9 inch pie crust
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