ArcaMax Recipes for October 9, 2009




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Appetizer
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Beef Stuffed With Cream Cheese

One half pound thin sliced roast beef
8 oz. cream cheese, softened
1 clove garlic, minced
1 Tbsp. lemon juice
One half tsp. seasoned salt
1 Tbsp. prepared horseradish

Combine all ingredients except roast beef in a small bowl and mix 
well.  Spread mixture over each slice of roast beef and roll up.  
Place seam side down on a platter and refrigerate for several hours. 
When ready to serve slice into one half inch pieces.  You can mix 
some additional horseradish with a little sour cream to create a 
dipping sauce.

The Skinny:  Use lean roast beef and light cream cheese.
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Main Course
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Schnitzel Paniert 

4 very thinly sliced pork steaks
2 eggs
One half cup milk
1 cup flour
1 tsp. black pepper
One half tsp. paprika
Peanut oil for deep-frying

Preheat oil in deep fryer to medium heat.  Make a wash by blending 
well the eggs and milk. Mix flour, pepper and paprika and place this 
on a sheet of waxed paper.  Dip the steak in the egg wash, making 
certain that it is thoroughly covered. Now put the steak in the 
flour mixture, coating both sides.  Shake off excess.  Deep fry in 
hot oil for 15 minutes or until meat is no longer pink.

The Skinny:  Use your favorite egg substitute and low fat milk.  If 
you cannot find thin cut pork steaks your local butcher should be 
able to cut some for you.

Rosti

2 lbs. russet potatoes
1 cup olive oil
Salt and pepper to taste
1 Tbsp. parsley flakes

Preheat oven to 350 F.  Cut the potatoes into chunks about one inch 
thick. Dip potato chunks in the olive oil.  Sprinkle with salt and 
pepper and place cut side up in roasting pan.  Bake for 25 minutes 
or until fork inserted in a piece shows it is tender.  Place in a 
serving dish and sprinkle parsley flakes over the top.

The Skinny:  You might be able to get away with non-stick spray 
instead of olive oil;  however, olive oil is supposed to be better 
for you than other types of cooking oil.

Rotkohl 

4 cups shredded red cabbage
1 cup thinly sliced onion
1 and one half cups water
One half cup vinegar (omit this if using an aluminum pot!)

Mix cabbage and onion, place in 4 quart or larger pressure pot with 
water and vinegar (see note above).  Cook at 15 lbs. pressure for 15 
minutes.  If you don't have access to a pressure cooker, then use a 
Dutch oven or large pot with a close fitting lid and cook the 
cabbage until tender, adding additional water as necessary.

The Skinny:  Not much room for improvement here.
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Dessert
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Streusel Pie

Filling:
1 prepared 9-inch pie crust 
2 29-oz. cans of sliced peaches, drained
One third cup all-purpose flour
One half cup powdered sugar
1 tsp. cinnamon

Topping:
Three quarters cup all-purpose flour
1 tsp. cinnamon
One half cup brown sugar
One third cup butter

Combine filling ingredients in a large bowl and mix well.  Pour into 
pie crust.  Combine all topping ingredients and mix well with fork 
until crumbly.  Sprinkle topping over filling.  Bake in preheated 
oven at 375 degrees for 40 to 45 minutes or until topping is golden 
brown.  You may cover the edges of the pie crust with tinfoil after 
20 minutes of baking to prevent excessive browning.

The Skinny:  Use your favorite sugar substitute.
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Grocery List
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One half pound thin sliced roast beef
8 oz. cream cheese, softened
1 clove garlic
1 Tbsp. lemon juice
One half tsp. seasoned salt
1 Tbsp. prepared horseradish
4 very thinly sliced pork steaks
2 eggs
One half cup milk
2 and one half cups flour 
One half tsp. paprika
Peanut oil for deep-frying
2 lbs. russet potatoes
1 cup olive oil
1 Tbsp. parsley flakes
4 cups shredded red cabbage
1 cup thinly sliced onion
One half cup vinegar
1 prepared 9-inch pie crust 
2 29-oz. cans of sliced peaches, drained
One half cup powdered sugar
2 tsp. cinnamon
One half cup brown sugar
One third cup butter





(c) 2009 ArcaMax Publishing