ArcaMax Recipes for February 26, 2010





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Starter
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Shrimp Spread

8 oz. cream cheese, softened
One quarter cup mayonnaise
One quarter cup onion, finely chopped
1 tsp. lemon juice
1 clove garlic, minced
One half tsp. hot sauce
One half tsp. Old Bay Seasoning or seafood seasoning
1 pound small shrimp, cleaned, cooked and chopped

Combine all ingredients in a large bowl and mix well. Refrigerate 
until ready to serve. Serve with crackers or toast points.  You can 
make this a day ahead to cut down on preparation work.  This starter 
is quick and easy and very good.

The Skinny:  Use light cream cheese and mayo.
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Main Course
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Pork Loin Stuffed with Spinach 

10 ounces chopped frozen spinach, thawed and water pressed out
3 tablespoons butter 
One half cup diced onion 
1 clove garlic, minced 
4 – 5 pound pork tenderloin
Salt and pepper
1 cup grated Fontina cheese (you can substitute Monterrey Jack)
One half cup grated Parmesan cheese
One half cup dry white wine

Saute spinach in butter with onion until onion is tender.  Add garlic 
and saute for a few minutes more.  Using a very sharp knife, make a 
slit across the length of the tenderloin about a third of the way from
the top.  Continue slicing with the knife to try and "unroll" the 
tenderloin with slices.  The idea is to butterfly the tenderloin and 
make it evenly as flat as possible.  Cover tenderloin with wax paper 
and pound until about 1 inch thick.  Sprinkle with salt and pepper.  
Spread spinach mixture evenly over the tenderloin.  Add slices of 
Fontina cheese evenly over the spinach.  Sprinkle with Parmesan cheese
and roll up tenderloin.  If you want, you can secure the tenderloin 
roll with string.  I just put the seam side down and it holds together
fairly well.  Place tenderloin, seam side down in baking pan and 
sprinkle on the dry white wine.  Bake in 400 F degree oven for one and
a half to two hours.  Start checking after an hour and a half.  The 
meat may cook faster because it is thin.  If using a meat thermometer,
the internal temperature should be between 160 and 170.  Allow 
tenderloin to sit for 10 - 15 minutes after you take it out of the 
oven.  Slice into 1 to 2 inch slices and serve with juices from the 
pan.

The Skinny:  Not much room for improvement.

Paula’s Cornbread

2 slices of bread (any kind of bread) 
Approximately 1 cup milk
2 eggs
2 cups corn meal 
One half cup sugar (use more for a sweeter taste)
1 Tbsp. vegetable oil

In a saucepan, pinch up 2 slices of bread and just cover with water. 
Bring to a boil. Remove from heat. Add milk and 2 beaten eggs. Stir 
in corn meal, sugar and oil. The batter should be the consistency of 
pancake batter. (Not too runny, not too thick.) Add more milk if too 
thick. Spray 9 x 13-inch Pyrex dish with nonstick spray and bake at 
400 F degrees for 30 - 40 minutes or until golden brown.

The Skinny:  Use your favorite egg and sugar substitutes and low fat 
milk.

Tomato Mozzarella Salad

One half cup olive oil
One half cup balsamic vinegar
1 Tbsp. fresh basil, chopped
2 cloves garlic, minced
1 tsp. Dijon mustard
Salt and pepper to taste
2 cups sliced Roma tomatoes
Thick slices of fresh mozzarella cheese
Fresh basil for garnish

Combine first 6 ingredients in a salad cruet and shake well, let stand
for about 1 hour. Place slices of tomato on a platter and top with 
mozzarella and fresh basil. Just before serving, drizzle dressing over
tomatoes.  This recipe would be great with fresh garden tomatoes in 
the summertime.

The Skinny:  Use low fat cheese.
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Dessert
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Coffee Cake

2 Tbsp. vegetable oil 
1 egg, beaten
One half cup skim milk
1 and one half cups sifted reduced fat baking mix
Three quarters cup sugar 
One half cup brown sugar 
1 Tbsp. cinnamon

Heat oven to 375 F.  Combine oil, egg, and milk.  Sift together dry 
ingredients.  Add dry ingredients to milk mixture and mix well.  Pour 
into greased 9 x 9 x 2-inch pan.  Combine brown sugar and cinnamon and
sprinkle it evenly over the cake.  Bake for 25 minutes.

The Skinny:  Use your favorite egg and sugar substitutes.
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Grocery List
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8 oz. cream cheese
One quarter cup mayonnaise
One quarter cup onion chopped
1 tsp. lemon juice
4 cloves garlic
One half tsp. hot sauce
One half tsp. Old Bay Seasoning or seafood seasoning
1 pound small shrimp, cleaned, cooked and chopped
10 ounces chopped frozen spinach, thawed and water pressed out
3 tablespoons butter 
4 – 5 pound pork tenderloin
1 cup grated Fontina cheese (you can substitute Monterrey Jack)
One half cup grated Parmesan cheese
One half cup dry white wine
2 slices of bread (any kind of bread) 
Approximately 1 cup milk
3 eggs
2 cups corn meal 
1 and one quarter cup sugar
3 Tbsp. vegetable oil
One half cup olive oil
One half cup balsamic vinegar
1 Tbsp. fresh basil, chopped
1 tsp. Dijon mustard
2 cups sliced Roma tomatoes
Thick slices of fresh mozzarella cheese
Fresh basil for garnish
One half cup skim milk
1 and one half cups sifted reduced fat baking mix
One half cup brown sugar 
1 Tbsp. cinnamon






(c) 2010 ArcaMax Publishing