Text 17040, 70 rader
Skriven 2008-11-28 23:55:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus
Ärende: Echo
============
 -=> On 11-27-08  23:08,  Nancy Backus <=-
 -=> spoke to Carol Shenkenberger about sauerkraut was: ratatouil <=-

 NB> Every time I get caught up, the next day or so gets busy, so I'm
 NB> always at least a day or two behind by the time I can read and answer
 NB> again... oh well...  at least it keeps, usually...  ;)
 
That is why it is called an "echo" and not "instant messages":-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fruited Noodle Pudding
 Categories: Fruit, Side dish
      Yield: 6 Servings

      1/4 Lb Broad Egg Noodles
      1/2 c  Dry White Wine
        1 Lg Apple (Mcintosh/Granny
             Smith) -- Peel, Core, Cube
      1/3 c  Raisins
        6 TB Sugar
        3 TB Unsalted Butter -- At Room
             Temperature
        3 Lg Egg -- Separated
        1 c  Cottage Cheese
             Zest Of 2 Lemons -- Finely
             Grated
        1 TB Fresh Lemon Juice
        3 TB Dry Bread Crumbs
        2 TB Unsalted Butter -- Melted
  
  1. Preheat the oven to 350 F. Generously butter an 8-inch baking dish.

  2. Bring a large pot of salted water to a boil over high heat. Add the
  noodles and cook until just tender to the bite, about 5 minutes.
  Drain, then run cold water over the noodles until they are no longer
  warm. Drain well.

  3. Combine the wine, apple, raisins, and 4 Tbs of the sugar in a
  medium saucepan. Bring the mixture to a simmer and cook just until
  the apples begin to soften, about 1 minute. Transfer to a mixing bowl
  and add the noodles. Toss well and set aside.

  4. Cream the 3 Tbs of butter and remaining 2 Tbs sugar in a medium
  bowl, the stir in the egg yolks, cottage cheese, lemon zest, and
  lemon juice. Combine the mixture with the noodles.

  5. Beat the egg whites until stiff and fold them into the noodles.

  6. Transfer the noodles to the prepared baking dish and top with the
  bread crumbs. Drizzle the crumbs with the melted butter.

  7. Bake the pudding for 20 minutes. Raise the temperature to 400 F,
  and continue baking until the top is golden brown, 15 minutes more.
  Makes 6 to 8 side dish servings.
  
  Recipe By     : Nicole Routhier's Fruit Cookbook - ISBN 1-56305-565-1
  
  From: Dan Klepach                     Date: 03-02-97
  Fido-National Cooking Echo
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:59:02, 28 Nov 2007
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