Lemon Pudding Cake From Moosewood

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Low-Fat
Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c all-purpose flour — unbleached
-prefer pastry flour
1/2 ts Baking powder
1 1/4 c Sugar — or more to taste
1 1/2 c Buttermilk
1/2 c Fresh lemon juice — about 4 lemons

2 Egg yolks — lightly beaten
2 ts Lemon zest — optional
4 Egg whites
–pinch of salt

Preheat the oven to 350 degrees.

Prepare six 8-ounce ramekins or ovenproof dessert cups with a very
light coating of cooking spray or oil. Place the cups in a
2-inch-deep baking pan. Begin to heat a kettle of water to a boil.

In a large bowl, combine the flour, baking powder, and 3/4 cup of the
sugar. (If you want a very sweet confection, use a whole cup of
sugar.) Stir in the buttermilk, lemon juice, beaten egg yolks, and
the grated lemon peel, if using, and set aside.

With an electric mixer, beat the egg whites and salt until the whites
are stiff. Beat in the remaining 1/2 cup of sugar. Gently fold the
egg whites into the batter. Spoon the batter evenly into the prepared
cups. Pour boiling water into the baking pan until the water reaches
halfway up the sides of the cups. Bake for 50 to 55 minutes, until
puffy and golden.

PER 4.75-OZ SERVING: 229 CALORIES, 6.0 G PROTEIN, 2.6 G FAT, 46.6 G
CARBOHYDRATES, .9 G SATURATED FATTY ACIDS, .3 G UNSATURATED FATTY
ACIDS, .9 G MONOUNSATURATED FATTY ACIDS, 87 MG CHOLESTEROL, 139 MG
SODIUM, .1 G TOTAL DIETARY FIBER

Notes: This favorite old-fashioned dessert separates into layers
during baking—a tart-sweet pudding on the bottom and a light spongy
cake on top. Serve it warm or chilled, plain or with fresh berries,
for picnics, potlucks, family meals, or special dinners. Tightly
sealed and refrigerated, Lemon Pudding Cake will keep for about 5
days.

Prep time: 20 Bake time: 40 – 50

Source: Served at Moosewood Restaurant. From: Moosewood Restaurant
Low-Fat Favorites, by The Moosewood Collective. MC formatted by
Brenda Adams

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Popularity: 31% [?]

FISH SOUP (KAKAVIA)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Greek
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 1/2 kg Fish trimmings
3 l Water
Salt
Whole peppercorns
2 lg Onions — chopped
2 Garlic cloves — crushed
2 Leeks (optional)
— white part only
1 c Chopped carrot
1 c Chopped celery (with leaves)
1/2 c Olive oil
2 c Chopped, peeled tomatoes
2 Bay leaves
4 Sprigs parsley
1 Sprig thyme
750 g Potatoes — peeled sliced
Parsley — chopped
—–FISH (SEE NOTE—–
1 1/2 kg Mixed whole fish
500 g Green lobster tails
500 g Large green prawns
2 tb Lemon juice

Obtain from the fishmonger fish trimmings such as
heads and backbones. Rinse well and place in a large
pot. Add water, salt and 1/2 teaspoon peppercorns and
simmer for 2 hours. Strain stock and reserve.

Gently fry onion, garlic, chopped leeks, carrots and
celery in oil for 10 minutes. Add chopped tomatoes,
herbs tied into a bunch and reserved fish stock.
Season well with salt and freshly ground pepper.
Cover and simmer for 30 minutes. Add potatoes and
boil for 5 minutes.

Reduce heat, add fish pieces and simmer 3 minutes,
then add lobster pieces and prawns and simmer for 7-10
minutes until prawns turn pink and lobster meat is
cooked. Do not boil when shellfish are added for they
will toughen.

Pile fish, shellfish and potatoes in a serving dish,
sprinkle with chopped parsley and keep hot.

Serve soup in a tureen as a first course with crusty
bread, then follow with seafoods and potatoes served
with lemon wedges and a cruet of olive oil.
Alternatively soup, potatoes and seafoods may be
served together in deep plates.

NOTE: Fish and shellfish preparation: Fish suitable
are snapper, mullet, eel, whiting, john dory and
bream. Cut into 5 cm (2 inch) slices and sprinkle
with lemon juice. Add heads and trimmings to fish
stock. Cut rinsed lobster tails into 5 cm (2 inch)
pieces with shell on. Shell and de-vein prawns.

Source: The Greek Cookbook by Tess Mallos

Typos by: Karen Mintzias

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Popularity: 4% [?]

Sweet Corn Ravioli

Recipe By :CHEF DU JOUR SHOW #DJ9118
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons chives
2 ears fresh corn, kernels removed from cob
1 cup cream
Salt
Pepper
1/2 pound raw shrimp, — shelled and deveined
28 round wonton wrappers
2 eggs
Water

With a knife, roughly chop shrimp. In a food processor blend shrimp, corn
and cream. Season with
salt, pepper and chives. Lay out wanton wrappers and brush with an egg
wash. Place 1 tablespoon of the shrimp mixture on one side of each wrapper.
Fold over each wrapper and seal with a fork.
Bring salted water to a boil and place ravioli in water. Poach for about 4
minutes. Serve ravioli with
corn sauce

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NOTES : Serve with SHRIMP AND SWEET CORN RAVIOLI WITH CORN COULIS AND BLACK
PEPPE

Popularity: 4% [?]

Title: LIPTAUER CHEESE #1
Categories: Cheese/eggs, Appetizers, Seafood
Yield: 1 servings

6 oz Cream Cheese, Softened
1/4 c Butter, Softened
1 ts Sweet Paprika
1 ts Capers, Drained
2 fl Anchovy Fillets *
1 Shallot, Minced
1/2 ts Caraway Seeds
Crackers Or Toast Points

* Anchovies should be drained and dried.
~——————————————————
~————- ~– In a bowl, cream together the cream
cheese, and butter. Add paprika, capers, anchovies,
shallot, caraway seeds, and salt and pepper to taste.
Combine mixture well. Pack into a crock and chill,
covered for 1 day to meld flavors. Serve cheese with
crackers or toast points. From: Lipto, Hungary. A 1947
Gourmet Magazine favorite.

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Popularity: 11% [?]

Date: Thu, 26 Aug 93 08:51:44 PDT
From: Jan Gordon

This was so good, I have to share:

Pasta with Green Beans and Mushrooms

about 1 1/2 pounds fresh green beans, cleaned, 1 1/2 inch pieces
about 1/2 pound mushrooms, cleaned and sliced
1 onion, sliced
5 or 10 cloves garlic, minced or smashed
2 teaspoons dried basil
1 teaspoon dried marjoram
generous amount freshly ground black pepper
1/2 cup red wine
1 32 ounce can crushed tomatoes
1 pound mostaciolli or ?? pasta

put red wine in large skillet or dutch oven
add vegetables and herbs, simmer for 10 to 15 minutes
add canned tomatoes,
Let it simmer away for 30 minutes or until you are ready for it.

Cook pasta in unsalted, unoiled water
Combine the two.

Extra special good

Popularity: 7% [?]

Title: BEEF AND RICE DINNER
Categories: Chinese, Beef, Rice
Yield: 6 servings

1 pk Hamburger Helper *
1 cn (16oz) Mixed Chinese Veg ***
1 cn Condensed Beef Broth **
Small Green Pepper ****

* Rice Oriental Dinner ** 10-1/2 oz *** Drained ****
Thinly sliced

Prepare Oriental Rice Dinner as directed on package
except omit water; add enough water to beef broth to
measure 3 and 1/3 cups liquid. Five mins before end of
cooking, stir in vegetables and green peppers.

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Popularity: 5% [?]