*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Sugar
    1 1/2   c            Water
    2       tb           Fresh Lemon Juice
      3/4   c            Golden Raisins
    1       tb           Grated Lemon Zest
      3/4   c            Water Or White Wine
    1 1/2   lb           Whole Milk Ricotta
      1/2   lb           Light Cream Cheese <<Or>>
      1/2   lb           Fresh Goat Cheese
    1       lb           Kataifi (Shredded Filo)
    1       c            Butter (2 Sticks), melted
   Add the sugar, water and lemon juice to a saucepan and
   bring to a boil. Reduce heat and simmer for 10
   minutes, washing down any sugar crystals on sides of
   pan with a brush dipped in cold water. Set syrup aside
   to cool.
   In a separate small saucepan, warm the raisins and
   lemon zest in the water or wine and allow to sit for a
   few minutes for raisins to plump. Drain and coarsely
   chop raisins and set aside. Reserve liquid.
   Drain the ricotta of any excess liquid and beat it
   together with the cream cheese. Stir in raisins.
   Mixture should be soft and easily spreadable. If not,
   beat in some of raisin poaching liquid.
   Remove kataifi from box and loosen shreds in a large
   bowl. Toss shreds with melted butter to coat. Arrange
   half of the coated shreds in the bottom of a 9 x13
   baking dish or pan and top with cheese mixture. Place
   remaining kataifi evenly over top pressing them
   lightly into cheese mixture. Bake covered with foil in
   a pre-heated 350 degree oven for 30 minutes. Uncover
   and bake for another 30 minutes or until kataifi is
   crisp and golden. Serve warm or at room temperature
   drizzled with lemon syrup.
   Yield: 12-16 servings
   Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
   Reserved Posted to MC-Recipe Digest V1 #
   Recipe by: COOKING RIGHT SHOW #CR9681
   From: Bill Spalding <billspa@icanect.net>
   Date: Sun, 8 Dec 1996 04:29:39 -0500 (EST)
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