Text 20955, 101 rader
Skriven 2009-02-17 00:17:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Sean Dennis
Ärende: Re: Tastes
==================
 -=> On 02-16-09  10:51,  Sean Dennis <=-
 -=> spoke to Dale Shipp about Tastes <=-

 DS> I have not had Velveeta in decades.  We do have Cheese Whiz.  IMO, it
 DS> is the best for adding to a Philly Cheese sandwich because of the way
 DS> it sort of melts into the hot meat when you put it on.

 SD> I have heard that a real Philly has Velveeta on it.  I 

I have never heard that -- nor can I imagine it.  There is a
"discussion" between the two next-door places that both claim to have
invented the Philly Cheese Steak Sub as to whether it should have Cheese
Whiz or Provolone on it.  I think that Provolone is good on subs in
general, especially if you heat the sub to make it warm up and melt in a
little bit.  BUT, I think that Cheese Whiz is the right thing to put
onto a PCS.

 SD> sadly never had the chance to get a real Philly when I
 SD> visited Philly, but I've never had a Philly yet that has 
 SD> the consistency that you speak of.

?  You lost me there.
 
 SD> Yum!  I don't know if I told you or not, but in one of your recent
 SD> postings,  you posted a recipy called "Zippy Beef Cassarole" (I think 
 SD> that's it).  I showed it to Maura, we thought it was good 
 SD> and made it.  It turned out to be absolutely delicious save 
 SD> for the fact that the green peppers caused me a bit o' 
 SD> heartburn, but it was worth it. :)

Good.  Glad that you enjoyed it.  I try to select recipes that either
look good, or are interesting sounding (perhaps even wierd).  The file
that I use is something I extract from our data base every now and then.
Very few of the recipes are ones we have actually made.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hot Feta Cheese Pastries
 Categories: Cheese
      Yield: 4 Servings
 
      2    Eggs
    1/2 lb Feta cheese, crumbled
      8 oz Package cream cheese
    1/4 c  Coarsely chopped parsley
    1/4 c  Coarsely chopped green onion
    1/2 ts Dried mint leaves
     16    Filo leaves
      1 c  Butter, melted (don't
           -substitute margarine!)
 
  Combine eggs, feta, and cream cheese in a blender.  Blend at medium
  speed until smooth.  (Note:  A food processor/steel knife works fine,
  too.)  Add parsley, onion, and mint.  Blend until combined.
  
  Refrigerate for at least one hour.
  
  Remove filo dough from refrigerator and cut into six strips, each 16
  x 1 1/2 inches.  Keep one stack of dough out to work with, wrap
  remaining leaves airtight to keep from drying out.  Keep a damp cloth
  over strips you are working with, removing one at a time.
  
  Place one rounded teaspoon of filling on end of each strip. Fold
  corner to opposite side, forming a triangle.  Continue folding,
  keeping triangle shape to other end.
  
  Place filled pastries on ungreased cookie sheets and keep covered
  with a damp cloth.
  
  Brush pastries liberally with melted butter.  Bake in a 375 degree F
  oven for 20 minutes, or until golden. Serve hot.
  
  Notes:  These are quite rich and a bit of trouble to prepare; but they
  *taste* terrific.  They've got flaky, crunchy, buttery outsides, and
  melt-in-your-mouth cheesy middles and are always the first thing to
  disappear when I make them for parties.....  I'd give them 5
  stars.....
  
  BTW, the cookbook this recipe came from is wonderful.  I've never made
  anything from it that didn't turn out great!  I'd be really shocked if
  it was still in print; but if you come across a used copy, I'd
  definitely recommend snagging it!
  
  Enjoy!
  Tracy Riggs
  Source:  Colorado Cache Cookbook (The Jr. League of Denver, Inc.,
  1980), p22.
  Makes: 8 dozen
  
  From: Ravinwulf@my-Dejanews.Com       Date: 08-04-98
  Rec.Food.Recipe
 
MMMMM


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