Text 38620, 106 rader
Skriven 2010-06-04 00:33:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Picnics!
====================
 -=> On 06-03-10  17:20,  Dave Drum <=-
 -=> spoke to Carol Shenkenberger about Picnics! <=-

 > It was nice getting a phone call.
 
 CS> Grin, we called all we could reach.

 DD> That probably explains the two weird phone calls my French butler
 DD> fielded. If you guys had hug on for just a bit I'd have picked up ... I
 DD> use the Froggish answering machine message to screen out telemarketers
 DD> and calls from "Bill" (don't get many of those, these days). Also to
 DD> duck folks I don't want to talk to for whatever reason(s).

I remember getting the French voice -- and hanging up on it.  I have a
strong tendency not to speak with answering machines I don't
recognize:-}}

Also, we got some live person on the number we had for you -- and he was
pretty bitchy about getting repeated calls.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mushroom Red Pepper Phyllo Puffs
 Categories: Appetizer
      Yield: 4 servings
 
      1 lb Small mushrooms
      2 tb Red wine vinegar
    1/4 ts Each salt and pepper
      1    Jar (340ml) roasted sweet
           -red peppers
      1 c  Fresh bread crumbs
      1 tb Liquid honey
    1/2 ts Crushed dried mint
     10 oz Oka or Port du Salut cheese
      3 tb Sweet mustard
     12    Sheets phyllo pastry
      2 tb Butter, melted
      1    Egg white, beaten
 
  Trim and quarter mushrooms; place on 17- x 11-inch (45 x 29 cm) rimmed
  baking sheet. Sprinkle with vinegar and half each of the salt and
  pepper; toss to coat mushrooms evenly. Bake in 400 F (200 C) oven,
  stirring occasionally, for 35 to 40 minutes or until tender and
  liquid is evaporated.

  Let cool slightly.

  Drain red peppers; pat dry with paper towels. Chop and place in large
  bowl. Add half of the bread crumbs, the honey, mint and remaining salt
  and pepper; toss to combine.

  Cut rind from cheese; shred and add to bowl along with mushrooms. Toss
  again; set aside. (Filling can be covered and refrigerated for up to 1
  day; stir before using.)


  Blend mustard with 1 Tbsp (15 mL) water; set aside. Layer 3 sheets of
  phyllo on work surface; cover remaining phyllo with waxed paper or
  plastic wrap, then damp towel, to prevent drying out. Using sharp
  knife and 8-inch (20 cm) round cake pan or cardboard template as
  guide, cut out 2 circles from each sheet, discarding trimmings.

  Place 2 circles side by side on work surface. Brush each lightly with
  mustard mixture. Top each with second circle; brush lightly with
  butter. Top each with remaining circles; brush again with mustard.
  Sprinkle 1 Tbsp (15 mL) of the bread crumbs in centre of each. Top
  crumbs with heaping 1/2 cup (125 mL) of the filling.

  Fold 1 edge of phyllo to centre over filling. Grasp point at edge of
  circle where first fold begins; fold point over filling into centre,
  forming pleat.

  Continue folding phyllo over filling, overlapping pleats but leaving
  1/2-inch (1 cm) diameter steam vent in centre; press to seal. Place on
  parchment paper-lined or greased baking sheet.

  Brush all over with egg white. Repeat to make 8 puffs. (Puffs can be
  refrigerated for up to 12 hours. Or freeze, then wrap each in plastic
  wrap and foil and store in airtight container for up to 2 weeks;
  increase baking time by 5 minutes.) Bake in 400 F (200 C) oven for 20
  minutes or until golden brown and crispy.

  Makes 8 appetizers.
  
  VARIATION
  Mushroom Prosciutto: Omit red pepper, honey and mint. Increase
  mushrooms to 2 lb (1 kg). Increase red wine vinegar to 1/4 cup (50
  mL). Cook mushrooms for 40 to 45 minutes. Add 1/4 lb (125 g) chopped
  prosciutto or thinly sliced ham to filling. Omit bread crumbs in
  filling; sprinkle about 1/2 cup (125 mL) bread crumbs among phyllo
  circles. Top each with 1 cup (250 mL) filling.

  "Dancer^" <sigatress@attcanada.net>
  From: Gladysdinletir@superonlin       Date: 02-29-00
  Rec.Food.Recipe
 
MMMMM


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