Text 13966, 80 rader
Skriven 2014-06-06 23:29:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 13960 av Ruth Haffly (1:396/45.28)
Ärende: Re: a toast!
====================
 -=> On 06-05-14  16:23,  Ruth Haffly <=-
 -=> spoke to Nancy Backus about a toast! <=-

 NB> I'll have my cellphone with me, just in case....

 RH> I think cell phones are a "must" for most people now, like keys, ID,
 RH> my albuterol inhaler................

Gail and I both have a cell phone.  They both are normally turned off,
except during picnic times and when we need to call home from the car.

My normal threshold for recipes for you is 35 g carb.  In this section
of my seafood extract, there were very few that low and many at a
reading of 119 g carb.  I have no idea why so high.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SMOKED TROUT TARTLETS
 Categories: Appetizer, Seafood
      Yield: 48 Servings
 
MMMMM---------------------PHYLLO TART SHELLS--------------------------
      1 lg Egg white
      2 tb Olive oil
    1/4 ts Salt
      8    Phyllo dough sheets (14x18"

MMMMM--------------------SMOKED TROUT FILLING-------------------------
      2 pk Cream cheese, low-fat (8 oz)
    1/2 lb Trout fillets; smoked, skin
           --and pin bones removed
    1/3 c  Scallions; chopped (2 scall
      4 ts Horseradish; well drained
      1 c  Cucumber; shredded
 
  :     To make phyllo tartlet shells: Preheat oven to 325 degrees F.
  Lightly coat 2 mini-muffin pans with nonstick cooking spray. In a
  small bowl, whisk together egg white, oil and salt.
  :     Lay a sheet of phyllo on a work surface and with a pastry brush,
  lightly coat it with the egg-white mixture. Lay a second sheet
  smoothly on top, taking care to line up the edges before setting the
  sheet down. (Once you set down the sheet, it cannot be moved.) Brush
  with the egg-white mixture and repeat with 1 more sheet. Lay a fourth
  sheet on top but do not brush it.
  :     With a knife, cut the dough into 4 strips lenghtwise and 5
  strips crosswise, making 24 squares. Press squares into muffin cups
  and bake for 8 to 12 minutes, or until golden brown and crisp.
  Transfer the tartlets to a rack and let cool. Repeat the procedure
  with the remaining 4 sheets of phyllo and egg-white mixture. (The
  baked tartlet shells may be stored in a closed container at room
  temperature for 1 week or in the freezer for up to
        2    months.)
  
  :      To make smoked trout filling: In a food processor, combine
  cream cheese and smoked trout; process until fairly smooth. Add
  scallions and horseradish and pulse until just combined.
  (Alternatively, finely mince the smoked trout with a knife and
  combine with the cream cheese, scallion and horseradish in a small
  bowl.) (The smoked filling may be made ahead and refrigerated for up
  to 2 days.) Shortly before serving, spoon or pipe about 1 heaping
  tsp. of filling into each tartlet shell and garnish with shredded
  cucumber.
  
  50 calories per piece: 3 g protein, 2 g fat, 5 g carbohydrate; 94 mg
  sodium; 5 mg cholesterol.
  
  **"The rich, creamy filling contrasts with the pleasant crunch of the
  tartlet shell." ~-From Eating Well, May/June 1993.
  Downloaded from WWW site:
  Gemini & Leo's at www.synapse.net/~gemini/mealmast.html
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:36:01, 06 Jun 2014
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)