Spicy Phyllo Cups
6 sheets phyllo pastry
1 T olive oil
1 onion, finely chopped
1/4 cup pine nuts
2 cloves of garlic, crushed
1 t ground cumin
1 t ground cardamom
1/8 t cayenne pepper
1/4 t ground cinnamon
1/4 pound mushrooms, chopped
1/3 cup raisins, chopped
1 T olive oil
1/2 pound rump steak, chopped (I used tenderloin)
black pepper
chives
Stack three sheets of phyllo dough on a work surface. For cups, use a
three inch round tart pan or mold to cut out circles, and then place the
circles in 2 1/4" tart pans. For boats, use a 4 1/2 x 2" boat-shaped
tart mold as a guide and place the phyllo into 3 1/2 x 1 1/2"
boat-shaped molds. Cut out approximately 30 cups or boats.
Bake at 425 for 6-8 minutes. They should be golden brown. Remove
carefully from the molds and cool on a wire rack.
Heat 1 T olive oil in a frying pan. Cook onion over medium-low heat
until soft but not browned (5-6 minutes). Add the pine nuts the garlic,
and the cumin, cardamom, cayenne, and cinammon. Cook 2-3 minutes. Add
mushrooms and cook until soft. Add raisins. Transfer to a plate.
Heat 1 T olive oil in the frying pan. Stir-fry the steak until it
changes color. Add the mushroom mixture and combine. Season with
pepper, and salt if desired. Spoon filling into cups or boats.
Sprinkle with cut chives. Serve warm.
Brie En Croate
1 ea Brie round
1 ea Pastry dough
1 ea Egg
2 T Milk
Completely enclose cheese in pastry. Make egg
wash of egg and milk.
Put brie on baking sheet with seam side of dough
down. Brush with egg wash.
Cut garnish of leaves, flowers, etc., from
scraps of pastry and decorate top of Brie.
Bake at 350F about 30 minutes or until golden brown.
Cheese puffs
8 ea Slices white bread
2 c Milk
8 oz Old English cheese slices
1/2 t Pepper
3/4 t Dry mustard
1/4 c Butter, melted
1 t Salt
3 ea Eggs
May be prepared the day before.
At least 4 hours before cooking, trim crusts and
cut bread into 1" squares. Cut cheese into bite size pieces. In large
greased casserole, alternate layers of bread and cheese. Pour melted
butter over top. Beat eggs well, stir in salt, pepper, mustard and milk.
Combine thoroughly. Pour over casserole. Cover and refrigerate. One
hour before serving, bake at 350 degrees, 30 minutes covered, then 30
minutes uncovered until top is golden and puffy.
May the spirit of Christmas bring you peace,
The gladness of Christmas give you hope,
The warmth of Christmas grant you love.
Angelique~
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