nto the pan (I use Athens Fillo Dough and it fits almost
In a large skillet over medium heat, melt margarine. Saute red pepper, onion, and mushrooms until tender; remove from skillet. In small skillet, brown sausage over medium heat until no longer pink; drain. Add to mushroom mixture. In medium bowl, beat eggs lightly; stir in Monterey Jack cheese and mushroom-sausage mixture. In another medium bowl, combine broccoli, ricotta cheese and parsley flakes. Heat oven at 350\u00b0. Unroll fillo sheets; cover with plastic wrap or towel.
Mix ingredients, except fillo leaves.
Cut fillo leaves into triangles.
Put teaspoon of filling into each appetizer.
Bake at 350\u00b0 for 20 minutes.
**Phyllo cups (Athens Food brand in freezer section).
n a small food processor or blender, blend the first 5 ingredients until smooth. Remove to a bowl and fold in orange zest and chips. Using a baby spoon, spoon filling evenly into 30 fillo cups. Sprinkle with powdered sugar, cocoa, or both. Chopped pistachios may be nice too. Serve immediately. Makes 30 pieces.
Note- Only put the cream filling into the cups just before serving so the cups do not get soggy.
Mix all ingredients together and spoon into Phyllo cups.
Bake in preheated 350 degree oven for 10-15 minutes.
Serve promptly as cups tend to lose crispness as they sit.
Saute minced celery, carrots, onions in 1/4 cup butter.
Add flour and stir one minute.
Add poultry seasoning and thyme.
Slowly add broth and cream. Stir until smooth and thickened.
Add cubed cooked chicken and peas.
Ladel into individual cups.
Cover with sheets of phyllo brushing each layer with butter between additions.
Place on cookie sheet and bake at 400\u00b0 for 17 minutes, or until phyllo is golden brown.
ampantscotland.com, most pie crust recipes are made with half lard
ounded 1/4 cups full (yes, 1/4 cups!) onto ungreased, nonstick
p to the brim. Original recipes says to crimp the edges
easure. Use 2 cups of grapes, 1/4 cups water and 1
oup, about 1 1/2 cups. Top each bowl with 2
ith the 5 cups water, 2 1/2 cups white vinegar and
You will need baking cups, foil or paper.
Beat cream cheese, sour cream, Equal and lemon juice in medium bowl until smooth.
Gently mix in fruit.
Spoon mixture into 12 paper lined muffin cups or spread in 10 x 6-inch baking dish. Garnish with pecan halves and additional fruit.
Freeze until firm, 6 to 8 hours.
Let stand at room temperature 10 to 15 minutes before serving.
ixture evenly among muffin cups and smooth. Sprinkle cups with reserved cheese
ith nonstick cooking spray. For cups, combine cake mix, allspice, egg
nch round. Generously brush muffin cups with some butter and press
Custard cups:
Preheat oven to 350F (
o combine. Transfer to muffin cups and sprinkle with breadcrumbs. Bake