Name: Best Potato and Mushroom Strudel
Ingredients: 1 tb Butter; 1 Onion, sliced; 1 Garlic clove, minced; 1 c Mushrooms, sliced; 4 Potatoes (=1 lb); 1 tb Fresh thyme, chopped; 2 tb Water; 1/4 c Parmesan, freshly grated; 1 Green onion, chopped; Salt; Pepper; 4 Phyllo pastry sheets; 1/4 c Butter, melted.

Our external delights, our ambition and reputation, and our human relationships – for all these things our desires are eager, our appetites strong, our love warm and affectionate, our zeal ardent. Our hearts are tender and sensitive when it comes to these things, easily moved, deeply impressed, much concerned, and greatly engaged. We are depressed at our losses and excited and joyful about our worldly successes and prosperity. But when it comes to spiritual matters, how dull we feel! How heavy and hard our hearts! We can sit and hear of the infinite height, and depth, and length, and breadth of the love of God in Christ Jesus, of His giving His infinitely dear Son – and yet be cold and unmoved!... If we are going to be emotional about anything, shouldn’t it be our spiritual lives? Is anything more inspiring, more exciting, more loveable and desirable in heaven or earth than the gospel of Jesus Christ?... The gospel story is designed to affect us emotionally – and our emotions are designed to be affected by its beauty and glory. It touches our hearts at their tenderest parts, shaking us deeply to the core. We should be utterly humbled that we are not more emotionally affected than we are.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Canadian	Vegetables, Pastry*pies	4	Servings

INGREDIENTS

1	tb	Butter
1		Onion, sliced
1		Garlic clove, minced
1	c	Mushrooms, sliced
4		Potatoes (=1 lb)
1	tb	Fresh thyme, chopped
2	tb	Water
1/4	c	Parmesan, freshly grated
1		Green onion, chopped
		Salt
		Pepper
4		Phyllo pastry sheets
1/4	c	Butter, melted.

INSTRUCTIONS

In large nonstick skillet, melt butter over medium heat; cook onion, garlic
and mushrooms, stirring occasionally, for 5 minutes or until softened and
liquid has evaporated.
Meanwhile, peel and cut potatoes into 1/4-inch dice to make about 2-1/3
cups. Add to pan along with 2 ts of the thyme; cook, stirring, for 2
minutes.
Add water; cover and cook for 8-10 minutes or until potatoes are tender and
golden. Remove pan from heat. Stir in Parmesan cheese and green onion.
Season with salt and pepper to taste. Let cool.
Place 1 sheet of phyllo on work surface, keeping remaining phyllo covered
with damp tea towel. Brush sheet with some of the melted butter. Layer
remaining phyllo on top, brushing each sheet with butter.
Spoon potato mixture over phyllo, leaving 2-inch border along 1 long side
and 1-inch border at each short end. Starting at other long side, carefully
roll up jelly roll-style, folding in edges while rolling. Place, seam side
down, on greased baking sheet. Brush with butter.
Bake in 400F 200C oven for 18-20 minutes or until crisp and golden. Let
stand for 5 minutes. Sprinkle with remaining thyme. Slice diagonally with
serrated knife.
Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth
Baird: "Only The Best" Recipe by Canadian Living Test Kitchen
[-=PAM=-]   [email protected]
Posted to MM-Recipes Digest V3 #343
From: "Paul A Meadows" <[email protected]>
Date: Sat, 14 Dec 96 22:04:09 UT

A Message from our Provider:

“Don’t wait for six strong men to take you to church.”