Name: Eating Well's Parmesan Straws
Ingredients: 1 Large egg white; 1 tb Olive oil; 1/4 ts Salt; 1/8 ts Cayenne (optional); 6 Sheets phyllo dough 14"x18"; 3/4 c Freshly grated Parmesan or Asiago cheese

The Lord bids each one of us in all life’s actions to look to his calling. For He knows with what great restlessness human nature flames, with what fickleness it is borne hither and thither, how its ambition longs to embrace various things at once. Therefore, lest through our stupidity and rashness everything be turned topsy-turvy, He has appointed duties for every man in his particular way of life. And that no one may thoughtlessly transgress his limits, He has named these various kinds of living “callings.” Therefore each individual has his own kind of living assigned to him by the Lord as a sort of sentry post so that he may not heedlessly wander throughout life.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Low-fat, Appetizers	1	Servings

INGREDIENTS

1		Large egg white
1	tb	Olive oil
1/4	ts	Salt
1/8	ts	Cayenne (optional)
6		Sheets phyllo dough 14"x18"
3/4	c	Freshly grated Parmesan or Asiago cheese

INSTRUCTIONS

Preheat oven to 400 degrees F. lightly coat 2 baking sheets with non-stick
cooking spray or line with parchment paper. In a small bowl, whisk together
egg white, oil, salt and cayenne, if used. Lay a sheet of phyllo on a work
surface with the short side toward you. Keep remaining phyllo sheets
covered with a plastic wrap or waxed paper. With a pastry brush, lightly
coat the lower half of sheet with the egg-white mixture and sprinkle with
about 2 tsp. cheese. Fold the upper half over the lower half. Brush the
right half of the folded sheet with egg-whit mixture, sprinkle with a
heaping teaspoon of cheese and fold left half over the cheese. Brush the
bottom half of the folded sheet with the egg-white mixture, sprinkle with 1
tsp cheese and fold the upper half over lower half. Finally brush the top
with the egg-whit mixture and sprinkle with 1 tsp. cheese. Cut into ten
1/2-inch strips using a knife or a serrated pastry cutter. With a wide
spatula, transfer the strips to the prepared baking sheet, placing them
about 1/2 inch apart.  repeat the procedure with the remaining 5 sheets of
phyllo, egg-whites and cheese. Bake the straws for 8 to 10 minutes, or
until golden and crisp. Transfer to a rack to cool. Makes 5 dozen straws.
Note: The straws may be stored in an airtight container at room temperature
for 1 week or the freezer for up to 2 months.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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