| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese |
25 |
Servings |
INGREDIENTS
| 6 |
|
Eggs |
| 1 |
lb |
Feta cheese |
| 1 |
lb |
Large curd cottage cheese |
| 8 |
oz |
Cream cheese |
| 1/2 |
c |
Grated Romano cheese |
| 1/2 |
ts |
Nutmeg |
| 1 |
tb |
Chopped parsley |
| 1 |
lb |
Strudel leaves |
| 1/2 |
lb |
Butter |
INSTRUCTIONS
Combine all ingredients except strudel leaves & butter, until thoroughly
mixed. Mixture will be slightly lumpy. Melt butter. Carefully cut leaves
into 3 equal portions lengthwise. Refrigerate 2/3 of the leaves until
needed; cover remaining third with damp towel. Remove one set of leaves &
place on flat surface & butter well. Fold long sides toward middle, making
strip about 2-inches wide. Butter this strip. Place 1 tablespoon of cheese
mixture in bottom right hand corner of strip; fold over into triangle
shape; continue folding, making sure with each fold that bottom edge is
parallel with the alternate edge. Bake in 425 oven until golden brown.
Serve warm. Yield depends on making small triangles; if done correctly,
this should give about 100 pieces.
MRS TERRANCE L. (BITSY) SHAW
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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