I would like to make them thusly:

phyllo, a couple three layers, sprinkle with whatever
grated cheese and cayenne, then baked until crisp.

Is there something *massively* wrong with this plan?
Never had or made them before.

nancy (or is it "thus"?)

In article >,
"Nancy Young" > wrote:

> I would like to make them thusly:
>
> phyllo, a couple three layers, sprinkle with whatever
> grated cheese and cayenne, then baked until crisp.
>
> Is there something *massively* wrong with this plan?
> Never had or made them before.
>
> nancy (or is it "thus"?)

Nothing massively wrong. Usually they are made from puff pastry though
rather than phyllo dough. I think they'd still be tasty, just
different than the usual.

We like a little black pepper too.

marcella

"Marcella Peek" > wrote

> "Nancy Young" > wrote:

>> phyllo, a couple three layers, sprinkle with whatever
>> grated cheese and cayenne, then baked until crisp.

> Nothing massively wrong. Usually they are made from puff pastry though
> rather than phyllo dough. I think they'd still be tasty, just
> different than the usual.
>
> We like a little black pepper too.

Thank you to both you and Jill ... I have this phyllo been in my freezer,
thought it might work for this. I just might try both with the phyllo and
with the recipe, and with the pepper. Thanks both for the ideas.

nancy

Nancy Young wrote:
> "Marcella Peek" > wrote
>
>> "Nancy Young" > wrote:
>
>>> phyllo, a couple three layers, sprinkle with whatever
>>> grated cheese and cayenne, then baked until crisp.
>
>> Nothing massively wrong. Usually they are made from puff pastry though
>> rather than phyllo dough. I think they'd still be tasty, just
>> different than the usual.
>>
>> We like a little black pepper too.
>
> Thank you to both you and Jill ... I have this phyllo been in my freezer,
> thought it might work for this. I just might try both with the phyllo and
> with the recipe, and with the pepper. Thanks both for the ideas.
>
> nancy
>
>
Phyllo doesn't lend itself well for cheese sticks...it crumbles to
readily. You'd need many layers of phylo before you'd be assured it
would work or you have to make each stick seperately (a real pain). Go
with the cheese stick dough recipe from jill.

Nancy Young wrote:
> I would like to make them thusly:
>
> phyllo, a couple three layers, sprinkle with whatever
> grated cheese and cayenne, then baked until crisp.
>
> Is there something *massively* wrong with this plan?
> Never had or made them before.
>
> nancy (or is it "thus"?)

Forget the phyllo!

1 stick butter, softened
8 oz. extra sharp cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. cayenne pepper
1-1/2 c. plus 1 Tbs. sifted flour

Preheat oven to 350F. Mix the butter with the cheese and seasonings in a
large mixing bowl. Add the flour and knead into a smooth dough. Pack the
dough in batches into a cookie press. Press the dough through the flat
ridged opening onto an ungreased cookie sheet for form straws about 3 inches
long. Bake until golden but don't let them brown, 15-20 minutes. Remove
and let cool. Store in an airtight container.

Recipe from 'Southern Sideboards'

Jill

jmcquown wrote:
> Nancy Young wrote:
>> I would like to make them thusly:
>>
>> phyllo, a couple three layers, sprinkle with whatever
>> grated cheese and cayenne, then baked until crisp.
>>
>> Is there something *massively* wrong with this plan?
>> Never had or made them before.
>>
>> nancy (or is it "thus"?)
>
> Forget the phyllo!
>
> 1 stick butter, softened
> 8 oz. extra sharp cheddar cheese, shredded
> 1/2 tsp. salt
> 1/2 tsp. cayenne pepper
> 1-1/2 c. plus 1 Tbs. sifted flour
>
> Preheat oven to 350F. Mix the butter with the cheese and seasonings
> in a large mixing bowl. Add the flour and knead into a smooth dough.
> Pack the dough in batches into a cookie press. Press the dough
> through the flat ridged opening onto an ungreased cookie sheet for
> form straws about 3 inches long. Bake until golden but don't let
> them brown, 15-20 minutes. Remove and let cool. Store in an
> airtight container.
>
> Recipe from 'Southern Sideboards'
>
> Jill

I first tasted these while attending a Civil War reenactment dressed in full
regalia, from the corset to the hoop skirt, carrying a Battenburg lace black
parasol and sporting a lovely hat with a veil. The only good thing about
that day was the cheese straws and the artichoke/lemon "pesto", both of
which I immediately had to recreate at home.

Ridiculous to pay $7 for a tiny jar of pureed artichoke hearts with lemon to
spread on crackers. Ridiculous to spend $5 on a small box of what amount to
cheese crackers that look like crinkle-cut french fries, tasty though they
were. It was even more ridiculous to drive a 5-speed to Collierville
wearing a hoop skirt! Ever try working a clutch with one of those things
on? No wonder they had horse-drawn carriages. LOL

Artichoke Lemon "Pesto"

2 cans artichoke hearts, drained and rinsed
5 cloves garlic
3 Tbs. capers
1 Tbs. pine nuts (pigolis) or chopped walnuts
2 green onions, diced
the zest and juice of one fresh lemon
1 c. freshly grated Parmesan cheese
1/4 to 1/2 c. olive oil, as needed

Blend all ingredients except oil in a food processor or blender until
smooth. Add the oil to desired texture. Store in tightly covered jars,
refrigerated. Makes about 4 cups.

Jill

On Sun 01 Jan 2006 04:44:15p, Thus Spake Zarathustra, or was it jmcquown?

> jmcquown wrote:
>> Nancy Young wrote:
>>> I would like to make them thusly:
>>>
>>> phyllo, a couple three layers, sprinkle with whatever
>>> grated cheese and cayenne, then baked until crisp.
>>>
>>> Is there something *massively* wrong with this plan?
>>> Never had or made them before.
>>>
>>> nancy (or is it "thus"?)
>>
>> Forget the phyllo!
>>
>> 1 stick butter, softened
>> 8 oz. extra sharp cheddar cheese, shredded
>> 1/2 tsp. salt
>> 1/2 tsp. cayenne pepper
>> 1-1/2 c. plus 1 Tbs. sifted flour
>>
>> Preheat oven to 350F. Mix the butter with the cheese and seasonings
>> in a large mixing bowl. Add the flour and knead into a smooth dough.
>> Pack the dough in batches into a cookie press. Press the dough
>> through the flat ridged opening onto an ungreased cookie sheet for
>> form straws about 3 inches long. Bake until golden but don't let
>> them brown, 15-20 minutes. Remove and let cool. Store in an
>> airtight container.
>>
>> Recipe from 'Southern Sideboards'
>>
>> Jill
>
> I first tasted these while attending a Civil War reenactment dressed in
> full regalia, from the corset to the hoop skirt, carrying a Battenburg
> lace black parasol and sporting a lovely hat with a veil. The only good
> thing about that day was the cheese straws and the artichoke/lemon
> "pesto", both of which I immediately had to recreate at home.
>
> Ridiculous to pay $7 for a tiny jar of pureed artichoke hearts with
> lemon to spread on crackers. Ridiculous to spend $5 on a small box of
> what amount to cheese crackers that look like crinkle-cut french fries,
> tasty though they were. It was even more ridiculous to drive a 5-speed
> to Collierville wearing a hoop skirt! Ever try working a clutch with
> one of those things on? No wonder they had horse-drawn carriages. LOL

You needed one of those new-fangled collapsible hoop skirts they were
selling in the best Atlanta shops. Don't know if you could have gotten one
in Memphis. :-) Driving would have been no problem.

> Artichoke Lemon "Pesto"
>
> 2 cans artichoke hearts, drained and rinsed
> 5 cloves garlic
> 3 Tbs. capers
> 1 Tbs. pine nuts (pigolis) or chopped walnuts
> 2 green onions, diced
> the zest and juice of one fresh lemon
> 1 c. freshly grated Parmesan cheese
> 1/4 to 1/2 c. olive oil, as needed
>
> Blend all ingredients except oil in a food processor or blender until
> smooth. Add the oil to desired texture. Store in tightly covered jars,
> refrigerated. Makes about 4 cups.

Sounds delicious!

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

jmcquown wrote:

> Artichoke Lemon "Pesto"
>
> 2 cans artichoke hearts, drained and rinsed
> 5 cloves garlic
> 3 Tbs. capers
> 1 Tbs. pine nuts (pigolis) or chopped walnuts
> 2 green onions, diced
> the zest and juice of one fresh lemon
> 1 c. freshly grated Parmesan cheese
> 1/4 to 1/2 c. olive oil, as needed
>
> Blend all ingredients except oil in a food processor or blender until
> smooth. Add the oil to desired texture. Store in tightly covered jars,
> refrigerated. Makes about 4 cups.

I think you posted this before. I made a batch and it was
great. Thanks.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

In article >, jmcquown
> wrote:


> I first tasted these while attending a Civil War reenactment dressed in full
> regalia, from the corset to the hoop skirt, carrying a Battenburg lace black
> parasol and sporting a lovely hat with a veil. The only good thing about
> that day was the cheese straws and the artichoke/lemon "pesto", both of
> which I immediately had to recreate at home.
>

Lawdee! Us southerners is shorely honored that a world-travelled lady
would stoop to participate in a reenactment of that dread
Conflict--second only to the Fall of Adam in the blessed garden. Pray
tell what battle was it? I prefer the Battle of Shag's Mill where
Colonel Beauregaard dressed his troops as Cherokee Indians to confuse
the Yankees. Actually it only confused his troops, many of whom
remained on the reservation rather than return to the war.

As for riding a bicycle wearing a hoop skirt, I hope you were wearing
pantaloons. Hmmmmmm.

Stark wrote:
> In article >, jmcquown
> > wrote:
>
>
>> I first tasted these while attending a Civil War reenactment dressed
>> in full regalia, from the corset to the hoop skirt, carrying a
>> Battenburg lace black parasol and sporting a lovely hat with a veil.
>> The only good thing about that day was the cheese straws and the
>> artichoke/lemon "pesto", both of which I immediately had to recreate
>> at home.
>>
>
> Lawdee! Us southerners is shorely honored that a world-travelled lady
> would stoop to participate in a reenactment of that dread
> Conflict--second only to the Fall of Adam in the blessed garden. Pray
> tell what battle was it? I prefer the Battle of Shag's Mill where
> Colonel Beauregaard dressed his troops as Cherokee Indians to confuse
> the Yankees. Actually it only confused his troops, many of whom
> remained on the reservation rather than return to the war.
>
> As for riding a bicycle wearing a hoop skirt, I hope you were wearing
> pantaloons. Hmmmmmm.

Honey, that wasn't a bicycle, it was a standard-shift automobile The
battle was - LOL - the Battle of Collierville. Yes, apparently there was
one. I'd never heard of it. I just like dressing up

Jill

In article >, jmcquown
> wrote:

> > As for riding a bicycle wearing a hoop skirt, I hope you were wearing
> > pantaloons. Hmmmmmm.
>
> Honey, that wasn't a bicycle, it was a standard-shift automobile The
> battle was - LOL - the Battle of Collierville. Yes, apparently there was
> one. I'd never heard of it. I just like dressing up
>
> Jill
>

My sincerest apologies! As a mere toddler I grew up under hoop skirts
which should have led to arrested development. And probably did.

The Battle of Collierville is still raging today, between land
developers and preservation societies. Unfortunately both sides
espouse a form of slavery.

On Sat, 31 Dec 2005 13:08:46 -0500, Nancy Young wrote:

> I would like to make them thusly:
>
> phyllo, a couple three layers, sprinkle with whatever
> grated cheese and cayenne, then baked until crisp.
>
> Is there something *massively* wrong with this plan?
> Never had or made them before.
>
> nancy (or is it "thus"?)
>
Here's my favorite thing to do with filo. I can't find my recipe, but
this one is close enough.

Tyropitakia
(Cheese-filled triangles)

Ingredients:
15oz. ricotta cheese
1 pint cottage cheese
1 lb. crumbled feta cheese
1/2 cup grated parmesan cheese
4 eggs
1 lb. Filo
1 lb. melted butter

Instructions:
Mix all the cheese and eggs well with mixmaster. Cut the filo into
strips 2 1/2 inches wide. Brush with melted butter. Place a teaspoon
of filling in center, one inch from the end. Fold one corner over in
a triangle. Fold in the edges about 1/3 inch, then continue turning
over the triangle to the end of filo strip. Coat the top with more
butter.

Place triangles on cookie sheet and bake at 350 degrees Fahrenheit for
20 minutes or until golden brown. Remove from pan immediately and
serve hot. Yield: about 90 triangles.

For variety add to 1/2 of above recipe:
1 package frozen spinach and 12 green onions chopped fine plus 2
tablespoons chopped parsley and 1/2 cup grated Swiss cheese. Proceed
as directed above.

I wring the spinach absolutely dry in a tea towel before adding it to
the mixture.
--

Practice safe eating. Always use condiments.

On Sat, 31 Dec 2005, Nancy Young wrote:

> I would like to make them thusly:
>
> phyllo, a couple three layers, sprinkle with whatever
> grated cheese and cayenne, then baked until crisp.
>
> Is there something *massively* wrong with this plan?
> Never had or made them before.
>
> nancy (or is it "thus"?)
>


You can make them that way. I love phyllo. They'd probably be good, but
you might want to call them something else.

The Southern Cheese Straw
is a dough - a lot like cookie dough. It was put in the old, handheld
cookie press (now, many use an icing bag and tip or even a ziplock bag
with the corner clipped) and they are "piped" onto the cookie sheet and
baked.

I don't have a recipe. I don't make them. Someone here may have a recipe
or there are probably many online.

Elaine, too

On Sun 01 Jan 2006 12:34:04a, Thus Spake Zarathustra, or was it Elaine
Parrish?

>
> On Sat, 31 Dec 2005, Nancy Young wrote:
>
>> I would like to make them thusly:
>>
>> phyllo, a couple three layers, sprinkle with whatever
>> grated cheese and cayenne, then baked until crisp.
>>
>> Is there something *massively* wrong with this plan?
>> Never had or made them before.
>>
>> nancy (or is it "thus"?)
>>
>
>
> You can make them that way. I love phyllo. They'd probably be good, but
> you might want to call them something else.
>
> The Southern Cheese Straw
> is a dough - a lot like cookie dough. It was put in the old, handheld
> cookie press (now, many use an icing bag and tip or even a ziplock bag
> with the corner clipped) and they are "piped" onto the cookie sheet and
> baked.
>
> I don't have a recipe. I don't make them. Someone here may have a recipe
> or there are probably many online.
>
> Elaine, too
>
>

Probably like these, Elaine. My mom used to make them...

1 pound sharp Cheddar cheese
2 sticks (1 cup) butter, room temperature
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
2 1/2 cups flour

Grate the cheese and allow it to stand until it has reached room
temperature. In a bowl cream the butter with the salt, cayenne, and garlic
powder until the mixture is combined well. Add the Cheddar, and beat the
mixture until it is smooth. Beat in the flour, a little at a time, transfer
the dough to a cookie press fitted with the star tip, and pipe 2-inch
lengths of it onto lightly greased baking sheets. Bake 4 to 5 minutes at
300ºF.
Or, alternatively, mix all ingredients well (finely chopped toasted pecans
make a delicious addition!) and form into small balls about 3/4 inch in
diameter. Flatten the balls somewhat, place them on a baking sheet and bake
in a preheated 350°F oven for 15 minutes. Transfer to paper towels to cool.


Here's a recipe for Phyllo Cheese Straws from Food Network

8 ounces cream cheese, softened
1 egg, lightly beaten
1/4 cup grated Parmesan
1/4 teaspoon salt
1 box phyllo dough, thawed
8 tablespoons (1 stick) butter, melted
Store-bought pesto, for dipping

Preheat oven to 375 degrees F.
In a small bowl, combine the cream cheese, lightly beaten egg, Parmesan,
and salt. Stir to combine. Spoon mixture into a plastic zip-top bag. Set
aside. To use as a pastry bag, cut corner off bag to make a 1/4-inch
diameter opening.

Lay out thawed phyllo dough. Working quickly to keep dough from drying out:
brush top sheet with melted butter, pipe cheese filling along long edge of
phyllo 1/2-inch from each end. Fold over ends to seal in filling and roll
up straw. Repeat with remaining sheets of phyllo and place on a baking
sheet. Bake until golden, about 10 minutes.






--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.