"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:On Sat 10 Dec 2005 09:46:55p, Thus Spake Zarathustra, or was it Dee
Randall?
Quoted message said:
"Wayne Boatwright" <[email hidden]> wrote in message
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Quoted message said:This was recently posted by Kathy on alt.cooking-chat. Thought you
might like to try it.
Make-Ahead Spinach Phyllo Roll-Ups
Prep Time: 30 min
Total Time: 55 min
Makes: 5 logs, 6 slices each or 30 servings, 1 slice each
1 egg, lightly beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup l Crumbled Feta Cheese
1 tub (8 oz.) Garden Vegetable Light Cream Cheese Spread
1/2 cup finely chopped green onions
15 sheets frozen phyllo sheets (14x9 inch), thawed
1/3 cup butter, melted
MIX egg, spinach, feta cheese, cream cheese spread and onions until
well blended. Set aside.
PLACE 1 of the phyllo sheets on a clean work surface. Brush lightly
with butter. Top with 2 more phyllo sheets, brushing more of the
remaining butter between each layer. Place remaining phyllo between
sheets of plastic wrap; set aside.
SPREAD 1/5 of the spinach mixture along 1 of the short sides of the
phyllo stack; fold in both long sides, then roll up, starting at 1 of
the short sides to make a log. Repeat with the remaining phyllo sheets
and spinach mixture to make 4 more logs. Brush with remaining butter.
To prevent phyllo from cracking, score logs at 1-inch intervals. Place
in large freezer-weight resealable plastic bags or wrap tightly in
plastic wrap.
FREEZE up to 3 months. When ready to bake, remove desired number of
logs from freezer. Refrigerate, tightly wrapped, several hours or
overnight until thawed. Place on baking sheet. Bake in preheated
375°F-oven for 25 min. or until golden brown. Cool 5 min.; place on
cutting board. Cut each log into 6 slices with serrated knife to serve.
--
Wayne Boatwright *¿*
Thanks, Wayne. I'll try this next. Boy!it seemed I had everything in
the house dirty boiling the spinach, 4 batches of 8 oz. each. Straining
it, etc. Then frying it "up." Perhaps since there is no big onion or
garlic in this recipe, I won't have to do the 'fry pan thing' either.
I'll look next Wednesday when I 'go uptown' for the Philadelphia Garden
Vegetable Light Cream Cheese along with getting the frozen spinach. This
will give me use for the second half of the phyllo.
DH can figure the rolling up/out part. He's good at that.
It seems that Athens is the phyllo of choice and probably the most
available.
Dee Dee
I'm glad you're going to try this, Dee. I don't have the time right now
for much cooking, but am really interested in knowing how these come out.
It would be a great shortcut from the traditional method.
--
Wayne Boatwright *¿*
Yeah, sometimes easier tastes better knowing you haven't got all that time
invested. I have a baked chili rellenos that is my favorite, and in great
part mostly because it's easier than the traditional way. I'll be making it
tomorrow. Probably. This morning I saw Fox News doing a oatmeal pancake
from a restaurant named "Jack and Jill" where the ***stars*** eat their
breakfast, so the owner said.
I think I'll make it tomorrow morning. He made it on an electric grill. My
large electric skillet's legs broke off (I laughed when it happened, it was
so silly looking) so I'm left to improvise making pancakes. Perhaps I'll
put them in in a smallish combo Pizzell/Waffle maker I have -- just have to
make up my mind on getting a 1-1/4" to 1-1/2" inch waffle maker.
Robert Benson, chef and owner of Jack n' Jill's restaurants in the Los
Angeles area, shows us how to prepare delicious and easy brunch treat!
Strawberry Oatmeal Pancakes
Serves 6
Pancakes will be thick and will take 2-3 minutes per side to cook.
Ingredients:
2 cups of rolled oats
2 cups buttermilk
4 oz eggs
2 tablespoon of sugar
1 teaspoon of baking powder
1 teaspoon of baking soda
½ teaspoon of Kosher salt
15 medium fresh strawberries, sliced
Powdered sugar
Butter and syrup to taste
Method:
In a mixing bowl, add the following ingredients:
Rolled oats
Buttermilk
Let soak for 15 minutes
Add the rest of ingredients, stirring gently until mixed and all dry
products have been incorporated. Do not over-mix.
Spoon on a slightly greased griddle or non-stick pan at 350ºF.
Add 4 or 5 sliced strawberries to each cake.
Garnish with fresh strawberries and powdered sugar.
