On 03-07-19 20:31, Ruth Haffly <=-
spoke to Nancy Backus about Putting up <=-
not LG. We also made a trip into Raleigh today; I used either the "ride 'em" carts or just the shopping cart, depending on where we were/how
much we needed to get.
Many years ago now (after we went to Bryan's graduation from boot camp),
we went to Epcot center. There is a lot of walking there. Gail had
begun to have knee problems, but not yet surgery. For the first two
days she struggled through -- not wanting to bother with renting the
electric cart. Then she gave in and we rented it for her. That was a blessing. We've both used them in the grocery stores according to how
our knees and/or back was feeling. Right now, I am OK with pushing the
grocery cart as a sort of walker.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SMOKED TROUT TARTLETS
Categories: Appetizer, Seafood
Yield: 48 Servings
MMMMM---------------------PHYLLO TART SHELLS--------------------------
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
8 Phyllo dough sheets (14x18"
MMMMM--------------------SMOKED TROUT FILLING-------------------------
2 pk Cream cheese, low-fat (8 oz)
1/2 lb Trout fillets; smoked, skin
--and pin bones removed
1/3 c Scallions; chopped (2 scall
4 ts Horseradish; well drained
1 c Cucumber; shredded
: To make phyllo tartlet shells: Preheat oven to 325 degrees F.
Lightly coat 2 mini-muffin pans with nonstick cooking spray. In a
small bowl, whisk together egg white, oil and salt.
: Lay a sheet of phyllo on a work surface and with a pastry brush,
lightly coat it with the egg-white mixture. Lay a second sheet
smoothly on top, taking care to line up the edges before setting the
sheet down. (Once you set down the sheet, it cannot be moved.) Brush
with the egg-white mixture and repeat with 1 more sheet. Lay a fourth
sheet on top but do not brush it.
: With a knife, cut the dough into 4 strips lenghtwise and 5
strips crosswise, making 24 squares. Press squares into muffin cups
and bake for 8 to 12 minutes, or until golden brown and crisp.
Transfer the tartlets to a rack and let cool. Repeat the procedure
with the remaining 4 sheets of phyllo and egg-white mixture. (The
baked tartlet shells may be stored in a closed container at room
temperature for 1 week or in the freezer for up to
2 months.)
: To make smoked trout filling: In a food processor, combine
cream cheese and smoked trout; process until fairly smooth. Add
scallions and horseradish and pulse until just combined.
(Alternatively, finely mince the smoked trout with a knife and
combine with the cream cheese, scallion and horseradish in a small
bowl.) (The smoked filling may be made ahead and refrigerated for up
to 2 days.) Shortly before serving, spoon or pipe about 1 heaping
tsp. of filling into each tartlet shell and garnish with shredded
cucumber.
50 calories per piece: 3 g protein, 2 g fat, 5 g carbohydrate; 94 mg
sodium; 5 mg cholesterol.
**"The rich, creamy filling contrasts with the pleasant crunch of the
tartlet shell." ~-From Eating Well, May/June 1993.
Downloaded from WWW site:
Gemini & Leo's at www.synapse.net/~gemini/mealmast.html
MMMMM
... Shipwrecked on Hesperus in Columbia, Maryland. 01:06:10, 09 Mar 2019
___ Blue Wave/DOS v2.30
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