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Lowe Knows |
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by Mrs. Lowe YOU HAVE TO REALLY LIKE SOMEONE TO MAKE THESE THINGS FOR THEM You know folks, my daughter has a new man. I haven't met him yet but I've heard some stories! You may have heard some too. Like that wasn't really a tornado that tore up I-35 between San Antonio and Dallas. It was Al and her man tearing up and down the road for various visits. Another story has it that the Texas 7 were able to get away so quickly because they got behind her car and made it all the way to Dallas in its draft! They weren't sure what it was - just a black streak playing loud music passing in the night. They just got on board! There are lots of things I've heard about the new man that I like. I like that he is almost finished with a Masters with a 4.0 (Pretty smart guy, huh?) and has applied to some pretty prestigious schools for his Ph.D. I like that he loves books and music and all things old and antique. I like the way he writes, the fact that he loves to cook, has a great sense of humor, likes the small town way of life and is keenly interested in almost everything. I like that he reads the New York Times (has it delivered to his door) on Sundays, loves double espressos and watches all the cooking shows, Iron Chef being among his favorites. But, I have to be honest, the thing I like most about him is that he loves my daughter and makes her happy. See, he knows how special she is. And he's no fool either as you have probably already guessed. I have named the following recipe in his honor. He is known in some circles, for reasons too complicated and strange to explain, as the Meat of Cheese. He will soon be known as Dr. Meat of Cheese, no doubt. So here goes MOC, this one's for YOU! MEAT OF CHEESE TASTIES 1lb. bulk hot Italian Sausage 1/2 C finely chopped onion 1 C Ricotta Cheese 1 C Shredded Mozzarella 1 tsp dried oregano, crushed 1 8 oz roll frozen Phyllo dough, thawed 1 C melted butter or margarine 2 C of your favorite meatless spaghetti sauce if desired To make the filling, cook sausage and onion in skillet until meat is no longer pink. Drain well and pat dry. Combine sausage-onion mix with cheeses and oregano and set aside. Lightly brush a sheet of phyllo with butter. Place another sheet on top and brush again. (While continuing on with the following steps, cover the remaining dough with plastic wrap to prevent drying). Cut the two layers of phyllo into 6 equal strips longways. Spoon rounded teaspoon of meat and cheese filling, one from the end of each strip. Fold a corner of the strip over the filling even with the other side. Continue triangular folding to end of strip. (This is sort of like Oragami, isn't it?) Repeat the process with remaining strips and then with remaining sheets of Phyllo. (This is the part where you will begin to see what I mean when I say that you have to REALLY like someone to make these things for them. It takes forever, makes 6 dozen but it is sooooooooo good, just like Mr. Food says.) Place the tasties on a baking sheet and brush once again with butter. Bake 15 minutes in a preheated 375* oven or until golden brown. If you don't like someone that much, the recipe can be halved. If they treat your daughter bad, you could add a little arsenic. |
