~I find a Quisinart works best for this.

Put the cheeses, pepper, parsley and egg in the food processor and mix until blended. About 10-15 seconds. Not long.

Preheat oven to 375 degrees.

When using filo dough the sheets you aren't working with at the moment need to be kept covered, so they don't dry out. (plastic wrap works well for this) Put 2 filo sheets on a cutting board and brush butter over the surface of the top one. Slice the sheets in half lengthwise. Drop 1 tbsp. of cheese mixture in one corner of the dough strip. Fold corner of dough over the filling. Turn triangle over and over to the end of the strip. Put on cookie sheet and brush top with butter. Repeat with remaining dough.

Bake in oven for 12-15 minutes or until crisp and brown.

Take your cream cheese and put in a bowl. Add your can of shrimp or crab meat and mix well with a fork. Lay out a wonton wrapper and place in the center a dollop (about 1 tsp.) of your cream cheese mixture. Then dip your finger in water and moisten 2 sides of the wrapper. Fold triangularly and seal the edges. Fry in deep hot oil until wontons are brown. Drain on a paper towel. These cook very quickly.

~Wonderful with Egg Drop Soup

From: Glorious Grub Cookbook By. Joan Stewart

Makes:4 Servings

Take your chicken broth and bring to a rolling boil. Feel free to make your own chicken broth with water and chicken bullion. This is a lot cheeper and easy to have on hand. Also if you like it a little bit less salty just add a bit more water. Take your egg whites and add to the boiling chicken stock. The boiling motion will separate them. Give them about 10 sec. and then give it a quick stir. Take off heat and dish into bowls. Add green onion for garnish.

~Great served with Cream Cheese Wontons

From: Glorious Grub Cookbook

~Serves:4

Fry eggplant cubes in oil until brown. Set aside on paper towel to absorb the oil. In a sauce pan (I used a frying pan) bring vinegar, soy sauce and garlic to a boil and simmer for 6 minutes. Add fried eggplant to mixture and cook for 5 minutes more, turning eggplant several times. Serve hot.

Take your mushrooms rinse and pull out the stems. Place in a pie pan. Put a spoonful of sauce in each mushroom, then place a slice of cheese on top. Pour enough vinegar in bottom to cover the bottom of pan. Place in oven at 350 degrees and back until mushrooms are cooked and cheese is bubbly, about 25-35 minuets.