-=> Quoting Shawn Highfield to Jim Weller <=-

 JW> He would knock an hour off our bill

 SH> It probably was worth it!  When I was single I often accepted
 DH> dinner at clients homes just for home cooking and the company.

Funny how I lost the guy and had to find a new IT guru. As I've
mentioned here before we have a LOT of Asian tourists visiting in
the wintertime to see the northern Lights. The Japanese tour
operator brought in lots of bilingual seasonal workers as temporary
workers every winter. One of them got a three year full time work
permit and stayed here summers. Her summer job was a McDonald's. She
was quite cute and Joe fell for her hard. When her term was up and
didn't get renewed, he followed her to Japan where he ended up
staying. Eventually he started teaching computer science and
English as a second language to engineers at a university there.
They are married now, with kids who are teenagers already.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Filo Triangles with Spicy Filling of Meat and Pine Nuts
 Categories: Pastry, Turkish, Lamb, Veal, Nuts
      Yield: 8 Servings
 
           FILLING:
      3 tb Peanut oil
      1 ts Cumin seed
  1 1/2 c  Finely chopped onions
    1/4 c  Pine nuts
      2 cl Garlic, chopped
    3/4 ts Ground allspice
      1 c  Chopped fresh peppers and
           -chilies
      1 lb Ground lamb OR veal OR chuck
      1 c  Peeled and chopped tomatoes
    1/4 c  Currants
    1/2 c  Chopped flat-leaf parsley
    1/4 c  Chopped fresh dill
           Salt and fresh ground pepper
           PASTRY:
      1 lb Filo pastry
           Melted unsalted butter
           To brush on pastry
 
  Use 1 c chopped combination of fresh peppers and chilies chosen
  from sweet red peppers, green bell peppers, and poblanos  plus 1
  or 2 (to taste) red or green jalapenos, seeded and chopped
  
  Heat oil until hot and add cumin seeds.  Cook and stir until they
  turn several shades darker.  Take care not to burn them. Stir in
  the onions and pine nuts; cook, stirring frequently, until the
  onions begin to brown around the edges and the pine nuts turn
  light brown. Stir in the garlic and allspice and cook a few
  seconds, stirring. Add the peppers, chilies, and meat; cook,
  stirring frequently, until the meat browns. Stir in tomatoes,
  currants, and 2 tablespoons water; simmer, uncovered, 5 minutes.
  Mix in the herbs and season with salt and pepper. The filling
  should be moist but not at all runny or watery. If it gets too dry
  while cooking, add water in very small quantities.
  
  Unfold the filo and cut the whole stack lengthwise into 3 equal
  stacks of strips.  Keep the pastry covered under a slightly damp
  towel. Place a single strip of pastry on the work surface, with
  short end near you. Brush it lightly with butter and place another
  strip on the first one. Put 1 heaping tablespoon filling on the
  bottom end of the strip about 1 inch from the edge. Fold the end
  of the strip diagonally over the filling, creating a triangle.
  Fold it once and then fold it diagonally to the right. Continue
  folding to the end. Place the triangle seam down on a greased
  baking pan. Continue with the remaining pastry and filling. Brush
  the tops with butter.
  
  Preheat the oven to 350 degrees F. Bake the triangles about 20 to
  25 minutes, until golden brown.
  
  From: CLASSICAL TURKISH COOKING by Ayla Algar
  From the collection of Karin Brewer, 3/96
 
MMMMM                             


Cheers

Jim
      
... Adding mayo to a pastrami sandwich is a mortal sin.
... It's like ketchup on spaghetti at a rustic Italian restaurant.

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