8 oz pork sausage
1/2 lb mushrooms, diced
1/4 lb monterey jack, shredded
1/2 cup butter, melted
1/3 16oz pkg frozen phyllo
A Recipe for
Sausage Triangles
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
This Recipe for Sausage Triangles is one of thousands in the Recipes-to-go Meat Cookbook.
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
If you enjoy this Sausage Triangles Recipe - you should enjoy the recipe collections you can find on the websites below:
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
This is a recipe for Sausage Triangles from the recipe cookbook of Recipes-to-go (Meat)
Food Tip |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Food Tip |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
In 10" skillet over medium-high heat, cook pork sausage and mushrooms
until meat is well browned and mushrooms are tender, stirring
occasionally. With slotted spoon, remove sausage mixture to paper
towels to drain. In large bowl, mix sausage mixture and shredded
cheese.
With knife, cut phyllo lengthwise into 2" wide strips. Place strips on
waxed paper; then cover with slightly damp paper towel to prevent
phyllo from drying out.
Place 1 strip of phyllo on work surface; brush top lightly with melted
butter. Place about 1 teaspoon sausage mixture at end of strip. Fold
one corner of strip diagonally over filling so that short edge meets
the long edge of the strip, forming a right angle. Continue folding
over at right angle. Continue folding over at right angles until you
reach the end of the strip to form a triangular-shaped package. Place
package, seam-side down, in 15 1/2" X 10 1/2" jelly-roll pan; brush
with butter. Repeat with remaining phyllo strips and sausage mixture.
If not serving right away, cover with foil and refrigerate.
To serve, preheat oven to 425oF. Bake triangles 15 minutes or until
golden. Makes about 3 1/2 dozen hors d'oeuvres. Each triangle: About
50 calories, 4 g fat,
5 mg cholesterol, 90 mg sodium.
TO FREEZE AND USE UP TO 1 MONTH LATER: Place unbaked triangles in
freezer container with waxed paper between each layer; seal; label:
and freeze. About 35 minutes before serving, preheat oven to 425oF.
Arrange frozen triangles on un-greased jelly-roll pan and bake 20
minutes or until triangles are golden.
Good Housekeeping's HOLIDAY BEST '93 pg 120
Serves: 42
Sausage Triangles Recipe brought to you by Recipes To-Go