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Joined: Mar 2008
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M
Joined: Mar 2008
Posts: 33
Wow, cream cheese- i just love it.

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Melisa #429035 06/22/08 01:21 AM
Joined: Feb 2008
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another good and easy one....

From Jewish Holiday Feasts

1 lb thin asparagus, trimmed and cut into 1-inch pieces
4 oz. goat cheese
4 oz cream cheese
2 T fresh tarragon or 1 tsp dried
2 T chopped chives
1/4 tsp salt
1/2 tsp fresh ground pepper
8 sheets phyllo dough at room temp
1/4 cup melted butter

cook asparagus about 3 minutes in boiling salted water. drain and rinse under cold water. set aside to cool on a rack lined with paper towels.

preheat oven to 375. grease a baking sheet. combine cheeses, tarragon, chives, salt and pepper until smooth. stir in cooked asparagus pieces.

place a sheet of phyllo dough horizontally in front of you. brush with butter. continue until you have 4 sheets stacked. do not brush top sheet with butter.
using half the filling, spread an even 3-inch wide strip about one inch from bottom and 2 inches from sides. fold up the bottom and fold the sides of the dough and roll up like a jelly roll. place strudel, seam side down, on baking sheet. brush with butter - tops and sides. with a sharp knife, cut several slits on top of strudel. repeat with remaining phyllo sheets and mixture.

bake until golden brown and crispy, about 30 minutes. let cool for 15 minutes before serving. cut 3-inch thick slices with serrated knife.


Lisa Pinkus

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Elephant
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Green Chili Chicken Enchilladas

1-2 Bricks (depending on how "creamy" you want it to be) cream cheese (low fat or no fat) diced
1 mini can diced green chili
1 pack taco seasoning (low salt, no msg)
1-2 pounds chicken parts (the chicken trimmings sold at most butcher) Substitution: cut up chicken thighs and breasts (it is key you have a mixture)
2 medium or 1 large spanish onion sliced into slivers
2-3 cloves of diced garlic
1-2 packs CORN tortillas (prefer vegetarian ones)
1-2 cans/jar good salsa verde (enchillada sauce)
1 small wheel Chihuahua Cheese grated.

Brown chicken in pan with a small amount of olive oil. When almost brown add can of chilis, taco seasoning and onions and about 1/4 cup of water. Let soften. Mix in cubed brick of cream cheese. When incorporated, remove from heat and let cool.

When chicken mixture is cool, warm tortillas in oil, a dry pan, or microwave wrapped in damp paper towel. Dip in sauce to coat tortilla. Add chicken mixture and roll. Layer in a greesed baking dish. When full, cover with remaining sauce. Top with grated cheese. Bake at 300 until cooked through (roughly 30 minutes) covered in foil. Remove foil and brown cheese if you wish.

Serve with sour cream, fresh guacamole, and lime.


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Lady J #431035 06/28/08 05:13 PM
Joined: May 2007
Posts: 93
Likes: 1
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Amoeba
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Jase,

These sound decadent. Thanks so much for your post. I'll definitely be trying them shortly.


Karen Hancock, Quick Cooking Editor
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