Recipe - Broccoli-Cheese Strudel Appetizer

Butter or margarine
One fourth cup All purpose flour
One half teaspoon Salt
1/8 teaspoon Cayenne pepper
1 One fourth cup Milk
4 ounce Swiss cheese; shredded
10 ounce Frozen chopped broccoli;
thawed/drained
One half pound Phyllo strudel leaves;
(about)
One fourth cup Dried bread crumbs

About 1 One half hours before serving or day ahead:

1. In 2quart saucepan over low heat, melt 4 tablespoons butter or
margarine; stir in flour, salt, and cayenne pepper until blended. Gradually
stir milk into mixture; cook, stirring until thickened and smooth. Stir in
cheese and broccoli; cook until cheese is melted, stirring constantly.
Remove from heat.

2. In small saucepan, melt 4 tablespoons butter.

3. On waxed paper, overlap a few sheets of phyllo to make a 20" by 12"
rectangle, brushing each sheet of phyllo with some melted butter or
margarine. Sprinkle with 1 tablespoon bread crumbs. Continue layering,
brushing each sheet of phyllo with some butter or margarine and sprinkling
every other layer with 1 tablespoon bread crumbs.

4. Preheat oven to 375°F. Starting along a long side of phyllo, evenly
spoon broccoli mixture to cover about half of rectangle. From
broccolimixture side, roll phyllo, jellyroll fashion.

5. Place roll, seam side down, diagonally on large cookie sheet; brush with
remaining melted butter or margarine. Bake 30 minutes or until golden. For
easier slicing, cool strudel about 30 minutes on cookie sheets on wire
rack.

6. To serve, cut strudel into 1inch thick slices. Serve warm. Or, to serve
later, cool strudel completely on wire rack; wrap in foil; refrigerate.
Just before serving, unwrap strudel and place on cookie sheet; reheat in
375° oven
15 minutes or until warm.

Makes 10 firstcourse servings

Recipe by: Good Housekeeping

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Mar 4,
1998