Recipe - Sausage Triangles

8 ounce Pork sausage
One half pound Mushrooms, minced
One fourth pound Monterey Jack, shredded
One half cup Butter, melted
1/3 16oz pkg frozen phyllo

In 10" skillet over mediumhigh 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 triangularshaped package. Place package, seamside
down, in 15 1/2" X 10 1/2" jellyroll 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 One half 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 ungreased jellyroll pan and bake 20 minutes or until
triangles are golden.

Good Housekeeping's HOLIDAY BEST '93 pg 120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini