Salmon Phyllo Puffs
by JustGypsy with variations by Irene

1/2 c uncooked long grain rice
1/2 c chopped green onions
3 T lemon juice
3 hard-cooked eggs, chopped
1 pkg. (1 lb.) phyllo or struedel pastry
1/2 lb. mushrooms, thinly sliced
3 T butter
15 1/2 oz. pink salmon, drained and flaked
1 t dillweed
2 sticks butter, melted

Cook rice. Saute m.r. and gr. o. in butter in lg. skillet just til lightly browned. Add lemon juice and stir. Mix rice, fish, eggs, dill and m.r. mixture in med. bowl. Place dough on clean surface. Cut into 4 equal length strips. Work with 2 stacks of strips at a time; cover other 2 with plastic wrap. Brush 2 top strips with melted butter. Place a rounded t of filling at one end of each. Working with top leaf, fold one corner to opposite side, forming a triangle. Continue folding, as a flag. Repeat. Arrange triangles on ungreased 15x10x1" jelly pan. Bake in preheated oven(450*) 15 min or til golden brown. May be frozen or reheated.

Irene adds: Keep it covered when not using it with a damp cloth, it drys out QUICK, brush butter between layers of it

But just to give you an idea of what to do with it in simple meat and cheese kinda way...hmmm...

how about..brown some hamb...season it like maybe sloppy joes

take a baking pan...layer a few layers of phylo in bottom..brush butter between spread meat....top with cheese...maybe a little corn, onions and/or green peppers....top with another couple of layers

Bake in hot oven till phylo brown

tell kids it's sloppy joe pie or something!

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