Review of last recipe - It was a fine stuffed mushroom recipe, but I still prefer my standby; a sausage stuffed mushroom ala Silver Palate cookbook.

As a side note, the next recipe should have been a pork meatball in sweet and sour sauce. As much as I'm trying to make each and every recipe I ever saved (because I thought it was a recipe important enough to save), I just couldn't get myself to go through the motions to prepare it, as I'm not a big fan of sweet and sour; maybe I was more of a fan back in the 70's - yuck.

Also, my neighbor, Dean, was nice enough to bring over some fresh tuna he just caught. Will be making cookies to try to compensate. I am a lucky neighbor.

TODAY'S RECIPE - PHYLLO MEAT TRIANGLES

1 lb ground pork, beef or lamb
1 med onion, minced
2 cloves garlic
1/4 c dry red wine
2 tbsp tomato paste
1 tsp dried parsley flakes
1/2 tsp oregano
1 tsp salt
1/4 tsp pepper
1/8 tsp cinnamon
1/4 c grated parmesan cheese
1/2 lb (10-12 sheets) phyllo dough
1 c butter, melted

Cook ground meat until lightly browned, breaking up with a fork as it cooks. With a slotted spoon, transfer meat to a bowl and discard all but 2 tbsp fat from skillet. Cook onion and garlic until onion is soft. Add wine, tomato paste and seasonings and stir to blend well, cooking 2-3 minutes, then stir in cheese.

Carefully unroll phyllo dough. Cut sheets in half to form 12"x8" sheets. Place them on a piece of wax paper and keep covered with a damp cloth. Store remaining phyllo in fridge or freezer.

Place one sheet in bottom of greased 12"x8"x2" baking pan, brush with melted butter. Lay another sheet on top, brush again with butter and continue until there are 10-12 sheets of phyllo(you've cut the original 10-12 in half, making for 20-24 total) in the pan. Spread meat mixture over phyllo dough and layer the remaining phyllo sheets, brushing each with butter, until all are used.

Bake in preheated 350 degree oven for 1 hour until top is crisp and golden. Cut into 2" squares, then cut each square into triangles. Serve hot. Makes 48.