Beef Veggie Strudel

Yields:	8 servings
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	Preparation	25 minutes
	Cooking	50 minutes
	Ready In	1 hours

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Ingredients

2	pounds	beef chuck	ground
2	medium	onions	chopped
8	large	carrots	grated
3	each	celery stalks	sliced
1	teaspoon	salt
1/2	teaspoon	black pepper
1/2	teaspoon	oregano
1/2	teaspoon	garlic salt
2	each	bouillon cubes	crushed
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated
2	large	eggs	slightly beaten
1	cup	bread crumbs
2	tablespoons	butter
1/2	cup	butter
12	sheets	phyllo dough

Directions

In a large frypan, brown ground chuck, onions, mushrooms, carrots and celery for 15-20 minutes.

Drain. Add seasonings and bouillon cubes, grated Parmesan cheese and eggs.

Mix well. Divide into two equal portions.

Set aside. Place damp cloth on counter. Gently lay fillo leaves on towel.

Using pastry brush, brush on melted margarine.

Sprinkle lightly with bread crumbs.

Repeat twice, using 2 leaves per layer.

Place half of meat mixture on long side.

Dot with 1 T. butter. With help of towel, roll up and place on buttered or Pam sprayed cooking sheet.

Brush with more melted butter.

Repat with remaining ingredients. Bake at 400 degrees F.

for 30 minutes, or until light brown.

Cool for a few minutes on cooking sheet.

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Member Review

Ceviche

You've probably gotten this message already: Don't drain the lime juice!!! Ceviche is not Mexican, it's Ibero-American. It's also consumed in Spain and Southern France and there is even a variant in the Philippines (as a Spanish import). The Japanese love it too. For example, Nobu, the famed NYC & London Japanese food restaurant carries it. Peruvians are perhaps best known for taking Ceviche to an art form (quality, variety, presentation) and as a national symbol. There are over 20 varieties of Ceviche in Peru alone. From the humble Seabass (corvina) to Mixto (varied seafood ingredients, all marinated in lime, which they call "limon"), to Ceviche de Paiche, a Sturgeon-like fish that lives in the Amazon river basin. Chileans and Ecuatorians also take pride in their many varieties and their Ceviche-making tradition. You might be interested in putting all of them as a sub-section. Truly yours, Alexis Valencia.

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