Here's a picture of the birthday folks.
My dad was talking when I snapped the picture. OOPS!
This is their cake (their last name initial is "N"). It looks so much better than the cakes I make!
As I said, we had lots of good food. One of the things I made was Sausage Triangles. YUM!
8 oz Pork sausage
1/2 lb Mushrooms, diced
1/4 lb Monterey Jack, shredded
1/2 c Butter, melted
1/3 16 oz pkg. frozen phyllo
In 10" skillet over medium-high 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 towelsto 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.
Place package, seam side down, in 15 1/2" X 10 1/2" jelly roll 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 425 F. Bake triangles 15 minutes or until golden. Makes about 3 1/2 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 425 F. Arrange frozen triangles on un-greased jelly roll pan and bake 20 minutes or until triangles are golden.
Just for the record, I hate phyllo dough! Wanna see how much I wasted?
Have a great day everyone! I'm linking up to: