---------- Recipe via Meal-Master (tm) v8.02
  
       Title: POPPY & SESAME SEED STRAWS
  Categories: Appetizers
       Yield: 60 servings
  
       2 tb Poppy seeds
       2 tb Sesame seeds
       1 lg Egg white
       2 tb Olive oil
     1/4 ts Salt
       6    Phyllo dough sheets (14x18
  
        Preheat oven to 400 degrees F. Lightly coat 2
   baking sheets with nonstick cooking spray or line with
   parchment paper. Heat a small heavy skillet over
   medium heat. Add the poppy and sesame seeds and cook,
   stirring until they are aromatic and toasted, 2 to 3
   minutes. Turn out onto a plate to cool. In a small
   bowl, whisk together egg white, oil and salt.
        Lay a sheet of phyllo on a work surface with a
   short side toward you. With a pastry brush, lightly
   coat the lower half of the sheet with the egg-white
   mixture and sprinkle with 1 tsp. seeds. Fold the upper
   half over to cover the lower half. Brush the right
   half of the folded sheet with egg-white mixture,
   sprinkle with 1/4 tsp. seeds and fold the left half
   over the seeds. Brush the bottom half of the folded
   sheet with the egg-white mixture, sprinkle with 1/4
   tsp. seeds and fold the upper half over. Finally,
   brush the top with the egg-white mixture and sprinkle
   with 1/4 tsp. seeds. Cut into 10 short strips using a
   knife or serrated pastry cutter. With a wide spatula,
   transfer the strips to the baking sheet, placing them
   about 1/2 inch apart. Repeat the procedure with the
   remaining 5 sheets of phyllo, egg-white mixture and
   seeds. Bake the straws for 8 to 10 minutes, until
   golden and crisp. Transfer to a rack to cool.
        The straws may be stored in an airtight container
   at room temperature for 1 week or in the freezer for
   up to 2 months.
        Makes about 5 dozen straws.
   
   19 calories per straw: 1 g protein, 1 g fat, 3 g
   carbohydrate; 23 mg sodium; 9 mg cholesterol.
   
   From Eating Well, May/June 1993.
  
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