---------- 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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