The Red Hot Chili Paper

Send us some "foodback"

Spinach Balls
Pickled Mushrooms
Marinated Wings
Beggar's Purses
Pesto Palmiers
Vine Leaves
Honey Garlic Wings
Fette Di Melanzane
Salmon Mousse
Beer Cheese
Shrimp Toast
California Cheese Dip
Cheese Log
Cheese Fondue
Chopped Liver
Pickled Herring
Tuna Gefilte Fish
Teriyaki Puffs
Veggie Bites
Garlic Balls
ChiliBeef WonTons
Chicken Fingers
Broccoli Bites
Sausage Balls
Pearl Balls
Spicy Chicken Bites
Mushroom Filos
Mushroom Nut Pate
Calamari Vinaigrette
Crab Dip
Leek Dip
Hot Bacon Swiss Dip
Salmon Roll
Sesame Pork
Beggar's Purses


      1/2 pound lean Ground Beef
      2 Onions, chopped
      1/2 teaspoon Cayenne Pepper
      Salt , to taste
      1 pkg. Filo Dough
      Oil , for brushing



    Sauté onions and meat together until it loses its "pink"  color.
    Put in bowl of food processor, add the cayenne and the salt and process until mixture is  smooth and pasty.
    Remove filo from package and while still rolled up cut off a 2" slice.
    Unroll this slice, fold in half and cut little 2" squares. Hold 1 square of filo in  the palm of your hand, brush it with oil and top with another square of filo, making a  "star". Place a clump of your meat mixture into the middle of the filo. Place  bundle into a mini muffin tin and pinch sides together. Repeat until all your meat is used  up. Bake in a preheated 375o oven for about 30 - 40 minutes, or until golden  brown.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the