(NAPSI)-It seems nights on the town have been traded for nights
in with friends. Cash-strapped Americans, looking for ways to
cut back, have rediscovered the joys of cooking and entertaining
"This whole idea of staying home and entertaining at home,
we're seeing that everywhere, from the 'take and bake' pizza to
the $5 movies," John E. Fleming, the chief merchandising officer
for Walmart, recently told The New
But maybe the biggest indicator of how budget conscious we've
become is this: Gourmet magazine, which normally waxes rhapsodic
about pricey restaurants, not too long ago added a feature about
what to do with leftovers.
That's right, leftovers.
Of course, there are ways to make leftovers more appealing.
For instance, you might dress them up by incorporating
pastry dough-into your dishes. A new interactive contest even
rewards entrants for the top, most creative
phyllo recipes, whether they use leftovers or not.
Running through February 1, 2010, it awards one $5,000 grand
prize, two $1,500 first-place prizes and a slew of weekly and
monthly prizes. Called "Make It Fabulous With
Fillo," the contest asks entrants to
come up with quick, original takes featuring Athens Mini
Fillo Shells or elegant recipes that
include Athens Fillo Dough.
Recipes are judged by culinary professionals, and bonus
points are awarded for including photos and videos. Plus, you
can view winners and rate each recipe as it's added at
phyllo.com-with the ultimate fan favorite snagging a $600 prize.
In case you need some inspiration, here's the grand-prize
recipe from Athens' previous contest:
- 8 ounces softened cream cheese
- ¼ cup blue cheese
- 2 tablespoons softened butter
- 2 tablespoons chopped chives; reserve 1
tablespoon for garnish
- 1 tablespoon fresh lemon juice
- 2 ounces chopped prosciutto
- ¼ cup finely chopped, lightly toasted walnuts
- 15 Athens Mini Fillo
Shells (1 box)
- 2 tablespoons toasted chopped walnuts for
In a medium bowl, mix cream cheese, blue cheese, butter, 1
tablespoon chives and lemon juice until blended. Add prosciutto
and walnuts, mixing lightly. Using a pastry bag, pipe a rounded
teaspoon of mix into each shell. Garnish with walnuts and
reserved chives. Serve immediately.
Makes 15 appetizers.
For more information, visit
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