---------- Recipe via Meal-Master (tm) v8.02
  Categories: Low-fat, Appetizers
       Yield: 1 servings
       1    Large egg white
       1 tb Olive oil
     1/4 ts Salt
     1/8 ts Cayenne (optional)
       6    Sheets phyllo dough 14"x18
     3/4 c  Freshly grated Parmesan or
            -Asiago cheese
   Preheat oven to 400 degrees F. lightly coat 2 baking
   sheets with non-stick cooking spray or line with
   parchment paper.  In a small bowl, whisk together egg
   white, oil, salt and cayenne, if used. Lay a sheet of
   phyllo on a work surface with the short side toward
   you. Keep remaining phyllo sheets covered with a
   plastic wrap or waxed paper. With a pastry brush,
   lightly coat the lower half of sheet with the
   egg-white mixture and sprinkle with about 2 tsp.
   cheese.  Fold the upper half over the lower half.
   Brush the right half of the folded sheet with egg-whit
   mixture, sprinkle with a heaping teaspoon of cheese
   and fold left half over the cheese.  Brush the bottom
   half of the folded sheet with the egg-white mixture,
   sprinkle with 1 tsp cheese and fold the upper half
   over lower half.  Finally brush the top with the
   egg-whit mixture and sprinkle with 1 tsp. cheese.  Cut
   into ten 1/2-inch strips using a knife or a serrated
   pastry cutter.  With a wide spatula, transfer the
   strips to the prepared baking sheet, placing them
   about 1/2 inch apart.  repeat the procedure with the
   remaining 5 sheets of phyllo, egg-whites and cheese.
   Bake the straws for 8 to 10 minutes, or until golden
   and crisp.  Transfer to a rack to cool.  Makes 5 dozen
   straws. Note: The straws may be stored in an airtight
   container at room temperature for 1 week or the
   freezer for up to 2 months.