---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers
       Yield: 42 servings
       8 oz Pork sausage
     1/2 lb Mushrooms, diced
     1/4 lb Monterey Jack, shredded
     1/2 c  Butter, melted
     1/3    16oz pkg frozen phyllo
   In 10 skillet over medium-high heat, cook pork
   sausage and mushrooms until meat is well browned and
   mushrooms are tender, stirring occasionally. With
   slotted spoon, remove sausage mixture to paper towels
   to drain. In large bowl, mix sausage mixture and
   shredded cheese.
   With knife, cut phyllo lengthwise into 2 wide strips.
   Place strips on waxed paper; then cover with slightly
   damp paper towel to prevent phyllo from drying out.
   Place 1 strip of phyllo on work surface; brush top
   lightly with melted butter.  Place about 1 teaspoon
   sausage mixture at end of strip. Fold one corner of
   strip diagonally over filling so that short edge meets
   the long edge of the strip, forming a right angle.
   Continue folding over at right angle.  Continue
   folding over at right angles until you reach the end
   of the strip to form a triangular-shaped package.
   Place package, seam-side down, in 15 1/2 X 10 1/2
   jelly-roll pan; brush with butter. Repeat with
   remaining phyllo strips and sausage mixture.  If not
   serving right away, cover with foil and refrigerate.
   To serve, preheat oven to 425oF.  Bake triangles 15
   minutes or until golden.  Makes about 3 1/2 dozen hors
   d'oeuvres.  Each triangle: About 50 calories, 4 g fat,
   5 mg cholesterol, 90 mg sodium.
   triangles in freezer container with waxed paper
   between each layer; seal; label: and freeze. About 35
   minutes before serving, preheat oven to 425oF. Arrange
   frozen triangles on un-greased jelly-roll pan and bake
   20 minutes or until triangles are golden.
   Good Housekeeping’s HOLIDAY BEST '93 pg 120