These delightfully crisp bites are a cut above the usual cheese straws! Try either the Romano or sesame-seed version?or both; they?re equally good.

Do-ahead tip: Unbaked Phyllo sticks can be refrigerated or frozen. If refrigerating, arrange sticks on cookie sheets, ready to bake, and cover with foil. Remove foil and bake, as recipe directs when ready. If preparing up to 1 month ahead, place in freezer on cookie sheets. Once frozen, arrange in airtight container with waxed paper between the layers. To bake, place frozen sticks on cookie sheets, and bake in preheated 425 oven, allowing 8-10 minutes per batch.

Romano & Pepper Filling:
1 cup grated Romano cheese
1 tablespoon coarsely ground black pepper

Phyllo Layers:
12 sheets fresh or frozen (thawed) phyllo
5 tablespoons margarine or butter, melted

Prepare Romano & Pepper Filling. In cup, stir the cheese and pepper. On sheet of waxed paper, place 1 phyllo sheet and brush with some melted butter. Cover remaining phyllo with plastic wrap to prevent it from drying out. Sprinkle 1 rounded tablespoon filling over phyllo sheet. Fold sheet crosswise in half. Starting from long open side, roll phyllo, tightly, jelly-roll fashion, toward folded side. Cut roll crosswise into 4 sticks. Place sticks, seam side down, 1 inch apart on large cookie sheet; brush with melted butter. Repeat with remaining phyllo sheets and filling, making 48 sticks in all. Preheat oven to 425. Bake sticks 5-7 minutes or until golden brown. Serve hot or at room temperature. Each stick has about 30 calories; 1 g protein; 3 g carbohydrates; 2 g total fat (1 g saturated); 0 g fiber; 2 mg cholesterol; 60 mg sodium.

Sesame & Poppy seed Phyllo Sticks:
Prepare as above, but instead of Romano & Pepper Filling, in cup stir 1/3 cup sesame seeds, 1/3 cup poppy seeds and 1/2 teaspoon salt. In step 2, sprinkle 1 tablespoon seed mixture over each phyllo sheet. Makes 4 dozen. Each sesame and poppy seed stick has about 35 calories; 1 g protein; 3 g carbohydrate; 2 g total fat (0 g saturated); 0 g fiber; 0 mg cholesterol; 90 mg sodium. From Good Housekeeping magazine, November 2000.

20 oysters in the shells
8 strips bacon
4 tablespoons butter or margarine
4 tablespoons finely chopped celery
4 tablespoons finely chopped onion
2 tablespoons chopped parsley
5 oz. spinach, chopped, thawed and well drained
1 tablespoon anisette
1/2 tablespoon margarine
2 tablespoons bread crumbs
Rock salt

Preheat oven to 450. Shuck oysters. Leave oysters in deep half of shell. Fry bacon until slightly crisp, drain on paper towels. Chop bacon finely and set aside. In margarine, sauté celery, onion and parsley until slightly tender. Remove sautéed vegetables from stove, add spinach and anisette. Line baking trays with rock salt, 1/4-inch deep. Place oysters in shells on rock salt and pack down. Sprinkle 1 teaspoon spinach mixture over each oyster. Sprinkle 1/2 teaspoon finely chopped bacon over each. Melt 1/2 tablespoon butter or margarine and mix in bread crumbs. Sprinkle lightly on oysters. Bake for 10 minutes. Makes 20 oysters.
From The Arlington Journal, January 26, 1983.

1 8-oz. pkg. cream cheese, softened
Flour
Butter or margarine, softened
1 large onion, minced
1/2 pound mushrooms, minced
1/4 cup sour cream
1 teaspoon salt
1/4 teaspoon thyme leaves
1 egg, beaten

About two hours before serving: In large bowl with mixer at medium speed, beat cream cheese, 1-1/2 cups flour and 1/2 cup butter or margarine until smooth; shape into ball; wrap, refrigerate 1 hour.

Meanwhile, in a 10-inch skillet over medium heat in 3 tablespoon hot butter or margarine, cook mushrooms and onion until tender, stirring occasionally. Stir in sour cream, salt, thyme and 2 tablespoon flour; set aside.

On floured surface with floured rolling pin, roll half of the dough 1/8-inch thick. With floured 2-3/4 inch round cookie cutter, cut out as many circles as possible. Repeat.

Preheat oven to 450. Onto one half of each dough circle place a teaspoon of mushroom mixture. Brush edges of circles with some egg. Fold dough over filling. With fork, firmly press edges together to seal; prick top. Place turnovers on ungreased cookie sheet; brush with remaining egg. Bake 12-14 minutes until golden. Makes 3-1/2 dozen. About 65 calories each.