---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CURRIED SHRIMP PHYLLO BUNDLES
  Categories: Appetizers, Seafood
       Yield: 24 servings
  
     1/3 c  Plain yogurt
     1/4 c  Coconut
     1/4 c  Finely chopped unsalted
            -peanuts
       2 tb Chopped chutney
       1 ts Curry powder
     1/2 ts Grated gingerroot or 1/4 tsp
            -ground ginger
       4 oz Can tiny shrimp, drained
       6    Sheets frozen phyllo dough
            -(16 x 12 inches), thawed
     1/2 c  Margarine or butter, melted
  
   Filling: In a small mixing bowl stir together yogurt,
   cocnut, peanuts, chutney, curry powder, and gingerroot
   or ginger.  Gently stir in shrimp.
   
   Unfold phyllo dough.  Place one sheet of phyllo dough
   on a waxed-paper-lined cutting board.  Cover remaining
   sheets with a damp paper towel or cloth.  Keep covered
   to prevent drying.  Generously brush with some of the
   margarine or butter.  Top with another sheet of
   phyllo, then brush with more of the margarine or
   butter.  Repeat with a third sheet of phyllo and
   margarine or butter.
   
   Using a sharp knife, cut the stack of buttered phyllo
   sheets into twelve 4-inch squares.  Place about 2
   teaspoons of the filling in the center of each square.
   For each bundle, bring the 4 corners together; 1 pinch
   and twist slightly.
   
   Repeat with the remaining phyllo dough, margarine or
   butter, and filling to make 24 bundles total.  Arrange
   bundles on an ungreased parchment- or foil-lined
   baking sheet.
   
   Bake, uncovered, in a 375 degree F oven for 18 to 20
   minutes or till golden.  Serve immediately.  Makes 24
   bundles.
   
   To freeze: Prepare phyllo bundles as directed, except
   do not bake. Freeze the unbaked bundles on a baking
   sheet. Transfer to a storage container; seal, label,
   and place in the freezer.  To serve, place frozen
   bundles on a parchment- or foil-lined baking sheet.
   Bake, uncovered, in a 375 degree F oven for 18 to 20
   minutes or till golden.
   
   From:  FESTIVE FINGER FOOD, Better Homes and Gardens,
   11/90 Posted by: Karin Brewer, Cooking Echo, 6/92
  
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