Appetizing appetizer

Appetizing appetizer
Margaret Ellis, 1911 Stepney St., Niles, shares one of her favorite recipes which she says is "a great appetizer for the holidays or any time of the year."
HOT CHEESE PUFFS
2 eggs
1/2 pound Greek feta cheese, crumbled
1 package (8 ounce) cream cheese
1/4 cup coarsely chopped parsley
1/4 cup coarsely chopped green onions
1/2 teaspoon dried mint leaves
16 phyllo or strudel leaves
1 cup (2 sticks) butter or margarine, melted
Combine eggs, feta cheese and cream cheese in electric blender at medium speed until smooth. Add parsley, onion and mint and blend until combined. Refrigerate 1 hour or until ready to use
Stack two 16x16 inch phyllo leaves on work surface and brush with melted butter. Cut into six strips, each 16x2 inches.
Place rounded teaspoon filling on end of each strip and fold one corner over to opposite side, forming a triangle. Continue folding in triangular shape to other end. Place pastries on ungreased cookie sheet. Repeat process with more pastry leaves and filling.
Bake in moderate (375 degree) oven for 20 minutes, or until golden brown. Serve hot.
Pastries can be made ahead, cooled, covered and refrigerated overnight. To serve, place on cookie sheet and heat in 350 degree oven 10 minutes.
Makes 48 appetizers.
Seasonal ingredients
Pumpkin Cranberry Muffins are a favorite of Ruth Williamson, 657 Meadow Place, Columbiana, who shares her recipe.
PUMPKIN CRANBERRY MUFFINS
22/3 cups sugar
4 eggs
2/3 cup water
1/2 teaspoon baking powder
11/2 tsp. salt
1 teaspoon cinnamon
2/3 cup Crisco solid shortening
11/3 cups pumpkin
11/3 cups cranberries
11/3 cups flour
2 teaspoons baking soda
1/2 teaspoon ground cloves
2/3 cup chopped walnuts
Cream shortening and sugar. Add eggs, pumpkin and water and mix well. Add flour, baking soda, baking powder, salt, cloves and cinnamon and mix well. Stir in cranberries. Fill jumbo muffin liners 2/3 full. Drizzle muffins with granulated sugar and chopped nuts. Bake 28-32 minutes at 350 degree.