FLAMING GREEK CHEESE

      Title: FLAMING GREEK CHEESE
  Categories: Greek, Cheese/eggs, Appetizers
       Yield: 1 Servings
  
       1    Kasseri or Kefalotere
            Ice water
            Flour
            Butter or margarine
            Lemon juice
            Cognac
  
   Cut Casseri cheese into 1/2-inch slices, allowing about 4 ounces for
   each serving. Chill slices in ice water. Pat dry and dust with flour.
   For each serving, melt 3 tablespoons butter until it sizzles but does
   not brown. Add cheese slices and saute quickly on both sides. Do not
   overcook or cheese will melt and stick to pan. For each serving,
   squeeze juice of 1/2 lemon into skillet and sprinkle with a few drops
   of Cognac. Ignite. Serve cheese when flames die down.
   
   A Los Angeles hostess and restaurateur developed this recipe some
   years ago for one of her restaurants.
   
   Created by: Ann Pappas (C) 1992 The Los Angeles Times
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