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Tandem Cooking 
by Cameron Walker |
1 2 3 4
continued from page 3

Person A 
For the dessert:
13. Assist person B with the final steps of the dessert making.

For the table:
Pull out the plates, silverware, etc.  Take the salad out of the fridge, sprinkle on nuts, and dress.

Person B
19.  With the help of person A, fold in the short sides to make a 1” wide flap of dough,  then roll the dough up on each long side so that it looks like a log.
20.  Butter the outside of the log, then pop it in the oven. Bake for 30 minutes.
Together: Check your drinks.  See that they’re full.  Enjoy! (And don't forget about the strudel in the oven). 

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A few helpful hints ...

--To make the phyllo easier to work with, take it out of the freezer 1-2 hours ahead of time.

--Getting your counter space cleared off in the beginning is really helpful.  So is doing a little cleanup as you go.  Then at the end, you’re not left with an overwhelming amount of dishes.

--Put the nuts on your individual salads (the nuts get sort of soggy in the refrigerator, so if you have some left over, it’s best to store at room temperature).

--This recipe took us 45 minutes, from start to grub.

Cameron Walker lives and plays in Tahoe with her best friend.  She likes to cook, but loves to be taken out to dinner.  Other work can be seen on the Mentress Moon site, and in print in Passionfruit and Peralta Press (both forthcoming). 

check out these related articles: 
holy ravioli, an illustrated guide to making filled pasta
dumplings for dummies 
making maki sushi 
cooking for one 

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