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