Sansathicos (nut Filled Triangles)

Instead of yielding to the temptation of pride and fear of man, we ought to consider every criticism as a providential gift from the Lord to teach us some beneficial lessons: 1. Criticism drives us to prayer – A greater degree of dependency results when we’re burdened over the criticism of others. We’re compelled to take every matter before the Lord so that our heart is guarded (Phi. 4:6). 2. Criticism drives us to the Scriptures – We are constrained to search the word of God for clarity, wisdom, and understanding (Psm. 119:98-100; Pro. 3:5-6; 2 Tim. 3:16-17). 3. Criticism refines our communication skills – We benefit from having to rearticulate what we believe in clearer terms and a more careful disposition (Eph. 4:29; Col. 4:6). 4. Criticism forces us to examine our hearts – Criticism causes us to look carefully at our attitudes and motives, and we are reminded of our own sinfulness (1 Cor. 4:3-5; Gal. 6:4-5). 5. Criticism produces spiritual endurance – Being criticized may be painful, but God uses it to wean us from our own resources and make us stronger in His grace and strength (Jas. 1:2-4; 2 Cor. 12:7-10). 6. Criticism provides unique opportunities to model godly humility – When others disagree, even sharply, we should be an example of humble submission to the Lord’s sanctifying grace in our lives (Pro. 9:8-9; 12:15). 7. Criticism offers greater opportunity to give God glory – God is exalted and His glory magnified when His servants bear up graciously under harsh treatment (1 Pet. 2:20; 3:15-17).

Jerry Wragg

CATEGORY	CUISINE	TAG	YIELD
Grains	Jewish		80	Servings

INGREDIENTS

1	lb	Filo dough
1 1/2	lb	Shelled nuts, walnuts
		almonds hazelnuts pine
		nuts mixed as desired
3/4	c	Sugar
3/4	c	Bread crumbs
1		Tbsp.level cinnamon
1	c	Approx. oil
		Sesame seeds, lighly
		toasted to sprinkle
2	c	Sugar
1	c	Water
1/2		Lemon, juice

INSTRUCTIONS

Continuing with the Sepharadic recipies I found on
Http://home.bc.rogers.wave.ca/sburton/bethamidrash/  This variation of
baklava is ideal for buffet receptions as it is an  elegant finger
delicacy. It freezes well if carefully packaged in  single layers.
Makes 80 pieces recipes from "Cooking The Sepharadic Way"  Grind nuts;
mix with sugar and crumbs. Set aside. Take one sheet of  filo and cut
lenghtwise to make 4 long narrow atrips. Dab each piece  very lightly
with oil (which is best done with a pastry brush). Fold  over top and
bottom of each piece about 1/2 inch. Place 1 level  tablespoon of the
nut mixture on one corner and fold over to form a  triangle. Continue
folding over and over until the end of the strip.  Form several layered
trangles. Place triangles on lightly grased pan  and bake at 325oF
until light golden brown, 15-20 minutes. Watch  baking carefully as
they burn easily. When baked, remove from pan and  allow to cool on
paper toweling.  SYRUP: Cook syrup ingredients together until a drop
from a spoon  threads slightly, (about 20 minutes). Do not overcook.
When triangles are cool, dip in warm syrup for not more than one
minute. Remove and sprinkle with slightly roasted sesame seeds.  Posted
to JEWISH-FOOD digest by wajnberg <wajnberg@ccard.com.br> on  Feb 19,
1998

A Message from our Provider:

“Give God what’s right — not what’s left.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 87 Calories From Fat: 47 Total Fat: 5.6g Cholesterol: 0mg Sodium: 7.7mg Potassium: 40.4mg Carbohydrates: 8.9g Fiber: <1g Sugar: 7.2g Protein: 1.4g