Name: Tyropita Trifti Thrakis (Thracian Style Cheese Squares)
Ingredients: 1/2 c Butter; 1/2 c Light olive oil; 1/3 c Milk plus;--->; 2 tb Milk; 1 1/2 ts Baking powder; 1/2 ts Salt less, if cheese is salty; 1 c Grated Greek cheeses; 2 c All-purpose flour (or more)

While researching the biblical principles of giving, I considered the subject of worship. Frankly, I had never before studied worship in detail to find out God’s point of view. I have come to the conclusion that giving, along with our thanksgiving and praise, is worship. In the past I made pledges to my church to be paid on a yearly basis. Once a month, I would write a check while in church and drop it in the collection plate. Sometimes I would mail a check from my office. My objective was for the church to get the total pledge before the end of the year. Though I had already experienced the joy of giving, the act of making my gift had little relationship to worship. While I was writing this book God convicted me to begin giving every time I went to church. The verse that spoke to me about this Deuteronomy 16:16: “Do not appear before Me empty-handed.” When I started doing this, if a check were not handy, I gave cash. At first I thought about keeping up with the money given. Then God convicted me again. He seemed to say, “You do not need to keep up with the amount of cash. Give to Me simply out of a heart of love, and see how much you enjoy the service.” I made this change in giving habits, and it has greatly enhanced my joy in our worship services (Wayne Watts).

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CATEGORY	CUISINE	TAG	YIELD
Dairy	Greek	Greek, Appetizers, Breads	100	Servings

INGREDIENTS

1/2	c	Butter
1/2	c	Light olive oil
1/3	c	Milk plus;—>
2	tb	Milk
1 1/2	ts	Baking powder
1/2	ts	Salt less, if cheese is salty
1	c	Grated Greek cheeses
2	c	All-purpose flour (or more)

INSTRUCTIONS

Delicious!  And simple to make in a large batch for appetizers.  As made in
Thrace, the soft-dough may be spread into a sheet and cut in squares before
baking, or each shaped individually into daintly "bastounakia" (little
canes or sticks).   The word "trifti" identifies the texture - crisp and
crumbly in the mouth.  (They are also called "kourou" [cut small].) If
making the individual "little canes," they should be half a (dainty) finger
wide and a finger in length.  The secret of the crispness is in adding only
enough flour to make a soft dough.
To make about 100 1-inch squares:
The mixing of the dough may be begun with an electric mixer, but should be
finished by hand.  Beat the butter until fluffy, then lower the speed and
add the olive oil.  Continue beating, and when fluffy beat in the milk,
baking powder, salt, if necessary, and cheese.  Begin adding flour, but
after 1 cup stop beating with the mixer and beat in the remaining flour by
hand, adding only enough to make dough soft enough to roll into strips.
Knead a few minutes.  Spread or roll on buttered sheet (jelly roll tray,
cookie sheet, or any flat pan) to a thickness of half-finger's width and
cut into squares of desired size (the smaller the better, since they are
rich).  Bake in a moderate oven (350 degrees) for 20 to 25 minutes, moving
to the top shelf for the last minutes to achieve a golden chestnut color.
(If making the "little canes," the baking time will be 10 to 12 minutes.)
Remove when done and cook on a rack.
Note: Stored in covered tins, these will keep for several weeks.
Source: The Food of Greece by Vilma Liacouras Chantiles.  Avenel Books, New
York.
Typed for you by Karen Mintzias
Sent to me by Bill <wight@odc.net>

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