Appetizers & Dips Texas Torte Makes 96 Squares 2 eggs, beaten 2 tablespoons flour ½ teaspoon salt ¹/³ cup milk 4-ounce can chopped green chilies ½ pound sharp Cheddar cheese, grated ½ pound Monterey Jack cheese, grated
To eggs, add flour, salt, and milk; beat well. Add remaining ingredients and mix well. Pour into a flat well-greased 8” x 12” Pyrex baking dish and bake at 350 degrees for 35 minutes. Cut into tiny squares and serve as a hot hors d’oeuvre. These are so easy to make and they disappear quickly! Pepi Nelson
Tiropita Makes 12 Servings 3 eggs 8-ounce package cream cheese, softened ¾ pound feta cheese, crumbled 2 tablespoons fresh parsley, chopped 1 pound package phyllo dough 1 pound butter, melted and clarified
Beat eggs until fluffy. Add cheese and parsley, mixing well. Cut phyllo into strips. Brush strips with warm butter from which fat solids have been skimmed, leaving clear liquid. Place small amount of cheese mixture on phyllo, fold like folding a flag into triangles. Bake at 375 degrees for 20 minutes or until golden brown. From Anita Tampas The Nunns’ Cookbook 33