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FRIDAY, MAY 13, 1988

Low-Cholesterol Shavuot

LESLIE MICHLIN BORDEN

I-1013RS

SAM & SONS
FRUIT
MKT.
6718 Orchard Lake' Rd.

VADALIA ONIONS. .

4- 9-1

pt.

1/2gal.

havuot (May 22) com-
memorates the giving
and receiving of the
Ten Commandments at Mt.
Sinai as well as the harvest of
the first fruits. In the syna-
gogue, celebrants read the
story of Ruth, who gleaned
Boaz's fields after the barley
harvest.
Like Passover and Rosh
Hashanah, Shavuot has its
food traditions. The foods that
surround this festival are
mainly dairy and have as
their foundation the high cho-
lesterol egg. If you have to
watch your cholesterol, you
can get around this essential
ingredient and still enjoy the
traditional delicacies by
replacing the. eggs and doing
some creative planning for
the rest of the menu.
The traditional dishes for
Shavuot include egg challah,
blintzes and cheesecake for
dessert. The first order of
business is replacing the eggs
in challah. Use egg whites in-
stead of whole eggs, use the
egg substitutes instead of
whole eggs or try the recipe
offered below. The challah
will come out both beautiful
and tasty. Using that recipe,
enough for two large loaves,
you will keep the time-
honored tradition by remem-
bering the two tablets inscrib-
ed with the 'Ibn Command-
ments.
For the main dish, prepare
barley soup remembering the
barley harvest mentioned in
the story of Ruth. If the hear-
tier bean and barley combina-
tion seems a little heavy for
a May supper, try barley
vegetable soup. Be creative
when you make it. Follow the
recipe for the soup base given
below. For Shavuot, make the
green bean variation. Next
time, try one of the other
variations, adding different
vegetables. This way the soup
will always be new and in-
teresting to you. It is a good
mainstay of a low-cholesterol
diet because it has no added

fat and does not have a meat
base.
A salad of "new" vege-
tables, such as green onions,
cucumbers, radishes and
parsley chopped into non-fat
yogurt makes a pleasant con-
tribution to the meal and
keeps to the theme of "first
fruits."
But, what about the blint-
zes? They are the core of most
traditional Shavuot meals.
Serve them for dessert in-
stead of as the entree. Replace
the eggs in the batter with
egg substitute and don't fill
them with cheese, but with
fresh fruits such as strawber-
ries, blueberries, sliced
papaya. This way, you'll
satisfy your desire for a tradi-
tional meal and the re-
quirements of your low-
cholesterol diet.
Part of the Shavuot tradi-
tion involves the inviting of
friends to your home to join in
the festivities. These recipes
all will serve 8, so you'll have
enough.

EGG(LESS)CHALLAH
2 tbsp. or 2 packages dry
yeast
sugar
water
2 tbsp. (or less) salt
9 egg whites
1/2 c. safflower oil
12-14 c. unbleached white
flour
Rinse out a small bowl with
hot water. In this bowl, com-
bine the yeast with 1 tsp.
sugar. Add 1 cup very warm
tap water (warm enough to
activate the yeast but not so
warm as to kill it, about 110
degrees). After about 5
minutes, the yeast should
start bubbling. Now it's ready
to use.
In a very large mixing bowl
(if you do not have a large
enough bowl for this amount
of dough, divide the recipe in
two and make it in two
smaller bowls), combine 2
cups water, salt, 6 tbsp. sugar,
8 egg whites and oil. Add the
yeast mixture and blend. Add
8 cups of flour, 2 cups at a

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