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Drop heap- ing tablespoons onto a greased cookie sheet (approx 3 inches apart) bake for 8 to 12 minutes or until golden. Cool one minute on sheet and then remove to cooling rack. Makes approx 20 cookies. APPLESAUCE CRUMB SQUARES 1 package yellow cake mix with pudding in it 1/2 cup margarine or butter, softened 1 teaspoon cinnamon 1 cup applesauce v2 cup butterscotch chips 1/4 cup chopped nuts 1/4 cup wheat germ Glaze 1 cup powdered sugar 1/2 teaspoon vanilla 1 to 2 teaspoons milk Preheat oven to 350. In a large bowl combine the cake mix, mar- garine and cinnamon. Mix until crumbly. Reserve one cup of mix- ture and press the remaining crumbs into an ungreased 9X13 pan. Bake for 12 minutes. Re- move from oven and spread ap- plesauce over the crust. Sprinkle the butterscotch chips over the applesauce. In a small bowl com- bine the remaining crumb mix- ture, nuts and wheat germ. Mix well. Sprinkle over the applesauce and butterscotch chips. Return to oven and bake and additional 20 minutes or until golden brown. Remove from oven and cool. In a small bowl combine the powdered sugar, vanilla, and milk. Mix well. You can add more milk if you need to. Drizzle glaze over pan and cut into bars. Makes 36 bars. Eileen Goltz 1996 Passover Can Offer More Than Matzoh EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS I t is with equal parts joy and dread that I look forward to the coming of Passover. The joy comes from the knowledge that most of the peo- ple I love best in the world will be with me and my family celebrat- ing and sharing our seders. The dread part comes from the knowledge of what all that matzah is going to do to my di- gestive track. Don't misunder- stand, I love matzah. I gobble it up with butter and jelly in the morning. I inhale it with chopped liver for lunch and I snarf it with everything for dinner. However, for me, consuming more than a piece or two of matzah a day is like having your car double parked in a no parking zone. You never know when things are going to start moving. I know that there are fellow suf- ferers out there who have the same love-hate relationship with matzah. Just make sure that when you're eating your annual ton of matzah that you also con- sume an equal or greater amount of fruits, vegetables and liquids. Cutting back on the amount of meats and fats you consume dur- ing the holiday is also a great help. Snacking on dried or fresh fruits and raw vegetables is helpful. The following recipes are sim- ple and totally parve so that they can accompany any meal. With these recipes you can eat to your heart's (and stomach's) content. HONEY AMBROSIA 4 medium oranges, peeled a . I sliced crosswise - 3 bananas, sliced 1/2 cup orange juice 1/4 cup honey 2 tablespoons lemon juice 1/4 cup flaked coconut canned cherries, drained, optional Combine sliced fruit in a medium bowl, toss lightly. Combine orange juice, honey and lemon juice and pour it over the fruit. Mix well. Sprinkle with coconut and cover. Chill at least 1 hour. Toss and gar- nish with cherries. Serves 6. Can be doubled. CARROT AND CABBAGE SLAW 2 cups shredded cabbage 1 cup shredded carrots 1/2 cup raisins 1/4 cup slivered almonds, toasted 1/2 cup Passover mayonnaise 2 teaspoons lemon juice 1/8 teaspoon nutmeg In a large bowl combine cabbage, carrots, raisins and almonds. In a small bowl, combine the mayon- naise, lemon juice and nutmeg. Pour dressing over salad and toss. Serves 6. Can be doubled. MELON VEGETABLE SALAD 3 cups honeydew, in balls 3 cups watermelon, in balls 1 carrot, coarsely shredded 1 medium cucumber, peeled, quartered, seeded and sliced 1/2 cup blueberries 1/2 cup apricot preserves 1/4 cup sweet white wine 2 tablespoons orange juice concentrate, thawed In a large bowl, combine the fruits (except the blueberries) and veg- etables. Toss gently. In a small bowl combine the preserves, wine PASSOVER page 140 ,_/