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he counting of the Omer is
almost over and we're all
looking forward to that
rush of weddings and bar
mitzvahs that inevitably follow
Shavuot. But first, Shavuot.
Shavuot is a great holiday.
However, every other Jewish hol-
iday seems to have a
specific food that it is in-
exorably linked with.
Why is it when it comes
to Shavuot the best we
can do is come up with is
the generic "Oh, it's a dairy
holiday."
"Doing' dairy for a hol-
iday in itself isn't diffi- ,
cult. However, since
early 1980s when the first
major health study on the
effects of what we eat
was released and
showed conclusively
that elevated choles-
terol levels greatly in-
creased the risk of a heart attack,
words like fat, cholesterol, but-
ter, cheese, eggs and especially
cream have become the bane of
our existence.
People are now taking second
and third looks at what they're
putting into their bodies. Modi-
fied diets, low in fat and vege-
tarianism or at least, modified
forms of vegetarianism as a life
style have become very popular.
So what do we do when the
holiday requires "dairy" and we're
trying to count fat grams? We im-
provise, of course! Use the fresh
vegetables and fruits of the sea-
son as the main ingredients and
use the butter, cheese, cream and
eggs as the lesser ingredients. We
try using the low/no fat cheeses
that are available and just the
egg whites or egg beat-
ers. Try a little mod-
eration.
I've tried to use as
many of the season-
al vegetables and
fruits available in the
following recipes. I've
also included a fa-
vorite cheesecake
recipe or two just for fun.
HOT ANTIPASTO POOR
BOYS
1/4 c. "lite" Italian dressing
2 T. grated parmesan cheese
1 c. cherry tomatoes, cut into
fourths
1 can (14 oz.) artichoke hearts,
drained and cut into fourths
1 large can water packed tuna,
drained
1 can (2 1/2 oz.) sliced black
olives, drained
2 hot dog buns or baguettes split
1/2 c. shredded mozzarella cheese
Pre heat oven to broil. Mix the
dressing and parmesan cheese in
large bowl. Add tomatoes, arti-
choke hearts, tuna, and olives,
toss. Place bread, cut side up on
a cookie sheet. Broil with the tops
about 6 inches from the heat for
about 3 to 4 minutes, or until
golden brown.
Spoon tuna mixture onto the
bread. Sprinkle each with 2 T of
mozzarella cheese. Broil 3 to 4
min. or until the cheese is hot and
bubbly.
GRTIJ.ED VEGETABLES
WITH SPICY BEAN
SALAD
Bean Salad:
2 cans (15 oz. each) great
northern beans, drained and
rinsed
1 pt. cherry tomatoes, halved and
seeded
1 jar (12 oz.) mild salsa
1/4 minced parsley or cilantro
salt and pepper to taste
Grilled Vegetables:
2 medium each, red yellow and
green pepper
2 medium eggplant
4 each yellow squash and
zucchini
olive oil
salad greens
In a large bowl combine the
beans, cherry tomatoes, sal
sa and parsley. Add salt
and pepper, Mix well and
refrigerate at least 1 hour.
Let stand at room temp for
30 min before serving.
Preheat broiler or grill. Re-
move seeds and cores from pep-
pers and cut into quarters. Put
peppers onto grill or under broil- c/
er and cook, turning 2 or 3 times
until skin is golden brown and
flesh is crisp and tender.(approx
10 to 12 min.). Remove from oven
or grill and set aside. Cut the
eggplant into 1 inch thick slices
and cut the squashes lengthwise
in half and brush with olive oil.
Put the eggplant and squash un-
der broiler or on grill and cook
turning once and cook until gold-
en and crisp, approx 10 min.
CNaVIIfIT nang 1:10