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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