By Ethel G. Hofman, Special To The Dayton Jewish Observer
Think Purim, and what comes to mind? Shalach manot baskets.

But with so many folks watching their diets, consider dishes other than the ubiquitous sweet cakes and cookies.

I’m planning a selection of cool fruit soups. To deliver, I’ll pour the liquids into tight-lidded containers and mark the lids with a felt-tipped pen.

I’ll make veggie pancakes and Mexican Empanadas the night before. Cool before wrapping in plastic wrap along with directions for heating; wrap in paper towels and zap for 20 seconds or so in the microwave before serving.

Don’t forget the applesauce, home made that is, unspillable when packed in a recyclable decorative jar.
For sweetness, tuck in a few coconut pecan bars and some chocolate dipped potato chips. And recipients will be delighted if you include a printout of each easy recipe.

Two Melon Soup (pareve)
serves 4-6
To deliver, pour each melon purée into a separate container.

1 small cantaloupe, peeled, seeded and cut in chunks
1/4 cup ginger preserves
1/2 large honeydew, peeled, seeded and cut in chunks
2 Tbsp. honey
5-6 basil leaves or 1/2 tsp. dried

Place the cantaloupe and ginger preserves in the food processor. Process to purée. Pour into a pitcher and refrigerate.
Rinse out the food processor container. Place the honeydew, honey and basil in the container. Process to purée. Pour into a pitcher and refrigerate.

Instructions for serving: using the pitchers, pour the melon purées at the same time into a shallow soup plate, keeping each purée separate. Serve immediately.

Zucchini Pancakes (pareve)
makes 12

2 eggs
2 medium potatoes, peeled and cut in 1-inch chunks
2 small zucchini, unpeeled and cut in 1-inch slices
1/2 tsp. baking powder
3 rounded Tbsp. all-purpose flour
1 Tbsp. chopped chives
1 tsp. salt
1/2 tsp. fresh ground pepper
vegetable oil for frying

Break the eggs into the food processor container. Add the potatoes, zucchini, baking powder and flour. Process until the vegetables are chopped with just a few small lumps remaining. Transfer to a bowl. Stir in the chives, salt and pepper.

Heat about 1/8-inch oil in a large skillet over medium heat. Slide quarter cupfuls of the mixture into the hot oil, leaving about a half-inch space between each pancake.

Press lightly with the back of a spoon to flatten. Cook three to four minutes on each side or until nicely browned. Drain on paper towels. Repeat with any remaining mixture using more oil as needed. Cool before wrapping or serving.

Sweet Potato Empanadas (pareve)
The traditional pies of Mexico are usually fried. These are equally delicious baked. Makes 12.

Pastry
2 cups all-purpose flour
3/4 tsp. salt
2 tsp. baking powder
1/2 cup (1 stick) vegetable margarine
1/3 cup ice water
1 Tbsp. sugar
2 tsp. cinnamon

Filling
2 cups mashed cooked sweet potatoes
3 Tbsp. brown sugar, packed
1 Tbsp. grated orange peel
1 tsp. pumpkin spice

Preheat oven to 425 degrees. Prepare pastry: In the food processor, place the flour, salt, baking powder and margarine. Process to the consistency of coarse breadcrumbs. Add the ice water and process by pulsing into a ball. Divide into 12 portions. Cover with wax paper and refrigerate 10 minutes. In a cup, stir together the sugar and cinnamon. Set aside.

Prepare filling: Mix all ingredients until smooth.

To assemble: On a lightly floured board, roll each pastry portion into a 4-inch circle. Place about two tablespoons of filling onto one half of the circle.

Fold over as in a turnover. Seal edges by pressing with a fork. Brush with water and sprinkle with the cinnamon sugar mixture. Repeat with remaining pastry and filling.

Place the empanadas on an ungreased cookie sheet. Bake in a preheated oven for 15 minutes or until golden brown. Cool on a wire rack.

Homemade Applesauce (pareve)
Use any apples or a combination such as Granny Smith and Jonathan or Golden Delicious. Unpeeled red apple adds fiber, color, and nutrition. Serves four to six.

2 Granny Smith apples, peeled, cored and sliced
4 red apples, unpeeled, cored and sliced
1 Tbsp. fresh squeezed lemon juice
1/2 cup apple juice
1 tsp. cinnamon or to taste

Place all the ingredients except the cinnamon in a large saucepan. Cook, covered, over low heat until apples are tender and most of the liquids are absorbed, 15 to 20 minutes. Cool slightly. Transfer to a blender or food processor.

Blend or process until mixture is coarsely blended. If preferred, blend or process until smooth. Pour into a bowl. Stir in cinnamon to taste. Serve warm or chilled.

Coconut Chocolate Bars (dairy)
Mix in a bowl with a wooden spoon. No electric mixer needed. Makes 48.

3/4 cup (11/2 sticks) butter, melted
1 (about 18 oz.) yellow cake mix
1 egg
21/2 cups quick cooking oatmeal
1 (15 oz.) can, coconut pecan frosting
2 cups semi sweet chocolate chips
1/2 cup chopped pecans or other nuts

Preheat oven to 350 degrees. Spray a 15-x-10-x-1-inch baking dish with non-stick cooking spray. Place the melted butter in a large bowl. Reserve three tablespoons cake mix and set aside.

Add the remaining cake mix to the melted butter and stir to blend. Add the egg and oatmeal. Press about two-thirds of this mixture into the bottom of the prepared baking dish. Set aside.

Spoon the frosting into a microwave-safe bowl. Cook on high for one minute. Stir in the reserved cake mix. Drizzle half of the frosting mixture over the cake mixture in pan. Sprinkle with the chocolate chips and nuts. Crumble the remaining one-third cake/oatmeal mixture over.

Bake in preheated oven 30 minutes or until top is golden brown and edges are bubbly. Cool in pan on wire rack at least two hours or until completely cooled. Cut into bars and serve.

Chocolate Dipped Potato Chips (pareve)
Choose a salty potato chip. The contrast of sweet and salty is irresistible. May also use dried fruits such as apricots. Makes about 48.

1/2 cup bittersweet chocolate chips
1/2 cup semisweet chocolate chips
40-48 large potato chips

Place the chocolate in a microwave-safe bowl. Cook on medium for 25 seconds or until beginning to soften. Stir. Return to microwave and cook 25 seconds longer or until chocolate is soft and silky. Stir well until completely smooth.

Cover a baking sheet with wax paper. Set aside. Carefully dip half of each potato chip into the melted chocolate. Place on the prepared baking sheet.  Refrigerate for one hour or until chocolate is completely hardened. Arrange on a pretty paper plate, leaving space between each chip.