1 : /2 c All-purpose flour
1/4 : ts Salt
4 : tb Vegetable shortening
2 : oz Lowfat cream cheese
2 : ts Lemon juice
4 : tb Ice water; up to 5Tbs
1 : md Sweet potato; thinly sliced
2 : c Basmati rice; dry measure
2 : tb Olive oil
1 : ts Saffron threads; gently
-toasted : -toasted
2 : tb V-8 juice
16 : oz Chickpeas; canned rinse
-drain : -drain
1 : tb Virgin olive oil
2 : lg Tomatoes; chopped
1 : c Cucumber; chopped
2 : tb Onion; minced
2 : tb Lemon juice
1 : tb Chopped parsley; or
Fresh : Fresh mint
1 : c Arugula; or shredded
Lettuce : Lettuce
1/8 : ts Cumin
4 : 6 inch pita bread rounds;
-halved : -halved
0: Soak prunes in cold water 2 hours; drain
1: Pit prunes; chop
2: Add boiling water; let stand 5 minutes
3: Sift to-gether flour, sugar, salt and soda
4: Add prune mixture
5: Beat egg and add
6: Add salad oil or melted crisco
7: Pour into greased loaf pan and bake in 325 oven 1 hour
8: Remove from pan and cool on rack
9: From Gemini's MASSIVE MealMaster collection at www
10: synapse
11: com/~gemini