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: Heat oven to 375 degrees
1: Beat butter, sugars, pudding mix (dry), eggs and vanilla in large bowl with electric mixer on medium speed until light and fluffy
2: Mix in flour and soda
3: Stir in chips
4: Drop by teaspoonfulls 2 inches apart, onto ungreased cookie sheets
5: Bake 10 minutes or until golden brown
6: Remove from cookie sheets and cool on wire racks
7: Posted to recipelu-digest by "Bunny" <layla696@ix
8: netcom
9: com> on Mar 5, 1998