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: To make pancake, heat oven to 400
1: Place butter in 9" pie plate & heat in oven until melted
2: Whisk together eggs, milk, flour, sugar & salt until smooth
3: Pour into pie plate; do not stir
4: Bake 13-15 minutes or until golden
5: Meanwhile, cut sausage links into halves
6: Place in large skillet & brown over medium heat, about 6 minutes
7: Remove drippings
8: Add peach slices, syrup & nutmeg
9: Bring to a boil & simmer until syrup has thickened & sausage & peaches are glazed
10: Spoon filling into pancake & serve immediately
11: Puff Pancake: File ftp://ftp
12: idiscover
13: co
14: uk/pub/food/mealmaster/recipes/mmkah001
15: zip