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: Preheat oven to 350 F (moderate) Grease two 9- by 5- by 3-inch loaf pans
1: Mix dry ingredients thoroughly in a large bowl
2: Beat pumpkin, oil, eggs, and water together
3: Add to dry ingredients
4: Stir just until dry ingredients are moistened
5: Do not overmix
6: Pour one-half of the batter into each loaf pan
7: Bake 1 to 1-1/4 hours or until toothpick inserted in center of loaf comes out clean
8: Cool on rack
9: Remove from pans after 10 minutes
10: Calories per 1/16 loaf slice: About 200 Source: FOOD -- by U
11: S
12: Department of Agriculture Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www
13: synapse
14: com/~gemini