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 the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4 1/2) loaf pans, sprinkling a little brown sugar in each
1: Combine all the dry ingredients in a large bowl and fashion a well in the center
2: Break in the 4 eggs and add the salad oil, water and pumpkin
3: Beat thoroughly until well mixed, then add the raisins and nuts
4: Pour into the prepared pans
5: Bake 1 hour and 15 minutes or until a cake tester or wooden pick inserted in the center comes out clean
6: Cool for 5 minutes in the pans before turning onto wire racks to cool
7: NOTE: This bread can be wrapped in aluminum foil and frozen very satisfactorily
8: