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: Grease and flour two 9x5x2 inch loaf pans
1: Preheat oven to 350 oF
2: Beat 1/2 c butter in large bowl until smooth and creamy
3: Add 3/4 c brown sugar, granulated sugar and vanilla
4: Beat until light and fluffy
5: Blend in pumpkin
6: Add eggs, one at a time, beating well after each addition
7: Mix together 2 1/2 c flour, baking soda, baking powder, cinnamon and nutmeg
8: Stir into pumpkin mixture
9: Fold in 1 c of pecans and raisins
10: Spoon batter into pans
11: With fork, mix remaining butter, brown sugar, flour and pecans
12: Sprinkle one-half of mix evenly over each loaf; pat down lightly
13: Bake about 50 minutes or until a cake tester (or toothpick) inserted in center comes out clean
14: Cool in pan 10 minutes then remove from pan to rack to cool completely
15: Makes 2 loaves, 24 servings, 255 calories/serving
16: From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini