| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Breads, Roots | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Shortening |
| 1 | c | Sugar |
| 4 | Eggs | |
| 2 | ts | Vanilla |
| 2 | c | Shredded beets |
| 3 | c | Flour |
| 2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Ground nutmeg |
| 1 | c | Chopped nuts |
INSTRUCTIONS
(From Kraft's Fresh Focus, February 1987.) Beat shortening and sugar until light and fluffy. Blend in eggs and vanilla. Stir in beets. Add combined dry ingredients; mix well. Stir in nuts. Pour into greased and floured 9x5" loaf pan. Bake at 350'F. for 60-70 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Makes 1 loaf. Nutritional analysis per serving: 441.8 calories; 23.1 grams total fat; (5.1 grams saturated fat); 7.5 grams protein; 30.9 grams carbohydrates; 109.6 milligrams cholesterol; 426.1 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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