| 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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