| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Breads, Vegetables | 1 | Lge.loaf | |
INGREDIENTS
| 1 1/4 | c | Sugar |
| 1/2 | c | Corn oil |
| 2 | Eggs | |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/8 | ts | Mace |
| 1/8 | ts | Ginger |
| 1 1/2 | c | All-purpose flour, sifted |
| 1 1/2 | ts | Grated lemon rind |
| 1 | ts | Lemon juice |
| 1 1/2 | c | Finely chopped romaine or any dark green lettuce leaves |
| 1/2 | c | Chopped pecans |
INSTRUCTIONS
Preheat oven to 350 degrees. Combine sugar, oil, and eggs, beating well. Add dry ingredients, lemon rind, and lemon juice, mixing well. Remove spine from lettuce. Finely chop remaining green leafy part, and add it and pecans to mixture. Pour batter into a greased, floured nine by five inch loaf pan or into two to three smaller loaf pans. Bake for one hour. If small pans are used, insert a tester in to the center of the bread after 30 minutes. When tester is clean, the bread is baked. Cool ten minutes; remove from pan and cool until firm. Yield: 1 large or 2 to 3 small loaves. Planning: Must prepare ahead. Prep. Time: 30 minutes Baking Time: 1 hour. Typed in MMFormat by cjhartlin@msn.com Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Jun 1, 1998
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