| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 2 1/4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Ginger |
| 1 1/2 |
c |
Rice Chex; crushed to 3/4 cup |
| 1/3 |
c |
Chopped nuts |
| 1 |
|
Egg; slightly beaten |
| 2 |
tb |
Vegetable oil |
| 1 |
cn |
(8 oz) crushed unsweetened pineapple, undrained |
| 1/4 |
c |
Water |
INSTRUCTIONS
Workbasket Recipes: Today's recipes are a sort of "mixed Bag". They are
from the October 1979 issue.
Preheat oven to 350. Grease 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Mix
together flour, sugar, baking powder, salt and spices. Stir in Chex and
nuts. Combine egg, oil, pineapple and water. Add to dry ingredients all at
once. Stir just until thoroughly moistened. Spread evenly in pan. Bake 65 -
70 minutes or until tester inserted in center comes out clean. Let cool 15
minutes before removing from pan. Makes 1 loaf.
Posted to EAT-L Digest by Cecilia <elric01@IMPERIUM.NET> on Sep 5, 1997
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