*NOTE( I chop it by hand with a sharp knife )it shouldnt be a puree, I usually do a fine julliene cut This is quite an agreeable recipe in flavor and a good way to use up extra lettuce. I dont reccommend the bitter kind of lettuce though.Besides homegrown garden lettuce, Ive even used storebought iceberg! Yield: 2, 8 x 4 loaves Beat sugar and oil and beat in eggs and lemon juice. sift dry ingredients and add to first mixture. Stir in the lettuce and nuts. Pour into greased 8 x 4 loaf pans. Bake in a preheated 350 oven about 50 minutes or tested done. Bread freezes very well. >From: LIR119@delphi.com From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : LIR119@delphi.com
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 152 (28%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 264.4mg||81 %|
|Sodium 274.4mg||9 %|
|Potassium 148.4mg||4 %|
|Total Carbohydrate 89.1g||26 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 87.8g|
|Protein 11.7g||17 %|
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Calories per serving: 544
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