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Name: Lettuce Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Corn oil; 1/8 ts Ginger; 1/8 ts Mace; 2 Eggs; 1 ts Lemon juice; 2 ts Baking Powder; 1 1/2 ts Lemon Rind grated; 1 1/2 c Finely chopped romaine or; 1/2 c Pecans chopped; 1/2 ts Salt; 1 1/2 c All-purpose flour, sifted; 1 1/4 c Sugar; 1/2 ts Baking soda

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INGREDIENTS

1/2 c Corn oil
1/8 ts Ginger
1/8 ts Mace
2 Eggs
1 ts Lemon juice
2 ts Baking Powder
1 1/2 ts Lemon Rind ; grated
1 1/2 c Finely chopped romaine or
1/2 c Pecans ; chopped
1/2 ts Salt
1 1/2 c All-purpose flour, sifted
1 1/4 c Sugar
1/2 ts Baking soda

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 Luchettis Hot Flash Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin" on Jun 1, 1998

NOTES

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Lettuce Bread

1/2 c Corn oil
1/8 ts Ginger
1/8 ts Mace
2 Eggs
1 ts Lemon juice
2 ts Baking Powder
1 1/2 ts Lemon Rind grated
1 1/2 c Finely chopped romaine or
1/2 c Pecans chopped
1/2 ts Salt
1 1/2 c All-purpose flour, sifted
1 1/4 c Sugar
1/2 ts Baking soda

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 Luchettis Hot Flash Cookbook  Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>  on Jun 1, 1998

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Nutrition

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Serving Size: 1 Lge.loaf (2007g)
Recipe Makes: 1 Lge.loaf

Calories: 9954
Calories from Fat: 6850 (69%)

Amt Per Serving		% DV

	Total Fat 761.1g	1015 %
	Saturated Fat 72.8g	364 %
	Monounsaturated Fat 434.7g
	Polyunsanturated Fat 214.3g
Cholesterol 2115mg		651 %
Sodium 2057.4mg		71 %
Potassium 971.9mg		26 %
Total Carbohydrate 767.5g		226 %
	Dietary Fiber 6.8g	27 %
	Sugars, other 760.7g
Protein 68.4g		98 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 9954

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