Recipe - Beet Nut Bread

Three fourths cup Shortening
1 cup Sugar
4 Eggs
2 teaspoon Vanilla
2 cup Shredded beets
3 cup Flour
2 teaspoon Baking powder
1 teaspoon Baking soda
One half teaspoon Cinnamon
One fourth teaspoon Ground nutmeg
1 cup Chopped nuts

(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 6070 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/tn94q3.zip