Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | Sugar |
| ¾ cup | Oil |
| 4 \N | Eggs |
| 1½ tablespoon | Lemon juice |
| 3 cups | Flour |
| 3 teaspoons | Baking powder |
| 1½ teaspoon | Baking soda |
| 1 teaspoon | Salt |
| ½ teaspoon | Cinnamon |
| 2 cups | Lettuce; finely chopped |
| ¾ cup | Walnuts; chopped |
*NOTE( I chop it by hand with a sharp knife )it shouldn't 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@...
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : LIR119@...