MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Beet Nut Bread
  Categories: Breads, Roots
       Yield: 1 servings
  
     3/4 c  Shortening
       1 c  Sugar
       4    Eggs
       2 t  Vanilla
       2 c  Shredded beets
       3 c  Flour
       2 t  Baking powder
       1 t  Baking soda
     1/2 t  Cinnamon
     1/4 t  Ground nutmeg
       1 c  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 60-70 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.
  
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