1 1/4 c Sugar
1/2 c Corn oil
2 Eggs
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/8 ts Mace
1/8 ts Ginger
1 1/2 c All-purpose flour, sifted
1 1/2 ts Grated lemon rind
1 ts Lemon juice
1 1/2 c Finely chopped romaine or
-any dark green lettuce
-leaves
1/2 c Chopped pecans
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.
Yields
1 Lge.loaf