Title: Beet nut bread
 Categories: Breads, Roots
      Yield: 1 Servings
 
    3/4 c  Shortening
      1 c  Sugar
      4    Eggs
      2 ts Vanilla
      2 c  Shredded beets
      3 c  Flour
      2 ts Baking powder
      1 ts Baking soda
    1/2 ts Cinnamon
    1/4 ts 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.