Title: Lettuce bread
 Categories: Breads, Vegetables
      Yield: 1 Lge.loaf
 
  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. Typed in MMFormat
  by cjhartlin@msn.com