Pecan or Walnut Loaf
Yield
1 loafPrep
15 minCook
60 minReady
75 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
white bread
dry |
|
| 6 | each |
potatoes
medium, raw |
|
| 2 | cups |
pecans
or walnuts |
|
| 3 | each |
onions
|
|
| 3 | large |
eggs
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | tablespoon |
accent
optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
white bread
dry |
|
| 6 | each |
potatoes
medium, raw |
|
| 473 | ml |
pecans
or walnuts |
|
| 3 | each |
onions
|
|
| 3 | large |
eggs
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 15 | ml |
accent
optional |
* |
Directions
Grind first 4 ingredients through chopper in order given. (Or use a food processor.)
Add eggs, salt, and seasonings. Pour into a greased loaf pan.
Cover top of loaf with oil or melted shortening (or a brown gravy).
Bake 1 hour at 400℉ (200℃).
Slice and serve hot or cold. Note a little water may be added before baking if it loooks like it is going to be too dry.
