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Publisher: Family Health Publications © 1991 by Diana Fleming (Editor) ISBN: 1878726005 |
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Reprinted with permission from JoAnn Rachor for
Pecan Loaf (p. 73)
Ingredients
- 4 cups ground pecans
- 2 cups chopped onions
- 1/4 cup water
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 4 1/2 cups tomato juice
- 8 cups whole grain bread crumbs
- 2 cups ketchup
Directions
Ground pecans 2 cups at the time in a blender or food processor until meal. Measure and put into bowl. In skillet sauté onions in water and add to bowl along with remaining ingredients except ketchup. Mix together well with spoon and then hands. Spread evenly into LECITHIN-OILED 8" x 8" baking dish. Bake at 350˚ for 45 minutes. Then cover with ketchup and bake an additional 15 more minutes.
Yield: 8 1/2 cups or 8" x 8" baking dish
Variation
May use walnuts in place of pecans. Reduce tomato juice to 3 1/2 cups.