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Nut Roast

July 26, 2016

nut_roast

3 eggs, beaten
1 cup soft whole wheat bread crumbs
1/2 cup coarsely chopped pecans
1 1/2 cups ground walnuts
1 1/2 cups evaporated milk
2 tablespoons grated onion
1/4 cup minced celery
3 tablespoons oil
1 teaspoon salt
1/4 teaspoon poultry seasoning
1 teaspoon seasoning and browning sauce

Heat oven to 350°. Mix all ingredients and bake in a buttered loaf pan for 30 to 40 minutes, until lightly browned.

Serves 6
Preparation time: 50 min.
Approximate calories per serving… 400

SUGGESTED MENU
Nut Roast
Asparagus Spears
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Baked Potatoes
Butterscotch Pudding

From the Kitchens of Dorothy Taylor


©1973 Curtin Publications, Inc., New York, N.Y.

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2 Comments leave one →
  1. September 4, 2016 8:36 pm

    Vegans were putting out bad food then too.

  2. EAG46 permalink
    November 15, 2016 4:31 pm

    Stuff like this is why my mom doesn’t eat vegetarian or vegan food. [She has anaphyaxic allergies to all nuts and peanuts and their various products. She can’t eat most beans either.] Love your site.

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