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LETTUCE BREAD
%
head Western Iceberg Lettuce
1 cup
sugar
1
Y2
cups sifted flour
V2
cup vegetable oil
2 tespoons baking powder
1
Y2
teaspoons
grated
orange rind
V2 teaspoon baking soda
2
eggs
V2
teaspoon salt
1
12 cup
walnuts
Ve
teaspoon ground ginger
Confectoners' sugar-
Wash
and drain lettuce. Chill until
crisp.
Mix
flour,
baking
powder, soda,
salt, and ginger. Set
aside. Lock
bowl in position
and
insert STEEL Blade.
Place lettuce
in
bowl. Process
at
Medium
speed
using
Momentary action
just until chopped.
Remove
and
set
aside. Return STEEL Blade to bowl.
Combine sugar, oil and orange rind
in
bowl. Process at Medium
speed.
While
continuing
to process at
Medium
speed,
add the flour,
t
hen
the eggs
one at a time through the
chute,
processing well after each addition. Add
walnuts,
and process at High
speed
until
they
are chopped. Add lettuce
and process to mix. Pour batter in greased and floured 8 x 4-inch
loaf pan.
Bake in preheated 350°F.
oven, 55
minutes
or
until done.
Cool in
pan,
invert
on
wire rack. Sprinkle with
confectioners'
sugar. Makes
1 loaf.
1
V2 cups
flour
1 package active dry yeast
1 teaspoon salt
PIZZA DOUGH
V2 cup
hot
water
(120°·130°F.)
1
tablespoon
vegetable oil
3,4
teaspoon
sugar
Lock bowl in position and
insert
STEEL
Blade.
Place
flour, yeast,
salt
and
sugar
in
processor bowl.
Process
at
Low
speed to combine. With pro-
cessor
running, add water through
chute,
processing at Medium
speed
to
combine.
Add oil
through
chute and process at same speed for about 10
seconds or until
dough forms
a
ball.
Remove dough
and
break into
several
pieces. Return pieces of
dough to
bowl and
process
on same speed
until
dough
forms a
ball again. Remove
dough,
place in a greased bowl,
cover
and set in a
warm, draft free
place.
Let rise for
45
minutes or until
double
in
size. Roll out
to
a
thin
circle, place in a
12
to
15-inch
pizza pan, top
with
tomato
sauce,
cheese
and
other favorite pizza
fillings.
Bake in a
450°F.
oven
12
to 15 minutes.
Makes
one 12 to
15-inch
pizza.
29
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