"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Poppy Seed Nut Bread Recipe

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This recipe for Poppy Seed Nut Bread, by , is from The MEZERA Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



4 eggs
2 C. sugar
1 1/2 C. salad oil
3 C. flour
1 1/2 tsp. baking soda
1 tsp. salt
1 can evaporated milk
1 C. poppy seed
1 1/2 C. chopped nuts

Soak the poppy seed in the evaporated milk for an hour ahead of
Beat the eggs. Add sugar and oil. Separately, mix together the
flour, baking soda and salt. Add alternately (to the egg mixture)
the milk
mixture (with nuts added) and the flour mixture. Bake in greased
and floured loaf pans @ 350 for 45 - 50 minutes.




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