3/4 c Shortening

1 c Sugar

4 Eggs

2 t Vanilla

2 c Shredded beets

3 c Flour

2 t Baking powder

1 t Baking soda

1/2 t Cinnamon

1/4 t Ground nutmeg

1 c Chopped nuts

(From Kraft's Fresh Focus, February 1987.) Beat shortening and sugar until light and fluffy. Blend in eggs and vanilla. Stir in beets. Add combined dry ingredients; mix well. Stir in nuts. Pour into greased and floured 9x5" loaf pan. Bake at 350'F. for 60 70 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Makes 1 loaf. Nutritional analysis per serving: 441.8 calories; 23.1 grams total fat; (5.1 grams saturated fat); 7.5 grams protein; 30.9 grams carbohydrates; 109.6 milligrams cholesterol; 426.1 milligrams sodium.