Title: Poppy Seed Mandel Bread
Categories: Jewish
Yield: 1 Servings

3 c Flour
3 Eggs
1 c Oil
1 c Sugar
1 ts Baking Powder
1/2 ts Salt
1 ts Vanilla
1 c Nuts; chopped
3 tb Poppy Seeds; plus more

Oven at 350°. Cream sugar and oil; add eggs one at a time. Add dry
ingredients and vanilla; add nuts and stir by hand. Place on lightly
greased cookie sheet in a long mound.

Bake 30 minutes. Cut into pieces, turn on side and bake 5 minutes longer.

Recipe by: Thelma Pultman, St. Louis, MO

Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 11, 1998,
converted by MM_Buster v2.0l.