Editing Nutriloaf (section)

==Preparation==
INSTRUCTIONS:

# Mix the first seven ingredients together in a 12-quart or larger container. Drain all canned items. 
# Knead ingredients together with hands (wearing plastic gloves) or mix with a spoon.
# Gradually mix in the grits and the rolled oats. The mixture should be stiff and just moist enough to spread. Use all-vegetable shortening to grease 3 one-and-one-half-pound foil loaf pans. 
# Divide the mixture evenly among the three greased pans.
# Bake at 325o F for approximately 40 minutes until each loaf reaches an internal temperature of 155o F. The loaves will start to pull away from the pan sides when cooking is completed. It is recommended that the loaf pans be placed in the oven on a sheet pan containing water, which will help keep the bottom of the loaves from burning. 

Loaves not being used at the time they are made should be wrapped and refrigerated. If the loaves will not be used for a day or more, they should be frozen. Before reheating a frozen loaf, let it thaw in a refrigerator. The loaf should be reheated at 325o F for approximately 30 minutes until the loaf reaches an internal temperature of 165o F. If the loaves come out too dry, a small amount of water may need to be sprinkled on them before reheating. Loaves may not be kept frozen for more than thirty [30] days from the date of preparation. Frozen loaves will be kept in a locked container in the freezer.