Try rutabaga or turnip for a good spicy bread

The famous Canadian lobster, salmon, and snow crab legs from Newfoundland, were among the food products exhibited at the Canadian Seafood, Food, and Beverage Expo at Boston's Copley Plaza recently.

Also displays of Greenland turbot, sole, scrod, and even salted codfish packed in those little wooden boxes you don't see often these days.

Other booths showed Canadian cheeses and a collection of Canadian potatoes such as the Russet Burbank, Red Pontiac, especially good for scalloped potatoes, and a good looking yellow potato called Bintje.

Some perfectly shaped yellow turnip, which the Canadians call rutabaga was attracting people who were sampling it cut in sticks, and served raw with a dip.

We also sampled Spicy Rutabaga Bread which shows possibilities of being as popular as Zucchini Bread. Spicy Rutabaga Loaf 1 cup all purpose flour 2/3 cup sugar 1/2 teaspoon baking soda 1/4 teaspoon allspice, ground 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt or to taste 1/4 teaspoon baking powder 1 egg 1/2 cup turnip or rutabaga, cooked, pureed 1/4 cup salad oil

Grease an 8 by 4-inch baking pan and line with wax paper.

Combine first 8 ingredients and mix well.

In separate bowl, beat egg and add turnip and oil. Add moist ingredients all at once to dry ingredients. Stir just enough to blend.

Pour into prepared pan and bake in oven preheated to 350 degrees F. 1 hour or until toothpick inserted in center comes out clean. Cooked Turnip or Rutabaga

Pare, cube, and cook in boiling, salted water until soft when tested with a fork, about 20 minutes or less, according to size of cubes.

Drain and mash or puree in food processor. To pressure cook, use 1 cup water for 1 medium turnip, pared and diced in cubes about 1-inch. Pressure cook 4 minutes.