MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: HAMBURGER CORNMEAL SHEPHERD'S PIE
  Categories: Diabetic, Meats, Main dish, Casseroles, Crockpot
       Yield: 8 Servings
  
    0.50 c  Green pepper; chopped finely
    0.50 c  Flour;
    0.75 c  Yellow cornmeal;
    0.25 c  Onion, minced finely
    2.00 c  Ground round;
    5.00 tb Oil;(far to much by today’s
            -standard
    1.00 c  Tomato sauce;
    2.00 tb Tomato catup;
    2.00 ts Salt;(far to much by today’s
            -standard
            Dash lemon pepper;
    1.00 ts Chili powder;
            Sugar sub equlivalent to
            -1 tb sugar
    2.00 ts Baking powder;
    0.50 ts Thyme;
    0.25 c  Egg;(1 med)
    0.50 c  Skim milk;
  
   Preheat oven to 400F.  Saute pepper, onion, beef in 2 tablespoons of
   oil in skillet, until beef is well browned. Stir in tomato sauce,
   catup, 1 ts salt (ugh), lemon pepper, add chili powder. Put into 1 1/2
   quart casserole. Stir flour, cornmeal, sweetener, baking powder,
   remaining salt (ugh) and thyme together in a bowl; then add egg milk,
   and rest of oil. Stir until smooth.  Top the first mixture with
   second and bake, uncovered, or until the cornmeal is sightly brown
   and firm to touch (about 1 hour). Loosen cornmeal with a knife around
   edges, turn on serving plate with top side down.  I think that this
   could be make in the a Crockpot, as this was before the days of the
   crockpot!!!
   
   Food Exchange per serving: 1/2 STARCH/BREAD EXCHANGE + 2 FAT
   EXCHANGES + 1 1/2 MEAT EXHANGES + 1/2 VEGETABLE EXCHANGE
   
   Source: Recipes for Diabetics by Billie Little and Penny L. Thorup
   Brought to you and yours via Nancy O'Brion and her Meal-Master
  
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