*  Exported from  MasterCook  *
 
                     HAMBURGER CORNMEAL SHEPHERD'S PIE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Diabetic                         Meats
                 Main Dish                        Casseroles
                 Crockpot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Green pepper -- chopped finely
      1/2   c            Flour
      3/4   c            Yellow cornmeal
      1/4   c            Onion, minced finely
    2       c            Ground round
    5       tb           Oil -- (far to much by
                         today’s
                         -standard
    1       c            Tomato sauce
    2       tb           Tomato catup
    2       ts           Salt -- (far to much by
                         today’s
                         -standard
                         Dash lemon pepper
    1       t            Chili powder
                         Sugar sub equlivalent to
                         -1 tb sugar
    2       ts           Baking powder
      1/2   ts           Thyme
      1/4   c            Egg -- (1 med)
      1/2   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
  
 
 
                    - - - - - - - - - - - - - - - - - -