Hamburger Cornmeal Shepherd's Piecasseroles, crockpot, diabetic, main dish, meats 1/2 cup Green pepper; chopped finely 1/2 cup Flour 3/4 cup Yellow cornmeal 1/4 cup Onion; minced finely 2 cups Ground round 5 tablespoons Oil; (far to much by toda 1 cup Tomato sauce 2 tablespoons Tomato catup 2 teaspoons Salt; (far to much by toda Dash lemon pepper 1 teaspoon Chili powder Sugar sub equlivalent to; 1 tb sugar 2 teaspoons Baking powder 1/2 teaspoon Thyme 1/4 cup Egg; (1 med) 1/2 cup 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 |
