1 1/4 cup water at 110 to 115 f
2 1/4 tsp quick-rise yeast (1 pkg)
2 cup all-purpose flour
1 tsp salt
1 egg
2 tbsp vegetable oil
1 1/2 cup graham flour
1 filling
1 1/2 lb lean ground beef
1/2 cup chopped onions
1 cup tomato sauce
1/4 cup catsup
1 tsp garlic salt
1/2 tsp leaf oregano
1 pinch pepper
Directions
May be frozen. Defrost in the fridge, on the way to a picnic or in
the microwave if you want them in a hurry.
Combine water and yeast in mixer bowl and let stand 5 minutes. Add all
purpose flour and mix at medium speed for another 4 minutes. Turn the
dough out onto a lightly floured board and knead a few times, form
into a ball and place in a well-greased mixing bowl. Turn the ball
over to grease the top, cover with a cloth and let stand at room
temperature to rise until doubled in volume.
While the dough is rising, cook the meat and onions over medium heat,
stirring frequently, until the onions are soft and the meat is
browned. Drain. Discard fat and juice, return meat and onions to the
pan. Add tomato sauce, catsup, seasoning and cook over medium heat
until the meat is dry with no noticeable liquid. Set meat mixture
aside to cool until dough is ready.
After the dough has doubled in volume, transfer it to a lightly
floured working surface. Knead lightly. Form into a roll and cut
into 12 equal portions. Form each portion into a little ball, cover
with a cloth and let rest for 10 minutes.
Roll each ball out to form a circle 5 to 6 inches across. Put about
1/4 cup of the meat mixture in the center of the circle. Pull the
dough up around the filling and press together at the top. Place on a
well greased cookie sheet, cover with a cloth and let stand about 30
to 40 minutes at room temperature or until doubled in volume. Bake at
350 F for 40 to 45 minutes or until lightly browned and firm. Serve
hot, using 1 sandwich per serving, or refrigerate or freeze to be
used later.
1 sandwich - 293 cal, 2 bread, 2 lean meat exchanges 27 grams
carbohydrate, 21 grams protein, 9 grams fat,
574 mg sodium.
Low-sodium diets: Omit salt & garlic salt. Use low-sodium tomato
sauce and catsup and 1/4 ts powdered garlic. Low-cholesterol diets:
Omit egg. Use 2 egg whites or 1/4 cup liquid egg substitute.
Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987
Shared but not tested by Elizabeth Rodier, Dec 93
Servings: 12 servings
Baked Sandwiches Recipe brought to you by Recipe Ideas
Categories: Diabetic; Sandwich
The History of Recipes
We can read the history of meal recipes far back into distant history, at least as far as early Egypt, and potentially, even further back. In practice though, sadly, these old cook books were just very basic pictorial instructions for preparing meals.
In fact, the oldest recipe discovered, according to food historians is a series of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Later on, in Roman times around 25BC a roman called Apicius created some scripts describing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals were divided into starters, entrees and dessert, something we still use today. Aspicius describes how the chefs of Roman times used many different spices, including a few that will be familiar to modern cooks such as thyme, mint and dill. For the next few years, the powerful and rich competed with each other to serve up the most extravagent meals, and consequentially the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it was during the 1800s that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cookbooks are in high demand, mostly as a result of better eduction, people having increased spare time and having more money to spend. The introduction of the TV gave us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes like those on this web site. |
We hope you enjoy this Baked Sandwiches recipe.
