1/2 cup Green pepper, chopped finely
1/2 cup Flour
3/4 cup Yellow cornmeal
1/4 cup Onion, minced finely
2 cup Ground round
5 tbsp Oil, (far to much by today's standard
1 cup Tomato sauce
2 tbsp Tomato catup
2 tsp Salt, (far to much by today's standard
Dash lemon pepper
1 tsp Chili powder
Sugar sub equlivalent to 1 tb sugar
2 tsp Baking powder
1/2 tsp Thyme
1/4 cup Egg, (1 med)
1/2 cup Skim milk
Directions
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
Servings: 8 servings
Hamburger Cornmeal Shepherd's Pie Recipe brought to you by Recipe Ideas
Categories: Diabetic; Meats; Main Dish; Casseroles; Crockpot
The History of Recipes
Written cooking instructions as a concept can be found back into ancient history, certainly as far into history as ancient Egypt, and maybe further still. In practice though, generally, these early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. As our culinary historical trip moves to more modern times we have a couple of interesting recipe books which appeared in the 14th Century : a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian food that is served today, but rather accounts of the types of food eaten by the rich and powerful. Over the following few centuries, the upper-class families of Europe competed with each other to lay on the most exotic meals, and because of this the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the 19th century that haute cuisine and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and writing down popular recipes of the day. By the time we get to the 1900s, cooking publications were starting to become popular as a result of better eduction, more spare time and having more money. |
We hope you enjoy this Hamburger Cornmeal Shepherd's Pie recipe.
