Ingrdients
1 lb Ground chuck
1/2 cup Onion, chopped
1/2 cup Skim milk
1 Egg, beaten
1/2 tsp Dry mustard
1/2 tsp Salt
Vegetable cooking spray
Creole Sauce
Directions
Combine all ingredients, except cooking spray and Creole Sauce,
stirring unitl well combined. Shape into a loaf, and place in a 8
1/2 x 4 1/2 x 3 loafpan coated with cooking spray. Bake at 350
degrees for 1 hour. Cool in pan 10 minutes. Invert meat loat onto
serving plater, and pour Creole Sauce over top. Cut meat loaf into 6
slices to serve.
From: All New Cookbook For Diabetics And Their Families Yield
(Includes sauce): 6 servings Each serving amount: 1 slice meat loaf
with 1/3 cup sauce
Exchanges: 3 lean meat, 1 vegetable
Chol: 96 mg; Calories: 160 Carbo: 7 gm; Protein: 25 gm Fat: 7 gm;
Fiber: Tr.; Sodium: 400 mg
Reformated for you and yours via Nancy O'brion and her Meal-Master.
(From Jungle.Boy via GEnie).
Servings: 6 w sauce
Creole Meat Loaf Recipe brought to you by Recipe Ideas
Categories: Diabetic; Meats; Main Dish
The History of Recipes
Food historians have traced the existance of recipes way back into ancient history, at least as far back into recorded history as ancient Egypt, and potentially, even further back. Having said that, these, old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to food historians are some ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Later on, in Roman times 25BC a man called Apicius compiled some scripts describing recipes prepared by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Additionally, he recounts how the Roman cooks used a wide range of spices, including many that are still in use today like thyme, mint and parsley. As our culinary historical trip moves on a few more years we have a couple of interesting books which appeared in the fourteenth century ; a book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian curry that is popular today, but rather accounts of the types of food eaten by the rich. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from Arab cooking, including spices like rosemary and coriander. These new culinary innovations prompted an increase in recipe books, many of which still exist in private libraries. Like it or not, the introduction of television brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting us all to access thousands of recipes just like those on this web site. |
We hope you enjoy this Creole Meat Loaf recipe.
