2 lb Ground beef
1/2 cup Cornflakes(crushed)
1/4 tsp Garlic powder
1/2 tsp Onion, finely chopped
1 Egg
Salt & pepper to taste
2 1/4 cup Water
1 cup Skim milk
1 tsp Salt
2 cup Instant potates, mashed
1 tbsp Margarine
Directions
Combine ground beef, cornflakes, garlic powder, onion, and egg; mix
well. Add salt and pepper. Place beef mixture to 9" pie pan. Pat to
cover bottom and sides evenly. Heat water, skim milk, and salt just
to a boil; remove from heat. Bake 425 degrees for 30 minutes; drain
off excess fat. Heat water, skim milk, and salt just to a boil;
remove from heat. Add potatoe granules; mix thoroughly. Add
margarine; blend well. Cover and allow to stand 5 minutes, or until
potatoes thicken. Spread evenly over meat mixture. Return to oven
and bake until potatoes are golden brown. Allow to rest 10 minutes
before cutting pie into wedges. MICOWAVE: Cover beef mixture. Cook
on medium for 10 to 12 minutes; drain. Cover with potatoes. Cook on
Medium for 2 minutes. Hold 5 minutes.
Food Exchanges per serving: 4 HIGH-FAT MEAT EXCHANGES + 1 BREAD
EXCHANGE + 1/2 FAT EXCHANGES; CAL: 372
Source: The Complete Diabetic Cookbook by Mary Jane Finsand....
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 1 servings
Hamburger Pie Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Meats
The History of Recipes
Written recipes as an idea can be observed back into the distant past, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, generally, these ancient recipes were just basic pictorial recipes for preparing meals.
In fact, the oldest recipe in existence, according to experts is a collection of ancient tablets in Sumerian which describe the making 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`. Progressing into The time of the romans around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals were divided into appetizers, main meal and desserts, a style of dining still practiced today. Additionally, he informs us how the cooks of his times made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs like basil, mint and asafoetida. Moving on, there were some interesting books dating from the fourteenth century - a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian curry that is popular today, but instead recipes for the types of food served to the nobility of the time. Later, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the holy land, including coriander, parsley, and basil. These new foods and tastes led to an explosion in books on cookery, many of which are kept safe in private collections. During the next few hundred years, the rich and powerful families of the West strove to offer the most exotic banquets, and consequentially the best cooks and their recipes increased in prestige. However, it was during the 19th century that fine cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. By the advent of the 1900s, cookery books are greatly in demand mostly due to better eduction, people having increased free time and a general increase in wealth. Like it or not, the introduction of TV gave us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Hamburger Pie recipe.
