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
We can trace the history of `recipes` back into the far past, in truth as far into history as the early Egyptians, and quite possibly further than that. Having said that, generally, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe found, according to food historians is a collection of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Later on, in Roman times 25BC a roman called Apicius compiled a few documents which described recipes cooked by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the cooks of Roman times used many different spices, including many that are still in use today such as basil, fennel and parsley. Closer to modern times, there were two interesting recipe books from the 14th Century - a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these are nothing to do with the spicy food that is served today, but rather descriptions of the types of food served to the rich people of the period. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the Middle-East, including coriander, parsley, and basil. The introduction of these new tastes prompted a surge in cookery books, the majority of which are now in academic collections. During the succeeding few hundred years, the rich and powerful families of Europe tried to offer the best banquets, and as a result the best cooks and their recipes could command a high salary. However, it wasn`t until the 1800s the formal cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cookery publications are starting to become popular due to increased literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Hamburger Pie recipe.
