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
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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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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