| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Diabetic, Meats, Main dish, Kids, Vegetables |
6 |
Sweet ones |
INGREDIENTS
| 1 |
ts |
Salt; |
| 1 |
lb |
85% lean beef; ground twice; |
| 1/4 |
c |
Onion; finely chopped |
| 3/4 |
c |
Celery with leaves; finely chopped |
| 1/4 |
c |
Green pepper; chopped |
| 1/2 |
ts |
Lemon rind; grated |
| 1/4 |
c |
Catup; |
| 3/4 |
c |
Beef broth; |
| 1/2 |
ts |
Dry mustard; |
| 1 |
ts |
Worcestershire sauce; |
INSTRUCTIONS
Add salt to meat. Turn into a large dry, cold frying pan. Stir over
medium heat with a large kitchen fork (not a spoon) until meat changes
color all over, pouring off any liquid fat as it collects. Add onion,
celery, and green pepper. Stir and cook 1-2 minutes. Combine all
remaining ingredients; add to meat and mix well. Bring to a boil,
cover, reduce heat to low, and let simmer gently for 15-20 minutes,
stirring fredquently, until cooked and well mixed.
Food Exchanges per serving: 2 MEDIUM-FAT MEAT EXCHANGES + 1 VEGETABLE
EXCHANGE. When served on WHOLE HAMBURGER BUN, ADD 2 STARCH EXCHANGES;
CAL: 165; CHO: 4g; PRO: 15g; FAT: 9g; SOD: 589; CHO: 47mg; Low-sodium
diets: Omit salt. Use low-sodium catup and unsalted beef broth,
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S, and Katharine Middleton
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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