Baked Sandwiches #1 Recipe
1 1/4 cup water at 110 to 115 f
2 1/4 tsp quick-rise yeast (1 pkg)
2 cup all-purpose flour
1 tsp salt
2 tbsp vegetable oil
1 1/2 cup graham flour
1 1/2 lb lean ground beef
1/2 cup chopped onions
1 cup tomato sauce
1/4 cup catsup
1 tsp garlic salt
1/2 tsp leaf oregano
1 pinch pepper
May be frozen. Defrost in the fridge, on the way to a picnic or in
the microwave if you want them in a hurry.
Combine water and yeast in mixer bowl and let stand 5 minutes. Add all
purpose flour and mix at medium speed for another 4 minutes. Turn the
dough out onto a lightly floured board and knead a few times, form
into a ball and place in a well-greased mixing bowl. Turn the ball
over to grease the top, cover with a cloth and let stand at room
temperature to rise until doubled in volume.
While the dough is rising, cook the meat and onions over medium heat,
stirring frequently, until the onions are soft and the meat is
browned. Drain. Discard fat and juice, return meat and onions to the
pan. Add tomato sauce, catsup, seasoning and cook over medium heat
until the meat is dry with no noticeable liquid. Set meat mixture
aside to cool until dough is ready.
After the dough has doubled in volume, transfer it to a lightly
floured working surface. Knead lightly. Form into a roll and cut
into 12 equal portions. Form each portion into a little ball, cover
with a cloth and let rest for 10 minutes.
Roll each ball out to form a circle 5 to 6 inches across. Put about
1/4 cup of the meat mixture in the center of the circle. Pull the
dough up around the filling and press together at the top. Place on a
well greased cookie sheet, cover with a cloth and let stand about 30
to 40 minutes at room temperature or until doubled in volume. Bake at
350 F for 40 to 45 minutes or until lightly browned and firm. Serve
hot, using 1 sandwich per serving, or refrigerate or freeze to be
1 sandwich - 293 cal, 2 bread, 2 lean meat exchanges 27 grams
carbohydrate, 21 grams protein, 9 grams fat,
574 mg sodium.
Low-sodium diets: Omit salt & garlic salt. Use low-sodium tomato
sauce and catsup and 1/4 ts powdered garlic. Low-cholesterol diets:
Omit egg. Use 2 egg whites or 1/4 cup liquid egg substitute.
Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987
Shared but not tested by Elizabeth Rodier, Dec 93
to Diabetic Recipes
Food Tips of the Week
In planning a meal plan, the important thing is to try to cut down your ingestion of fat, salt and refined carbohydrates.
Some lower carb diet guidlines:
* Use reduced carbohydrate chocolate bars for cookies and muffins.
Once you have converted your best loved chocolate chip cookie or muffins recipe using soy flour, you donít want to add in those high carbohydrate full-sugar chocolate. Cut up a reduced carbohydrate choccie bar into small pieces and use that as an alternative.
* Use splenda instead of sugar.
Many recipes that use sugar can be modified to make use of a sugar replacement instead. It doesn't weigh the same so you will need to do a bit of trial and error and it may not work for everything, but it gives pretty good results in most cases.
Foods high in flavonoids
(inlcudes onion, broccoli, kidney bean and basil)
The nutrients called 'flavonoids' which exist in these natural foods are believed to be good as cancer fighters.
Experts researching the medical effects of flavonoids think that they may well have numerous health giving capabilities, amongst them, anti-dermatitis and antioxidant properties.
Many are also low in calories, so you should add them to your diet system.
Baked Sandwiches #1 Recipe from the Recipes 4U Cookbook
You no longer need waste money on high-priced recipe books or high nights out in poncy eating establishments, all you have to do is locate and print out the recipe that meets your requirements and start cooking a good meal to amaze your friends in the comfort of your own kitchen