Post by JJ Judkins on Jan 10, 2004 23:49:31 GMT -6
**Exported from Cookbook Wizard Recipe Software**v2.0
Recipe Name: Baked Sandwiches
Cuisine: Diabetic
Category: Diabetic
Preparation: bake
Temperature:
Servings: 12
Ingredients:
1 1/4 c Water at 110 to 115 F
1 1/2 lb Lean ground beef
2 1/4 ts Quick-rise yeast (1 pkg)
1/2 c Chopped onions
2 c All-purpose flour
1 c Tomato sauce
1 ts Salt
1/4 c Catsup
1 Egg
1 ts Garlic salt
2 tb Vegetable oil
1/2 ts Leaf oregano
1 1/2 c Graham flour
1 pn Pepper
FILLING
Instructions:
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 used later. 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
-------------v2.0
Recipe Name: Baked Sandwiches
Cuisine: Diabetic
Category: Diabetic
Preparation: bake
Temperature:
Servings: 12
Ingredients:
1 1/4 c Water at 110 to 115 F
1 1/2 lb Lean ground beef
2 1/4 ts Quick-rise yeast (1 pkg)
1/2 c Chopped onions
2 c All-purpose flour
1 c Tomato sauce
1 ts Salt
1/4 c Catsup
1 Egg
1 ts Garlic salt
2 tb Vegetable oil
1/2 ts Leaf oregano
1 1/2 c Graham flour
1 pn Pepper
FILLING
Instructions:
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 used later. 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
-------------v2.0