Text 33929, 91 rader
Skriven 2013-02-21 00:09:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 33917 av Dave Drum (64100.cooking)
Ärende: Re: Mornings after
==========================
 -=> On 02-20-13  05:18,  Dave Drum <=-
 -=> spoke to Ruth Haffly about Mornings after <=-


 DD> distance. But, like you, I don't use a lot of catsup. Generally the
 DD> contents go dark red/brown before I finish even the smallest bottle. If
 DD> I  can find Hunt's in the
 DD> fats food single packs a small handful of those will make a goodly
 DD> supply for me. But, mostly what I see is Heinz - which has HFCS in it.

We used to save those small packets of sauces and put them into a small
basket in the bottom of the frig.  Had an abundant supply of Chinese
mustard, soy sauce, duck sauce, ketchup, Popeye's hot sauce, etc. We
rarely used them.  But one day we grabbed one and decided it had a
use-by date of more than a decade ago.  Dumped them and stop hoarding.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Sandwiches
 Categories: Sandwich, Low cal
      Yield: 12 servings
 
  1 1/4 c  Water at 110 to 115 F
  2 1/4 ts Quick-rise yeast (1 pkg)
      2 c  All-purpose flour
      1 ts Salt
      1    Egg
      2 tb Vegetable oil
  1 1/2 c  Graham flour
           FILLING
  1 1/2 lb Lean ground beef
    1/2 c  Chopped onions
      1 c  Tomato sauce
    1/4 c  Catsup
      1 ts Garlic salt
    1/2 ts Leaf oregano
      1 pn 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 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
  From: Elizabeth Rodier
 
MMMMM



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