Ingrients & Directions

1/2 c Green pepper; chopped finely -standard
1/2 c Flour; Dash lemon pepper;
3/4 c Yellow cornmeal; 1 ts Chili powder;
1/4 c Onion, minced finely Sugar sub equlivalent to
2 c Ground round; -1 tb sugar
5 tb Oil;(far to much by today’s 2 ts Baking powder;
-standard 1/2 ts Thyme;
1 c Tomato sauce; 1/4 c Egg;(1 med)
2 tb Tomato catup; 1/2 c Skim milk;
2 ts Salt;(far to much by today’s

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

Food Exchange per serving: 1/2 STARCH/BREAD EXCHANGE + 2 FAT

8 servings