Recipe Sheet

1 lb Ground pork

1/2 tb Bacon fat or

5 Precooked strips of bacon

Crushed 1/8 c Sugar

1/8 c Dark brown sugar

1 tb Beef soup base

1/2 t Instant coffee or

1/2 c – real coffee

1 c Chopped celery

1 t Thyme

2 ts Salt

1 t Cummin seed

1 t Garlic, powder or minced

1 tb Cocoa

2 Bay leaves

1 t Cilantro

1/2 tb Mexican oregano

1 t Tabasco or

1 t Cayenne pepper (+/-to taste)

3/8 c Chili blend

2 tb Paprika

1 cn V-8 juice, (48 oz. ea)

1 c Chopped onion

1/2 c Green and red peppers,

Chopped 1 cn Stewed tomatoes (16 oz. ea)

Brown pork and beef, and drain very well. Add all ingredients to large crock pot and cover. Cook on high for 4 – 6 hours or low for 8 – 12 hours. The longer it cooks, the thicker it gets. Cubed roast or steak may be substitiuted for the ground meat. NOTE: This can be cooked on top of the stove. Brown pork and beef, then cook onions until they become limp. Add all of the other ingredients first. Cook and mix for 5 minutes add meat last Cover and cook on low for at least 4 hours. Stir every 10 to 15 minutes.

1 cl Garlic; minced

2 tb Fresh lemon juice;

1 ts Dried oregano leaves;

1/4 ts Ground cumin;

1/4 ts Ground pepper;

1 md Size plum tomato;

2 tb Flat-leaf parsley; minced

4 6″ whole-wheat pita pocket;

-breads; Romaine lettuce lea;

1 sm Red onion;

Mix ground beef, garlic; lemon juice, oregano leaves; cumin, pepper, plum tomato, and parsley. Form into 4 patties about 3/4″ thick. Grill or broil, 4″ from souce of heat, ofr 3 minutes, for 3 minutes on each side for medium-rare. Cut the top thrie off each of four 6″ whole-wheat pita pocket breads. Turn the cut-off piece round side down; tuck inside to pocket bread to reinforce bottom. Place a grilled burger in each pocket bread along with a romaine lettuce leaf and paper-thin slices from 1 sm red onion. Pass 1/4 cup Cilantro Chutney (page 218) to spoon into burgers. Note: These hamburgers could be made with lean ground lamb. The exchanges would stay the same, but lamb add 17 calories and 2 grams of fat (mostly saturated fat) per serving Joslin Food Exchanges per serving: 3 MEDIUM/FAT MEAT EXCHANGES + 2 BREAD/ STARCH EXCHANGES CAL: 346 PRO: 27; CAR: 26g; FAT: 15g;(CALORIES FROM FAT 39%) FIR: 2g; CHO: 54mg; SODIUM: 285mg; POTASSIUM: 441mg; Source: The Joslin Diabetes Groumet Cookbook