MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Tourtiere
 Categories: Diabetic, Beans
      Yield: 8 Servings
 
      1 lb Lean ground pork or beef
      2 cl Garlic; minced
      1    Onion; finely chopped
      1 ts Salt
      1 ts Crumbled sage
    1/2 ts Ground allspice
    1/4 ts Ground nutmeg
    1/4 ts Black pepper;
           - freshly ground
      1 pn Cloves
      1 c  Chicken stock
  1 1/2 c  Cooked red kidney beans;
           - mash
           Double-crust pastry
 
  The recommended Gluten-Free Pastry adds 184 calories,
  1 starch choice, 1-1/2 fat. Try serving the filling hot with
  potatoes or toast, or with a breadcrumb topping, or serve in a home
  made tortilla.
  
  Stir-cook ground meat and onion until meat is no longer pink.
  Regular ground meat is much less expensive than lean. Drain fat and
  return meat to the pan, add spices and stock. This will take about
  15 minutes.
  
  Stir in mashed beans and simmer until liquid is just evaporated,
  about another 15 minutes. Cool filling about 30 minutes if making
  pie crust. Serve hot immediately, refrigerate cooled mixture up to
  3 days, or freeze cooled portions up to 3 months.
  
  Exchanges: 1-1/2 Starch, 2 Protein, 1 Fat

  Per serving: 292 cal, 12 g fat, 3 g sat fat, 18 mg cholesterol
  16 g protein, 28 g carbs, 454 mg sodium, 517 mg potassium,
  high fiber
  
  Adapted from Full of Beans by Violet Currie & Kay Spicer, 1993

  Posted by: Elizabeth Rodier, Jan 1994
 
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