Low-rat Kecipes 1 he following recipes from the American

Low-rat Kecipes 1 he following recipes from the American Heart Association's Cookbook have been modified to use less fat than the traditional versions. Mexican Beef and Cornbrcad Pie Serves 6 1 3 x 5-inch portion per serving Meat Mixture: 1 pound very lean ground sirloin 1 large onion, chopped, about 1 cup 2 large tomatoes, chopped, about 2 cups 1 10-Ounce package frozen whole kernel corn 1 large green bell pepper, chopped, about 1 to 1 1/2 cups 1 teaspoon cumin powder 1 tsp chili powder, or to taste 1/2 teaspoon salt (optional) 1 teaspoon Worcestershire sauce 1 cup homemade Chicken of Beef Stock Cornbread Mixture: 1 1/2 cups yellow commeal 1/4 cup all-purpose flour 1 teaspoon sugar (optional) 1/2 teaspoon salt (optional) 2 teaspoons baking powder 3 large egg whites, lightly beaten 1/2 cup skim milk 1 1' acceptable vegetable oil Preheat oven to 400 degrees F. Heat a heavy, nonstick skillet, at least 10 inches in diameter, over medium-heat. Add ground beef and saute, stirring occasionally, 4 to 5 minutes, or until meat is no longer pink. Pour contents of pan into a strainer or colander lined with paper towejs. Allow fat to drain out. Return meat to the pan, add onions and cook