Corned Beef Dinner
Yield: 16 3oz servin
4 lb Corned-beef round;* 6 Parsnips;
Water 3 Poatatoes; 4 oz each
6 Onions; 6 c Cabbage
6 Carrots;
Cover meat with cold water in Dutch oven; bring to a boil; drain.
Add water to cover; again bring to boil; reduce heat to low. Cover.
Cook as until meat is nearly tender (about 3 hours). skimming off as
much fat as possible from cooking water; (If you remove meat from
broth and refrigerate-or put in freezer, if time short-fat will
harden and remove easily 10-15.) Add vegetables; cook until
vegetables from water; drain and trim from meat. (about 10-15
minutes). Remove vegetables from water; drain and trim fat from meat.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2 VEGETABLES
EXCHANGES + 3 LEAN MEATS EXCHANGES CAL: 300
Source: Recipes for Diabetics by Billie Little
Brought to you and yours via Nancy OBrion and her Meal-Master
444 lb Corned-beef round;* 6 Parsnips;
Water 3 Poatatoes; 4 oz each
6 Onions; 6 c Cabbage
6 Carrots;
Cover meat with cold water in Dutch oven; bring to a boil; drain.
Add water to cover; again bring to boil; reduce heat to low. Cover.
Cook as until meat is nearly tender (about 3 hours). skimming off as
much fat as possible from cooking water; (If you remove meat from
broth and refrigerate-or put in freezer, if time short-fat will
harden and remove easily 10-15.) Add vegetables; cook until
vegetables from water; drain and trim from meat. (about 10-15
minutes). Remove vegetables from water; drain and trim fat from meat.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2 VEGETABLES
EXCHANGES + 3 LEAN MEATS EXCHANGES CAL: 300
Source: Recipes for Diabetics by Billie Little
Brought to you and yours via Nancy OBrion and her Meal-Master
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