| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Diabetic, Main dish, Meats, Vegetables | 16 | 3oz servin |
INGREDIENTS
| 4 | lb | Corned-beef round;* |
| Water | ||
| 6 | Onions; | |
| 6 | Carrots; | |
| 6 | Parsnips; | |
| 3 | Poatatoes; 4 oz each | |
| 6 | c | Cabbage |
INSTRUCTIONS
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 O'Brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”