INGREDIENTS

INSTRUCTIONS

You will need a large kettle.  Cover corned beef with cold water;
bring to simmering; cook at this temperature for 3 1/2 to 4 hours or
until the meat is tender. At the end of 3 1/2 hours, add pared
potatoes, carrots, parsnips, turnips and peeled whole onions to meat
in the kettle. Lay cabbage wedges over top of vegetables and meat.
Cover; cook for about 25 minutes or until vegetables are tender.  Cook
beets separately, if fresh, until tender.  Depending on size of  beets,
beets take longer to cook than some vegetables. If canned,  reheat to
boiling. When all is cooked, remove meat and vegetables to  a large
platter; keep warm while the dumplings cook in the  kettle  juices. FOR
THE DUMPLINGS: This needs to be a stiff moist batter.  Mix together and
sift the flour, salt, baking powder and pepper.  Combine egg and milk
with melted butter; add to sifted dry  ingredients. Have "pot likker"
(liquid in which dinner was cooked)  boiling. Spoon batter by
tablespoonfuls into boiling liquid. Cook,  uncovered, until liquid
boils again; cover kettle tightly and cook  for 20 minutes. Do not lift
cover during cooking.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 990
Calories From Fat: 402
Total Fat: 44.7g
Cholesterol: 174.1mg
Sodium: 3996.8mg
Potassium: 2639.7mg
Carbohydrates: 98.8g
Fiber: 19.1g
Sugar: 30.3g
Protein: 50g