The cross was the place on which this sacrifice was offered; for as the blood of the slain lamb was poured out at the foot of the altar, sprinkled upon its horns, and burned in its ever-enduring fire, so our blessed Lord shed His blood upon the cross. He there endured the wrath of God to the uttermost; He there put away sin by the sacrifice of Himself; He there offered His holy soul and body, the whole of His pure and sacred humanity, in union with his eternal Deity, as an expiation for the sins of His people.

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1		3 lb. corned beef; up to 4
2	c	Water
1/2	c	Brown sugar
1/4	ts	Ground cloves
1	ts	Pickling spice
1	ts	Dry mustard
1	ts	Horseradish
1		Onion; chopped
1		Bay leaf
1		Head cabbage

INSTRUCTIONS

Here is the recipe I've used forever. I comes from MIKE ROY'S CROCK
COOKERY. The only thing I do differently is fry/steam my cabbage, the way
Mom used to do - I prefer it that way, and I'll tell you how I do it at the
end of the recipe. I make corned beef for the Reubens the following day,
although I enjoy my delicate portion at dinner that night - it's really for
the Reubens!!
Place corned beef in the crockpot. Mix together the water and all
ingredients except the cabbage. Pour mixture over meat. Cover and cook on
Low for 10-12 hours (MY note: if you get a late start, say 9 or 10 AM, cook
it on high for 3 hours, then low for 5-6 hours - it's got to cook a long
time to be falling-apart-melt-in-your-mouth). Remove corned beef from crock
pot at end of cooking time and keep warm. Strain juice and return it to the
crockpot, along with the cabbage, which has been cut into wedges. Cover and
cook on High for 20-30 minutes, or until the cabbage is fork tender.
The McGibbony Way to Fry/Steam Cabbage:
In a large skillet (12", minimum) place 1 T butter and 1/2 T oil in a
preheated skillet and melt. Add sliced cabbage, salt and Lawry's Lemon
Pepper. Toss in the skillet until well coated and glistening. Keep tossing
at a medium-high temp for about 3 minutes. Then, add about 1/4 cup water,
and cover the skillet. Check in about 3 minutes - give it a toss. When the
cabbage is tender, but still has a "bite" to it (i.e., is not mushy), it's
ready. Taste to correct seasoning, if necessary. YUM YUM
Posted to TNT Recipes Digest by Patricia McGibbony-Mangum
<pmangum@primenet.com> on Mar 13, 1998

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