INGREDIENTS

INSTRUCTIONS

Place corned beef in a large saucepan and add enough cold water to
cover by 2-inches; add Tabasco Jalapeno sauce. Over high heat, heat  to
boiling; reduce heat to low. Cover and simmer 2 hours,  occasionally
skimming surface.  During the last 10 minutes of cooking corned beef,
add cabbage to  cooking liquid; return to a boil over high heat. Cover
and simmer 10  minutes until cabbage is tender. Remove corned beef and
cabbage to  warm serving platter; keep warm. Reserve liquid.  To
prepare dumplings: In a large bowl, combine flour, baking powder  and
salt. In a small bowl, whisk egg, mild, parsley, melted butter or
margarine and Tabasco Jalapeno sauce. Stir wet ingredients into dry
ingredients just until blended. Drop dumplings by tablespoonfuls into
reserved simmering liquid. Cover and simmer 10 minutes or until  cooked
in center. With slotted spoon, transfer dumplings to platter  with
corned beef and cabbage.  Serves 6 to 8  TABASCO(R) of McIlhenny Co.,
Avery Island, LA 70513  >Kitpath-Buster 1998-Mar >Submitted to McRecipe
by Pat Hanneman  Recipe by: http://www.tabasco.com/  Posted to
MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on  Mar 20, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 813
Calories From Fat: 494
Total Fat: 54.8g
Cholesterol: 201.3mg
Sodium: 2409.4mg
Potassium: 768.7mg
Carbohydrates: 26.2g
Fiber: <1g
Sugar: 1.7g
Protein: 49.9g