| 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
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