Name: Old-Fashion Corned Beef and Cabbage
Ingredients: 5 lb Corned-Beef brisket; 2 Whole cloves; 2 Bay Leaves; 8 Medium Potatoes, pared; 1 Medium cabbage,cut in wedges; Chopped parsley; 1 Clove Garlic; 10 Whole black Peppers; 8 Medium Carrots, Pared; 8 Medium yellow onions, peeled; 2 tb Butter

The neglected heart will soon be a heart overrun with worldly thoughts; the neglected life will soon become a moral chaos; the church that is not jealously protected by mighty intercession and sacrificial labors will before long become the abode of every evil bird and the hiding place for unsuspected corruption. The creeping wilderness will soon take over that church that trusts in its own strength and forgets to watch and pray.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Main dish, Meats, Vegetables	8	Servings

INGREDIENTS

5	lb	Corned-Beef brisket
2		Whole cloves
2		Bay Leaves
8		Medium Potatoes, pared
1		Medium cabbage,cut in wedges
		Chopped parsley
1		Clove Garlic
10		Whole black Peppers
8		Medium Carrots, Pared
8		Medium yellow onions, peeled
2	tb	Butter

INSTRUCTIONS

Wipe corned beef with damp paper towels.  Place in large kettle, cover with
water.  Add garlic, cloves, black peppercorns, and bay leaves. Bring to
boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer
3 to 4 hours, or untill corned beef is fork-tender. Add carrots, potatoes,
and onions during last 25 minutes. Add cabbage wedges during last 15
minutes.  Cook vegetables just till tender. Slice across the grain. Arrange
slices on platter with cabbage. Brush potatoes with butter, sprinkle with
chopped parsley. Serve along with rest of vegetables and "Mustard Sauce".
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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