| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Beef, Vegetables, Main dish | 8 | Servings | |
INGREDIENTS
| 5 | lb | Corned beef |
| 1 | Garlic clove | |
| 2 | Cloves; whole | |
| 10 | Black peppercorns; whole | |
| 2 | Bay leaves | |
| 8 | md | Carrots |
| 8 | md | Potatoes |
| 8 | md | Yellow onions; peeled |
| 1 | md | Cabbage; cut in wedges |
| Chopped parsley | ||
| MUSTARD SAUCE | ||
| 1 1/2 | tb | Butter; melted |
| 1 | Egg | |
| 1/3 | c | Light brown sugar |
| 1/4 | c | Granulated sugar |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | c | Prepared mustard |
| 3/8 | c | Cider vinegar |
INSTRUCTIONS
Mix all ingredients. Bring to a boil over medium heat, stirring. Reduce heat, simmer 3 minutes. Serve hot with corned beef. Also good with ham. Makes 3/4 cup. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“For those who trust in God, there is always HOPE!”