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Corned Beef Dinner

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      Title: CORNED BEEF DINNER
 Categories: Diabetic, Main dish, Meats, Vegetables
      Yield: 16 3oz servin
 
      4 lb Corned-beef round;*
           Water
      6    Onions;
      6    Carrots;
      6    Parsnips;
      3    Poatatoes; 4 oz each
      6 c  Cabbage
 
  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
 
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