Corned Beef And Vegetables (8 Pts) Recipe




Corned Beef And Vegetables (8 Pts) Ingredients

1 3 3/4 pounds cured corned beef brisket -with spice packet
14 small boiling onions -about 3/4 pound
7 small red potatoes -about 1 pound
2 bay leaves
12 oz amber lager beer
2 tbsp dijon mustard
2 tbsp molasses
1 large garlic clove, crushed
1/2 small green cabbage -cut into 7 wedges -about 1 pound
3 1/2 tbsp dijon mustard

A Recipe for
Corned Beef And Vegetables (8 Pts)

 

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.

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Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.


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Avoid fruit and nuts. You are what you eat.

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Avoid fruit and nuts. You are what you eat.

Jim Davis



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Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.

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There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted.

Miss Manners' Guide to Excruciatingly



Corned Beef And Vegetables (8 Pts)

You don't sew with a fork, so I see no reason to eat with knitting needles.

Miss Piggy, on eating Chinese Food






Corned Beef And Vegetables (8 Pts) Directions

1. Trim fat from brisket. Place next 4 ingredients into a 4 quart
electric slow cooker; place brisket on top of vegetables. Combine spice
packet from brisket, beer, and next 3 ingredients in a bowl; stir well
with a whisk. Pour mixture over brisket. Cover; cook on low-heat for 8
hours. Add cabbage; cover, and cook an additional 1 hour or until tender.
Discard bay leaves and cooking liquid. 2. Cut corned beef diagonally
across the grain into thin slices. Serve beef and vegetables with 3 1/2
tablespoons mustard.

Yield: 7 servings (serving size: 3 ounces beef, 2 ounces, 4 carrot pieces,
1 potato, 1 cabbage wedge, and 1 1/2 teaspoons mustard. Selections:3 P/M,
1 FR/V, 1 B. Points: 8. Per serving: Calories 416 (37% from fat);
protein 21 g; fat 17.3 g (sat 5.5 g); carbohydrates 44.4 g; fiber 7 g;
cholesterol 83.3 mg; iron 4.5 mg; sodium 1372 mg; calcium 100 mg.

To lower fat in corned beef, trim away all visible fat before cooking.
Note that corned beef is naturally high in sodium due to the curing
process.



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 167 Calories; 1g Fat (4.8% calories
from fat); 5g Protein; 37g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 161mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 1/2
Vegetable; 0 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Serves: 7

 

 

 

 

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