MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Corned Beef Dinner
  Categories: Diabetic, Main dish, Meats, Vegetables
       Yield: 16 3oz servin
  
       4 lb Corned-beef round;*                 6    Parsnips;
            Water                               3    Poatatoes; 4 oz each
       6    Onions;                             6 c  Cabbage
       6    Carrots;                       
  
   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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