4 lb Corned-beef round, *
Water
6 Onions
6 Carrots
6 Parsnips
3 Poatatoes, 4 oz each
6 cup Cabbage
Directions
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
Servings: 16 3oz servin
Corned Beef Dinner Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Meats; Vegetables
The History of Recipes
Experts have found proof that recipes existed far back into the far past, in truth as far back into recorded history as pharonic Egypt, and potentially, even further back. In practice though, mostly, these ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to historians is a series of tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Closer to modern times, we find a couple of interesting cookery books which were published in the fourteenth century ; one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are not about the curry that is familiar to us all today, but rather recipes for the types of meals on the menus of the rich and powerful of those days. During the succeeding few centuries, the powerful and rich tried to serve the most extravagent meals, and because of this the best chefs and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century that cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookbooks are increasing in popularity mostly as a result of higher levels of literacy, people having increased spare time and having more money. Like it or not, the introduction of television gave us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Corned Beef Dinner recipe.
