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
It is quite possible to trace the history of transcribed cooking instructions far back into ancient history, in truth as far into history as the Egyptians, and potentially, even further back. However, generally, these old records were just very basic hieroglyphic recipes for preparing meals.
Progressing into The time of the romans around 25BC a roman called Apicius created a collection of documents which described recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main course and afters, a very modern way of dining. He also describes how the cooks of Roman times were skilled in the use of many spices and herbs, including a few that will be familiar to modern cooks such as bay, fennel and dill. During the next few hundred years, the rich and powerful families of the West tried to serve up the best banquets, and consequentially the best chefs and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collating, testing, and publishing the recipes that were being prepared for the better households. By the advent of the 1900s, cookery books are starting to become popular due to better eduction, people having increased leisure time and having more money. |
We hope you enjoy this Corned Beef Dinner recipe.
