pty
oe

GLAZED CORNED BEEF

FROM

1 @-10-pound corned beef dbiisket
12 peppercorns, lightly crushed

GLAZE

% cup firmly packed dark brown
sugar

2 bay leaves

1 large onton, studded with 6 to &
‘whole cloves

2 cloves garhe, bruised

I tablespoon dry mustard

1 tablespoon cider vinegar

Serves 8 to 12

Place corned beef in a large pot
with peppercorns, bay leaves
onion, garlic, and cnough water to
cover Bring to a boil, skim off any
acum that risca to the top, lower
heat, and simmer, covered, for 24%

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to 3 hours or until tender Coot
meat in the cooking water.
Combine all the glaze ingredients.
Transfer the corned becf to a
roasting pan and coat with the
glaze. Bake uncovered, basting
occasionally, in a preheated 300-
degree oven for | hour

Serve with cabbage, carrots of
your choice of vegetables which
should be cooked in yoor cooking
water

NOTE. Mo using a smalics piece
of corned beef, adjust your
ingredicnts accordingly

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B9 - Sunday, March 13, 1983 - North Shore News

cP te

Dollar Chips or Pom Poms

Ce ee es

-

FRASER VALE @ FARCY

Kernel Corn

FRASER VALE @ FANCY

Meat Pies

SWANSONS © CHICKEN, BEEF, TURKEY

t Juice @

ta taaaeaaeeeeeeeeee em TE

$428

EP COVE