Saturday, January 19, 2013


For a different meal when camping, try this corned beef and cabbage.

2 cans (12-oz each) corned beef
1 medium head of cabbage
3/4 cup water
3 tbsp nonfat dry milk
1/4 tsp coarsely ground black pepper

Cut the corned beef into 6 pieces. 

Wash the cabbage and cut into 6 wedges. 

Mix the water and dry milk together.

Mix 6 14-inch squares of double thickness heavy-duty aluminum foil.

On each foil square, place one piece of corned beef and one wedge of cabbage.  Pour 2 tablespoons of the liquid between cabbage leaves in each serving.  Sprinkle with the pepper.  Fold foil over and seal securely.

Place the foil packets directly on medium coals and cook for 30 minutes, turning once.

Yield: 6 servings.

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