Outdoors Corned Beef & Cabbage Recipe  

 
      2 lb Well trimmed corned beef
           -boneless
           -brisket or round
      1    sm Head green cabbage,cut
           -into
      6    Wedges
      6    md Carrots cut into quarters
      1    sm Onion,quartered
      1 ea garlic,crushed

Pour enough cold water on corned beef in dutch oven to just cover.
Add onion and garlic. Heat to boiling, reduce head. Cover and simmer until beef is tender, about 2 hours. Remove beef to warm platter, keep warm. Skim fat from broth. Add cabbage and carrots, heat to boiling. Reduce heat and simmer uncovered 15 min.

Dandelion Salad
        
     1/2 c  Cream
      2 ea Egg
      1 T  Sugar
      1 t  Salt
      4 T  Vinegar
    1/4 c  Butter
           Paprika
           Pepper
      4 ea Sl Bacon,thick
      1    Dandelion

Carefully wash and prepare the dandelion as you would lettuce. Roll
in cloth and pat dry. Then put into a salad bowl and place in warm place. Cut bacon in small pieces, fry quickly and drop over the dandelions. Put the butter and cream into a skillet and melt over a
slow fire. Beat eggs, add salt, pepper, sugar and vinegar and mix with slightly warm cream mixture. Pour into skillet and under increased heat, stir until dressing becomes thick like custard. Take off and pour piping hot over dandelion. Stir thoroughly. Never use dandelion after it has begun to flower, for then it is apt to be bitter.