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Corned Beef and Cabbage

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Corned Beef and Cabbage

4 lb. corned beef
1 med cabbage, cut into wedges
4 medium carrots, cut in large pieces
3 medium onions, quartered
3 stalks celery, thickly sliced
1 1/2 cups white wine
3 medium potatoes, cubed
5 cloves
1 bay leaf

Rinse the meat thoroughly under cold running water. Place in a crock-pot. Sprinkle with the spice packet that came with the meat (if your beef didn’t come with a spice packet, just use a few teaspoons of pickling spice). Put the vegetables in the crock-pot with the wine, bay leaf, and cloves. Cover and cook on the low setting for eight hours. Serves 10

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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