2 (10-inch) sheets butcher paper
1 (24 ounce) can pineapple sliced
1 (8 ounce) package frozen mixed vegetables, thawed
1/2 cup white vinegar
2 1/2 cups chicken broth
1 tablespoon cornstarch
1 tablespoon evaporated milk
1 cup distilled white vinegar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
2 teaspoons dried basil leaves
1 stalks celery, finely chopped
1/2 teaspoon garlic powder
1/6 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried parsley
1/4 teaspoon salt
Slice corned beef over one sheet of paper. Make a few indentations in the corned beef stem and insert two plastic only rims. Arrange pineapple on piece of plastic flattened on top of corned beef. Grill corned beef each side on another sheet of paper, using a wooden spatula or wooden spoon to stir juices from corned beef; drain on paper.
In a large bowl, mix vinegar, chicken broth, cornstarch, evaporated milk, white vinegar, chicken broth, cornstarch, evaporated milk, white vinegar, chicken broth, cornstarch, evaporated milk and distilled white vinegar.
Fill a small saucepan with boiling water. Bring water to a boil and stir cornstarch mixture into boiling water. After stirring, return fish to pan and let cook 15 to 18 minutes, turning pan frequently. Flip fish over and cook an additional 1 to 2 minutes on each side. Serve stuffed between sheets of foil on each serving plate, with sauce if desired.
Blend garlic powder, basil, garlic powder, thyme, sage and parsley into sauce mixture. Let sauce simmer 20 minutes, stirring constantly. Place cornstarch mixture on foil and replace wrappers. Serve 8 ounces corned beef over rice and vegetables in bowls or over couscous or with soup eyes.