Saute onion and garlic in hot oil in a large Dutch oven until tender. Add
poblano pepper and bell pepper, and saute 2 to 3 minutes. Stir in chili
powder, cumin, and oregano; cook, stirring constantly, 1 to 2 minutes. Add
3/4 teaspoon salt, tomatoes, beans, zucchini and pepper, bring mixture to a
boil. Reduce heat and simmer 15 to 20 minutes or until zucchini is tender.
Combine flour, cornmeal, baking powder, and remaining 1/2 teaspoon salt in
a medium bowl. Cut in shortening with a pastry blender until mixture is
crumbly. Stir in cheese and cilantro. Add milk, stirring just until
ingredients are moistened. Drop dough by heaping tablespoons into simmering
ragout. Cook 5 minutes. Cover and cook 10 to 15 more minutes or until
dumplings are done. Yield: 6 to 8 servings.
Recipe by: Southern Living-Oct 1997
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Sep 25, 1997
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