| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables, Dairy |
American |
Crockpot, Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(9 oz.) frozen cut green beans |
| 2 |
c |
Cubed; cooked chicken |
| 2 |
c |
Diced potatoes |
| 1 |
cn |
(13 3/4 oz.) chicken broth |
| 1 |
cn |
(12 oz.) vegetable juice cocktail |
| 1 |
ts |
Chili powder |
| 6 |
dr |
Bottled hot pepper sauce |
| 1/3 |
c |
Yellow cornmeal |
| 2 |
tb |
Snipped parsley |
| 1/2 |
c |
Sliced celery |
| 1/2 |
c |
Chopped onion |
| 1/2 |
ts |
Salt |
| 1 1/4 |
c |
Packaged biscuit mix |
| 1 |
c |
Sharp shredded american cheese |
| 2/3 |
c |
Milk |
INSTRUCTIONS
Thaw beans by placing in strainer and run hot water over beans. Transfer to
crock pot. Add chicken, potatoes, chicken broth, vegetable juice, celery,
onion, chili powder, salt and hot pepper sauce, mixed together. Cover. Cook
on low for 4 hours. Turn to high heat and heat until bubbly. Add water at
this point if needed. Combine biscuit mix, cornmeal, 1/2 cup cheese and
parsley. Add milk and stir until just moistened. Drop by tablespoons onto
stew; cover. Cook 2 1/2 hours more (don't lift cover). Sprinkle dumplings
with rest of cheese.
Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland
<kirkland@gj.net> on Nov 21, 1997
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