| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Dutch | Corn, Stews, Beef, Vegetables | 1 | Servings |
INGREDIENTS
| STEW | ||
| 2 | tb | Ground goat; or beef |
| 1 | md | Onion; chopped |
| 1 | Green bell pepper; chopped | |
| 1 | tb | New Mexico red pepper; ground |
| 1 | c | Corn kernels |
| 1 | sm | Zucchini |
| 1 | sm | Yellow squash |
| 4 | c | Water |
| 2 | tb | Whole wheat flour |
| Salt; to taste | ||
| BLUE DUMPLINGS | ||
| 2 | c | Blue cornmeal |
| 2 | ts | Baking powder |
| 2 | tb | Bacon drippings |
| 1/2 | ts | Salt |
| 2/3 | c | Milk |
INSTRUCTIONS
The Stew: Heat drippings over medium-high heat in a large stew-pot or Dutch oven. Add the meat and saute until lightly browned. Stir in onion, pepper and ground chili. Saute until onion is translucent, 3-4 minutes. Stir in corn, zucchini and squash and add enough water to cover. Bring to a boil and reduce heat to medium-low and simmer 30-40 minutes, until meat and vegetables are tender. In a small bowl, combine flour and 2 tablespoons broth from the stew. Whisk back into the stew and simmer until thickened. Add Blue Dumplings to the stew during the last 15 minutes of cooking time. The Dumplings: In a mixing bowl combine cornmeal, baking powder, drippings and salt. Stir in enough milk to make a stiff batter. Drop by tablespoons into the stew during the last 15 minutes of cooking. Posted by [email protected] Posted to MC-Recipe Digest V1 #235 Date: Tue, 1 Oct 1996 03:16:00 +0000 From: Marina <[email protected]>
A Message from our Provider:
“God cares”