| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Dutch |
Beef, Corn, Stews, Vegetables |
1 |
Servings |
INGREDIENTS
|
|
STEW |
| 2 |
T |
Ground goat, or beef |
| 1 |
|
Onion, chopped |
| 1 |
|
Green bell pepper, chopped |
| 1 |
T |
New Mexico red pepper |
|
|
ground |
| 1 |
c |
Corn kernels |
| 1 |
|
Zucchini |
| 1 |
|
Yellow squash |
| 4 |
c |
Water |
| 2 |
T |
Whole wheat flour |
|
|
Salt, to taste |
|
|
BLUE DUMPLINGS |
| 2 |
c |
Blue cornmeal |
| 2 |
t |
Baking powder |
| 2 |
T |
Bacon drippings |
| 1/2 |
t |
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 bobbi744@sojourn.com
Posted to MC-Recipe Digest V1 #235 Date: Tue, 1 Oct 1996 03:16:00
+0000 From: Marina <thecollector@worldnet.att.net>
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