| 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
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>
A Message from our Provider:
“God cares”